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Showing 3,841 - 3850 of 4,299 results for chopped all-stars, season 2
Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce
Recipe
| Courtesy of Anne Burrell
- Total Time:
- 1 hour 14 minutes
Celebration Cakes
Episode
| From:
Food Network Challenge
Ten chefs, all strangers, pair up in five teams of two. For the first part of the competition, they work separately. Then, in the final two hours, the teams get to work together. Their challenge: to come up with a cake that's worthy of $10,000. Only there's a twist...and it's a big one. The competitors won't find out until minutes before the competition WHO their partners are and WHAT the theme is. This is a competition that tests creativity and cooperation, all under a ticking clock.
COMPETITORS:
Green Team Julie Durkee, Torino Baking Inc., Berkeley, CA Rebecca Sutterby, Sugar Creations, Savonburg, KS
Pink Team Marjorie Chua, Let Them Eat Cake, Costa Mesa, CA Lisa Raffael, Delicious Desserts, Falmouth, Cape Cod, MA
Grey Team Carol A. Murdock, Classic Cakes LLC, West Hartford, CT Richard Ruskell, Montage Resort & Spa, Laguna Beach, CA
Blue Team Tina Haldeman, Cloister Hotel, Sea Island Resort, Sea Island, GA Buddy Valestro, Carlo's Bakery, Hoboken, NJ
Black Team Alexandra J. Frankel, Brownstone Cake Company, Park Slope, Brooklyn, NY Steven Watts, Sweet Sensations, Rockport, ME
JUDGES: Rob Bleifer, Executive Chef for the Food Network Kitchens, New York, NY Nicholas Lodge, www.nicholaslodge.com, Atlanta, GA Mike McCarey, Mike's Amazing Cakes, Redmond, WA
Giardiniera, Meats, Cheese, Olives, Breadsticks, and Smoked Almonds for Antipasto
Recipe
| Courtesy of Rachael Ray
- Total Time:
- 15 minutes
Sohui Kim
PROFILES
Chef Sohui Kim thinks truffle oil is overrated. “I firmly believe that salt, a pinch of sugar and/or a splash of rice wine vinegar can always save the day,” she says. And that may very well be true—as long as you know how to wield those ingredients like Kim can. Sweet-salty-spicy flavors perk up cuisine from South Korea, her birthplace, and they now electrify the food at The Good Fork and Insa, the two Brooklyn restaurants she runs with her husband, Ben Schneider.But gochujang and kimchi aren't the only stars. On The Good Fork menu, fried calamari with fra diavolo and Parmesan are just below her savory, teriyaki-drizzled scallion pancake. It’s eclectic and fresh, but comfortably mom-and-pop cuisine. In The Good Fork Cookbook, Chef Kim describes her food as “traditional dishes heightened by a global pantry; classics, with just enough of a twist to make them new again.” It’s the kind of food that builds a following, so much so that after Hurricane Sandy damaged their restaurant, Kim was able to crowdsource $50K to rebuild.That kind of tenacity is what put Kim on the culinary track in the first place: after graduating from ICE, she secured an externship at Blue Hill under Chefs Dan Barber and Michael Anthony. They tried to persuade her to move upstate as they opened Blue Hill at Stone Barns, but the buzz of the West Village sounded more appealing, so she moved on to work with Anita Lo at Annisa.Kim brings her professional chops to Panna, but with a warm, homespun touch that's evident in the loving way she pleats pork dumplings (the ones that beat Bobby Flay's in a throwdown). Watch how she bundles veal shanks with butcher’s twine to make Osso Buco, the dish her husband cooked to woo her while they were dating. Other dishes taste totally familiar, but draw from the “global pantry” that defines Kim's style: pan-seared chicken breasts, bathed in a butter sauce funkified by Chinese fermented black beans, or a lentil salad specked with piquillos, a sweet Spanish chile. So, whether you’ve got flavor wanderlust or need a dose of edible comfort, Kim’s cuisine will satisfy and leave you hungry for more.Sohui's Restaurants:Insa (Brooklyn, NY)The Good Fork (Brooklyn, NY)Sohui's Book:The Good Fork Cookbook (2016)
