Food
Jet’s Thai Congee with Scallion Pancakes
This version of Congee with simple savory meatballs is inspired by Jet’s dad ✨ Homemade scallion pancakes are a must for dipping! Watch the full episode of #ReadyJetCook 🤤
Get the recipe 👇
Scallion Pancakes (Cong You Bing)
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 1 hr 30 min (includes resting time)
Active: 1 hr
Yield: 6 pancakes
A flaky flatbread built from rolling and spiraling layers of dough. It’s China’s version of laminated dough — serve it warm with a light dipping sauce. The goal is a crisp exterior and a tender, layered interior.
Ingredients
Dough:
3 cups all-purpose flour
3 cups cake flour, plus more for dusting
1/2 teaspoon (2 grams) kosher salt
Neutral oil, as needed
Paste:
1 cup thinly sliced scallions (about 2 medium)
1/2 cup plus 2 tablespoons (90 grams) all-purpose flour
1 1/2 teaspoons (6 grams) kosher salt
1/2 teaspoon five-spice powder
1/2 cup (120 milliliters) vegetable oil
Frying:
Neutral oil, for frying (up to 1/2 cup)
Directions
For the dough: Put the all-purpose flour, cake flour and salt in a large bowl and make a well in the center. Stream in 1 cup (237 grams) boiling water, stirring with a wooden spoon until large flakes form. Add 1/2 cup plus 2 tablespoons (148 grams) room-temperature water a little at a time, pulling in the dry bits from the sides, until a soft, slightly tacky dough comes together. Turn out onto a lightly floured board and knead 2 to 3 minutes until smooth. Lightly oil with neutral oil, cover and let rest for 30 minutes (or refrigerate up to overnight).
For the paste. In a heatproof bowl, combine the scallions, all-purpose flour, salt and five-spice powder. Heat the vegetable oil in a small pot until it shimmers, then pour it over the scallion mixture and let it sizzle and bloom. Stir to a thin, spreadable paste.
Roll, paste, and coil: Divide the dough into 6 pieces; keep covered. Working one piece at a time, roll to a thin rectangle (about 12 by 7 inches or 30 by 18 centimeters). Brush a thin, even layer of paste to the edges. Roll up tightly into a rope, coil into a snail, press to flatten and repeat with the rest. Rest the coils for 10 minutes so the layers relax.
Roll into pancakes: Roll each coil to an 8- to 9-inch (20- to 23-centimeter) round, about 1/4 inch thick; if the dough fights back, rest 5 minutes and try again.
For frying: Heat 1 to 1 1/2 tablespoons of neutral oil in a skillet over medium until the oil shimmers.
Fry one pancake 2 to 3 minutes per side, until both sides are deep golden with blistered brown spots and the edges are crisp. Add a little more neutral oil as needed. For extra flake, use 2 spatulas in the last minute to gently press and rotate, separating the layers slightly. Keep warm and repeat.
Cut into wedges and serve hot.
To freeze: Stack uncooked pancakes with parchment between, seal in a freezer bag and freeze up to 1 month. Cook from frozen over medium-low heat, adding 1 to 2 minutes per side, until crisp and golden.
Cook’s Note
If rolling feels tight, the dough needs more rest—give it 5 to 10 minutes until it rolls without springing back.
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
🔪🔪: Entrée round: The competition heats up when they must combine halibut, aquavit, Chinese spinach and Mexican chorizo.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
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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: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
Subscribe ► http://foodtv.com/YouTube
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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#ChoppedAfterHours #FoodNetwork #AmandaFreitag #ManeetChauhan #MarcMurphy
Cooking with Bass | Chopped After Hours | Food Network
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Guy Fieri digs into turkey dishes across the country, from barbecue turkey in Kansas City, Missouri, to smoked turkey wild rice soup in Santa Fe, New Mexico. These spots are putting a creative spin on a Thanksgiving classic. #FoodNetwork #GuyFieri #Turkey
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
Funk N Waffles – https://funknwaffles.com
Sammy’s Food Service and Deli – https://sammysfood.com
The Comet Cafe – https://www.thecometcafe.com
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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.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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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.
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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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