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Robert Irvine's Back in a New Season of Dinner: Impossible

YumSugar — Wed, 11 Mar 2009 15:00:00 -0700

In 2008, Food Network chef and host Robert Irvine sure had a roller coaster of a year. And his ride's not over quite yet: He's back and ready to return to the set of Dinner: Impossible.

According to the network, in the newest season of D:I, which premieres April 8, Irvine faces some of his most unique predicaments thus far. Now, more so than ever, he'll be forced to think creatively under great pressures and time limits. In the first challenge, Irvine must act under severe outdoor conditions to put together an extreme menu for athletes at the Winter X Games. In another challenge, the chef visits Yahoo's headquarters and faces a curve ball to cook with top-searched ingredients.

I think Food Network made the right decision in bringing back Irvine, and I'm pumped to see the ex-military chef bust his chops again in a new season of the show. Will you be tuning in?

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Biggest Headline of 2008: The Fall and Return of Robert Irvine

YumSugar — Thu, 11 Dec 2008 14:30:00 -0800

For Food Network star Robert Irvine, 2008 was dicier and more stressful than completing any challenge on Dinner: Impossible.

In February, news surfaced that the show's host had embellished his résumé. Many of Irvine's claims - that he was a KCVO Knight, awarded a castle by the Queen of England, attended the University of Leeds, and helped make the wedding cake for Prince Charles and Princess Diana - turned out to be made up.

The news, once it broke, seemed to be career suicide for Robert Irvine.

Food Network immediately distanced itself from Irvine, failing to renew his contract and replacing him as the host of the show with Next Iron Chef winner Michael Symon.

Last month, Food Network announced the near-impossible: It would be bringing the fallen Irvine back to host the show again. Many of you were excited about the turn of events, as you love Chef Symon but thought he was better suited for Iron Chefdom, anyway. New episodes with Irvine will debut in March 2009. Will you tune in to watch him again?

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Robert Irvine to Return to Dinner: Impossible

YumSugar — Fri, 21 Nov 2008 03:00:50 -0800

Last February, everyone was shocked to find out that Robert Irvine, the star of the Food Network show Dinner: Impossible, lied on his résumé. Although most of you said the incident didn't change your feelings about him, Irvine still got the boot from the Food Network and was subsequently replaced by Iron Chef Michael Symon.

Today I'm excited to have heard news of what I thought to be near-impossible: Irvine will be returning to host the show again. In a written statement, the Food Network announced it would shoot six new episodes with Irvine this month.

Our audience has continued to demonstrate its interest in and support for Robert . . . He has taken responsibility and made a conscious effort to clear the air, rebuild the relationship with Food Network and apologize for the earlier inaccuracies.

New episodes of the show, which challenges Irvine to prepare meals under strained situations, will debut in March 2009. I'm personally excited to hear this news, because we are big fans of Robert Irvine at my house. Do you feel the same way? Do you think that Irvine was a more compelling host than his replacement, Michael Symon?

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Come Party With Me: My Birthday - Menu

partysugar — Tue, 26 Aug 2008 09:00:09 -0700

Although my birthday starts at 9 p.m. on a Saturday, I want to offer my friends snacks to nibble on throughout the night. Since the kitchen at 15 Romolo is still under construction, I'll make an assortment of easy appetizers that are best served at room temperature.

Marinated mushrooms and prosciutto-wrapped breadsticks are delicious starters. Chicken liver pate on crostini will suit the palates of my foodie friends and pair nicely with a goat cheese pesto torta. For these wonderful recipes, read more.

Marinated Mushrooms
From Whole Foods

Ingredients

1 pound fresh cremini mushrooms
2 tablespoons extra virgin olive oil
2–4 tablespoons white wine vinegar, or to taste
1–2 cloves minced garlic (optional)
1/4 cup minced red onion
2 teaspoons fresh minced oregano
2 tablespoons fresh minced Italian parsley
sea salt, to taste
1/2 teaspoon each black peppercorns and coriander seeds

Directions

Clean mushrooms and remove stems.
Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl.
Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning.
Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

Serves 4.

Nutrition Info: Per serving (About 5oz/146g-wt.): 110 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 8g total carbohydrate (2g dietary fiber, 2g sugar), 0mg cholesterol, 160mg sodium

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Prosciutto Truffle Butter Breadsticks
From Robert Irvine

Ingredients

2 teaspoons chopped parsley leaves
2 teaspoons chopped chives
Salt and freshly ground white pepper
1/2 cup unsalted butter, softened (1 stick)
4 tablespoons white truffle oil
16 breadsticks
1/4 cup grated Parmesan
16 slices prosciutto, thinly sliced

Directions

Mix parsley, chives, salt and white pepper with softened butter and truffle oil, then spread on a flat plate.
Dip each breadstick in butter mixture so that 3/4 of the stick is covered to hold prosciutto in place.
Roll in Parmesan, then wrap a slice of prosciutto over the buttered 3/4 length of each stick, leaving a dry end of stick for guests to serve themselves.

