Revealed: The Secret Recipes from Dominique Ansel You’ve Always Wanted — Off the Shelf

by in Books, October 17th, 2014

Dominique Ansel: The Secret RecipesDominique Ansel made his mark on the dessert world with the invention of the Cronut and its subsequent and meteoric rise to culinary fame. He’s been lauded as the Willy Wonka of modern pastry, and, flipping through the pages of his new cookbook, Dominique Ansel: The Secret Recipes, it’s not hard to see why. The book is fun, imaginative and innovative. Ansel’s penchant for playing with food is written into every recipe, and when you bring this book into your kitchen, you’re unlocking delicious possibilities for you and your family.

The book begins with a foreword by Daniel Boulud and an introduction by Ansel himself. Then seven chapters cover the tenets on which he rests his baking philosophies: Time is an ingredient; Beyond the comfort zone; Don’t listen; What’s in a name?; Create and re-create; Everything but the flavor; and Never run out of ideas. After that come the recipes, separated into sections based on difficulty: beginners, intermediate and advanced. The book closes with a section on additional techniques called for in the recipes, skills like cooking custard, tempering chocolate and piping.

Ansel’s tour through his approach to pastry is fascinating. The insight he lends to his inspirations and process for developing new, innovative desserts is enthralling. Take, for example, the casual retelling of how the Popcorn Chouquettes came to be: He was inspired by customers who came into his bakery late and wanted a snack that they could enjoy while watching a movie they were en route to catch. A light bulb switched on and a new treat was born. The recipes are a lovely mix of classic favorites (like the Mini Madeleines, the Cannelé de Bordeaux, the Pink Champagne Macarons and the Mini Mes meringues) and inspired new bites (like the Ibérico and Mahon Croissant, the Frozen S’mores and the Angry Egg, which resembles an adorable popular mobile-phone game character). Give the Chocolate Pecan Cookies a try at home (recipe below) and make some magic for yourself. Dominique Ansel: The Secret Recipes goes on sale October 28. You can preorder your copy here.

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Wassup with Wasabi? That Green Stuff Next to Your Sushi Is Totally Faking It

by in News, October 17th, 2014

WasabiWe have no myth-busting news to impart about Santa Claus or the Tooth Fairy, but we do have one bubble to burst: That little ball of green stuff you’ve been mixing into your soy sauce and calling wasabi all your life is, in fact, not wasabi at all, reports Washington Post Wonkblogger Roberto A. Ferdman. So, um, what is it?

Ferdman quotes sushi expert Trevor Corson: “ … it’s just plain old horseradish, plus some mix of mustard extract, citric acid, yellow dye no. 5 and blue dye no. 1. It comes in big industrial bags as a powder, and the chefs mix it with water before dinner to make that caustic paste.”

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This Week’s Nutrition News Feed

by , October 17th, 2014

Olive Oil
In this week’s news: Energy drinks may not be worth the energy, or the risk; eating right and exercising during pregnancy is a big boon for your baby; and researchers find yet another reason to start eating a Mediterranean diet, pronto.

Energy...

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What to Watch: Satisfy Your Sweet Tooth with Rewrapped, Halloween Wars and Hungry Games

by in Shows, October 17th, 2014

Hungry Games
The closer we creep toward Halloween, the more we seem to have dessert on the brain — especially if this weekend’s programming is any indication. It’s a dessert dream on Food Network with Rewrapped, Halloween Wars and Hungry Games. On Rewrapped, contestants spice up a favorite childhood snack, Hostess Sno Balls. On Halloween Wars the teams tackle the age-old mummies versus werewolves rivalry with sweets, and on a special sneak peek of Hungry Games it’s an ice cream wonderland.

If those shows have satisfied your sweet tooth, be sure to tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Farmhouse Rules, Guy’s Grocery Games and Cutthroat Kitchen. You can find savory recipes for dishes such as Chipotle Salsa, Slow-Cooker Stout Beef Stew and German Potato Salad. And on Guy’s Grocery Games and Cutthroat Kitchen, it’s two nail-biting journeys to see which contestants will overcome all the obstacles Guy Fieri and Alton Brown throw their way.

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Alton Cooks the Superstar Sabotage Tournament: Pancakes

by in Recipes, Shows, October 16th, 2014

While host Alton Brown didn’t offer the chefs any pancake shortcuts during yesterday’s Cutthroat Kitchen: Superstar Sabotage, he’s giving one to fans in the form of his “Instant” Pancake Mix (pictured above), a go-to recipe that lets you do most of the hands-on work in advance and keeps work simple when you’re ready to cook.

Better than the boxed stuff you buy from the supermarket, Alton’s DIY mix comes together with only a few pantry staples, like flour, baking soda and salt, and, perhaps best of all, it keeps for up to three months and yields as many as three batches of pancakes. Keep it on hand for when you want a stress-free morning meal, and when you’re ready to enjoy, stir in eggs, buttermilk and butter to create the ultimate quick-fix breakfast.

