Food
Giada De Laurentiis’ Eggs Florentine | Giada at Home | Food Network
Giada tops tomato slices with perfectly poached eggs, prosciutto and creamy spinach to make the most-perfect brunch dish!
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Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.
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Eggs Florentine
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 53 min
Prep: 18 min
Cook: 35 min
Yield: 4 servings
Ingredients
Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
Cook’s Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.
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#GiadaDeLaurentiis #GiadaAtHome #EggsFlorentine #FoodNetwork
Giada De Laurentiis’ Eggs Florentine | Giada at Home | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
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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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
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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Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | 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.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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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!
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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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
Get the recipe ▶ https://foodtv.com/3sGACUw
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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.
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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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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@Lilyanna298
December 24, 2023 at 11:57 am
https://youtu.be/udSiluTAOaQ
@anthonybuono02809
December 24, 2023 at 11:57 am
Giada has to be the most obnoxiously artificial cook on the net. I read where she doesn't eat the food she prepares on her shows.
@bennyfranklin
December 24, 2023 at 11:57 am
Love the recipe but I think the camera is off. The aperture or something is wrong. It’s super stretched out like it was shot in a different aspect ratio.
@kristoferreynario6122
December 24, 2023 at 11:57 am
Giada beautiful
@brainfm-relaxation
December 24, 2023 at 11:57 am
Hey, how are you? Great video, thanks for sharing. Have an awesome week!
@donnalthood3102
December 24, 2023 at 11:57 am
Question…if I cook each egg separately..2 mins each….equals 12 mins….won't the early ones be cold? Should we be holding the eggs somehow? Anyway…good recipe I will try.
@garyscottbeatty
December 24, 2023 at 11:57 am
Great: Giada. Terrible: needlessly distorting the video. Very unprofessional, Food Network.
@liha810
December 24, 2023 at 11:57 am
Yummy and tasty !! Helluva good looking eggs !!❣️❣️
@johnmirbach2338
December 24, 2023 at 11:57 am
😁✌🖖👌👍😎
@bradlesmcgee9566
December 24, 2023 at 11:57 am
tell me how Giada's forearms are popeye but the rest looks like a stick LMFAO
@nunyabidness7146
December 24, 2023 at 11:57 am
I noticed she doesn't do those unnecessary annoying hand motions anymore. Good for her! One step at a time.
@user-sk5cv7hj2m
December 24, 2023 at 11:57 am
She can cook me breakfast any day.
@lisamolinar4224
December 24, 2023 at 11:57 am
That has to be one of the most delicious and decadent breakfast items I've ever seen but at the same time so healthy yum delicious on my Sunday morning table brunch brunch brunch oh what's up Mimosa or Bellini I love it you're the best Giada you are the best
@rudevalve
December 24, 2023 at 11:57 am
Certified Platinum!!!!!💎
@stellasrecipe_foodstylistt1175
December 24, 2023 at 11:57 am
Nice recipe 😊🤩
@tiesaortega1319
December 24, 2023 at 11:57 am
Don’t trust anyone who doesn’t eat there own food🤣
@mauricehampton9734
December 24, 2023 at 11:57 am
Hi Giada,great cook,great beautiful chef .love that dish(thanks Giada).
@joshhalim
December 24, 2023 at 11:57 am
Yummy. This recipe looks simple to make. I'm not good at poaching the eggs because I'm a little scared and can't tell if it's cooked.
@erikadowdy686
December 24, 2023 at 11:57 am
Lookit BABY Giada
Ahhhhh those were the days when FN ( food network)was awesome
@wouldyoulikeacupofcooorfee1004
December 24, 2023 at 11:57 am
Lol
@danr5239
December 24, 2023 at 11:57 am
That looks very good. I wish I knew how to cook. For as many cooking shows that I watch you’d think I would’ve learned something by now.
@supersonicdiesel4836
December 24, 2023 at 11:57 am
How does she keep looking younger and younger?
@drewconway7135
December 24, 2023 at 11:57 am
From before she started over-pronouncing every word
@cynthiaking4281
December 24, 2023 at 11:57 am
This has been one of my favorites for years. A little Bisto in Orange County used to make this, only they used a crust for the base. I like the tomato much better. This was one of the last things I made for my mother before she passed on.
@bouabadahamid
December 24, 2023 at 11:57 am
https://youtu.be/3n0W__jFz8I
@jermainelindo6944
December 24, 2023 at 11:57 am
nature of life
@jermainelindo6944
December 24, 2023 at 11:57 am
giada at home 🏡
@stevelogan5475
December 24, 2023 at 11:57 am
Very nice recipe young lady, i like eggs florentine
@oscaramaya8599
December 24, 2023 at 11:57 am
Delicious👍👍
@fire1777
December 24, 2023 at 11:57 am
I want to see her on iron chef or it doesn’t count..
@MWDFrancis
December 24, 2023 at 11:57 am
Somebody got funky with the transform function when prepping this aspect ratio…