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  • Best 5 Last-Minute Christmas Dinner Recipes 20 Dec 2014 | 10:00 am FN Dish – Food Network Blog

    Balsamic Roast Pork Tenderloins

    Christmas may be less than a week away, but that doesn’t mean you don’t have time left to prepare a holidayworthy feast. To pull off an easy and enjoyable celebration, opt for simplicity instead of intricacy when it comes to menu planning, and stick with classic dishes that you know will appeal to your guests. Read on below for Food Network’s top-five last-minute Christmas dinner recipes from Ina Garten, Rachael Ray and more of your favorite chefs to find go-to ideas for main dishes and sides to round out your seasonal spread.

    5. Pan-Roasted Brussels Sprouts with Bacon — Follow Sunny Anderson’s lead and cook the Brussels sprouts in the same pan in which you sauteed the bacon — this will help the vegetables absorb the decadent taste of bacon fat as they become golden brown.

    4. Fettuccine with Quick Ragu — Not all meat sauces require hours of slow cooking; this one from Food Network Magazine, boasting a hearty saute of garlic, ground veal or turkey, and crushed tomatoes, takes only 35 minutes to prepare.

    3. Fresh Mushroom and Parsley Salad — A six-minute salad that’s made with only a handful of ingredients, Giada De Laurentiis’ good-for-you salad features earthy button mushrooms, fresh green herbs and a simple lemony dressing.

    2. Easy Parmesan “Risotto” — The beauty of this next-level rice dish is that it doesn’t require the stand-and-stir method of cooking like traditional risotto. For a largely hands-off process, Ina combines Arborio rice with plenty of warm chicken stock before baking, allowing the rice to absorb the liquid and become tender.

    1. Balsamic Roast Pork Tenderloins — To make sure her lean tenderloins (pictured above) are bursting with flavor from the inside out, Rachael stuffs the meat with garlic before cooking. After only a few minutes in a high-temperature oven, the pork is juicy and the garlic sweet. Click the play button on the video above to watch her make the dish.

    Visit Food Network’s Holiday Central for more speedy holiday recipes.

  • Enter to Win a 2015 Food Network Calendar 20 Dec 2014 | 7:30 am FN Dish – Food Network Blog

    2015 Calendar‘Tis the season for giving, and with that in mind, FN Dish is offering its loyal readers the chance to win a holiday present: a 2015 calendar. Not your ordinary calendar, this beauty celebrates what will be “the sweetest year ever from FoodNetwork.com,” and with that comes 13 months’ worth of mouthwatering dessert photos and Food Network Kitchen’s sweet-tooth-satisfying recipes for tried-and-true picks like Go-To Chocolate Chip Cookies and Quick & Easy Tiramisu and for next-level ideas like Popcorn Sandwich Cookies with Salted Caramel.

    2015 will be a year of cakes, cookies, cobblers and more with this calendar, and while you can buy one now at the Food Network Store, FN Dish is giving away one calendar for free to five lucky, randomly selected fans. All you have to do to enter to win is leave a comment telling us which of Food Network Kitchen’s recipes is your favorite; you must include the recipe URL to be eligible to win (find all of the recipes here).

    So, tell us: Which of Food Network Kitchen’s recipes is your favorite? (See them all here.)

    You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. and Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 9:30 am EST on Saturday, Dec. 20, 2014, and 9:30 EST on Saturday, Dec. 27, 2014. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance of the Official Rules. ARV of each prize: approx. $14.95. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd., Knoxville, TN 37932.

  • Are These Exotic Veggies Poised to Break Out in 2015? 19 Dec 2014 | 3:00 pm FN Dish – Food Network Blog

    Mixed VegetablesIf your plans for 2015 include vegging out – as in eating more vegetables – you don’t have to stick with the same old same old. You may as well branch out, like Kalettes spreading their green and purple leaves, into the (relatively) new and different:

    Kaletttes? These new hybrid veggies, a cross between a Brussels sprout and kale that’s known to be milder and less earthy than its progenitors, were developed by Britain’s Tozer Seeds and introduced in the United States in 2014. Resembling tiny purple cabbages and featuring a slightly nutty flavor, Kalettes are one of several exotic vegetables that NPR’s The Salt blog predicts are poised for a breakout moment in the coming year, as we cooks and eaters loosen our grips on the comfort foods we clung to during the recession and reach for more adventurous options.

    Also on NPR’s list: broccoflower, a broccoli/cauliflower hybrid that can be substituted in just about any recipe that calls for either of its parent vegetables; colorful rainbow carrots (try them roasted or with walnut oil and toasted cumin seeds) and Broccolini.

    Broccolini, aka “baby broccoli,” is the result of a marriage between broccoli and Chinese kale. It is known for its bright green color, pleasing crunch, long and slim stalks, diminutive florets, and subtle, vaguely peppery flavor and has actually been around since the ’90s.

