Tag: Food Network Magazine

Bean Count: The Great Jelly Bean Debate

by in Food Network Magazine, March 31st, 2013

Jelly Beans

We didn’t need a massive Twitter poll to prove that black jelly beans are the black sheep of Easter candy: We’ve all seen those piles of uneaten ones left at the bottom of the bag. But we asked the question anyway, and sure enough, 65 percent of respondents said they leave the black ones behind. If you’re wondering why jelly bean makers don’t just eliminate them, executives at Brach’s say that the black beans are actually more of a hit than any other color. “People who love them really love them,” says company spokesman Hans Becher. How much? It’s the only flavor they sell by the whole bag.

(Photograph by Sam Kaplan)

Just the Facts: Melting

by in Food Network Magazine, March 28th, 2013

Melting Guide

Stretchy Melters
Instead of oozing, these get stringy and elastic when melted — good for when you want the cheese to stay put, like on pizza.
Stretchy Cheese Melters

Find out which cheeses are creamy and are non-melters

Know Your Conversions

by in Food Network Magazine, March 26th, 2013

measuring cup

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of the cheese makes all the difference, but as a general rule, 3 to 4 ounces whole yields 1 cup grated. To measure grated cheese, put it in a dry measuring cup and tap it against the counter; don’t pack it firmly.

(Photograph by Marko Metzinger/Studio D)

Speed Up a Roast Chicken

by in Food Network Magazine, How-to, March 25th, 2013

Roast Chicken With Apple SlawHot Tips From Food Network Kitchens’ Katherine Alford:

For a fast weeknight meal, roast two half chickens instead of one whole bird. It takes just 35 minutes (see Food Network Magazine‘s Roast Chicken With Apple Slaw, pictured above). Use a rimmed baking sheet instead of a deep roasting pan (the short sides help the heat circulate evenly). And choose the convection setting on your oven if you have one: You’ll get crisp, golden skin in a hurry.

How to Make Fried Mac and Cheese

by in Food Network Magazine, March 23rd, 2013

Food Network Magazine March Cover

Once you’ve made your favorite mac and cheese from Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue), try this tasty trick for using up leftovers:

Fried Mac and Cheese
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls 2 hours or overnight. Beat 2 eggs and 2 tablespoons water together to form an egg wash, and pour it into a shallow bowl. Combine panko and herbs in another shallow bowl. Remove the mac-and-cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the breadcrumbs. Put the balls back into the freezer until you are ready to fry, or heat 2 inches of oil in a heavy-duty pot to 350 degrees F. Fry the mac-and-cheese balls until they are golden brown and center is hot, about 5 minutes.

January and February’s “Name This Dish” Contest Winner

by in Food Network Magazine, March 19th, 2013

Stuffed Cupcakes
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a cheese puff tower (winning name: “Mount Chevrest”), a stuffed popover (“Puddin’ Pops”) and even a fall wrap (“Autumn Wrapsody”). In the January/February 2013 issue, we asked you to dream up names for these stuffed cupcakes (pictured above). Some of our favorites were:

Frost My Heart
Lauren DeFranzo
Boston

Cakey Bakey Heart
Sam Basile
Glasgow, Ky.

More favorites and the winner announced

Go for Lower-Fat Cheese, Sometimes

by in Food Network Magazine, March 17th, 2013

Mozzarella Cheese

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Lower-fat cheeses like part-skim mozzarella may actually work better than fuller-fat versions for pizza and baked pasta — they get extra stretchy and stringy instead of overly oozy.

Make Irish Macaroni and Cheese

by in Food Network Magazine, Holidays, March 17th, 2013

Irish Macaroni and Cheese
The chefs in Food Network Kitchens had so many favorites for Food Network Magazine’s 50 Twists on Mac and Cheese (page 118, March issue) that we couldn’t print them all. Just in time for St. Patrick’s Day, whip up this extra-Irish macaroni and cheese recipe.

St. Paddy’s Day Mac
Make Classic Mac, steeping the milk with 1 tablespoon pickling spice wrapped in cheesecloth instead of the bay leaf, and use all Irish farmhouse cheddar instead of regular cheddar. Stir in 3/4 cup chopped corned beef and 1 1/2 cups chopped boiled cabbage. Transfer to a casserole dish. Top with an additional 1/4 cup grated Irish cheddar. Broil until melted, 1 minute.

Avoid Runny Ricotta

by in Food Network Magazine, March 12th, 2013

Three-Cheese Calzone

Hot Tips for Cooking With Cheese From Food Network Kitchens’ Katherine Alford:

Ricotta is high in moisture, so when it’s baked on a crust (think calzones, pizza or savory pies), it can make the dough soggy. To prevent this, add a tablespoon or two of breadcrumbs to the ricotta filling, like Food Network Magazine did for these Three-Cheese Calzones (pictured above). The crumbs will absorb excess liquid from the cheese and keep the crust dry.

How to Use Homemade Ricotta

by in Food Network Magazine, How-to, March 7th, 2013

Homemade Ricotta RecipeIn the March issue of Food Network Magazine, you’ll find my recipe for homemade ricotta. Traditionally, ricotta is made from the whey left over during scale cheese production, but at home it’s easy to make using fresh milk. In my version, I chose to add a little bit of heavy cream to the mixture to make it a little richer and more luxurious.

There are 101 ways to use ricotta, but when you are using homemade stuff, it’s best to do as little to it as possible. One of my favorite ways to eat it is in a simple sandwich inspired by one I love at Saltie, a Brooklyn sandwich shop:

Split a 5-inch square of focaccia through the middle and lightly toast it, then drizzle it with some good-quality olive oil. Mix about 1/3 cup of ricotta (preferably still warm) with about 2 tablespoons mixed chopped basil, tarragon and chives, a good grind of black pepper and a tiny bit of freshly grated lemon zest; spread it on 1 side of the bread. Melt a tablespoon of butter in a small nonstick skillet over medium-low heat, and add a lightly beaten egg and a pinch of salt to the pan; stir it constantly with a rubber spatula to make a very soft scrambled egg with small curds (it will take longer than you are used to). Scoop the egg onto the ricotta and top it with the other piece of bread.

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