Food
Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
Ina uses panko breadcrumbs two ways in her luxurious Fish and Lobster Cakes!
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Get the recipe ▶ https://foodtv.com/3KtoZag
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Ina 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!
Fish & Lobster Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 1 hr
Yield: makes 14 cakes; serves 6 to 8
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann’s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
Rémoulade Sauce (recipe follows)
Rémoulade Sauce:
1 1/2 cups good mayonnaise, such as Hellmann’s
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 200 degrees.
Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.
Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the sauté pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rémoulade Sauce.
Rémoulade Sauce:
Yield: 1 1/2 cups sauce
Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.
Cook’s Note
Ina halved this recipe for taping.
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#InaGarten #BarefootContessa #FoodNetwork #FishAndLobsterCakes
Ina Garten’s Fish & Lobster Cakes | Barefoot Contessa | Food Network
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Guy Fieri finds seriously great food in the most unexpected places! Think: Carnitas tacos and pork quesadillas at a gas station⛽ Prodigal Pig Pizza at a church ⛪ Bison hash at a bowling alley! 🎳
#FoodNetwork #GuyFieri
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!
0:00 – Intro
0:05 – Carnitas Taco
4:54 – Corned Beef Sandwich
8:18 – Chicken and Briskets
11:44 – Torta
15:47 – Prodigal Pig Pizza
20:42 – Duck L’Orange
24:28 – Bison Hash
Bob’s Taco Station – https://bobstacos.com
The Burns Pub & Restaurant – https://theburnspub.com
Los Bocados – https://losbocados.com
Taco Bus – https://taco-bus.com
Grace and Hammer – https://www.graceandhammer.com
Chef Point Cafe – https://www.chefpointcafe.org
Bryant Lake Bowl – https://www.bryantlakebowl.com
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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Great Food in Unexpected Places with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving
Directions
Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
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Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network
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Kids LOVE chocolate and parents LOVE sneaking veggies into their kids’ food. This cake has the best of both worlds! Beets and chocolate are an underrated flavor combination, according to Molly. She even likes it as someone who doesn’t like beets!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Chocolate #BeetChocolateCake
Get the recipe ▶ https://foodtv.com/4hcesl5
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Chocolate Beet Superhero Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr 40 min (includes cooling time)
Active: 55 min
Yield: 12 servings
Ingredients
Cake:
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 cup (240 grams) boiling water
8 ounces beets (about 2 medium beets), peeled and coarsely chopped (1 1/2 cups)
1 1/2 cups (360 grams) heavy cream, at room temperature
3/4 cup (180 grams) full-fat sour cream, at room temperature
4 teaspoons (16 grams) pure vanilla extract
3 cups (390 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
2 cups (400 grams) granulated sugar
Zest of 1 orange
4 large eggs, at room temperature
Frosting:
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
4 cups (480 grams) powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces (226 grams) cream cheese, at room temperature
To Assemble:
Marzipan cut-outs, such as “BAM” dyed red with yellow lettering
Lightning bolt cutouts dyed gold
Directions
Special equipment: a high-speed blender
For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a high-speed blender, whiz together the cocoa powder and boiling water and let sit for about 5 minutes to allow the cocoa to bloom and the mixture to cool briefly. Add the beets and blend to make a very smooth puree. Add the heavy cream, sour cream, and vanilla and blend until just combined; do not overblend.
In a large bowl, sift together the flour and baking powder and lightly stir in the espresso powder and salt and set aside.
In a stand mixer fitted with a paddle, cream together the butter, coconut oil, granulated sugar and orange zest on medium-high until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed to combine everything evenly. Reduce the speed to low and add the dry mixture and heavy cream mixture in 2 or 3 alternating additions, mixing until mostly combined. Turn off the mixer and use your rubber spatula to finish up the mixing, making sure to mix thoroughly without overmixing. Distribute the batter among the pans, spreading it out evenly with the bottom of a spoon or offset spatula.
Bake until the centers are set and a toothpick inserted in a center comes out clean; begin checking for doneness at 40 minutes; if it’s not done, check frequently until it is. Let cool for 15 minutes in the pans, then loosen the edges with a butter knife and turn onto a wire rack to cool completely.
Level off the tops of the cakes with a serrated knife; save the cake scraps to help you taste-test the frosting.
For the frosting: In a stand mixer fitted with a paddle, combine the butter, powdered sugar, and salt and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about 2 minutes. Lower the speed to medium, then add the vanilla and cream cheese, and mix until just combined. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure that everything combines evenly.
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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Molly Yeh’s Chocolate Beet Cake 🦸🏻♀️ | Girl Meets Farm | Food Network
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Ina Garten’s Deep-Dish Apple Pie fills a flaky crust with Granny Smith apples and warm spices for a classic dessert.
#InaGarten #BarefootContessa #FoodNetwork #ApplePie
Get the recipe ▶ https://foodtv.com/3ynLUQ4
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten’s Deep Dish Apple Pie is PERFECT for Fall 🍏🥧 Barefoot Contessa | Food Network
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Take a trip to the farmstand in this Unwrapped throwback and discover how your favorite fall and farm-fresh favorites come to be.
