All Posts By Food Network Kitchen

New Experiment at the Novatt House

by in View All Posts, February 19th, 2009

We’re trying something these days called “Will my 4 year old eat it?” — closely followed by “Will my 1 year old eat it?”

Last night’s first installment: Collard Greens.

4 year old: she loves bacon and she’ll eat spinach, so I gave it a go with collard greens and bacon. She was really into cooking it. She put it in her mouth and chewed 3 times. It ended up in a napkin.

1 year old: ate the greens, spit out the bacon. After about 10 bites he threw his plate on the floor.

Jill Novatt, Executive Culinary Producer

Of Foie and Fairness

by in View All Posts, February 18th, 2009

There’s a fantastic, and balanced, piece in today’s Village Voice about foie gras — the author, Sarah DiGregorio, visited Hudson Valley Foie Gras, the nation’s largest foie gras farm, to make up her own mind about the process; she’s also interviewed veterinarians and advocates on either side. She brought a photographer along with her to document the process as well; a slideshow of his findings can be found here.

Of course meat is controversial, and of course there are ways of both raising meat and choosing meat conscientiously. DiGregorio’s piece is impressive in its fairness to all involved; if you’re a foie fan (and I am), I completely recommend reading the whole thing.

Rupa Bhattacharya, Culinary Writer

Squirrel Chips Redux

by in View All Posts, February 16th, 2009

You're Looking Quite Deipnetic These Days

by in View All Posts, February 16th, 2009

Let it not be said I am one to back down from a dare:


From: Alford, Katherine
Sent: Monday, February 16, 2009 12:01 PM
To: Bhattacharya, Rupa
Subject: FW: today’s wwftd is… deipnetic

I dare you to get that in the blog!

—– Original Message —–

From: wwftd master

To: wwftd minions

Sent: Sunday, February 15, 2009 10:33 PM

Subject: today’s wwftd is… deipnetic

the worthless word for the day is: deipnetic

[fr. Gk deipnon, the principal meal + -etic]
obs. rare : pertaining to dinner; fond of eating

from time to time folks come to wwftd searching out really
obscure words – imagine my surprise! this week I’ll reveal
five more of these. (I have no way of knowing exactly who
does these searches, so I’ll just have to say thanx all.)

“Of peculiar interest in connection with the present study
is the mimic letter which occurred in the “deipnetic” or
banquet literature of Chaerophon…”
- Reinhard Becker, A War of Fools (1981)

“She was an opsophagist, coenaculous and cuppendous -
pabulous commesations were an ephialtes for the deipnetic.”
- Kate Burridge, Blooming English (2004)

-tsuwm
http://home.comcast.net/~wwftd

My Schmaltzy Valentine

by in View All Posts, February 13th, 2009

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This past Sunday, a group of us were invited to participate in the annual Valentine’s Tea event at the James Beard House.

Among the visiting chefs were Amanda Freitag from The Harrison, as well as pastry chefs Jennifer Giblin of Blue Smoke, Ellen Mirsky of Public, and Melissa Murphy from Sweet Melissa Patisserie.

Katherine, Miriam, our newest team member Leah Brickley, and I prepared an array of tea sandwiches to accompany a tea tasting held by Linda Villano of SerendipitiTea.

Our menu:

  • Cucumber, crab and cress on brioche
  • Hanger steak with shiitake mushrooms and endive jam on sourdough
  • Tea-smoked trout with beets and horseradish on multigrain
  • Grown-up ham and cheese with quince and arugula

Sounds fancy, huh? Well, that was until the Lower East Side egg salad on pumpernickel made its way to the menu. What makes it Lower East Side egg salad? That’d be schmaltz, the key ingredient.

As a virgin schmaltz egg salader but a huge fan of egg salad in general, I was needless to say very curious. The egg salad was not only smooth and luscious, but it took on a chicken flavor that was comforting and familiar. No mayonnaise needed here at all. It is also incredibly rich, making it, in my opinion, perfect for tea-size (that is, smaller) sandwiches.

This Valentine’s Day, I fell in love with something not quite as sexy as chocolate-dipped strawberries but with a lot more heart and soul.

Claudia Sidoti, Recipe Developer

The Milk Foam and the Air Masses as a Hood to Give the Cocktail

by in View All Posts, February 12th, 2009

Cheap-Ash Meals With Ashley Archer: 2

by in View All Posts, February 11th, 2009

Here’s another Cheap-Ash Meal (check out the first one here), just in time for  Valentine’s Day. 4 courses of dinner, then breakfast the next day, for 2 people:

  1. Crispy Shallot and Watercress Salad with Lemon Vinaigrette
  2. Warm Green Beans and New Potatoes with a Poached Egg and Bacon Vinaigrette
  3. Grilled Skirt Steak with Roasted Shallot puree
  4. Ricotta, Honey and Pear Tart (with leftovers for breakfast, with remaining bacon)

= $22.73

Click through for recipes and receipt: Read more

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