Food Network’s Cutthroat Kitchen to Premiere August 11

July 31, 2013 at 9:38 AM | Posted in cooking, Food | Leave a comment
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Food Network is rolling out a new cooking competition series called Cutthroat Kitchen, hosted by Alton Brown, on August 11 at 10 PM ET/PT. cutthroat kitchen2In each episode, four chefs are greeted by Alton with a briefcase filled with $100,000 in cold hard cash and each contestant receives $25,000 to spend wisely over the course of the game on auction items to help themselves or sabotage their competitors.  After each cooking challenge is given, chefs have sixty seconds to gather ingredients in the pantry and then regroup for an auction to bid on culinary curveballs such as the exclusive use of salt or not allowing their opponents to taste their dishes.  A chef will be eliminated after each of the three rounds, and the last competitor to survive wins the money they have left in their bank.

The Freshman Class: A New Documentary Series on Cooking Channel

June 12, 2013 at 8:03 AM | Posted in cooking, Food | 2 Comments
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The Freshman Class premiered last night at 10:30 p.m. on the Cooking Channel. New episodes will air weekly on Mondays at 10:30 p.m. Last night’s episode is available for streaming online.

 

 
TUNE IN: Mondays at 10:30pm ET

Every year nearly 30,000 Americans enter culinary school with dreams of success in the food world. But culinary school is a cookingcutthroat, stressful and expensive pressure-cooker, and a large percentage of students drop out within the first months of their program. Cooking Channel’s new 8-part documentary series follows four aspiring chefs through their difficult first semester at the prestigious Louisiana Culinary Institute in Baton Rouge. They all have dreams of becoming big-time chefs, but first they must overcome imposing personal and academic challenges. Tiffany is a 41-year-old full-time mom trying to forge a career for the first time despite her husband’s resistance. Jared is a Marine Corps veteran battling his war injuries and PTSD. Ben is a father of three wondering how he’ll provide for his family while he’s a full-time student. Jasmine is a single mom eager to stop working as an exotic dancer and fulfill her dream of opening a restaurant. They’re entering a fast-paced program where they’ll be put to the test nearly every day. Can they make it through and achieve their culinary dreams?

 
http://www.cookingchanneltv.com/shows/the-freshman-class.html

Garlic: How to buy, store and use it

June 6, 2013 at 1:18 PM | Posted in cooking | 7 Comments
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I read this article yesterday in our local newspaper about one of my favorite ingredients, Garlic, and just thought I would pass it along.

 

Garlic: How to buy, store and use it
We have advice from a local expert.
Folklore says it can bring good luck, protect against evil and ward off vampires; but for most of us, we use garlic to give an aromatic, flavorful kick to an otherwise mundane meal. A member of the onion family and affectionately referred to as “the stinking rose,” garlic is truly a powerhouse of pungency and nutritional benefits, as well.
We asked Cooks’Wares, Inc. (located in Cincinnati and Springboro) culinary school director, Joe Westfall, to provide his tips on all things garlic:

Selecting garlic

Though garlic can be bought in minced, powered or paste form, the way to max out the flavor and nutritional benefits is to buy it fresh. Fresh garlic is arranged in a head, called a “bulb” and consists of numerous, separate cloves. The entire bulb and individual cloves are encased in a paper-like sheath that can be bluish, white or off-white in color. Fresh garlic should feel firm and dry when squeezed between your fingers.

Storing garlic

Fresh garlic can be bought in bulk, and if stored properly, an intact bulb can last for about a month. It is not necessary to refrigerate fresh garlic, but it should be stored either uncovered or loosely covered in a cool, dark place, like a cabinet. Freezing fresh garlic is an option but can greatly reduce the flavor. Also, as garlic ages, a tiny green germination — which is actually the sprout of a new plant — can appear at the center of the clove. It should be removed before preparing, as it has a bitter taste and will affect the overall flavor.

Preparing garlic

For peeling garlic, most chefs use a tried and true method of laying the garlic clove flat on the cutting board, taking their chef’s knife and placing it flat on top of the clove, and giving the flat side of the knife a quick whack with their hand. The clove smashes a bit and the papery covering comes right off the clove.

