Innholdsfortegnelse for November 2016 i Food Network Magazine

When the person bringing the apps shows up with flowers instead... ...dress up some cheese and crackers. BAKED BRIE WITH CRANBERRIES ACTIVE: 10 min TOTAL: 20 min SERVES: 6 to 8 3 tablespoons chopped fresh cranberries 1½ tablespoons honey 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1 8-ounce wheel brie cheese (in a wooden container) Crackers or crostini, for serving 1. Preheat the oven to 375˚. Combine the cranberries, honey, olive oil and garlic in a small bowl. Slice off the top rind of the cheese wheel; return to the wooden container with the lid off. Top with the cranberry mixture. 2. Transfer the brie (in the container) to a small baking dish and bake until slightly runny, 10 to 15 minutes. Serve with crackers or crostini. When…

Go-to glasses “When I was a teenager, I would wear fake glasses because I wanted to look cool and smart. Now I would do anything not to need them. I have a pair of readers in every room of the house—but I still can never find them.” Roy D readers, $79; eyebobs.com Essential boots “I hate suffering for beauty in high heels. I’d rather be in jeans, a T-shirt and Ugg boots. I don’t care what anyone says, I still love my Uggs.” Essential Short, $160; ugg.com Oldie but goody “I have been using good old Vaseline petroleum jelly for years as lip gloss. They sell tiny versions of the stuff you used to get only in the big jars.” Vaseline Lip Therapy, $2.50 for ¼ ounce; drugstore.com Favorite jeans…

The milkshakes at Black Tap, a New York City burger joint, have a lot more than a cherry on top: The Instagram darlings are stacked high with cookies, cantilevered with candies and finished off with slices of cake or, in this case, a whole caramel apple. Fans have been waiting up to three hours to try one, and now creator Joe Isidori is sharing his most popular recipes in a new cookbook, Craft Burgers and Crazy Shakes from Black Tap. The only downside to making your own, of course, is that you have to clean it up, too. $25; Pam Krauss Books…

At one point during the filming of Food Network Star, mentor Bobby Flay told Tregaye Fraser that the competition was hers to lose. The professional chef had wowed the judges from the get-go with her energetic personality, serious cooking chops and dedication to “keeping it cute,” no matter how daunting the challenge. Bobby’s compliment thrilled her—and she totally agreed with him: “I’m a confident creature,” admits the mom of two (and prior contestant on both Cutthroat Kitchen and Guy’s Grocery Games). “I feel like I claimed the title of winner before I even came on the show!” Although Tregaye loves and cooks all types of cuisines (“Sometimes I wake up and I’m in the mood for barbecue, then the next day I want to make Thai,” she says), she often…

Pumpkin Spice Cheesecake Toast Beat ¾ cup pure pumpkin puree with 4 ounces softened cream cheese, ⅓ cup sour cream, ¼ cup granulated sugar and 1 teaspoon pumpkin pie spice until smooth. Spread generously on 8 slices toasted brioche; dust with confectioners’ sugar and more pie spice. Pumpkin Spice Doughnut Holes Whisk 1¾ cups flour, 2 teaspoons pumpkin pie spice and 1 teaspoon each baking powder and salt. Separately, whisk 1 egg, 2 tablespoons melted butter and ½ cup each milk and sugar, then stir in the flour mixture. Deep-fry small scoops in 350˚ vegetable oil, turning, until golden, 3 to 4 minutes; transfer to a rack to drain. Roll in a mixture of ⅓ cup sugar and 1 teaspoon pie spice while warm. (Makes about 24.) Pumpkin Spice Bacon…

Senior Vice President, Culinary, Food Network Kitchen BOWLED OVER We love serving food in edible bowls. On weeknights, I sometimes prepare acorn squash halves to fill with chili or grains. Just halve and seed the squash, cook in the microwave (see page 100), then add your filling. The squash skin will be tender enough to eat. STOCK OPTIONS There’s a difference between broth and stock: Broth is made by simmering water with vegetables, aromatics and meat; stock is made with roasted bones, so it’s richer and meatier tasting. (Bone broth falls somewhere between broth and stock.) For Thanksgiving gravy, we recommend simmering store-bought broth or stock with turkey giblets and vegetables to give it an extra boost of flavor (see page 165). EASY AS PIE Pumpkin pie spice (a blend…

