Just Desserts — Testing the Cutthroat Kitchen Sabotages

by in Shows, July 27th, 2014

Creating tiramisu can be time-consuming, as it involves soaking lady fingers in an espresso mixture and topping them with a sweet mascarpone cheese-based cream. This specifically requires the use of superior utensils, like whisks and mixing bowls, in order to make sure each layer has the perfect flavor profile. Host Alton Brown decided that the contestants on Cutthroat Kitchen needed to forgo these tools – one of the contestants had to replace all of his cooking tools with coffee strainers and stirrers. This made the dish especially difficult, because the coffee filter didn’t allow the mascarpone creation to be mixed properly, and it also starting soaking up all the espresso meant for the lady fingers. How could the Food Network team deem it an appropriate sabotage for the show?

Click play on the video above to see how the Food Network culinary team could create the tiramisu with this sabotage.

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Chocolate-Peanut Butter No-Bake Cookies — Most Popular Pin of the Week

by in Community, July 27th, 2014

Chocolate Peanut Butter No Bake CookiesKeeping cool in the summer used to be all about ice-cream, but not anymore. The next time you feel a craving come along, try your hand at a no-cook dessert, like this recipe for gooey Chocolate-Peanut Butter No-Bake Cookies. Using easy pantry ingredients like peanut butter, milk and cocoa, this recipe is simple yet decadent, which is why it has earned its title as this week’s Most Popular Pin of the Week. Keep your kitchen cool in the heat all summer long.

For more indulgent dessert recipes, check out Food Network’s Let’s Bake board on Pinterest.

Get the recipe: Chocolate-Peanut Butter No-Bake Cookies

S’mores: Fried and Frozen, Drinkable and DIY

by in News, July 27th, 2014

Skillet S'MoresS’mores are the perfect campfire food: the roasting of the marshmallows on a stick over the fire to your own preferred consistency (golden brown on the outside, mushy on the inside for me); the sticky-fingertip removal of marshmallow from stick and gentle placement atop several squares of not-yet-melted milk chocolate and between fresh-from-the-box graham cracker halves; the ungainly, delicious, headily sweet act of eating it; and the instant urge to repeat the process all over again.

But what if you’re stuck in the city with no campfire in sight? Several eateries around New York City have come up with creative solutions to that common problem, and the New York Daily News recently surveyed a few. At choco-centric restaurant Max Brenner, you can get order up the at-table DIY Urban S’mores for Two, complete with a teensy tabletop grill over which to roast marshmallows, then eat with graham crackers and a variety of toppings, listed on the menu as “pure melted milk chocolate, toffee bananas … warm peanut butter and raspberry sauce.”

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Foe or Foie?: Top California Chefs Host a Protest Luncheon

by in News, July 26th, 2014

Foe or Foie?: Top California Chefs Host a Protest Luncheon By Meesha Halm

Foie gras is polarizing. Diners either love it or hate the very idea. Buttery, ultra-rich duck liver has been one of the most venerated ingredients in a chef’s arsenal for centuries. Whether floating in a soup at Chef’s Table at Brooklyn Fare or miso-cured at Acadia in Chicago, it’s considered the ultimate luxury.

Not so in California, where foie gras has been banned since 2012. Foie gras hasn’t exactly gone away in the Golden State; it’s just gone underground. The sale and production of it are forbidden but consumption of it is not, so restaurateurs circumvent the ban by sending it out as a “gift from the chef.” But some California chefs, including Ken Frank (La Toque), are willing to fight publicly for it. Last month, Frank and five top toques rallied to host “State of American Foie Gras,” a protest luncheon at his Napa Valley restaurant.

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