Serves 8.

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Chicken Liver Crostini
From Food and Wine magazine

Ingredients

6 tablespoons unsalted butter, chilled
2 tablespoons extra-virgin olive oil
1 pound chicken livers, trimmed and patted dry
2 ounces thickly sliced bacon, cut into 1-by-1/4-inch pieces
1 medium onion, finely diced
1 Golden Delicious apple-peeled, cored and cut into 1/4-inch dice
1/4 cup brandy
Salt and freshly ground pepper
24 baguette slices, toasted
Small sage leaves, for garnish

Directions

In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming.
Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes. Transfer the livers to a small bowl.
Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes.
Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer. Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
Add 1/4 cup of the apple mixture to the bacon. Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth.
With the machine on, add the remaining 4 tablespoons of butter and puree until creamy.
Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse). Season with salt and pepper and refrigerate until firm, at least 30 minutes.
Spread the chicken liver mousse on the baguette toasts. Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.

Makes 24.

Make ahead: the mousse and apple-bacon garnish can be refrigerated separately for up to 2 days. Return to room temperature before serving.

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Goat Cheese Pesto Torta
From Gourmet magazine

Ingredients

1/4 cup prepared basil pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons bottled black olive paste or tapenade
crackers or toasts

Directions

Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides. For a smoother-looking torta, oiled loaf pan can be lined with parchment paper instead of plastic wrap. Cut 1 long piece of parchment to line bottom and ends, leaving a 2-inch overhang, then trace and cut out 2 more pieces for sides of pan plus a 2-inch overhang.
Blot peppers well between paper towels to remove excess liquid.
Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours.
Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving.

Serves 8-10.

Make ahead: torta can be chilled in pan up to 24 hours. Let torta stand at room temperature 20 minutes before serving.

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Sunday Dinner: Black Bean and Roasted Corn Salad

partysugar — Sun, 04 May 2008 06:00:06 -0700

For dinner tonight, serve a hearty, Mexican inspired salad. There are several steps to this recipe, but taking the time to prepare each component makes for a fresh, filling dish. The corn and black beans are roasted with onions and garlic to maximize the flavor. The mixture is tossed with a classic red wine vinaigrette and topped with not one, but two salsas!

A scrumptious mango salsa seasoned with chives and honey, and a tomato tomatillo salsa with parsley. Doesn't it sound delish? To get the recipe, read more.

Black Bean and Roasted Corn Salad
From Robert Irvine

Ingredients

Roasted corn and black beans:
1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves fresh garlic, chopped
1 pound frozen corn kernels or about 4 ears fresh (do not use canned corn - it becomes gummy)
1 (16-ounce) can black beans, drained
Salt and freshly ground black pepper
1/4 cup fresh scallions, (about 2 to 4 scallions) white and tender green parts only, sliced on the diagonal
1/4 cup minced fresh cilantro leaves
Mango salsa:
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
Red wine vinaigrette:
1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
Tomato salsa:
1 large ripe tomato, diced small
2 tomatillos, diced small
1 garlic cloves, lightly crushed with the side of a knife blade to release oils, then finely minced
2 tablespoons chiffonnade fresh flat-leaf parsley (1 small handful, about 1-ounce, rinsed and dried
2 stalks celery, small diced
Salt and freshly ground black pepper

Directions

Make the roasted corn and black beans: preheat oven to 375 degrees F.
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Saute together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out) about 20 to 30 minutes.
Make the mango salsa: combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
Make the vinaigrette: add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and pepper.
Make the tomato salsa: combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.

Serves 8.

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Michael Symon Takes on the Impossible

YumSugar — Tue, 22 Apr 2008 11:03:18 -0700

Remember when Robert Irvine was fired from his job at Food Network, and how many of you lamented the fact because you really enjoy Dinner: Impossible. Well quit your crying the show's not going anywhere. Food Network has said that they've been hoping to replace Irvine, and it appears they finally have.

Last year's Next Iron Chef winner, Michael Symon, will take over the Impossible reigns. The show's format won't be changing, Symon won't know where he's headed and he won't know his mission until he gets there. However, fans of the show will now be thrilled - or disappointed, depending on which camp you're in - to hear that the show will now be 60 minutes instead of 30. I personally think this is a great call, 30 minutes always seemed too heavily edited.

In addition to starring in this show - which officially begins in September, with one episode airing in July - Symon will also appear on Iron Chef America. And, if that wasn't enough, he's still got his restaurants Lola and Lolita in Cleveland, as well as a new restaurant opening in Detroit.

So tell me, are you planning on checking out the all-new Dinner: Impossible?

