New recipes

Chef Geoffrey Zakarian’s Carnoli Risotto


"I love to treat holidays as a special occasion. It's so special and only around a few brief months. It's worth the splurge because you don't really have to give anyone a gift! It's so luxurious on its own.
For gift ideas, I feel that wine is always appropriate, but usually they are ill chosen. They are a treasure and also give a real snapshot of what cuisine was like in another time. They make a great conversation piece and if opened in the kitchen, it's always good for an extended conversation about the culture of the past."

Ingredients

  • ¼ Cup extra-virgin olive oil
  • 1 ½ quarts chicken stock or fish stock
  • ½ Cup Spanish onion, finely diced
  • 12 Ounces Carnaroli rice
  • 4 Ounces white wine
  • 1 ½ quarts chicken stock or fish stock
  • ½ Cup olive oil, for finishing
  • ½ Cup Parmigiano-Reggiano, grated
  • 4 Ounces butter
  • ½ Cup chives, minced

Servings6

Calories Per Serving809

Folate equivalent (total)253µg63%

Riboflavin (B2)0.5mg28.5%


Genova Premium Tuna And Celebrity Chef Geoffrey Zakarian Team Up For Mediterranean-Inspired Meal Kits

LOS ANGELES , May 12, 2021 /PRNewswire/ -- No passport? No problem! With the right ingredients, it's easy to bring Mediterranean flair to your dinner table without jet setting around the world. In celebration of Mediterranean Diet Month this May, Genova Premium Tuna and celebrity chef Geoffrey Zakarian are teaming up to create a complimentary meal kit that will easily transport home cooks to the shores of Spain , the coasts of Italy and the beaches of Greece – right from their very own kitchens.

Available nationwide while supplies last, the premium meal kit gives fans the opportunity to take their tastebuds on a tour of the Mediterranean with Chef Geoffrey Zakarian's Genova Premium Tuna Pasta Salad with Arugula Pesto and Dates. The simple, yet flavorful dish features traditional Mediterranean ingredients including dates, olives, sun dried tomatoes, and superior, hand-selected Genova Yellowfin Tuna in Olive Oil. With its rich and savory flavor stemming from the brand's Mediterranean heritage, Genova Premium Tuna is ideal for recipes inspired by the flavors and ingredients of the region. Fans can visit GenovaSeafood.com/MealKit to claim their free kit that will be delivered right to their doorstep, along with all pre-portioned ingredients and easy-to-follow instructions.

"I know many of us have missed being able to travel internationally and experience the sights, sounds, and, most importantly, the tastes of the world, which is why I was excited to partner with Genova Premium Tuna to help home cooks 'travel through food' with our custom Mediterranean-inspired meal kit," said Geoffrey Zakarian , chef and restaurateur. "Whether you're whipping up a weeknight dinner, like the Tuna Pasta Salad with Arugula Pesto and Dates from the meal kit, or entertaining guests, incorporating high-quality ingredients, like Genova Premium Tuna, into your meals is such an easy way to elevate your favorite dishes."

Named the Best Diet Overall in 2021 1 , The Mediterranean Diet – which takes inspiration from eating habits in the countries bordering the Mediterranean Sea – has many health benefits, including improved weight loss and reduced risk for certain diseases. And while this eating pattern calls for a high intake of fresh fruits and vegetables, another main component is incorporating more seafood into your diet – canned tuna being a perfect option. Genova Premium Yellowfin and Albacore Tuna offer a break from the ordinary, with no additives or preservatives. Made with the best cuts of fish, hand-filleted and drizzled with just the right amount of olive oil, Genova Premium Tuna is naturally high in protein, a great source of Omega-3s, and has uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.


Chef Geoffrey Zakarian shares 2 dishes and other tips to prep for Thanksgiving

A lot of dishes on the Thanksgiving dinner table can be prepped in advance, making the meal even easier on turkey day.

Chef Geoffrey Zakarian, Food Network host of "The Kitchen," joined "Good Morning America" to help share how home cooks can get a jump start on Thanksgiving preparations.

The two dishes that he said are best to make ahead of time are stuffing and cranberries.

Zakarian suggests freezing pre-baked stuffing that has a cream or fat in it to help it from drying out. Then just defrost the dish before you're ready to pop it into the oven and serve with a stock or gravy to keep it moist.

Cranberry relish can be made up to a month in advance and he said you can even save some smaller batches for Christmas.

Check out his full recipe below to spice it up without making it overly sweet.

