Cacio e Pepe Pasta | GCBC14 Ep16
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Find the recipe -
Advanced Techniques - Using The iSi Whipper For Rapid Infusion And Foams
iSi whipper: (affiliate link)
The iSi cream whipper was originally designed for whipped cream, but has some amazing cocktail applications as well. In this video we learn the rapid infusion technique and how to make a delicious foam using this tool.
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Peppy Cocktail Nuts - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Peppy Cocktail Nuts Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Salt
2 ts : Tabasco Sauce
1 tb : Salad Seasoning
4 tb : Butter or Margarine
1/2 ts : Garlic Salt
1/4 ts : Pepper
1 tb : Worcestershire Sauce
Jim Vorheis
1 lb : Walnut or Pecan Halves
Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
Printable recipe + tips:
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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Ten Best Drinks for Spring | How to Drink
Today I'm presenting my ten favorite drinks for spring, light, refreshing, approachable, and fun!
Aperol Spritz:
In Glass
Crack Ice
2 oz. -or- 60 ml Aperol
3 oz. -or- 90 ml Prosecco
2 oz. -or- 60 ml Seltzer
Stir to incorporate
Garnish with Orange Wedge
Pimm's Cup:
In Glass
1-2 Cucumber Ribbon
1-2 Apple Ribbon
Few slices lemon
Few slices of strawberry
Pack in glass with Ice
2 oz. -or- 60 ml. Pimm's #1
4 oz. -or- 120 ml. Lemon Soda
Garnish as you see fit
Sherry Cobbler:
In Shaker
Throw in a few Orange Slices
.5 oz. -or- 15 ml. Simple or Gum Syrup
4 oz. or 120 ml. Sherry (Lustau Amontillado Sherry)
Garnish with Oranges, Some Mint, and Berries
Mint Julep
In Glass
~.5 oz. -or- ~ 15 ml. Simple Syrup (to taste)
2 Dashes Angostura Bitters
A plethora of mint leaves
3 oz. -or- 90 ml. Bourbon (Buffalo Trace or Old Grandad Bottled in Bond)
Muddle it
Fill beaker partway with crushed ice
Swizzle it
Top it up with ice
add a bouquet of several sprigs of mint
Gordon's Cup:
In Shaker
8 Lime Wedges
4 Cucumber Wheels
.75 oz -or- 22 ml. of Simple Syrup
2 oz. -or- 60 ml. London Dry Gin (Gordon's London Dry Gin or Fords)
Add ice and shake
Strain into glass
Garnish with Cucumbers & Limes
Add Pinch of Salt & Pepper
Earl Gry MarTEAni:
In Shaker
1 oz. -or- 30 ml. Simple Syrup
.75 oz. -or- 22 ml. Lemon Juice
1.5 oz. -or- 45 ml. Infused Gin (Tanqueray was used in the original recipe, Fords used in this episode)
1 egg white
dry shake
shake again and strain into sugar rimmed coupe
garnish with a lemon twist
Gin Whisper:
In Shaker
Add 3 mint leaves
.25 oz. -or- 7 ml. of Simple Syrup
Muddle
.25 Oz. -or- 7 ml. St. Germaine
2 oz. -or- 60 ml. of Gin (Bulrush)
1 Egg White
Dry Shake
Add ice and shake again
Strain into glass
Garnish with Mint Leaf
Caipirinha:
In Shaker
Two Barspoons of Superfine Sugar
1 whole lime quartered
2 oz. -or- 60 ml. Cachaça (NovoFogo)
Shake over ice
open pour into glass
Paloma:
In salt rimmed glass
4 Lime Quarters
2 Wedges Grapefruit
Muddle
2 oz. -or- 60 ml. Tequila (Fortaleza Reposado)
3 oz. -or- 90 ml. Grapefruit Soda
Garnish with Fresh Mint
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Directed by: Greg
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Created by: Greg
How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.
Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that's still simple enough to make at home.
Check out the recipe here:
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