by Dana Angelo White in Uncategorized, February 13th, 2014
by Mandy Major in Food Network Chef, How-to, February 13th, 2014
In this week’s news: vending machines that dispense fresh salads; another pro to probiotics; and yes, there’s something called the werewolf diet (howwwl!).
Farm to Fork, By Way of the Vending Machine
A Chicago businessman is attempting t...
by Maria Russo in Shows, February 12th, 2014
She’s given fans 30-minute meals, killer sammies and, of course, “EVOO.” Now the queen of weeknight cooking is dishing up a few more kitchen essentials. Read on for her best shortcuts.
1. Adding fresh lemon juice to a recipe? Squeeze the lemon cut-side up so the seeds don’t fall into your food.
2. Measure spices into your hand, instead of over your mixing bowl or pan. That way, you’ll never have to fish anything out if you make a mistake.
3. After cooking fish, get that stinky smell out with a bit of booze: While the pan is still hot, douse it with a splash of dry vermouth and swirl it around. (Caution: It may flame.)
4. Cut down soaking time for dry beans by pouring boiling water over them first. Let stand for 1 hour, rinse, then proceed with your recipe.
by Joseph Erdos in Recipes, Shows, February 12th, 2014
Both in need of a fresh financial start, friends Matt and Andrea were looking to launch a brand-new business together, their first-ever restaurant that would ideally feature an eclectic menu and offer live music. They looked to Buy This Restaurant for help in tracking down the ultimate location to open, and after scouring a few spots with Keith Simpson, they decided on the 1,100-square-foot restaurant in the Boston neighborhood of Jamaica Plain on account of its prime location.
FN Dish checked in with the owners a few months after filming to find out more about their eatery, now named Aurum. Read on below to hear from Matt and Andrea, and learn about their experience in purchasing the restaurant and how the business is doing today.
What is the name of your new restaurant, and when did you open?
Matt and Andrea: Aurum, January 13th
by Joseph Erdos in Shows, 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 Jackie Alpers in Recipes, February 12th, 2014
From funny faces to laugh-out-loud hysterics, this season of Rachael vs. Guy has been full of funny moments, many of which were caught behind the scenes of taping. You’ll find Vanilla Ice rhyming on the fly, Florence spicing it up with her sauciness, Chris going crazy at the drop of a hat, Penn playing up his magic tricks and Guy dressed up as a ship captain. These celebrities had nothing to hide. Browse through our photo gallery of funny moments to see some of what went on behind the scenes of Rachael vs. Guy: Celebrity Cook-Off, Season 3.
More: Browse the funniest moments gallery
by Silvana Nardone in Uncategorized, 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 disco dust 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 Maria Russo in Recipes, February 12th, 2014
No need for a box of chocolates to signify Valentine’s Day this year. Instead, just look to your pantry for a sweet-salty idea that will melt anyone’s heart. This dessert combines comforting chocolate chip cookies and tempting dulce de l...
by Joseph Erdos in Shows, 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 Cameron Curtis in How-to, February 11th, 2014
When it comes to chocolate, most people think it’s meant for only dessert. But for chefs, especially Chopped-caliber chefs, it’s just another ingredient to transform. If they get chocolate in an entree basket — and in the case of the Chocolate Competition episode, they got chocolate items in every single basket — the chefs take on the challenge of creating savory dishes in stride. And the Chopped judges are no different.
In an episode of Chopped After Hours, Maneet, Marc and Aarón entered the Chopped kitchen to cook with the entree basket ingredients: chocolate cake pops, white chocolate cocoa mix, quail and serrano chiles. On the show, the three chef-competitors all seemed to have the most trouble with incorporating the chocolate cake pops, mainly because of their cakey centers. But not so for the judges, who used the pops in a marinade, mole sauce and stuffing — all their dishes proved to be enhanced by the chocolate treat. In the end Ted was amazed by all of their dishes: “I never would have thought cake pops and quail would have been so tasty.”
Every cookware surface has its own set of rules to guarantee correctly cooking food and a long life on your shelf. Whether your cabinets are stocked with nonstick, cast iron or stainless steel (or you’re thinking about a set to invest in), these tips will keep your pots and pans properly cared for.
When cooking with nonstick pans use medium heat or lower. High heat on a coated pan will shorten its shelf life. Because temperatures can soar, don’t preheat an empty pan. Add food or even oil from the start. Keep in mind that foods prepared in a nonstick pan will not brown well, as high heat is necessary for a seared surface to develop. Foods won’t be able to adhere to the surface and form the browned bits that make up a golden crust.