3 of a Kind: Tea Desserts

by in Restaurants, October 7th, 2015

Cure3 of a Kind checks out three places across the country to try something cool, new and delicious.

When it comes to tea as a culinary ingredient, matcha is having a moment. But restaurants across the country are looking beyond that trendy tea to create brew-inspired desserts with other variations of black, green and herbal tea.

Toasted Oat & Chamomile Pots de Crème, Cure, Pittsburgh
Skip the after-dinner coffee in favor of calming oat-topped chamomile pots de creme and honey-lemon-blueberry preserve to capture the essence of the classic tea stir-ins. This ultra-seasonal Mediterranean-inspired restaurant adds an early-fall element with a garnish of blink-and-they’re-out-of-season ground cherries.

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One Recipe, Two Meals: Gnocchi with Tomato Sauce

by in Family, Recipes, October 7th, 2015

One Recipe, Two Meals: Gnocchi with Tomato SauceOK, we all love gnocchi. How can you not? Delicious little mouth pillows of delight! It’s basically the hybrid love child of all the carbs. Potato + pasta = duh.

I will admit, making gnocchi from scratch can be a bit laborious. It’s therapeutic on a weekend, when you have the time for it (and a trough of red wine to accompany this activity). But on a weeknight, when your family is in a fit of hangryness, you need dinner pronto, man! And this is going to be the way to do it.

I’ve come up with a beyond-simple recipe that gets the kids fed quickly, yet still maintains a teensy bit of fancy for you and yours. The sauce is glorious — packed with loads of garlic and basil, but pureed to give it a smooth, silky texture.

This is actually a tip from my Italian friend, who just spent some time in Italy. She was like, “Bev, you’ve got to puree that sauce. You want it smooth, dude. Like us Italians. Smooth.” She probably didn’t say that last part, but I like to imagine that she did.

You’re using frozen gnocchi for this recipe, but shoot — dried is fine. Even homemade! The kids get the stripped-down version, topped with a simple dusting of Parmesan cheese and truckloads of crusty bread.

And for the adults, we’re simply adding a good handful of Kalamata olives and capers to the tomato sauce, giving it more of a puttanesca feel. You like it, right? I know.

You’ve got to make this! So incredibly perfect for a gorgeous, crisp fall evening. Top it off with more fresh basil, Parmesan and, like, a million pieces of crusty bread. You need these carbs. Trust me.

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Cookie Dough That’s Safe to Eat Raw (and Make Into Truffles!)

by in Family, Recipes, October 7th, 2015

Everyone knows the best part of making cookies doesn’t involve the oven at all. While it’s not recommended to eat raw cookie dough made with eggs, we’ve all snuck tastes at some point. Fortunately, to save you and the kids from potential stomachaches (or worse), Food Network Kitchen came up with five eggless versions of our favorite cookie doughs that are 100 percent safe to lick right off the spatula, mix into ice cream or roll into truffles. The latter make a great DIY gift that even young kids can help make.

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Being a Judge Doesn’t Keep You Safe from the Chopping Block — Chopped After Hours

by in Shows, October 6th, 2015

Things are always a little scary in the Chopped kitchen, but judges Chris Santos, Alex Guarnaschelli and Geoffrey Zakarian had the challenge of making it even more terrifying this week. After a special Halloween episode, they took on the spooky dessert basket filled with Day of the Dead cookies, a boo-nilla shake, chocolate-covered bugs and a watermelon brain for an all-new Chopped After Hours.

Alex quickly noticed that the basket ingredients would need some work, pointing out that the icing on the cookies was just powdered sugar, food coloring and water. “Deceptively brilliant in color and extremely light on flavor,” she said. All three judges opted for the watermelon as their main flavor-enhancer, using it in three frozen variations. Geoffrey also added slices right to his plate as Ted worried it’s too simple. “It’s going to stay that way,” Geoffrey said. “What I’m doing is so out there, it’s beyond me, even.”

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Browned-Butter Pound Cake — Bake-Ahead Batches

by in Recipes, October 6th, 2015

The pound cake is the underdog of the dessert world. It’s not flashy. It’s old-fashioned. It’s simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint.

