Food
Ina Garten + Chef Daniel Boulud Make Spicy Merguez with Spinach & White Beans | Barefoot Contessa
Ina joins Chef Daniel Boulud in the kitchen of Restaurant Daniel to make a delicious French meal: spicy merguez sausage with spinach and white beans!
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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!
Spicy Merguez with Spinach and White Beans
Recipe courtesy of Melissa Clark and Daniel Boulud
Total: 9 hr 30 min
Prep: 20 min
Inactive: 8 hr
Cook: 1 hr 10 min
Yield: 4 to 6 servings
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 pounds spinach, stems removed, washed and dried
2 medium onions peeled and cut into small cubes
6 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon harissa or 1/4 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon Four-Spice Power (recipe follows)
1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained
2 pounds merguez sausage: 1 long link or individual links
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Coarse sea salt or kosher salt
Four-Spice Powder:
2 teaspoons whole cloves
1 heaping tablespoon black peppercorns
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger
Directions
Center a rack in the oven and preheat the oven to 300 degrees F.
Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
Four-Spice Powder:
In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.
Cook’s Note
For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2006, Braise, by Daniel Boulud and Melissa Clark, HarperCollins Publishers, All Rights Reserved
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Ina Garten + Chef Daniel Boulud Make Spicy Merguez with Spinach & White Beans | Barefoot Contessa
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It’s always chaotic in the #Chopped kitchen, but some disasters are bigger than others! From a kitchen fire to a missing truffle and meat on the floor, these blunders left chefs scrambling and judges stunned 😱
#FoodNetwork #Competition
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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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Craziest, Cringiest Culinary Disasters in #Chopped History 🫣🔪🔥 Food Network
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Host Terry Crews welcomes 100 of the best home cooks in America to the most unpredictable cooking competition. In this round, over 50 cooks compete in five different challenges to impress judges Alex Guarnaschelli and @NickDiGiovanni. The challenges include best noodle dish, a rotisserie chicken battle, an egg challenge, a blind taste test, and best party bite. Twenty-six cooks will be sent home, and the remaining amateur chefs will continue on to compete for a life-changing amount of money!
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Watch #100Cooks, Sundays at 9|8c!
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Host Terry Crews welcomes 100 of America’s elite home cooks to the arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network, as much as $250,000.
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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100 COOKS FULL EPISODE 🚨 Series Premiere | Food Network
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When hunger calls, Guy answers 📞 Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo and big eating energy. Pull up a chair, you’re in the club now 👊
WHO TO EXPECT:
▶ @Jesser 🏀 June 11
▶ @BadFriends (Bobby Lee and Andrew Santino) 👬 July 9
▶ @TonyHawk 🛹 August 13
▶ @bertkreischer❗September 10
🗓️ First episode drops Thursday, June 11 at 7pm EST on Food Network’s channel.
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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!
INTRODUCING: Guy’s Feast Club with Guy Fieri 🔥 Premiering Thursday June 11
Music credit: Suman Chatterjee
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Maneet Chauhan joins the pod to talk about one of Food Network’s most ambitious competitions yet: Chopped Castaways. Maneet shares what it was like judging a group of chefs dropped onto a remote island. She reveals why the experience felt unlike anything she’s ever done on television and why some of the food served on the island ranks among the best she’s ever tasted on Chopped.
Maneet also reflects on her latest season of BBQ Brawl, including welcoming Brooke Williamson into the captain’s chair, the emotional responsibility that comes with mentoring a team, and why helping chefs recognize their own potential is her favorite part of the job. Plus, she shares stories from her life in Nashville, her philosophy on following culinary instincts, her quest to saber 50 bottles of champagne before turning 50 and her ultimate Nashville food day.
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Maneet Chauhan on Chopped Castaways, BBQ Brawl and Giving Life 500 Percent
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Food Network’s Scott Conant and Chef Laura Vitale bring chefs Nicolas Bour and R.J. Moody head-to-head in Bobby Flay’s kitchen. The key ingredient is tri tip. R.J. serves a savory tri tip taco with roasted corn salsa, while Nicolas answers with grilled tri tip and garlic chimichurri sauce. Only one chef will rise to claim the top spot in this intense culinary showdown. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!
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 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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Beat Bobby Flay: Tri Tip Throwdown 🥩 | Full Episode Recap | S13 E10 | Food Network
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