How To make Tvfn Chef Du Jour
ARUGULA RAVIOLI WITH CHANTERELLES AND ROCCA
Recipe By : Chef du Jour
Categories : Amount Measure Ingredient
Preparation Method :
:
For the filling: 2 tablespoons extra virgin olive oil
6 pounds organic arugula
2 tablespoons garlic puree
1 cup Chanterelles scraps
Salt and pepper to taste 4 tablespoons Parmigiano cheese, grated
1/4 pound plain white pasta
For the Garnish: 1/2 cup whole Chanterelles, if large, slice
1 teaspoon extra virgin olive oil
2 cups arugula
Salt to taste White pepper to taste 1/4 cup brown chicken sauce
4 slices shaved Parmigiano cheese
Preparation of the Ravioli Filling:Heat the olive oil in a heavy sautJ pan, add the arugula and allow it to wilt over high heat. Add garlic puree, Chanterelles and season. Once wilted, add Parmigiano and remove from heat. Chill over ice. Puree mixture in a blender until smooth. Roll out pasta dough as thin as possible and assemble ravioli. Using a 1 1/2-inch cookie cutter, cut out 50 rounds of pasta dough. Place 1 tablespoon of filling in center of round, brush edges with water and top with another round. Press edges together, squeezing out excess air. Set aside on a sheet pan. Repeat process until all the dough has been used. Before serving, blanch ravioli in simmering water for forty-five seconds or until pasta is cooked. Preparation of the Garnish: Saute the Chanterelles in olive oil, add the arugula, season and wilt. Keep warm. Presentation: Place the wilted arugula and Chanterelles in the middle of a deep bowl and crown with the ravioli, which have been warmed in the brown chicken sauce. Add shavings of cheese and serve hot.
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00:00 The Rise of 'Radical' Programming
01:05 Iron Chef Japan
02:27 Iron Chef New York Battle
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Foods That Famous Chefs Absolutely Won't Eat
You might think that celebrity chefs enjoy every food out there, but even the classiest of chefs has a food that makes them shove the plate away like a child. In some cases, it’s because of unnatural and processed ingredients, but others have aversions to certain vegetables as well. If you’ve ever watched these chefs on TV and noticed they go out of their way to avoid certain ingredients, now you know why. From everyone who has piled on hate for truffle oil to the food that is only served at Bobby Flay’s restaurants when he’s away, here are some foods that famous chefs absolutely won’t eat.
#Food #Chefs #Famous
Truffle oil | 0:00
Soup du jour | 1:28
Takeout of any kind | 2:15
Store-bought mayonnaise | 3:06
Lentils | 3:46
Carrots | 4:37
Frozen pizza | 5:14
Most breakfast foods | 6:13
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BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
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INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
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