#Unwrapped #FoodNetwork #Farming
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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0:03 – Sara Lee Pumpkin Pie
2:44 – Lucky Leaf Apple Pie Filling
5:46 – Stemilt Apples
9:29 – Del Monte Creamed Corn
11:45 – Harry & David Pears
15:32 – Colorful Harvest Carrots
18:40 – Idaho Potatoes
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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.
Stream full episodes and more : http://watch.foodnetwork.com/
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Apples, Pumpkins and Other Farmstand Favorites 🍎🚜 | Unwrapped | Food Network
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@user-zq2tj5zp1u
January 31, 2024 at 12:04 pm
You are sooo right it's
Absolutely delicious love it ❤👍👍
@amichaels1871
January 31, 2024 at 12:04 pm
Thanks Ina, you always make me feel calm & like everything is easy
& is going to be OK. 💙🌎
@LakePenelope
January 31, 2024 at 12:04 pm
Love watching Ina Garten prepare recipes, but, lately she is talking so….so….very fast! Why? Love it better when she is herself!
@ltgray2780
January 31, 2024 at 12:04 pm
When frying, those aren't panko oob. Looks ground up to me. Just sayin'.
@travisnorthcarolina2509
January 31, 2024 at 12:04 pm
I'm poor
@jaleesatrevelyan1510
January 31, 2024 at 12:04 pm
She is amazing. I don't think she's ever made a bad looking dish.
@josephlenehan4461
January 31, 2024 at 12:04 pm
Jos and Toady 😀 are the
@getstarlinginfo
January 31, 2024 at 12:04 pm
love this Ina! <3
@debrapalmer5270
January 31, 2024 at 12:04 pm
I just made these. Delious!
@stevelogan5475
January 31, 2024 at 12:04 pm
This is a decent recipe, for us Irish in my area this is very good with preserved salt cod( not lye soaked lutefisk which is an acquired taste)
@SteveChapman1204
January 31, 2024 at 12:04 pm
In Baltimore, we call them "Coddies" sans lobster. These look great.
@peggiegreen4420
January 31, 2024 at 12:04 pm
Who can afford Lobster to put in with this?! Even if I could afford Lobster, I wouldn't waste it by putting it in a fish cake! Lol! Cod, and other fish are expensive enough, and I can barely afford them!! 😅❤️
@whatweather
January 31, 2024 at 12:04 pm
Yuckie. Why would you mix a mere quarter pound of an ingredient like lobster with any other seafood, much less a cheap filet like cod? There’s so much other caca in there anyway, the lobster is a waste. Sorry, but idk what Ina has been doing recently.
@diveanddine
January 31, 2024 at 12:04 pm
Yum!
@dd1969
January 31, 2024 at 12:04 pm
I will have to do this without lobster!
@pakistanifoodslover
January 31, 2024 at 12:04 pm
Wow
@tingtuygameplay
January 31, 2024 at 12:04 pm
Looks so good, another awesome recipe video from you.
Thank you so much for sharing this. Stay amazing and connected, See you around.👍💕😊
@carolbenson6524
January 31, 2024 at 12:04 pm
Looks soooooo good! I could eat 4 right now!
@jennglow4647
January 31, 2024 at 12:04 pm
😋
@neriashleycabajar1985
January 31, 2024 at 12:04 pm
These are really good! Except my sister-in-law doesn't eat lobster!
@cut--
January 31, 2024 at 12:04 pm
Maine approves !
@JusticeAndrew
January 31, 2024 at 12:04 pm
Omg this looks delicious!
@delirious15
January 31, 2024 at 12:04 pm
why did she use the french word for pickle? I'm a quebecer and i don't even use "cornichon" when talking in french about pickles…
@CatherineC.2123
January 31, 2024 at 12:04 pm
I cannot believe she didn't remove the "vein."
@tobehonest7541
January 31, 2024 at 12:04 pm
i use BAD mayonnaise !
🙃😂
@rod426
January 31, 2024 at 12:04 pm
Yummy!
@tobehonest7541
January 31, 2024 at 12:04 pm
Big Boy Jeffery LOVES Ina's fish and cake !
@Benyikoko
January 31, 2024 at 12:04 pm
Yummy
@AndyGarcia08
January 31, 2024 at 12:04 pm
I’ve always wondered why they can’t show name brands even though it’s food network. I know about having to get permission from the brand to use the name and the consequences if they don’t have permission, but I’ve always wondered why even in food network, although it’s a FOOD channel, it’s not allowed.
@shanamedley6977
January 31, 2024 at 12:04 pm
Y'all are so late my whole family knows about cooking this. 🤣🤣🤣🤣🤣
@paulkelley7445
January 31, 2024 at 12:04 pm
Sc
@AutoYoung
January 31, 2024 at 12:04 pm
I've always wondered what's the difference between "cakes" and croquettes if there is any…