Surfing the wave of mash-up mania that brought the world the Cronut™ and ramen burger, we decided to beat winter by partnering with our brilliant culinary team in Food Network Kitchen to come up with THE most comforting comfort food. Together with Cooking Channel, we’ve mashed up some classics to create all-new recipes that deliver double the comfort. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Food Network and another on Cooking Channel.
This week’s mash-ups feature a marriage of two classic, comforting cakes.
And the award for the Best Food Moment of this year’s Oscars goes to …
No, not Academy Awards host Ellen DeGeneres’ pizza delivery to the stars, funny (and real) though it was, but rather to Best Actor winner Matthew McConaughey‘s mid-acceptance speech shout-out to his late father, who he said was looking down proudly from above surrounded by his favorite foods: “a big pot of gumbo,” “a lemon meringue pie” and “a cold can of Miller Lite.”
“And he’s dancing right now,” the Dallas Buyers Club star said, breaking into a little dad shuffle.
While most triple-decker sandwiches conjure images of meaty monstrosities bursting between bread slices with all things cured and smoked, it’s indeed possible to build a vegetarian version of the classic club; the secret is in layering textures, and relying on the freshness of produce and cheese for flavor instead of meat.
Ready to enjoy in a hurry for lunch or dinner, Food Network Kitchen’s Veggie Lover’s Club Sandwich (pictured above) boasts layer after layer of veggies and cheese, plus one unexpected ingredient: smoked tofu. Although tofu often gets a bad rap for its inherent lack of flavor, it easily adopts the taste of a marinade or sauce, which is why smoked tofu proves bold every time. If you’re not a fan of tofu or don’t have any on hand, just swap in smoked mozzarella instead for a similar experience. While most traditional club sandwiches feature simple romaine lettuce and sliced tomatoes, this one is made with peppery arugula and chewy sun-dried tomatoes, which, when combined with cool cucumbers and provolone cheese, offer a robust taste. For a next-level pop of flavor, skip the everyday mustard or mayonnaise, and smear sliced whole-wheat bread with a creamy mixture of mashed avocado, garlic and oregano.
Chef Marc Murphy has devoted his career to creating innovative cuisine. He currently presides over five New York restaurants — two locations of Landmarc, a bistro with Italian influences, two locations of his New York-style fish shack, ...
While some challenge dishes on Cutthroat Kitchen are straightforward, like apple pie, a burrito and grilled cheese, the Round 1 plate on tonight’s brand-new episode left some room for interpretation. The task was to create an all-American breakfast in 30 minutes — Alton gave no other instructions and simply let the chefs prepare their own definitions of that morning meal.
“Usually it would feature eggs, bread, perhaps a smoked pork product — bacon, ham,” judge Jet Tila said on the latest installment of Alton’s After-Show of his idea of an all-American breakfast. It turns out that nearly all of the competitors held similar beliefs, as three attempted to turn out egg-focused dishes and another offered two takes on toast. Within these plates, however, there existed strong disparities, and each highlighted unique inspirations, including California flair, Southern ingredients and a love of hash.
Staci, Dan and Kim were determined to bring a slice of their home city of Chicago to the South when they moved to Nashville, and for them that meant opening a restaurant serving authentic Windy City-style deep-dish pizza. Although the trio was clear in its hopes for a family-friendly pizzeria, help was needed from Buy This Restaurant and famed broker Keith Simpson to find the ultimate location for the business. After scouring the city of Nashville and beyond, they purchased a vacant space in Germantown, Tenn., which would ultimately become 312 Pizza Company.
FN Dish checked in with Staci, Dan and Kim shortly after filming wrapped to find out how construction of their restaurant is progressing today. Read on below to hear from the owners in an exclusive interview and get the latest update on 312 Pizza Company.
How is the construction going on 312 Pizza Company? In what stage is the renovation, and when do you plan to open? Staci, Dan and Kim: We are hoping to open mid- to late March 2014.
On Oscar night, as you reach for the chip bowl — or perhaps the gloriously delicious Hollywood Sign Cupcakes (pictured above), Red Carpet Cocktails and other award-winning eats and healthy treats — kick back on the couch in your most finger-food-feast-forgiving pants, spare a thought for those hungry stars shuffling across the stage, who have been working hard for weeks to fit into those couture gowns and tuxedos.
Yeah, OK, hold your pity. They’ll be eating just as magnificently as you’d imagine at the Academy’s official after party. On this year’s Governors Ball menu, created by Wolfgang Puck with chef Matt Bencivenga, you’ll find everything from pizza, burgers, grilled cheese and Smoked Salmon Oscar® Matzo (comfort foods suitable for winners who were played offstage before they had a chance to thank their agent’s pet Chihuahua and nominees who didn’t nab a statuette alike) to high-concept desserts like Licorice and Chocolate Parfait, Caramelized Tobacco Leaves (Gluten Free), Caramel Garden, Coffee Soil, Chocolate Malted Tree, Fleur de Sel and Strawberry Consomme, Angel Food Cake, Olive Oil Sorbet.
On Worst Cooks in America, every recruit’s goal is to be a cut above the rest, to make it all the way to the end. And one of the most-important skills that can help them get to that point is wielding a chef’s knife properly. The first person to master that culinary fundamental has a better chance of turning out dishes that show precision. A knife can also be an accident waiting to happen, especially for those who don’t use it properly — many recruits have shown it’s easier to cut your finger than an onion.
The lessons learned here: First, don’t be afraid of the knife. Hold it as an extension of your hand. Second, be careful. Keep the fingers of your free had way from the blade and curled under. And third, use a sharp knife. A dull knife can slip and cause injury.