French Cuisine - Black Currant and Balsamic Gastrique – Simple Complexity

This kind of video recipe produced for approximately. com is my accept a classic French sauce, the Gastrique. In its most basic form it's simply a caramelized sugar and vinegar lowering. The present day Gastrique is usually a vinegar reduction merged with some type of fruit, either fresh, or in jams and keeps. The reason for the "Simple Complexity" in it is the fact that this sauce is absurdly easy to make, yet the number of potential combinations is practically endless.

The complex layers of flavors that can be achieved by mixing and matching different fruits and vinegars is what makes this such a fun sauce to make and serve. You could use the same technique you'll see in it and make a new version each and every time you serve this for the rest of your life. By the way, if you have any smoked duck breast lounging around, the combo of Black Currant preserves and aged Balsamic vinegar My spouse and i used was perfect. Appreciate!

Italian Cuisine - Angel Hair Pasta with Broccoli and Garlic Sauce - And, why most vegetable pastas aren’t very good

Today's recipe video is a very simple broccoli "alia olia," but it's also a good example of the proper way to use vegetables in pasta. I almost never order veggie pasta in a restaurant. The main reason is that the vegetables are almost never cooked properly, or I should say prepped properly. Take this broccoli pasta as an example. In a restaurant the same ingredients would be used, but all broccoli pieces would be added at the same time. So, by the time the stems were tender the tops would be mush, or even worse, the tops would be perfect and the stems hard and crunchy.
You have to have a game plan when doing a vegetable pasta. If you are using vegetables that have different cooking times, you can't add them all at the same time, yet that's what most people do. One strategy is to cut the longer cooking veggies smaller and leave the more tender veggies larger, so they all cook at about the same time. Another trick is to precook the denser vegetables, like carrots, before combining them with less dense things like squash.
In this pasta, I separate the tops and stems of the broccoli. I basically make a sauce with the diced (and much tougher) stem pieces, and the tender flowers at the end so I get a nice uniform doneness. Anyway, all that being said, this is a delicious way to eat that broccoli all those doctors' keeps talking about. By the way, if you're a Chef that remembers the "garnish the edge of the plate" era (explained in clip), I'd love to get a comment from you. What we're we thinking? Enjoy!
(I'm going to try embeding two video players, from both YouTube and Brightcove, in case one of the sources is down, or one works better on your browser than the other. The Youtube embed is a smaller player, but not as temperamental as the larger Brightcove version.)

Ingredients:
1 pound angel hair pasta
1 1/2 pound broccoli
3 cups chicken stock
1/4 cup olive oil
1/4 cup butter
6 cloves garlic
1 tsp red pepper flakes
1/2 cup grated parmesan cheese
salt to taste

 

Asian Cuisine - Exotically Delicious 5-Spice Carrots - And, Gratuitous Gong Sound Effects!

We have had a lot of requests lately for easy, but different, vegetable area dishes. Therefore, today's online video recipe certainly easy, yet uncommon, carrot side dish using one of my personal favorite "secret" ingredients; Chinese 5-spice. This kind of spice mix was created literally thousands of years ago, and is presume to season food in perfect balance with the five elementary flavors of Chinese cuisine (and all cuisines for your matter); nice, sour, bitter, salty and savory.
The most frequent blend is equal parts ground cinnamon, star anise, fennel, cloves, and pepper. Some editions also use ground turmeric and other spices. In fact, as you'll see (and hear... warning: gratuitous sound clips ahead) in the video clip when I looked at my 5-spice bottle's ingredient list I managed to get 7 spices! That had the standard five, but I also obtained turmeric and licorice. I really could have called it 8-spice, but I only counted the two potatoes as one ingredient in the clip. Seven is my lucky number, so that's what I determined.

To me, roasted carrots are so far superior in flavor and texture to the usual boiled or steamed versions. The dry roasting intensifies the sugars and when combined with the Chinese 5, 7, or 8 spice mix, the results are quite delicious. This is the perfect holiday veggie side dish. If you watched the Cider-braised brisket video recipe, you saw these luscious carrots surrounding the bowl. Enjoy!




Ingredients:
6-8 large carrots
2 tbl vegetable oil
1/2 teaspoon Chinese 5-spice
salt to taste

Italian Cuisine - Frittata with Bacon, Potatoes, and Greens

If perhaps you happen to no longer know, a frittata is rustic Italian omelet-like mixture. The main difference between an omelet and a frittata, is an omelet is cooked on the stove and served flattened, but a frittata is merely partially cooked on the range top and completed under a broiler (or sometimes oven), and dished up sliced into wedges. What is a "flattata? inch 2 weeks. made-up, Italian-sounding word. The brand new pan We used was a lttle bit bigger than the one We use (12-inch vs. 10-inch), so when I chopped it, it looked much flatter that I expected... it seemed like a, well, flattata. Among the fun things about cooking, and creating recipes, is you arrive at name them anything you want; no matter how ridiculous. Therefore, this was deemed the "Frittata Flattata. "

Just like omelets, you can use almost anything during these, but this classic combo of bacon, Swiss chard, and potatoes I used is highly recommended. Bye how, I don't want one to think of this as a breakfast item. It's a wonderful food anytime of the day or night. You'll notice me mention my Grandpa at the end of the video. He used to make frittatas quite often, but rather than concluding it under the broiler, he would cook it halfway, then put a plate on top of the baking pan, flip it over and slide it back again in the pan to cook the other area. Sometimes it would adhere, and only part would "flip, " and strategy the hot oil would drip on him as he performed this to some degree high-risk maneuver. It was during these occasions that we learned all the really good Italian curse words I still use to this day. Enjoy!




