Food
Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting | Alex’s Day Off | Food Network
Alex’s sweet Lemon Cake is finished off with a rich, decadent chocolate frosting!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Lemon Cake with Chocolate Gloppy Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 40 min
Prep: 25 min
Inactive: 30 min
Cook: 45 min
Yield: makes 1 (9-inch) cake
Ingredients
Cake:
1 stick butter plus 1 tablespoon for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, whole milk yogurt
3 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
Chocolate Frosting:
1/2 cup water
1/4 cup granulated sugar
Juice of 1/2 lemon and a few grates of zest
2 to 3 grates whole nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups heavy cream
9 ounces semisweet chocolate chips
1 cup confectioners’ sugar
1 stick unsalted butter, cut into pieces
1 teaspoon almond extract
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.
In the bowl of the food processor, combine the confectioners’ sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.
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#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #LemonCake #ChocolateGloppyFrosting
Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting | Alex’s Day Off | Food Network
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Cook along with Jet and Ali Tila as they whip up white chicken chili with a classic wedge salad and mezcal margaritas for date night!
Get the recipe for White Chicken Chili ▶ https://foodtv.com/3RFBi5Q
Get the recipe for Mango Mez-Garitas ▶https://foodtv.com/3rvcgM4
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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!
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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#JetTila #AliTila #InTheKitchenWithJetTila #FoodNetwork #WhiteChickenChili #MangoMezGarita
Ali and Jet Tila’s White Chicken Chili for Two | In the Kitchen with Jet Tila | 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.
#FoodNetwork #GuyFieri #Omaha
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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