Food
Ina Garten’s Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
The Barefoot Contessa’s Cream of Mushroom soup is simple, comforting and can totally be made in advance!
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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!
Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | 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!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
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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!
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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
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
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 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 #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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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!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Get the recipe ► https://foodtv.com/385QfLe
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!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@ninasladic5900
January 16, 2024 at 8:43 am
To je kao super juha emas ti pojma o gljivama
@dorothearobinson3455
January 16, 2024 at 8:43 am
Too many steps for such a simple soup. These chefs need to cut the crap
@mrobvious1100
January 16, 2024 at 8:43 am
Anyone tried to make it with 32 oz or whatever of good vegetable stock from the store? And what would be the lactose intolerant version
@mrobvious1100
January 16, 2024 at 8:43 am
Wouldn't you love to watch a cooking show or the guests sip or taste something and say they don't like it it doesn't suit their pallet wouldn't that be a little bit more authentic than everything I make everyone loves
@worldpeace6922
January 16, 2024 at 8:43 am
💞🙂Ina Garten
@LTDANMAN44
January 16, 2024 at 8:43 am
I LOVE FUNGUS!!!!
@biancalawrence3178
January 16, 2024 at 8:43 am
Very nice recipe but for one small thing. The world doesn't use ounces any more. Otherwise delicious.
@45valk
January 16, 2024 at 8:43 am
Thank you so much, I love mushrooms and this will make a great addition to my collection of mushroom dishes.
@elizabethgeorge8463
January 16, 2024 at 8:43 am
OMG thank you so much for making a delicious mushroom soup & not putting 4-6 cloves of garlic! I will be making this 😅
@ShrutiVenkatesh-vb6ck
January 16, 2024 at 8:43 am
❤️👍❤️👍❤️👍❤️👍
@magdalena5453
January 16, 2024 at 8:43 am
Where is the salt and pepper??? Doesn’t she season as she adds in the ingredients?
@MaryAnn_621
January 16, 2024 at 8:43 am
she is the best!
@adamlaliberte3439
January 16, 2024 at 8:43 am
No one:
Jeffrey every time Ina cooks something: This is the best thing I’ve ever had
@boatdetective
January 16, 2024 at 8:43 am
Consistent. I have made a number of her recipes and they ALL are good. Without question, if I am looking to cook XXX, I will always read her take on it. This recipe sounds fabulous
@scrane5500
January 16, 2024 at 8:43 am
Definitely going to try this with some plant-based milk as I have a family history of Cancer and need to avoid all the estrogen in dairy–thanks for posting
@patleavens8808
January 16, 2024 at 8:43 am
Absolutely LOVE this recipe! Brilliant cooking the tougher stems separately with the veggies to avoid the mushroom caps being overcooked. I tossed in some crumbled sweet Italian sausage for more protein and topped with Gruyère. My family went nuts over it. Thank you Ina.
@J_LOVES_ME
January 16, 2024 at 8:43 am
This is the best mushroom soup you will ever have. It's a "special treat" I make on Thanksgiving or Christmas. But get the actual recipe from the website — it's a little different from this video. Tip: to boost mushroom flavor, you can toss in a few dried mushrooms when making the broth. The broth gets strained so none of the solids are used in the final soup.
@muddywaters1934
January 16, 2024 at 8:43 am
no salt or pepper? wtf?
@narasimhannarayanan3180
January 16, 2024 at 8:43 am
I love Ina so much. Her personality, warmth, sense of humor, calmness just draws the viewer in. She is definition of class which in my opinion is being genuine, no airs, down to earth and wanting to engage. Her Zen energy is a balm.
I obviously love her recipes& practical tips for cooking to entertain or just for the family. Her home is gorgeous and her relationship with Jeffery is so adorable & delightful to watch. Her garden sparks joy ! (to quote Marie Kondo).
Her show and her as a person is my happy place. That should sum up how I feel about her 🙂
@TheCable2380
January 16, 2024 at 8:43 am
Those mushrooms were about as wild as a dairy cow
@copic8241
January 16, 2024 at 8:43 am
Looks delish!
I love how hubby just loves her soup.
@dieselx8082
January 16, 2024 at 8:43 am
This is one of my favorite recipes to make and everyone loves it! The only change I made was I added a bottle of wine (Reisling) and left about 1 1/2 cups in the bottle and cooked it in slowly. Huge difference in taste!
