Best 2 Alex Food Network Recipes
**Explore the Culinary Delights of Alex Guarnaschelli: A Journey Through Her Featured Food Network Recipes**
Embark on a culinary adventure with Alex Guarnaschelli, the renowned chef and Food Network star, as we delve into her collection of delectable recipes featured on the popular cooking channel. From tantalizing appetizers to hearty main courses, and from sweet treats to savory sides, Alex's culinary creations are a testament to her passion for food and her expertise in crafting unforgettable dishes. Join us as we explore the diverse flavors and techniques that make Alex's recipes so captivating, and discover new culinary horizons to expand your cooking repertoire.
**Recipes in the Article:**
* **Crispy Smashed Potatoes with Garlic-Herb Butter:** Experience the ultimate comfort food with these crispy and flavorful smashed potatoes, tossed in a luscious garlic-herb butter sauce.
* **Roasted Garlic and Parmesan Risotto:** Indulge in the creamy richness of this classic Italian dish, made with tender arborio rice, roasted garlic, and a generous sprinkling of Parmesan cheese.
* **Seared Scallops with Lemon-Butter Sauce:** Discover the delicate flavors of seared scallops, perfectly cooked and bathed in a zesty lemon-butter sauce, creating a symphony of flavors in every bite.
* **Grilled Skirt Steak with Chimichurri Sauce:** Elevate your grilling game with this succulent skirt steak, marinated in a vibrant chimichurri sauce, delivering a burst of herbaceous and tangy notes.
* **Flourless Chocolate Torte:** Satisfy your sweet cravings with this decadent flourless chocolate torte, featuring a rich and fudgy texture that melts in your mouth, accompanied by a velvety chocolate ganache.
* **Roasted Brussels Sprouts with Bacon and Balsamic Vinegar:** Experience the transformation of ordinary Brussels sprouts into a flavorful side dish, roasted until caramelized and tossed with crispy bacon, balsamic vinegar, and a touch of maple syrup.
* **Creamy Pesto Pasta with Shrimp:** Dive into the delightful combination of creamy pesto sauce, succulent shrimp, and al dente pasta, creating a harmonious balance of flavors and textures.
* **Baked Brie with Honey and Pistachios:** Impress your guests with this elegant baked brie, topped with a sweet honey glaze and crunchy pistachios, served with crisp crostini for a perfect appetizer or party treat.
* **Grilled Peaches with Mascarpone Cream:** Embark on a refreshing journey with grilled peaches, caramelized to perfection and served with a luscious mascarpone cream, offering a delightful interplay of sweet and tangy notes.
Prepare to be inspired by Alex Guarnaschelli's culinary artistry as you explore these tantalizing recipes, each one a testament to her culinary expertise. Let your taste buds embark on a journey of flavors, textures, and techniques, as you recreate these dishes in your own kitchen and elevate your home cooking to new heights.
TOMATO GINGER SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: In a medium bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar and salt and pepper to taste. Whisk in the olive oil and ginger. Taste for seasoning.
- Assemble the salad: Arrange the tomatoes in a single layer on a baking sheet and season with salt. Use a pair of scissors to snip the basil leaves into smaller pieces and sprinkle over the tomatoes. Transfer to a bowl, then toss the tomatoes with the dressing and celery. Spoon onto grilled bread.
HOMEMADE TOASTER PASTRIES
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park's recipe in her book "Bravetart" which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you're all set.
Provided by Alex Guarnaschelli
Time 5h
Yield 12 toaster pastries
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
- Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
- For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
- To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
- To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
- For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
- Don't Overcook: Be careful not to overcook your food, as this can make it tough and dry.
- Season to Taste: Always taste your food as you cook and adjust the seasoning as needed.
- Garnish for Presentation: Don't forget to garnish your dishes before serving for a more appealing presentation.
Conclusion:
Alex's recipes from Food Network offer a wide variety of delicious and easy-to-follow dishes that are perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, you're sure to find something to your liking. His recipes are well-written and easy to follow, and he provides helpful tips and tricks to ensure that your dishes turn out perfect. So next time you're looking for a new recipe to try, be sure to check out Alex's Food Network recipes. You won't be disappointed!
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