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Showing 1,921 - 1929 of 1,929 results for sherry
Mushroom Show
Episode
| From:
Emeril Live
Emeril prepares some tasty dishes utilizing different mushrooms. Chicken and Mushroom Sherry Sauce in Pastry; Fried Chantrelle Salad with Creamy Dressing; Black Trumpet and Truffle Risotto; Dried Porcini Crusted Salmon with Tomato Cream Sauce; Roasted Abalone Mushrooms with Crabmeat Salad
Fruit-Filled Desserts
Episode
| From:
Wolfgang Puck
Wolfgang learns the process of making ice cream at the famous Fosselman's ice creamery. He tops his day off making boysenberry, peach and lemon meringue cobbler with two ladies who created a mouth- watering cobbler recipe. With Guest chef Sherry Yard.
Stress-Free Italian
Episode
| From:
Everyday Italian
Today, Giada’s going to share her favorite recipes: Fusilli with Sausage, Artichokes and Sundried Tomatoes, Grilled Bread, Mixed Green Salad with Sherry Vinaigrette and Angel Food cake with Espresso Mascarpone Cream. They’re all stress-free which will give you plenty of time to savor them.
A Sweet Gift
Episode
| From:
Well Done with Sebastian Maniscalco
Comedian Sebastian Maniscalco tries to find the perfect birthday dessert to give to his mom. He makes beignets with Chrissy Teigen, learns the art of making gelato and gets pastry chef Sherry Yard's help to tie it all together into one epic Baked Alaska.
Stinky's Stew with Mema's Pressed Crab Po Boy
Recipe
| Courtesy of Jim Richard
- Total Time:
- 1 hour 45 minutes
Pantry Challenge
Episode
| From:
Good Deal with Dave Lieberman
Dave demonstrates how you can pull together a creative and delicious meal from what’s already in your kitchen. This is "battle pantry." Dave invites the inspiration of his culinary career, his father, to test his culinary creativity by bringing over a basket of items culled from his pantry, freezer and fridge. In this episode Dave and his father will cook a four-course meal exclusively using ingredients found in almost any kitchen. Recipes: Arugula and Pear Salad With Dijon Sherry Vinaigrette, Seared Rainbow Trout Over Succotash, Challah Bread Pudding With Chocolate and Raisins, Rosemary Lemon Fizz.
Nigella’s Christmas Kitchen: The Stocking Filler
Episode
| From:
Food Network Specials
Christmas is a state of mind but it's a difficult state to achieve if you finish work on Christmas Eve and are expected to be as mellow as a tipsy Santa the next day, Ice Queen more like! Nigella's answer is to start early by filling her shelves with home made seasonal Beetroot and Ginger Chutney, bright red Chilli jelly (fabulous with cold ham and spiced beef), Spiced Fruits steeped in Ximinez Sherry (poured over Cornish Ice cream) and Winter Spiced Vodka. This episode is not just about condiments, Nigella will be making her Christmas Puddini truffles destined for the store cupboard but unlikely to last there for long. Nigella's Christmas cookies are welcome gifts but the most comforting aspect of all this work is the sense that Christmas doesn't have to come "off the shelf". This Stocking Filler will create a sense of homely Christmas industry but it isn't all solitary work. Nigella opens her doors to a few friends for a pre-Christmas Brunch. Featuring an Espresso martini, Triple Cheese and Onion Strata, a Glazed and toasted Vanilla Cake 'Brioche' and an Anti-oxidant Fruit salad, which could come in handy for the weeks ahead!
Pantry Dinner
Episode
| From:
Easy Entertaining with Michael Chiarello
When dinner is down to the wire or you're too tired to cook, a meal straight from the pantry is the way to go! Michael teaches us the essentials of a well stocked cupboard to make quick and impressive meals for impromptu guests. Who knew it was so easy?
Gameplan
Hour Before Dinner (made with guests):
Mash anchovies and capers for puttanesca sauce
Steam skins off of canned tomatoes for bruschetta
Put marinara sauce, clam juice, black pepper in sauce
Pit and chop olives and add to the sauce.
Add mashed anchovies and capers combination to the sauce. Add fresh oregano.
Chop steamed tomatoes for bruschetta.
Chop prosciutto and cook on stovetop to add as bits to salad.
Mix salad dressing: chopped tarragon, Dijon mustard, gray salt, sherry vinegar
Make poached eggs for salad. Prepare greens.
Make bruschetta on grill and then top with chopped tomatoes, basil & olive oil
Make pasta
Dinner Party:
Serve salad, pasta puttanesca with bruschetta
After dinner, make espresso
Make dessert: hazelnut gelato with steamed milk, biscotti and then add hot espresso
Wine Recommendation
Chiarello Vineyards Cabernet
