Food
Alex Guarnaschelli’s Make-Ahead Gravy for Thanksgiving | The Kitchen | Food Network
Alex Guarnaschelli gets prepped for the holidays by making her gravy base in advance and adding the turkey pan drippings just before serving.
#AlexGuarnaschelli #FoodNetwork #Gravy #Thanksgiving
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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!
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Make-Ahead Gravy
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 3 hr 30 min
Active: 30 min
Yield: 3 to 4 cups
Ingredients
2 medium yellow onions, cut into 6 wedges each
2 medium carrots, cut into 1-inch rounds
1 large head garlic, end removed, turned on its side and split through the middle to expose each clove
2 stalks celery, cut into 1-inch pieces
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 turkey wings (about 8 to 10 ounces each) or 2 turkey legs (about 11 to 13 ounces each)
1/2 cup dry sherry
2 tablespoons Dijon mustard
2 bay leaves, optional
4 to 5 cups chicken stock
1 tablespoon red wine vinegar
Directions
Preheat the oven to 375 degrees F.
Get ready: In the bottom of a roasting pan, arrange the onions, carrots, garlic and celery. Give them a drizzle of oil and season with salt and pepper. Place a rack on top of the vegetables in the roasting pan and brush it with oil to help prevent the wings/legs from sticking. Arrange the turkey wings or legs on the rack above the vegetables and season generously with salt and pepper. Place the pan in the center of the oven to cook.
Cook: Roast the turkey parts until the juices run clear (meaning free of any traces of blood) or until a meat thermometer inserted in the thickest part of the wings/legs registers 160 to 165 degrees F, 2 to 2 1/2 hours. Remove from the oven and place the pan directly on 2 burners of the stove.
Build the gravy: Remove the rack from the pan and move the wings to the roasting pan. Move the garlic halves to a plate. Add the sherry to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains, then whisk in the mustard. Add the bay leaves, if using, and 4 cups of the stock. Simmer gently over medium-low heat until the liquid reduces by about half, 20 to 25 minutes. Add the vinegar. Remove the turkey wings or legs and pick the meat off the bones and reserve. Discard the bay leaves, if used.
Finish: Transfer about half of the liquid to a blender. Hold the garlic halves like lemon halves over the blender and “squeeze” the flesh from the peels, allowing the garlic “meat” to fall into the blender. Blend on low speed until smooth. Add the cooked onions, celery and carrots and blend again until smooth. Transfer to a medium pot. If too thick, simmer with some additional stock. Taste for seasoning. Add the picked turkey meat to the gravy to give it texture and added meaty flavor. Let it cool to room temp, then transfer to a resealable container and store in the refrigerator for up to 1 week.
To reheat, add the gravy to a medium pot or roasting pan a turkey was cooked in and place over medium heat. Whisk and thin to desired consistency with stock and or pan drippings from a roasted turkey. Bring to a simmer, taste and adjust seasoning if needed.
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Alex Guarnaschelli’s Make-Ahead Gravy for Thanksgiving | The Kitchen | Food Network
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Guy Fieri stops by Bette’s Oceanview Diner in Berkeley, California, where this beloved neighborhood breakfast spot serves up fresh, classic diner comfort food.#FoodNetwork #GuyFieri #California
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bette’s Oceanview Diner: https://www.oceanviewonfourth.com/
Follow them: https://www.yelp.com/biz/oceanview-diner-berkeley-5
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Guy Fieri Eats at a Legendary Berkeley Diner 🔥🍴 Diners, Drive-Ins and Dives | Food Network
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Who will be brave enough to use the Chopped ice cream machine? 👀 Four chefs battle it out in the Chopped kitchen with ice cream-themed baskets! From banana splits and chocolate shell coating to ice cream sandwiches and other treats, the chefs race to turn frozen desserts into standout dishes and avoid the chopping block.
#FoodNetwork #Chopped
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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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The COOLEST Ice Cream Challenges 🍨🍦 Chopped | Food Network
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Guy Fieri vists Nico’s Pier 38 in Hawaii, which is serving up Hawaiian classics like opah with a French-inspired twist. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Nico’s Pier 38: https://nicospier38.com
Follow them: https://www.facebook.com/nicospier38
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 Freshest Fish in Hawaii 🔥🐟 Diners, Drive-Ins and Dives | Food Network
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Dessert is good, but for Ina Garten, tipsy desserts are even better. Bourbon is the secret to her decadent Bourbon Honey Cake. A refreshing Campari and Orange Granita takes dessert to a new level.
#InaGarten #BarefootContessa #FoodNetwork #BourbonHoneyCake #Bourbon
Get the recipe ▶ https://foodtv.com/4hrMcwy
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Ina Garten returns to cooking basics. America’s hostess with the mostess is sharing the techniques and professional strategies behind her fabulous parties along with incredibly elegant and easy recipes. She’s throwing open the doors of her Hamptons home for delicious food, dazzling ideas and good fun.
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!
Bourbon Honey Cake
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 2 hr (includes cooling time)
Active: 30 min
Yield: 12 to 16 servings
Ingredients
1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker’s Mark
1/2 cup blanched sliced almonds
Directions
Special equipment: For taping, Ina served the cake with a dollop of whipped cream.
Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid!
Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Boozy Bourbon Honey Cake 🍯 | Barefoot Contessa | Food Network
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Ree Drummond’s buffalo chicken salad has crispy chicken tossed in hot sauce with cool blue cheese dressing and crunchy greens for the ultimate easy lunch or dinner.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BuffaloChickenSalad
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3QzEz9P
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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!
Buffalo Chicken Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 25 min
Ingredients
1 boneless skinless chicken breast
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
1/2 cup cayenne hot pepper sauce
4 cups salad greens, such as romaine or mixed greens
Fast Blue Cheese Dressing, recipe follows
Blue cheese crumbles, for topping
Celery hearts with leaves intact, for serving
Fast Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper
Directions
Carefully slice the chicken breast in half from top to bottom to create two thinner, similarly sized pieces.
Heat butter and olive oil in a small skillet over medium-high heat. Season chicken with salt and pepper, then pan-fry on both sides until cooked through and golden brown. Remove chicken from the skillet and pour off any excess fat or oil, leaving the pan uncleaned.
Return chicken to the skillet and pour hot sauce over the top. Turn chicken to coat both sides and let it sit in the sauce while preparing the salad.
Toss salad greens with enough Fast Blue Cheese Dressing to lightly coat. Divide salad between two bowls and sprinkle with blue cheese crumbles.
Slice chicken into thin pieces and arrange over the salads. Dip slices back into the sauce if needed for extra flavor. Top with additional blue cheese crumbles and serve with celery hearts.
For the Fast Blue Cheese Dressing, combine mayonnaise, milk, sour cream and Worcestershire sauce in a bowl. Stir in blue cheese crumbles and season with salt and pepper.
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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Ree Drummond’s 5-Star Buffalo Chicken Salad 🔥🥗 The Pioneer Woman | Food Network
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