by Sara Reistad-Long, March 27th, 2014
by Maria Russo in Shows, March 27th, 2014
In this week’s news: Google lets us compare apples to oranges (nutrition-wise); “real food” wins the latest diet smackdown; and Bittman says butter is back.
Virtual Food Fights
Google’s new-ish nutrition comparison tool got a...
by Joseph Erdos in Recipes, Shows, March 27th, 2014
When you imagine brunch at an Iron Chef’s house, you might picture a lavish affair complete with an overflowing spread of all manner of croissants, made-to-order omelets, thick-cut French toast and the bubbliest Bellinis. But according to Geoffrey Zakarian, “less is more” when it comes to this midmorning meal, and it can be surprisingly easy to execute. As he explained, “Everything at brunch is done the day before.” FN Dish recently caught up with Geoffrey in Miami as he hosted his own brunch event, and we chatted with him about what it takes to pull off the ultimate crowd-pleasing meal. Read on below to learn his top tips for entertaining and thoughts on classic brunch picks like eggs, waffles and mimosas.
What’s a go-to rule of thumb to remember when preparing brunch?
Geoffrey Zakarian: I always say less is more. What people do with brunch is they overwhelm you with too much stuff that’s, like, throwaway. They pile breads and pastries and all this stuff, and no one eats it anyways. You end up throwing it away. So I say just be very focused and really edit what you’re going to do. Do seven, eight things maximum. Make people just eat those things, and make them really delicious and different, and it’ll be a very successful brunch.
by Food Network Magazine, March 27th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient escarole. Most often used in Italian cooking, escarole is a slightly bitter lettuce that you’ll commonly see in soups and sometimes salads. But there’s more to this leafy green than meets the eye. A quick saute in some oil and garlic turns it into a simple side dish, but using it in these Escarole Quesadillas along with cheese transforms it into main dish territory. Try making them for your family the next time you have Tex-Mex night at home.
by Maria Russo in Shows, March 27th, 2014
Before you hit the salad bar, see how some popular ingredients compare.
Italian Dressing vs. Balsamic Vinaigrette
WINNER: Balsamic vinaigrette. Balsamic vinaigrette can contain a third fewer calories and grams of fat than Italian dressing. Bottle...
by Maria Russo in Shows, March 26th, 2014
Much like you probably prepare to cook an important meal by stocking up on any ingredients and specialty tools you may need, so, too, do the culinary teams on Food Network shows before filming begins. Shopping for goods to stock the pantry and refrigerator is up to them. For the all-new series Beat Bobby Flay, the team was tasked with readying the kitchen with enough food and equipment for not one round of cooking, but two, and the selection had to be great enough to ensure that the guest chefs and Bobby would be able to make whatever dish they wanted.
FN Dish was on the set of Beat Bobby Flay recently and caught up with the show’s culinary producer, Danielle LaRosa, to find out more about what it takes to make the series happen. Read on below to see insider photos of the kitchen and learn some of the most-popular ingredients on set from Danielle.
“We have at least 200 items in our pantry daily for both contestants and Bobby to have access to,” Danielle said. “Some of these 200 items include 30 kinds of spices (plus more as the season has gone on), 80 items in the dry pantry (including breads, vinegars, dried fruit, etc.), [and] 45 different kinds of fruits and vegetables.”
by Amy Reiter in News, March 26th, 2014
Change — or a lack thereof — was at the foundation of Robert Irvine‘s mission at Mama Della’s N.Y. City Pizzeria in Baton Rouge, La., a Big Apple-style parlor specializing in family recipes. While Robert indeed identified several issues with the menu at Mama Della’s and noted that its interior decor was “very nondescript,” perhaps the most-critical problem plaguing the business was owner Barry Kalt, who Robert deemed “one of the most-cantankerous owners I have ever come across.” Given his long-standing beliefs in how true dishes and ingredients should be prepared and served, Barry was hesitant to make any meaningful updates to his business practices, which ultimately resulted in his son Andrew, a former cook at Mama Della’s, leaving the restaurant. It took a serious lesson from Robert for Barry to fully realize the error of his ways, and he soon committed to improvements in the future. After two days of renovations on a $10,000 budget, the Restaurant: Impossible team reopened Mama Della’s, and FN Dish has the exclusive update from Barry on how his business is faring today.
