BEST KITCHEN BASKETS RECIPES

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THE BEST MASHED POTATOES - FOOD NETWORK KITCHEN



The Best Mashed Potatoes - Food Network Kitchen image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper 
1 stick (8 tablespoons) unsalted butter, cubed 
3/4 cup heavy cream, heated 

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.  

THE BEST FRENCH TOAST - FOOD NETWORK KITCHEN



The Best French Toast - Food Network Kitchen image

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 slices

Number Of Ingredients 11

1 loaf pain de mie, brioche or challah
10 large eggs  
2 cups half-and-half  
1/4 cup packed light brown sugar  
1 tablespoon pure vanilla extract  
2 teaspoons ground cinnamon  
1/2 teaspoon kosher salt 
1/8 teaspoon ground nutmeg 
1/2 stick (4 tablespoons) unsalted butter, plus more for serving 
Maple syrup, for serving 
Confectioners' sugar, for serving  

Steps:

  • Arrange a rack in the center of the oven and preheat to 300 degrees F.
  • Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F. 
  • Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.  
  • Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard—this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart. 
  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.  
  • Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar. 

More about "best kitchen baskets recipes"

THE BEST MASHED POTATOES - FOOD NETWORK KITCHEN
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Category side-dish
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.  
See details


THE BEST FRENCH TOAST - FOOD NETWORK KITCHEN
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 15 minutes
Category main-dish
  • Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar. 
See details


THE BEST FRENCH TOAST - FOOD NETWORK KITCHEN
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 15 minutes
Category main-dish
  • Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar. 
See details


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