by Sara Levine in Holidays, Recipes, February 13th, 2014
by Guest Blogger in Recipes, View All Posts, February 13th, 2014
A perfect rich-yet-airy chocolate souffle is the ultimate wow-factor Valentine’s Day dessert. But souffles can be intimidating, both for expert bakers and novice cooks. So we asked Pastry Chef Robert Parks, lead instructor of the Oregon Culinary Institute in Portland, for his no-fail, no-fall recipe, plus five top tips for souffle success.
1. Make a “cream-based” souffle: This is the key to Chef Parks’ no-fail recipe. Cream-based souffles include starch, which makes the souffle more stable and less sensitive to movement.
2. Use the right type of ramekin: deep and straight-sided.
3. Don’t overwhip or underwhip the meringue: It should be stiff but not crumbly or dry.
by Joseph Erdos in Recipes, Shows, February 12th, 2014
By Allison Robicelli
I was nostalgic for the “great American mom-and-pop-shop pursuit-of-happiness” business model even before I met my husband, Matt Robicelli, a chef. Before we fell in love we knew we’d open a business together. For six years now Robicelli’s Bakery in Brooklyn has turned out millions of brownies, cookies, whoopie pies and what many people flatteringly call the city’s best cupcakes. It’s spawned a cookbook and some notoriety. And yet we are still married, with our ninth Valentine’s Day upon us. Being married to your spouse isn’t all cupid and cupcakes, though. Here are a few lessons I’ve learned so far: Read more
by Jackie Alpers in Recipes, February 12th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient beef tip cap. The goal of this challenge was to cook something other than the typical roast, so the idea became an Asian-inspired soup. Traditionally hot pots of simmering broth are set at the center of a table, with each person dipping raw ingredients, like thinly sliced meats and fresh vegetables, into it for quick cooking. It’s the type of comfort food that’s meant to bring family and friends together over a shared meal. This Top Sirloin Hot Pot recipe is an easy at-home version that your family will love. It takes a total of 25 minutes to make, which is just what you want when you need fast comfort from the cold outside.
by Maria Russo in Recipes, February 12th, 2014
Love and chocolate. That’s what Valentine’s Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling edible glitter and glimmering edible jewels.
My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate over low heat until it becomes very thick. Make a batch for your sweetie and check out step-by-step instructions below for decorating each of the truffles in my assortment.
by Sara Levine in Holidays, Recipes, February 11th, 2014
Warm, comforting and hearty, casseroles may be the ultimate family-friendly meal. After all, when it comes to preparing nightly meals at home, many look to easy-to-make all-in-one dishes, and casseroles fit the bill every time. They’re a cinch to pull off in a hurry, and most recipes yield extra servings that guarantee you leftovers for lunch or dinner tomorrow. Check out Food Network’s top-five casseroles below to find the most-satisfying comfort foods from The Pioneer Woman, Rachael, Giada and more Food Network chefs.
5. Chicken Spaghetti — For added taste and texture, Ree uses both white and dark shredded chicken, plus cream of mushroom soup and cheddar cheese, which promise decadent results. Click the play button on the video after the jump to watch Ree make it.
4. Sunny’s Tuna Noodle Casserole — The secret to Sunny’s timeless recipe is the mushroom-herb sauce she makes to coat the tuna, peas and pasta. It’s laced with Worcestershire and horseradish for subtle bite, and the thick texture is deliciously creamy and rich.
by Maria Russo in Recipes, February 10th, 2014
When it comes to red velvet, think beyond cakes and cupcakes. After all, you can now find red velvet ice cream and even red velvet tea in the grocery store. Inspired by this beloved flavor, the chefs in our Food Network Kitchen came up with five all-new red velvet recipes that are perfect for Valentine’s Day — or any day, really.
by Amanda Marsteller in Events, Recipes, February 10th, 2014
Whether you’re cooking for one, feeding a family of four or entertaining a crowd, preparing big-batch dishes is a good idea not only to ensure you don’t run out (especially if you’re entertaining guests), but also so that you’ll have enough left over to enjoy tomorrow. The secret to easy meals is having ready-to-go ingredients on hand, and that includes already-cooked dishes just looking to be reheated. So if you prepare a hearty stew or casserole one day, guarantee quick-fix lunches and easy dinners for the next few days by making a bit extra.
