Food
Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
Ina uses panko breadcrumbs two ways in her luxurious Fish and Lobster Cakes!
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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.
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Fish & Lobster Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: makes 14 cakes; serves 6 to 8
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann’s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
Rémoulade Sauce (recipe follows)
Rémoulade Sauce:
1 1/2 cups good mayonnaise, such as Hellmann’s
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 200 degrees.
Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.
Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the sauté pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rémoulade Sauce.
Rémoulade Sauce:
Yield: 1 1/2 cups sauce
Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.
Cook’s Note
Ina halved this recipe for taping.
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Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋
Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.
Get the recipe: https://foodtv.com/47E4hl3
What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals
0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve
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How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen
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There’s nothing comfier than a big bowl of baked potato soup.
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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!
Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy
Ingredients
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network
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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
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!
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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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This is the only mac and cheese recipe you’ll need from here on out!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.
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!
Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network
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Food
Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
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@user-zq2tj5zp1u
January 31, 2024 at 12:04 pm
You are sooo right it's
Absolutely delicious love it ❤👍👍
@amichaels1871
January 31, 2024 at 12:04 pm
Thanks Ina, you always make me feel calm & like everything is easy
& is going to be OK. 💙🌎
@LakePenelope
January 31, 2024 at 12:04 pm
Love watching Ina Garten prepare recipes, but, lately she is talking so….so….very fast! Why? Love it better when she is herself!
@ltgray2780
January 31, 2024 at 12:04 pm
When frying, those aren't panko oob. Looks ground up to me. Just sayin'.
@travisnorthcarolina2509
January 31, 2024 at 12:04 pm
I'm poor
@jaleesatrevelyan1510
January 31, 2024 at 12:04 pm
She is amazing. I don't think she's ever made a bad looking dish.
@josephlenehan4461
January 31, 2024 at 12:04 pm
Jos and Toady 😀 are the
@getstarlinginfo
January 31, 2024 at 12:04 pm
love this Ina! <3
@debrapalmer5270
January 31, 2024 at 12:04 pm
I just made these. Delious!
@stevelogan5475
January 31, 2024 at 12:04 pm
This is a decent recipe, for us Irish in my area this is very good with preserved salt cod( not lye soaked lutefisk which is an acquired taste)
@SteveChapman1204
January 31, 2024 at 12:04 pm
In Baltimore, we call them "Coddies" sans lobster. These look great.
@peggiegreen4420
January 31, 2024 at 12:04 pm
Who can afford Lobster to put in with this?! Even if I could afford Lobster, I wouldn't waste it by putting it in a fish cake! Lol! Cod, and other fish are expensive enough, and I can barely afford them!! 😅❤️
@whatweather
January 31, 2024 at 12:04 pm
Yuckie. Why would you mix a mere quarter pound of an ingredient like lobster with any other seafood, much less a cheap filet like cod? There’s so much other caca in there anyway, the lobster is a waste. Sorry, but idk what Ina has been doing recently.
@diveanddine
January 31, 2024 at 12:04 pm
Yum!
@dd1969
January 31, 2024 at 12:04 pm
I will have to do this without lobster!
@pakistanifoodslover
January 31, 2024 at 12:04 pm
Wow
@tingtuygameplay
January 31, 2024 at 12:04 pm
Looks so good, another awesome recipe video from you.
Thank you so much for sharing this. Stay amazing and connected, See you around.👍💕😊
@carolbenson6524
January 31, 2024 at 12:04 pm
Looks soooooo good! I could eat 4 right now!
@jennglow4647
January 31, 2024 at 12:04 pm
😋
@neriashleycabajar1985
January 31, 2024 at 12:04 pm
These are really good! Except my sister-in-law doesn't eat lobster!
@cut--
January 31, 2024 at 12:04 pm
Maine approves !
@JusticeAndrew
January 31, 2024 at 12:04 pm
Omg this looks delicious!
@delirious15
January 31, 2024 at 12:04 pm
why did she use the french word for pickle? I'm a quebecer and i don't even use "cornichon" when talking in french about pickles…
@CatherineC.2123
January 31, 2024 at 12:04 pm
I cannot believe she didn't remove the "vein."
@tobehonest7541
January 31, 2024 at 12:04 pm
i use BAD mayonnaise !
🙃😂
@rod426
January 31, 2024 at 12:04 pm
Yummy!
@tobehonest7541
January 31, 2024 at 12:04 pm
Big Boy Jeffery LOVES Ina's fish and cake !
@Benyikoko
January 31, 2024 at 12:04 pm
Yummy
@AndyGarcia08
January 31, 2024 at 12:04 pm
I’ve always wondered why they can’t show name brands even though it’s food network. I know about having to get permission from the brand to use the name and the consequences if they don’t have permission, but I’ve always wondered why even in food network, although it’s a FOOD channel, it’s not allowed.
@shanamedley6977
January 31, 2024 at 12:04 pm
Y'all are so late my whole family knows about cooking this. 🤣🤣🤣🤣🤣
@paulkelley7445
January 31, 2024 at 12:04 pm
Sc
@AutoYoung
January 31, 2024 at 12:04 pm
I've always wondered what's the difference between "cakes" and croquettes if there is any…