Pommes Chef Anne W Anne Burrell Secrets Of A Restaurant Chef Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

POMMES CHEF ANNE



Pommes Chef Anne image

This is from Anne Burrell on Food Network. I saw this on her show Secrets of a Restaurant Chef and I made it. It is fun to make and tastes so good with the parmesan cheese!! I like that it uses olive oil instead of the butter used in the traditional Pommes Anna.

Provided by Little Debbie

Categories     Potato

Time 1h

Yield 1 8 inch potato cake, 4 serving(s)

Number Of Ingredients 4

3 russet potatoes, scrubbed clean
extra virgin olive oil
3/4 cup grated parmigiano
kosher salt

Steps:

  • You will need an 8-inch nonstick sauté pan for this and a mandolin.
  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice very thin on the mandolin. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
  • Coat an 8-inch nonstick sauté pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
  • Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
  • After every layer of potatoes press the potatoes so they are very compact.
  • Repeat this process with the remaining 2 potatoes.
  • Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
  • Put the pan in the preheated oven and bake for 20 to 25 minutes.
  • Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important - if you attempt this without draining the oil it will drain out on your wrist and burn you.
  • Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

POMMES CHEF ANNE



Pommes Chef Anne image

Provided by Anne Burrell

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 4

3 russet potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil. Starting from the center, make concentric circles of potatoes in the bottom of the pan. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated cheese and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
  • Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important. If you attempt this without draining the oil it will drain out on your wrist and burn you.
  • Return the cake to the oven and bake until the cake is fork tender, another 10 to 15 minutes. Cut into wedges and serve.

POMMES



Pommes image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 4

3 Yukon Gold potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
  • Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
  • Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.

POMMES CHEF ANNE WITH PARMESAN



Pommes Chef Anne with Parmesan image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 4

3 russet potatoes, scrubbed clean
Extra-virgin olive oil, for the pan and potatoes
3/4 cup grated Parmigiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice very thinly on a mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off of them.
  • Coat an 8-inch ovenproof nonstick saute pan with olive oil. Starting from the center of the pan, make concentric circles of potato slices. Remember that eventually the bottom will be the top, so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and sprinkle every 2nd or 3rd layer liberally with grated Parmigiano and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining potatoes.
  • Place the pan over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom, about 10 minutes.
  • Place a tight-fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important: if you attempt this without draining the oil, it will drain out on your wrist and burn you.
  • Transfer the pan to the oven and bake until the cake is fork-tender, 20 to 25 minutes. Cut into wedges and serve.

POMMES CHEF ANNE W/ ANNE BURRELL - SECRETS OF A RESTAURANT CHEF



Pommes Chef Anne W/ Anne Burrell - Secrets of a Restaurant Chef image

I have yet to try this recipe. If you do, please share your thoughts. Anne served the potatoes with a nice piece of steak. Recommended special equipment includes a mandoline and 8 inch non-stick pan.

Provided by Cristina Barry

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3 russet potatoes, scrubbed clean
extra virgin olive oil
3/4 cup parmigiano, grated
kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
  • Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
  • Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
  • Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
  • Put the pan in the preheated oven and bake for 20 to 25 minutes.
  • Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!
  • After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
  • We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
  • Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

Nutrition Facts : Calories 123, Fat 0.1, Sodium 9.6, Carbohydrate 27.9, Fiber 3.5, Sugar 1.2, Protein 3.2

CHEF ANNE'S PAPPARDELLE



Chef Anne's Pappardelle image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield serves 4 as a main course or 8 as a first course

Number Of Ingredients 4

1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water.
  • Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
  • To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered.
  • Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky.
  • Fold the pasta into thirds and put it through the machine on number one again.
  • Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta.
  • When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle.
  • Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta "ribbons" and dust with semolina and reserve on sheet trays.
  • When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain.

SAUTEED SWISS CHARD WITH BACON



Sauteed Swiss Chard With Bacon image

Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.

Provided by ninja

Categories     Chard

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

olive oil, enough to lightly coat pan
1 cup bacon, diced
2 garlic cloves, smashed
1 pinch crushed red pepper flakes
1 bunch swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or 1/2 cup vegetable stock
kosher salt, to taste

Steps:

  • Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
  • Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
  • At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
  • Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.

Nutrition Facts : Calories 20.5, Fat 0.2, Sodium 204.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.1, Protein 1.8

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

TIRAMISU BY ANNE BURRELL



Tiramisu by Anne Burrell image

I am a self proclaimed connoisseurI of tiramisu. It is hands down my favorite dessert. I made this for Valentines Day. Serving sizes are large just like in any fine Italian restaurant. I successfully halved the recipe using an 8x8 pan and got 9 servings. Be sure to use the Italian ladyfinger cookies recommended, they are hard, not soft like sponge cake. I found the Savoiardi cookies in the Italian section of the grocery store. The creamy sauce and coffee syrup TDF! Make all of the syrup, you wont have much waste You can leave the mini chips out if you don't want to bite into chips. Cook time is chilling which can be 3 hours but best if let to chill overnight. I chilled overnight.

Provided by Chicagoland Chef du

Categories     Dessert

Time 3h35m

Yield 8-12 serving(s)

Number Of Ingredients 11

6 eggs, room temperature
1 cup granulated sugar
4 cups mascarpone, room temperature
1 cup miniature chocolate chip (optional if you don't want the texture of chips in your dessert)
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14 ounce) packages Savoiardi cookies (hard Italian ladyfingers)
1/4-3/4 cup finely grated chocolate, just enough to dust the top

Steps:

  • In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
  • Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
  • Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
  • Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
  • Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
  • When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
  • Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
  • Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
  • Top the tiramisu with finely grated chocolate. Cut into squares and serve.