    Here are a few Broccolini recipes to try:

    Sauteed Broccolini Sauteed Broccolini and Garlic Broccolini and Balsamic Vinaigrette Garlicky Broccolini Whole-Wheat Pasta with Broccolini and Feta Lemon Broccolini Grilled Broccolini Sausage and Broccolini Risotto Chicken and Broccolini Stir-Fry

     

    Happy vegetable adventuring!

  • Behold: The Totally Crazy and Completely Awesome Latke Burger 19 Dec 2014 | 2:00 pm FN Dish – Food Network Blog

    The Latke Burger

    Your bubby was right: Crispy, golden latkes need nothing more than a dab of applesauce or sour cream for you to get in the holiday spirit. But if you can munch on latkes for eight nights straight without batting an eye, perhaps there’s room for a new rendition. Enter: the Latke Burger. Just in time for Hanukkah, Food Network Kitchen takes the oil tradition even further, uniting two Jewish deli staples into one stacked mash-up of miraculous proportions. By sandwiching a fried corned beef patty between two freshly fried potato pancakes, you can celebrate the miracle of oil in all of its crunchy and savory splendor.

    Like you’d take your go-to burger with mustard and ketchup, top it with applesauce and a little horseradish mustard. Finish it off with some home-fried sufganiyot (jelly doughnuts) and you’ve got yourself a holiday.

    Watch how Food Network Kitchen makes the Latke Burger here.

  • The Fat Radish Kitchen Diaries — Off the Shelf 19 Dec 2014 | 10:00 am FN Dish – Food Network Blog

    The Fat Radish Diaries“On our first day of shooting we spent an entire day trying to capture a good shot of pancakes. We almost quit on the spot,” admits Ben Towill, one of the restaurant owners and writers behind this week’s featured book, The Fat Radish Kitchen Diaries. The Fat Radish serves up vegetable-centric English cuisine, but make no mistake: This cookbook reaches further into the restaurant team’s history than a simple recitation of recipes from the menu. The Fat Radish Kitchen Diaries is full of vibrant, funny tales of the journey it takes to build a successful restaurant business (and to write a truly gorgeous cookbook).

    That’s not to say the food isn’t remarkable. As far as restaurant cookbooks go, The Fat Radish Kitchen Diaries is remarkably cookable, filled from the first page to the last with recipes that you’ll easily be able to make and enjoy in your home kitchen. The book features traditional English fare, like Cottage Pie, Brussels Sprout Bubble and Squeak (recipe after the link for you to enjoy at home), and Scotch Eggs. The Fat Radish Kitchen Diaries also includes a couple of nods to pub favorites, like The Fat Radish Cheeseburger and Spring Onion Rings with Tartar Sauce. The book is organized seasonally, but the gorgeous images dare you to wait until spring to enjoy the Leek and Peekytoe Crab Gratin or the Charred Snap Peas with Mint Salt and Chili Oil. The Fat Radish Kitchen Diaries even has a recipe for Banoffee Pie, something many Americans have wondered about since the first time they watched Love Actually.

    Brussels Sprout Bubble + SqueakAs for getting your home-cooked food to taste like something you’d get at The Fat Radish restaurant in New York, Phil Winser lets you in on his secret: “Half a bottle of wine and a sense of humor if things aren’t perfect.” The Fat Radish Kitchen Diaries is full of exceptional recipes that will give you restaurant-quality dishes in the comfort of your own home. You can order your copy here.

    Brussels Sprout Bubble + Squeak

    Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it’s the perfect brunch dish.

    Serves 4

    1 baking potato, diced
    1 pound Brussels sprouts, quartered lengthwise
    1/2 pound thick-cut bacon, sliced into bite-sized pieces
    1 yellow onion, thinly sliced
    Coarse salt and freshly ground black pepper
    4 poached eggs
    Small handful chopped chives

    Bring a large pot of water to a boil and add the potatoes. Cook until just tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a paper towel-lined plate and set them aside. Place the Brussels sprouts in the water and cook until they’re just tender, about 5 minutes. Transfer them to the same plate with the potatoes.

    Meanwhile, place the bacon in a large, heavy skillet set over medium-high heat. Cook, stirring now and then, until the fat is rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate and set it aside. Add the onion to the skillet and cook, stirring now and then, until beginning to soften, about 10 minutes. Add the reserved potatoes and Brussels sprouts to the onions and cook until everything is very well browned and cooked through, another 10 to 15 minutes. Return the crisp bacon to the pan and stir to combine everything. Season the mixture with salt and pepper.

    Transfer the vegetable mixture to 4 plates. Top each serving with one egg and scatter generously with chives. Serve immediately.

    Recipe reprinted with permission from The Fat Radish Kitchen Diaries, copyright 2014 by Ben Towill, Phil Winser and Nick Wilber with Julia Turshen, Rizzoli New York.

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