Food
Geoffrey Zakarian’s Sausage and Parmesan Arancini | The Kitchen | Food Network
Geoffrey turns his extra-cheesy, savory risotto into a fried appetizer that is crispy on the outside and creamy on the inside!
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Sausage and Parmesan Arancini
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 5 hr 50 min (includes chilling time)
Active: 1 hr 40 min
Yield: 35 arancini
Ingredients
5 tablespoons olive oil
2 Italian sausage links, casings removed and meat crumbled
1 1/4 cups diced Spanish onion (about 1 small or 1/2 large)
Kosher salt and freshly ground black pepper
24 to 32 ounces chicken stock
1 1/2 cups arborio rice
1 cup white wine
1 cup grated Parmesan
1/4 cup chopped fresh chives, plus more for garnish
1 1/2 tablespoons unsalted butter
Vegetable oil, for frying
2 cups all-purpose flour
1 dozen large eggs, beaten
2 cups panko breadcrumbs, ground in a food processor
Pecorino-Romano, for garnish
Spicy marinara (store-bought or homemade), for dipping, optional
Chimichurri Sauce (recipe follows), for dipping, optional
Chimmichurri Sauce:
2 bunches scallions
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup sherry vinegar
2 tablespoons finely minced fresh chives
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced shallots
1 teaspoon finely minced garlic
Directions
Special equipment: a deep-fryer or deep-fry thermometer
In a large straight-sided pan, heat the olive oil with the sausage over medium heat. Brown the sausage, breaking it up into smaller pieces as it cooks, until no longer pink, 8 to 10 minutes. Add the onions and turn the heat down to medium-low. Cook until the onions are fully softened, about 8 minutes. Season with salt and pepper.
Bring the chicken stock to a simmer in a saucepan and keep warm on low heat. Add the rice to the onions and increase the heat to medium. Toast the rice, stirring often, until fragrant, 1 to 2 minutes. Add the white wine and reduce until almost dry. Reduce the heat to medium, then add 6 ounces of hot stock at a time, stirring the risotto throughout. When the liquid evaporates, add more stock. Continue in this manner until the rice is al dente, then cook out most of the liquid until thick. Turn off the heat and add the Parmesan, chives and butter. Spread the mixture on a sheet tray lined with parchment to cool completely in the refrigerator, 3 to 4 hours, or up to overnight.
Roll the risotto into 1-ounce balls, to make about 35 in total.
Preheat several inches vegetable oil in a pot or fryer to 350 degrees F.
Roll the balls in the flour, followed by the egg, then the panko. Fry the arancini in batches until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate to drain any excess oil. Place the arancini on a platter and garnish with Pecorino-Romano and chives and serve with the spicy marinara and/or the Chimichurri, if desired.
Chimmichurri Sauce:
Preheat a grill to medium-high heat. Lightly dress the scallions with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Grill, flipping as needed, until charred and wilted, about 8 minutes. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic.
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Geoffrey Zakarian’s Sausage and Parmesan Arancini | The Kitchen | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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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.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
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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!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
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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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
Subscribe ► http://foodtv.com/YouTube
No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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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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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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
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 Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
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 Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
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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!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
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/4e15m9g
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@bb3866
December 30, 2023 at 12:15 am
That’s not Arancini
@nicholasmaielli3806
December 30, 2023 at 12:15 am
my dad would make these minus the sausage and put mozzerla in the middle of each one
@keithkopatz9074
December 30, 2023 at 12:15 am
Legend has it his burner is still on
@danieladattomo4547
December 30, 2023 at 12:15 am
ok, I prefer adding chunk of mozzarella cheese, sauce and peas inside before I fry the ball
@jenniferwatts3777
December 30, 2023 at 12:15 am
Dear Jeffrey, I lost my 2 best friends they are guardian angels please pray for me
@williamlove6674
December 30, 2023 at 12:15 am
No Sicilian or Southern Italian for that matter would ever make risotto as the base for arancini AKA rice balls. This is some sort of misunderstanding that even occurs in Northern Italy. You can make the arborio rice like you make regular rice with a little bit of tomato paste in it and onion or even add a vegetable bouillon cube. You can fill them with everything from cooked eggplant, to mozzarella with peas and veal in a tomato bass. It's important to learn the technique to pack them together tight like a snowball. It's amazing how quickly they pack together very tightly. There were only two washes used in Sicily, milk mixed with egg and flour then bread crumbs. It takes a while to fry them to get them hot inside. Some people even fry them a while and then bake them a little. There's nothing like the real thing. When you bite into them the crispiness of the outside in the creaminess of the inside. His look like a nice idea but it just does it make any sense at all. I don't know how his keeps from falling apart. There's nothing to bind it that strongly especially together once it gets hot. If you want to see how to make them this video in English is one of the best available. They're plenty for those who speak Italian from Sicily which is where arancini are from.
