Food
Eggplant Matzo Lasagna is the perfect Passover dupe 🤤
Get Maya Ferrante’s recipe👇
Eggplant Matzo Lasagna
Recipe courtesy of Maya Ferrante for Food Network Kitchen
Level: Intermediate
Total: 3 hr 15 min
Active: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
Tomato Sauce:
4 tablespoons extra-virgin olive oil
2 small onions, finely chopped
Kosher salt
4 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
3/4 cup dry red wine
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
Freshly ground black pepper
2 tablespoons chopped fresh basil
Eggplant:
2 medium eggplants (about 2 1/2 pounds total), sliced into 1/2-inch rounds
Kosher salt
1 1/4 cups matzo meal
1 tablespoon dried thyme
1 tablespoon dried oregano
Freshly ground black pepper
2 large eggs
Canola oil, or other neutral oil such as sunflower or grapeseed, for frying
Ricotta Filling:
2 1/2 cups whole milk ricotta
3/4 cup grated Parmesan
1 large egg
1/3 cup chopped fresh basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Nonstick spray
One 11-ounce box matzo (preferably egg or lightly salted)
1 1/2 pounds whole-milk mozzarella, shredded (about 5 cups)
3 tablespoons grated Parmesan
Directions
Special equipment: a 9-by-13-inch dish baking dish, at least 2 1/2 inches deep; an immersion blender
For the tomato sauce: Heat the oil in a large pot over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, until the onions are translucent and very soft, about 10 minutes. Add the garlic, oregano and red pepper and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color, about 4 minutes. Add the wine and cook, scraping the bottom of the pot, until the liquid mostly evaporates, about 3 minutes. Add the crushed and diced tomatoes, 2 teaspoons salt and several grinds of black pepper. Rinse out each tomato can with 1/2 cup of water and add it to the sauce. Bring to a boil, reduce the heat and simmer until reduced by about one-fourth and thickened, about 1 hour.
Blend the sauce with an immersion blender until smooth. Adjust the seasoning with salt and pepper and stir in the basil. Set aside (see Cook’s Note).
For the eggplant: Arrange the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon salt. Set aside to draw moisture out from the eggplant, flipping them over halfway through, about 30 minutes.
Combine the matzo meal, thyme, oregano, 1 teaspoon salt and several grinds of black pepper in a shallow bowl. Whisk the eggs, 1/2 teaspoon salt and several grinds of black pepper together in another shallow bowl.
Blot the eggplant slices dry with paper towels. One slice at a time, dip the eggplant into the egg mixture, allowing excess to drip back into the bowl, then dredge it in the matzo mixture, pressing gently to coat. Place coated slices back on the rack and repeat with the remaining eggplant.
Pour a 1/4 inch of oil into a large skillet and heat over medium-high heat until very hot and shimmering and a slice of eggplant immediately sizzles as when it touches the oil. In batches, fry the slices until golden brown on both sides, about 4 minutes per side. Place cooked eggplant back on the rack to drain and season lightly with salt while hot. Repeat until all the eggplant is fried.
For the ricotta filling: In a medium bowl, stir the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt and several grinds of black pepper together. Refrigerate until ready to assemble the lasagna.
To assemble the lasagna: Preheat the oven to 400 degrees F. Spray all sides of a 9-by-13-inch baking pan or casserole dish at least 2 1/2 inches deep with nonstick spray. Set aside 3/4 cup of the tomato sauce, 3/4 cup of the ricotta filling and 1 1/2 cups mozzarella.
Spread 1 cup tomato sauce evenly over the bottom of the dish. Top the sauce with full sheets of matzo, then break others to fit as needed. Spread 3/4 cup ricotta filling evenly over the matzo with a small offset spatula. Layer one-third of the eggplant over the ricotta, top with one-third of the mozzarella and top with one-third of the remaining sauce. Repeat the layers of matzo, ricotta, eggplant, mozzarella and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, the reserved 3/4 cup sauce and sprinkle with the 1 1/2 cups reserved mozzarella and 3 tablespoons Parmesan.
Spray a piece of foil large enough to fit over the baking dish with nonstick spray and cover the baking dish tightly. Place on a baking sheet and bake until the matzo is soft and the sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the mozzarella is lightly browned in spots, 15 to 20 minutes longer. Allow to rest for 10 minutes before serving.
Cook’s Note
The tomato sauce can be made up to 2 days ahead, cooled and refrigerated.
Copyright 2020 Television Food Network, G.P. All rights reserved.
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Ree Drummond’s Chicken Taco Salad combines tender chicken with fresh lettuce, grilled corn, creamy avocado and a flavorful ranch-salsa dressing. It’s the perfect easy meal for lunch or dinner.
#ReeDrummond #FoodNetwork #TacoSalad
Watch #ThePioneerWoman Saturdays at 10a|9c.
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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!
Chicken Taco Salad
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Chicken:
2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
Dressing:
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you’d like)
3 tablespoons finely minced fresh cilantro
Salad:
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad
Directions
For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you’d like. Serve the salad in individual bowls.
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Ree’s Chicken Taco Salad | The Pioneer Woman | Food Network
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Jarad Gallagher and Joshua Bedford face off in a high-stakes culinary showdown judged by celebrity chef Josh Capon and sportscaster Jaymee Sire. In the first round, both chefs must showcase steamer clams. Jarad serves white wine and garlic steamer clams with brioche, while Joshua counters with Southern sweet tea clams with shishito peppers and sourdough bread. Only one will advance for the chance to take on Bobby Flay and prove they have what it takes to out-cook the master. #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.
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Beat Bobby Flay: Kitchen Clam-ity 🦪 | Full Episode Recap | S12 E14 | Food Network
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Molly makes a bright and tangy lemon-mustard dressing for this easy, crunchy romaine salad with breadcrumbs!
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Romaine Salad with Breadcrumbs and Simple Dressing
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 20 min
Active: 20 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1 cup shaved Parmesan
Directions
Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It’s important to stir the whole time to make sure that they do not burn–which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.
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Molly Yeh’s Romaine Salad with Breadcrumbs | Girl Meets Farm | Food Network
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Calling all ’90s kids! Blast into the past to see how your favorite childhood snacks were made, from sour gummy worms, to Yoo-hoo, Pop Rocks, Rice Krispies Treats, Push-Ups, Bagel Bites, Chef Boyardee and more!
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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90’s Nostalgia: After School Treats! 💚📓Unwrapped (Throwback) | Food Network
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Guy Fieri heads to Podnah’s BBQ in Portland, Oregon to try their legendary smoky barbecue flavors. This neighborhood favorite serves up classics like tender brisket, juicy ribs and all the fixings.
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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 them: https://lankfordsburgers.com
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Guy Goes ALL IN on BBQ Food in Portland 🔥🍖 | Diners, Drive-Ins and Dives | Food Network
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