Spumoni Gardens' Sicilian-Style Square Pizza | Fix Me a Plate with Alex Guarnaschelli | Food Network
Sicilian-style square pizza and classic Italian spumoni ????????Alex heads to Brooklyn for a family meal at Spumoni Gardens.
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Alex Guarnaschelli knows just where to go for a truly memorable dining experience: Old-school restaurants where you can get authentic, fresh, quality-made dishes. In this series, we'll meet up with Alex in the kitchen of some of her favorite no-frills hangouts for an insider's guide to their iconic dishes and longtime traditions.
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Spumoni Gardens' Sicilian-Style Square Pizza | Fix Me a Plate with Alex Guarnaschelli | Food Network
L&B Spumoni Gardens: The Square Pizza Brooklyn Loves | NBC New York
Celebrating its 80th year of business in 2019, L&B Spumoni Gardens started out as a spumoni cart pulled by horses. It’s now a restaurant known throughout the five boroughs and beyond, thanks to its uniquely-made square Sicilian slices.
EPI 11 || SPUMONI ICE CREAM SANDOS
// SPUMONI ICE CREAM SANDOS //
RECIPE BELOW
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ICE CREAM MAKERS:
We need to talk about SPUMONI. ???? The Gnudis take birthdays ???? very seriously and what better way to throw down than to make a double layer ice cream sando with roasted pistachio, fresh summer cherry ???? and a soft chewy brownie vessel to hold it all in. Now wish Micaela a happy birthday so Taylor doesn’t have to come after you. ???? ????
|| PISTACHIO ICE CREAM ||
INGREDIENTS:
16oz heavy cream
8oz whole milk
¾ cup sugar
5 egg yolks
2 tsp vanilla
2 tsp amaretto
6oz roasted, unsalted shelled chopped pistachios, divided in half
Sea salt to taste
METHOD:
In a medium pan over medium heat, combine the heavy cream, milk and ½ cup sugar. Bring to a simmer and stir to melt the sugar. Toss in 3oz of the pistachios and let sit, covered, for 30 min or up to an hour.
In a separate bowl, combine the eggs yolks and remaining ¼ cup sugar. Whisk rapidly until volume is added and yolk/sugar mixture is smooth with no sugar clumps. Ensure your cream/milk mixture is hot but not boiling before moving to the next step.
Using a ladle, go one scoop at a time mixing the hot cream into the whipped egg yolks, whisking rapidly in between to ensure the eggs do not scramble. Add ladles one at a time, whisking in between until the new mixture is visibly hot- you will see steam coming off the bowl. Once the mixture is combined, pour it all into your original pot and heat over medium/low. This is called creme anglaise! You’re so fancy. Let it cook another 5-7minutes or until thick enough to coat the back of a spoon. Mix in the vanilla. Strain mixture into a clean container and submerge in ice to cool and stop the cooking process. This should take about 30 minutes to completely chill.
Once chilled, stir in the amaretto. Using an ice cream maker, freeze according to instructions. When the ice cream becomes visibly thick and has volume, toss in the remaining pistachios. When it is ready, you will store it in an air tight container and put it in the freezer for at least two hours before serving. You can eat it right away, it will just have a softer texture much like gelato!
Recipe is a Gnudi Original.
|| ROASTED CHERRY ICE CREAM ||
INGREDIENTS:
16oz heavy cream
8oz whole milk
5 egg yolks
2 tsp vanilla
2 cups cherries, pitted
¾ cup + 1tbsp sugar, divided
1tbsp Grand Marnier
METHOD:
Use the same technique as above for the ice cream base. Heat milk/cream with ½ cup sugar until combined. Whisk egg yolks and remaining ¼ cup sugar until smooth. Slowly add the hot liquid to the egg yolks and sugar until combined. Put it back on the heat in the pan and cook 5-7 minutes until thickened. Strain, add vanilla and chill. Make the cherries!
In a separate saucepan, add the cherries, 1tbsp sugar and Grand Marnier. Cook over medium heat until the liquid becomes bubbly and syrupy, about 20 minutes. Set aside to cool.
Freeze the ice cream base according to the ice cream machine’s instructions. Once it is done, fold in the cherries by hand. Put it in an airtight container and freeze a couple hours.
BROWNIE:
For the brownie- use your favorite recipe in an 8x8 square pan. Chill once baked.
TO ASSEMBLE:
Slice your brownie in half horizontally through the center to create a top and bottom. Line your 8x8 with parchment and place the bottom brownie half in.
Spread one thick layer of pistachio ice cream onto the brownie. If the ice cream is not spreadable, let it sit out about 20-30 minutes first. Once you have the pistachio layer, pop it into the freezer to set for 20 minutes. Take out the cherry and repeat once it’s ready.
Once the cherry is down, freeze it again before putting the brownie top on. Once the brownie top is on, wrap the whole thing in plastic and freeze for 4 hours or overnight.
When ready, slice into rectangles and eat with your BFF!!
Recipe is a Gnudi Original.
Classic Patty Melt Recipe with Valerie Bertinelli | Valerie's Home Cooking | Food Network
Valerie says the classic patty melt is very underrated and we COULDN'T agree more!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Classic Patty Melt
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr
Active: 45 min
Yield: 4 servings
Ingredients
1 tablespoon olive oil
6 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef (80 percent lean)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
8 slices rye bread
About 1/2 pound sliced Swiss cheese
Directions
Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
Cut the patty melts in half and serve immediately.
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Classic Patty Melt Recipe with Valerie Bertinelli | Valerie's Home Cooking | Food Network
August
21
Originated in Naples, Italy this dessert is made with layers of ice cream mixed with candied fruits, whipped cream and nuts. Usually served in slices, I will take my spumoni any way they serve it!
FESTIVE CHERRY AND CHOCOLATE CHUNK ICE CREAM DESSERT- SPUMONI EASY 4 INGREDIENTS!
Easy To Make Cherry And Chocolate Chunk Ice Cream Dessert- Spumoni Is A Colorful Treat Made With 4 Ingredients,
Creamy Vanilla Ice Cream, Pistachios, Chocolate, And Red Cherries. Extra Special Ice Cream Dessert You Might Burst Into Song!