1 CHOOSE YOUR FLOUR Measure 2½ cups total, using at least 1½ cups all-purpose flour. ● All-purpose flour ● Whole-wheat flour ● Rye flour ● Cornmeal (use no more than ½ cup) 2 PICK YOUR MIX-INS Choose from one or both groups. (For plain biscuits, skip this step.) GROUP A (up to 2 types; ½ cup each) Cheddar, jack or havarti cheese, grated Parmesan cheese, grated Bacon, cooked and crumbled Scallions, sliced Olives, pitted and chopped Pumpkin puree Nuts, chopped Dried fruit, chopped if large GROUP B (up to 2 types; ¼ cup each) Pickled hot peppers, drained and chopped Seeds (pepitas, poppy, sesame or sunflower) Chives, parsley or dill, chopped Rosemary, thyme or sage, chopped (use no more than 2 tablespoons) 3 MAKE THE BISCUITS 1. Preheat the oven…

Every Thanksgiving, we all obsess about how to cook the turkey: Should it be brined, dry-brined, roasted, fried, high temperature, low temperature? Should we baste or not? For me, Thanksgiving dinner isn’t really about the turkey—it’s all about the sides, and lots of them! When I’m planning the menu, I choose sides that fit a few criteria: First, they have to be oldfashioned but updated in some way, like these chipotle sweet potatoes. Second, I need to be able to prepare the dish while the turkey is roasting in the oven, so I choose some sides that cook on top of the stove, such as these Brussels sprouts, and others that can be made ahead and reheated while the turkey rests, like this gratin. Remember, you can never make too…

“THE BEST THING ABOUT PIE IS THE CRUST, AND THIS ONE HAS A LITTLE EXTRA ON TOP.” —ATHEN FLEMING BRANDIED SWEET POTATO PIE ACTIVE: 40 min l TOTAL: 4 hr (plus cooling) l SERVES: 8 FOR THE CRUST 1¾ cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces 5 to 6 tablespoons ice water Sanding sugar, for sprinkling FOR THE FILLING 2 medium sweet potatoes (about 1 pound) 1 cup half-and-half ¾ cup granulated sugar 2 large eggs, lightly beaten 3 tablespoons brandy or cognac 1 teaspoon pure vanilla extract ½ teaspoon ground cinnamon Pinch of salt 1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half…

Most of us are programmed to think of Thanksgiving as a homebound holiday—even when we travel, we end up in someone else’s house. Imagine breaking away, just once, to a place where November temperatures hover around 80 degrees and where you can spend Black Friday hiking a volcano instead of hustling through a mall. Maui could be the most pleasant place in the country on November 24, and if you visit at that time, you’ll beat the hordes of tourists who come at the start of the high season in mid-December. Here’s a guide to a perfect long weekend on Maui: the coolest places to visit, the best places to stay and the tastiest things to eat—including, of course, turkey dinner. 1 Hit the Road The town of Hana is…

Q: After I cook meat, I set it on a platter, cover it with foil and let it rest at least 10 minutes as chefs recommend. But I always end up with a platter full of juice. Why does this happen? Nancy Merchant Saxon via Facebook A: It’s normal for meat to give off a little juice while it rests. However, if your meat is swimming in liquid, you might be covering it too tightly and causing the meat to steam. Be sure to tent the meat loosely with foil or just leave it uncovered, about 10 minutes for steaks and other small cuts and 20 minutes or more for larger roasts (give your Thanksgiving turkey about 30 minutes). You might also want to buy a cutting board with a…

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. TURKEY MEATBALLS WITH CHEESY POLENTA Page 98 CALORIES: 470 SKIRT STEAK WITH MUSHROOM HASH PAGE 106 CALORIES: 490 CHICKEN PAILLARD WITH TAHINI DRESSING PAGE 102 CALORIES: 430 PORK TENDERLOIN WITH FARRO AND ORANGES PAGE 108 CALORIES: 470 WALK IT OFF The best way to finish off your Thanksgiving dinner is with a walk: Multiple studies have shown that walking after a meal speeds up digestion better than after-dinner drinks or coffee. Make a feast from our Thanksgiving section (starting on page 143), then take everyone out for an after-dinner stroll! SKINNY NOODLES An Italian study of more than 23,000 participants recently found that eating pasta as part of a Mediterranean diet was associated with a healthier BMI,…

