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Iron Chef America Goes to the White House

partysugar — Wed, 04 Nov 2009 10:15:28 -0800

Last month Bobby Flay, Emeril Lagasse, and Mario Batali headed to the White House. The chefs filmed a two-hour special of Iron Chef America that will open the upcoming season of Iron Chef on Jan. 3.

First Lady Michelle Obama got in on the fun, challenging the chefs to create a meal for America using only ingredients grown in the White House garden.

According to his Twitter, Flay joins forces with the White House chef Cristeta Comerford to battle Lagasse and Batali. The judges are a trio of females, chef Nigella Lawson, actress Jane Seymour, and swimmer Natalie Coughlin. Longtime host Alton Brown provides his usual enthusiastic commentary.

Over the past year the White House garden has spent plenty of time in the spotlight and I'm excited to get a better look at it on Iron Chef. How about you? Will you tune in?

Yummy Links: From Peanut Butter Bacon Pie to Alton Brown

partysugar — Fri, 02 Oct 2009 06:50:08 -0700

Must make: frozen peanut butter pie with candied bacon. - Gourmet
Find out which cheap olive oils taste good.- Serious Eats
Learn the basic technique for teriyaki chicken. - Chow
Erik Trinidad teaches Nightline how to make fancy fast food. - Eat Me Daily
An inside look at the ultimate New York City pop-up event. - The Epi-Log
Who knew Tom Colicchio had so many lookalikes? - Eater
Madonna is "not a cheese person." - Grub Street
Alton Brown disses his fellow Food Network chefs. - Food Network Humor

Go French With Savory Crepe Ratatouille

YumSugar — Mon, 27 Apr 2009 16:00:59 -0700

After making a scrumptious ratatouille sandwich, I couldn't get the tasty French dish out of my mind. This time, I opted to serve the cooked vegetables in a more traditional way: in a classic French crepe. Considering the prep work, ratatouille is a time-consuming dish, but once the veggies are cooking it's pretty fast and effortless. For the ratatouille, it's important to use your largest pan - I actually used a wok as it holds a larger volume. Each bite of the final dish is a complex and delicious combination of eggplant, onions, bell peppers, squash, tangy goat cheese, and crisp crepe. If you don't have time to make ratatouille, be sure to give the crepe recipe a chance. Crepes are simple to make and easy to customize - try adding herbs and cheese for a different take on the savory version. Or do what I did with the extra crepes and create a sweet crepe with strawberries and a thin layer of Nutella. To get started on your own French dinner, read more.

Ratatouille
From Emeril Lagasse

Ingredients

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Serves 4-6 generously.

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Basic Crepes
From Alton Brown

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Ratatouille, for serving

Directions

In a blender, combine first five ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Place ratatouille on a quarter of the crepe, crumble goat cheese. Fold into a triangle and serve.

Makes 8-10 crepes.

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Food Network Stirs the Pot With New Lineup

YumSugar — Tue, 21 Apr 2009 15:00:06 -0700

Belong to the camp that loves watching the Food Network? You'll be happy to know that it's not only bringing back some of its popular shows for more seasons, but it'll also be adding some surprising new developments into the mix.

The Next Food Network Star is back for a fifth season in June - and a sixth is already planned for 2010. Once Top Chef Masters is over, you can tune into season two of The Next Iron Chef, which returns in October. Wondering what happened to season one contestants Chris Cosentino and Aaron Sanchez? Well, they'll be featured in a new program called Chef vs. City.

In the show, which debuts this July, the duo will be "pitted against two local foodies in a winner-takes-all race through a different city each week."

Intrigue is only one word we have for a new cooking show airing in August, starring none other than - you'll never guess - Olympic gold medalist Brian Boitano. In the daytime show - tentatively and humorously titled What Would Brian Boitano Make?, the ice skater will demonstrate how he entertains for friends.

Also coming this year is Sandra Lee's budget-friendly cooking show Sandra's Money Saving Meals and Extreme Cuisine With Jeff Corwin, which sounds like Food Network's answer to Bizarre Foods. In 2010's lineup, Rescue Chef Danny Boome will host a new series that shows diners how to prepare healthier, cheaper versions of their favorite take-out dishes; Alton Brown will host a miniseries on foods that have changed the world; and Anne Burrell tackles a team of hopeless home cooks in Worst Cooks in America.

I can't wait to check out Boitano's show, for the shock factor. I'll also tune into watch Chris Cosentino and Aaron Sanchez, some of my favorites from Next Iron Chef. What shows are you looking forward to watching?

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Make Your Own Chicken Stock

YumSugar — Mon, 02 Mar 2009 16:15:45 -0800

After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.

While the entire process is long, it requires little attention - only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more.

