Food
Ina Garten’s Tuscan Turkey Roulade | Barefoot Contessa | Food Network
Ina adds a Tuscan twist to the traditional Thanksgiving turkey!
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Ina 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!
Tuscan Turkey Roulade
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine
Directions
Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.
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Ina Garten’s Tuscan Turkey Roulade | Barefoot Contessa | 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
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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.
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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!
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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
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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!
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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.
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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!
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
▶ WEBSITE: https://www.foodnetwork.com
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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | Food Network
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@DebRoo11
December 24, 2023 at 12:34 am
Tip: Remove the skin and put aside. Wrap the skin around the final roll or you're going to get a gross skin inside.
@emilletich
December 24, 2023 at 12:34 am
Just found this because a Roulade is the goal this year. Amazing! Thank you, Ina Garten and Food Network. So excited to make this version. Will try to tag onto one of those social sites if I remember.
@alpardo3055
December 24, 2023 at 12:34 am
Last year I was alone for Thanksgiving, made this recipe just for me. 5 pounds of turkey gone in less than 48 Hours.
@nknk-gh7cp
December 24, 2023 at 12:34 am
Is. very. good. chicken. Thank. so.much
@dr.fajeraljumairi
December 24, 2023 at 12:34 am
OMG this looks so yum and Ina just explain it beautifully
@robertakreissl1184
December 24, 2023 at 12:34 am
I can’t wait to makes this 😍
@patriciavincent5076
December 24, 2023 at 12:34 am
Such a divine sense of flavor!
@johnzink6901
December 24, 2023 at 12:34 am
Wish Ina was still on food network, could watch her for hours. Like when she has Jeffery on
@natalliakoller7454
December 24, 2023 at 12:34 am
Great recipe. I cooked it yesterday for Thanksgiving, first time cooking Turkey ever, and it turned out amazing. Tender, juicy and even better on the second day. I made amazing gravy from the drippings. Thank you for this recipe!! One word of advice: think before you butterfly the breast. I did it from the wrong end so I ended up with a shorter roll but two layers, which worked out. But next time I will think more before I cut!
@progmom
December 24, 2023 at 12:34 am
We did this recipe yesterday and is perfect. The best turkey ever! Thanks Ina. Happy Thanksgiving 🍁
@printgurl6982
December 24, 2023 at 12:34 am
Genius
@patfrontuto5342
December 24, 2023 at 12:34 am
Fantastic!
@LohengrinO
December 24, 2023 at 12:34 am
Ina is a Genius
@elenaguillen6021
December 24, 2023 at 12:34 am
Super delicious!!! 💕👍
@sabinahernandez9329
December 24, 2023 at 12:34 am
Delicious 😋 Thank you 🙏🏼
@moniquemckenna6795
December 24, 2023 at 12:34 am
Can this be made ahead and frozen?
@dillondonna16
December 24, 2023 at 12:34 am
I made this last year and I'm making it again.
@alwayslost
December 24, 2023 at 12:34 am
The Barefoot Contessa needs a meal kit for delivery.
@allentrice1703
December 24, 2023 at 12:34 am
Thanks for Thanksgiving turkey and Ina is really great for me! How about you? I love turkey breast! 🎃🍁🍂🍎🍏
@teresawatson1292
December 24, 2023 at 12:34 am
https://youtube.com/channel/UCNBYJNWFanoD3xW7Bhlisbg
@danireviewsstuff
December 24, 2023 at 12:34 am
2:23 #ThatsWhatSheSaid
@natalieharris8602
December 24, 2023 at 12:34 am
My eyes are 🤤-ing while watching this. The flavors are amazing!
@lilhalfasianchik
December 24, 2023 at 12:34 am
This looks so delicious! Doesn’t look dry at all! Definitely gonna try this out!
@johntutela5816
December 24, 2023 at 12:34 am
It looks amazing but honestly I am not crazy about rolling up the turkey skin on the inside of the roulade. I like it on the outside where it can get crispy but certainly not rolled inside.
@tingtuygameplay
December 24, 2023 at 12:34 am
Looks so delicious.
@Holmer188
December 24, 2023 at 12:34 am
I love turkey, it doesn’t have to be a holiday for me to fix a turkey. I eat it year round. Looks amazing. Thanks for sharing.
@jennglow4647
December 24, 2023 at 12:34 am
😋
@tobehonest7541
December 24, 2023 at 12:34 am
Jeff loves Ina's Roulade
@michillene
December 24, 2023 at 12:34 am
Looks beautiful and delicious but I love my gravy ..I would definitely make gravy from those delicious juices.
@alexmccann2751
December 24, 2023 at 12:34 am
why is her show called barefoot contessa? whats that supposed to mean?
@justchris814
December 24, 2023 at 12:34 am
This would be a great Sunday dinner definitely gonna make this. After the holidays though.
@cheriedancingtree920
December 24, 2023 at 12:34 am
Looks great but not overly practical. I have no idea where I could get someone to do the turkey breast that way in my rural state. I guess I could use chicken
@kpnitrl38
December 24, 2023 at 12:34 am
Welp, Thanksgiving has just been wrecked!!!! This is the NEW Thanksgiving. I'm all in…
@getstarlinginfo
December 24, 2023 at 12:34 am
love this Ina!