How many times have you placed your Thanksgiving turkey on a fancy platter, surrounded it with an assortment of greenery or other garnishes and delivered it to the dining room table so everyone could ooh and aah over the main dish? I’m going to guess…zero. Because doing this would mean you’d then have to get up from the table, take the bird back to the kitchen, remove the greenery, put the turkey on a cutting board and carve the whole thing, all while your family and friends are sitting there waiting to start eating. It’s nonsensical when you think about it, but for years we’ve painstakingly garnished and primped the birds on our November covers for this imaginary scenario. Every summer when we’re planning the shoot, we go crazy looking…

Favorite leftover 41% TURKEY 34% Stuffing 9% Pie 16% Other 37% DON’T send leftovers home with their guests 78% reheat the leftovers 22% eat them right out of the fridge 57% look forward to leftovers more than the actual Thanksgiving dinner EXTRA, EXTRA! 80% INTENTIONALLY MAKE MORE OF A FAVORITE DISH TO GUARANTEE LEFTOVERS 52% eat leftovers off a plate 29% go for the sandwich! PIE FOR BREAKFAST? PIE FOR BREAKFAST? 60% SAY YES! IDEAL TIME TO EAT LEFTOVERS 1% Breakfast 15% Lunch 11% Dinner 5% Late-night snack 68% All of the above! 68% have made stock with the carcass REPEAT PERFORMANCE... 51% love Thanksgiving dinner so much, they make it at some other point during the year!…

EGGS FLORENTINE CASSEROLE ACTIVE: 30 min l TOTAL: 1 hr 15 min (plus refrigerating) l SERVES: 6 to 8 2 tablespoons unsalted butter, plus more for the dish 3 bunches spinach (about 1½. pounds), tough stems trimmed ¼ teaspoon ground nutmeg Kosher salt and freshly ground pepper 12 large eggs 2 cups whole milk 2 teaspoons grated lemon zest 6 English muffins, split and quartered 1 bunch scallions, chopped 2 cups grated Swiss cheese (8 ounces) Creme fraîche, for serving (optional) 1. Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes.…

Turkey PROSECCO-ROASTED TURKEY WITH LEMON AND THYME ACTIVE: 40 min | TOTAL: 3 hr 40 min | SERVES: 8 to 10 1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper ½ onion, quartered ½ bulb fennel, trimmed and cut into chunks 1 apple, cut into chunks 3 sprigs thyme, plus 1 tablespoon chopped leaves 1 lemon, zest grated, halved 1½ sticks (12 tablespoons) unsalted butter 1 750-ml bottle dry prosecco or champagne 3 tablespoons chopped fresh herbs (such as tarragon, chives and/or parsley), for the gravy 1. Position an oven rack in the lowest position (remove the other racks); preheat to 350˚. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub…

Where are you spending Thanksgiving this year? Ted Allen Chopped; Chopped After Hours; Chopped Junior pg. 54 Sunny Anderson The Kitchen pg. 152 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pgs. 16, 36, 58 Maneet Chauhan Chopped; Chopped Junior pg. 56 “I’LL BE WITH FAMILY IN INDIA.” Scott Conant Chopped pg. 36 Giada De Laurentiis Giada’s Holiday Handbook; Everyday Italian (on Cooking Channel) pg. 36 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pgs. 26, 36, 123 “WE’LL BE UP AT THE RANCH IN SANTA ROSA, CA, HAVING A BIG FEAST FOR 40 TO 60 PEOPLE FROM WEDNESDAY TO SATURDAY. IT’S FOUR DAYS OF GREATNESS.” Tregaye Fraser Food Network Star; The Kitchen Sink pg. 45 Amanda Freitag Chopped; Chopped Junior; Unique Eats (on Cooking Channel)…

