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The Food Channel
  1. Bungalow Blueberry MuffinsFri, 29 May 2015 06:53:48 -0500
    Prep Time:10 Minutes Cook Time:20-30 Minutes   Tagged: blueberries, blueberry muffin, blueberry pudding, blueberry salad, food channel, how to make pudding, mike mech, the bungalow chef, Fresh, hot, and full of blueberries, these muffins from Chef Mike Mech make the perfect breakfast for families in a hurry. Follow along with the full video here.   Foodie Byte Catechins, a natural phenol and antioxidant, are found in blueberries. These healthy helpers are excellent fat burners and target abdominal fat cells and belly fat in particular. Recent research at Tufts University found that regularly ingesting catechins increases abdominal fat loss by 77 percent and doubles total weight loss. Ingredients 3 Cups flour1 Teaspoon salt4 Teaspoon baking powder2/3 Cup oil2 Large eggs room temperature (well beaten)2/3 Cup milk2 Cups fresh blueberries well rinsed, and drained1.5 Cups granulated sugar Preparation Preheat oven to 400 degrees Sift together:3-cups flour1- teaspoon salt4- teaspoon baking powder Mix in a separate bowl:2/3 cup oil2- large eggs room temperature (well beaten)2/3 cup milk Add the wet ingredients to the dry ingredients mixing well (will be thick). Add 1.5 cups of sugar, mix until well incorporated. Add 2 Cups fresh Blueberries well rinsed, and drained, fold in gentlyUsing muffin tins that are lined with paper liners, deposit dough of the way in each opening. And you can sprinkle a bit of additional granulated sugar on the unbaked batter before it goes into the oven if you wish. Bake 20-30 minutes until they well set , and golden brown. More...
  2. Chickpea Hummus DipThu, 28 May 2015 12:17:33 -0500
    Prep Time:10 minutes Cook Time:N/A Serves:12   Tagged: chickpeas, dip, garbonzo beans, hummus recipe, israel, tahini, This rich creamy Mediterranean-inspired dip features a lively blend of chickpeas, tahini paste, lemon, garlic and olive oil blended velvety smooth and delicious in a food processor for quick and easy assembly. Serve hummus garnished with a drizzle of olive oil and roasted pepper puree with a generous portion of whole grain rye crackers for indulgent dipping. Why Try? It’s so easy! Why not make fresh homemade hummus for your next party or family get-together? Watch Chef Cari as she makes it in an episode of :90 Seconds in the Kitchen. You'll see just how easy it really is!   Foodie Byte This recipe makes a generous portion; freeze or refrigerate extra quantities for later use. For a mellower garlic flavor, roast whole garlic cloves tossed lightly in olive oil in a 300F oven until tender. Ingredients 2 cans (15.50 oz. each) chickpeas, drained, liquid reserved6 tablespoons tahini sesame paste6 tablespoons fresh lemon juice2 tablespoons extra virgin olive oil4 garlic cloves1 teaspoon kosher salt1/4 teaspoon garlic and pepper seasoning blendreserved liquid from canned chickpeas, as needed Roasted red pepper puree, as needed Olive oil, as neededFlatbread or pita bread Preparation Preheat oven to 350F.Combine chickpeas, tahini, lemon juice, olive oil, garlic cloves, kosher salt and garlic pepper in bowl of food processor fitted with a steel blade.Pulse until smooth; adding 2 to 4 tablespoons reserved liquid from canned chickpeas, as needed, to adjust thickness of hummus dip.Taste and adjust seasoning, if needed.Brush flat bread or pita bread with olive oil and sprinkle with Kosher salt. Place on baking sheet and warm for approximately 5 minutes.To serve: Spoon hummus on serving plate or bowl; garnish with a dollop of roasted red pepper sauce and a drizzle of olive oil. Serve with warm flatbread or pita chips. Nutritional Information Calories 126, Carbohydrates 12g, Fat 7g, Fat Calories 64, Fiber 3g, Protein 4g, Saturated Fat 0.87g, Sodium 334mg. Daily Values: Calcium 24.49mg 2%, Phos 61.39mg 6%, Copper 0.12mg 6%, Zinc 0.36mg 2%, Panto 0.02mg 0%, Biotin 0.02mcg 7%, Magnesium 7.83mg 2%, Iron 0.99mg 6%, Vitamin B6 2%, Vitamin C 6%, Vit E-a-Toco 1%, Vitamin A 0%. Percent Daily Values are based on a 2,000 calorie diet. More...
