All Posts By Food Network Kitchen

My Dinner With(out) Andras

by in View All Posts, October 30th, 2008

Last weekend, I promised my (very) new husband Andras a cozy newlywed weekend with me and our CSA box (translation: simple fall meals and movies). By Saturday afternoon, we’d worked our way through several squash, two bunches of turnips and two double-features and as afternoon slipped into evening, I struggled to make miracles out of what remained in our stash—a humble pile of baby potatoes.

While he ran out to pick up another movie, I put the potatoes in our new favorite copper pot, slipped on his oversized blue Crocs and, hoping desperately no one would see me and mistake my look for an early-Halloween clown attempt, headed out for some fresh air and inspiration.

Just outside our front door, I noticed a tall and thin gent with a low-slung apron and set of broken-in clogs that indicate the kind of restaurant credibility a resume doesn’t quite capture. My deductive reasoning skills told me he was the chef at the soon-to-open ELO restaurant just below our apartment, which had sat empty for the last 6 months. I gave him a quick nod and, hoping my restaurant-impostor clogs would go unnoticed, I dropped a courtesy, “So what’s on the menu?”

So what was on the menu? Click through for more:

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Your Daily Awesome

by in View All Posts, October 29th, 2008

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From menupages’ recently-launched blog, a roundup of food-related music videos, with interpretations. (via seriouseats)

Taking My Work Home

by in View All Posts, October 27th, 2008

Last week I proudly got home from work with the premiere issue of FN Magazine. As my family browsed through the pages, I could finally justify why I’d been getting home from work with minimal energy to cook, since, after 8 hours of recipe development, the last thing I want to do when I get home is cook!

Of course, shortly after the compliments, my kids were quick to point out my shortcomings when they stumbled upon my recipe for churros, made from Jiffy corn muffin mix. I think it went something like this, “Gee mom, really nice- how come you never make those for us?”

Quickly my pride turned to shame and guilt because clearly, I had let my children down-No churros for the kids, what kind of a mom was I? Since it seemed to be unanimous from all three that they felt deprived, I promised that I would make them…sometime soon.

Last night, everyone was home at the same time for dinner, which is a rare occurrence these days, and made for a perfect time to test my own recipe. I reached for my copy (since I too need to read recipes) and quickly refreshed my memory. I sent my oldest to the local grocery store, since I did not happen to have any Jiffy on hand. After that, it was smooth sailing and I was ready to fry.

In a jif, I had once again earned my keep as a mom and turned out crispy sweet churros, which pleased the most difficult audience of all.

My son Christopher doing a taste test

[UPDATE: Recipe can be found here]

Claudia Sidoti, Recipe Developer, Food Network Kitchens

One of These Things is Not Like the Other

by in View All Posts, October 24th, 2008

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Screengrab from this weekend (click to enlarge):

What do you think Amazon is trying to tell me?

Rupa Bhattacharya, Culinary Writer

The Accidental Poisoner

by in View All Posts, October 23rd, 2008

Working in the Food Network’s culinary department tends, as one would expect, to be a delicious pleasure. The range of foods that pass through our kitchens is truly mind-boggling—land crabs, civet coffee, jujube honey, snail roe, and on and on. This is no place for the food-phobic; it takes an omnivore to work around here. And occasionally a strong stomach. Sometimes, a really strong stomach.

Yesterday was such a day. The sort of day, rare but not unknown, that leads one to wonder whether keeping a gastroenterologist on staff might not be a wise investment.

I mean, really. Look at this thing.

The whole sordid story after the jump:
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Warning: Baking Yeast is For Baking

by in View All Posts, October 22nd, 2008

A month ago, I decided to experiment in the Food Network kitchen and take my first stab at brewing. I chose to make mead, one of the oldest — and, by all accounts found online, easiest – brewing methods around. The basic technique is to combine water, honey and yeast, allow the yeast to eat the sugars in the honey, convert them into alcohol and ta-da! You have a tasty meady treat to drink outside on mellow Saturday afternoons.

After careful research I pulled together ratios for honey to water to yeast from various brewing websites, then went searching in the kitchen for the needed ingredients. 3 pounds of honey…… ok, found a pound of lavender honey, should taste good, then 1.5 pounds of clover honey, tastes good to me; then the last half pound was more problematic… Maple syrup, why not? It’s sweet and sugary and might lend an unexpected twist to the final product. Tea. Apparently the tannins in tea are good for mellowing the sweetness of the honey. Fine. I steal two bags of Russian Country (tannic, smoky, fun) from under Jake’s desk; he’ll never know. Finally yeast. Well, yeast is yeast right? Great, there’s baking packets in the bakers’ pantry. Done.

All is mixed together and after two months of painstaking care and twice daily releasing the nonstop production of carbon dioxide (or rather begging my co-workers to do so while I’m away shooting Tyler Florence for three weeks), the mead is ready. Yay! A glass for everyone!

No, really, that's mead.
Tastes like bread… but gives you a good buzz!

But leave the baking yeast in the baker’s pantry, unless you want everything to taste like bread.

Charlie Granquist, Food Stylist

Some Changes for the Library

by in View All Posts, October 20th, 2008

This is a small corner of our library, admirably manned by research librarian Jonathan “Jon the Plumber Librarian” Milder:

No, none of those people are Jonathan.

The following, however, is a library in La Gloria, Colombia, where librarian Luis Soriano and his two donkeys Alfa and Beto bring via “biblioburro” a rotating selection of 4800 books to about 300 people in a remote corner of the country.

Photo: Scott Dalton for the New York Times

Photo: Scott Dalton for the New York Times

We think our library could only benefit from a couple helper burros. We just don’t know where we’d keep them at night. What do you think?

Rupa Bhattacharya, Culinary Writer

Old School and New School in One Night

by in View All Posts, October 17th, 2008

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Two nights ago I had the opportunity to eat the food of two great chefs. Started the night at Chanterelle in Tribeca, the restaurant of Carol and David Waltuck. They threw a party for their new cookbook, with some good food being passed around, but some of the guests were like vultures, they wouldn’t let the waitstaff make it 5 inches from the kitchen before their trays were empty. Kicked back some bubbly and heard what David Waltuck had to say before getting out of that packed place. While listening, I realized that the lady standing next to me trying to stay away from the crowd was my girl Martha — Martha Stewart that is. She rocks.

We left the old school, on to the new school. Govind Armstrong, who is opening his restaurant Table 8 in the new Cooper Square Hotel, hosted a tasting. Went up the elevator and next thing I knew I was in a sweet loft apartment with endless amounts of good food. Didn’t stay long because I was still recovering from the NYC Food and Wine Festival, like most of New York is. That’s all I got.

Dave Mechlowicz, Culinary Purchasing Manager