Food
How to Make Gabe’s Farfalle Pasta
Learning to make pasta from an Italian 👏 (Thanks for the lesson, Gabriele Bertaccini!)
Get the recipe 👇
Homemade Farfalle al Pomodoro
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 3 hr (includes drying time)
Active: 1 hr
Yield: 6 to 8 servings (makes 1 pound pasta)
Ingredients
3 1/2 cups 00 flour, plus more for dusting
6 large eggs
1/4 cup olive oil
3 cloves garlic, smashed
One 28-ounce can peeled whole tomatoes
Pinch red pepper flakes
8 large basil leaves, plus more for serving
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan (about 1 ounce), plus more for serving
Directions
Special equipment: a pasta machine; optional, a fluted pasta cutter wheel
Mound the flour on a clean work surface. Hollow out the center to make a deep well with steep sides. Crack the eggs into a medium bowl, then carefully pour them into the well. Gently whisk the eggs with a fork. Gradually start incorporating the flour by pulling it from the sides of the well and whisking with the fork. As you incorporate more flour, the dough will start to take shape. This should take about 5 minutes total and the dough will look scraggly but combined.
Use a bench scraper or your hands to continue working the dough until it comes together. If the dough feels too dry, add 1 teaspoon water and continue to knead. If the dough feels too wet, add 1 tablespoon flour and continue to knead. Continue kneading the dough until it becomes smooth and elastic, 8 to 10 minutes. Cover the dough with plastic wrap and let rest for 25 to 30 minutes.
Divide the dough into 6 even pieces, then cover with a damp kitchen towel to keep the pieces from drying out. If using a pasta machine, use a rolling pin to flatten 1 piece of dough to a 1/4-inch-thick oval. With the roller set to the widest position, run the dough through 2 times. Change to setting 2 and run the dough through 2 times. Change to setting 4 and run the dough through once, then change to setting 6 and run the dough through one final time. At this point, the dough should be thin enough for shaping and you should be able to see the outline of your hand through it.
If rolling the pasta by hand: Flatten a dough piece into a thick oval with your hands. Place the oval on a floured work surface and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin, working from the center of the dough outwards and constantly moving and lifting the dough to make sure it’s not sticking. Continue rolling the dough to a rectangle about 24 inches by 4 inches.
Flour a baking sheet for the finished pasta. Use a pizza cutter to trim the long sides of the dough sheet to make them even and straight. Cut the dough in half lengthwise into two 2-inch-wide strips. Use a fluted pasta cutter wheel to trim the short sides, then use the same fluted wheel to cut the dough into 1 1/2-by-2-inch rectangles (the rectangles should have 2 fluted sides and 2 straight sides). Working with 1 rectangle at a time (keep the rest of them covered with a damp kitchen towel), pinch the 2 straight sides together in the middle to form a bowtie shape. Transfer to the prepared baking sheet. Repeat with the remaining pieces of dough, dusting another baking sheet with flour once the first one is filled. Let the pasta dry, uncovered, for at least 2 hours and up to 24 hours.
While the pasta is drying, make the sauce. Add the olive oil to a large skillet with the garlic. Turn the heat to medium and cook, stirring occasionally, until the oil is shimmering and the garlic is starting to turn golden brown, 3 to 4 minutes. Put the tomatoes in a medium bowl and use your hands to crush them. Slowly add them to the skillet (take caution as the oil will splatter a bit when the tomatoes first hit it). Stir in the red pepper flakes, basil, 1 teaspoon of the sugar, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the sauce is thickened and slightly sweeter, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 4 to 5 minutes. Drain, then add to the skillet with the Parmesan, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar and stir until everything is well coated. Top with more basil and Parmesan.
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks 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.
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Michael Symon’s Beef and Chorizo Stuffed Burgers are packed with cheese, smashed until crisp on the grill, then topped with caramelized onions, your favorite condiments and cilantro for the ultimate cookout burger.
#MichaelSymon #SymonsDinners #FoodNetwork #Burgers
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Beef and Chorizo Stuffed Burgers with Caramelized Onions
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons unsalted butter
1 large yellow onion, sliced
Kosher salt
1 1/2 pounds 90/10 ground beef
8 ounces fresh chorizo
1 cup shredded Monterey Jack cheese
Olive oil
2 tablespoons mayonnaise
4 potato burger buns
Condiments of your choice
1/2 cup picked cilantro, to serve
Directions
Set up a grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally, until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disks and seal the edges.
Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayonnaise on the burger buns and toast them on the indirect heat side of the grill.
To build: Add some caramelized onions, a burger, condiments of your choice and cilantro to each bun. Serve immediately.
Special equipment: grill, 8 deli container lids, cast-iron pan
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Michael Symon’s Beef & Chorizo Stuffed Burgers 🍔🔥 Symon’s Dinners Cooking Out
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The things we would DO to wake up to this breakfast burrito with pulled chicken and salsa verde 😍
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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!
Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 35 min
Active: 1 hr 10 min
Yield: 4 servings
Ingredients
6 tomatillos, husks removed, halved or quartered
4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs
Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar
3/4 cup grated Monterey Jack
1/4 cup creme fraiche
Directions
Preheat the oven to 375 degrees F.
On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.
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#BobbyFlay #Omelet #Burrito #Brunch@Bobbys #FoodNetwork
Bobby Flay’s Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network
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Ina Garten’s Foolproof Ribs with Barbecue Sauce are slow-baked until tender, then finished on the grill with a homemade barbecue sauce for smoky, fall-off-the-bone flavor.
#InaGarten #BarefootContessa #FoodNetwork #BBQ
Get the recipe ▶ https://foodtv.com/3T9EiJG
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Foolproof Ribs with Barbecue Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr
Active: 25 min
Yield: 6 servings
Ingredients
5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe BC Barbecue Sauce (recipe follows)
BC Barbecue Sauce:
1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
Directions
Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
BC Barbecue Sauce:
Yield: 1 1/2 quarts
Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.
Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
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Ina Garten’s FOOLPROOF BBQ Ribs! 🍖🔥 Barefoot Contessa | Food Network
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Guy Tries a Centuries-Old Roman Recipe in Jacksonville 🔥 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits 13 Gypsies in Jacksonville, FL, where generations of family cooking inspire the menu, including a Roman-style gnocchi recipe passed down over hundreds of years. #FoodNetwork #GuyFieri
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!
Visit 13 Gypsies: http://www.13gypsies.com
Follow them: https://www.instagram.com/13gypsies
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 Tries a Centuries-Old Roman Recipe in Jacksonville 🔥 Diners, Drive-Ins and Dives | Food Network
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