The Daytime Emmys Recognize Food Network and Cooking Channel with 11 Nominations
FN Dish – Food Network Blog
It’s been an especially eventful few weeks at Food Network. Fresh off the news that Ina Garten and Bobby Flay’s Barbecue Addiction, as well as Travel Channel’s Bizarre Foods, are among the elite few to have received 2015 James Beard Award nominations, The National Academy of Television Arts & Sciences just announced that several of your favorite Food Network chefs and shows have received nominations for the 42nd annual Daytime Emmys.
Bobby and Ina continue their award-season hot streak with nominations for Outstanding Culinary Host for their work on Barefoot Contessa: Back to Basics and Bobby Flay’s Barbecue Addiction, respectively. They join Danny Boome of Z Living’s Good Food America, Edward Lee and Magnus Nilsson of PBS’ The Mind of a Chef, and Martha Stewart for PBS’ Martha Bakes.
Ina’s Barefoot Contessa: Back to Basics is also nominated for Outstanding Culinary Program, as is Guy’s Big Bite, hosted by Guy Fieri, and Cooking Channel’s My Grandmother’s Ravioli, hosted by Mo Rocca. Other nominees in the category include Martha Bakes and The Mind of a Chef, both on PBS.
Now in its fifth season, The Kitchen is being recognized with two nominations, one for Outstanding Talk Show / Informative and another for Outstanding Art Direction/Set Decoration/Scenic Design. Steve Harvey and The Dr. Oz Show, both syndicated, and ABC’s The Chew also received nominations in the former category, while PBS’ Sesame Street and Discover Family Channel’s R.L. Stine’s The Haunting Hour The Series and Spooksville rounded out the latter category.
The one-hour seasonal special Thanksgiving at Bobby’s, produced by Bobby Flay, Kim Martin and Kirsty Nordal, joins Cooking Channel’s Taco Trip in receiving a nomination in the Outstanding Special Class Special category. Laverne Cox Presents: The T Word on MTV and E! Breaking News: Joan Rivers on E! Entertainment both received nominations as well.
Of the three nominations for Outstanding Directing in a Lifestyle/Culinary/Travel Program, two of those are for Food Network and Cooking Channel: Giada at Home, directed by Anne Fox on Food Network, and The Real Girl’s Kitchen, directed by Timothy McOsker on Cooking Channel. PBS’ A Chef’s Life, directed by Cynthia Hill, is the third nominee in the category.
See the full list of nominees here.
Fooling Around in the Kitchen: The Judges’ Take on April Fools’ Baskets — Chopped After Hours
FN Dish – Food Network Blog
The chefs of Chopped were sure surprised to see basket ingredients in disguise in tonight’s April Fools’ episode. Presented with ingredients that appeared to be peas and carrots, grilled cheese, tomato soup and milk, what they actually had were candies, pound cake, strawberry puree and buttermilk. After the episode, the judges — Amanda Freitag, Geoffrey Zakarian and Alex Guarnaschelli — face the dessert round in an all-new Chopped After Hours, cooking with the same deceiving ingredients.
“I have great news! We’re bringing in massage therapists,” says Ted. “I’ve also got vintage Champagne.” But before he goes any further, he blurts out, “None of that is true. It’s our April Fools’ episode!” The baskets were designed to fool the chefs, but the judges feel it’s their duty to bring that same spirit to their dishes. “It’s up to us to have our own version of a reaction to April Fools’,” says Alex, who’s got a few tricks up her sleeve — although Ted may have an even bigger trick up his.
“Maybe it won’t be strawberry shortcake, but it will look like one,” says Alex when Ted sees she’s making biscuit dough. But hers straddles the savory line with fresh tomatoes.
“It’s more like a sherbet,” explains Amanda of her strawberry and buttermilk ice cream sundae flavored with pink peppercorns. “There are no sure bets in the Chopped kitchen,” Ted says, playing around with her pronunciation of “sherbet” (although it is a valid point).
“It needs sugar and it needs love,” says Geoffrey of the spiced syrup he’s made from melting down the candies to use in his Eton Mess. “Both of which I provide,” he suavely tells Ted.
But the biggest joke of all is the prank Ted pulls on Alex, which has her running out of the pantry. “I didn’t think I was going to get you,” exclaims Ted to a visibly surprised Alex. “I can’t handle anything,” she screams.
Click the play button on the video above to watch the entire After Hours episode and see the dishes Amanda, Geoffrey and Alex created. Then browse behind-the-scenes images for an insider’s look at the cooking.
Start a conversation with fellow fans and tell FN Dish in the comments below how you would have approached this basket: What would you make out of peas and carrots (candy), grilled cheese (pound cake), tomato soup (strawberry puree) and milk (buttermilk)?
Catch up on past Chopped After Hours episodes by watching all the Web-exclusive battles online.