Spicy Italian Sausage, Chestnut, and Corn Bread Dressing

Ingredients

1 pound ground spicy pork sausage

2 tablespoons onion powder

1 tablespoon garlic powder

2 teaspoons ground fennel seed

1 cup Spanish onions diced

1 cup chestnuts, canned or packaged, chopped

1 cup celery (diced)1 cup carrots (diced)2 tablespoons garlic (minced)

4 cups crumbled corn bread

In a large sauté pan on low heat, add your ground spicy pork sausage and cook slowly to render out the fat and season with salt and pepper, garlic powder, onion powder and fennel seed.

Once the fat is rendered and the meat starts to brown, add the Spanish onions, fennel, chestnuts, celery, carrots and garlic.

Cook until meat continues to brown, the carrots become soft and tender and the onions become translucent.

Add the corn bread and chicken stock and stir until completely incorporated, and the bread is moist. Add a touch of cream if you’d like additional fat. Season with salt and black pepper.

You may choose to serve the stuffing as is, broil it in a shallow pan, or bake it in the oven so it dries slightly and gets crispy on top. 30 minutes in a 350 degree oven should do the trick.

Cranberry Orange Relish

Ingredients

6 cups fresh cranberries (frozen can be substituted)

4 cups fresh orange juice

1/4 cup fresh Ginger root (peeled and chopped)

1/2 cup fresh orange zest (pith removed)

2 teaspoons fine sea salt

Combine the sugar, Honey and orange juice in a medium sized heavy sauce pot. Simmer over low heat until completely diluted.

Add the ginger root along with the chopped zest, anise and cinnamon stick.

Add the cranberries and simmer, uncovered, for two hours until mixture begins to thicken. Stir often to avoid browning and sticking. It is best to make the relish one day in advance.

Additional Chef Tips Before Thanksgiving

- Cook green veggies, starches, gravy and turkey on Thanksgiving day.

- Cut and blanch vegetables or potatoes the day before and store it in the fridge.

- But root vegetables and frozen turkey four to five days before Thanksgiving.

- Fill a cooler with ice to store other items and create extra room in the fridge for more important perishable items.


1. Bring a large pot of salted water to a boil.

2. Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter.

4. Cook the gnocchi in the boiling water for 2 minutes. Serve tossed with a bit of the Pancetta Tomato Sauce. Alternatively, you can freeze the uncooked gnocchi for up to 2 weeks.

Pancetta Tomato Sauce

1. Heat a large saute pan over medium-high heat. Add the pancetta and cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta from the pan and reserve, leaving the fat behind.

2. Add the diced onions to the hot pan and season with salt and pepper. Cook until the onions have softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the crushed tomatoes, cover and bring to a simmer. Cook for 20 minutes, then remove the lid, add the reserved pancetta and cook an additional 10 minutes. Season with additional salt and pepper, stir in the basil and serve.


"The Final Frontier": Geoffrey Zakarian's Top 10 Tips for Cooking Risotto

Given the chilly weather, shorter days and darker nights, comfort food season is at the top of everyone’s mind lately, and while many look to mac ‘n’ cheese or casseroles for hearty satisfaction, most forget that risotto is every bit as rich and decadent as those classic picks. This creamy, cheesy, Italian rice-based dish has been given a bad rap — some claim it's too tedious to prepare at home — but Iron Chef Geoffrey Zakarian is on a mission to dispel that culinary rumor once and for all.

Catching up with fans at the 2013 New York City Wine & Food Festival last month, Geoffrey assuaged fears of cooking risotto from scratch — something he's deemed "the final frontier" — explaining, "It's nothing more than rice …. It's not that much work …. It's just a technique." He broke down that technique during his live culinary demonstration preparing a mushroom-lobster risotto, and he noted that the payoff promises versatile recipes and can-do results. Read on below to hear from Geoffrey and learn his top tips for mastering risotto at home.

10. If you're new to cooking risotto, stick with a basic recipe featuring chicken stock, cheese and olive oil.

9. Opt for a pan that offers enough surface area to cook the rice. Whether you use a large skillet or deep pot, just be sure there's ample space for the rice to meet the heat.

8. After adding the wine to the rice, it's important to let it reduce. As for picking which bottle to cook with, Geoffrey says, "If you don't want to drink it, don't use it."

7. It's best to start with hot stock — the type (chicken, mushroom, vegetable or otherwise) isn't important — as the heat will maintain the starch content of the rice.

