Tag: Alex Guarnaschelli

Spa Treatments for Kohlrabi

by in Food Network Chef, Recipes, December 6th, 2011

Kohlrabi comes from the German words “kohl” (cabbage) and “rabi” (turnip). It tastes like a slightly peppery mixture of turnip and radish with a pinch of Brussels sprout. The bulbs are at their best when they’re around the size of a baseball or softball. If much bigger, they tend to have a tougher texture. I found that both light green and purple kohlrabi don’t taste dramatically different. Maybe the purple was a touch sweeter? You be the judge. How do you eat it?

Raw: The simplest choice. Simply peel the outer layer of skin off with a vegetable peeler and grate the kohlrabi raw over a salad.

Get my dressing recipe for a crisp kohlrabi salad »

Alex’s Turkey Day

by in Holidays, November 23rd, 2011

turkey dinner
Every year, I pull out my giant roasting pan (with fitted rack) and thus begins the annual ritual of cooking a giant turkey for Thanksgiving. What kind of turkey did I make last year? How did I cook it? Though I consider myself a fairly well-seasoned cook, learning how to cook the perfect turkey is something I take care to re-learn every year.

So, where to begin?

A few preliminary questions I always ask:

1. How big does my turkey need to be? I usually estimate about 1 pound of turkey (factoring in the carcass as part of that weight) per person.

2. What kind of turkey? Like a lot of poultry these days, there is quite a variety of turkeys (all raised in different ways, fed different foods) to choose from. You know, this is a difficult question to answer. I don’t think I have ever cooked the same turkey two years in a row. I love Heritage brand the most, but those types of birds are raised in such a way that the meat is leaner and can be slightly tough. I also love a good ol’ supermarket turkey. I say, whatever suits your personal taste.

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Alex Featured at Kohler, Duff’s Ozzy Cake and Ted’s Fitness Routine

by in Food Network Chef, October 19th, 2011

alex guarnaschelli
Alex Guarnaschelli will be featured at the 11th Annual Kohler Food & Wine Experience October 20-23 in Kohler, Wis. The event offers a weekend of wine seminars, demonstrations, book signings and delicious tastings from a lineup of regional and national chefs and restaurateurs. Chef Guarnaschelli will also be among those competing for the title of Next Iron Chef starting October 30.

Duff Goldman is getting everyone in the mood for Halloween. During a recent appearance on CBS’s The Talk, Duff showed Sharon Osbourne how to make Halloween cupcakes and unveiled a zombie-head cake in the likeness of her rock star husband, Ozzy. Watch the video on AOL Video.

Find out what Aarón and Ted are up to »

The A List at NYC Wine and Food Fest

by in Events, October 6th, 2011

alex guarnaschelli anne burrell
At an NYC Wine and Food Fest event at the TimesCenter, top-tier chefs discussed with Melissa Clark of The New York Times some of their greatest challenges in achieving what they have today, the moment they realized they had made it and the potential pros and cons of celebrity chefs and television cooks.

Several of the chefs admitted to being their own biggest obstacle in some way. Chef Anne Burrell was quick to name her “sparkly” personality as her greatest challenge, noting that some have not known how to approach such a confident, self-assured chef. Even fellow panelist Chef Alex Guarnaschelli confessed to being skeptical of the young Burrell many years ago. Still, Anne maintained, “The opposite of a sparkly person is mediocrity,” and with that mantra, she has worked alongside some of the most premier chefs in the industry, including Lidia Bastianich and Iron Chef Mario Batali. The latter she credits with offering her most significant opportunity: to serve as his sous chef in Food Network’s Iron Chef America battles.

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Alex Eats: Fresh Peaches

by in Food Network Chef, Recipes, July 12th, 2011

fresh peaches
alex guarnaschelliEvery week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

What is it about a peach that is so seductive? They look so juicy to me. When I see them in any market, they shout to me, “Hello! Over here. Dig in!”

But how do you pick out a good one?