As far as chopping and mincing [finely chopped] are concerned, there are more tools coming out every year to make that process easier and easier. The old standby mincer, which has been around forever, does quick work of taking large cloves and turning them into minced garlic.

Then there is the chef’s method: peeling the garlic as mentioned above, placing it on the cutting board and using a chef’s knife, mincing the garlic into a fine or coarse mince; crude and simple perhaps, but thorough.

Finally, there is David Cook, chef/owner of Daveed’s NEXT restaurant in Loveland, Ohio. He demonstrated this once in a class: You take the peeled garlic and place it into some plastic wrap. Fold it over a few times to seal it in. Take the backside of the chef’s knife and rapidly chop at the garlic, quickly turning it into a fine or coarse mince. Then simply peel back the plastic wrap and your garlic is right there for your use — no fuss, no muss. And, your hands stay clean.

Regarding garlic paste, most chefs will use a little coarse kosher salt and sprinkle it onto some minced garlic and with the flat side of their chef’s knife, will mash the garlic and salt together to form a garlic paste.

 
http://www.mydaytondailynews.com/news/lifestyles/garlic-how-to-buy-store-and-use-it/nX9k3/?icmp=daytondaily_internallink_textlink_apr2013_daytondailystubtomydaytondaily_launch

Emeril’s Florida debuts Jan. 6 on Cooking Channel

January 5, 2013 at 12:33 PM | Posted in cooking | Leave a comment
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Emeril’s Florida debuts Jan. 6 on Cooking Channel with Orlando in focus
With two Orlando restaurants, chef Emeril Lagasse is no stranger to Central Florida. So it’s no surprise that he is intrigued with cookinguncovering authentic Florida fare. His new television series Emeril’s Florida premieres at 10:30 a.m. Sunday Jan. 6 on the Cooking Channel, an offshoot of the Food Network. The series covers the state’s regional cuisine from farms to restaurants giving viewers a fresh perspective of Florida food from the kitchen. But it is Central Florida that is in focus with the celebrity chef’s first stop at The Ravenous Pig in Winter Park. Lagasse and chef-owner James Petrakis prepare cobia, a favorite Florida catch . After that, cameras roll at Emeril’s Orlando with culinary cirector Bernard Carmouche. For that segment, black grouper with sofrito, rock shrimp and avocado toast is on the menu. The information-packed show showcases Vines Grille & Wine Bar, Orlando Brewing and ICEBAR before heading for dessert. Rosen Shingle Creek Resort’s award-winning executive pastry chef David Ramirez joins Lagasse to talk and sample artisan chocolates.

Kitchen Hint of the Day!

December 31, 2012 at 11:15 AM | Posted in BEEF, cooking | Leave a comment
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To tenderize a tough steak, salt it generously for an hour before cooking to break up tough proteins. Then just wipe off the salt before cooking.

Top Chef Seattle Season:10

October 31, 2012 at 9:39 AM | Posted in cooking, Food | Leave a comment
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Season 10

 

Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series, premieres on Wednesday, November 7th at 10/9c. Famed chef and restaurant mogul Wolfgang Puck joins as a judge this season, alongside Tom Colicchio, Gail Simmons, Hugh Acheson, and Emeril Lagasse, with Padma Lakshmi returning as host, as 21 cheftestants compete for the “Top Chef” crown.

“Top Chef” offers a fascinating window into the competitive, pressure-filled environment of world-class cookery and the restaurant business at the highest level. The series features aspiring chefs who compete for their shot at culinary stardom and the chance to earn the title of “Top Chef.”

Each episode holds two challenges for the chefs. The first is a Quickfire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their skills in the kitchen, but also uncover if they have the customer service, management and teamwork abilities required of a Top Chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef and each week someone is asked to “pack up their knives” and go home.

http://www.bravotv.com/top-chef/season-10/about

September 8, 2012 at 9:40 AM | Posted in cooking, Food | Leave a comment
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BBC AMERICA to premiere its new original series from Executive Producer Jamie Oliver, CHEF RACE: U.K. vs. U.S., with two back-to-back episodes on Tuesday, October 2. Ahead of the premiere, BBC AMERICA will present a special preview of the first episode on Saturday September 29, 10:00pm ET, following the mid-season finale of Doctor Who. Chef Race: U.K. vs. U.S. premieres with two back-to-back episodes on Tuesday October 2, 9:00pm ET and 10:00pm ET. The series continues in its regular timeslot on Tuesday, October 9, 10:00pm ET.

