Inside the Food Channel

Why just host a party when you can truly get your guests involved? Invite your pals to craft their own pizza, bring a six-pack of local brew or a bottle of Italian wine, and see what happens. Here's some inspiration--and a couple of recipes--that will leave you tipsy, garlic-scented and awesome.
Pizza Party
Basic Pizza Dough
1 T. granulated sugar
1-cup warm (110º to 115º) water
1 envelope (1/4 ounce) active dry yeast
3¼ cups AP flour
1 tsp. salt
¼ cup extra virgin olive oil
To mix and knead in counter top mixer, combine three cups of the flour, salt, yeast mixture and oil in the large mixing bowl. Attach the flat beater and gradually turn the machine on to medium speed. Beat until well mixed, about one minute. Replace the flat beater with the dough hook and knead at medium speed until the dough is smooth and elastic, about five minutes. Pinch off a piece of dough and feel it. If it's sticky, continue kneading while gradually adding just enough of the remaining ¼ cup flour for the dough to lose its stickiness. If the dough is dry and crumbly, add warm water one tablespoon at a time, until the dough is smooth and elastic.
Shape the dough into a ball and place it in a warm and well-oiled bowl, turning to coat all sides with oil. Cover bowl tightly with plastic wrap and set in a draft free, warm place until doubled in bulk.
After dough has risen, punch it down. Dough may be used right away or refrigerated.
Tomato Sauce for Pizzas
¼ cup olive oil
1 tablespoon minced garlic
1 medium onions, coarse chop
1 27 oz. can whole tomatoes
½ teaspoon sugar
2 teaspoons Sea or Kosher salt
1 teaspoon coarse black pepper
In a large saucepan, heat oil over medium-low heat. Add garlic and cook until light brown, stirring constantly. Add onions, reduce heat, cover pan and cook until onions are soft; about 3 minutes. Add tomatoes, sugar, salt and pepper. Simmer for 10 minutes. Remove from heat and process in blender or food processor until smooth.
White Sauce for Pizzas
1/2 stick butter
1 teaspoon minced garlic
¼ cup minced onion
3 tablespoons flour
1 pint heavy cream
1 can chicken stock (15oz.)
6 oz dry, white wine
1 cup Parmesan cheese, grated
1 cup Romano cheese, grated
½ teaspoon fine, black pepper
Salt as needed
Melt butter in a heavy bottomed saucepan over low heat. While butter is melting, place cream, stock, and wine in another saucepan and bring to a boil over medium-high heat. Let liquids simmer for 5 minutes to cook out alcohol. Set aside.
Add garlic and onion to melted butter, cover pan and cook until onions are soft; about 3 minutes. Whisk flour into butter/onion mixture to make a roux and let cook for about three minutes.
Place liquids back on heat and bring to a boil. Slowly (while stirring with a whisk) add roux to stock mixture until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese.
Simmer until cheese is completely melted and sauce is smooth. Whisk in pepper and taste for salt and add as needed.
Grilled Pizza Bella:
http://www.foodchannel.com/recipes/recipe/grilled-pizza-bella/
Heirloom and Arugula Pizza:
http://www.foodchannel.com/recipes/recipe/heirloom-tomato-and-arugula-pizza/
Master of the Universe Pizza:
http://www.foodchannel.com/recipes/recipe/master-of-the-universe-pizza/

Why settle for the same 'ol, same 'ol for Super Bowl? Food Channel Guest Chef James Clary has a south-of-the-border suggestion: a taco bar, with homemade tortillas. Listen in as he shares his ideas for ingredients, appetizers, dessert and even cocktails. But wait, there's more! Chef Clary talks about a new reality TV show he'll be appearing in, and the Holland America cruise where he'll host cooking classes. He's a busy guy so listen before he takes off again!
RECIPE: HOUSE MADE TORTILLAS
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mix dry ingredients in a large mixing bowl. Cut shortening or lard (lard is the traditional Mexican choice) into flour until it resembles a coarse meal. Add water and mix until you have a soft dough. Knead by hand for about 5 minutes. Let dough rest for and hour covered with a damp cloth.
Roll dough into “1 balls and cook with tortilla press.
RECIPE: CHICKEN TINGA
Serves: 4 to 6 (makes about 5 cups)
INGREDIENTS
3 tablespoons safflower or corn oil
1/2 white onion, slivered (about 1/4 pound)
2 garlic cloves, chopped
8 Roma tomatoes (about 2 lbs)
2 tomatillos, or about 1/4 pound, husks removed, rinsed
1/4 teaspoon dried marjoram or oregano
¼ cup finely chopped fresh cilantro
1 1/2 to 2 teaspoons kosher or sea salt, or more to taste
1/4 teaspoon black pepper, freshly ground
2 tablespoons sauce from chipotle chiles in adobo
5 cups shredded chicken
TO PREPARE
Remove stems from and place the Roma tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes or until the tomatoes and tomatillos are soft. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
Add the tomato/tomatillo mixture, the marjoram, cilantro, salt and black pepper. Add Adobo sauce. If you want it spicier, add a whole Chipotle. Let the sauce simmer, stirring occasionally until it seasons and deepens its red color, about 10 to 12 minutes. Add chicken and toss well to coat.
CucinaPro
www.cucinapro.com
Gourmet Souffle'
http://www.gourmetsouffle.com
Holland America
http://www.hollandamerica.com
The Coffee Ethic, Springfield MO
http://www.thecoffeeethic.com

