Star-a-Day: Emily Ellyn

by , May 5th, 2012

Emily Ellyn

To give you a sneak peek at the personalities of Team Alton, Team Bobby and Team Giada, we’re introducing a finalist per day leading up to the bigger-than-ever Food Network Star premiere on Sunday, May 13, at 9pm/8c. Don’t miss the casting special on Saturday, May 12, at 9pm/8c for a behind-the-scenes glimpse at each finalist’s road to Star-dom, including footage of their final one-on-one auditions with their respective team leaders.

Today we meet Team Alton’s quirky retro gal, 29-year-old Emily Ellyn. Emily grew up on a farm, trained at the Culinary Institute of America and Academie Internationale de Management in Paris and is now pursuing her Ph.D. in hospitality management.

Read more

Emily’s Goose is Cooked

by in View All Posts, January 8th, 2009

Goose, cookedThough known as kitchen adventurer, I even surprised my family when I announced a menu inspired by the Dickens’s classic, A Christmas Carol. Yes… the Cratchits enjoying a humble yet festive Christmas Eve dinner, with a goose at the center. I wanted a challenge.

With a roasted goose as the key, I immediately flocked to Emeril’s recipe for Roast Port Glazed Goose with Tawny Port Gravy because of the stellar reviews.

As I’m entrenched in the Food Network Store, the right equipment is a must, and I made sure I had sufficient roasting pan. With any type of poultry — chicken, turkey, duck, or goose- a rack is critical. The bird is elevated; allowing heat to circulate fully. Without it, your goose will be cooked — and not in a good way. Some of my faves are here.

Another vital tool is the bulb baster. Basting with pan drippings while it cooks will help to keep the meat moist. Once an internal temp of 180F is reached, your goose is good to go. Need a temperature check? These are solid choices.

I finished with a port glaze, followed by a brief broil to crisp up the skin. As the skin quite brown in areas, I worried about overcooking, but it was actually great, if I do say so myself. It was more delicate than duck and more richly flavored than turkey, which I find bland at times.

I accompanied with goose fat-roasted potatoes, tawny port gravy and a side of steamed green beans. For Dickensian desserts, I made mincemeat pie and hot wassail, and my mom made my great-grandmother’s Christmas pudding with traditional hard sauce.

Despite potential for disaster, it ended up as a great experience for my family to share a special meal. Goose sounds daunting, but recommend the experience for any great dinner. Though inspired by a holiday story, this special gathering with family and friends could be enjoyed all year long.

EmilyFood Network Store guru and kitchen equipment geek

This Week’s Nutrition News Feed

by , August 29th, 2014

blueberries
In this week’s news: The produce aisle takes a page from the junk food playbook; breakfast proponents get a wake-up call; and new thinking on salt shakes things up.

Hey, Kids: Do Try This At Home
Parents encouraging kids to reach for fruits a...

Read more

Dessert for Breakfast: Stationery for the Doughnut Lover in All of Us

by in Product Reviews, April 24th, 2014

Donut Galleria PrintsDoughnuts. We love ‘em all, don’t we? The frosted, the sprinkle-dipped, the jelly-filled and the good old-fashioned glazed. But how about indulging without the calories? For those fellow doughnut lovers out there, we have some stationery to send, art prints to hang (like the one pictured above from Donut Galleria) and tea towels to use, all dedicated to that perfectly round excuse for devouring dessert for breakfast.

Read more

Top 10 Recommended Eats from the North: On the Road with America’s Best Cook

by in View All Posts, April 16th, 2014

The Yo! Burger at B Spot
On America’s Best Cook, Sundays at 9|8c, home cooks battle it out for the chance to win the title of America’s Best Cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the new competition show, each week during the season, FN Dish has the top 10 reader-recommended eats from one of the regions. This week it’s all about the North.

When you think of the North, meat is one of the first things that come to mind — lots and lots of beef and pork especially. But the North is also known for ethnic cuisines, including eastern European, Mediterranean and Middle Eastern. Many now long-established restaurants were originally opened by immigrant families and have been passed down through the generations. There you’ll find foods like gyros, goulash, sauerbraten, lasagna and so much more.

Read more

Oh, the Irony — Alton’s After-Show

by in Shows, January 26th, 2014


Alton Brown recently told FN Dish his top pieces of advice for Cutthroat Kitchen competitors, and among them was to “always leave the pantry with something that has salt in it.” This strategy for success would have proved especially useful during tonight’s brand-new episode, as three out of the four chefs were prohibited from using any salt in Round 1 after Chef Emily won the exclusive right to it. But while those rivals may have suffered bland food on account of sabotage, Emily, too, offered an improperly seasoned dish to judge Antonia Lofaso, and it ultimately cost her the competition.

It turns out that what ultimately did in Chef Emily wasn’t a high prevalence of salt but, ironically enough, the drastic underuse of her high-priced ingredient. “There’s something about when you got it, you’re afraid to use it, I guess,” Alton told Antonia as the two dished on the challenges during the host’s After-Show. According to Antonia, Chef Emily’s sweet potato fries were far too sweet, served with maple syrup and bacon. “There was just no balance of anything ’cause it was like a sweet fry, then a sweet sauce,” Antonia explained. “I think maybe, like, rendering the bacon fat and using that — the fat — and the maple and the crushed bacon would have just given it more balance.”

Read more

Guy Fieri Dishes on His New Show, Guy’s Grocery Games, in a Facebook Chat with Fans

by in Shows, October 18th, 2013

Guy FieriEarlier this week, FN Dish caught up with Guy Fieri for a Facebook chat before Guy’s Grocery Games premieres this Sunday at 8pm/7c. The brand-new show puts chefs in real-life grocery shopping situations and challenges them to cook meals in a real supermarket — for a chance to win up to $20,000. Guy answered questions about the competition, the show’s concept and the various challenges, and he also revealed some fun details about himself.

Read more

Enter for a Chance to Win a Pair of Tickets to CityEats’ A Taste of Sicily in New York City

by in Contests, September 29th, 2012

cityeats a taste of sicily event
CityEats New York is offering FN Dish readers a chance to experience ExclusiveEats: special offers that include everything from preferred pricing to special menu items to unique dining experiences. On October 4 from 6:30-8:00 pm, Aroma Kitchen & Winebar is offering its New York diners a taste of Southern Italy. Emily Herron of Donnafugata in Sicily and Sam Di Palo of Di Palo Selects in Little Italy are teaming up to host the ExclusiveEats event that will likely make guests wish they could hop on board a flight to the Mediterranean right then and there. Emily and Sam will teach you all about the island’s sun-ripened cheeses and delicious wines.

You can purchase a ticket here, or you can enter in the comment field below for a chance to win a pair for free. Your pair of tickets includes a tasting of four Sicilian wines paired with four cheeses and Aroma’s Chef Vito will also prepare a variety of little bites for guests to sample. To enter: Tell us your favorite wine and cheese pairing in the comments. We’re giving away two tickets to one lucky, randomly selected commenter (travel to and from the event is not provided).

Read official rules before entering

123...