Food
Ina’s French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Ina turns a classic French bistro dessert into individual mini apple tarts 🍎
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina’s French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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Follow Paulette Tejada’s journey through Chopped: Castaways as she overcomes grueling island challenges, crafts impressive dishes and ultimately claims the $100,000 grand prize.
#FoodNetwork #ChoppedCastaways
Stream more #ChoppedCastaways on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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Hosted by Ted Allen, Chopped Castaways strands 12 elite chefs on a remote island, where survival skills are just as critical as culinary talent. Battling the elements across two grueling cooking rounds each week, competitors must build a working kitchen from basic supplies, earn their signature Chopped ingredient baskets through intense physical challenges and cook entirely over open fire.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
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Get the recipe ▶ https://foodtv.com/3yXSzQA
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
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🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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@wallybeaver-nl8bq
December 22, 2023 at 4:37 am
YUM, YUM, YUM. These are so, so, so wonderful and your guests think you been in the kitchen for hours. Always the best to you.
@bigrod999
December 22, 2023 at 4:37 am
fat women are the best.
@brooklyn9398
December 22, 2023 at 4:37 am
Decadent
@ARIZJOE
December 22, 2023 at 4:37 am
Make sure you find some Calvados. That apple brandy plus the apricot jam makes it more apple tasting. Kicks it up. I've made this over a dozen times with the dough from scratch. Easy, and sensational
@potatofarmer2
December 22, 2023 at 4:37 am
So simple and easy to make. I use just 2-3 thin slivers of butter and less than a teaspoon of sugar on each square. If I'm out of apricot preserves, I use any fruit jam. My husband loves it!
@jeromewardrope2495
December 22, 2023 at 4:37 am
I love you Ina
@jaynaidoo8605
December 22, 2023 at 4:37 am
Apple Tart
@matthewlam9329
December 22, 2023 at 4:37 am
Saturday, April 2nd,2022 to Sunday, April 3rd,2022 to Monday, April 4th,2022
@kayfarquar2034
December 22, 2023 at 4:37 am
Just a warning here — the video doesn't show the finished product and I think the time she says to cook is wrong. I found that the sugar melted on to the baking pan and in a 400 degree oven, that quickly started to fill the kitchen with smoke. At 22 minutes I pulled it out of the oven a put it on the porch to cool. I ran the fan and opened doors and windows to avoid activating the smoke alarm. Recommend: Arrange so sugar can't escape to pan (and use less sugar) and bake for 20 min, checking at 15. Aside from the burnt sugar on the bottom, it was delicious and crunchy.
@AmandaHoranGoBookYourself
December 22, 2023 at 4:37 am
Could you freeze these and cook from frozen?
@imwade3
December 22, 2023 at 4:37 am
Can you put something else other then apricots glaze?
@donnajennings-wallace1957
December 22, 2023 at 4:37 am
Can anyone tell me the name of the piece of music that plays from 2:04 to 2:37? Been trying to find it for years. Hoping for success this time…
@elvertigomusic1182
December 22, 2023 at 4:37 am
What is her full name?
@danielswarovski6462
December 22, 2023 at 4:37 am
What's that liquid she mixed the apricot jelly with ?
@insafbenjamaa3763
December 22, 2023 at 4:37 am
Its not french Appel tart
@judyzabolocky4791
December 22, 2023 at 4:37 am
I’ve made this several times. It’s scrumptious, simple to make, looks gorgeous! So good!! ❤️❤️❤️❤️
@arlekin1976
December 22, 2023 at 4:37 am
I would never use granny smith , they are too acidic. Golden delicious is much better choice. Also pieces need to be thinner. Needs cinnamon too.
I don`t think what she made tastes all that good to be honest.
@JeffersonMartinSynfluent
December 22, 2023 at 4:37 am
Tight shots are so 2001.
@monicaromanformatjer9260
December 22, 2023 at 4:37 am
see you again
@nancymarkey8576
December 22, 2023 at 4:37 am
Any recipes that Ina has created using almond flour or coconut flour?
@yvonnekeijzer2382
December 22, 2023 at 4:37 am
In the netherlands we don’t use cups we used grams
@haydehabdolahian7691
December 22, 2023 at 4:37 am
Can we use healthy sugar instead ?
@ManUntdForever
December 22, 2023 at 4:37 am
Only thing I’d add is a hint of cinnamon. Looks delicious.
@Zisjejk
December 22, 2023 at 4:37 am
Why would I make my own pastry dough ?
1 word corona and because baking is relaxing
@ericaracz
December 22, 2023 at 4:37 am
Delicious every time I made it and quick and easy when you use the pre-made puff pastry dough. The only thing I did to help the puff pastry rise better was to score a square gently around the edge about 1/8-1/4” from the edge and then I used slightly thinner apples and made sure I didn’t fill them past the scores line which helps the outside of the puff pastry puff up better. The apricot glaze at the end really makes it beautiful and shiny and ads a nice flavor as well so don’t skip that step!
@bunnymuffin7607
December 22, 2023 at 4:37 am
Puff pastry from the GROCERY STORE Ina??? Lol
@kisssanand5437
December 22, 2023 at 4:37 am
I smell diabetes.
@AgentAO7
December 22, 2023 at 4:37 am
Everyting tastes better with butter! 😋
@klarajankovicova1372
December 22, 2023 at 4:37 am
I tried it today and I DO NOT RECCOMEND it.
Pastry saturated all of the apple juice and didn´t grow at all. Butter with sugar caramelized and made it hard to chew.
@Emmily211
December 22, 2023 at 4:37 am
Anyone getting any American Girl: Grace Stirs up Success vibes?
@perrywalton2464
December 22, 2023 at 4:37 am
This tart with a scoop of good quality ice cream…perfection!
@mspussygalore
December 22, 2023 at 4:37 am
I love Ina. These tarts look divine.
@GGW889
December 22, 2023 at 4:37 am
Looks delish! Gotta try it.
Thanks Ina! ☺ The best.