1. Don’t be seduced by the brilliant red color that covers a large part of the fruit. That will change from variety to variety of peach. It is actually the yellow or white areas where you should seek a rich color. A deep yellow hue tells the story of a good peach.

Learn how to pick the perfect peach »

Behind the All-Star Chopping Block With Alex Guarnaschelli

by in Shows, March 4th, 2011
On Chopped All-Stars, Alex is tasked with judging some good friends.

There’s never been an episode of Chopped that wasn’t intense, but starting this Sunday night, things are about to get crazy. Alex Guarnaschelli is a fixture on the judges’ panel for Chopped All-Stars, where she’ll taste the mystery basket creations of Food Network heavyweights (Robert Irvine, Claire Robinson, Anne Burrell, Duff Goldman), some of The Next Food Network Star’s most memorable finalists (Brad Sorenson, Michael Proietti, Lisa Garza, Debbie Lee), celebrity chefs (Beau MacMillan, Nate Appleman, Jacques Torres, Anita Lo) and even fellow Chopped judges (Geoffrey Zakarian, Aarón Sanchez, Amanda Freitag, Maneet Chauhan).

The chefs will compete in four rounds, tournament-style, and the winner of each will go on to the finale battle on April 3. Before the five-week mini-series kicks off this Sunday at 9pm/8c, we chatted with Alex about what it was like to critique the food of her peers and friends, whether she’d ever throw her own hat in the ring, and the difficulty of Chopped vs. Iron Chef America.

Were these Chopped All-Star battles more intense than “regular” rounds? Or did the chefs come to have fun and play for charity?
Honestly, every episode of Chopped is insanely stressful. When people are colleagues and know each other and then engage in a competition like this, it adds a whole other layer. People are amped up. They want to get along and they also want to win. That really added more complexity and tension, which is cool.

Did you have to judge chefs you know well?
Many. I didn’t enjoy it at all. It’s very painful to factor in. Anyone who competes on Chopped, you end up developing a personal relationship because you go through the whole thing with them. When you add knowing them personally on top of that, it makes decisions much more complicated.

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Why We Love: Summer!

by in View All Posts, July 28th, 2009

Food-wise, this is absolutely the best time of year. If a day goes by in July or August, and I realize I haven’t eaten sweet corn and/or tomatoes, I think of it as an opportunity lost. These foods drive me crazy! I love them, I crave them, and they’re only in season for the blink of an eye.

Yes, I know, grocery store magic makes corn and tomatoes available all year, but they only taste like they’re supposed to taste when you eat them straight from the farmers’ market. As a former farm stand worker, here are a few insider market tips:


Ted Allen Answers Your Questions About Chopped

by in Food Network Chef, Shows, June 16th, 2009

Ted AllenI spent my afternoon coffee break with the one and only Ted Allen. Okay, it was a phone interview, but I did have my coffee and pen in hand. I can tell you, FN readers, I am officially a “Ted head.” Below are some of your questions Ted answered, as well as a few additional questions I was hungry to ask.

FN DishSetting aside the dropped food and tasting with cooking spoons, what’s the most cringe-worthy thing you’ve seen in the Chopped kitchens so far?

TED ALLEN: If you’re talking about the issue of hygiene, something that really freaks me out is chefs who sweat profusely. It seems like the sweatiest ones are the ones who like to lean over the plate while they’re tinkering with it. We can’t put all the blame on the chefs because the Chopped kitchen gets really hot. The judges are sweating too, but they’re not cooking. So, I kind of think if you’re a chef who gets really juicy, maybe a headband, hat, doo-rag? Something?

FN Dish: Are the baskets of food selected based upon the chef contestants, or are they selected at random?

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“Girl’s Night Out” Photo Shoot

by in View All Posts, View Video Only, June 15th, 2009

Noah Starr crashes a photo shoot with Sunny Anderson, Aida Mollenkamp, Alex Guarnaschelli, and Anne Burrell for the August/September issue of Food Network Magazine.

The hottest ticket in town…

by in View All Posts, May 6th, 2009

So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”

And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.