Food
Peppermint bark meets COOKIES ❣️
Peppermint bark meets COOKIES for a double dose of holiday in one bite❣️(🎥: @ohcakeswinnie5695)
Get Amanda Neal’s recipe👇
Peppermint Bark Cookies
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 4 hr 45 min (includes chilling and cooling times)
Active: 1 hr
Yield: 28 cookies
Ingredients
Peppermint Bark:
8 ounces semisweet chocolate, chopped
1/2 teaspoon peppermint extract
8 ounces white chocolate, chopped
1/2 cup peppermint puff candies, chopped
Cookies:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1 large egg plus 1 yolk
1/3 cup peppermint puff candies, chopped
Directions
For the peppermint bark: Line a baking sheet with parchment or a silicone baking mat. Heat 1 inch of water in a saucepan over low heat until steaming.
Put half of the semisweet chocolate in a medium heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the remaining semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 1/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread into an even layer. Firmly tap the baking sheet against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
Meanwhile, put half of the white chocolate in another medium heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread into an even layer. Sprinkle immediately with the chopped peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour.
Peel the bark from the parchment and break into roughly 1- to 1 1/2-inch pieces. Set aside. The bark can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.
For the cookies: Whisk the flour, cornstarch, baking soda and salt in a medium bowl until well combined. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, whole egg and yolk and beat until just combined, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low, then slowly add the flour mixture until just combined; do not overmix.
Reserve 28 to 30 pieces of bark (about 1 1/2 cups) for topping; set aside. Add the remaining peppermint bark to the dough and beat until just combined (don’t break up the bark too much). Fold in the chopped peppermint puff candies to combine. Cover and chill the dough for 2 hours.
Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment.
Scoop 28 balls of dough (about 2 tablespoons each) and arrange on the baking sheets. Bake 1 sheet at a time until the cookies are puffed and just starting to turn golden brown at the edges, 15 to 17 minutes. Remove from the oven and immediately top with 1 to 2 pieces of the reserved bark. The bark will melt slightly and adhere to the cookies as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 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.)
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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.
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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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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