Food
Alton Brown Makes 5-Star Gazpacho | Good Eats | Food Network
For a bright, refreshing summer soup, try Alton Brown’s Gazpacho , loaded with fresh, crunchy vegetables and herbs!!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.
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Gazpacho
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 2 hr 45 min
Prep: 45 min
Inactive: 2 hr
Yield: 4 servings
Ingredients
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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Alton Brown Makes 5-Star Gazpacho | Good Eats | 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
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
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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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