Food
Alex Guarnaschelli’s Cast Iron Skillet Potato Cake | Food Network
Cook along with Alex as she makes a Skillet Potato Cake with thinly sliced potatoes and thyme!
#AlexGuarnaschelli #FoodNetwork #PotatoCake
Get the recipe ▶ https://foodtv.com/3MMSC9W
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Cast Iron Skillet Potato Cake
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to 6 servings or 1 (9-inch) cake
Ingredients
1 to 1 1/2 sticks unsalted butter
6 large Idaho baker potatoes, washed and peeled
Kosher salt
2 teaspoons dried thyme
Directions
The thing about trying to cook meals on a budget, they often end up making me feel like I didn’t make anything special. Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.
In a small saucepan, melt the butter and bring it to a gentle simmer. Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids; these are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices. Transfer them to a bowl and cover them with 3/4 of the melted butter. Season with a little salt and the dried thyme and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
Preheat the oven to 400 degrees F.
Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care. Layer the potatoes, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another level layer of potatoes. Sprinkle a touch of salt and make 3 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes. Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes. Remove the skillet and carefully pour off any excess butter or liquid into a bowl. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter over in one deft motion. Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side. Pour the butter back in and cook in the oven for an additional 5 to 8 minutes. Remove from the oven. Pour off any liquid. Season with salt. Cut into wedges like a pie. Serve immediately in the skillet. Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates.
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Alex Guarnaschelli’s Cast Iron Skillet Potato Cake | Food Network
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Food
Ina Garten’s Coquilles Saint Jacques (French Scallops Gratin) | Barefoot Contessa | Food Network
Ina Garten is focusing on easy French food that you can make at home. First, her Easy Coquilles Saint Jacques is a typical French bistro take on scallops.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/4q8JHBA
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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!
Easy Coquilles Saint Jacques
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 1 hr 10 min
Active: 50 min
Yield: 6 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed
Directions
Special equipment: six (1 1/2-cup) gratin dishes
Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.
Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s EASY Coquilles Saint Jacques | Barefoot Contessa | Food Network
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Guy Fieri digs into Omaha’s biggest comfort food favorites. From crispy chicken sandwiches and deep-fried tacos to spicy honey pizza and cheesy pasta, these Omaha spots are bringing big flavors to every bite.
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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!
0:00 – Intro
0:07 – Whole Bird Chicken Sandwich
3:14 – Cheese Wheel Pasta
6:05 – The OG Chicken Sandwich
8:27 – HoneyPeno Pizza
11:50 – The Jeffrey Sandwich
14:40 – Pig Ear Sandwich
16:38 – Deep Fried Tacos
19:29 – End Card
Visit the Spots:
Kitchen Table – https://www.kitchentableomaha.com
WD Cravings – https://wdcravings.com
Dirty Birds – https://dirtybirds69.com
Izzy’s Pizza Bus – https://www.izzysomaha.com
Block 16 – https://block16omaha.com
Big Mama’s Kitchen – https://bigmamaskitchen.com
California Tacos & More – https://www.foodnetwork.com/restaurants/ne/omaha/california-tacos-restaurant
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Top #DDD Videos in Omaha, Nebraska with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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Relive the closest calls and riskiest moves from season one of Chopped: Castaways!
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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.
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Closest Calls & Riskiest Moves 🌴🔪 Must-See Moments from Season One | Chopped | Food Network
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Host the perfect garden party with Ina Garten’s favorite recipes for the occasion, from fresh salads and a bright tomato tart to elegant desserts and effortless summer dishes perfect for any outdoor gathering.
#InaGarten #BarefootContessa #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Title Card
0:05 – Lemon Fusilli with Arugula
4:58 – Ultimate Cheese Platter
10:23 – Cape Cod Chopped Salad
14:01 – Chocolate Pecan Scones
16:50 – Tomatoes and Burrata
19:08 – Fresh Corn Salad
22:03 – Greek Salad
Get the Recipes:
Lemon Fusilli with Arugula – https://foodtv.com/2GjDq33
Ultimate Cheese Platter – https://foodtv.com/3IpiyX1
Cape Cod Chopped Salad – https://foodtv.com/3z7Zd5S
Chocolate Pecan Scones – https://foodtv.com/2HOOOpG
Tomatoes and Burrata – https://foodtv.com/3oDlKCn
Fresh Corn Salad – https://foodtv.com/2JiND2u
Greek Salad – https://foodtv.com/3mRURZT
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 MUST TRY Garden Party Recipes Barefoot Contessa | Food Network
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How to Cook Like an Italian: Part 11 🇮🇹
Scottadito literally means “burnt fingers” in Italian, but these grilled lamb chops are so worth the pain 👌🔥 Scottadito are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name.
Gabe pairs these meaty chops with his Herbed Cast-Iron Potatoes, which are quickly seared on the stovetop for a golden crust, then finished in the oven for crisp-tender perfection.
Get the recipes:
▶ Lamb Chops Scottadito: https://foodtv.com/45X5Klu
▶ Herbed Cast-Iron Potatoes: https://foodtv.com/461tNja
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:35 – Combine Ingredients for Marinade
03:12 – Slice the Lamb Chops
03:50 – Marinade the Lamb Chops
04:48 – Preheat the Pan
05:02 – Grill the Lamb
06:45 – Remove Lamb and Let It Rest
06:58 – Grill Lemon to Squeeze on Lamb Chops
07:34 – Taste
08:01 – Warm Cast Iron
08:11 – Chop Up Potatoes
08:35 – Smash Garlic
08:39 – Mix Potatoes with Garlic, Herbs, Seasoning & Oil
09:25 – Add Potatoes to Cast Iron
09:40 – Place Cast Iron in Oven
10:00 – Remove from Oven and Serve
10:12 – Plate the Lamb Chops & Potatoes
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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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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #LambChops
How to Cook Grilled Lamb Chops Like an Italian with Gabe Bertaccini 🇮🇹
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