Food
Princess Cookies 💖
Inspired by the beloved Swedish cake, these cookies are fit for a royal holiday 💖
🎥: @ohcakeswinnie5695
Get Christopher Mercado’s recipe👇
Princess Cookies
Level: Intermediate
Total: 2 hr 15 min (includes chilling and cooling times)
Active: 1 hr
Yield: 24 cookies
Ingredients
Pastry Cream:
1 cup whole milk
1/2 teaspoon vanilla bean paste
1/4 teaspoon kosher salt
1/4 cup granulated sugar
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon unsalted butter
Cookie Crust:
Nonstick baking spray, for the muffin pan
1 1/2 cups all-purpose flour (see Cook’s Note)
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
Marzipan:
2 cups almond flour
2 cups confectioners’ sugar, plus more for dusting
1 teaspoon almond extract
Green food coloring, for tinting
Assembly:
1/2 cup heavy cream
1/4 cup raspberry jam
24 raspberries (see Cook’s Note)
Pink rose sprinkles, for topping
Get Ingredients
Directions
Special equipment: a 3 1/2-inch round cutter; a 24-cup nonstick mini muffin pan
For the pastry cream: Stir together the milk, vanilla, salt and 2 tablespoons of the granulated sugar in a small saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar dissolves, 1 to 2 minutes.
Meanwhile, whisk together the cornstarch, egg yolks and remaining 2 tablespoons granulated sugar in a small bowl until smooth. While continually whisking, slowly pour in about 1/4 cup of the hot milk mixture, whisking until smooth. Continue whisking and adding 1/4 cup of the milk mixture at a time until all of it is added.
Pour the mixture back into the saucepan and turn the heat to medium. Cook, whisking constantly, until the mixture thickens to the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until melted and the pastry cream is glossy. Transfer the pastry cream to a medium bowl and cover with plastic wrap, pressing the wrap directly onto the surface. Refrigerate until chilled, at least 30 minutes and up to overnight.
For the cookie crust: Preheat the oven to 325 degrees F. Spray a 24-cup nonstick mini muffin pan with nonstick spray and set aside.
Whisk together the all-purpose flour, cornstarch and salt in a small bowl. Beat the butter and granulated sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until just combined; do not overwork.
Roll the dough into 24 equal balls (about 1 tablespoon each). Transfer the dough to the prepared pan; using the handle of a thick wooden spoon or your fingers, press the dough into each to create a “cup.” Use a fork to prick the bottoms.
Bake until the dough has puffed slightly and starts to turn golden brown at the edges, 22 to 25 minutes. While still warm, push down the center of each “cup” with the handle of a wooden spoon to make a deeper hole to hold the fillings. Let the crusts cool completely in the pan, about 20 minutes.
For the marzipan: Process the almond flour, confectioners’ sugar, almond extract and 1/4 cup water in a food processor until a smooth ball forms, about 2 minutes (it should be the consistency of modeling clay). Add 2 to 3 drops of green food coloring and pulse again until well combined and the mixture is a pastel green. Shape into a ball and wrap tightly in plastic wrap. Set aside.
For the assembly: Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form. Whip the chilled pastry cream until smooth, then fold in the whipped cream until just combined.
Scoop about 1/4 teaspoon of the raspberry jam into each cookie cup. Top each with a raspberry, rounded tip facing up. Evenly divide the pastry cream mixture (about 1 heaping tablespoon each) over the raspberry and smooth into a dome on top.
Lightly dust a work surface with confectioners’ sugar and use a rolling pin to roll out the marzipan to a thickness of 1/8 inch. Using a 3 1/2-inch round cutter, punch out 24 circles (scrap marzipan can be kneaded and rerolled as necessary).
Place a small bowl of water next to the cookie cups. Gently drape a circle of marzipan over each filled cookie cup and smooth down around the sides. Lightly wet a finger, dab the top of each marzipan covering with a bit of water and top with a rose sprinkle. Chill the cookies until ready to serve or up to overnight for optimal taste. The cookies can be stored uncovered for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Use smaller fresh raspberries to ensure they leave room for plenty of the cream mixture.
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Four chefs battle it out in the Chopped kitchen through breakfast-themed basket challenges! From bacon, eggs and pancakes, every chef scrambles to make sure their dishes stack up against the competition.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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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.