6. There's no need to use precise measurements when adding the stock. Just make sure there's enough in the pan to completely cover the rice.

5. "It's a peaceful, gentle little simmer," Geoffrey says of the heat level. Avoid extremely high flames and rapid boils.

4. Risotto should cook for around 17 1/2 minutes, depending on how much you're making. Be sure not to overcook it, as you may end up with gummy rice.

3. Wait until the end of cooking to add prepared vegetables. Doing so any earlier may make it difficult to stir and properly cook the rice.

2. Instead of serving heaping portions of risotto in a bowl, opt for moderate scoops on a warm, flat plate the smaller servings will allow you to eat another course after the risotto, while the heated plate helps keep the rice warm for longer.

1. You can avoid a sticky final product by making sure that you don't mix in an excessive amount of cheese before serving and don’t overcook it.


Incorporate plenty of fresh produce into your meals

The favorable climate of the Mediterranean yields plenty of delicious fruits and vegetables, so you should incorporate these foods into your diet to embrace this way of eating.

Once your pantry is fully stocked with nuts, beans, legumes, canned fish, and whole grains, you can focus your weekly grocery hauls on fresh fruits and vegetables to build filling and nutritious meals without much thought.

"We just add protein and fresh vegetables, and we've got great food every day of the week," Zakarian told Insider.


Genova Premium Tuna And Celebrity Chef Geoffrey Zakarian Team Up For Mediterranean-Inspired Meal Kits

No passport? No problem! With the right ingredients, it’s easy to bring Mediterranean flair to your dinner table without jet setting around the world. In celebration of Mediterranean Diet Month this May, Genova Premium Tuna and celebrity chef Geoffrey Zakarian are teaming up to create a complimentary meal kit that will easily transport home cooks to the shores of Spain , the coasts of Italy and the beaches of Greece – right from their very own kitchens.

Available nationwide while supplies last, the premium meal kit gives fans the opportunity to take their tastebuds on a tour of the Mediterranean with Chef Geoffrey Zakarian’s Genova Premium Tuna Pasta Salad with Arugula Pesto and Dates. The simple, yet flavorful dish features traditional Mediterranean ingredients including dates, olives, sun dried tomatoes, and superior, hand-selected Genova Yellowfin Tuna in Olive Oil. With its rich and savory flavor stemming from the brand’s Mediterranean heritage, Genova Premium Tuna is ideal for recipes inspired by the flavors and ingredients of the region. Fans can visit GenovaSeafood.com/MealKit to claim their free kit that will be delivered right to their doorstep, along with all pre-portioned ingredients and easy-to-follow instructions.

“I know many of us have missed being able to travel internationally and experience the sights, sounds, and, most importantly, the tastes of the world, which is why I was excited to partner with Genova Premium Tuna to help home cooks ‘travel through food’ with our custom Mediterranean-inspired meal kit,” said Geoffrey Zakarian , chef and restaurateur. “Whether you’re whipping up a weeknight dinner, like the Tuna Pasta Salad with Arugula Pesto and Dates from the meal kit, or entertaining guests, incorporating high-quality ingredients, like Genova Premium Tuna, into your meals is such an easy way to elevate your favorite dishes.”

Named the Best Diet Overall in 2021 1 , The Mediterranean Diet – which takes inspiration from eating habits in the countries bordering the Mediterranean Sea – has many health benefits, including improved weight loss and reduced risk for certain diseases. And while this eating pattern calls for a high intake of fresh fruits and vegetables, another main component is incorporating more seafood into your diet – canned tuna being a perfect option. Genova Premium Yellowfin and Albacore Tuna offer a break from the ordinary, with no additives or preservatives. Made with the best cuts of fish, hand-filleted and drizzled with just the right amount of olive oil, Genova Premium Tuna is naturally high in protein, a great source of Omega-3s, and has uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.


Preparation

For the pea purée:

Bring a small pot of salted water to a boil. Set up a bowl of ice water.

Boil the peas for 1 minute in the water then transfer them immediately to the iced water.

Drain the peas on a paper towel then place them in a blender. Add seasoning and olive oil and blend until smooth. You may need to add a bit of cold stock to achieve the desired consistency.

For the risotto:

Bring the chicken stock to a boil, then reduce to a very low simmer. Do not let it reduce.

Add half the butter to a pan set over medium-low heat. Add the chopped onion and cook without browning.

Add the rice and stir for 3 minutes, then pour in the white wine and let simmer until it evaporates completely.

