Food
Alex Guarnaschelli’s Sweet Potato and Turkey Shepherd’s Pie | The Kitchen | Food Network
Alex puts a hearty autumn twist on Shepherd’s Pie by using sweet potatoes and turkey!
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Sweet Potato and Turkey Shepherd’s Pie
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 2 hr 45 min (includes cooling time)
Active: 1 hr
Yield: 8 to 10 servings
Ingredients
Sweet Potatoes:
3 pounds medium sweet potatoes
1 stick (4 ounces) unsalted butter
2 tablespoons dark brown sugar
1 tablespoon blackstrap molasses
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cinnamon
3/4 cup whole milk, heated
A few light grates orange zest
Kosher salt and freshly ground black pepper
Meat:
2 tablespoons extra-virgin olive oil
1 pound ground dark meat turkey
Kosher salt and freshly ground black pepper
1 large red onion, diced small
1 large carrot, diced small
2 stalks celery, peeled and diced small
1 cup frozen peas, defrosted
1 cup beef broth
1 tablespoon red wine vinegar
Directions
Preheat the oven to 450 degrees F.
Bake the sweet potatoes: Place the sweet potatoes in a single layer on a baking sheet. Put the baking sheet in the center of the oven and bake until the potatoes completely yield when pierced with the tip of a knife, 1 to 1 1/2 hours.
For the meat: In a medium skillet, heat the oil over medium-high heat until smoking lightly. Add the ground turkey in small pieces and cook until browned and cooked through, 4 to 5 minutes. Season generously with salt and pepper. Transfer the meat with a slotted spoon to a large bowl. Add the onions, carrot and celery to the skillet, then season with salt and pepper, and cook until the vegetables are translucent and tender, 5 to 7 minutes. Pour off any excess grease. Transfer the vegetables to the bowl with the meat. Stir in the peas, broth and vinegar. Taste for seasoning.
Make the brown butter for the sweet potatoes: In a medium saucepan, melt the butter completely over medium heat. Wait until it starts to simmer and turn golden brown, 3 to 5 minutes. Remove from the heat. Dip a pastry brush in the butter and grease the bottom and sides of a 2-quart oval or rectangular baking dish; set aside. Remove the butter from the heat and stir in the brown sugar, molasses, ginger and cinnamon. Set aside and keep warm.
Make the purée: Let the roasted potatoes cool until still hot but cool enough to handle. Place them on a flat surface and cut them in half. Use a large spoon to scoop out the flesh. Discard the skins and put the flesh in a food processor. Pulse until the flesh starts to break down, then add the brown butter mixture, milk, orange zest and salt and pepper to taste. Alternatively, run the potatoes through a food mill into a large bowl, then add the brown butter, milk, orange zest and salt and pepper to taste. Mix well.
Lower the oven to 375 degrees F.
Spoon all of the meat mixture into an even layer in the baking dish. Dollop the mashed sweet potatoes over the meat, then spread the potatoes into a layer.
Place the dish on a baking sheet in the center of the oven and bake until the center is hot when poked with the tip of a knife and the top is browned, 30 to 35 minutes.
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#AlexGuarnaschelli #TheKitchen #FoodNetwork #SweetPotatoAndTurkeyShepherdsPie
Alex Guarnaschelli’s Sweet Potato and Turkey Shepherd’s Pie | The Kitchen | Food Network
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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
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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Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E07 | Food Network
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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food 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 Tune Inn Restaurant & Bar: https://tuneinndc.com
Follow them: https://www.instagram.com/tuneinndc
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 Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
#MichaelSymon #SymonsDinners #FoodNetwork #MacAndCheese
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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!
Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional
Directions
Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)
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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network
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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
#FoodNetwork #FullEpisode #TheGreatFoodTruckRace #FoodTruck
Watch #TheGreatFoodTruckRace, Sundays at 9|8c!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.
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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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network
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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
#InaGarten #BarefootContessa #FoodNetwork #AppleCake
Get the recipe ▶ https://foodtv.com/2Z63Ahn
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network
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