Chef Race: U.K. vs. U.S. pits 16 chefs – eight Brits versus eight Americans – against each other as they race across the country using their culinary skills and business savvy in the hopes of winning a grand prize of $100,000 dollars. Michelin-starred London restaurateur, Richard Corrigan (Masterchef), serves as a mentor and judge and Claire Robinson (5 Ingredient Fix) hosts the new original series.

Jamie Oliver, Executive Producer, Fresh One says: “The restaurant business is one of the toughest in the world and to be successful in it these days takes so much more than just being able to cook. You’ve got to have a good business sense, vision, leadership and so much more. This series is the first time that anyone has really dug deep into what it takes to be successful and it’s going to take an incredible individual to win it.”

The race starts on the Santa Monica Pier in Los Angeles, where Team U.K. and Team U.S. are stripped of their cash and credit cards and challenged to cook to survive, prosper and win. In the 10 one-hour episodes, the teams battle coast to coast from Los Angeles to New York City, with the chefs living off their cooking skills, resourcefulness, ingenuity, leadership and finesse to survive and make it to their next destination. They’ll need to make enough cash, and maybe a few friends, in order to make it to the next checkpoint. In the beginning, they will work as teams and cook to turn a profit. The team with the biggest profit moves on and the losing team faces team member elimination by way of a cook-off. In the end there will only be one winner.

The chefs range in experience – from working in Michelin-starred restaurants to having studied at prestigious culinary institutes to no formal training at all. The 4,000 mile road trip has them competing in Los Angeles – Albuquerque and Sante Fe, New Mexico – Grand Mesa, Colorado – Dodge City, Kansas – Oklahoma City, Oklahoma – Fort Smith, Arkansas – Memphis, Tennessee – St. Louis, Missouri – Springfield and Chicago, Illinois – Detroit, Michigan – Bedford, Ohio – Baltimore, Maryland and New York City.

From dealing with an entire bison in New Mexico, fishing in the Great Lakes and maneuvering a mobile pizza oven in Chicago to tackling serious barbeque in Memphis and whipping up their best crab cake in Maryland, these chefs must prove they’ve got what it takes when thrust into the rich diversity of American cuisine. Not only will they have to prove their culinary weight, they’ll be forced to stay formidable against teammates with big egos and sharp tongues. Resourcefulness, ingenuity, leadership and finesse will be just as important on their 4,000 mile adventure as the tastiness of their delectable creations.

Chef Race: U.K. vs.. U.S. is produced by Fresh One Productions for BBC AMERICA. Jamie Oliver (Jamie Oliver’s Food Revolution), Amy Chacon (The Amazing Race), Stef Wagstaffe (Undercover Boss), Roy Ackerman (Reagan, Jamie Oliver’s Food Revolution), SebastIan Grant (Lilly Allen and Friends) and Jo Ralling (Jamie’s American Road Trip) serve as executive producers for Fresh One Productions.

