by Joseph Erdos in Shows, February 3rd, 2013
by Maria Russo in Shows, February 2nd, 2013
Every Sunday night, FN Dish gives you the exclusive exit interview with the latest castoff from Rachael vs. Guy: Celebrity Cook-Off, the competition show that features celebrities cooking their way through challenges for a chance to win the title of Cook-Off Champion and $50,000 for their chosen charity. This season will have the celebrities facing real-life situations — far from the glamour of the red carpet — and will test more than just their cooking skills.
With tonight’s episode, the competition dropped down to four celebrities: three on Team Rachael and one on Team Guy. Though they would continue to compete as teams, the celebrities would be judged individually for the first time. But the biggest surprise was that two would be eliminated at the end of the episode. The challenge required the celebrities to serve meals out of food trucks to a hungry lunch crowd within a limited amount of time. Unfortunately, not everyone could handle the demands of the challenge.
Find out which celebrity was eliminated
by Joseph Erdos in Shows, February 1st, 2013
So often on Chopped we see chef contestants open their mystery baskets to find such odd, uncommon and downright scary ingredients — pre-cooked pig snout, pickled beef tongue or grasshoppers, anyone? — that it can seem nearly impossible for home cooks to put them to work in everyday meals. On other episodes, however, the ingredients are far less intimidating yet not quite familiar. That’s where we come in. Each week during the brand-new season of Chopped Champions, FN Dish will break down the whats, hows and whens of an approachable, family-friendly ingredient and share deliciously simple recipes for using it, so that you can show off your best culinary chops at home. Following last Tuesday’s round-three competition, the focus is now on haricot verts, which made an appearance in the appetizer basket alongside smoked eel, cream cheese spread and quince paste.
While haricot verts sounds fancy, it actually translates to something we all know and enjoy: green beans. These French string beans are similar in color and shape to their American cousins, but they’re longer and slimmer, are slightly more tender and boast a more robust flavor than the standard variety. They stand up well to a host of cooking techniques including boiling, roasting and grilling, and because they’re so thin, haricot verts can be cooked in mere minutes. Just as the Chopped Champions chefs demonstrated in dressing their haricot verts with the cream cheese spread or a light vinaigrette, these green beans pair well with a mix of tastes and textures, though they can surely be enjoyed with nothing more than a drizzle of olive oil and sprinkle of seasonings. If you’ve never cooked with haricot verts before, pick up some at the grocery store (they’re found in the produce aisle near the standard green beans), then try them out in the easy recipes below, each ready in just 30 minutes or fewer.
Keep reading for recipes
by Joseph Erdos in Shows, February 1st, 2013
This season of Rachael vs. Guy: Celebrity Cook-Off puts the celebrity contestants in different situations every episode with challenges that test a certain aspect of their culinary know-how. This past episode tested their skills at a party they catered for kids. But the next challenge will test their ability to serve a hungry lunch crowd in a limited amount of time, which may be more challenging for some than for others. Their dishes must meet the lunchtime standard and be served promptly and with care to customers.
In the above sneak-peek photo, Kathy from Team Rachael and Dean from Team Guy are taking a break and chatting with Rachael. It appears Dean took a camera photo of the three of them and is now showing the result to the ladies. But what is he saying? What is Kathy saying? Why is Rachael pointing at Kathy? Did someone forget to smile or make a funny face in the photo?
Write your best caption
by Joseph Erdos in Shows, January 31st, 2013
If you’re looking for comforting meals, quick family dinners, restaurant-inspired recipes and some celebrity competition, then tune in to Food Network this weekend.
Start off Saturday morning with Paula and a special episode of Italian comfort food. Then let Ree show you how to accomplish a family dinner in 16 minutes flat. Later, on Barefoot Contessa, Ina’s in Napa having dinner with her husband, Jeffrey, and Chef Michael Chiarello. In the afternoon, there’s a new episode of Sugar Dome inspired by cops and robbers.
On Sunday, catch up on all the drama and action on Rachael vs. Guy: Celebrity Cook-Off with a marathon starting at 6pm/5c; then watch an all-new episode at a special time of 10pm/9c. The celebrities will take on food trucks in their next challenge.
Read about the shows
by Guest Blogger in Food Network Chef, Shows, January 31st, 2013
At Tuscan Kitchen in Salem, N.H., a recent expansion had owner Joe Faro looking for a new chef. His specific requirement: a passion for artisanal Italian cuisine. Anne and the Chef Wanted
team were called in to help. Anne found four candidates, and after some grueling tests, an offer was extended to Chef Anthony De Palma.
Chef DePalma is a veteran when it comes to running a restaurant. He owned his own highly successful restaurant in West Palm Beach, Fla., but lost it after the economy collapsed in 2008. This job interview was the perfect opportunity to turn his luck around. He impressed Anne and Joe with his incredible skills of making pasta, sauce and cheese all from scratch. He breezed through all the challenges until it came to dinner, when a few problems in the kitchen delayed service. But in the end, Chef De Palma won the admiration of Joe and his family and was offered the position of executive chef.