  3. Smoked Gouda Mac and Cheese Bungalow StyleWed, 27 May 2015 06:49:12 -0500
    Prep Time:20 Minutes Cook Time:30-45 Minutes Serves:6   Tagged: bungalo chef, cooked pasta, foodchannel, mac and cheese, macaroni and cheese, mike mech, potato chips, smoked gouda, Being part Dutch, we always had “Goudse Kaas” in the house, (The English translation is cheese from Gouda.) Mom always served Gouda at her “Laura and Rob Petrie-style” wine and cheese parties. And as a child, I made a smoked Gouda dipping sauce that was served in Mom’s avocado green fondue pot. One memorable day I had a brilliant idea––why not make Mac and Cheese with my wonderful smoked Gouda dipping sauce? The next moment of brilliance on my part was to add another favorite ingredient…potato chips! That was the day this special recipe was born and it’s one I continue to prepare today. It’s truly the ultimate in comfort food luxury.   Foodie Byte We all know the familiar blue box brand that has been around since the end of the Great Depression. In fact, some 50 million boxes were purchased during World War II because consumers could get two boxes for one food ration stamp. Ingredients 16 oz. (Uncooked) elbow macaroni1/2 cup butter1/2 cup flour6 cups milk cup green onion, sliced14 oz. smoked Gouda cheese, grated4 oz. sharp Cheddar cheese, gratedGround black pepper (to taste)5 oz. potato chips (plain), crushed Preparation Prepare pasta in the traditional method in salted water, and to an al dente texture. Drain and set aside. In a heavy, medium size saucepan melt the butter over medium heat. Stir in the flour and cook until golden in color (for a roux), it will begin to have a nutty aroma. Stir in the milk until blended, then add the grated cheese and black pepper. Remove from heat once the cheese has melted. Using a 4 qt. casserole or baking dish that has been buttered, place cooked pasta into the dish, and top with the cheese sauce. Fold the cheese sauce into the cooked pasta. Top with the green onion, and finely crushed potato chips.Bake for 30-45 minutes. More...
  4. Apple Bacon Braised Red CabbageTue, 26 May 2015 06:49:12 -0500
    Serves:6   Tagged: braised cabbage, bungalow chef, foodchannel, fried bacon, johnathan apples, mike mech, sliced apples, One of my personal favorites, is this recipe for Braised Red Cabbage, sweet-sour, with bacon and apples. I remember it well; it was a must for every holiday. My Grandmother’s home was always the family house for Christmas Day family dinner.  As a young child, I remember Grandma Esther’s heavy cast iron skillet, sitting ready to fry the daily rasher of bacon, for the Red Cabbage, or her famed German Style Potato Salad. Like many families, we had special bowls for certain dishes. The Red Cabbage was always served in a Dutch Chinese Transfer bowl for generations (pictured in the photograph). I found out years ago that these were formed in Holland, and used for Ballast to the Orient. Then the final artwork, and glaze was applied, then sent back to Europe to the retail trade.   Foodie Byte This recipe is perfect for a Thanksgiving side when served with a great pan seared pork roast, or Tenderloin or Prime Rib. Ingredients 1- Large head Red Cabbage, cored, washed and drained well, and cut into 1/4 inch slices8- Slices of thickly cut bacon, cooked, drained, and sliced into 1/4 inch by 1/2 strips3- Tablespoons olive oil1- Medium yellow onion, diced fine1/4 cup white wine1/4 cup red vinegar1/4 cup granulated sugar1/2 Teaspoon kosher salt1/2 Teaspoon black pepper3- Johnathan Apples peeled and cut into small square dices (1/2 inch) Preparation Using a large heavy cast iron, or heavy frying pan, saut the bacon until its light golden brown, and lightly crisp.Remove from the frying pan, and drain on paper towels. Drain off all but three tablespoons of drippings.Add olive oil to the bacon drippings and saut onions until transparent.Over medium heat add the sliced red cabbage, white wine, vinegar, and all other ingredients, slowly stirring the cabbage and cook for 15 minutes. Add the diced bacon, and diced peeled apples. Adjust the seasonings as you wish, I like mine more on the tart side. More...
