Food
Dutch Stroopwafels | Food Network
These buttery, molasses-filled cookies are a classic in the Netherlands.
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Dutch Stroopwafels
Total: 2 hr 25 min
Active: 1 hr 30 min
Yield: Makes: 12 large stroopwafels (96 small wedges)
Level: Advanced
Ingredients
Waffles:
1/2 cup warm milk
1 package active dry yeast
4 cups all-purpose flour, plus more for dusting
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, cut into 1/2-inch pieces
2 large eggs, lightly beaten
Filling:
1 cup molasses
1 cup light brown sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
Directions
Special equipment: an electric waffle cone iron; a 4 12-inch round cutter; a candy or deep-fry thermometer
For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don’t clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners’ sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
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Dutch Stroopwafels | Food Network
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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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Over 100 MILLION people watched Emmanuel Duverneau’s turkey video, and you’ll see why. It’s spatchcocked, dry brined, butter bathed and glazed to perfection!
RECIPE 👇
My Famous Thanksgiving Turkey
Recipe courtesy of Emmanuel Duverneau
Level: Intermediate
Total: 1 day 4 hr
Active: 1 hr
Yield: about 12 servings
Ingredients
One 13- to 14-pound turkey to spatchcock (or buy it already spatchcocked, if you can)
Dry Brine:
Kosher salt and freshly ground black pepper (Note: I use Diamond Crystal; halve the amount if you’re using Morton)
3 tablespoons dark brown sugar
2 teaspoons ground coriander
Compound Butter:
1 cup (2 sticks) unsalted butter, at room temperature
7 garlic cloves, grated
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
About 2 tablespoons avocado oil, for drizzling on top
Maple Soy Glaze:
6 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
Zest of an orange
Umami-Packed Gravy, recipe follows
Umami-Packed Gravy:
3 cups water
2 tablespoons Better Than Bouillon
1/2 ounce dried porcini mushrooms
Reserved turkey fat drippings (or in a pinch you can use 1/4 cup unsalted butter)
1 shallot, roughly chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
3 fresh thyme sprigs
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
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Michael uses canned tomatoes and coconut milk to whip up a super quick tomato soup that’s inexpensive and dairy-free!
#MichaelSymon #SymonDinners #FoodNetwork #TomatoSoup
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Tomato Soup
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 5 min
Active: 35 min
Yield: 4 servings
Ingredients
Olive oil, for cooking
1 onion, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
One 14.5-ounce can San Marzano crushed tomatoes
One 13.5-ounce can full fat coconut milk
Parmesan Crisps:
1 cup grated well aged Parmigiano-Reggiano
Directions
Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.
Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.
For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!
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 Tomato Soup | Symon Dinner’s Cooking Out | Food Network
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