“Mama Della’s saw a significant increase in customer traffic for the one-month period after the shoot,” Barry said. “Sales have increased by 30 percent over the same period in 2013.”
by Allison Milam in Recipes, March 26th, 2014
Casseroles have gotten such a bad rap in recent years, dismissed with sneers about soup cans, that those who love casseroles (and who, secretly, doesn’t love a good casserole?) may have felt compelled to keep their comfort-food cravings to themselves.
Now, finally, casserole fans can come clean: The humble one-dish meal has found a champion to defend its honor and bring it the respect it needs.
New York Times food columnist Melissa Clark writes that the casserole, though cozy, is not, inherently, “dowdy in its DNA,” nor must it be “bland or one-note,” and it “does not have to contain even a single strand of melted cheese, or be dusted with crushed potato chips.”
In fact, she suggests, “The casserole can be nuanced and urbane, with room for fresh ingredients, clever details and a vivid palette of flavors,” adding that “there’s nothing wrong with baking assorted ingredients together in a dish” and that “when done just right, the elements merge in the oven’s heat, building on one another until the flavors unite into a delicious whole, preferably one with a golden top and appealingly moist center.”
by Maria Russo in In Season, Recipes, March 26th, 2014
In life, we don’t always recommend you cut corners. But, hey, in the kitchen? Now that’s a different story. Feast your eyes on some of the best kitchen shortcuts to grace mankind — and we’re not talkin’ sliced bread or the can opener. Thanks to some handy store-bought ingredients, restaurant-worthy dishes known for toil and trouble are ready in no time. Here are three of our favorites:
30-Minute Coq au Vin —This classic French dish typically takes hours on end to prepare. Thing is, dinner needed to be on the table a half-hour ago. Don’t go giving up on the craving though, because at a supermarket near you, juicy rotisserie chickens are already rotating to plump perfection. Take one home, get a red wine sauce simmering— think bacon, mushrooms and frozen (plus pre-peeled!) pearl onions — and slip in pieces of chicken when no one’s looking. Read more
by Amy Reiter in News, March 26th, 2014
When you’ve nearly exhausted all of your usual go-to meals, it’s time to update your recipe repertoire with a fresh set of flavors. Think of it as a spring cleaning of sorts, celebrating the change in season with family-friendly dinners, salads and treats that showcase the best tastes the warm weather has to offer. Check out a few of Food Network’s favorite innovative springtime recipes below to find must-try ideas from Melissa, Giada, Ina and more chefs.
5. Broccoli and Cauliflower Salad — Dressed with a sweet and tangy mustard-mayonnaise vinaigrette, Melissa’s top-rated salad is tossed with crispy bacon for extra indulgent flavor.
4. Spring Peas with Dates and Walnuts — The beauty of this quick-fix side dish is that it boasts a mix of textures, including the trio of tender English, snap and snow peas, crunchy nuts and chewy dried fruit. Plus, it’s a big-batch recipe, so it’s sure to feed a crowd when you’re entertaining.
Sweet Home Alabama: Archibald’s, a family-owned barbecue joint in Northport, Ala., near Tuscaloosa, has famously served up pit-smoked ribs and sliced pork butt since 1962. While slow-cooking and hickory smoke from the carefully tended fire give the meat its sweet flavor and plain white bread adds to the down-home style, the true secret ingredient in this barbecue is love. In a new short documentary film, Archibald’s, part of Southern Foodways’ Southern BBQ Trail series, director Wes Wages pays tribute to the modest Alabama food landmark. Watch it here. [Southern Foodways Alliance]
$1,000 for Ranch Dressing? When a Redditor using the handle Brostach posted a picture taken at Dallas pizzeria Cane Rosso, which showed a bottle of ranch salad dressing behind glass and a framed sign reading “Side of Delicious Ranch Dressing $1,000,” some commenters accused the VPN-certified eatery of elitism and arrogance; others rose to its defense. Proprietor Jay Jerrier wants both sides to know he was just kidding. “Dude, it’s a joke. Relax,” he recently told Eater, adding that he doesn’t get many requests for ranch dressing on pizza, a combo he says “seems weird” to him, but he deals kindly with those who ask. “It was pretty funny how people did take it really seriously and were super offended,” Jay added. “I guess it’s the Midwest. They love them some ranch.” [Eater]