Walnuts are in the news lately because higher demand makes them a prime target for thieves. The demand is due, in part, to increased awareness of potential health benefits. Host Joy Robertson talks with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand about the nuts, their versatility and the trends that have helped crack the shell on their rising popularity.
Video: Blue Cheese & Bacon First Down Dip
http://www.foodchannel.com/recipes/recipe/blue-cheese-and-bacon-first-down-dip/
Walnut Oil Vinaigrette:
http://www.foodchannel.com/recipes/recipe/walnut-oil-vinaigrette/
Sweet & Salty Rosemary Walnuts
http://www.foodchannel.com/recipes/recipe/sweet-salty-rosemary-walnuts/
Information & health benefits:
http://www.walnuts.org
AP Article:
http://bigstory.ap.org/article/california-nut-farmers-ban-together-fight-theft

It's a childhood favorite whose popularity reaches far beyond the lunchbox. Peanut butter has grown up over the years, making its way from the simple sandwich into recipes and restaurant menus everywhere. Whether we prefer creamy or crunchy, we're nuts for the nutty spread. Food Channel Editor Kay Logsdon, Trends Expert Locke Hilderbrand & host Joy Robertson give a shout-out to the tasty treat, and unveil some shocking peanut butter confessions in the process.
Peanut Butter & Co.
http://ilovepeanutbutter.com
Peanut Butter Soup:
http://www.foodchannel.com/recipes/recipe/peanut-butter-soup/
Blue Bunny Chocolate Peanut Pate
http://www.foodchannel.com/recipes/recipe/blue-bunny-chocolate-peanut-pate/
Candied Bacon & Peanut M&Ms Caramel Corn
http://www.foodchannel.com/recipes/recipe/candied-bacon-peanut-butter-mms-caramel-corn/

The resurgence of pie is A-Okay with the kids at The Food Channel. Whether it's Mom's classic Dutch Apple or a newfangled mashup of creative crusts, ingredients and accompaniments, count us in. Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand recap the Midwest food trend that brought pie to the forefront, explore variations like cobblers and hand-pies, and share recipe tips that may just send you straight into the kitchen--or at least down the street to the local diner.
Effortless pie crust:
http://www.pillsbury.com/products/pie-crust
Food Channel's 2014 Food Trends
Part 1: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-i/
Part 2: http://www.foodchannel.com/articles/article/2014-top-ten-food-trends-part-ii/

One of the big trends we're seeing on the horizon in terms of food? Nuts. Nuts in main courses, nuts in salads, nuts in desserts, nuts in snacks everywhere--and we're nuts for all of it. Joy Robertson, Kay Logsdon and Locke Hilderbrand are here to dish on the snack that's showing up from breakfast to dinner and everywhere in between.

Food trends expert Locke Hilderbrand explores the evolution of this tasty treat, where the cookie butter trend is headed, and how foodies are heading into the kitchen to concoct their own flavors.

If you are going gluten free, you have more food choices than ever. Joy and Kay talk about the trend, and some products that are growing in popularity, even among the mainstream crowd.

Why do we eat black-eyed peas on New Year's Day? How do other people around the world celebrate? What should I serve to my New Year's Eve party guests? Food Channel's Joy Robertson and Kay Logsdon have the answers!

Need an infusion of last minute gift giving creativity? Food Channel Editor Kay Logsdon puts the spotlight on food trends, hot flavors, newly-released cook books, even vacation opportunities to inspire.