The Gourmet Next Door

Food Network (ended 2007)
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  • Episode Guide
  • S 1 : Ep 6

    Moroccan State of Mind

    Aired 11/25/07

  • S 1 : Ep 5

    Simple Celebration

    Aired 11/18/07

  • S 1 : Ep 4

    Gourmet Fiesta

    Aired 11/4/07

  • S 1 : Ep 3

    Weekend Brunch

    Aired 10/28/07

  • S 1 : Ep 2

    Sophisticated Sweets for Your Sweetie

    Aired 10/21/07

  • Cast & Crew
  • Amy Finley

    Herself

  • Photos (1)
  • show Description
  • On The Gourmet Next Door, learn how to add "gourmet" to your list of many talents courtesy of Amy Finley, the season three winner of The Next Food Network Star. Amy promises that even the busiest of families can still fix a fabulous, worldly feast on a weeknight.

  • Trivia & Quotes
  • Quotes (3)

    • Amy: Shallot, one of those really important ingredients when you're making a really kind of Frenchy vinaigrette. It's a super-distinctive taste. You can't really substitute onion for shallot; it–it's got the same bite that onion has, but it's also a little bit sweeter.

    • Amy: (about the endive gratin) This actually is a recipe that came from my husband's grandmother, and he says that whenever she talks about endive, she always reminds everybody that she lived through the Paris occupation and that endive was one of those things you could have growing down in the cellar in the wintertime so that you would have fresh vegetables.

    • Amy: The great thing about Granny Smith apples, they have a really crisp, bright flavor – really intense apple flavor. This is my go-to apple when I'm making a tart or a pie.

    Trivia (4)

    • Menu: Mushroom Salad in Garlic and Parsley Vinaigrette – Vinaigrette made in a jar to avoid the need for whisking, and easy storage later. Endive Gratin with Ham and Gruyere Cheese Amy's Freaky Good Apple Tart – First layer precooked on the stove, and baked on bottom rack of oven.

    • Menu: Chiliqueles with Chorizo – Topped with guacamole, cheese, sour cream, onions and cilantro. Purist's Guacamole Mango Sorbet – With lime juice and spiced with chili powder.

    • Menu: • Potato and Leek Soup – Garnished with Chives • Pan-roasted Halibut with Lemon, Capers and Homemade Croutons • Plum Galette – Plums Quartered, with Skin

    • Menu: • Roasted Red Pepper Salad • Moroccan Chicken Stew – Bone-in Chicken, Served over Saffron Couscous • Stuffed Sweet Dates

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