FoodNetwork.com Staffers’ Easter and Passover Picks
FN Dish – Food Network Blog
Here at FoodNetwork.com, we staffers don’t have to look far to find dozens of tempting recipes for the upcoming spring holidays, Easter and Passover. But we also get how hard it can be to narrow down the many options and decide what to serve at your own holiday table or bring to a friend or relative’s. So much pressure, especially when you’re the “food person” in the family! To help, here are personal Easter and Passover picks from our staff – the recipes we’re most excited about making and eating this weekend. They may just inspire you to start a new family tradition.
“I looked forward to the Easter bread my mom made every year – she baked Easter eggs right into it. They’re decorative and you don’t eat them, but the dough underneath the eggs is a little gooey – the best slices of Easter bread are the ones where the egg used to be, slathered with soft, unsalted butter.”
– Michelle Buffardi, Programming Director
“When my family would get together on Passover when I was a kid, one thing was for sure: There would be a bowlful of matzo ball soup for each of us at the table. The aroma would weave through the house as my grandma stood over the stove, transforming raw carrots, onions and celery into a hearty broth with tender chicken. The way she made matzo balls shaped how I’d like them forever: salty, soft and so dense they sink to the bottom of the bowl. Now, when I make it on my own with just a few ingredients, Grandma’s cooking doesn’t feel so out of reach.”
– Allison Milam, Associate Editor
“Twice-baked potatoes have always been my favorite side dish. When I was growing up, my grandma in Dallas would make them for family gatherings. I tried Ree’s casserole version for Thanksgiving last year, and it was a runaway hit with my husband’s Yankee family. Not only is it easy to make ahead and transport — I used a big, disposable foil pan that went right into my mother-in-law’s oven for heating and worked great for serving too — it’s a huge crowd-pleaser. I’ll be making it again for Easter, and probably every other holiday this year.”
– Angela Moore, Vice President, Digital
“When desserts lose their leavening agents for Passover, they often lose their moisture. That’s why jam-filled sweets have always been my favorite during the holiday (admittedly, they are my favorite year-round, too). Fresh-fruit preserves have a way of balancing crumbly matzo- and matzo-meal-based treats, so you almost don’t miss your regular fluffy cakes. This Lower East Side Nut Cake resembles many desserts from my childhood family Seders, but this year I’m looking forward to trying this Lemon-Coconut Matzo Jelly Roll from Food Network Magazine. Filled with raspberry jam and topped with shredded coconut and lemon-spiked frosting, this dessert will be a bright, tropical-inspired addition to the holiday table.”
– Lindsay Damast, Editor
“Brunch wouldn’t be brunch in our family without mimosas, and this is especially true on Easter. My mom, who is notorious for buying bunny ears for the entire table to wear regardless of our age, prefers a more traditional recipe with a hint of orange juice and some good Prosecco (or Cava), but this year I’d love to shake things up a bit by adding a flavorful liqueur to the mix and some fresh berries for a garnish. We’ll definitely be starting the day with these raspberry mimosas, selfies with our bunny ears on and eggs Benedict.”
– Jessica Remitz, Programming Manager
“In my house, Passover doesn’t just mean a Seder plate and brisket — it means chocolate-dipped macaroons! When I was growing up, my aunt used to buy them at a local Hungarian bakery, but now I’m in charge of baking them. The best part? They couldn’t be easier to make! Tip: Doubling up on the chocolate really sweetens the deal.”
– Toren Weiner, Social Media Manager
“I’m somewhat obsessed with strawberries. Raw, baked, turned into jam — I’ll take them however you make them. But my favorite way to eat strawberries is with whipped cream, like in these shortcakes. I first made them last Easter and have been thinking about them ever since. These will definitely be on my table again this year.”
– Maria Russo, Editor
“I’ve always loved baking, and long before I worked at Food Network (or before I had my first job, period) I made a flourless chocolate cake for my family’s Passover Seder. Back then, when my mom was footing the grocery bill, I always splurged for the best available bittersweet chocolate. Nowadays, with zero intimidating ingredients and a side serving of fresh whipped cream, it’s still the perfect dessert for a family that celebrates both spring holidays: Passover and Easter. As long as the dates don’t fall too far apart, I can make two cakes at a time and serve one at each gathering.”
– Cameron Curtis, Editor
“My sister and I are obsessed with Reese’s peanut butter eggs — especially when they’re frozen. I’ve made homemade peanut butter cups before, but there’s never enough peanut butter filling (which is what makes the eggs so much better!). This Easter I’m going to skip the chocolate shell and make these chocolate-dipped peanut butter balls instead. I’ll share, of course, but it’s inevitable that some candies will wind up stashed away in my freezer.”
