Food
How to Make Toum
A garlic lover’s dream 🧄💫
Get Young Sun Huh’s recipe for Toum — a thick and fluffy Lebanese sauce that’s popular throughout the Middle East 👇
Toum
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Intermediate
Total: 35 min
Active: 20 min
Yield: about 3 cups
Ingredients:
3/4 cup garlic cloves, peeled (from 2 to 3 heads; see Cook’s Note)
Kosher salt
3 tablespoons fresh lemon juice, plus more as needed
2 1/4 cups neutral-flavored oil, such as canola, avocado or sunflower
3 to 4 tablespoons ice water, plus more as needed
Directions:
Cut each clove of garlic in half lengthwise, remove and discard the small sprout inside the clove (if it comes out easily) and transfer the garlic halves to a food processor. Add 1 1/2 teaspoons salt and pulse until finely chopped. Add the lemon juice and puree until mostly smooth. Scrape down the sides to clump all the garlic together on the bottom. Let the garlic sit with the lemon juice for 15 minutes to mellow some of the garlic heat.
With the food processor running, slowly drizzle in about 2 tablespoons of the oil through the chute (see Cook’s Note). Stop and scrape the bottom of the processor bowl to mix the oil into the garlic. Turn the processor back on and start adding the oil in a thin drizzle, about 1/4 cup at a time, stopping and scraping the bowl after each addition and making sure the mixture stays creamy and emulsified.
After the addition of each cup of oil, add about a tablespoon of ice water (this will help the emulsification and give the sauce a fluffy texture). If at any point the toum looks like it will separate, mix in a little ice water to bring it back together. After all the oil has been added, add 1 to 2 tablespoons more ice water. You should have a thick, fluffy white sauce, similar in appearance to mayonnaise. Taste and add more salt and lemon juice if desired. The toum can be refrigerated in an airtight container for up to 7 days.
Cook’s Note
Using fresh garlic that you peel by hand will give you the best tasting results, of course, but we found that pre-peeled garlic also works if you don’t have the time or dedication to peel so many cloves. If your food processor pusher (cylindrical piece that goes into the chute) has a small hole in the bottom, you can pour the oil directly into the pusher and it will slowly add the oil in a thin, controlled stream for you. This makes the process of making toum much easier! If the sauce breaks, you can bring it together with some aquafaba (liquid from cooked homemade or canned chickpeas). Transfer the broken sauce from the food processor to a large liquid measuring cup or something with a spout. Add about 1/3 cup of aquafaba to the food processor and with the processor running, slowly drizzle in the broken sauce.
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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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Cooking with Bass | Chopped After Hours | Food Network
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
12:26 – The Comet Cafe
Visit the Spots:
Mike’s City Diner – https://www.chownow.com/order/23278/locations/34029
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Guy Fieri Talks Turkey 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
#TikTokFriendsgiving
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
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Twenty-five years later, the magic is stronger than ever ✨
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🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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https://youtu.be/hErE1NooTU4
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