Add a ladle of stock to the rice and cook at gentle simmering, stirring frequently. When the rice has absorbed all the liquid, add more chicken stock. Repeat the process five or six times. Halfway through cooking, add the raw green peas. Season with salt to taste.

After about 18 minutes of cooking, the rice should be cooked. Add the remaining butter, olive oil, green pea purée, and the grated Parmigiano-Reggiano while stirring constantly. Taste for seasoning and adjust as needed.

For the scallops:

Season the scallops with salt.

Heat the butter in a sauté pan over medium-high heat. Add the scallops and sear for 2 minutes on each side. Finish with a splash of lemon juice.

Take 4 warm bowls and place 3 tablespoons of green pea risotto in the center of each. Top with 2 sea scallops, sprinkle with shaved Parmigiano-Reggiano, garnish with pea shoots and serve.


Review: Ocean Blue by Geoffrey Zakarian on the Norwegian Breakaway

By Austin Gambino, Marketing Assistant, The Cruise Web, Inc.

When I realized I was lucky enough to be attending the two-day preview cruise of Norwegian Cruise Line’s Norwegian Breakaway, I knew my first priority was going to be Ocean Blue, Geoffrey Zakarian’s newest restaurant.
For those of you who live under a rock, Geoffrey Zakarian is a Food Network Star and restaurateur, boasting culinary establishments in the likes of Atlantic City (The Water Club), New York City (The Lambs Club), and now on the Norwegian Breakaway. He even mentioned at the Norwegian Breakaway christening that he trained the kitchen staff himself.
It was well-known that it would be difficult to secure reservations at Ocean Blue, so my friend and I arrived at the port at 10:50 a.m. (boarding didn’t begin until 11:00 a.m.), and immediately headed for the Guest Services desk. We were met with disappointment, as the fine dining establishment was already booked for both days. Determined to be a part of the Zakarian experience, we showed up Friday night in our finest garb and proceeded to convince Fiorella, the lovely hostess, to seat us outside for an early supper.
The outside deck was a delightful dining area for a cool, breezy night. After I answered a few questions for Cruise Director, Julie Valeriote, during an impromptu live interview, my friend and I ordered some Pinot Noir and got ready for a dining experience to remember. After ordering appetizers, we were moved inside to the most prominent table in the restaurant, what a treat!
I wanted to share my incredible experience with you, by detailing the wonderful cuisine I was able to try at Ocean Blue.
First Course (Appetizers):
Grilled Prawn Panzanella/Heirloom Tomatoes/ Cucumber-Chili Vinaigrette

This starter breathed new life into a summer classic, the Panzanella salad. More of a seafood caprese than a summer salad, it featured lightly fried cubes of grilled prawn, soft kalamata olives, and juicy heirloom tomatoes soaked in the aforementioned vinaigrette. Refreshing, tasty, and unique.
Beef Tartare/Mustard Dressing/Chips
The ribbon-like texture of the delicious beef tartare and the tart mustard dressing contrasted with the crunchy kettle-style potato chips for a lip-smacking combination.
Main Course:
Risotto of Jonah Crab/Hon Shimeji Mushroom/Parmesan Reggiano/Olive Oil

A delicious main course: Risotto of Jonah Crab/Mushroom/Parmesan Reggiano/Olive Oil which was promptly devoured.

As you can see from the picture above, this dish was masterfully done. What you may not know is that the incredibly cooked al dente rice was the perfect opposition for the creamy Parmesan, mushroom, and Jonah Crab mixture.

Dessert:
Raspberry Paté Sea Salted Fruit/Chocolate Cookie/Dark Chocolate Truffle

A bit of delicious Sea Salted Raspberry Paté, Chocolate Cookie, and Dark Chocolate Truffle, my dessert at Ocean Blue.

Unfortunately I dove headfirst into this final course without stopping to take a picture. The fruit was a firm yet jelly-like texture and complimented the rich dark chocolate truffle and crispy cookie. The sea salt really made the dish though, offering a contradiction to the rich and deep chocolate and raspberry.


Geoffrey Zakarian serves up steak on THE Dish

Throughout his 30 year career, Geoffrey Zakarian has become known for his signature sophisticated style and taste. The Iron Chef started his career at Le Cirque, and after presiding over many of the country's best kitchens, created his own hospitality group in New York.

Zakarian runs several restaurants, including The Lambs Club and The Palm Court in Manhattan.

