Bakers’ Dozens: Into the Deep … Freeze
FN Dish – Food Network Blog
Have you ever given any thought to taking your desserts into another zone? The below-32-degrees zone?
Almost nothing is off-limits when I bake. I let my mind go in many places and see where it lands. Often, it’s in the freezer.
I created a Peanut Butter Jelly Roll recipe, and now it has a new life as a “Peanut Butter Jelly Roll Pop.” I start off with a flourless, gluten-free chocolate sponge cake. Roll it super thin, spread peanut butter cream and jelly on it, and roll it into a super-cute Yodel-like (one of my favorite snack cakes, ever) jelly roll and then coat it in chocolate.
After everyone in my family has eaten their fill, I cut the leftovers into thick slices, pop a stick in each, dip completely in a chocolate robe and freeze them. They’re amazing frozen.
Be creative and make extra when you have time.
Now, let’s talk cheesecake. Not traditionally served frozen, but what about cheesecake pops? Picture this: Bake your family’s favorite New York-style cheesecake. Dense and delicious, and a perfect dessert to eat on a stick.
– Choose a cheesecake flavor you like.
– Choose a crust.
– Bake the cheesecake and allow it to sit for 12 to 24 hours.
– Before slicing insert popsicle sticks.
– Freeze the slices until very firm, about 4 to 5 hours.
– Dip a slice of frozen cheesecake into Magic Shell, and roll in sprinkles, toasted nuts or coconut.
P.S. You can skip the baking part and turn any leftover cheesecake into a fun frozen treat.
Old-fashioned lemon bars when freshly baked are just about heaven. Buttery crust, creamy and with a tart custard — my idea of perfection. Now, think of these glorious lemon bars ice cold, yet the custard is still creamy, but best of all, they are individually wrapped for easy snacking. The freezer is our best friend. It allows us to bake ahead of time, it locks in freshness and — let’s admit something here — we ALL love a frozen, sinfully delicious snack. Think of these bars as ice cream, only much better.
Cake. Leftover cake, homemade or store-bought. Before it gets stale, crumble it up in a bowl, fold in a frosting of your choice, mix well, scoop into 1-to-2-inch balls, put a lollipop stick in each and throw those babies in the freezer for 2 hours or overnight.
Remove the pops and frost with your favorite frosting (I love cream cheese frosting). Or, you can dip the pops in warm Magic Shell, which will harden immediately. Roll them in sprinkles or mini chocolate chips, toffee pieces or even M&M’s. Wrap in an airtight container or a FoodSaver bag. (A FoodSaver is my new favorite kitchen toy. Its sucks out all the air. No air = no burn. )
Kids love this quick and easy snack, and you’ve repurposed that layer cake, giving it a brand-new life.
Plus: How to Make Hedy Goldsmith’s Peanut Butter and Jelly Rolls
Pastry chef and cookbook author Hedy Goldsmith is a James Beard Award finalist for the nationally contested Outstanding Pastry Chef category. Her creations grace the menus of The Genuine Hospitality Group of restaurants, including flagship Michael’s Genuine Food & Drink in Miami. Her first cookbook, Baking Out Loud, was published by Clarkson Potter in 2012. Hedy has been featured in multiple national media outlets, including NBC’s Today show, The New York Times and People magazine. She is in her fifth season of Cooking Channel’s Unique Sweets, and her new Food Network blog series, Bakers’ Dozens, appears monthly on FN Dish.
Chrissy Teigen Gives Glory to John Legend’s Egg Sandwiches
FN Dish – Food Network Blog
Anyone who watched the Academy Awards on Sunday night knows singer-songwriter John Legend (aka John Stephens) and rapper Common (Lonnie Lynn) killed it with their rousing performance of “Glory,” from the film Selma, sparking a standing ovation from the audience and leaving some celebrity faces streaked with tears. Then they slayed it all over again when they collected their golden statuettes for Best Original Song.
But what you may not know is that Legend is also apparently handy with the morning meal.
“I don’t cook a lot,” he recently told Grub Street, “but I often cook breakfast … I’m good with omelets, egg sandwiches, scrambled eggs, bacon — anything you want for breakfast, I can make it.”
Legend’s model wife, Chrissy Teigen, who is an enthusiastic eater and who recently judged Burger Bash at the South Beach Wine & Food Festival, has offered her endorsement, especially of her husband’s egg sandwich, a “sausage McMuffin,” featuring sausage, an English muffin (Thomas’), an egg cooked over easy, and not one, not two, but three slices of American cheese.
“And only American cheese is acceptable,” Teigen told Grub Street. “It’s the only thing we do right, lately.”
Of course, she said that before he wowed the crowd at the Dolby Theatre and snagged that shiny new friend named Oscar.
Your Sunday Supper: Damaris’ Red Wine Spaghetti and Meatballs
FN Dish – Food Network Blog
One of the things I’ve learned since becoming an adult is that every family makes spaghetti and meatballs a little bit differently. When I was growing up, my mom used as many vegetables as possible and skipped the meatballs entirely, preferring to cook some ground turkey directly in the sauce. It was awfully good, but still, I found myself coveting other approaches.
When my sister got married, her husband introduced us to his family recipe, with basic beef meatballs and Parmesan cheese and tiny bits of chopped carrots in the sauce. My own husband’s childhood spaghetti night involved canned marinara and links of Italian sausage.
Being someone who is always in pursuit of the next great dish, I’ve not settled down into one particular approach to the classic dish of spaghetti and meatballs. Sometimes I make chicken and ricotta meatballs; other times I’ve opted for a trio of ground meat and Italian bread, lightly soaked in milk.
