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Showing 3,721 - 3730 of 4,299 results for chopped all-stars, season 2
Paul Berglund
PROFILES
If there’s one thing you learn as a line cook, it’s discipline. When Paul Berglund, executive chef of The Bachelor Farmer in Minneapolis, showed up in a suit for his first line cook interview at the acclaimed Oliveto restaurant in Oakland, CA, discipline was at the top of his resume: he was fresh from the US Navy and looking to launch a culinary career. “I was staring down at two choices,” he said: “Becoming a park ranger or a cook. I sometimes wonder what life would’ve been like in the Badlands, but am incredibly grateful fate steered me to cooking.”We, too, are very glad Paul Berglund didn’t become a ranger, or the world wouldn’t have The Bachelor Farmer, which opened in 2011 and serves some of the best edible expressions of the Upper Midwest. When Berglund began cooking at the converted historic brick-and-timber warehouse, most dishes leaned towards traditional Nordic fare—gravlax, Swedish meatballs— which connected him with his own heritage and the roots of traditional Midwestern cooking. However, it didn’t take long for Berglund to become inspired by ingredients sourced from local farms, including the best pork and butter he’d ever tasted. Berglund uses organic products whenever possible and also cultivates herbs and vegetables on The Bachelor Farmer's rooftop farm, which was the first of its kind in Minneapolis. A devotion to fine ingredients and their growers paid off when Berglund won the award for "Best Chef: Midwest" from the James Beard Foundation in 2016.You’ll understand how Berglund earned his accolades when you taste the fresh, wholesome dishes he’s made for Panna: maple syrup-braised beets with fresh cheese, hazelnuts, cider vinegar, or his shaved cabbage salad with Parmesan vinaigrette, chopped egg, and croutons. Even if you can’t put a finger on modern Midwestern cuisine, these dishes from Berglund’s kitchen will help you define it, deliciously.Paul's Restaurant:The Bachelor Farmer (Minneapolis, MN)
Triple Hazelnut Cake with Chocolate Buttercream Frosting
Recipe
| Courtesy of Deborah Biggs
- Total Time:
- 4 hours 10 minutes
Best Barbecue
Episode
| From:
Rachael Ray's Tasty Travels
Today Rachael’s all fired up to show you her picks for the most smokin’ barbecue joints and food the country has to offer! First she’s givin’ it to us southern style, as she visits Atlanta, Memphis and Durham, N.C. Next, we mosey over to Texas, where the barbecue is big and delicious. Then, it’s over to New York State to find great ‘Q in the most unlikely of places--New York City--as well as some upstate down-home favorites. Finally, it’s presidential ‘Q as Rachael takes us to two cities that launched several presidents: Little Rock and Cleveland. So the question remains, Was it the barbecue that built a nation? Rachael takes a big bite out of the nation’s tried and true ‘Q to bring the answers to you!
Sweets for Your Sweetie
Episode
| From:
The Kitchen
It's a Valentine's Day celebration with plenty of chocolate on this episode of The Kitchen. The hosts prepare a romantic meal with Geoffrey Zakarian's Dark Chocolate Mousse, a tender filet mignon with mushroom red wine sauce from Katie Lee, and two mouthwatering side dishes from Marcela Valladolid and Jeff Mauro. The Kitchen crew gets crafty with new ideas for valentines made out of chocolate, including adorable chocolate kiss critters and edible chocolate vessels. A master chocolatier joins in on the fun with a silky-smooth dark chocolate truffle recipe and out-of-this-world flavors to spice it up! Geoffrey caps it all off with his take on a chocolate martini.
Mentioned in this episode:
Strawberry Chocolate Bark
Ina Garten
TALENT
In 1978, Ina Garten found herself working in the White House on nuclear energy policy and thinking, "There's got to be more to life than this!" She saw an ad for a small food store for sale in a place she'd never been: the Hamptons at the end of Long Island. She and her husband drove up to investigate and made the owner an offer on the spot. Two months later she found herself the owner of Barefoot Contessa, a 400-sq. ft. specialty food store.Twenty years later, Barefoot Contessa grew to a 3,000-square-foot food emporium where twenty cooks and bakers prepared the food. Twenty-five more employees worked in the store helping thousands of customers to choose breads, salads, dinners and baked goods to take home. In 1996, Ina sold the store to her employees. In 2003, the new owners of Barefoot Contessa decided to close their doors and go on to new adventures.In 1999, Ina wrote her first book, The Barefoot Contessa Cookbook, which was one of the best-selling cookbooks of the year. The book invites readers into her specialty food store and shares the recipes that made it such a success. In 2001, Ina followed with best-selling Barefoot Contessa Parties! in which she invites readers into her home and shares her ideas and recipes for having parties that are fun for all — including the host. Her follow-up cookbooks, Barefoot Contessa Family Style (2002), Barefoot in Paris (2004), Barefoot Contessa at Home (2006), Barefoot Contessa Back to Basics (2008), Barefoot Contessa How Easy Is That? (2010) Barefoot Contessa Foolproof (2012), Make It Ahead (2014) and Cooking for Jeffrey (2016) all continue her style of cooking with easy, delicious, and foolproof recipes that you can make at home.In 2006, Ina and her business partner Frank Newbold started a successful line of Barefoot Contessa Pantry products, comprised of baking mixes and sauces developed from recipes in her cookbooks.Ina has been a columnist for Martha Stewart Living magazine, O, the Oprah magazine and House Beautiful magazine.Ina lives in East Hampton, N.Y., and Southport, Conn., with her husband Jeffrey, who is a professor at the Yale School of Management.Ina currently hosts Barefoot Contessa on Food Network.
Seafood Crepes with a Lobster Champagne Sauce
Recipe
| Courtesy of Jerry Hise
- Total Time:
- 1 hour 10 minutes
Gingerbread Boat and Men with Eggnog, Pistachio and Cherry Dip
Recipe
| Courtesy of Duff Goldman
- Total Time:
- 4 hours 25 minutes (includes chilling)
Big Game Bash
Episode
| From:
All-Star
Are you ready for the Big Game?! Well, you may not be if you don't have your recipes in shape. So, just in case you need some options as game day approaches, we've asked our starters to share some of their favorite recipes, guaranteed to satisfy ... from pre-game until after you kick your friends out. The first half features Paula Deen, Guy Fieri and Bobby Flay cooking up some classic football dishes. Then, the feast continues in the second half as Pat and Gina Neely, Tyler Florence and Giada De Laurentiis keep on cooking. So, pull up a recliner for the Big Game Bash and get ready for some of the best gridiron grub you've ever tasted.