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Chopped: Breakfast Basket Ingredients 🍳🥓 | Food Network
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Ina Garten’s Peach and Berry Summer Pudding layers brioche with strawberries, raspberries, blueberries and peaches, then chills overnight into a soft, fruity dessert served with whipped cream. Light, refreshing, and perfect for summer.
#InaGarten #BarefootContessa #FoodNetwork #FruitPudding
Get the recipe ▶ https://foodtv.com/3kY8YfG
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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!
Peach and Berry Summer Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 8 hr 35 min (includes chilling time)
Active: 35 min
Yield: 8 servings
Ingredients
1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 pound peaches, peeled and 1/2-inch diced
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Whipped Cream, for serving (recipe follows)
Whipped Cream:
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
Directions
Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate.
Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
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Ina Garten’s Peach and Berry Pudding is PERFECT for Summer 🍑🫐 Barefoot Contessa | Food Network
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Chef Stephanie Izard faces Chef Jose Garces in a high-stakes culinary showdown for the chance to take on Bobby Flay. Judged by Alex Guarnaschelli and Simon Majumdar, the first round centers on onions, with Stephanie serving onion pakora with onion kimchi and onion crema while Jose counters with a classic French onion soup. #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!
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Can Iron Chef Stephanie Izard Beat Bobby Flay? 🔪🔥 Full Episode Recap | S14 E4 | Food Network
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Michael Symon’s Spaghetti Pie turns leftover spaghetti, marinara, ricotta, eggs and mozzarella into a baked, cheesy pasta pie with a golden crust.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4vmVdux
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Spaghetti Pie
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup whole milk ricotta
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon fresh oregano leaves, finely chopped
3 large eggs
4 cups marinara sauce
Olive oil spray, for the springform pan
2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
Torn fresh basil, to serve
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until very al dente, about 4 minutes. Drain without rinsing.
In a large bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, oregano, eggs, and 2 cups marinara. Season lightly with salt and pepper. Add the drained spaghetti and toss to coat.
Lightly spray a 9-inch springform pan with olive oil spray. Pour in the pasta mixture and press it evenly into the pan. Top with mozzarella and the remaining 2 tablespoons Parmigiano-Reggiano.
Prepare a grill for indirect heat or preheat the oven to 400°F.
Bake the pasta pie until set and golden on top, 20 to 30 minutes on the grill or in the oven.
Meanwhile, warm the remaining 2 cups marinara sauce in a small saucepan until simmering.
Remove the pie and let it rest for 10 minutes. Release the springform pan, slice into wedges, and serve with warm marinara spooned over or on the side. Finish with olive oil, extra Parmigiano-Reggiano, and torn basil.
Cook’s Note
If using the oven, bake at 400°F until the cheese is melted and the top is golden, 20 to 30 minutes.
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Michael Symon’s Spaghetti Pie 🍝🥧 Symon’s Dinners Cooking Out | Food Network
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How to Cook Like an Italian: Part 3 🇮🇹
Forget everything you know about traditional red sauce lasagna. Today, Gabe is taking you into the kitchen to make authentic Lasagna Bianca completely from scratch. With layers of homemade besciamella (béchamel), sausage, mushrooms and fresh pasta sheets, this white lasagna is a true labor of love. He caps it off with a Tiramisu-Inspired Affogato, which combines two classic Italian desserts into a single quick, elegant treat.
Get the recipes:
▶ Lasagna Bianca: https://foodtv.com/4veDjdL
▶ Tiramisu-Inspired Affogato: https://foodtv.com/4er0haw
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:37 – Make the Pasta Dough
02:26 – Cook the Sausage and Mushroom Filling
04:53 – Prep the Besciamella Sauce
06:27 – Roll the Dough into Lasagna Sheets
07:30 – Par-Cook the Lasagna Sheets
08:00 – Assemble the Lasagna
10:26 – Bake the Lasagna
11:08 – Eat!
11:41 – Make the Espresso for the Tiramisu Affogato
12:11 – Prepare the Mascarpone Crema
13:49 – Bring It All Together
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🗓️ NEW episodes drop Saturdays at 7pm EST.
📺 DON’T MISS Gabe judging on #ChoppedCastaways Tuesdays 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!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Lasagna #Bechamel #Tiramisu
How to Cook Lasagna Bianca Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝
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