Nutrition Facts : Calories 421.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 139.5, Sodium 70.9, Carbohydrate 71.1, Fiber 2.6, Sugar 65, Protein 7

HERB ROASTED CHICKEN (ANNE BURRELL SECRETS OF A RESTAURANT CHEF)



Herb Roasted Chicken (Anne Burrell Secrets of a Restaurant Chef) image

***The MOST succulent, tender chicken EVER! ** Recently I discovered a program "Secrets of a Restaurant Chef" (on Food TV) and watched Chef Anne Burrell make this recipe. (Google search will pop-up a 5 minute video or two from that show. And she shows how she "trusses" her chickens.) - This recipe is my tweak of her original recipe. - While the original recipe indicates that it serves 4-6, I have adjusted the servings to 8. For my family of 4, I get 4 meals out of roasting once (2 "main" meals and 2 soups). So I manage 12 servings out of the 2 chickens.

Provided by DriverMama

Categories     Whole Chicken

Time 1h45m

Yield 2 chickens, 8 serving(s)

Number Of Ingredients 15

5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 garlic cloves, smashed and finely chopped
1 pinch red pepper flakes
4 tablespoons extra virgin olive oil, plus more for drizzling
2 whole chickens, 3 . 5 lbs each
1 tablespoon sea salt
1 large onion, cut into 1/2-inch dice (or 2 small onions)
1 large carrot, peeled and cut into 1/2-inch dice (or 2 small carrots)
3 celery ribs, cut into 1/2-inch dice
2 bay leaves
1 bunch thyme, about 10 sprigs tied together with string
4 cups rich chicken broth
1 1/2 cups dry white wine
kitchen twine

Steps:

  • Preheat oven to 450 degrees F.
  • To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
  • Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
  • Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
  • Tie-up each chicken into a football shape with the kitchen twine.
  • Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
  • Add 2 cups of chicken stock and season with 1 teaspoon salt.
  • Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
  • Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
  • After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
  • *****Lower the heat to 375 degrees F and continue roasting.*****.
  • After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
  • When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
  • Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
  • Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
  • (When cooking poultry in general the rule is 17 minutes per pound.).
  • When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
  • After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
  • Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
  • Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
  • Carve the chickens and serve .

More about "pommes chef anne w anne burrell secrets of a restaurant chef food"

ANNE BURRELL'S ANGEL FOOD CAKE | SECRETS OF A …
anne-burrells-angel-food-cake-secrets-of-a image
Web Anne creates a light, fluffy cake that's served with an orange-mango sauce and a tropical fruit medley!Subscribe to #discoveryplus to stream more episodes of...
From youtube.com


ANNE BURRELL’S POMMES CHEF ANNE | RECIPE - RACHAEL RAY …
anne-burrells-pommes-chef-anne-recipe-rachael-ray image
Web Anne Burrell's Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe and Pumpkin Seeds Food & Fun Rach's Secrets for Moist Meatloaf A viewer reached out to ask Rach how to make moist, tender …
From rachaelrayshow.com


SECRETS OF A RESTAURANT CHEF (TV SERIES 2008– ) - IMDB
secrets-of-a-restaurant-chef-tv-series-2008-imdb image
Web Jun 29, 2008 With lessons learned through restaurant experience mixed with a pumped-up passion, Anne Burrell takes the mystery out of the professional kitchen and starts making special meals for guests, but …
From imdb.com


SECRETS OF A RESTAURANT CHEF | APPLE TV
Web Anne Burrell, familiar to Food Network fans as Mario Batali's sous chef on "Iron Chef …
From tv.apple.com


ANNE BURRELL'S CHICKEN NOODLE SOUP | SECRETS OF A RESTAURANT CHEF ...
Web Anne shares her secrets for the perfect Chicken Noodle Soup, which includes a dash of …
From youtube.com


ANNE BURRELL’S POMMES CHEF ANNE | RACHAEL RAY SHOW
Web Playing Anne Burrell’s Pommes Chef Anne. Anne Burrell’s Pommes Chef Anne. ...
From rachaelrayshow.com


ANNE BURRELL'S POLLO AL MATTONE | SECRETS OF A RESTAURANT CHEF
Web Anne Burrell's Pollo al Mattone | Secrets of a Restaurant Chef | Food Network Food …
From youtube.com


ANNE BURRELL - WIKIPEDIA
Web Burrell's Food Network series Secrets of a Restaurant Chef debuted June 29, 2008. In …
From en.wikipedia.org


SECRETS OF A RESTAURANT CHEF | FOOD NETWORK
Web By showcasing professional secrets to preparing food that is creative and full of flavor – …
From foodnetwork.com


GARLIC, LEMON AND HERB INFUSED OIL FOR SAUTEING - FOOD.COM
Web 8 Yields: 1 cup Nutrition information Advertisement ingredients Units: US 1⁄2 cup extra …
From food.com


SECRETS OF A RESTAURANT CHEF - FOOD NETWORK
Web Chef Anne shows you how easy it is with her recipe for Calzones Stuffed with Broccoli …
From foodnetwork.com


SECRETS OF A RESTAURANT CHEF - WIKIPEDIA
Web Secrets of a Restaurant Chef is an American cooking television series that aired on …
From en.wikipedia.org


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Search