 Ingredients:
8 eggs
6 strips bacon
1 clove garlic
1 potato
1 bunch Swiss chard
1/3 cup grated parmesan cheese
1/2 tsp red pepper flakes
salt and black pepper to taste

Lemon Soufflé Pancakes - Beat it, just beat it!

I used to be recently commissioned to do a video recipe trial for About. com on the topic of "folding. " Of course, this culinary strategy is most commonly preformed when bringing out egg whites into some form of batter. I was heading to exhibit "folding" using some sort of souffl? formula, but since I already had a cheese souffl? recipe clip on the blog, I decided to make use of it on something much more common, the very humble pancake.
Every homemade hot cake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the formula depends on the baking natural powder to help make the pancakes rise. This is usually fine, but if you use the little extra step of distancing the eggs and conquering the egg whites, you will make "souffl? inches pancakes that will surge to an entire other level... literally. By "folding" in the stiff egg white wines, you are introducing thousands of tiny air pockets that expand when the pancake is flipped. While you will see in it, the site of the pancake rising in the pan is genuine magic. Well, actually really pure physics, but people like magic better than physics.
So, I'm not sure if this sounds a "folding" video with a reward pancake recipe, or a pancake demo with a bonus cooking technique included. But, who cares, most likely making souffl? pancakes! By simply the way, this strategy will work for any pancake mix that calling for eggs. Enjoy!

Substances: 3/4 teaspoon lemon happiness 1 tablespoon baking dust 1 teaspoon salt one particular tablespoon sugar 1 tea spoon lemon juice 1/4 tea spoons baking soda 1/3 glass vegetable oil 2 mugs milk 2 eggs, seperated

Italian Cuisine - Merluzzo Pasta Puttanesca - Pimp My Cod!

Baccal? is Codfish in Italian language, and I just thought it will look cooler in it. In case you have never been aware of a "Puttanesca" sauce before, it's German for "in the style of the whore. inch I know, it seems appetizing doesn't it? Although, it really is a wonderful and fast pasta spices that may be prepared and threw on plain pasta, or used as a foundation for a far more complex menu as I did here. I've taken the fundamental Puttanesca sauce and added fresh codfish and Arugula to create a very nice, and quite healthy sea food pasta. Moreover, it flavor much better than it appears to be! The black olive tapenade I added makes for sort of grey and colorless looking sauce, but when you dress up with a little parmesan on top and even more red tear gas flakes, it suddenly becomes much more attractive (insert your own prostitute laugh here).
Now, as considerably as the storyline behind the Puttanesca sauce's origins, there are many stories, some more "colorful" than others. It is pretty much agreed after that Southwest florida was the birthplace, but that's about all that folks don't argue about. What follows are the most frequent answers of this delightful marinade; the females of the night do this nudeln sauce because the alluring aroma would help entice customers. It was created as a quick and cheap meal the females could eat in between customers. It is hot, spicy, and fast, similar to the woman for whom it's named.

Irrespective of the true source, it's a great marinade, and the one that should be part of your regular pasta rotation, whatever your own personal level of virtue is actually. I've made this version reduced caloric by reducing the standard amount of olive oil and replaced it with stock and wine. Enjoy!




Ingredients:
1 pound fresh cod
2 cups chicken or fish stock (or water)
1 pound pasta
1 cup white wine
2 tbl anchovy paste
2 tbl red pepper flakes
6 cloves garlic
2 tbl olive tapenade or chopped olives
1/4 cup capers
1 bunch Arugula (about 2-3 cups)
2 tbl olive oil
1/2 cup parmesan

German Cuisine - Cider Braised Beef Brisket Slow Food for Fast Times

Braising is such a great cooking technique in general, and in particular for the new cook. It's such a forgiving method; The meat is always moist, the timing doesn’t have to be exact since it’s virtually impossible to overcook, and easy to put back in to cook longer, and best of all…most braised recipes make there our sauce or jus (natural juice)!

This is a classic beef brisket dish I learned from a German chef many years ago. As you'll see in this video recipe, it takes about 10 minutes to prep, and after a nice, leisurely 3-hour braise, you have an amazingly aromatic, and succulent brisket.


This is a great dish any time of the year, but it is especially perfect on that chilly fall night, or for that holiday dinner party. Since the average brisket runs about 5 to 6 pounds, it’s great for entertaining. And the leftovers? Forget about it; there is nothing like a brisket sandwich.
There is an aroma that this dish produces as the apple cider, garlic, and rosemary vapors somehow escape the tight foil wrap and waft throughout the kitchen and house that no scented candle has ever come close to surpassing. This is a great meal, and the best kind of aromatherapy. I served it with a new carrot dish I just developed that uses Chinese 5-spice with some surprisingly results. I will show that video recipe soon. It was a perfect match for this dish. Enjoy.




Ingredients:
5 pound beef brisket
6 cloves garlic
1 tbl dried rosemary
salt and pepper to taste (this needs to be seasoned generously)
1 pint apple cider
2 tbl olive oil
1 yellow onion