@whitewolf6730
January 16, 2024 at 8:43 am
Looks darn good. Love her recipes.
@cooperdombalian
January 16, 2024 at 8:43 am
👍💖💯💖👍
@charlesk2850
January 16, 2024 at 8:43 am
No washy dee leeks? Leeks are notoriously dirty
@growlimitless2195
January 16, 2024 at 8:43 am
Where’s the salt
@calebadams8981
January 16, 2024 at 8:43 am
X
@kathyahaines4749
January 16, 2024 at 8:43 am
I can’t wait to try this soup. Ina’s recipes are the best !!
@canabox7112
January 16, 2024 at 8:43 am
I love her cooking. I think she’s hawt too!
@garthwunsch
January 16, 2024 at 8:43 am
Those stock veggies are perfectly edible… I might hit them with the bamix, but they’re going into the soup…not the compost pile.,
@passiveaggressive6175
January 16, 2024 at 8:43 am
The Julia Child method🥰
@barbarafountain6615
January 16, 2024 at 8:43 am
Cream of mushroom soup.
@rhondabaroli2683
January 16, 2024 at 8:43 am
We love mushrooms !
@rhondabaroli2683
January 16, 2024 at 8:43 am
We picked mushrooms in the 60 s this hippie s mom made us soup ! Lol
@jjaa6157
January 16, 2024 at 8:43 am
I would actually add one percent milk to lighten it, and use 'I Can't Believe It's Not Butter' and cornstarch for people with gluten issues.
@jjaa6157
January 16, 2024 at 8:43 am
My favorite veggie.
@nezuko_lovey4890
January 16, 2024 at 8:43 am
I never made that but maby my dad can make the soup
@LohengrinO
January 16, 2024 at 8:43 am
Divine recipe … made it tonight… spectacular
@cyndifoore7743
January 16, 2024 at 8:43 am
Biotch
@DS-zj2on
January 16, 2024 at 8:43 am
I'll have what Jeffrey has. Tonight! Delicious.
@ArnethProductions
January 16, 2024 at 8:43 am
I love mushroom soup! When I hear ingredients like : butter, more butter, cream, more cream.. I'm sold. 🥰This soup looks really amazing! I will probably add in some organic beef bones with marrow to the broth, too, for just some added nutrition and satiation.. დ 🤗
✨ By this gospel of Good News you are saved if you hold firmly to the word I preached to you. Otherwise, you have believed in vain 3 For what I received I passed on to you as of first importance: that Christ died for our sins according to the Scriptures, 4 that He was buried, and that He rose again on the third day, according to the Scriptures ✨ For God so greatly loved and dearly prized the world, that He gave His One and only begotten Son, so that whoever believes and trusts in Him (as Savior) shall not perish, but have Eternal life. For God did not send his Son into the world to condemn the world, but to save the world through Him. ~ (John 3:16-17)
👑Jesus' return to R̾a̾p̾t̾u̾r̾e̾ Christians from earth is imminent; any minute ~ "𝓽𝓱𝓮 𝓑𝓵𝓮𝓼𝓼𝓮𝓭 𝓗𝓸𝓹𝓮" for all believers . 🤗
@margaretmacinnes1519
January 16, 2024 at 8:43 am
Very unfortunate to be allergic to leeks onions and garlic. I enjoy them but pay a price that is never worth it after consuming them 😞
@tacobelltaurus
January 16, 2024 at 8:43 am
The way she laughs at his jokes she loves this man more than anything
@marksolomon969
January 16, 2024 at 8:43 am
Now that I am temporarily out of work, I have taken up cooking as an interest. I've been attempting the recipes of YouTube Chef Jean Pierre but he didn't have a video for mushroom soup, one of my favorites. (Although a few weeks back I attempted his French onion soup, to moderate success.) I have seen Ina Garten for years on the Food Network, and when her recipe popped up in my Google search for muschrrom soup, I had to try it. It was DELICIOUS!! I can't put my finger on what made it so tasty. Perhaps it was that all the ingredients were in harmony with one another. No one stood out, but all were noticeable. Therefore, my initial gripe of "why am I taking so much time and effort to make stock when I can just buy one already made?", gave way to the realization that Ina's stock was pure, and clean, and fresh, and without ingredients whose names I cannot pronounce. It makes all the difference. Mushroom soup fans, REJOICE! We have Nirvana in our bowls.