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10 Things You Need to Know About Food Festivals (and How to Survive Them)

by , October 16th, 2014

Around the Cooking Channel and Food Network offices, everyone is gearing up for this weekend’s 7th annual New York City Wine & Food Festival, beginning tonight. For four days, NYC will be taken over by food industry innovators cooking, speaking and feeding folks at nearly 100 different events across the city. Our brazen editors will branch out, attempting to cover as much ground as possible to report back to you hungry Devour and FN Dish readers on the festival’s happenings.

If you’ve never been to a food festival, it’s important to prepare yourself before diving into the gluttonous, glorious adventure that they can be. I recently had the opportunity to attend Feast Portland — a three-day food festival celebrating Oregon’s unique culinary culture — where I learned the hard way that even food editors have finite stomachs. And so, too, do you — so read on as I reveal 10 food festival truths to help you navigate the bottomless bites to come.

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Turkey Meatloaf — The Weekender

by in Recipes, October 16th, 2014

Turkey MeatloafI am of the firm belief that one of the best things you can do for yourself is spend an extra hour or two in the kitchen over the weekend. You can use that time cooking up a meal to have on hand for a busy weeknight, or stir together a treat to make your family feel a little extra special.

Sometimes, that weekend kitchen time isn’t even about cooking. Often, it’s simply a moment to clear out the fridge of anything past its prime and sketch out a plan for how to best use what remains.

And that’s what The Weekender is about: doing yourself the kindness of investing a little bit of your weekend in the kitchen with an eye on the coming week. There will be tasty dishes, tricks for getting your kitchen in order and little things you can do to make meals during the workweek as painless as possible.

This weekend, consider the humble meatloaf. It’s a great make-ahead meal, because it reheats beautifully (consider making two and stashing one in the freezer), works just as well in a sandwich as on a dinner plate and, for picky eaters, goes down easy with a generous dollop of ketchup.

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10 Excuses to Eat Roasted Garlic — Fall Fest

by in Recipes, October 16th, 2014

Roasted Garlic Mashed PotatoesIf you perk up at the mere mention of roasted garlic when reading a menu, you are not alone. Roasting fresh garlic tames its sharp bite, leaving behind cloves that are soft, golden and aromatic. Learn how to roast garlic at home, and see the ways that this rousing flavor can be incorporated into your favorite dishes:

1. Mashed Potatoes: Whether it’s a part of your imminent Thanksgiving menu or served up on a weeknight, Ree Drummond’s ultra-creamy Roasted Garlic Mashed Potatoes (pictured above) uses a whopping minimum of three whole heads of garlic.

2. Chicken: Serve Melissa d’Arabian’s Roasted Garlic Clove Chicken with bread to mop up the sauce and spread the softened garlic. She opts for chicken thighs, which are extra-juicy and flavorful.

3. Chili: For a fast dose of garlicky flavor, Melissa quick-roasts cloves in the microwave. Her recipe White Chili with Quick-Roasted Garlic for Food Network Magazine comes with garlicky, spicy spoonfuls of chicken, navy beans and spinach.

4. Soup: Every spoonful of Guy Fieri’s Roasted Garlic Soup with Asiago Crostini centers around our favorite ingredient. It uses six whole heads of garlic, and gets a velvety smoothness from heavy cream.

5. Bread:  After roasting whole garlic cloves in the oven until soft, squeeze the garlic out of its skin onto crusty, grilled bread for Roasted Garlic Bruschetta.

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Sweet, Creamy Coffee with Toast on the Side: Donnie Wahlberg Dishes on His Morning Brew

by in News, October 16th, 2014

Donnie WahlbergAlthough a morning cup of joe is surely a way to guarantee a jolt of energy when you need it the most, for many, making and drinking coffee goes beyond the daily caffeine fix. From sipping espresso and people watching at an alfresco cafe to sharing a just-brewed batch with friends at the local diner, coming together over coffee is a tried-and-true tradition, and Keurig is out to make it easier to do that with their new Say Hello with Keurig 2.0 campaign, featuring actor and musician Donnie Wahlberg and focused on encouraging meaningful face time.

FN Dish recently caught up with Donnie, who plays a high-ranking detective on CBS’ Blue Bloods, to find out more about his morning coffee routine and to see if he’s able to resist the police-station temptation of coffee and doughnuts

If you could enjoy a cup of coffee with anyone in the world, whom would you choose?
Donnie Wahlberg: I’d probably choose the president, and I would have a real conversation with him. … Even if I don’t agree with every policy he has, I think he’d be a fascinating person to sit down with.

How do you take your cup of coffee in the morning?
DB: Decaf [with] half-and-half and two Splendas — which is awful. You shouldn’t use sweeteners, but I can’t help it.

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