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Robert Irvine Hopes to Have Another TV Show

YumSugar — Mon, 31 Mar 2008 15:31:51 -0700

Remember when Robert Irvine got canned from Food Network, and how it was a bit shocking? Especially because it was hard to believe someone could embellish his resumé so much and get away with it for so long? Well, in the current issue of US Weekly, Robert Irvine has finally decided to say something. When asked about it, Irvine said:

I'm human and I do make mistakes. It's liberating having this behind me.

And like the tough guy he comes across as, Irvine is going to pick up where he left off and try new things. He's grateful for his fans and hopes to have another TV show in the future. He may also do more charity work for the military.

So what do you folks think? Would you watch another Robert Irvine TV show? Or is he over in your book?

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Pineapple Upside Down Cake Two Ways - Beginner and Expert

partysugar — Tue, 25 Mar 2008 11:01:11 -0700

Although you can make an upside down cake with virtually any type of fruit, the most traditional is the pineapple upside down cake. This delicious cake is made by placing a layer of fruit in the bottom of the pan and then covering it with batter. After the cake is baked, the pan is inverted and the sugar and fruit juices combine to make a sweet, caramelized cake topping. This is a classic that every home cook should experience making. I've found two recipes - one that's simple and another that's more complicated - so read both and decide which one suits you and your culinary needs. For the recipes, read more.

Beginner Pineapple Upside Down Cake
From Kraft Foods

Ingredients

3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope whipped topping mix
4 eggs
1 cup cold water

Directions

Preheat oven to 350°F.
Drain pineapple, reserving 2 Tbsp. of the juice; set aside.
Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans.
Beat dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan.
Bake 50 to 55 minutes or until top springs back when lightly pressed.
Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled.

Serves 16.

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Expert Pineapple Upside Down Cake
From Robert Irvine

Ingredients

Creme anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
Pineapple and cherries:
1 cup water
1/2 cup brandy
1/2 fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings
1/2 pint fresh cherries, halved and pitted
Cake batter for 2 (9-inch) rounds:
Canola oil
1 1/4 cups cake flour
1/4 cup sugar, plus 3/4 cup
6 large eggs
1/3 cup melted butter
1 teaspoon vanilla extract

Directions

For the creme anglaise: pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil).
In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
For the pineapple and cherries: in a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Add the pineapple to the simmering brandy mixture. (Add enough hot water to cover, if necessary.) Poach for about 10 minutes and using tongs, remove to a platter.
In the same poaching liquid cook the cherries for about 10 minutes. Remove from heat and let cool to room temperature while you are preparing the batter.
For the cake: preheat oven to 350°F. Oil the bottom of a 9-x-2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper.
Sift together cake flour and just 1 tablespoon of the sugar several times to aerate.
In a separate heatproof bowl combine the eggs and and the other 3 tablespoon sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water.
Whisk together the eggs and sugar, being very careful NOT to splash any water into it. The idea here is to raise the temperature of the egg and 3/4 cup sugar mixture to between 100 and 120°F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream.
Sift the 1/3 of the flour and sugar mixture into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Arrange the pineapple circles with cherries placed in the center in the bottom of the cake pan. Start the pattern at the middle and work your way out.
Pour batter over layer of pineapple, spreading evenly, but don't fill pan any more than within 1/2 inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the fruit, but don't overdo it or you will undo all your hard work in aerating the batter!
Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate.
Replace any pineapple slices or cherries that become dislodged. This cake can be served warm or at room temperature, topped with creme anglaise.

Serves 6.

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Without a Job, Dinner Is Really Going to Be Impossible

YumSugar — Fri, 29 Feb 2008 12:25:51 -0800

This just in! The folks at TMZ are reporting that Robert Irvine's contract with Food Network has not been renewed and that they will be looking for a new host for Dinner Impossible.

Most of you thought he shouldn't have embellished his résumé, and it seems that the powers that be at Food Network agree. Irvine has apologized by saying:

I was wrong to exaggerate in statements related to my experiences regarding the Royal Family.

However, it seems to be too little, too late.

So what do you think, do you think his résumé embellishment is enough reason for him to get canned from his job?

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Do You Care If Robert Irvine Embellished His Résumé?

YumSugar — Thu, 21 Feb 2008 10:48:11 -0800

You may have heard but over the last several days, there's been a bit of a hub-bub over Robert Irvine's résumé. Looks like he might not have done the things he said he did, nor made the things he said he made, such as the wedding cake for Prince Charles and Princess Diana. Seems like he may have embellished just a tad bit. I wonder what this means for Irvine's career. After all, we all know what Food Network thinks of embellished résumés - anyone remember Jag? In fact, if you try to find Irvine's profile on their website you get an error instead of info (although the Google cache currently has the original one).

Given all the weird facts, embellishments and errors, what I want to know is does any of this affect the way you think of him?

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