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What dish have you used from a Food Network Show?

post #1 of 28
Thread Starter 
What dish or name a couple of dishes have you used from a Food Network Show?

I was going to post a few but have to run... will add those dishes when I get back
post #2 of 28
There are very few shows I take ideas from, I hardly like any of the network chefs. Ina Garten is a good one though. For Christmas I made her stuffed mushroom caps. They were stuffed with sausage, green onion, mascarpone, parmesan, garlic, and panko bread crumbs. I added a little bit of cream cheese on my own accord. They were fantastic.

I've made several of Jamie Oliver's dishes from Jamie at Home, all fantastic and most memorably the slow roasted lamb shoulder.

I've used Emeril's recipe for roasted cauliflower with garlic, lemon, and rosemary.

I like how many uses Giada finds for ricotta cheese. Her simple pasta dishes are really nice and easy, exactly how pasta is meant to be enjoyed in my opinion.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 28
Only good eats, but often from good eats.

Some great successes and a few failures.
post #4 of 28
Bario Batali 10' tasting spoons, best thing when cooking.
Utensil set for wall decor only.
There is a Kitchen depot here where I get alot of my stuff.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 28
Emeril's Shepherd's Pie. It had been printed and left at a kitchen where I was filling in. It has become a staple for me since.
Get ideas from Ina and Michael C. but not sure I've used any exact recipes.
Bobby Flay's coffee rubbed fillet, got it from another forum. really good!
Saved Rick Bayless's Roadside Chicken from Top Chef Masters's--whoops that's Bravo, but have read really good comments on it?
enjoy,
Nan
post #6 of 28
Alton Brown is my hero. I get a lot of useful information from his programs. We enjoy sauerbraten, so I watched with great interest when he demonstrated searing the meat prior to marinating. The marinade really does penetrate just as well either way. While I still use my own tried and true recipe, this simplifies the whole process and makes for a lot less mess.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #7 of 28
I love to watch Alton Brown, but find his recipe methods too complicated. I was watching his most recent show this morning.....15 steps to make a smoothie. While I can appreciate the outcome, I just don't have the time.
post #8 of 28
I use a lot of recipes from FTV, especially Michael Chiarello, Alton Brown, Emeril (always pretty complicated), and sometimes Ina.

My daughter recommended Ina Garten's recipe for "Company Pot Roast" and I prepared it for a potluck dinner with about 45 people. It went over like a ton of bricks. Only a couple tablespoons left. :peace:

As Casey Stengle used to say, "You could look it up!" ;)

I really do recommend it.

Mike
travelling gourmand
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travelling gourmand
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post #9 of 28
I started a project.....I am half way through making the desserts in Thomas Keller's cookbook.
Jacques Torres : his chocolate cake , made 6 times
Heston B.'s Bolognese, steak and mushroom, trifle, orange bavarois, black forest. ( actually his dishes are just wonderful)
Batali, well I like his bucatini all Amatriciana
I am working my way through some of his stuff too , some of the pasta & chicken dishes.
Tom Colicchio : potato gratin, garlic flan, braised short ribs..

These have been sunday projects.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 28
I've made several of Paula Deen's recipes. Her pumpkin cheesecake and corn casserole have become requested favorites for holiday get-togethers. A lot of her stuff, I grew up eating so make the same dishes, just with small differences. We never ate as much butter and stuff like that as she uses.

I made some kind of dessert by Giada and we didn't like it at all. It's odd for no one in my family to enjoy a dessert. I haven't tried any other recipes.

One time I made some shrimp-chorizo quesadillas and guacomole from Rachel Ray. They were ok but might have been better if I could find chorizo that wasn't the ground, mushy stuff. That stuff is always too salty and greasy for my tastes. I like the flavor, otherwise. I can make guacomole without a recipe that is better.

I love, love, love Emerill's Spicy Green Tomoto Soup with Pancetta. I usually just use a little bacon in place of pancetta because I almost always have bacon here. Might have to pick up the peppers and cilantro to make some of that this weekend. I froze green tomatoes for that purpose alone.
post #11 of 28
None, I don't see FTV except a few minutes here and there during the year. What I've seen doesn't interest me.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 28
Phatch, I used to watch it religiously up until a couple of years ago. I will be honest in saying that when I was working all day and having to prepare dinner after I got home, I watched a lot of Rachel Ray. I do credit her 30 minute meals with getting me started on my love of cooking. I always enjoyed it but not at the level of creativity I do today. I never used many of her recipes but did get some ideas for my own recipes. Today, I could not sit and watch one of her shows. No special reason except I think I burned out on her being everywhere and find myself going in a different direction with more time on my hands as a stay at home mom. I also watched Emeril Live and a few others shows back then that gave me ideas. I miss Sara Moulton's shows since that is more along the lines of what I would like to see today. Right now, we don't even have cable or satellite and that digital receiver doesn't help any so no tv.

I actually stumbled across the green tomato soup recipe while googling ideas for using up green tomatoes in fall 2008. I made it once and it became a favorite with my daughter and me. The boys in the house refuse to even taste it.
post #13 of 28
I've made a lemon-yogurt cake of Ina Garten's, and after watching her make palmiers, I've made them many times in different versions.

