This year, we’re celebrating the season with a month of nonstop cookies. For the second day of cookies, we give up chocolate for Alton Brown’s caramelized-oat cookies, which are nicely crisped with the perfect balance of cinnamon and raisins.
To me, the hallmark of a good holiday party is eggnog. Sweet, rich, and indulgent — the Christmas season really wouldn’t be complete without a healthy portion of this requisite libation. If the cloyingly sweet and thick store-bought stuff, spiked with nothing but too much nutmeg, has left you jaded, Alton Brown’s homemade version will convert you to an eggnog believer.
This simple and traditional Christmastime concoction is made with milk, cream, egg yolks and sugar, and is spiked with smoky bourbon and dark rum. It’s enriched with whipped egg whites for a frothy texture, and has a a hint of freshly grated nutmeg for a warm undertone. It’ll leave you wondering why you ever settled for the store-bought alternative.
When it comes to demonstrating cooking techniques — and helping pupils understand the science behind them — there is no better teacher than Alton Brown. So to prep for Thanksgiving, we’re tuning in to Alton’s top turkey tips to guarantee we turn out a perfectly cooked, flavorful, nicely browned bird.
Not convinced you need to brine? Alton brings in reinforcements to explain the weird science behind brining’s effectiveness, and shares his flavorful brine recipe.
Butternut squash soup shows up on restaurant specials menus from now through Thanksgiving, and rightly so: it is special. Butternut squash is in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be pureed into creamy fall soup.
But while butternut squash soup is special, it’s not especially difficult to make at home. It takes a little bit of patience (you’ll have to wait about a half-hour for the squash to roast) but once the squash is cooked, you just need to simmer with some liquid, season and puree. If you have a hand blender, the process is even easier — a hand blender allows you to blend soup right in the pot — but if you don’t, you can use a regular blender. Be sure to puree the soup in batches; if you over-fill the blender you could end up with a mess. (Think soup volcano.)
Despite our whining about the length of the opening ceremonies, we really love the Olympics.
BUT every now and then, we need a break.
We’re already sick of some rivalries (looking at you, Phelps and Lochte). And sometimes the tension is just too much to take.
We hear you. That’s why this week Cooking Channel is serving up mini-marathons in primetime of The Boys of Summer (Bobby Deen, Bobby Flay and Alton Brown) – the perfect respite from the 2012 London Olympics.
The 2011 New York City Wine and Food Festival was a weekend-long celebration of, well… wine and food. It featured bites from top TV chefs and the city’s best restaurants, plus cocktails and wine in all varieties. It was also a chance to meet and mingle with all the big stars from Cooking Channel and Food Network. But the annual festival is more than just a big party — 100 % of the proceeds from the festival go directly to the Food Bank For New York City and the Share Our Strength foundation.
Check out the Cooking Channel stars who made an appearance:
This Fall on Cooking Channel, look forward to all-new episodes with your favorite chefs, old favorites you love, plus brand new faces with shows you won’t want to miss!
Here’s a taste of what’s in store…
Thanksgiving is coming! The turkey, the stuffing, the sides, the pies — and so much good TV to eat up, we thought you could use a little help.
Keep crafting your Thanksgiving menu with Cooking Channel this weekend…