Food
Ree Drummond’s Double Chocolate Pie | The Pioneer Woman | Food Network
This is Ree’s go-to showstopping dessert for any dinner party or holiday gathering! This delicious pie is always a winner with a rich chocolate filling and torched meringue topping.
#ReeDrummond #ThePioneerWoman #FoodNetwork #ChocolatePie
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Get the recipe ▶ https://foodtv.com/3NrIG4Z
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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!
Double Chocolate Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 5 hr 15 min (includes cooling and chilling time)
Active: 55 min
Yield: 8 slices
Ingredients
Crust:
9 whole chocolate graham crackers
4 tablespoons salted butter, melted
3 tablespoons sugar
Filling:
1/4 cup cornstarch
1 1/2 cups sugar
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
Meringue:
1/3 cup sugar
1/4 cup light corn syrup
2 pinches kosher salt
2 large egg whites
1/8 teaspoon cream of tartar
Directions
Special equipment: a brulee torch
Preheat the oven to 350 degrees F.
For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it’s filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer’s instructions for use.
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Ree Drummond’s Double Chocolate Pie | The Pioneer Woman | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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
The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
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
#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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