Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
From a Curried Chicken Salad to Tomato Feta Pasta Salad, these are our favorite Ina Garten deli salad recipe videos!
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0:00 - Intro
0:07 - Pasta, Pesto and Peas
3:37 - Curried Chicken Salad
6:52 - Tomato Feta Pasta Salad
8:56 - Fresh Corn Salad
11:56 - Roasted Shrimp Salad
14:42 - Tarragon Potato Salad
18:51 - Easy Tuna Salad and Hummus
21:52 - Chicken Salad Veronique
Get the recipes:
Pasta, Pesto and Peas -
Curried Chicken Salad -
Tomato Feta Pasta Salad -
Fresh Corn Salad -
Roasted Shrimp Salad -
Tarragon Potato Salad -
Easy Tuna Salad and Hummus -
Chicken Salad Veronique -
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Our Favorite Ina Garten Deli Salad Recipe Videos | Barefoot Contessa | Food Network
Bowtie Pasta with Basil, Mushrooms and Pignoli Nuts
Tasty pasta and veggie dish . Make this for your next party. It yields exactly 1/2 chafing dish.
1/2 c. pignoli nuts,
3 oz. fresh basil,
9 oz. vine ripe tomato,
1/2 c. virgin olive oil,
1&3/4 lb. bowtie pasta,
8 garlic cloves,
12 oz. onion,
12 oz. cremini mushroom,
4 sweet mini peppers any colors,
2 T. sea salt for pasta water,
1 gal. water for pasta,
sriracha hot chili sauce.
Pasta Salad alla Greca by Chef Angela Carlino
Chef Angela Carlino stops by the ADC kitchen to demonstrate how to prepare a Greek style pasta salad
View the Recipe:
6 Tasty Sandwiches from Jacques Pepin | Today's Gourmet | KQED
If you've graduated from grilled cheese and you're looking for a sandwich glow-up, you've come to the right place. Jacques Pepin kicks off this episode of Today's Gourmet by teaching us how to make our own bread (1:00) for a crusty and delightful open-face sandwich made with tomato, olives, cilantro, olive oil, and parmesan (7:05). Next you'll learn how to make your own sun dried tomatoes (10:17) to use in Jacques' eggplant sandwich (12:57). Then Jacques recreates his friend James Beard's signature onion sandwich (15:47), a round sandwich with basted edges rolled in a chopped parsley mixture.
Jacques' pan bagnat is the Godzilla of sandwiches (18:04) using an entire loaf of bread and layered with tomato, green pepper, olives, basil, anchovy, garlic, cucumber, onion, and cracked pepper. Pan bagnat means bathed bread and this sandwich is finished by being wrapped, pressed, and stored in the fridge overnight to marinate in its juices.
The episode wraps up with a salmon and hot pepper sandwich (22:39) and a sweet jam sandwich served on pound cake and cut into cute shapes that kids will love. (23:06)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 20, 1991. Sandwiches
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
How to make Classic Basil Pesto - (and use in grilled tomato & cheese sandwiches)
In this video, Chef Colin Roche shows you how to make wicked easy homemade classic sweet basil pesto. Homemade pesto is both delicious and simple to make. He also shows you how to then use that pesto as an ingredient in a Grilled Tomato, Fresh Mozzarella and Pesto Sandwich. You can find both recipes below.
If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at
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MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library
RECIPES:
“Wicked Easy” Homemade Classic Sweet Basil Pesto
Prep Time: 15 minutes; Cook Time: 4-5 minutes; Yield: 1 cup
Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½-cup olive oil
1/3 cup pine nuts
2 garlic cloves
½ cup freshly grated Parmesan cheese
1-teaspoon coarse kosher salt
Directions:
• Combine first four ingredients in food processor or blender and mix until paste forms, stopping often to push down basil.
• Then add cheese and salt; blend until smooth.
• Transfer to small bowl, top with about a ¼ inch of olive oil.
• Store the pesto in the refrigerator in a covered container and use fresh within a few days or store in the freezer in a freezer-safe container.
NOTE: I suggest that you toast the pine nuts until lightly golden and fragrant in a non-stick pan over medium heat before using to bring out their flavor (but watch closely so they do not burn!)
“Wicked Easy” Grilled Tomato, Fresh Mozzarella, and Pesto Sandwich
This grilled tomato, fresh mozzarella, and pesto sandwich is delicious, filling, and wicked easy to make! Prepare it for lunch or dinner, and both kids and adults will love it!
Prep Time: 5 minutes; Cook Time: 5 minutes; Servings: One Sandwich
Ingredients
• 2 slices Whole Wheat Bread or the bread of your choosing
• 1 tablespoon Mayo (or more or less to your liking)
• 1 1/2 tablespoons basil pesto
• 1 Tomato, sliced
• 2 oz. Fresh Mozzarella, sliced
• Salt and Black Pepper, to taste
Direction:
1. Spread the pesto on one slice of bread.
2. Spread the mayonnaise on the other slice of bread.
3. Place the tomatoes on, covering the bread.
4. Place the slices of mozzarella on the tomatoes, and then lightly salt and pepper them.
5. Place the slice of bread with the pesto overtop the mozzarella and tomatoes.
6. Place your sandwich on a Panini maker until all sides are crisp and golden brown. If you do not have a Panini maker, you can warm up a skillet on your stove top and grill your sandwich that way.
7. Cut the sandwich and serve immediately!
SUGGESTED EQUIPMENT
Mortar and Pestle, Unpolished Granite, 6 Inch -
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Copyright 2022
Grilled Asparagus Pesto Pasta Salad #short
This Grilled Asparagus Pesto Pasta Salad is the perfect side dish for your next vegan BBQ. Homemade vegan pesto, crisp asparagus and chilled pasta!
#vegan #pastasalad #summerrecipes
Get the full recipe:
FOR THE VEGAN PESTO
* 2 cups basil
* ¼ cup pine nuts
* 1-2 cloves garlic peeled
* 1 lemon juiced
* salt & pepper to taste
* ¼-1/2 cup olive oil depending on the consistency you want
FOR THE PASTA SALAD
* ¾ lb pasta I used bowtie
* 8-10 stalks asparagus hard ends removed
* olive oil spray
* salt & pepper to taste
* ½ red onion diced
* 2 tablespoon vegan mayo
* fresh basil, pine nuts, pepper for serving