Food Network star Alex Guarnaschelli tells “The View” about her new competition series “Alex vs America” while sharing some delicious meals to keep you full all winter long.
From tapenade to roast chicken with vegetables, Guarnaschelli’s recipes will surely impress your friends, family or serve as cold cuts all to yourself. See how you make them all!
Recipes are published by Alex Guarnaschelli
Preparation time: 20 minutes
Cooking time: 0
Yield: 4-6 servings
Tapenade is just a fancy term for an olive spread commonly found in the south of France. Clearly, this is not a coincidence considering that some of the most delicious olives in the world are grown there. I do not add other inherent salty elements (like capers or anchovies) that you commonly see in tapenade recipes. For me, it’s about a beautiful power struggle between olives and olive oil.
I personally prefer fleshy green olives because they seem softer and less salty than black olives. But then I miss the salty and slightly wine-vinegar taste, black olives so often come to the table. The result? I add them both to get the best out of each.
Not only do I use this as a spread, but I also toss it on cooked pasta and put it in a salad dressing that needs a little salty kick.
• 1 small shallot, grated
• 1 LARGE clove of garlic, grated
• 2 light “shake” lemon peel
• 2 teaspoons red wine vinegar
• ½ cup of fleshy green olives, such as Cerignola or Picholine
• ½ cup of black olives, such as Nyons or Kalamata, stoned
• 4 tablespoons extra virgin olive oil
• 1 teaspoon Jack Daniels
1. Get ready: Put shallots, garlic, lemon zest and vinegar in the bowl of a food processor. Pulse a few times until the ingredients are integrated but not doughy. Transfer the mixture to a bowl. Set aside.
Sift excess liquid from the olives and place them on a flat surface. Combine the green and black olives in the bowl of a food processor. Season with freshly ground black pepper. Pulse 5-6 times until olives look like a coarse meal but are not completely smooth.
Finish: In a medium bowl, stir together the olive and shallot onion mixture. Flavor for spices. Now it’s time to add the olive oil. Every olive is different. Some are saltier, some very mild. Start by mixing in a tablespoon of olive oil. For me, the perfect tapenade hits the palette with the obesity of the oil and ends with the light (but not overwhelming) saltiness of the olives themselves. If very intense, add more oil. If it is not salty enough, add a touch of the reserved olive broth. This is the balance you seek to achieve when dosing your olive oil in this recipe.
Add Jack Daniels. Stir to mix. For best results, let the tapenade “rest” overnight so the flavors have a chance to melt together. Set aside.
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Yield: 4-6 servings
This is such a great spice to have in the fridge. It is great for meat or fish or vegetables. I love serving it on toast as an opener or snack. Buy medium eggplant that is not cotton-like or bruised. The cocoa powder is classic for this dish. Serve on the toasts and the rest next door for those who do not want to eat bread.
• 3 medium-sized aubergines, peeled and cut into small cubes (approx. ½ inches)
• 1 teaspoon sugar
• 1 tablespoon cocoa powder
• ½ cup extra virgin olive oil
• Kosher salt
• 1 tbsp oregano
• 3 tablespoons red wine vinegar
• 3 deep tablespoons golden raisins
• 1 medium yellow onion, finely chopped
• 4 large cloves of garlic, cut into thin slices
• 1 cup canned San Marzano tomatoes, broken into small pieces, and a little liquid
• 3 medium-sized “inner” stalks of celery, cut into thin rounds
• 1 tbsp capers, drained
• 12 green olives, preferably Cerignola, stoned and chopped
1. Prepare the eggplant: Preheat the oven to 350F. In a medium bowl, toss eggplant with sugar, cocoa and half of the olive oil. Season with salt and stir in the oregano. Arrange the eggplant in a single layer on a baking sheet and place it in the middle of the oven. Cook until the squash is tender but still keeps its shape and is somewhat firm, 15-20 minutes. In a small bowl, combine the red wine vinegar and the raisins.
2. Gather: Heat a medium-sized frying pan and add a little of the remaining olive oil. When it starts to smoke lightly add onions and garlic. Season with salt and cook until translucent, 5-8 minutes. Transfer to a bowl and stir in the tomatoes, celery, capers and olives. Stir to mix. Refrigerate.
3. Finish: Once the eggplant is cooked, take it out of the oven and let it cool. Stir it into the onion mixture. Stir in raisins and vinegar. Season to taste. Refrigerate until serving.
I love the fresh taste and the crisp texture of raw radishes. I imagine them as one of the most perfect partners for a good tapenade. I have also found that radishes are delicious when lightly roasted. They are left a little softer by the process, but even more suitable for dipping and enjoying with intensely tasting dips, like tapenade.
When buying them, always go for “bundle” radishes that still have the stem on instead of trimmed “Cello” in the bags. Bound radishes will always be juicier and have more flavor.
