FoodNetwork Site Search Results

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. 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: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.

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!