  5. Salmon SaladMon, 25 May 2015 06:52:14 -0500
      Tagged: For something a little different, try using breaded salmon as your salad topper to create an ultra healthy salad that tastes as good as it looks. Fresh fruit, fresh salmon, and lemon infused flakes makes this one salad you have to try! Click here for the full video.   Foodie Byte Butter, boston, and bibb lettuce all come from the same family: butterhead. This particular variety was first cultivated and used in Egypt and dates back to 2680 B.C. Ingredients Salmon:1 salmon fillet about pound1 lemon juiced2 T. Olive oil Flake:1 c peeled and cubed cucumber1/4 c thinly sliced red pepper1/4 c.fresh dill4 T capers1 lemon juiced1/3 cup sour cream Salad:2 peaches peeled and sliced1/4 c. fresh blueberries1/4 c. thinly sliced red onion1 head boston bib lettuce Preparation To create the flakes, combine lemon juice, capers, cucumber and sour cream.Set aside, keep chilled until ready for building saladPre heat oven to 425.Place salmon fillet on nonstick aluminum foil, drizzle with lemon & olive oil. Sprinkle with saltSeal side of foil up around salmon forming a pocket.Bake for 18 minutesRemove salmon and cool, then flake More...
  6. Watermelon PizzaMon, 25 May 2015 06:52:14 -0500
    Prep Time:5 Minutes Serves:2   Tagged: You might have had fruit pizza before but this recipe from chef KC Quaretti takes it to an entirely new level. As colorful as it is tasty, this is one recipe that is as much fun to make as it is to eat! Watch KC and follow along with the full video here.   Foodie Byte Ingredients 2 slices watermelon about 1 inch thick1/4 cup sliced green grapes1/4 cup sliced red grapes1/2 cup sliced fresh pineapple1/4 cup fresh blueberries1/4 cup dried blueberries1/4 cup dried pineapple1/2 cup sweetened shredded coconut Preparation Cut watermelon slices into quarters and top with fresh and dried fruit.Finish with a sprinkling of the shredded coconutServe and enjoy More...
  7. Kabocha Squash PureFri, 22 May 2015 06:49:12 -0500
    Serves:8   Tagged: bay leaves, cheese cloth, garlic, kabocha squash, leeks, thyme, vegetable stock, yellow onion, From Executive Chef Greg Murphy of Bouchon, Santa Barbara. This market soup is delicious when complemented by fried kale, toasted pepitas, pomegranate seeds, pumpkin seed oil. Check out Bouchon on Tasting Talk by clicking here.   Foodie Byte Suggested Wine Pairing: 2012 Dr. Klapper Riesling Spatlese Halbrtocken, Santa Barbara County is the perfect match for the earthy creaminess of the soup. Just a hint of spritz, too, makes for a refreshing foil to the squashs inherent richness. Traditinoal Reisling spice matches nicely with hint of pumpkin seed oil and sage brown butter garnishing. Salut! Ingredients 4 Small kabocha squash, peeled, cored and cut into one inch cubes1 Large yellow onion, peeled and diced5 Cloves garlic, sliced3 Leeks, sliced white part only1 Bunch thyme2 Bay leaves8 Cups vegetable stockSalt and pepperCheese cloth and twine Optional Garnishes one or more: Pumpkin seed oil, Pomegranate seeds, Fried kale, Sage brown butter, Roasted pepitas (pumpkin seeds) Preparation Wrap thyme and bay leaves in cheese cloth and twine to create (herb sachet) then set aside.In large sauce pan, heat olive oil and saut onion, leeks and garlic medium high for about 3-4 minutes or until onion is translucent.Add squash, vegetable stock and herb sachet. The squash should be covered by the broth completely. Bring to a boil and reduce to simmer for 20-30 minutes or until squash is tender. Remove sachet.Using a hand wand mixer, blend soup for about 2 minutes.The soup can also be strained after blending for a smoother texture (this depends how you like the consistency).Add salt and pepper to taste. More...