Guy, you’ve mentioned on Diners, Drive-Ins and Dives that you don’t like eggs. Why? Donna Roberts Jacksonville Beach, FL I used to eat fried egg sandwiches as a kid. Then, when I was 8, I had…let’s just say an unusual experience cracking one that made me realize the relationship between a chicken and an egg. After that, it was all over. There’s also something about the texture of the yolk I can’t get on board with. I love using eggs in cooking or in a dressing, but I’m definitely not a runny-yolk guy. —Guy Fieri Damaris, what is your go-to meatball recipe? Julia Plotniak South Hadley, MA I like using lean ground beef, so I mix in parmesan and ricotta cheese to give the meatballs a little extra fat. This…

How to MAKE BASIC PIE CRUST (Makes 2 crusts) 2½ cups all-purpose flour 2 tablespoons sugar ½ teaspoon salt ¼ cup cold vegetable shortening 1½ sticks cold unsalted butter, cut into 12 pieces 6 tablespoons ice water Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and process until it disappears into the flour, 30 seconds. Add the butter to the food processor. Pulse until the mixture looks like cornmeal with bean-size bits of butter, about 12 times. Drizzle the ice water over the flour mixture. Pulse until the dough starts coming together but stop before it gathers into a ball. The dough should hold together when pinched. Divide between 2 pieces of plastic wrap. Gently pat each into a disk, using the plastic…

Alison’s collection of copper cookware and antique china make the space feel lived in. Look for similar vintage pieces online. From $14; etsy.com She and David chose clear glass pendants like the Hundi Lantern that don’t obstruct their view when they’re chatting across the island. $349; potterybarn.com Alison is a Breaking Bad fanatic, so her friend bought her this Heisenberg-inspired Let’s Cook cutting board, which she displays proudly behind her stove. $23; letsengraveit.etsy.com These backless counter-height Manchester Swivel Stools make the island “a great place to sit and eat cereal,” the star says. $299 each; frontgate.com Alison went for graphic toile Zarafa Sepia fabric for the curtains. “We keep things neutral, but then we make bold statements in a few spots,” she says. $197 per yard; brunschwig.com for information…

PRESENTED BY CHEVROLET ALEX LAROSA is putting a fork in lazy lunch habits, proving that there is a healthy, quick and earth-friendly alternative to grabbing a sandwich at the local deli. Her company, THE LUNCH MASON, delivers handcrafted, organic lunches in mason jars to hungry fans throughout New York City. With a growing business—and a day job as a fashion designer —Alex is beating the lunch rush. LUNCH MONEY By trusting herself and committing to simple, steadfast principles, Alex turned her own healthy eating habits into a successful business. MAKE IT PERSONAL: The Lunch Mason started with an Instagram post of a lunch I had made for myself. Friends and colleagues were intrigued —and I realized I was onto something! STAY DOWN-TO-EARTH: To minimize waste and help the environment, we…

Start with: jarred gravy GRAVY WITH BACON AND MUSHROOMS Cook 4 slices chopped bacon in a large skillet until crisp, about 7 minutes. Remove with a slotted spoon; discard all but 2 tablespoons of the drippings. Add 1 diced shallot, 4 ounces stemmed and sliced cremini mushrooms and 1 teaspoon chopped thyme to the skillet; cook, stirring, until the mushrooms start browning, about 8 minutes. Add two 18-ounce jars homestyle gravy and 1 cup water. Reduce the heat to medium low and simmer, stirring occasionally, until warmed through, about 7 minutes. Stir in the bacon. Start with: stuffing mix APPLE-CRANBERRY STUFFING Combine 6 tablespoons unsalted butter and 2 cups low-sodium chicken broth in a small saucepan; bring to a boil, then remove from the heat. Mix one 14-ounce package herbed…

Hawaiians are thankful for so many things— beautiful beaches, friendly people, a bountiful supply of tropical fruit—and they’re planning to show them all off at the 90th Anniversary Macy’s Thanksgiving Day Parade in New York City. Hawaii’s new float, a collaboration with bread maker King’s Hawaiian, will feature a 40-foot-tall mountain that “grows” pineapples, coffee beans and sugarcane. The state’s marching band (the largest musical ensemble in this year’s procession) will accompany the float along the parade route. While we’re sure the float will be impressive, nothing can really top Thanksgiving in Hawaii itself: Turn the page for the ultimate guide to spending the holiday in the Aloha State. macys.com/parade…