Bobby Flay‘s top-rated Eggplant Parmesan (pictured above) has leftovers built right into it, as this recipe feeds up to a whopping 12 people. Made with a simple red pepper-laced tomato sauce, crispy fried eggplant and layer after layer of creamy cheeses, this hearty Parmesan is the ultimate in Italian comfort food. After simmering the sauce for a bit, Bobby begins building the casserole, starting with a smear of sauce in the pan, then adding crispy fried eggplant, and a combination of mozzarella, Pecorino Romano and fontina cheeses before repeating the process and baking. It’s best to let the Parmesan sit for a few minutes after you’ve taken it out of the oven; this will help prevent the sauce and gooey cheeses from oozing out once you’ve sliced it.
by Virginia Willis in Recipes, February 7th, 2014
The 2014 Winter Olympics are officially underway in Sochi, Russia, and even if you don’t have slope-side seats, you’ll still need some cozy meals to keep you warm while you watch the snowy events unfold on television. In the spirit of international competition, we’ve rounded up the top foods from the highest-medaling countries around the world to help you plan out an Olympics-ready menu. No matter who takes home the gold medal, you can be sure that these dishes are all winners. As a tribute to the home team, start off the opening ceremonies with Bobby’s all-American Perfect Burger, a blend of ground chuck and turkey that can be cooked on the grill or in a saute pan, making it the most-versatile way to cheer on the United States.
by Marisa McClellan in Recipes, February 7th, 2014
Why is it that so many comfort food classics start with a chicken in a pot? Chicken and dumplings is quite possibly the best cold-weather comfort food combination — thick, hearty stew married with fluffy, tender dumplings. There are two primary schools of thought when it comes to dumplings: dropped or rolled. Dumplings are essentially biscuits simmered in broth. The broth flavors the dumplings and the flour from the dumplings helps to thicken the stew.
My grandmother’s dumpling recipe was basically her recipe for biscuit dough rolled out and cut into strips. She started with a whole chicken and the entire process took a couple of hours; it was time-consuming. Frankly, when I am in need of comfort food, I often find my patience can wear a bit thin and I’m not into “time-consuming.”
Dumplings can be a bit tricky. It’s easy to wind up with heavy, pastelike dough balls. Ugh. There are recipes out there using canned biscuits, but with these easy-breezy dump-and-stir drop dumplings you can have wholesome, homemade, down-home comfort in a snap — made with ingredients you can pronounce. The secret is using warm milk. The heat expands and sets the flour so that the dumplings don’t as readily absorb the chicken stock in the stew.
I discovered risotto when I was 27 years old. Before that, my only experience of anything even remotely risotto-like came from a box or involved a can of cream of mushroom soup. For a time, I made it every week as a way to stretch leftovers.
Lately I’ve been trying to eat more whole grains and fewer things that are blindingly white. I thought this meant that I’d need to give up my risotto habit entirely, but I’ve discovered that white rice isn’t the only grain with which one can make a savory pudding that stretches the end of a roast chicken into a brand-new meal.
I’ve tried it with barley, wheat berries and even oat groats, but the grain that has come out on top is definitely farro. Though some people argue about what farro is exactly, most typically believe it’s the whole-grain version of cereal crops known as einkorn, emmer and spelt.
A risotto made with farro won’t be quite as creamy as one made with rice, but it is worth making nonetheless. I really enjoy the sturdiness and texture of the grain. Unlike traditional risottos, this version reheats beautifully (though sadly, that means there’s no need to make risotto cakes).