Sugar blown in the shape of a pumpkin….😲😲

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Field trip! Our social media team is on the hunt for the most-exciting culinary creations and processes they can find at restaurants, bakeries and production facilities around the world.

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Sugar-Blown Pumpkins | The Best Restaurants in America | Food Network


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Valerie UPS the flavor in this Southern classic with a salty, tangy marinade for the chicken thighs!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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!

Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Intermediate
Total: 3 hr 20 min
Active: 1 hr 5 min
Yield: 4 sandwiches

Ingredients

4 boneless, skinless chicken thighs
2 cups dill pickle juice
3/4 cup prepared tempura mix
1/2 cup tapioca flour
Kosher salt and freshly ground black pepper
1 1/4 cups club soda
Vegetable oil for frying
4 brioche buns, sliced in half
1/2 cup mayonnaise
Pickle Slaw (see recipe below)

Pickle Slaw:
5 cups packed shredded green cabbage
1/4 cup pickle juice
1 tablespoon vegetable oil
Kosher salt
2 tablespoons whole grain mustard
1/2 cup chopped dill pickle
1/2 cup chopped sweet onion
1 tablespoon chopped fresh dill

Directions

Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.

After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.

Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.

When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.

Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.

To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.

Pickle Slaw:
Yield: About 4 cups
Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you’re ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

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Valerie Bertinelli’s Pickle-Brined Fried Chicken Sandwiches | Valerie’s Home Cooking | Food Network


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Chicken fried steak is a Drummond family favorite! Here, Ree has tweaked the recipe so the steaks are smaller medallions and served with her delicious biscuits.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Ree Drummond’s Chicken Fried Steak Medallions | The Pioneer Woman | Food Network


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Cook along with Scott as he demonstrates how to make fried Italian rice balls as a delicious, fun appetizer that’s destined to become a party staple!
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Sun-Dried Tomato, Guanciale and Robiola Arancini
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 2 hr 10 min (includes chilling time)
Active: 1 hr 10 min
Yield: About 24 to 26 arancini

Ingredients

Arancini:

1/4 cup olive oil
2 ounces guanciale, finely chopped
2 shallots, minced
2 cloves garlic, minced
Kosher salt
Pinch crushed red pepper flakes, optional
1 cup short- or medium-grain risotto rice (see Cook’s Note)
3 1/2 tablespoons unsalted butter
1/4 cup white wine
3 to 4 cups chicken stock, heated
1 tablespoon tomato paste or estratto di pomodori
2 tablespoons chopped sun-dried tomatoes (from one 8.5-ounce jar, drained)
1 tablespoon red wine vinegar
1/4 cup grated Parmesan
1 quart neutral oil, such as canola
5 ounces robiola due latti or la tur
1 cup all-purpose flour
4 large eggs, beaten
2 1/2 cups fine breadcrumbs

Yogurt:

1 cup full-fat plain Greek yogurt
1 teaspoon Aleppo pepper
Kosher salt

Gremolata:

1/2 cup parsley leaves, chiffonade
1/2 cup grated Parmesan
1 teaspoon finely grated lemon zest
1/4 cup olive oil
Kosher salt

Directions

Special equipment: a deep-fry thermometer

For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.

Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.

Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.

Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.

Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.

Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.

For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.

For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.

Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.  

Cook’s Note

I prefer to use medium-grain risotto rice, such as Vialone Nero, but short-grain risotto rice, such as arborio rice, also works well.

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Scott Conant’s Sun-Dried Tomato Guanciale Robiola Arancini | Food Network


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What’s better than angel food cake? Ina’s Black and White Angel Food Cake with chocolate chunks and a rich chocolate ganache topping!
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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!

Black and White Angel Food Cake
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 2 hr 15 min
Prep: 30 min
Inactive: 1 hr
Cook: 45 min
Yield: 8 servings

Ingredients

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate

For the glaze:
1/2 pound semisweet chocolate chips
3/4 cup plus 1 tablespoon heavy cream

Directions

Preheat the oven to 350 degrees F.

Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it’s all incorporated. Fold in the grated chocolate.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Black and White Angel Food Cake | Barefoot Contessa | Food Network


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