First of all, the ingredient list is short. You probably have all the ingredients to make a pound cake right now. That means that no cake craving need ever go unanswered. Second, the method is uncomplicated. It is easy to make and easy to bake. Third, a well-wrapped pound cake freezes exceptionally well. Keep a backup in your freezer at all times to thwart any cake emergency. And, most importantly, pound cake is delicious. Made with a hefty dose of real butter and fresh vanilla bean, the downy cake tastes rich, decadent and far lovelier than the sum of its parts.

Once you’ve gotten your fill of the basic cake, feel free to dress it up. Slice it into layers, reassemble it with ice cream and refreeze it for a gorgeous hot-weather treat. Layer it with fruit and custard to transform it into an elegant trifle. Top it with strawberries and whipped cream for simplified shortcake. You can even grill it to make an unexpected barbecue dessert.

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Why You May Want to Start Dabbing the Grease Off Your Pizza

by in News, October 6th, 2015

Why You May Want to Start Dabbing the Grease Off Your PizzaAre you a pizza dabber? You know, a person who pats the grease off a nice bubbly slice of ‘za with a napkin or a paper towel to render it drier, less slick.

Anyone who isn’t a dabber certainly knows one. But did you ever stop to wonder just how many calories dabbing that oozy stuff off your slice really saves you?

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9 Snacks You Can Make with an Apple

by in Recipes, October 6th, 2015

Apple MuffinsNothing is better at this time of year than a crisp, juicy apple. And no one is hungrier at a certain time of day (say, when they come home from school) than kids. From no-cook options to baked goods that will perfume the whole house, here are nine delicious snacks made with apples.

Apple Muffins
It could be the buttermilk, or all those chopped pecans, but Ellie Krieger’s gorgeous apple muffins have 230 perfect reviews … and counting!

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Enter to Win a Copy of Nancy Fuller’s New Cookbook, Farmhouse Rules

by in Books, Contests, Food Network Chef, October 6th, 2015

Farmhouse Rules: Simple, Seasonal Meals for the Whole FamilyAs fans of her Food Network show Farmhouse Rules know, Nancy Fuller is all about food, family and the farm, and in her first-ever cookbook, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family, she’ll celebrate those same three traditions.

Recently FN Dish caught up with Nancy to chat about her new book, and she told us that the style of cooking presented in it is indeed “farmhouse,” allowing for “chop, chop, in the pot” preparation. The recipes are “very simple, very seasonal,” she said, and in keeping with that idea, she’s broken up the book into four main parts, each highlighting a season of the year and some of its most-tried-and-true recipes, from spring’s Buttery Braised Radishes to fall’s Pot Roast Done Easy.

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The Winner of Food Network Star Dishes on His New Series: “BBQ Blitz Is Something That Best Represents Eddie”

by in Food Network Chef, Shows, October 5th, 2015

Eddie Jackson on BBQ Blitz“This show is basically me in a nutshell,” Food Network Star winner Eddie Jackson told us recently of his upcoming series, BBQ Blitz, kicking off Friday, Oct. 9 at 10:30|9:30c. The show takes him across the country to six different cities — each with special meaning to him — where he’ll oversee meaty face-offs among local pitmasters to create what he believes is a brand-new kind of contest on TV. “I am excited for fans to see something totally different from a barbecue competition show on Food Network,” Eddie said. He’s no stranger to culinary showdowns, of course, as it was just a few weeks ago that he vied for the title of Food Network Star — and won. It turns out that all of the challenges he endured on Star weren’t for naught, as he explained that he took some of the lessons he learned from that show, including one crucial piece of industry know-how from mentor Bobby Flay, into the filming of BBQ Blitz.

Read on below to hear from Eddie in an exclusive interview as he dishes on his lessons learned from Food Network Star, and find out why he thinks “BBQ Blitz is something that best represents Eddie.”

How is the process of filming your own television show different (better?) than filming and competing on Food Network Star?
Eddie Jackson: It was a lot different, but I think that some of the things that we went through on Food Network Star definitely kind of helped me out with filming BBQ Blitz. ‘Cause there’s a little bit of everything: how to go through the process of interacting with people, the whole looking into the camera, understanding the camera, being friends with the camera. Things that they talked about a lot on Food Network Star, you really had to do while I was filming BBQ Blitz.

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The Ultimate Fall Dessert: Apple-Cinnamon Layer Cake with Gooey Caramel Drizzle

by in Recipes, October 5th, 2015

Apple-Cinnamon Layer Cake with Gooey Caramel DrizzleThere is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall.

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