Veal Filet with Asparagus and Nettle Pasta | Euromaxx à la carte
Find the recipe here:
Euromaxx à la carte heads to The Hirschen Restaurant at Lake Constance to feature a dish with nettle pasta. It is homemade and served with veal and asparagus - the much beloved vegetable that is only eaten in Germany when in season between April and June. The restaurant has been a family-owned establishment for seven generations since 1821. For Euromaxx - à la carte its Chef Markus Merk prepares the meal for us.
Tuna Steak Recipe from Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pépin creates an eclectic summer menu featuring egg in aspic, tuna steak, and a beautiful pineapple dessert.
In This Episode:
00:00 How to make aspic
11:26 Jacques Pepin's tuna pepper steak recipe
18:55 Midcentury pineapple dessert.
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 16, 1992. Classic & Moden
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #recipes #tunasteak #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Steak Diane with lemony asparagus
Thanks to Made In for sponsoring! You can get my favorite cookware from Made In today with a 15% off discount using my link:
****RECIPE, SERVES TWO***
2 steaks about 1/2 lb (227g), tenderloin or strip would be good
1/2 lb (227g) mushrooms
1 shallot
3-4 cloves garlic
1 lb (454g) asparagus
1 lemon
fresh parsley for garnish
stock (about a cup)
cognac or other brown liquor (can skip)
cream
tomato paste
mustard
Worcestershire sauce
oil
salt
pepper
Trim the mushrooms, slice them and reserve for later.
Peel and finely chop the shallot and garlic. Trim the woody ends off the asparagus. Put half the shallot and garlic on a sheet pan along with the asparagus and toss to coat everything in oil, salt and pepper. Reserve for later.
Trim anything inedible off of the steaks — they'll be covered in sauce so you won't be able to eat around big chunks of fat or connective tissue. Coat with oil, salt and pepper.
Put the steaks in a very hot pan, along with any large trimmings you might want to use to flavor the sauce. Sear the steaks as well as you can, being careful to keep the heat from getting too hot and burning the brown stuff on the bottom of the pan.
When pink juice starts to push to the surface, that's a good sign the steaks are approaching medium rare — when in doubt, pull the steaks out, because they're going to cook a little more later inside the sauce. Scraps can stay in the pan at this point to help flavor the sauce.
With the steaks out, put in the mushrooms with a little more oil if they need it to brown. As soon as you have some color on the mushrooms, stir in the remaining shallot and garlic along with a squeeze of tomato paste.
When everything in the pan is brown, deglaze with cognac (turn off the flame if using a gas stove so as to not ignite the alcohol). Reduce the cognac until almost dry. Pour in the stock, along with a squeeze of mustard and a splash of Worcestershire sauce. Reduce until almost dry.
This is would be a good time to put the asparagus under a broiler/grill at maximum heat — they'll only take a few minutes to brown and go tender.
Once the sauce has reduced to a sticky glaze, take out any beef scraps you may have left in the pan.
Stir in as much cream as you want to finish the sauce — it'll have to simmer for a few minutes before it fully thickens. Taste for seasoning — it should be a little too salty/strong on its own. Consider adding salt, pepper, Worcestershire or a little lemon juice.
Return the steaks to the pan along with any resting juices, coat them in the sauce and let them reheat for a couple minutes. Stir in fresh parsley at the last second. Serve smothered in sauce alongside the asparagus.
Julia Child's Beef Tournedos Gourmet Fancy Dinner ???? | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make a fancy gourmet dinner of Beef Tournedos wrapped in bacon with madeira mushroom sauce and sides of buttered asparagus and potatoes sauteéd in butter.
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(serving for 4, I quartered this)
3-4 tbsp butter
½ lb fresh mushrooms
2-3 tbsp more butter
1 tbsp oil
2 tbsp shallots, minced
Salt & pepper to taste
4 filet steaks 1-1 1/2” thick 2½” in diameter, wrapped in a strip of bacon
2 tbsp more butter
1 tbsp oil
Salt & pepper to taste
½ cup beef stock
1 tbsp tomato paste
¼ cup Madeira mixed with ½ tbsp cornstarch
parsley
asparagus
butter
seasoning
baby potatoes
...butter
Jacques Pépin's Tomato Grits | KQED
Jacques Pépin makes two delicious and healthy plant-based recipes: grits and tomato, followed by a vegetable risotto. He finishes off the meal with a beautiful fruit and cheese tray.
In This Episode:
00:00
1:00 Tomato grits recipe
14:38 How to make risotto with vegetables
19:06 Cheese and fruit tray
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 23, 1992. Vegetable recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #grits #plantbased #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
How to serve German Spätzle traditionally? 13 Spaetzle Dinner Ideas!
How to serve/eat German Spätzle traditional? 13 Dinner Ideas!
In this video, I would like to mention 13 traditional German Spätzle Meals for every day of the week. There are plenty of German dishes with Spätzle as well as dishes where Spätzle is served as a main course. So if you wonder what sauce goes with Spaetzle, or what German dishes with Spaetzle are, please watch our video! And of course, I am sharing not only what meat goes with Spaetzle but also some vegetarian Spätzle dishes!
Our favorite German Kitchen Tools:
No watch next:
My favorite Spätzle Recipe
How to make German Spätzle with different tools
Zwiebelrostbraten Video Recipe:
What goes with German spaetzle? - Dishes mentioned in the video
1. Hirschgulasch mit Haselnuss Spätzle - Game Gulash with haselnut Spätzle
2. Rinderroulade - Beef roll
3. Kalbsröllchen - Veal roll
4. Rinderbraten / Sauerbraten - Beef roast / Sour Roast
5. Rindergeschnetzeltes mit Champignonsoße - Fried beef with mushroom sauce
6. Rahmschnitzel - Schnitzel with cream or hunters sauce
7. Linsen und Saitenwürstchen - Lentils and sausages
8. Gaisburger Marsch - Soup with Spätzle, beef and potatoes
9. Krautspatzen/Krautspätzle - Spätzle with Sauerkraut
10. Käsespätzle - Spaetzle with cheese
11. Zwiebelrostbraten - Steak with onion sauce
12. Spätzle mit Apfel - Spaetzle with apple
13. Spätzlepuffer - Speatzle pancakes
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