Homemade Chicken Stock
Alton Brown

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Directions

Place chicken, vegetables, herbs, and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40°F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Makes about 16 cups.

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Alton Brown Is Welch's New Spokesman

partysugar — Wed, 12 Nov 2008 03:03:12 -0800

Dunkin' Donuts has Rachael Ray, T.G.I. Fridays has Guy Fieri, and Applebee's has Tyler Florence, so it's only natural for Welch's to want their very own Food Network spokesperson. They've found the perfect match in food scientist Alton Brown. Brown will appear in the new 100 percent grape juice from Concord grapes campaign. He'll appear in television, print, and online advertising. Chris Heye, vice president of marketing for Welch's, explains why Alton is the perfect fit for grape juice:

People have a growing interest in foods and beverages that deliver health benefits. Alton is the perfect partner to help us explain the science behind our Concord grapes and the health benefits they deliver to moms and their families. He has a knack for conveying these messages in a way that is both engaging and credible.

The ads will run from now until March 2009. Although it may seem like an unlikely partnership, Alton selling grape juice is no stranger to me than Rachael selling donuts. What do you think, does Alton Brown make you want to buy grape juice?

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Yummy Links: From Ghoul-Aid to Alton Brown

partysugar — Fri, 31 Oct 2008 06:45:03 -0700

Celebrate Halloween by making ghoul-aid. - Hostess With the Mostess
If you are staying in on election night, cook a red- or blue-themed dinner. - GlamDish
European wines may contain high amounts of metal. - Vinography
Looking for a candy that's good for you? Try kiwiberries! - The Epi-Log
Everything you need to know about cheese. - Chow
Learn the difference between regular, smoky, Spanish, and Hungarian paprikas. - The Kitchn
Alton Brown on donuts. - Serious Eats

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Alton Brown's Tips For Perfect Pancakes

partysugar — Tue, 14 Oct 2008 10:15:42 -0700

At his Kidz Kitchen demonstration at the NYC Wine and Food Festival, Alton Brown not only answered audience members questions, but he taught the eager crowd how to make a kid-friendly dish, a pancake cake with a slime-like avocado frosting. Here are his tips for making the most delicious pancakes:

Always weigh out the dry ingredients. It's especially important to weigh out the flour which can become very compact.
For the best batter consistency, use both all-purpose and cake flours.
If using baking soda include an acidic ingredient in the wet mixture. Brown likes buttermilk.
To create your own pancake mix, measure several batches of the dry ingredients. Keep stored in air-tight container. Shake to combine before using the pancake mix.
Don't overbeat. The batter should be lumpy.
Be patient! When bubbles form around the edges of the cake and the center looks firm and set, carefully pick up with a spatula and flip over.

Did Alton Brown forget something? What's your technique for making the best pancakes?

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Alton Brown Opens Up

partysugar — Mon, 13 Oct 2008 16:15:25 -0700

This weekend I was lucky enough to attend Alton Brown's demonstration at the NYC Wine and Food Festival. The demo was a part of a Kidz Kitchen series, so the studio was packed with aspiring young cooks.

In person, Brown - who's a bit weary-looking with longer, shaggy hair - is comical, scientific, and jokingly insulting. Watching a chef cook live is an interesting experience, especially when they answer the audience members' questions.

To get up close and personal with Alton Brown and find out what he had to say, read more.

His advice for wannabe chefs: Invest in a pair of good shoes and have a family of wealth. Chefs are on their feet all day and don't make much money for their grueling effort.

Favorite Good Eats episode: Not surprisingly, it's an episode that has yet to air. Brown promoted his show, which recently shot its 200th episode and encouraged the audience to check out the upcoming Halloween special. The episode has a Sweeney Todd theme and looks at meat pies. It was Brown's favorite to shoot because he taped the entire show with a fake British accent.How his life changed after being on the Food Network: He upgraded his level of personal hygiene. For example, he no longer picks his nose while driving. He's afraid someone will catch him doing it and take a picture!

His favorite thing to make: "What I'm about to make!"

What's next for the Feasting series? While no finalized plans have been determined, Brown says they are considering doing either train or air travel (Brown is a pilot) for the next season of Feasting.

Does he consider himself a scientist?: No he doesn't. Brown thinks of himself as a science buff, but he doesn't wear a white coat or work in a laboratory.

What do you think of Alton Brown? Have you ever been to one of his demonstrations?

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New York City Wine and Food: What Did We Learn?

partysugar — Mon, 13 Oct 2008 05:30:18 -0700

All weekend we've been attending the Food Network's Wine and Food Festival in New York City.

We learned some interesting food facts at the demonstrations and tastings. To find out what the celebrity chefs taught us, test your common culinary knowledge by taking our quiz!

Take the quiz