Now, he's sharing signature dishes from those restaurants, including roasted Creekstone Delmonico, black truffle risotto, dirty rice with pine nuts and black pepper, warm wild mushrooms, simple garden lettuce salad, New Year's Eve chocolate rum truffles and New Year's Eve chocolate chip cookies, New Year's Eve chocolate chip macadamia nut cookie and a Kir royale to drink.

Roasted Creekstone Delmonico (yield two portions)

CBS News

2 each Creekstone boneless ribeye, 16 oz each, tempered to room temperature

2 cloves garlic, crushed in the skins

2 t 25 year aged balsamic vinegar

1) preheat oven to 400f and a grill to high heat.

2) season the steaks on each side liberally with kosher salt and pepper. Grill the steaks on each side until caramelized, about 4 minutes per side with grill marks. Transfer the steaks to a rack and roast in the oven until medium rare, or until a thermometer reads 130f, about 6 minutes for a tempered steak. Allow to rest for 10 minutes.

3) heat a cast iron pan to medium high heat, and add the butter. Once the butter begins to brown, add the garlic and thyme, and baste the steaks on each side for about 1 minute, until nearly charred, about 2 minutes in total.

4) remove the steak onto a board to rest again. In a separate bowl, toss the watercress with the red wine vinegar and 1 tablespoon of olive oil. Season with salt and pepper.

5) place the steak on a plate and drizzle around with the remaining olive oil and aged vinegar. Serve on the plate with the salad.

Black truffle risotto (yield four portions)

2 oz dried porcini mushroom + 1 oz dried porcini

4 qt chicken stock (or as needed)

2 oz grated parmesan cheese

1 each, fresh black winter truffles

1) bring the chicken stock to a boil with the 2 oz porcini mushroom and 1 oz of dried porcini, take off the heat. Allow to infuse for 20 minutes. Strain the porcini chicken stock through a coffee filter to remove all sand.

2) heat a large saucepan over medium high heat and sweat the onion and mushrooms, with no color. Remove the onions and mushrooms and set aside. Add the rice to the pan and toast it, stirring often until it releases an aromatic and toasty smell. Deglaze with the white wine and reduce by half. Stirring constantly, add the warm porcini stock two ounces at a time until the rice is cooked but still al dente. Fold in the butter, parmesan, mascarpone, and olive oil. Season with salt and take the pan off the heat. Divide into four plates and tap the plate so the rice lies flat.

3) shave the truffle over the rice and serve immediately.

Dirty rice with pine nuts and black pepper

Serves 6 as a side, 4 as a main

3 tbsp extra-virgin olive oil

2 links hot italian sausage (about 5 oz.), casings removed

4 oz chicken livers, trimmed and finely chopped

½ cup finely chopped celery

½ cup finely chopped green bell pepper

1 cup chopped scallions (white and green parts)

1 tbsp chopped fresh thyme

½ tsp freshly ground black pepper

1. Bring a large pot of salted water to a boil. Add the wild rice. Simmer, uncovered, until the grains begin to split and the rice is tender but still a little chewy, 40 to 45 mins (brands of wild rice differ in cooking times, so start checking after 30 mins). Drain.

2. Meanwhile, in a large skillet over medium-high heat, add the oil. When the oil is hot, add the sausage. Cook and crumble with a wooden spoon until the sausage is browned all over, about 4 mins. Add the chicken livers. Cook and stir until no longer pink, about 3 mins. Add the pine nits and toss to coat in the oil. Cook and stir until toasted about 3 mins.

3. Add the onion, celery, and bell pepper and cook until softened, about 7 mins. Add the scallions, thyme, black pepper, and drained wild rice. Pour in the stock and cook until it is absorbed, about 3 mins.

Warm wild mushrooms

2 tbsp extra-virgin olive oil, plus more as necessary

2 lbs. Mixed wild mushrooms (e.g. cremini, shiitake, chanterelle, oyster and porcini), thickly sliced

1 medium shallot, finely chopped

1 tbsp chopped fresh tarragon

2 tbsp chopped fresh italian parsley

3 tbsp unsalted butter, cut into pieces

12 slices toasted baguette

1. In a large skillet over medium-high heat, add the oil and when it is hot, add enough mushrooms just to cover the bottom of the pan (ultimately, you'll probably cook the mushrooms in 2 batches). Cook the mushrooms without stirring until browned on 1 side and then turn the mushrooms. Continue cooking, stirring occasionally, until the mushrooms are well browned on both sides, about 5 mins. Remove to a plate and repeat with the remaining mushrooms, adding a little more oil to the pan if necessary.