– Lauren Miyashiro, Magazine Online Coordinator
“Unfortunately for my traditionalist father, I see every meal — including sacred food holidays like Christmas, Thanksgiving and Easter — as a chance to shake up the norm and add some spice to dinner. Rather than rely on the stodgy centerpiece roast, I like to put an Indian twist on Easter dinner, with a bowl of fluffy coconut rice, stir-fried market asparagus, pea curry, rhubarb chutney and a main course of juicy grilled tandoori-style lamb. It adheres to Dad’s time-honored tradition of a lamb feast, but packs in my mandatory heat, some ultra-seasonal spring ingredients and a chance to finally get the grill going after a long winter break.”
– Erin Hartigan, Programming Manager
“As a kid, I would sometimes get bummed out around Passover time. I mean, my friends received baskets filled with marshmallow Peeps and chocolate bunnies, and I got … dry, flavorless unleavened bread? While plain matzo leaves something to be desired even to my adult palate, matzo brei is a Passover dish that I crave year-round. The simple-yet-genius scramble of softened matzo, eggs and butter is pure comfort food. Some matzo brei recipes are savory – DGS Deli in Washington, D.C., adds Swiss chard and horseradish – but this recipe takes me right back to my grandmother’s salty-sweet version, drizzled with maple syrup.”
– Sara Levine, Senior Editor
What are your Easter and Passover food traditions? Let us know in the comments!
Go Fry an Egg — All-Star Academy: The Competition Continues
FN Dish – Food Network Blog
Our knees were knocking during the latest episode of All-Star Academy when the remaining contestants served up their alphabet-themed dishes — there needed to be four ingredients beginning with the letters S, T, A and Y in each dish — to judge and restaurateur Donatella Arpaia. We were sad to see Angela, one of Bobby Flay’s mentees, go after she was docked major points for a messy fried egg (Y was for “yolk” in her dish). Even if you have all the time in the world, the simplest of dishes takes practice and technique. Follow Food Network Kitchen’s step-by-step how-to for the perfect fried, sunny-side-up egg.
For the perfect, speedy, sunny-side-up egg, you’ll need an egg (or two), a nonstick pan, a bowl and some oil.
Step 1: Heat your nonstick pan over medium-high heat (not super-hot), add a good bit of oil, and slide your egg in. (Crack your egg into a bowl first, then slide it into the pan from there, so that you don’t get bits of shell in the pan.)
Step 2: Once the white firms up a bit, use a tablespoon to spoon hot oil from the pan over the white so it firms up faster. Spoon the oil away from you to minimize splash-back.
Step 3: This goes quickly. If you’ve done it right, you should have a crispy, lacy edge, a perfectly set white and a still-runny yolk.
Step 4: Salt and pepper go on at the very end.
Step 5: Dig in!
Don’t forget to watch the competition heat up on Sunday at 9|8c.
5 Food Network Chefs, 5 Takes on Lemony Chicken Piccata
FN Dish – Food Network Blog
At its core chicken piccata is a simple, satisfying dinner of tender chicken breasts and a bold, lemony sauce with capers. But when your favorite Food Network chefs are involved, of course, this humble Italian classic is taken to the next level. From white wine- and cream-spiked sauces to pasta tosses and salads on the side, read on below to find out how five of your all-time favorite stars — Ina Garten, Rachael Ray, Trisha Yearwood, The Pioneer Woman and Giada De Laurentiis — put their signature spins on this tried-and-true meal.
5. Ina’s Chicken Piccata — To make sure her chicken boasts over-the-top taste and crispy texture, Ina coats the meat in seasoned breadcrumbs before beginning a two-part cooking process: a few minutes on the stove, then a final bake in the oven. Just a splash of white wine offers bold flavor to her silky sauce.
4. Rachael’s Chicken Piccata Pasta Toss — Instead of opting for full-size chicken breasts in this 30-minute meal, Rachael chops tenders into bite-size pieces before mixing them with penne and a piccata-style lemon sauce for an all-in-one dinner.
3. Trisha’s Chicken Piccata — “You can never have too much Parmesan cheese,” Trisha says as she adds another scoop of the cheese to the flour for dredging. This adds a nutty, salty bite to her chicken, which she cooks in a buttery garlic sauce laced with fresh lemon juice.
2. The Pioneer Woman’s Chicken Piccata with Buttery Lemon Noodles — The beauty of Ree Drummond’s chicken piccata is that it turns out all of the elements for a complete meal in just 16 quick minutes. After pan-frying the chicken and making a creamy lemon-white wine sauce, she serves the golden-brown meat with lemon-scented pasta and a salad of crisp arugula on the side.
1. Giada’s Chicken Piccata — For Giada, classic is key in her simple-to-prepare piccata (pictured above). Just before serving, add a final pat of butter to the sauce, which Giada says will “thicken the sauce again and give it that rich taste.”