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Showing 1,011 - 1020 of 1,022 results for italian desserts
An International Christmas
Episode
| From:
Food Network Specials
To honor international Christmas cultures, the Voltaggio Brothers have put together an eclectic menu that unites traditional Christmas dishes from all over the globe. They're starting things off with Greece's cherished Avgolemono Soup and celebrate their own Italian heritage with a Squid Bolognese. While these international traditions create an exciting new take for any home cook, the Voltaggios are also offering American traditions with a decadent Eggnog Creme Brulee that marries the classic French dessert with everyone's favorite holiday drink. It's a trip around the globe to celebrate Christmas in a way never imagined before.
Greatest Gourmet Burger for Under a Buck
Episode
| From:
Big Bargain Eats
Chef Nguyen Tran is traveling across the country in search of delicious dishes at incredible values, starting with a mouthwatering gourmet burger for less than a dollar at The Rockefeller in Los Angeles. Then he visits Hutchins BBQ, a legendary Texas barbecue institution known for their brisket and an all-you-can-eat deal that will leave you with meat sweats. In Seattle, Wash., Nguyen heads to List, an upscale Italian restaurant where everything on the menu is half price, including homemade truffle gnocchi and Chilean sea bass. In Austin, Texas, he satisfies his sweet tooth at Chez Zee, where an award-winning baker cooks up a sweet two-for-one dessert deal every night of the week.
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!
