All Posts By Food Network Kitchen

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

Let Them Eat Views

by in View All Posts, February 5th, 2009

Via CHOW comes word of one of the most devastating restaurant reviews I’ve seen in ages (that wasn’t written by AA Gill) — the intro alone reads as follows:

When the culinary highlight of your three-course meal is the breadsticks, you won’t be recommending the restaurant anytime soon.

When the check is an eye-popping $606 for two and the restaurant is the fabled Rainbow Room, you want to wave a picket sign for all the tourists in Rockefeller Plaza telling them this is the biggest ripoff in town.

I’d suggest reading the whole thing in any case, and of course the merits of scathing reviews, expensive institutions, and lowered expectations are all up for debate, but it seems like there’s only one real thing to say in response.

Rupa Bhattacharya, Culinary Writer

Wild Man

by in View All Posts, February 4th, 2009

My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’ll cook it.”

This past trip was quite fun for me as I was handed goose breast, doves, and venison. I’m used to cooking wild venison; on this trip, it was cooked several different ways, including over an open fire loaded with hickory we split ourselves.

The goose was a bit more of a challenge. On an earlier trip, I had tried cooking it a few ways, but wasn’t really satisfied. It was too tough to leave medium-rare (like a duck breast) and it got a little gamey when I ground it up and made meatballs out of it and cooked it in tomato sauce. This time, I decided to think a little more outside the norm and made goose pastrami (modifying Emeril’s recipe for duck pastrami).

It was amazing. I brought some home for my folks to try and they’ve already had me online ordering more goose.

Rob Bleifer, Executive Chef

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