Geoffrey Zakarian
@gzchef • 303,763 subscribers
#TheKitchen #Chopped #IronChefAmerica https://t.co/PMEWNwXkTm…
Videos
Try my viral SMASH burger for dinner tonight with the whole family! 🍔
Geoffrey Zakarian555,017 views • 5 months ago
My viral nonstick cast iron dual handle pan🔥 available on Amazon
Geoffrey Zakarian149,709 views • 7 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 Zakarian157,672 views • 8 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 • 9 months 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 Zakarian77,090 views • 6 months ago
Game day chili 🏈 3 tbsp extra virgin olive oil 3 pounds ground pork 2 to 3 tablespoons pancetta or bacon,cut into small pieces Kosher salt and freshly ground blackpepper 2 large onions, chopped (about 3 cups)6 garlic cloves,finely chopped 2 bunches scallions (white and green parts), chopped (about 2 cups) 2 tablespoons tomato paste ¼ cup chili powder ¼ cup ground cumin 1½ cups apple cider 2 (28-ounce) cans whole tomatoes with juice (fire- roasted tomatoes if you can find them),crushed by hand 2 (15.5-ounce) cans small black or white beans, drained and rinsed 2 cups chicken stock
Geoffrey Zakarian29,524 views • 2 months ago
One of my most requested recipes - Shrimp Spring Roll 🍤 Screenshot and Save to try this recipe for yourself! My Viral Recipe: Rice Paper Wraps Romaine lettuce leaves Vermicelli Noodles Cooked Shrimp Carrot Matchsticks Cucumbers matchsticks Basil Peanut Sauce: 1/4 Cup Peanut Butter 2 TB Coconut Milk 1 TSP Garlic Minced 2 TB Tamari 2 TB Rice Wine Vinegar 2 TB maple syrup 2 TSP chili paste
Geoffrey Zakarian60,677 views • 5 months 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 Zakarian57,816 views • 5 months 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 Zakarian54,781 views • 5 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 Zakarian57,826 views • 7 months 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 Zakarian29,688 views • 7 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 Zakarian24,341 views • 6 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 • 7 months ago