All Posts By Food Network Kitchen

Thanksgiving Survey from the Food Network Kitchens

by in View All Posts, November 19th, 2008

With Thanksgiving just around the corner, I thought I would ask the Food Network Kitchens crew a few critical questions about some Thanksgiving favorites.

While most of the choices were easy, two questions were particularly difficult. Brining is downright controversial in the FN Kitchens. Although many stand by the method, one of our recipe developers’ take was, “brine, well, that just makes me angry!”

Not so surprisingly, it looks like our cooks just can’t get out of the kitchen, except those who still crave mom’s cooking or just can’t stand the clean-up.

Rob, our executive chef, struggled with his response: “Well, in a perfect world, I’d want a house big enough to cook it all and host all the guests,” while Athen, our steward, cuts right to the chase: “Cook? You must be crazy, I just want to eat and leave!”

Happy Thanksgiving!

Claudia Sidoti, Recipe Developer

Click through for recipes and results: Read more

My 15-minute Meal

by in View All Posts, November 18th, 2008

So, I’m a mom of an 11-month-old and a 4-year-old, and I work full-time and still have to feed everyone and pack lunch.

Here’s my go-to 15 minute meal (even 30 minutes is too long!) that feeds the whole family and can go to preschool with my daughter for lunch:

Take 1 (32-ounce) box organic low sodium chicken broth and bring it to a boil in a saucepan. Add 1 cup alphabet pasta and cook. Chop up about a cup of spinach leaves (or just use frozen spinach) and add it to the pasta to wilt.

At this point, I remove a cup or so for my 11-month old, since he can’t have whole eggs yet. Beat up an egg or 2 and add some grated parm. While soup is boiling, drizzle in the egg mixture and boil another minute. Ta-da! Dinner, lunch, and we can work on letters while we eat it.

Jill Novatt, Executive Culinary Producer

The New Yorker's Annual Food Issue, an Appreciation

by in View All Posts, November 17th, 2008

It’s excellent again, as per usual. Highlights include FNK favorite (and Vendy judge) Calvin Trillin on Texas barbecue; former NYTimes food critic Mimi Sheraton on the fish soup brodetto, and what I believe to be the first-ever documented usage of the phrase “hot ghetto mess” in the New Yorker, in Burkhard Bilger’s article on craft beer.

Most of it, sadly, is not available online to non-subscribers; if you’re not a subscriber, it’s definitely worth newsstanding.

Rupa Bhattacharya, Culinary Writer

When Life Gives You Heirloom Apples, Make Heirloom Applesauce

by in In Season, November 14th, 2008

Our main produce vendor offered to send over some samples of heirloom apples. I’ve always loved apples, and I’ve been getting more and more excited about the growing variety of apples out there, as there really is such a huge difference in taste and texture.

The good news is that our sales rep brought 3 varieties: Black Oxford, Roxbury Russet, and Blue Pearmain.

The bad news is that there were only 4 of each variety.

I immediately ran to look online to see what info I could find on each apple. As it turns out, Blue Pearmain are excellent for baking, Roxbury Russets are old cider apples that are also good eaten as-is, and Black Oxfords are supposed to be good just eaten out of hand.

Well, it was exciting to try these centuries-old varieties that almost went extinct, but nothing jumped out at me and screamed “let’s buy more now!”

I turned away mildly disappointed and looked at what remained. Since it was mid-afternoon with the weekend fast approaching and 1 or 2 of each variety now gone to tasting, there was only one thing left for any chef to do: make applesauce!

I wanted to let the unique flavors of each apple shine through, so I added just a pinch of cinnamon and a few tablespoons of sugar, cooked them slowly for 30 minutes, passed them through a food mill, and wow, some of the best applesauce I’ve had in years!

I can’t wait to try more varieties!

Rob Bleifer, Executive Chef

Esquire's Totally 80s Thanksgiving

by in View All Posts, November 11th, 2008

Esquire magazine has opened up their archive of celebrity Thanksgiving recipes from the 80s; highlights include William Styron’s clam chowder, Helen Gurley Brown’s strangely tragic Skinny Hot Buttered Rum, and Timothy Leary‘s prune-and-apple-stuffed roast goose, which I wish were a metaphor for something, but sadly is not.

No word yet on whether there’ll be a 50s edition; I’m holding out for all Alice B. Toklas, all the time.

Rupa Bhattacharya, Culinary Writer

Hunt for the Stink-O Nut

by in View All Posts, November 10th, 2008

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Last weekend, my mom and I walked through Ft. Greene Park in Brooklyn in search of “bai guo.” Translated from Chinese, “white fruit” or gingko nut is a product of the gingko tree.  Surrounded by an orangey flesh that smells horrendous (I liken it to a mix between vomit and dog crap), the nuts are predominately valued by Asians for their medicinal value. You also may have heard of it through the nutritional supplement gingko biloba extract, which is purported to help with memory and concentration.

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The gingko nut is surrounded by an incredibly smelly orange flesh.

I’d only had gingko nuts a few times in a Chinese dessert soup and in a vegetarian dish with hair-like seaweed.  I thought the flavor was kind of bland and unremarkable.  But still, hunting for the nuts seemed like a fun thing to do on a lazy Saturday afternoon.  After a few minutes of stooping under the trees, my mom said she would come back in a couple of days with gloves and plastic bags to retrieve the fruit since they were too smelly to handle. A few days later she came back with a box full of the nuts. Though they’ve been washed and scrubbed of their flesh, I get a faint whiff of them every now and then, as they are sitting on the window sill drying. I’m not quite sure what she’s going to do with them, but I can’t wait to find out!

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After the flesh is peeled and rinsed away, the nuts resemble pistachios.

Shirley Fan, RD, Nutritionist

Muling Bacon

by in View All Posts, November 7th, 2008

A few years ago, a couple friends and I decided we needed to try some Summerfield Farms bacon, bacon so good that the Grateful Palate was calling it the Chateau d’Yquem of pig. Now, I like Yquem (I got ’01 Yquem instead of an engagement ring and was entirely okay with that) and I like pig, so it seemed like a logical decision.

Except that the Summerfield only came in 5-pound slabs that we’d have to split ourselves. Fine. Jonathan and I had it shipped to the office, then we split it into 5 equal pieces, and then wrapped those pieces in a layer of tinfoil, then a layer of plastic wrap. I put them in my purse, and we headed off to the bar where the handoff was taking place.

What I didn’t realize was that this was the first week of random bag checks in the subway, and there I was, waltzing in with a bag full of 1-pound foil-wrapped bricks. Of course, that would be the day I got stopped. They look in at the foil-wrapped bricks, then look at me. It gets very uncomfortable. It does eventually get resolved, but not without significant tension on all sides.

Everyone I’ve told this story to says that it’s the sort of thing that would only ever happen to me. I tell it now because I’m delighted to say it’s not: police in Kuettigen, Switzerland received a series of horrified calls earlier this week when passerby spotted a long trail of blood on the road.

They followed the trail for 12 miles to find… Read more

Iron Skillet Cookoff

by in View All Posts, November 4th, 2008

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Last night, I had the privilege of attending the 7th annual World Cares Center’s Iron Skillet Cook Off, thanks to my awesome cousin, who invited me to the event. It was a meeting between renowned restaurant chefs and FDNY firefighters, battling for the first place title in the Iron Skillet Cook Off.

Besides their devilish good looks, these hardworking firefighters also had really sophisticated food. I was pleasantly surprised by the presentation and execution of their dishes. Now I want to become a firefighter so I can enjoy meals like that every day!

Click through for winners, dishes, and more pictures: Read more