Food
How to Make Maneet Chauhan’s Samosas | Maneet’s Eats | Food Network
What’s *not* to love about the crispy exterior and savory inside of samosas?! Maneet shares all her tips for forming and frying potato and pea samosas at home!
#FoodNetwork #ManeetChauhan #ManeetsEats #Samosas
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Get the recipe ▶ https://foodtv.com/3y2gWL4
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through 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!
Samosas
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 1 hr 15 min
Active: 45 min
Yield: 12 samosas
Ingredients
Dough:
1 1/2 cups all-purpose flour
1 tablespoon rice flour
1 teaspoon ajwain seeds (carom seeds)
1/2 teaspoon kosher salt
1/4 cup ghee
1/3 cup cold water, or as needed
Potato Filling:
1 pound russet potatoes, boiled, cooled and peeled
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds, crushed
1-inch piece fresh ginger, grated
1 tablespoon chopped serrano chile
1 cup frozen green peas, thawed
1 teaspoon garam masala
1/2 teaspoon amchur
1/2 teaspoon asafetida
1 teaspoon dried fenugreek leaves
1/2 teaspoon roasted cumin powder
Kosher salt and pepper to taste
1/4 cup cilantro leaves, chopped
Vegetable or ghee for frying
Tamarind or mint chutney or Indian ketchup, for serving
Directions
Special equipment: deep-fry thermometer
For the dough: Place the all-purpose flour, rice flour, ajwain seeds and salt in a bowl and stir to combine. Add the ghee and use your fingertips to rub the ghee into the flour until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.) Mix in the water, mixing until you can form a pliable, soft ball of dough. Cover the dough in the bowl with plastic wrap and let rest for 30 minutes.
For the potato filling: Grate the boiled potatoes on the large holes of a box grater. Set aside.
Heat the oil in a large skillet over medium heat. Add the cumin seeds, fennel seeds and coriander seeds. Stir the spices until fragrant, about 30 seconds. Add the ginger, serrano chile and peas and continue to stir and cook another minute. Add the garam masala, amchur, asafetida, fenugreek and cumin and cook a further 30 seconds. Add the grated potato and gently stir to coat in the spices, about 1 minute. Season with salt and pepper. Cool the mixture, then fold in the cilantro.
To make the samosas, cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with a damp kitchen towel or paper towel so they don’t dry out.
One at a time, place a ball on a sheet of parchment paper. Press down to flatten, then cover with another sheet of parchment. (Do not flour the dough or paper as this will dry the pastry out; a tortilla press can also be used to form the discs.) Roll the dough into a disc. Cut in half, creating 2 semicircles.
Brush the straight side of one semicircle with water, then fold the straight edge over to form a cone. Fill with potato filling. Brush the open pastry edge with water, then press the edges together to seal. Place sealed-edge down on a work surface and press down to keep the cone shape. Repeat with the remaining dough, making 12 samosas.
Pour about 6 inches of oil into a medium pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
Working in small batches, fry the samosas, turning once or twice, until golden brown, 5 to 6 minutes. Remove from the oil with a slotted spoon and transfer to the prepared plate to drain.
Serve hot with tamarind or mint chutney or ketchup.
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How to Make Maneet Chauhan’s Samosas | Maneet’s Eats | 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.
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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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
Subscribe ► http://foodtv.com/YouTube
No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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!
Watch more from Food Network at https://foodtv.com/39EXAST
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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#ChoppedAfterHours #FoodNetwork #AmandaFreitag #ManeetChauhan #MarcMurphy
Cooking with Bass | Chopped After Hours | Food Network
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