Food
Ina and Giada Make Mascarpone and Lemon Gnocchi | Barefoot Contessa | Food Network
Giada shows Ina how to make her favorite gnocchi recipe with three types of cheese and a butter-thyme sauce!
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Get the recipe ▶ https://foodtv.com/3zoHRlv
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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!
Mascarpone and Lemon Gnocchi with Butter Thyme Sauce
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 servings
Ingredients
Gnocchi:
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of 2 large lemons
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup all-purpose flour, plus extra for forming the gnocchi
Sauce:
1/2 cup unsalted butter
1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino Romano cheese
Directions
For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
Bring a large saucepan of salted water to a simmer.
For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.
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#InaGarten #GiadaDeLaurentiis #BarefootContessa #FoodNetwork #Gnocchi
Ina and Giada Make Mascarpone and Lemon Gnocchi | Barefoot Contessa | Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
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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 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.
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
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.
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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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.
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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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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 Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
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 Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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@lanaharris-davies6281
December 25, 2023 at 4:59 am
Yasss…Giada can be annoying also im not convinced shes a great cook
I find her food simplistic and not to my taste buds
Chicken and chocolate ….not for me
@Snauzers
December 25, 2023 at 4:59 am
No potato’s .. 👋🏻BYEEEEEEEE
@Dantheman0130
December 25, 2023 at 4:59 am
I never knew this collab existed ! This made me smile
@quents
December 25, 2023 at 4:59 am
The comments are priceless 😂😂😂😅😅😅
@shirleykahn2059
December 25, 2023 at 4:59 am
What an enjoyable video seeing my two favorite chefs together!
@alexandradane3672
December 25, 2023 at 4:59 am
Oh dear ! My sympathies , should she need them , lie with Ina .
@beautilfuldoveonearth5447
December 25, 2023 at 4:59 am
Giada is arrogant omg
@miriamberman5581
December 25, 2023 at 4:59 am
too much butter
@michaelad48
December 25, 2023 at 4:59 am
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH, GREAT COLLABORATION LADIES, PLEASE DO MORE
@jennamyers5090
December 25, 2023 at 4:59 am
hi Ina and gaida i miss you guys
@letisherlin2100
December 25, 2023 at 4:59 am
Awesome yummy pasta dished.
@maggie19ful
December 25, 2023 at 4:59 am
you don't trust a skinny chef😁
@piapadmore430
December 25, 2023 at 4:59 am
….so, Giada made dumplings.
@yanninadasig2683
December 25, 2023 at 4:59 am
cool shows
@sevennineteen9514
December 25, 2023 at 4:59 am
The colab I didn’t know I needed, two legends
@JadaCole8
December 25, 2023 at 4:59 am
My two fav chefs💜💜💜💜
@fidelpiedras5984
December 25, 2023 at 4:59 am
Where is the potatoes
@donnabillet9750
December 25, 2023 at 4:59 am
Seemed like too much butter but otherwise looks good.
@user-dk5vj2br1o
December 25, 2023 at 4:59 am
How awesome my 2 favorite chef.. ladies!!
@Xena-xp7ly
December 25, 2023 at 4:59 am
Then later they scissored.
@hannah_psychs
December 25, 2023 at 4:59 am
3:59 💀
@patricklarry6645
December 25, 2023 at 4:59 am
Giada had to wait before she could spit that out!
@hardyzfan86
December 25, 2023 at 4:59 am
Ina is the most gracious and humble host, but I would be so nervous to cook with her. But then again, there would be no way I could treat her as my sous chef, I wouldn’t let her lift a finger
@paulgeary6511
December 25, 2023 at 4:59 am
#I FEEL DEEP DARK SECRETS ABOUT OF THEM THO… SHEESH…
MAYBE ITS JUST ME..
@tcnance1317
December 25, 2023 at 4:59 am
Yummmeee!!
@thelegalaudacity1992
December 25, 2023 at 4:59 am
“And that’s gnocchi?” Her face is priceless
@zisandaJay
December 25, 2023 at 4:59 am
Whats the white thing they mix with in the bowl? Is it cream cheese?
@nightangel3578
December 25, 2023 at 4:59 am
I just do not like Giada.
@Manieplayz
December 25, 2023 at 4:59 am
Drew Conway.
@paulyou4629
December 25, 2023 at 4:59 am
Somehow I feel Ina would be better at gnocchi than Giada even though I know Giada is an Italian American.
@itsdian1
December 25, 2023 at 4:59 am
Giada is so bossy to Ina..and ina is so gracious and humble.
@letisherlin7400
December 25, 2023 at 4:59 am
Good challenge both for cooking delicious seasoned.
@PhilelaGodlwana
December 25, 2023 at 4:59 am
Just here for Ina ❣️🥰🥰🥰🥰🥰
@ChrisCupcake3
December 25, 2023 at 4:59 am
Luv this! I never saw this before. Great combo!
@alexavilaz15
December 25, 2023 at 4:59 am
This duo gives me life!!! I love them together ❤️
@jimb0brite
December 25, 2023 at 4:59 am
MORE COLLABS !!!!!! Love them.
@lewisvuitton6630
December 25, 2023 at 4:59 am
Barefoot with friends? LOL Miss ina had the shade ready
@yourmajesty2755
December 25, 2023 at 4:59 am
Giada just has an annoying personality … I cringe when she tries so hard to use the Italian accent …
@bb29876
December 25, 2023 at 4:59 am
Funny how giada doesn’t swallow it lol #spitbucket
@dagny8336
December 25, 2023 at 4:59 am
You know Giada spit it out.
@deanomarshall2926
December 25, 2023 at 4:59 am
Pause @1:41…..200 teeth! LOL
@dimadimashki850
December 25, 2023 at 4:59 am
Wowww my favorite women together
@mighty_01
December 25, 2023 at 4:59 am
friends in the kitchen what more could you ask for?, I'm looking forward to making this scrumptious meal. You need a scratch and sniff feature. I will let you know how it tastes!!
@50hellkat2
December 25, 2023 at 4:59 am
Who is Giada dating?
@DavidFSloneEsq
December 25, 2023 at 4:59 am
I think that the true mark of a gracious host is when you let your guest stand on the only apple box you've got.
@shanel6102
December 25, 2023 at 4:59 am
Great collaboration! I love them so very much equally 🥰🥰🥰🥰
@codymendoza4008
December 25, 2023 at 4:59 am
They are great together. Ina is the supreme.
@SuperFlashDelirium
December 25, 2023 at 4:59 am
Omg. Love these two
@bigsbydog
December 25, 2023 at 4:59 am
I love Ina
@twistedfilms1012
December 25, 2023 at 4:59 am
Love seeing Two cooks colab together on one show 😍😍😍😍