  8. Cajun Spiced Salmon Fillet Fri, 22 May 2015 06:39:53 -0500
    Prep Time:15 minutes Cook Time:8-10 minutes Serves:2   Tagged: cajun spice, cooking guru, food channel, grilled salmon, karen pavone, lemon zest, salmon fillet, salmon recipes, The perfect recipe for the perfect fish. Try out this spiced salmon fillet to kick your taste buds into the next gear. Cooked to perfection and just enough spice to grab your attention, this salmon fillet is full of flavor and sure to make a wonderful dinner for you and a friend/loved one.   Watch the full video here.   Foodie Byte Cajun Seasoning Mix:In a bowl or container, blend teaspoon sea salt teaspoon dried thyme teaspoon dried oregano teaspoon smoked paprika teaspoon fennel seeds teaspoon cracked black pepper teaspoon cayenne pepper Ingredients (2) 6 ounce wild salmon filets, about thick(2) tbl. Barbra Extra Virgin Olive Oil1 lemon, thinly sliced crosswiseCajun Seasoning Mix Preparation Place salmon fillets, skin side down, on a foil lined baking sheet and drizzle with olive oil. Sprinkle Cajun Seasoning equally over both fillets and rub into the fish. *You may have a little seasoning left over.Heat a large skillet over medium heat. Add the salmon filets (skin side down/seasoned side up), and cook for approximately 5 minutes until the bottom of the salmon is cooked and you can easily separate the skin from the fish with a spatula. Discard skins.Return the partially cooked salmon to the foil lined baking sheet, seasoned side up. Top with 2-3 thin slices of lemon.Broil salmon in a pre-heated oven (upper rack; leave oven cracked open) for an additional 4-5 minutes, or until the top is lightly browned and fish is just cooked through. *Do not overcook!Serve with a side of broccoli florets steamed over boiling water for approximately 2-3 minutes until crisp tender. Toss with extra virgin olive oil and lemon juice to taste. More...
  9. Mint Watermelon LemonadeFri, 22 May 2015 06:37:28 -0500
      Tagged: This beverage concentrate makes a drink that is both refreshing and gulp-able! One of our chefs concepted this when he was craving something with the fresh taste of watermelon.   Foodie Byte This recipe makes a concentrate, so you make and store it, then add water as needed. This makes a big batch, perfect for a holiday weekend, but can easily be cut in half. Ingredients For Concentrate:8 fresh lemons1 1/2 cups water1 cup sugar8 cups chopped watermelon (about one watermelon)For each half gallon serving:3 cups cold waterfresh mint sprigs Preparation Juice the lemons.Boil 1 1/2 cups of water and 1 cup of sugar.Once it boils, add the lemon juice (8 lemons should make about 2 cups of juice).Puree or crush and add watermelon.Set concentrate aside (refrigerate or freeze) until needed. When ready, take about 1/2 cup of the concentrate and add 3 cups of cold water and stir; taste and adjust quantities as needed, keeping in mind that additional ice will water it down further.Add ice if desired and garnish with mint sprigs. More...
  10. Fresh Green BeansFri, 22 May 2015 06:31:45 -0500
    Prep Time:10 Minutes Cook Time:15 minutes Serves:6   Tagged: bungalow chef, farmers market, farm to table, food channel, garden fresh vegetables, green bean recipes, mike mech, With farmers markets and farm to table taking center stage in food trends, this green bean recipe from Chef Mike Mech is the perfect take on fresh garden vegetables. Join along with Chef Mike Mech as he brings one of our classic dinner dishes to life. Click here to follow along with the full video.     Foodie Byte Ingredients 1 LB. Fresh green beans, washed and trimmed 2 Tablespoons olive oil2 Tablespoons Chopped Garlic1/2 Cup white wine3 Tablespoons stone ground mustard1/2 Cup white wine3 Tablespoons chilled butter cut in cubesKosher salt (to taste)Fresh black pepper (to taste) Preparation Steam, boil, or microwave Green Beans to a light stage of cooked tenderness.In a saut pan, add the olive oil and the chopped garlic over cook over medium heat stirring often until lightly golden in color. Add the white wine, and mustard, and reduce by 50% over medium heat, and starts to thicken. Remove pan from heat and slowly add butter, and stir until incorporated.Transfer cooked green beans into the saut and coat with sauce. Place in serving bowl, and sprinkle with kosher Salt, and ground black pepper to taste. More...