http://tv.broadwayworld.com/topic/Cooking-Channel

August 15, 2012 at 8:48 AM | Posted in cooking, Food, spices and herbs | Leave a comment
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COOKING CHANNEL‘S ROGER MOOKING PLAYS WITH FIRE IN NEW SERIES “MAN FIRE FOOD”
Series Premieres Tuesday, September 18th at 10pm ET/7pm PT
NEW YORK, NY – August 14, 2012 – The heat is on as chef Roger Mooking travels the country to discover inventive ways to cook with fire, in Cooking Channel’s new series Man Fire Food, premiering Tuesday, September 18th at 10pm ET/7pm PT. Roger endures the heat as he visits with pit masters, chefs and home cooks, all looking to create complex, flavorful dishes utilizing the element of fire. Whether cooking over an open fire in a rustic chuck wagon or smoking meat from inside a double-decker, Roger follows the smoke signals for a mouthful of flavor and a whole lot of heat.
In the series premiere, Roger travels to the Carolinas for a unique barbecue experience that opens his eyes to a new world of fire. He starts at the family-run Skylight Inn in Ayden, NC where they have served whole-hog style barbecue for 65 years. After loading the wood and burning the coal for their 170 square foot smoker Roger helps prepare the hogs for the fire and sinks his teeth into their legendary barbecue pork. Next stop is Greer, SC for Bovinova – a two-day meat-filled feast started by five food-loving friends. While there, Roger is introduced to the custom-built cow rack used to roast a 1,000 pound cow over a colossal open flame and feed more than 600 barbecue lovers.
Upcoming episodes feature visits to Pacifica, Calif., where Roger helps a pit master prepare a whole pig for a Hawaiian-style barbecue right on the coast; Austin, Texas to see how South American parilla-style rib roasts and pork steaks are cooked to perfection on a homemade grill; and Grain Valley, Mo. to meet a local mechanic who has transformed a retired Cessna airplane into a smoker for everything from pork butts to chicken.
Roger Mooking is the host and co-creator of his own internationally broadcast television series Everyday Exotic and host of Man Fire Food on Cooking Channel. He is the co-host of the hit show Heat Seekers on Food Network. To add to his growing plate, Roger’s highly anticipated first cookbook Everyday Exotic: The Cookbook hit shelves in 2011. In addition Mooking is the recording artist and creator of Soul Food; a unique food and music project released by Warner Music. For Roger, music and the epicurean world are seamless. One feeds the body, the other the soul; it is all food in all its various forms.
Read more at http://www.thefutoncritic.com/news/2012/08/14/cooking-channels-roger-mooking-plays-with-fire-in-new-series-man-fire-food-series-premieres-tuesday-september-18th-at-10pm-et-7pm-pt-780302/20120814cooking01/#P1HXPufAp9c6vsz0.99

Celebrate Julia Child’s 100th Birthday on PBS

August 15, 2012 at 7:38 AM | Posted in cooking, Food | Leave a comment
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Celebrate Julia Child’s 100th Birthday

 
“I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important.” – Julia Child

Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.

Join us in celebrating her 100th birthday all Summer. Cook a recipe in August, watch never before streamed episodes of her classic shows, read tributes from celebrity chefs, and more. Bon appetit!

http://www.pbs.org/food/julia-child-100-birthday/

‘Extreme Chef’ launches second season August 16 on Food Network

July 12, 2012 at 9:12 AM | Posted in Food | Leave a comment
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Extreme Chef’ launches second season August 16 on Food Network
Seven chefs, extreme locations? What we have here is a new season of ‘Extreme Chef’ debuting August 16 on Food Network.

The series, launching its second season on cable 58, takes seven fearless chefs out of the kitchen and sends them to locations that include the deserts of California and the jungles of Thailand for a competition that will test all of their skills – physical, mental and culinary.

For example, challenges include pulling needles from a cactus pad and using them to create a dish, creating a meal in one hour while on a floating dock while rescuing their ingredients from a capsized fishing boat.

In each episode, the chefs will be judged by a rotating panel of guest judges and the bottom two chefs will face off in a showdown challenge to determine which goes home.

At the season finale, one chef will be declared the most Extreme and take home a $50,000 grand prize.

Special guest judges include Simon Majumdar (‘Next Iron Chef‘ judge and food journalist), Ben Sargent (host of Cooking Channel‘s ‘Hook, Line & Dinner’), and Troy Johnson (host of ‘Crave’ and a food critic and journalist).
The contestants are: Scott Brandolini (Mass.), Susanne Dillingham (N.C.), Terry French (N.J.), Lance Knowling (N.J.), Viet Pham (Utah), Isadora Sarto (Vt.) and, Tiffany Ward (Hawaii).

In the premiere episode, the chefs are dropped into Salton City, Calif., by helicopter and have to scavenge for ingredients and tools in an abandoned wasteland.

They have ’60 minutes to raid a deserted tent village for on-perishable ingredients, build their own cooking stations, and use items like steel wool, batteries and tumbleweed to start a fire. Two chefs will be sent into the Final Showdown where they must create the perfect bite – only one will survive the apocalypse and advance to the next location,’ according to Food Network.

The series will air at 9 p.m. p.m. Thursdays.

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