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The Chile Harvest, Part 2

The Chile Harvest, Part 2

Drying, Smoking, Powders, and Spice Blends

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The Mongols are Coming!

The Mongols are Coming!

Sharon Hudgins Reports

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Hatch Me If You Can

Hatch Me If You Can

Harald Zoschke Reports

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Making Chipotles at Home

Making Chipotles at Home

Mike Stines Reports

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A Barbecued Thanksgiving

A Barbecued Thanksgiving

Dr. BBQ and Friends Celebrate

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Fall Into Spicy Soups

Fall Into Spicy Soups

Soups Are the Elegant Side of a Chef’s Kitchen

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  • Marc Murphy and Kate Hudson Bring FarmVille’s Farm-to-Table Focus Beyond the Computer 23 Nov 2014 | 2:00 pm FN Dish – Food Network Blog

    Pumpkin Risotto with Gorgonzola and WalnutsFrom slaying dragons to impersonating superheroes, so much of what happens in many computer games stays simulated, but just recently, Zynga’s FarmVille, a popular Facebook application, began bridging the gap between the virtual and reality by launching the FarmVille to Table Recipe Book.

    With the help of Chopped judge Marc Murphy, plus food fan Kate Hudson, Zynga’s executive chef and a community of food bloggers, this brand-new digital recipe book allows FarmVille players to bring the game’s farm-to-table focus into their own kitchen. Fans are used to planting crops and cultivating a farm to yield fresh produce in the game, and now they can use those fresh ingredients to create Marc’s, Hudson’s and others’ decadent recipes  at home.

    “The FarmVille to Table digital cookbook embodies the values of fresh, farm-to-table ingredients,” Marc explains, adding that for fans, it “validates that cooking is fun, easy and an activity the whole family can enjoy.”

    Just in time for the autumn harvest, Marc shared a must-try recipe for his rich, creamy Pumpkin Risotto with Gorgonzola and Walnuts (pictured above). Read on below to get his showstopping recipe.

    Marc Murphy’s Pumpkin Risotto with Gorgonzola and Walnuts

    Ingredients
    1 small (1 3/4-pound) pumpkin, peeled, seeded and cut into 1-inch cubes
    4 tablespoons extra virgin olive oil
    4 to 6 cups low-sodium chicken stock, as needed
    1 medium white onion, diced
    2 cloves garlic, minced
    2 cups Arborio rice
    1 cup dry white wine
    1 teaspoon sage, chopped
    2 tablespoons unsalted butter
    2 tablespoons Gorgonzola
    2 tablespoons Parmesan
    Kosher salt, season to taste
    Freshly ground black pepper, season to taste
    Toasted walnuts

    Directions
    Preheat oven to 400 degrees F.

    Spread the pumpkin on a baking sheet and toss with 1 tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with foil to keep warm.

    Bring the broth to a boil in a medium saucepan over high heat. Turn off the heat, but leave the saucepan on the stove.

    Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic, and sweat until translucent, about 2 to 3 minutes. Add rice and cook for 2 minutes, stirring often, until it turns from translucent to opaque.

    Next, pour the wine into the pot and cook until evaporated. Add 1 cup of the chicken stock, stirring constantly, until the rice absorbs almost all of the broth, about 3 minutes.

    Repeat, keeping the risotto at a steady simmer and adding more broth as it is absorbed, until you use all the broth and the rice is barely tender, about 20 minutes total.

    Melt butter and add the pumpkin, cook until heated through, about 1 minute.

    Remove from the heat and stir in the cheese. Season to taste with the salt and pepper. Sprinkle with walnuts and serve.

    Photo courtesy Zynga

  • It’s Thanksgiving Week, But You Still Need Dinner 23 Nov 2014 | 12:00 pm FN Dish – Food Network Blog

    10-Minute Chicken, Corn and Kimchi Ramen

    The meal of all meals is upon us. Even if your thoughts are consumed with brining and gravy and place settings, one thing is for sure: You still gotta eat. In the days leading up to Thanksgiving, whip up these Beat-the-Clock Dinners that take 30 minutes, max. With these can-do recipes on your side, you’ll be energized and ready to go come Thursday.

    On a particularly bone-chilling day, nothing seems more fitting than taking a bowl of steamy soup to the face. Perfect for the most extreme, need-comfort-now cases, 10-Minute Chicken, Corn and Kimchi Ramen (pictured above) is as speedy as it gets, coming together in one skillet and ready as soon as the broth comes to a boil.

    15-Minute Bean, Egg and Avocado Tostadas

    Do breakfast-for-dinner even better with huevos rancheros-inspired 15-Minute Bean, Egg and Avocado Tostadas. Served on crunchy store-bought tostada shells, this recipe champions a game-changing technique that slashes time. Get this: By cracking fresh eggs into muffin tins, you can cook all your eggs at once. From there, load them onto the tostadas, top with the southwestern fixings and you’re good to go.

    20-Minute Chicken Cutlets with Charred Escarole Salad

    When it comes to quick cooking, the broiler might just be your best friend. 20-Minute Chicken Cutlets with Charred Escarole Salad relies on this high-heat oven setting, which zaps leafy wedges of escarole for a pleasantly blackened taste while quickly cooking the chicken until crispy yet tender. 

