Geoffrey Zakarian
@gzchef • 304,078 subscribers
#TheKitchen #Chopped #IronChefAmerica https://t.co/PMEWNwXkTm…
Videos
Try my viral SMASH burger for dinner tonight with the whole family! 🍔
Geoffrey Zakarian553,755 views • 14 days ago
Marinated Flank Steak with Sweet Potato 💥 Recipe below👇 FLANK STEAK I cup BBQ Sauce ½ cup chopped fresh Italian parsley 2 tablespoons sherry vinegar 1 tablespoon soy sauce 2 teaspoons dried oregano 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 garlic cloves, chopped ¼ cup extra-virgin olive oil, plus more for brushing the grill pan 1 flank steak (1¾ to 2 pounds) Kosher salt and freshly ground black pepper ½ cup chopped fresh chives SWEET POTATOES 3 medium sweet potatoes, peeled and cut into 2-inch chunks, about 2½ pounds Kosher salt 4 tablespoons (½ stick) unsalted butter,cut in chunks 2 tablespoons pure maple syrup 2 tablespoons orange juice concentrate,thawed ½ teaspoon ground cinnamon Freshly ground black pepper
Geoffrey Zakarian52,424 views • 13 days ago
This Chop salad is the perfect dish to serve up this summer. See recipe below: FOR THE DRESSING ½ cup extra virgin olive oil ¼ cup red wine vinegar 1 teaspoon dried oregano 2⅓ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE SALAD 1 cup chopped romaine hearts, inside white leaves only (discard or reserve outside leaves), washed and cut into bite-size pieces 1 large carrot, peeled and cut into bite-size pieces 1 stalk celery, cut into bite-size pieces ¾ cup celery leaves, light green leaves only ½ red bell pepper, cut into bite-size pieces 1 cup chickpeas, rinsed ⅓ cup coarsely grated Parmesan To make the dressing: In a small bowl, whisk together the olive oil, vinegar, and oregano. Season with salt and pepper and whisk until emulsified. 2 To assemble the salad: In a large salad bowl, combine the romaine, carrot, celery, celery leaves, bell pepper, chickpeas, and Parmesan and toss with two large spoons 3 Drizzle the salad with a light coating of dressing and toss again.
Geoffrey Zakarian56,968 views • 19 days ago
Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine
Geoffrey Zakarian76,374 views • 1 month ago
My viral nonstick cast iron dual handle pan🔥 available on Amazon
Geoffrey Zakarian149,709 views • 2 months ago
Bittersweet last day of filming of the kitchen. Over 600 episodes and 12 of the greatest years of my life doing what I truly love. Teaching people to cook and sharing all of the information I have benefited from immensely! I am grateful for every moment with my cohosts. SunnyAnderson (Taylor's Version😘) Jeff Mauro Katie Lee and alex guarnaschelli Also the incredible crew behind the scenes that were the most professional crew I’ve ever worked with! Till my next adventure. Carpe Diem. Food Network #TheKitchen
Geoffrey Zakarian157,558 views • 3 months ago
Keeping warm with this French Onion Soup! Full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
Geoffrey Zakarian126,066 views • 4 months ago
Craving French Onion Soup? Watch till the end for the cheese pull and get full recipe below 👇 1 stick (4 ounces) unsalted butter 6 cups thinly sliced Vidalia or Spanish onions Kosher salt and freshly cracked black pepper 1 tablespoon all-purpose flour 1/4 cup dry sherry 5 cups beef stock 6 sprigs fresh thyme 8 slices Gruyere cheese (or Swiss) plus 1 cup grated Gruyere cheese 2 cups croutons In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.) Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes. Preheat the broiler to finish the soup. Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs. Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.
Geoffrey Zakarian57,417 views • 2 months ago
Salmon Romesco - easy and full of flavor. Recipe below ⬇️ GRILLED SALMON WITH ALMOND TARRAGON ROMESCO Pairing romesco with grilled salmon is a solid match because the nuttiness of the romesco holds up well to the char on the fish. ROMESCO ½ cup whole almonds, toasted ½ cup fresh basil leaves ½ cup fresh tarragon leaves ½ cup piquillo peppers, drained well l garlic clove ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil Kosher salt SALMON 4 skin-on center-cut salmon fillets (each about 6 ounces) Canola oil Kosher salt and freshly ground black pepper To make the romesco: In a food processor, combine the almonds, basil, tarragon, piquillos, and garlic. Pulse to make a chunky paste. In a spouted measuring cup, mix together the vinegar and oil, and with the processor running pour it in to make a thick, chunky sauce. Add 1 tablespoon or so of water to adjust the consistency, if necessary. Season with salt to taste. To make the salmon: Heat a grill pan over high heat. Brush the grill pan and salmon with oil. Season the salmon with salt and pepper. Grill, skin side down, until the skin is crispy, and then flip and grill until the salmon is just cooked through, about 4 minutes per side. Serve the salmon with a dollop of romesco on top.
Geoffrey Zakarian23,900 views • 1 month ago
Fried Brussels Sprouts with Creamy Mustard and Cider Dressing Recipe 👇 2/3 cup creme fraiche 1/3 cup whole-grain mustard 2 tablespoons cider vinegar 1 tablespoon honey Kosher salt and freshly cracked black pepper 1/2 cup canola oil 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)
Geoffrey Zakarian29,397 views • 2 months ago
A quick and easy Bibb Salad Recipe: 2 tablespoons red wine vinegar 2 tablespoons finely minced shallots 1 tablespoon Dijon mustard 2 teaspoons minced fresh tarragon 2 tablespoons extra-virgin olive oil 2 heads Bibb lettuce, only the interior light-colored leaves (about 6 cups) Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
Geoffrey Zakarian25,288 views • 2 months ago
Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
Geoffrey Zakarian11,483 views • 1 month ago
Full recipe: 2 gallons homeade stock chicken or beef or both chilled. One onion One carrot One small bunch parsley 10 Egg whites Two pounds of ground grass fed beef Salt and pepper One tbsp of white miso Puree everything in a food processor until well combined and very emulsified until the texture is a very runny wet mixture. Set aside Place cold stock in a tall stock pot and set on top of the stove on high. Immediately while still cold whisk in the wet Meat egg white mixture with a large whisk. Turn heat on and continue whisking every two minutes or so while the stock is starting to get hot. It will look like a wet hot mess, don't worry it's exactly what it should look like. As it begins to get to the simmer stop whisking at this point. If you have a thermometer that would be around 125 degrees. Now it's time to let the albumen and protein coagulate and in turn clarify the stock. Make sure it is only on the lowest and gentlest simmer. As it gets to the simmer the wet mess will turn into a dense crust and like magic the broth will begin to pile tru the top. When this happens gently poke a two or three inch hole in the top of the raft and you'll allow the broth to freely simmer . Keep it low and slow for about an hour. Be patient. When finished. Do not move the pot. Let it sit for ten minutes or so and settle. Then wet a rag and place over a strainer and bowl. Gently ladle into the strainer like in the video. Serve be dry warm. Not hot. Bon appetit. Chill and freeze the rest! It's the best health food around!
Geoffrey Zakarian11,626 views • 1 month ago