2. Scrape the mushrooms back into the pan. Over medium heat, add the shallot and sauté until tender, about 5 mins. Add the tarragon and vinegar and cook until the mushrooms absorb the vinegar, sprinkle with the parsley and season with salt. Add the butter pieces and swirl the pan until the butter melts and forms a sauce. Serve immediately over the baguette slices.

Simple garden lettuce salad

2 tspvery finely chopped shallot

Freshly ground black pepper

6 tbspextra-virgin olive oil

16 cupsloosely packed garden leaf lettuce, washed and dried 1½ cupssnipped fresh soft herbs (e.g. parsley, chives, dill, basil, chervil, and tarragon)

1. In a medium bowl, combine the shallot and vinegar. Season with salt and pepper. Let sit for 10 mins to infuse the vinegar with the shallot flavor.

2. Whisk the mustard into vinegar. Whisk in the oil in a slow, steady stream to make a smooth and emulsified dressing.

3. Put the lettuce and herbs in a large serving bowl. Drizzle with about half the dressing and season lightly with salt and pepper. Toss to coat the salad with the dressing, adding more dressing as needed. Serve immediately.

NYE chocolate rum truffles

1: melt the chocolate over a double boiler

2: measure the meyers rum and glucose syrup together

3: cut the butter into small cubes (pea size)

4:add the butter to the melted chocolate

5: use a whisk to stir the butter into the chocolate ,stir until completely melted

6: in a small sauce pan heat up the rum and glucose until the glucose is melted

7: cool glucose rum mix then add to the chocolate base

8: stir until well incorporated

9: ones the chocolate holds a peak use a piping bag with a round number 8 tip

To pipe logs on to parchment paper

10: cool the logs in the fridge until set about 10-15 min

11: use a small knife to cut the chocolate into 1 inch bars

12: optional you can melt milk chocolate and roll the truffles in milk chocolate and dust them with cocoa powder

13: store in the fridge until needed ,keep at room temperature for 30 min before serving

NYE chocolate chip macadamia nut cookie

2 cups 61% dark chocolate (valrhona) roughly chopped

1: cream the butter with the dark brown sugar and granulated sugar (in a kitchen aid with pedal attachment )

2: measure flour ,baking soda , salt together in a bowl set aside

3: add the eggs to the butter ,scrape down with a rubber spatula

4: chop the nuts and chocolate

5: add the dry to the butter and right away the nuts and chocolate

6 don't over mix the batter just needs to come together

7 use a ice cream scooper to scoop the batter onto sheet trays lined with parchment

8: bake at 325 degrees for about 7-9 min

NYE caramelized popcorn

1: in a heavy sauce pan combine the oil ,popcorn ,salt cover with a lit

2 on high heat ,move the pot constantly so the popcorn does not burn

3: takes about 5 min until you hear the popcorn popping

4: ones the popcorn is all cooked set aside

5: in another sauce pan start melting the sugar (dry caramel) to a light brown color

6: constantly stir until all the sugar is melted

7: drizzle over the popcorn until the popcorn is covered with sugar

NYE vanilla marshmallow

1 vanilla bean split and scraped

1 cup confectionery sugar

1: soak the gelatin sheets in ice cold water for about 10-15 min

2: in a sauce pan measure sugar , water , corn syrup cook to 250 degrees fahrenheit

3: ones the sugar is at 200 degrees start whipping the egg whites in a kitchen aid mixer with the whisk attachment

4: ones the sugar reached 250 degrees stream in the egg whites carefully

5: take the gelatin out of the water squeeze the excess water

6 add to the hot egg sugar mix ,add vanilla bean zest not the bean

7 : let the marshmallow run until luke warm

8 : while the marshmallow is running cold pre pair a quarter sheet tray dusted with corn starch and confectionery sugar mixed together

9 ones the marshmallow is ready use a large offset spatula to spread onto the tray

10 dust the top with the cornstarch /confectionery sugar mix set aside to set

11 ones set use a hot knife to cut the marshmallow into cubes 1 inch by 1 inch


From Geoffrey Zakarian's Town/Country: 150 Recipes for Life Around the Table Geoffrey Zakarian's Town/Country by Geoffrey Zakarian

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  • Categories: Rice dishes Appetizers / starters
  • Ingredients: beets sherry vinegar honey shallots strawberries carnaroli rice dry white wine chicken stock crème fraîche