    25-Minute Unstuffed Pork Chops

    Think of  25-Minute Unstuffed Pork Chops as an easier way to bring all of the flavors of stuffed pork chops to your plate. Swap in croutons for the breading and simply pile the makeshift stuffing on top of the meat once it’s been seared. After all, a breading as stellar as this one, which is scattered with dried apricots and scallions, should be sitting on top for all to see.

    30-Minute Pan-Seared Salmon with Baby Bok Choy and Shittake Mushrooms

    With low-key veggie prep and a piping hot skillet, 30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms is your answer to a bountiful well-rounded meal. No one will believe you whipped this up in the thick of Thanksgiving prep. Look to soy sauce and white wine vinegar for bold, easy flavors, and use leftover cooked white rice to make this meal come together even quicker.

    It doesn’t stop there. For even more quick-cooking Beat-the-Clock Dinner ideas, make your way over to Food Network.

  • The Pioneer Woman’s Chicken-Fried Steak with Gravy — Most Popular Pin of the Week 23 Nov 2014 | 10:00 am FN Dish – Food Network Blog

    Chicken Fried Steak with GravyFrom rich chocolate cake with frosting to salty french fries, meaty chili and a tower of buttery pancakes, comfort food comes in many flavors and textures, and this week’s Most Popular Pin of the Week is no exception. Ree Drummond’s Chicken-Fried Steak with Gravy is a rich, hearty dinner featuring a tender, golden-brown cube steak fried with a seasoned breading, plus a side of fluffy mashed potatoes and a generous pour of smooth gravy for an over-the-top finish.

    For more takes on tried-and-true culinary comfort, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.

    Get the Recipe: Chicken-Fried Steak with Gravy

  • Non-Pie Desserts That Will Take the Cake This Thanksgiving 23 Nov 2014 | 7:30 am FN Dish – Food Network Blog

    Pineapple Upside-Down CakeApple, pumpkin and pecan pies — or a mashup of all three — are indeed no-fail options when it comes to Thanksgiving dessert, but if you’re looking to dress up the feast this year with new takes on tradition, introduce a sweet cake to your after-dinner spread. Read on below for classic and creative holiday cake ideas from Trisha Yearwood, Ina Garten and more Food Network chefs, then check out the complete roundup of Top Thanksgiving Cake Recipes for more turkey day inspiration.

    The key to making Trisha’s Pineapple Upside-Down Cake (pictured above) is building the cake from the bottom up. What will eventually be the top of the cake — the sweetened pineapple and bright-red cherries — forms the base as the batter cooks in the oven; Trisha recommends letting the pan rest atop the inverted cake for minutes after flipping so the sweet syrup absorbs into the vanilla-scented batter.

    Easy Cranberry and Apple CakeA deep-dish showstopper filled with seasonal flavors, Ina’s Easy Cranberry and Apple Cake (pictured above) comes together in just a few simple steps: Mix up a fragrant combination of fruit, cinnamon and citrus, then top it with a buttery sour cream batter before baking.

    Spiced Apple-Walnut Cake with Cream Cheese FrostingPut autumn’s abundance of apples to work in Giada De Laurentiis’ Spiced Apple-Walnut Cake with Cream Cheese Frosting (pictured above). Her moist Bundt cake is laced with the warm tastes of cinnamon, nutmeg and ginger, and blanketed with a rich frosting for over-the-top indulgence.

    Southern Red Velvet CakeA triple-layer beauty that’s as striking to look at as it is to indulge in, this Southern Red Velvet Cake (pictured above) is a holiday must-have. Opt for a topping of crushed pecans before serving to add welcome crunch to the dessert.

    Visit Thanksgiving Central for more Top Thanksgiving Cake Recipes.

  • Now Your Bartender Can Build You a Bespoke Beer 22 Nov 2014 | 3:00 pm FN Dish – Food Network Blog

    The HoppierIf hoppy beer makes you happy, then hoppier beer may make you happier. At least that seems to be the thinking behind the Hoppier, a barista-style machine that can automatically recalibrate the strength of hops in a beer and tailor its flavor to suit your taste.

    Hoping to hop on both the trend toward product personalization and the rage for craft beer, the U.K. product design and development firm behind the Hoppier, Cambridge Consultants, has created a device — basically a beer tap crossed with an espresso machine, with a few extra high-tech bells and whistles — that uses pressure to extract hops and add them to your beer.

    In essence, the contraption speeds up the dry-hopping process, which normally takes about two weeks, “by adding extra hops at the point of dispense,” says Edward Brunner, the head of food and beverage systems for Cambridge Consultants, to turn an average pint into one that meets an individual customer’s personal standard of perfection.

    “The aroma of the finished pint can be adjusted by increasing or decreasing the quantity of hops and by changing the type of hops used,” Brunner explains.

    The machine can also be used to add spicy or fruity flavors to your beer, if that’s the sort of thing that makes you hoppy … er, happy.

    Photo courtesy Cambridge Consultants

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