Food
Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage | The Kitchen | Food Network
Alex celebrates the versatility of cabbage with a meatless dish that’s loaded with protein and curry flavor!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Stuffed Cabbage with Curry Coconut Milk and Chickpeas
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Kosher salt
1 large head savoy cabbage
3 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced
3 large cloves garlic, minced
2 teaspoons coriander seeds, lightly crushed
1 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
3 teaspoons curry powder
One 13-ounce can chickpeas, drained and rinsed
One 28-ounce can whole, peeled tomatoes, lightly crushed
2 tablespoons red wine vinegar
1 tablespoon finely grated ginger
1 cup cooked long-grain white rice
One 15.5-ounce can unsweetened coconut milk
10 to 12 sprigs fresh cilantro, chopped (stems and all)
Directions
In a medium pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater.
Meanwhile, place the cabbage on a flat surface and hold squarely with one hand. Cut (and discard) the core out of the bottom of the cabbage. Peel off about 16 leaves. Set aside. Cut the remaining inner part of the cabbage in half and thinly slice both halves. Set aside.
Add the cabbage leaves to the boiling water and cook until wilted, 2 to 3 minutes (they may take up to 5 minutes depending on how tough they are). Line a baking sheet with a kitchen towel and transfer the leaves to the baking sheet.
Heat a braiser or large skillet over medium heat. Add the olive oil, onions and garlic. Cook until the onions are tender, about 5 minutes. Stir in the coriander seeds, cumin, crushed red pepper flakes, if using, and 2 teaspoons of the curry powder. Cook so the spices bloom, about 2 minutes. Stir in the chickpeas, shredded cabbage, half of the tomatoes and 1 tablespoon vinegar. Season with salt. Bring the mixture to a boil, then reduce the heat and simmer until the cabbage is tender, 8 to 10 minutes. Stir in the ginger and rice. Taste for seasoning and add more salt if needed. Transfer to a bowl and let cool to room temperature, 20 to 30 minutes. (You should have about 4 cups.)
Preheat the oven to 350 degrees F.
In the same skillet, combine the coconut milk, the remaining tomatoes, remaining teaspoon curry powder, remaining tablespoon vinegar and a pinch of salt. Simmer over medium heat, 5 to 7 minutes.
Meanwhile, wrap the cabbage rolls. Slice off any thick pieces of stem from the bottom of each cabbage leaf. Place 2 cabbage leaves on a flat surface with the bottoms facing each other and overlapping so the two overlapping leaves form a circle. Place 1/2 cup filling in the center. Fold the sides over the stuffing and roll away from you, firmly, like a burrito. Place seam-side down in the coconut-tomato sauce in the pan. Repeat with the remaining cabbage leaves and filling, yielding 8 rolls total. Sprinkle with salt. Spoon the sauce over the top of the cabbage rolls.
Cover the pan and bake until tender when pierced with the tip of a knife, 25 to 30 minutes. Glaze again with sauce. Top with the cilantro.
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#AlexGuarnaschelli #TheKitchen #FoodNetwork #StuffedCabbage #Chickpeas #CurryCoconutMilk
Alex Guarnaschelli’s Curried Chickpea Stuffed Cabbage | The Kitchen | Food Network
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Food
Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri heads to Sammy’s Food Service & Deli in New Orleans, where they serve up seafood mirliton soup alongside a traditional Thanksgiving feast featuring turkey, cranberries and oyster dressing.
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 Sammy’s Food Services & Deli: https://sammysfood.com
Follow them: https://www.instagram.com/sammysfoodservice
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Guy Fieri Tries Thanksgiving Done the Big Easy Way 🔥 Diners, Drive-Ins and Dives | Food Network
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Every step of Mika Leon’s recipe is worth it! Just look at that slice 😍
Mika’s brand-new cookbook, Cuban Soul, is available to order today 🎉
Get the recipe 👇
Arroz Imperial (Imperial Rice)
Recipe courtesy of Mika Leon
Level: Intermediate
Total: 3 hr 15 min
Active: 1 hr 15 min
Yield: 8 servings
Ingredients
Chicken Sofrito:
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup Achiote Oil, recipe follows
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 garlic cloves, finely minced
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Sazón Completa, recipe follows, or store-bought sazón
1/2 cup dry white cooking wine
1 1/4 cups tomato sauce
3/4 cup chicken stock, store-bought or homemade
Rice:
1/4 cup Achiote Oil, recipe follows
4 cups long-grain white rice, rinsed and drained
3 teaspoons fine kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground annatto
1 teaspoon ground turmeric
5 cups reserved chicken cooking liquid
For Assembly:
Nonstick cooking spray
1 cup mayonnaise
4 cups shredded mozzarella cheese
1 pound sweet deli ham, diced
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Ree Drummond makes a classic apple pie with a spiced crust, Granny Smith apples and an oat-pecan crumble topped with caramel sauce for a cozy holiday dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #ApplePie #Caramel #Recipe
Get the recipe ▶https://foodtv.com/2TJLiiW
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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!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat the oven to 375 degrees F.
Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
Remove the pie from the oven and pour 1/2 jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don’t if you can’t wait!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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Ree Drummond’s Caramel Apple Pie 🍏🥧 The Pioneer Woman | Food Network
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
🔪🔪: Entrée round: The competition heats up when they must combine halibut, aquavit, Chinese spinach and Mexican chorizo.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
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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 restaurant 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.
► WEBSITE: https://www.foodnetwork.com
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Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. 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!
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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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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