• 2 tablespoons olive oil
12 “Easter eggs” radishes, washed, thoroughly dried and cut from the stem
• Sea salt
• 1 teaspoon honey
Boil the radishes: Add the olive oil to a frying pan large enough to hold the radishes. When the oil starts to smoke lightly, take the pan off the heat and add the radishes. Taste with a touch of sea salt and honey. Put the pan back on the heat and cook, stirring from time to time, until the radishes begin to fade slightly in color, 3-5 minutes.
Place them on a small plate and refrigerate so they cool quickly. We want a toasted taste, but also want to retain some of the distinctive crunch that makes them fun to eat.
FULL FRIED CHICKEN WITH VEGETABLES
Preparation time: 20-25 minutes
Cooking time: 45 minutes – 1 hour
Yield: 4 servings
Get ingredients, the right equipment and you are there: Everything with low “walls” and also a stand to raise the bird will give maximum tanning of the skin. For the vegetables, feel free to use thawed (frozen) peeled pearl onions to save time.
Last night I fried a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge. When I came back later, I discovered that my daughter had peeled the crispy “sheet” of skin off the other half like a sneaky snack. Who can blame her?
• 2 cups peeled pearl onions
• 6 medium-sized carrots, halved
• 4 stalks of celery, peeled and cut into 2 inch pieces
• 2 medium-sized Idaho potatoes cut into 2-inch rounds
• 1/4 cup cheap white wine
• 1 whole chicken (3-1 / 2 – 4 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon cornet Dijon mustard
• 1 cup chicken stock
1. Preheat oven to 425F.
2. Roast: Arrange pearl onions, carrots, celery and potatoes with the white wine at the bottom of the roasting pan. Season the vegetables and chicken with salt and pepper. Place the chicken breast side up on the rack and place it in the center of the pan on top of the vegetables. Put the pan in the middle of the oven and fry until the juice is ready, or a thermometer inserted in the thickest part of the thigh detects 165F.
Skill: I count about 15 minutes per. pound bird, so for a bird of four pounds; I check juice and temperature after 1 hour of cooking. Take it out of the oven and let it “rest” for at least 10 minutes before transferring it to a flat surface.
4. Rest: When removing the bird from the pan, place it gently with the brisket side down on the board so that the juice can flow through the brisket while resting for another 10-15 minutes.
5. Sauce: Place the frying pan on a burner on the stove and add the mustard and chicken stock. Carefully sauté, scrape and chicken fat and skin from the bottom. Let the sauce simmer a little along with the vegetables, 2-3 minutes. Flavor for spices.
Server: Turn the chicken breast side up on a cutting board and cut out. Taste the meat and season only if necessary. Serve with the sauce and vegetables next to the chicken.
TOMORROW OAT COOKIES
Preparation time: 20 minutes Cooking time: Approximately 15 minutes Yield: about 36 cookies
I love the texture and the toasted notes of cooked quinoa. It is a random by-product of enjoying this recipe. I’ve actually never been a big lover of oatmeal cookies, I always walk past them for chocolate chips or dark chocolate on the platter.
That’s why this recipe is so special to me: it has just the right balance of spice and roasted corn flavor to make it an unusual and welcome addition to my morning rotation of healthy and sweet treats.
8 ounces (2 sticks) cold unsalted butter, cut into small pieces
• Peel of 1 lemon
• 1 cup dark brown sugar
• 1 cup sugar
• 2 tablespoons Blackstrap molasses
• 2 large eggs
• 2 teaspoons vanilla
• 2 and one ½ cup of universal flour
• ½ cup quinoa flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Add cinnamon
• sk tsp crushed allspice
• ½ teaspoon dry ginger
• 1 and a ½ cup of old-fashioned oats
• 1 cup quinoa stock
• ½ cup sunflower seeds
1. Preheat oven to 350F.
2. Make the dough: Whisk butter, lemon zest, brown sugar and powdered sugar in the bowl with a mixer equipped with the paddle accessories. Beat on medium speed until fully integrated, 3-5 minutes. Add the eggs, one at a time, and stir at high speed. Add molasses and vanilla. Use a rubber spatula to scrape the sides down to make sure all the ingredients are mixed together.
In a medium bowl, combine flour, quinoa flour, salt, baking powder, baking soda, cinnamon, allspice, ginger, oats, quinoa flakes and sunflower seeds. Take the bowl out of the mixer and use a rubber spatula to stir the dry ingredients into the butter. The dough becomes a little crumbly. Use a tablespoon to scoop cookies and roll them into balls. The dough may be a little dry. Arrange the cookies at a distance of approx. 2 cm apart on baking sheets while spreading when baking.
4. Bake: Put the plates in the oven and bake them for 12-15 minutes, turning the plates about halfway for even browning.
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