Usually I'm looking for different ways to use ingredients, or new methods to pick up. I don't watch Food Network that much any more; I'm more likely to watch cooking shows on Public Television now. I will admit to buying more kitchen toys since watching Food Network, and to being able to work with fondant fearlessly.
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post #14 of 28
I have given up on food network and haven't watched it for years. I don't need to see cleavage while someone is chopping garlic. I don't need a cougar telling me that melting caramel over peanuts is a suitable replacement for peanut brittle--followed by an alcohol laden punch for dessert. And I especially don't need spaghetti cooked in red wine, or rice dyed green as examples of a cultural diverse menu. And those are just the women of Food Network!

That said, I have tried a few recipes. Most were decent, but nothing extraordinary or unique. Alton Brown's tips are normally the best part of the station, but even some of his recipes bow to network executives' pressures or are just plain flashy with little flavor.
post #15 of 28
Speaking of cleavage, I forgot to mention Giada's strawberry trifle... how could I forget? It's requested at my house every time I have a bbq. It's made with layers of pound cake painted with creme de cassis, fresh berries, and the custard is not a custard at all, just a mix of mascarpone and lemony simple syrup combined. It's heaven.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #16 of 28
I've made Ina's ham and cheese in puff pastry with dijon for appetizers for parties or holidays. Bobby Flay's guacamole is good too, lots of kick. I think cumin is the key to a good guac too. I've also made Michael Chiarello's Italian meatloaf, easy. Tastes like a gigantic meatball, tasty. Giada's bucatini with spicy red sauce and meatballs.
post #17 of 28
"I don't need to see cleavage while someone is chopping garlic."

Well, you certainly don't.

But how could it hurt? :peace:

Mike :rolleyes:

And, how about Mrs. Neely when she is whisking? Now that is cleavage in motion! :lol:
travelling gourmand
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post #18 of 28
Mike's mention of Mrs Neely has intrigued me. I haven't watched Food Net. for so long that I don't even know who she is. I will google her right now!:smiles:
post #19 of 28
I do not use any of them . I do get some ideas from some of whatI see and then modify the ideas to what I make.
CHEFED
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post #20 of 28
I've tried several, but I'm rarely wowed. However, Emeril's scalloped potatoes recipe makes the best I've ever eaten. And I made Ina Garten's Chicken with 40 Cloves of Garlic tonight. It was excellent, but it needs about twice the sauce the original recipe makes, which thankfully I did. That plus mushroom risotto and some sauteed zucchini made a really, really good winter dinner. (My husband's still talking about it even though we ate hours ago AND the Alabama-Texas game is on, but only during commercial breaks.)
post #21 of 28
I might cut my finger not paying attention :rolleyes:
post #22 of 28
same as Ed really, I don't hardly watch FN anymore. I stroll by for a look on my way to other channels. I usually steal all you peoples recipes:peace::p
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #23 of 28
Cleavage? I've never noticed!

But Food Network TV plays 24/7 here and dishes inspired daily -- AND I'm not the one watching or cooking them --it's my teenage son who plans on going to culinary school after graduation.

I guess now I know why he is watching.

I'm more of a cookbook, recipe out of a magazine, or off the Internet kind of mom. I can read cookbooks like most read novels.

I love Paula Deen & use tons of butter myself. My favorite recipe is her Lady & Sons Chicken Pot Pie. We make that a lot here in Ohio in weather like today's.
post #24 of 28
make him work in a real restaurant for a year before he gets close to culinary school. then you'll know if he has heard the "call"
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #25 of 28
Gunnar, let me second that as really good advice.

I got out of the Navy and went to law school. I'd had no exposure to that in my life or my family. After 1-1/2 years (halfway), I was convinced I would rather be dead than practice any kind of law. It was just me - a classmate was Nino Scalia; he's done rather better with it than I would have. :rolleyes:

So,definitely yes: try it and see if you don't mind the low pay and endless hours and these are made up for by your creative fulfillment. If that's the case - wonderful!

Meanwhile, enjoy the cleavage. :peace:

Mike
travelling gourmand
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travelling gourmand
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post #26 of 28
Hey, Giada just came on FN just as I was posting this.

She's wearing a top that...:eek:

Never mind

Mike
travelling gourmand
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travelling gourmand
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post #27 of 28
MikeLM,

you got out at the right time. I finished my JD, worked a few years, realized that the career would kill me, and now no one will hire me. "Well, why are you applying here for?" is a common phrase I get. I am a leper of sorts with a ton of valuable but useless knowledge, and a scarlet letter on my resume. cheers!:thumb:
post #28 of 28
My wife and I are on a healthy food kick, and Alton Brown had his how I lost 50 lbs show (which looking at him is 10 lbs too many) so I tried two of the dishes from that show.

The smoothie, as basic as it is, is awesome. My wife doesn't like bannas so we used more berries, but its definitely good and my kids loved it as well (no sugar added).

He also reminded me of some old friends from my childhood I literally forgot about, Sardines. Very healthy, very omega-3, very calcium packed (dem bones). So I did the open faced sardine sandwich and it was very good as well.

Mind you both recipes are stupid simple, but I wouldn't have thought of them if I didn't see the show so for that I'm grateful.
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