Food
A garlic lover’s dream đ§đ«
Get Young Sun Huh’s recipe for Toum â a thick and fluffy Lebanese sauce thatâs popular throughout the Middle East đ
Toum
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Intermediate
Total: 35 min
Active: 20 min
Yield: about 3 cups
A garlic loverâs dream, toum is a thick and fluffy Lebanese sauce thatâs popular throughout the Middle East. Itâs often paired with roasted and grilled meats such as shawarma and kebabs, but itâs also delicious spread in sandwiches and served as a dip for vegetables and even French fries. Made with just a few simple ingredients â garlic, oil, lemon juice and salt â this vegan sauce doesnât need eggs to become emulsified and creamy, thanks to the natural emulsifiers found in garlic. Traditionally toum is made with a mortar and pestle, but this recipe uses the convenience of a food processor to whip up a big batch of toum. You could also use a blender or immersion blender with some caveats: the sauce will come out thinner in a regular blender and not all immersion blenders are strong enough to emulsify the sauce. While we love the garlicky punch of toum (toum means garlic in Arabic after all), we found in testing that it was sometimes overwhelmed by harsh spicy, bitter notes, depending on the age of the garlic. Removing the small, green sprout from the cloves helps but isnât always enough. We tried different methods to mellow the spiciness (soaking the garlic in ice water, blanching the garlic, etc.) but found that they either had no effect, diluted the garlic flavor or eliminated the garlicâs emulsifying properties. We finally settled on letting the garlic sit in lemon juice for a short while before adding the oil, which is a technique we often use for salad dressings or other raw sauces. This tones down some of the bitterness and spiciness without taking away any of the garlicky flavor.
Ingredients
3/4 cup garlic cloves, peeled (from 2 to 3 heads; see Cookâs Note)
Kosher salt
3 tablespoons fresh lemon juice, plus more as needed
2 1/4 cups neutral-flavored oil, such as canola, avocado or sunflower
3 to 4 tablespoons ice water, plus more as needed
Directions
Cut each clove of garlic in half lengthwise, remove and discard the small sprout inside the clove (if it comes out easily) and transfer the garlic halves to a food processor. Add 1 1/2 teaspoons salt and pulse until finely chopped. Add the lemon juice and puree until mostly smooth. Scrape down the sides to clump all the garlic together on the bottom. Let the garlic sit with the lemon juice for 15 minutes to mellow some of the garlic heat.
With the food processor running, slowly drizzle in about 2 tablespoons of the oil through the chute (see Cookâs Note). Stop and scrape the bottom of the processor bowl to mix the oil into the garlic. Turn the processor back on and start adding the oil in a thin drizzle, about 1/4 cup at a time, stopping and scraping the bowl after each addition and making sure the mixture stays creamy and emulsified.
After the addition of each cup of oil, add about a tablespoon of ice water (this will help the emulsification and give the sauce a fluffy texture). If at any point the toum looks like it will separate, mix in a little ice water to bring it back together. After all the oil has been added, add 1 to 2 tablespoons more ice water. You should have a thick, fluffy white sauce, similar in appearance to mayonnaise. Taste and add more salt and lemon juice if desired. The toum can be refrigerated in an airtight container for up to 7 days.
Cookâs Note
Using fresh garlic that you peel by hand will give you the best tasting results, of course, but we found that pre-peeled garlic also works if you donât have the time or dedication to peel so many cloves. If your food processor pusher (cylindrical piece that goes into the chute) has a small hole in the bottom, you can pour the oil directly into the pusher and it will slowly add the oil in a thin, controlled stream for you. This makes the process of making toum much easier! If the sauce breaks, you can bring it together with some aquafaba (liquid from cooked homemade or canned chickpeas). Transfer the broken sauce from the food processor to a large liquid measuring cup or something with a spout. Add about 1/3 cup of aquafaba to the food processor and with the processor running, slowly drizzle in the broken sauce.
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Chefs face off in a beer-fueled showdown, putting their skills to the test as they cook with abbey-style beer, a keg of beer and milk stout in the Chopped kitchen.
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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 â and in the end, only one chef will survive the Chopping Block.
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The ULTIMATE Beer Basket Challenges đș Chopped | Food Network
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You asked for it, we answered! Would you be able to tell the difference between these five Food Network Starsâ recipes? We’re putting our staffers to the test!
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Have you ever wondered if you can really taste without smell? Seen a meal on TV and wanted to give it a try? Or just wanted to test out a new food trend? Food Network staffers test out some of the most delicious, outrageous, and straight-up crazy food trends and myths so you donât have to!
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FN Stars’ Mac and Cheese Recipes RANKED đ§ TASTE TEST | Taste Test | Food Network
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From mango mint chutney to raita, Maneet has two chutney recipes you’ve gotta try!
Get the recipe đ
Mint Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 5 min
Active: 5 min
Yield: about 1 cup
Ingredients
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1/2 cup canned or frozen mango pulp
1/4 cup fresh lime juice
2 green Thai chiles
One 1/2-inch piece fresh ginger
Kosher salt
Directions
Add the cilantro, mint, mango, lime juice, chiles and ginger to a blender and process to a fine paste. Season with salt.
Raita
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 5 min
Active: 5 min
Yield: about 2 cups
Ingredients
2 cups yogurt
1 lemon, zested and juiced
1 tablespoon chaat masala
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri chile powder
Kosher salt
Sugar, as needed
Directions
Whisk together the yogurt and lemon zest and juice in a small bowl. Stir in the chaat masala, cumin and chile powder. Season with salt and sugar to taste.
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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, itâs a veal dish like her Osso Buco đ
Watch #TheJuliaChildChallengeââ, Mondays at 9|8c from 3/14/22 to 4/18/22 + subscribe to #discoveryplusââ to stream it: http://discoverypl.us/2NeKVgdââ.
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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!
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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 oreganoâŻ
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher saltâŻand freshly ground black pepper
2 tablespoons vegetable oilâŻ
1 small carrot, peeled and cut into 2-inch cubesâŻ
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigsâŻthymeâŻ
1 bay leafâŻ
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine
Gremolata:âŻ
2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsleyâŻ
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt
Risotto:âŻ
2 tablespoons olive oilâŻ
1/2 white onion, finely chopped
2 cups arborio riceâŻ
2 cups dry white wineâŻ
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butterâŻ
1/4 cup chopped flat-leaf parsley
Directions
Special equipment: a 6-quart Instant PotÂź 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.
âŻ
Heat the vegetable oil in a 6-quart Instant PotÂź on the saute setting over medium-high heat (see Cookâs 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.âŻ
Remove the pressure cooker from the heat and, using the quick-release valve, carefully open. âŻ
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.âŻStir 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.âŻ
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.âŻ
To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.
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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.
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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!
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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Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network
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