https://youtube.com/watch?v=C9sdvmIyv-E&feature=share
@Kony-2012
December 30, 2023 at 12:15 am
This is just me being silly, I love this chef and arancini is my favorite food ever! This is a wonderful recipe.
The way he pronounces risotto and Arborio rice…. Ris-OH-toe?
Are-BORE-ee-oh?🤣 it’s ris-AW-toe and are-bore-EE-oh!
C’mon man…..lol
@beautifulhair8661
December 30, 2023 at 12:15 am
I’m so worried about the heat he hasn’t turned off
@roachqueen1973
December 30, 2023 at 12:15 am
I’d eat the hell out of that before it was even turned into the fried balls. Looks delicious.
@John-ge5nd
December 30, 2023 at 12:15 am
Looks revolting
@85Hearts
December 30, 2023 at 12:15 am
Geoffrey works better by himself. When he is in a group show bring on the sarcasm, rolling of the eyes, and the frustrated glares lol
@stevehhall3385
December 30, 2023 at 12:15 am
Ar on Ci ni. Not arochini
@natalieharris8602
December 30, 2023 at 12:15 am
I would love to have dinner with GZ just to watch him cook.
@cookingtubebybristy98
December 30, 2023 at 12:15 am
This is looks very good😋👍👌
@johnmirbach2338
December 30, 2023 at 12:15 am
😁👌👍🖖✌😎
@robertrobie3885
December 30, 2023 at 12:15 am
Aren't Arancini stuffed?
@cujoe31
December 30, 2023 at 12:15 am
What the heck was that? My mother being Sicilian made thousands of them. That's no where how to properly make.
@iamTnastii
December 30, 2023 at 12:15 am
He should have cut into it.
@erikadowdy686
December 30, 2023 at 12:15 am
Mustve been Christmas Time- hence, the wreath above his stove
Isnt that quite dangerous?! Lol
@drewconway7135
December 30, 2023 at 12:15 am
Let’s take a dish that’s already a pain in the butt to make and make it even more of a pain in the butt
@deeb8733
December 30, 2023 at 12:15 am
Split it open PLEASSSSSE
@DennisLongstream
December 30, 2023 at 12:15 am
Risotto bitterballen met kaas en worst!! (That’s how we will call this in Holland :))
@fredmackleroy5115
December 30, 2023 at 12:15 am
https://www.youtube.com/watch?v=KN_IMlPBU_w
@allentrice1703
December 30, 2023 at 12:15 am
He is always a great chef!
@elvismardegian8317
December 30, 2023 at 12:15 am
I would like to meet him in person
@xianiliavalentin5052
December 30, 2023 at 12:15 am
I'am liked
@elvismardegian8317
December 30, 2023 at 12:15 am
He is a good guy
@sweetpiece6922
December 30, 2023 at 12:15 am
First comment! Thanks for the recipe
@elvismardegian8317
December 30, 2023 at 12:15 am
He is a good guy