Last weekend, however, I made Damaris Phillips’ Red Wine Spaghetti and Meatballs, and I might be ready to put all other recipes to the side and settle down with this one. Her sauce is dense and rich (hello, one stick of butter!), the meatballs are tender but with structural integrity, and the trick of adding red wine to the pasta water is just fun.
Make this recipe for your Weekender and start a brand-new spaghetti and meatballs tradition!
Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia. Find more of her food (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. She’s the author of the cookbooks Food in Jars and Preserving by the Pint.
Giada De Laurentiis Proves You Can Have Pasta for Breakfast
FN Dish – Food Network Blog
Leave it to Food Network’s own queen of Italian cuisine, Giada De Laurentiis, to transform a breakfast classic — bacon and eggs — into a rich, hearty pasta ideal for any time of day. While cooking for a packed crowd last weekend at the South Beach Wine & Food Festival, in between answering fan questions and mingling with her onstage guest cook, Giada showed off how simple it is to make her carbonara, a next-level version of a traditional recipe featuring creamy eggs and Italian bacon. Read on below for her top-10 tips for making this silky, comforting pasta, then get her quick-fix recipe.
1. Instead of everyday bacon, Giada uses pancetta — an unsmoked Italian bacon — in her carbonara. When rendered, it becomes crispy and salty, and the drippings can be used to saute the onions.
2. Giada admits that while onions may not be an ingredient in the most-authentic carbonara recipes, they’re indeed a beloved element in her family’s recipe, as they offer sweetness, which offsets the salt, and promise “a lot of flavor.”
3. Be sure to cook the onions slowly and over low heat so they have time to develop their sugars.
4. It’s best to use room-temperature eggs, since they’re added directly to the hot pasta; cold eggs have a greater chance of seizing and scrambling, which doesn’t make for a smooth sauce.
5. Along with a few eggs, Giada adds a splash of cream, which, like the onions, is a staple in her family’s recipe. This makes the sauce extra creamy.
6. Once you pour the egg-and-cream mixture over the pasta, Giada says to simply “go, go, go,” meaning to stir quickly and constantly. By keeping the eggs moving, you’ll help to prevent scrambling.
7. As for cheese, Giada recommends a mixture of Gruyère and Parmesan; together they boast a warm, nutty flavor, and they melt easily to create a gooey finished product.
8. Giada doesn’t believe in draining the pasta; instead, just scoop out the noodles using a spider, and save the remaining pasta water, which is filled with valuable starch. You might need it to thin out the sauce.
9. While Giada opted for rigatoni to make her carbonara onstage, she says that you can use whichever shape is your favorite.
10. For an even fuller flavor, add green peas or fresh chives before serving. These will help to brighten up the dish, and chives will complement the sweet sauteed onions.
Get the Recipe: Penne a la Carbonara
What to Watch: Family Bonding on Farmhouse Rules and the Series Premiere of All-Star Academy
FN Dish – Food Network Blog
Get cooking this weekend with Food Network. First, on Saturday morning, watch The Kitchen for a variety of recipes that are perfect for a cold winter day, from chicken tortellini soup to healthy grain bowls and a maple-and-rum toddy for a warm finish. Then, on Sunday, gather around the bonfire with Nancy Fuller on Farmhouse Rules as she cooks up a comforting meal you don’t want to miss.
On Sunday night, tune in for three hours of competition starting at 8|7c. First, watch chefs rush through the aisles to figure out Guy Fieri’s favorite dish on Guy’s Grocery Games. Then, catch the premiere of All-Star Academy as Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon each pick two home cooks to guide to victory. Each rookie must compete for a spot on a mentor’s team, but not all of them will make it to the next round. And don’t forget to watch a new episode of Cutthroat Kitchen to see what wild obstacles the chefs must endure as they cook.
The Kitchen: Winter Mix
Jeff Mauro cooks up a traditional family favorite, chicken tortellini soup, and FoodNetwork.com has new and tasty ways to lighten up three of your favorite dishes. Geoffrey Zakarian teaches us a kitchen basic mother sauce, while Marcela Valladolid and Katie Lee keep it healthy and delicious with their grain bowl recipes. We’ll show you a few overlooked ingredients that you just might like, and Geoffrey wraps it all up with a warm maple-and-rum toddy while the hosts get popping with fantastic ways to top popcorn.
Farmhouse Rules: Bonfire Bonding
Nancy Fuller is having the family over for some good old-fashioned bonfire bonding! She first heads to her local bakery to pick up a fresh boule of sourdough for her French Onion Soup bowls and then finishes up the rest of the meal (Homemade Beef Stock, Pork Chop Layered Salad With Blue Cheese Dressing and Chocolate Toffee No-Bake Cookies) while the family gets the bonfire started in the backyard.
Guy’s Grocery Games: Triple D Takes On Triple G … Again!
Creating the ultimate diner dish should be easy for Triple D chefs, but a strict weight limit on ingredients makes this challenge heavy-duty. Then, who has time to figure out what Guy Fieri’s favorite dish is when you get only a few minutes to shop? The final two must make a stuffed entree with ingredients from every aisle. The winner takes a road trip around the market worth up to $20,000.
All-Star Academy: Choosing Teams
Ten home cooks from around the country are about to embark on the greatest culinary adventure of their lives. But first, they will need to cook for a spot on a mentor’s team. Bobby Flay, Alex Guarnaschelli, Curtis Stone and Michael Symon will each have two home cooks to guide through the competition. Special guest judge Simon Majumdar will help decide which home cooks will have a chance to move forward.
Cutthroat Kitchen: You’re Bacon Me Crazy
One chef has to use finger tools while making a bacon-wrapped dish. Another chef has to make lasagna while driving around the kitchen in a racecar seat. Finally, a chef has to make a black and white cookie while doubling their movements on a black and white prep station.