Food
Egg yolk STUFFED Raviolo 💛
Egg yolk-stuffed pasta might seem tricky, but Gabe shows how you can totally pull it off.
Watch Gabe make it on his cooking series, #CookLikeAnItalian.
Get the recipe 👇
Raviolo al Uovo
Level: Intermediate
Total: 1 hr 40 min
Active: 1 hr 20 min
Yield: 4 servings
Ingredients
Fresh Pasta:
2 cups 00 flour, plus more for dusting and kneading
Kosher salt
6 large egg yolks
2 to 3 tablespoons cold water
1 tablespoon olive oil
Cheese and Egg Filling:
1 cup fresh ricotta
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
12 large egg yolks
1 large whole egg, for brushing
Brown Butter Sauce:
6 tablespoons unsalted butter
8 fresh sage leaves
Freshly grated Parmigiano-Reggiano, for serving
Directions
Special equipment: a piping bag fitted with a medium round tip; a pasta machine; a 3 1/2-inch round cutter
For the fresh pasta: Add the flour to a food processor with a large pinch of salt and pulse to combine. Whisk the egg yolks, 2 tablespoons cold water and the oil together in a liquid measuring cup. With the food processor running, pour the egg mixture through the feed tube and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.
While the dough rests, make the cheese and egg filling: Pulse the ricotta, Parmigiano, parsley, 3/4 teaspoon salt and several grinds of black pepper in a food processor until smooth and combined, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a medium round tip.
Once the dough has rested, cut it into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta machine, dusting with more flour during the rolling process as needed.
Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, very thin sheet (it will be number 8 on a KitchenAid pasta attachment). Cut the dough sheet in half crosswise, then place on a flour-dusted baking sheet. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining 3 pieces of dough. You should have 8 sheets of pasta in total.
Put a sheet of pasta on a clean work surface and pipe 3 circles of the cheese mixture about 2 1/4 inches wide each, making sure to leave at least a 1-inch border of pasta dough all around. Place 1 egg yolk in each well.
Crack the 1 whole egg into a small bowl and beat lightly with a fork.
Brush the edge of the pasta sheet with the egg and then top with another sheet of pasta. Working from the edge of the filling outward, firmly press the dough sheets together, making sure there are no air bubbles. Firmly press a 3 1/2-inch round cutter around each filling to create 3 raviolo. Set aside on a baking sheet lined with parchment paper and dusted with flour. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining sheets of pasta, filling and egg yolks to create 12 raviolo in total.
Meanwhile, bring a large pot of salted water to a boil.
For the brown butter sauce: Melt the butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside.
Gently drop the ravioli into the boiling water and cook until the pasta is tender and the egg is still runny, about 4 minutes. Remove from the water with a slotted spoon or handheld strainer and place the ravioli in 4 shallow serving bowls. Top each with a few sage leaves and evenly spoon the browned butter over. Sprinkle with Parmigiano and serve immediately.
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This week #TheJuliaChildChallenge gets more personal when each cook makes a dish for someone they love! Whenever Antonia makes a special meal for her dad, it’s a veal dish like her Osso Buco 😍
Watch #TheJuliaChildChallenge, Mondays at 9|8c from 3/14/22 to 4/18/22 + subscribe to #discoveryplus to stream it: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3KREBE0
Subscribe to Food Network ▶ http://foodtv.com/YouTube
The iconic Julia Child makes her return to TV, guiding eight talented home cooks through a series of culinary challenges. The competitors enter a replica of her legendary home kitchen to win the prize of a lifetime — a trip to Paris to study at Le Cordon Bleu, just as Julia did!
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!
Osso Buco Over Risotto with Raisin Gremolata
RECIPE COURTESY OF ANTONIA LOFASO
Level: Intermediate
Total: 8 hr 40 min
Active: 1 hr 10 min
Yield: 6 servings
Ingredients
Veal:
2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
1 tablespoon chopped fresh oregano
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 small carrot, peeled and cut into 2-inch cubes
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigs thyme
1 bay leaf
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine
Gremolata:
2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsley
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt
Risotto:
2 tablespoons olive oil
1/2 white onion, finely chopped
2 cups arborio rice
2 cups dry white wine
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Special equipment: a 6-quart Instant Pot® multi-cooker
For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook’s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.
Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.
Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.
Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.
Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.
For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.
For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.
To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
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#AntoniaLofaso #OssoBuco #Risotto #FoodNetwork #TheJuliaChildChallenge
Antonia Lofaso’s Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network
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Ina’s creamy, comforting soup is going to be your new go-to.
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/35I44N6
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!
Shrimp Bisque
RECIPE COURTESY OF INA GARTEN
Yield: 4 to 6 servings
Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.
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#InaGarten #BarefootContessa #FoodNetwork #ShrimpBisque
Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network
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Food
Professional Baker’s Secrets to the BEST Blueberry Muffins 🫐 Best Bake Ever with Danielle Sepsy
The search for the perfect blueberry muffin ends here 🫐
Professional baker and founder of The Hungry Gnome, Danielle Sepsy, shares her go-to recipe for irresistibly soft, bakery-style Blueberry Crumb Muffins. Her secrets? Frozen blueberries for better berry distribution, sour cream for extra moisture and tang, and a buttery cinnamon crumb topping that adds the perfect crunchy contrast to every bite. Danielle takes it over the edge with her homemade Whipped Vanilla-Orange Honey Butter 🤤 It really is the only recipe you’ll ever need!
Watch now and get ready for your Best. Bake. Ever.
What You’ll Learn:
🫐 Why frozen blueberries work better than fresh
🧁 How sour cream creates ultra-moist muffins
✨ The secret to a bakery-style crumb topping
👩🍳 Tips for achieving tall, fluffy muffins
Get the recipes:
▶ Blueberry Crumb Muffins: https://foodtv.com/4xr3oGW
▶ Whipped Vanilla-Orange Honey Butter: https://foodtv.com/3UZ5eRN
0:00 – Intro
0:34 – Inside Danielle’s bakery
1:38 – Make the batter
5:47 – Let the batter rest
6:00 – Make the cinnamon crumb topping
8:00 – Layer the batter
9:30 – Bake the muffins
10:00 – Make the honey butter
13:56 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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!
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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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Blueberry #Muffin #TheHungryGnome
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Michael Symon’s quick-marinated scallops are grilled, then basted with a lemon, garlic and oregano marinade.
#MichaelSymon #SymonsDinners #FoodNetwork #Scallops
Get the recipe ▶ https://foodtv.com/4gQklUR
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Marinated Grilled Scallops
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings
Ingredients
Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher’s twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dry with a paper towel
Directions
Set up a grill for high heat by building coals evenly on the bottom of the grill.
For the marinade: In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
Cook’s Note: If serving scallops with Potato Zucchini Pancakes, drizzle all with a bit of hot honey for extra deliciousness.
Special equipment: grill, butcher’s twine
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 Marinated Grilled Scallops 🔥 Symon’s Dinners Cooking Out
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Food
Ina’s 5-⭐️ Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
Ina Garten loves mixing fancy and casual fare, and she’s sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
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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!
Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish
Directions
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it’s important.
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
Copyright 2018 by Ina Garten. All rights reserved.
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Ina Garten’s Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network
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