Food
Bobby Flay’s Strawberry Waffles | Brunch @ Bobby’s | Food Network
These aren’t just REGULAR waffles. Bobby serves these fruity buttermilk waffles with a peppery butter and a refreshing, lemony cream 😍
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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!
Strawberry Waffles with Strawberry-Black Pepper Butter and Lemon Curd Cream
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 40 min
Active: 55 min
Yield: 4 servings
Ingredients
Strawberry Waffles:
24 ripe strawberries
2 heaping tablespoons pure cane sugar, plus 1 tablespoon
2 teaspoons raspberry liqueur, optional
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups plus 2 tablespoons buttermilk
1 stick unsalted butter, melted and cooled slightly, plus 4 tablespoons, melted, for the waffle iron
Strawberry-Black Pepper Butter:
12 strawberries, hulled and finely diced
2 sticks unsalted butter, at room temperature
2 tablespoons honey
Pinch salt
Pinch coarsely ground black pepper
Lemon Curd Whipped Cream:
1 cup very cold heavy cream
Finely grated zest of 1 lemon
1/4 cup prepared lemon curd
Directions
For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
Heat a waffle iron according to the manufacturer’s directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.
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#Strawberry #Waffles #BobbyFlay #Brunch@Bobbys #FoodNetwork
Bobby Flay’s Strawberry Waffles | Brunch @ Bobby’s | Food Network
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 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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Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
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Food
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Cafe Rakka in Hendersonville, Tennessee, where Mediterranean and Middle Eastern flavors collide in dishes like their tender filet mignon kebab.
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 Cafe Rakka: https://www.caferakka.com
Follow them: https://www.facebook.com/caferakkatn
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Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
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Olympic gold medalist Tara Lipinski joins the pod to talk about her journey from figure skating champion to broadcaster, motherhood, and her newest role as host of HGTV’s Big Bargain Holiday Showdown. She shares how becoming a mom has changed her perspective, why Christmas has always been her favorite time of year, and what surprised her most about watching families create holiday magic on a $500 budget. Plus, she reveals where she splurges and where she saves during the holidays in a game of “Splurge or Save!”
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Learn More about Big Bargain Holiday Showdown: https://foodtv.com/480m4TD
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Over 100 MILLION people watched Emmanuel Duverneau’s turkey video, and you’ll see why. It’s spatchcocked, dry brined, butter bathed and glazed to perfection!
RECIPE 👇
My Famous Thanksgiving Turkey
Recipe courtesy of Emmanuel Duverneau
Level: Intermediate
Total: 1 day 4 hr
Active: 1 hr
Yield: about 12 servings
Ingredients
One 13- to 14-pound turkey to spatchcock (or buy it already spatchcocked, if you can)
Dry Brine:
Kosher salt and freshly ground black pepper (Note: I use Diamond Crystal; halve the amount if you’re using Morton)
3 tablespoons dark brown sugar
2 teaspoons ground coriander
Compound Butter:
1 cup (2 sticks) unsalted butter, at room temperature
7 garlic cloves, grated
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
About 2 tablespoons avocado oil, for drizzling on top
Maple Soy Glaze:
6 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
Zest of an orange
Umami-Packed Gravy, recipe follows
Umami-Packed Gravy:
3 cups water
2 tablespoons Better Than Bouillon
1/2 ounce dried porcini mushrooms
Reserved turkey fat drippings (or in a pinch you can use 1/4 cup unsalted butter)
1 shallot, roughly chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
3 fresh thyme sprigs
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
#TikTokFriendsgiving
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Michael uses canned tomatoes and coconut milk to whip up a super quick tomato soup that’s inexpensive and dairy-free!
#MichaelSymon #SymonDinners #FoodNetwork #TomatoSoup
Get the recipe ▶ https://foodtv.com/3OOCioO
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Tomato Soup
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 5 min
Active: 35 min
Yield: 4 servings
Ingredients
Olive oil, for cooking
1 onion, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
One 14.5-ounce can San Marzano crushed tomatoes
One 13.5-ounce can full fat coconut milk
Parmesan Crisps:
1 cup grated well aged Parmigiano-Reggiano
Directions
Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.
Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.
For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!
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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Michael Symon’s Tomato Soup | Symon Dinner’s Cooking Out | Food Network
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