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My Trip to Spain

Episode | From: Food Network Specials

Kelsey serves up some of the most memorable flavors, tips and techniques from her recent culinary road trip through Spain. There's nothing more Spanish than Gazpacho and her cold and creamy recipe uses a secret Spanish ingredient that you'll want to use every time you make it. Grilled Garlic Shrimp topped with a classic Romesco Sauce and brothy and steamy Clams mixed with Spicy Chorizo Sausage pull from Spanish seafood essentials. For dessert, it's a twist on the Empanada, when she adds the classic American ingredient -- apples -- then combines it with a sweet almond pastry cream. It's a trans-Atlantic trip to her favorite culinary hotspot, Spain!

Cubano Fiesta

Episode | From: Easy Entertaining with Michael Chiarello

Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha Gameplan 1 Day Before Party: Simmer steak and vegetables for Ropa Vieja. Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook. Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce. Tear steak into bite-size strips. Chop and sauté onions, garlic and peppers for Ropa Vieja. Season black bean mixture. Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight. Strain black beans, cool and store in refrigerator overnight. 1 Hour Before Party: Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm. Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm. Reheat Ropa Vieja. Reheat Cuban Black Beans. At the Party: Blend and serve Caipirinha Cocktails. Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains. Eat and Enjoy!

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!

Basta Pasta

Episode | From: Easy Entertaining with Michael Chiarello

It's pasta three ways in an inexpensive party featuring everyone's favorite Italian food served in ways you'd never expect! With recipes for Lasagna of Roasted Butternut Squash; Crispy Pasta Salad with Warm goat cheese and pancetta; Baked Pastina Timbale Gameplan 1 Day Before Party: Grind fennel-cinnamon spice mixture for Butternut Squash Lasagna. Peel and dice butternut squash. Season and roast squash then puree for lasagna. Blend puree with cheeses and set aside in refrigerator. Roast tomatoes and jalapeños for Pastina Timbale Sauce. Dice roasted peppers for Pastina Timbale Sauce. Cook lasagna noodles for Butternut Squash Lasagna. Dice and sauté remaining ingredients for Pastina Timbale Sauce. Finish Timbale Sauce. Cool and store overnight in refrigerator. Prepare and finish béchamel sauce for Butternut Squash Lasagna. Assemble Butternut Squash Lasagna. 1 Hour Before Party: Bake Butternut Squash Lasagna. Cook pastina for Pastina Timbale. Poach and sauté sausage for Pastina Timbale. Sauté garlic and breadcrumbs for Pastina Timbale. Prepare bowl to mold Timbale. Combine pastina with Timbale sauce, pour into bowl and rest until service. Cook angel hair pasta and fry for Pasta Cakes. Assemble and dress Pasta Cake Salad. At the Party: Un-mold Pastina Timbale. Eat and Enjoy!

Tooling Up Your Kitchen

Episode | From: How to Boil Water

Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

Budget Party

Episode | From: Easy Entertaining with Michael Chiarello

It's high class without high cash as Michael hosts another low cost, high impact meal that will save you time and money entertaining. With recipes for Bean Cassoulet with; Fennel Spiced Chicken and Roasted Vegetables; Roasted Peppers and Pecorino Cheese; Toasted Coconut Flan Gameplan Day Before Party: Roast Peppers on burner or hot plate. Steam roasted peppers in a paper bag for a few minutes. Combine fennel seeds, white pepper corn, and coriander. Roast the seeds dry in a sauté pan, and grind the mixture with some gray salt. Put in a container and save for the party. Peal, remove seeds, and tear apart roasted peppers. Season with salt, pepper, and extra virgin olive oil. Plate, cover, and refrigerate peppers for the party. Day of the Party: Toast shredded coconut for flan dessert. Cut and blanche brussel sprouts for cassoulet. Combine and simmer coconut milk, milk, and cream in a sauce pan for flan dessert. Add toasted coconut. Slice and caramelize onions, Parsnips, peeled celery and carrots for cassoulet. Add blanched brussel sprouts and season with salt, pepper, and fennel spice rub. Separate chicken for cassoulet, heavily season with fennel spice rub, and caramelize in pan. 1 Hour Before Party: Slice pancetta, add a couple cloves of garlic, and cook in your cast iron pan. Once caramelized add white beans, chicken, and vegetables. Bake cassoulet. Whisk eggs and egg yolks together. Strain in coconut milk mixture. Make caramel for flan dessert. Ladle caramel and custard into mason jars and bake in the oven in a water bath. Remove from mason jars after dinner and serve. Slice pecorino cheese and add to roasted peppers with Italian parsley. Eat and Enjoy!