Owner Joe Faro is pleased to have Chef De Palma on board: “He is passionate about the concept, the food and the people. He fits in well.”
FN Dish caught up with Chef De Palma on his first day on the job. Watch the video above to find out what the experience has meant for him, the challenges that lie ahead and all that he’s looking forward to as the new executive chef of Tuscan Kitchen.
by Joseph Erdos in Shows, January 31st, 2013
by Melissa d’Arabian
Last week was fun. So now I’m back, this time playing virtual Chopped 30,000 feet in the sky (I forgot my headset and how many times can I see Arbitrage anyway?), so here goes. My 30 seconds to plan starts now!
Appetizer basket: smoked eel, cream cheese spread, quince paste and haricot verts
Smoky eel, cream cheese and sweet quince all work well together, but how to get the green beans in on the act? I first think of my daughters’ favorite, “crunchy green beans,” which is a nice way of saying batter-dipped and fried. A fritto misto it is. First I’ll get the oil heating. Then I take inspiration from crab puffs and create a little dumpling out of wonton skins (I’m pretty sure they have those in the pantry, but if not, then some other kind of dough or bread rolled super thin) filled with the eel and cream cheese, a little onion and a touch of smoked paprika.
by Guest Blogger in Food Network Chef, Shows, January 30th, 2013
This past Sunday the celebrities on Rachael vs. Guy: Celebrity Cook-Off had to cook kid-friendly food for two kids’ birthday parties. Unfortunately, not all the dishes pleased the kids’ picky palates. Johnny and Carnie ended up in the bottom two and were given the challenge of making hot dogs for the blind tasting. The crumbled sausage sandwich that Johnny created sent him home because it wasn’t a true hot dog. But it was the hot dog that Carnie made that everyone raved about. Its toppings set it apart: bacon and cheese and a special sauce that Rachael couldn’t help eating on its own.
More From Rachael vs. Guy:
Episode 4 Recap (Video)
Watch the Full Episode (Video)
Episode 4 Highlights (Photos)
Johnny’s Exit Interview
When it comes to kids’ party food and even game-day grub, hot dogs are right up there with burgers, mac ‘n’ cheese, chili and all those other noteworthy favorites. But it’s often the topping that can put people on the hot dog defensive, with the number-one debate being ketchup or mustard. But there are also many other options when it comes to topping a hot dog. FN Dish wants to know what toppings put on yours.
VOTE and SHARE your favorite hot dog topping
by Maria Russo in Food Network Chef, Shows, January 30th, 2013
by Justin Warner
According to a legend, nearly a mile beneath the foundation of Food Network headquarters in Chelsea Market, there exists a culinary lab of the most peculiar type. Comestibles from all over the world are gathered and transported here. The ingredients are tasted by robotic tongues. The flavor data is analyzed and each ingredient is classified by its ability to fuse with other ingredients.
Some play nicely. The humble egg frolics with oils, citrus and tiny mustard seeds. Cutesy strawberries jump with glee on a bed of goat cheese.
Some are more clique-ish. The ever-attractive artichoke only associates with the briniest of morsels. And some don’t play at all. They sulk in the corners of our gastronomic playpen. These are the palate destroyers — the over-powerers. They are preserved. They are fermented. They are canned. They are weird.
Each week, one of the most elite of Food Network’s team of sustenance scientists hand-selects four edible elements. They are placed into a sturdy black basket and transported to the surface. The baskets are presented to the most-talented chefs in the land to assemble. From what appears to be a picnic of pain emerge glorious dishes, never before seen! They are crafted with ingenuity. Upon their judgment they sing palate-pleasing songs forgotten since childhood.
by Maria Russo in Shows, January 29th, 2013
No-nonsense chef Anne Burrell is taking her passion for the culinary industry one step further in an all-new season of Food Network’s Chef Wanted, premiering tomorrow night at 10pm/9c. If the applicants want to impress Anne and the restaurant’s management, they’ll need more than just stellar food chops and a winning resume to score their dream job.
So how can you be sure that you’re going after the right job? And once you’ve secured an interview, what are some things to keep in mind? We recently sat down with Anne and she dished her top tips for finding a job that fits like a glove:
1. Go for a job that you feel that you’re equipped to love.
2. Do research on the restaurant: its clientele, its owner and the area it’s located in.
3. Find out what the staff size is. It’s important to know how much support you’ll have.
4. Ask yourself why you really want this job.
5. Remain cool under pressure.
Continue reading Anne’s tips
In an all-new season of Chopped Champions, 16 chefs, each with a previous Chopped win under his or her belt, are returning to the kitchen to face off for a second time in the ultimate multicourse cook-off. Although they’re no strangers to mystery baskets, these chefs are under more pressure than ever, as they’re competing not just for Chopped glory but also a spot in the finale where they can ultimately claim a $50,000 prize and the coveted title of Grand Champion.
Each week, four chefs will take their places in the kitchen and battle it out in the hopes of outlasting the chopping block once again. While three will crumble beneath the demands of Champions cooking, one will prove his or her culinary chops for a second time. Check in with FN Dish every Tuesday night after the episode to hear from the latest winner.
SPOILER ALERT: Find out who won