Kulinarne wyprawy Jamiego - Wenecja - Jamie Oliver o swojej książce
Kulinarne wyprawy Jamiego - Wenecja - Jamie Oliver o swojej książce
Great Chefs of America | Seared Seabass (S5E16)
Chefs: Roxsand Scocos, Hans Hickel, and Thomas Freslech (S5E16)
Recipes included with this episode: Greek Stew in Orzo, Seared Sea Bass with Caribbean Fruit Chutney, and Milchrahmstrudel. Restaurants include: Roxsand in Phoenix, Oystercatchers Tampa, and Cafe des Artistes in New York.
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Video Navigation
0:00 - Greek Stew in Orzo
7:14 - Seared Sea Bass with Caribbean Fruit Chutney
16:01 - Milchramstrudel
Smothered Chicken Deluxe - Glen And Friends Cooking
Smothered Chicken Deluxe
Ingredients:
15 mL (1 Tbsp) oil
6-8 chicken thighs, skin on, bone-in
1 egg yolk
Salt and pepper to taste
Herbs de Provence, to taste
3-4 small potatoes cut up
8-10 pearl onions
Handful chopped mushrooms
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
375 mL (1 ½ cups ) chicken broth
125 mL (½ cup) white wine
10 mL ( 2tsp) dry mustard
1-2 sliced carrots
5 sprigs fresh thyme
1 egg
60 ml (¼ cup) cream
squeeze of lemon
Herbs de Provençe Mix:
2 mL (¼ tsp) fennel
5 mL (½ tsp) rosemary
5 mL (½ tsp) thyme
5 mL (½ tsp) marjoram
5 mL (½ tsp) tarragon
5 mL (½ tsp) basil
5 mL (½ tsp) chervil
5 mL (½ tsp) summer savoury
Method:
Heat oil in a heavy pan with a lid.
Spread egg yolk all over the chicken thighs.
Season chicken on all sides with salt, pepper and Herbs de Provence.
Mash together the flour and butter in a small bowl - this is called Beurre Manié.
Sear chicken, on both sides until golden brown.
Transfer to a plate and set aside.
Sauté potatoes, onions, and mushrooms in same pan until caramelized and golden brown.
Transfer mixture to a bowl and set aside.
Pour the wine into the pan and reduce, then stir in broth and mustard.
Whisk in the Beurre Manié, to slightly thicken the sauce.
Place carrots, potato mixture in sauce, and layer chicken on top.
Lay in the fresh thyme, and cover - cooking for about 35-40 minutes or until chicken is cooked through.
When cooked you may wish to transfer chicken thighs to the oven to crisp the skin.
Whisk egg into cream, and add a squeeze of lemon.
Whisk this into the sauce in the pan to thicken.
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Betty Crocker's New Dinner for Two - Hamburger Stroganoff
Today I'm cooking up Hamburger Stroganoff from Betty Crocker's New Dinner for Two (1964). This retro recipe is both easy AND budget friendly!
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HAMBURGER STROGANOFF
1/2c minced onion
1 clove garlic, minced
1/4c butter
1lb ground lean ground beef
2T flour
1/4t pepper
1lb fresh mushrooms OR 1 - 8oz can sliced mushrooms, drained
1 can cream of chicken soup, undiluted
1c sour cream
parsley
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream and heat through. Garnish with parsley. Makes 4 to 6 servings.
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Sea Monster - in Pacific Ocean
Lobster Season brought up the largest lobster caught out in the Pacific Ocean in recent history this week at the Santa Barbara Harbor, Santa Barbara, California. Rebecca Brand was cooking at the dock with an Iron when the lobster was brought in and caught it on film.
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Cast Iron Basics: Top 5 Cast Iron Cookware Tips
Last week I posted a video about how to season a cast iron skillet, and I got commenters on Facebook, Instagram and YouTube asking additional questions about cast iron cookware. Hence, this video.
My top 5 things to keep in mind when it comes to cast iron are:
1. Water is the enemy. Sitting water=rust spots.
2. Loyalty pays. The more you use it, the more you'll love it.
3. Re: cleaning, avoid metal scrubbers and it's okay to use soap sometimes.
4. Re: storing, rub a thin layer of oil on it before storing it.
5. Cast iron cookware is oven safe!
I want to give a shout-out to my buddy Jason, who sells Lodge cast iron cookware and gave me some great information, and also a to Kenji Lopez-Alt, a writer at Serious Eats, who has published several very helpful cast iron resources.