Marrakech Nights

Episode | From: Easy Entertaining with Michael Chiarello

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea. Gameplan Day Before Party: Salt, stack and soak lemon slices for Preserved Lemon. Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions. Rinse and refrigerate Preserved Lemon slices overnight. Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions. Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto. Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots. Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions. Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight. Remove Tagine of Lamb Stracatto from oven and refrigerate overnight. 1 Hour Before Party: Boil water and add cous cous for Cous Cous with Preserved Lemon. Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions. Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon. At the party: Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana. Eat and Enjoy! Wine Recommendation Trefethen Double T 2002 Napa Valley Red Ravenswood 2003 Vintners Blend Zinfandel

Housewarming Party

Episode | From: Easy Entertaining with Michael Chiarello

Celebrate your new home with a home made meal that's as simple as it is delicious. You'll be the envy of the neighborhood with recipes for Crespelli "Short Stacks" with BBQ Chicken; Slightly Cooked Gazpacho and Olive Oil Cake. Gameplan 2 Days Before Party: Assemble and simmer all ingredients for Barbeque Sauce. Cool, cover and refrigerate sauce until day of party. Blend ingredients for Crespelli Short Stacks crepe batter. Cover batter and refrigerate. Mince carrots for Slightly Cooked Gazpacho. Saute carrots with garlic, add tomato juice. Season and pour into a bowl to cool. Cover the Gazpacho and refrigerate. Reheat Barbeque Sauce. Using a roasted store-bought chicken, remove the skin and pull the chicken from the bone. Stir the chicken into the warm Barbeque Sauce. Stir in orange zest. Set aside to cool. Cover and place chicken in refrigerator. Pull Gazpacho from the refrigerator and finish Gazpacho by adding small-diced red onion, zucchini, celery, fennel, fennel fronds. Season Gazpacho, cover and set aside in refrigerator. Cook crepes in butter. Layer crepes on a sheet pan on top of wax paper. Assemble Crespelli Short Stacks by buttering crepes and layering them with chicken in Barbeque Sauce. Wrap finished crepes in foil and set aside in refrigerator. 1 Hour Before Party: Pre-heat oven to 350?F and place wrapped Crespelli Short Stacks for 30 minutes to heat through. Reduce orange juice for Olive Oil Cake. Reserve. Assemble chopped scallions, cabbage, apple, lemon juice, lemon juice, olive oil for Apple Slaw. Blend milk, eggs, olive oil, liquor, reduced orange juice, sugar, rosemary, lemon zest and anise seed for Olive Oil Cake batter. Add dry ingredients, baking powder and flour, to Olive Oil Cake batter. Bake Olive Oil Cake in two greased round spring-form pans. Plate Gaspacho in a large bowl. Finish with chopped fresh parsley, fresh basil and Sweet 100 tomatoes and red wine vinegar. At the Party: Toss Apple Slaw with dressing. Remove Crespelli Short Stacks from the oven and slice into 8 pieces. Un-old Olive Oil Cakes and spread with orange marmalade while cake is still warm. Slice cakes into eights and garnish with rosemary. Eat and Enjoy!

Elegant Holiday Dinner

Episode | From: Easy Entertaining with Michael Chiarello

With recipes for Forever Roasted Lamb with Roasted Winter Vegetables, Risotto al Cabernet, Roasted Beet Onion and Orange Salad, and Peppermint Mock Misu, Michael is going to show you how to throw a dinner party full of elegance. Gameplan 1 Day Before Party: Peel, dice and boil sweet potatoes for Roasted Vegetables. Trim, halve and blanch brussel sprouts. Drain, cool and store sweet potatoes and brussel sprouts in refrigerator overnight. For Roasted Beet Onion and Orange Salad. Wash, trim and roast beets. Trim pearl onions and toss with olive oil. Toast and grind spices for Fennel Spice Rub. Store overnight. Add pearl onions to beets in the oven and roast until both beets and onions are tender. Cool and store separately in refrigerator overnight. Morning of the Party (At least 8 hours before meal is served): Peel and chop onions and herbs for Forever Roasted Lamb. Sauté onion herb mixture. Prepare lamb leg by slicing it open and laying it flat. Season the leg with salt and pepper and reserved Fennel Spice Rub. Stuff with half of the onion and herb mixture. Roll up and tie the leg. Season outside and roast with carrots and celery on low temp for 7 hours. Simmer brandy syrup and chop peppermint for Peppermint Mock-misu. Blend chocolate and ricotta filling. Assemble Mock-misu, cover and store in refrigerator until service. One Hour before the Party: Cover lamb with remaining onion herb mixture and cover with foil. Roast lamb for an additional hour. Sauté onions and rice for Risotto al Cabernet and add the wine and the first ladle of stock. In another pan, sauté reserved brussel sprouts and sweet potatoes. Finish vegetables in oven and season with chopped herbs and garlic. Finish Risotto al Zinfandel with remaining broth, wine and cheese. Pour the risotto onto a platter and serve hot. Pull lamb from oven and serve on a platter with roasted vegetables. Assemble Roasted Beet, Onion and Orange Salad by peeling and dicing beets and plating them with oranges, roasted pearl onions, hazelnuts and vinaigrette. Serve the Peppermint Mock-misu for dessert. Eat and Enjoy!

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Showing 791 - 799 of 799 results for garlic recipes