Meet Johnny Weir — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, January 4th, 2013

Johnny Weir
Rachael vs. GuyFN Dish is counting down to the season 2 premiere of Rachael vs. Guy: Celebrity Cook-Off by introducing a new celebrity contestant every day. The competition tests the celebrities to see who has the culinary chops to win the title of champion and guarantees a $50,000 donation to the winner’s charity of choice. Watch the premiere on Sunday, January 6, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

Figure skater Johnny Weir is a three-time U.S. National Champion, two-time Olympian and World medalist. But when he’s not on the ice, Johnny loves to entertain, often serving a unique combination of foods including veggie sticks, cheese, crackers, candy and wine. Get to know Johnny better from his Q&A with FN Dish.

Read Johnny’s Q&A

All About Spices: When to Toss, When to Keep and How To Maximize Flavor

by in How-to, January 4th, 2013

bottled spicesIf you’re wondering why your chili doesn’t taste as good as you remember, it might be the chili powder that’s off. You might not have realized it, but spices can actually lose their freshness and flavor over time. That’s why it’s a good idea to check them periodically to see if they’re still any good. What better time to do so than New Year’s? You might as well check it off your to-do list right after you change the batteries in your smoke detectors.

Spices are some of the most important ingredients when it comes to flavoring food. Just imagine an apple pie without cinnamon or an Indian curry without curry powder. Those recipes wouldn’t be the same without those spices. It’s easy to take spices for granted when you use them so often, but they need some attention, especially when it comes to storing them.

Ground vs. whole spices

Irish Lamb Stew — The Weekender

by in Recipes, January 4th, 2013

Irish Lamb Stew - The WeekenderIt’s January and that means it’s time for clean slates, new goals and a general reshuffling of priorities. I’ve long since learned that I don’t do well with large-scale resolutions, so I try to keep my hopes for the new year manageable instead of massive.

So this month, instead of trying to drastically revamp my diet or throw my gym routine into overdrive, I’m focusing on cooking at home more. It seems simple, but I’ve found that there’s no easier way to eat better than to make it myself.

For me, this means large batches of soups, whole roast chickens, kale salads (they keep so much better than lettuce-based ones), egg bakes with lots of vegetables and house-warming stews. Best of all, these are all dishes that yield enough for three or four meals.

In my mind, there’s no tool more supportive to my eat-home-cooking goal than a couple of tasty leftovers in the fridge. I know lots of folks shy away from day (or two) old food, but truly, there are so many things that get better after a little time to mingle and marry.

On New Year’s Day, I made a batch of Paula Deen’s Irish Lamb Stew. Hunks of lamb are browned and then left to braise with a mountain of onions, leeks, celery, cabbage and tomatoes. While it was good that first day, it made a phenomenal dinner on day 2. On day 3, my husband took the remains to work for lunch. Hooray for home cooking!

Before you start browning your meat, read these tips

Meet Gilbert Gottfried — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, January 3rd, 2013

Gilbert Gottfried
Rachael vs. GuyFN Dish is counting down to the season 2 premiere of Rachael vs. Guy: Celebrity Cook-Off by introducing a new celebrity contestant every day. The competition tests the celebrities to see who has the culinary chops to win the title of champion and guarantees a $50,000 donation to the winner’s charity of choice. Watch the premiere on Sunday, January 6, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.

Actor and stand-up comedian Gilbert Gottfried is most recognizable for lending his voice to characters in animated movies and commercials, such as Iago in Aladdin and the Aflac duck. His earliest food memory involves a lamb chop, but it’s not what you would think. Get to know Gilbert from his Q&A with FN Dish.

Read Gilbert’s Q&A

Pepper-Jack Cheese Fries

by in Uncategorized, January 3rd, 2013

cheese fries

Cheese fries and healthy eats aren’t mutually exclusive. At least not the way I make them. Sure, you can get cheese fries loaded up nacho-style, but bear in mind, one serving dishes up to 800 calories, 50 grams of fat and 2/3 of your sodium for th...

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New Year’s Resolution: Making Over Your Kitchen for a Healthy New You

by in How-to, January 3rd, 2013

Kitchen OrganizationWhen it comes to New Year’s, most people will be making resolutions, whether it’s giving up a bad habit, eating healthier, losing weight or simply making a vow to get to the gym more often. But when it comes to resolutions, the hardest part is starting them. So before you set your goals, survey your surroundings. The way to succeed at any resolution is by first making positive changes at home — it starts in the kitchen.

There’s no reason to wait until spring to clean your pantry or your cupboards. Take the time now when it means the most for your well-being. Getting your kitchen in shape before you begin your new diet or health regimen is the first step in getting your resolutions off the ground. FN Dish has five important tips to help get you started.

Get the Kitchen Resolution tips

Behind the Booklet: 50 Muffins

by in Food Network Magazine, January 3rd, 2013

50 Muffins
The chefs in Food Network Kitchens had so many favorite muffins in Food Network Magazine’s 50 Muffins (page 100, December issue) that we couldn’t print them all. Pick up the issue to see the ones that made the cut — then try this extra Mini Rumball Muffin recipe for a new twist on an old cookie classic.

Mini Rumball Muffins
Combine 1 cup all-purpose flour, 1/2 cup each finely ground vanilla wafer cookies and walnuts, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and fine salt. In another bowl, whisk 3/4 cup each whole milk and vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Fold the milk-egg mixture into the flour mixture. Divide among 36 to 48 mini muffin liners. Bake at 350 degrees F until a toothpick inserted comes out clean, 16 to 18 minutes. Heat 1/2 cup each rum and dark brown sugar and whisk until the sugar dissolves. Poke holes in the warm muffins and drizzle with the rum mixture. Dust with confectioners’ sugar.

Restaurant Revisited: Whiskey Creek Steakhouse

by in Shows, January 2nd, 2013

Robert Irvine on Restaurant: ImpossibleAt Whiskey Creek Steakhouse in Keyport, Wash., Robert Irvine found not just poor food and a dark, drab interior, but also untrustworthy staff members. After just two days, Robert had established systems that would help the owners, Pat and Karan Ziarnik, regain control of their restaurant and slowly pay off debt, and the eatery reopened as a welcoming, sophisticated steakhouse with crowd-pleasing food. We checked in with Pat and Karan a few months after their Restaurant: Impossible renovation to find out how the restaurant is doing today.

Pat and Karan tell us that October was a “very busy” month at Whiskey Creek Steakhouse. Since Robert left, they’ve begun to pay back some of their debt, and their overall financial situation is now “better than before.”

Thanks to the new, effective systems in place, Pat and Karan perform “a lot more double checks” to deter costly staff actions. Recently two staff members were let go, “mostly because they were caught doing other wrongs,” they tell us.

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