How To make Barvarian Veal with Asparagus

À la Carte - Carp | Euromaxx

Carp is a favourite dish at New Year here in Germany. We visit a restaurant outside Berlin to find out how it is prepared.

Read the recipe at:

My Favorite Italian Pasta

#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta

4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)

Salt + Lemon Juice

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Royal Dinner - A German Royal Dinner | Episode #10

Deer, red cabbage… The French starred chef Michel Roth prepares a tasty German menu and serves dishes that could have been served to the German Emperor William I.

Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes.

You can find the other episodes of Royal Dinner here:

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INGREDIENTS FOR 6 PERSONS

Quiche Lorraine

For the pastry
500gr flour
200gr butter
2 eggs
10gr salt
1dl water

For the stuffing
600gr porj throat
400gr veal shoulder
120gr chopped shallots
30gr parslay
2 chopped garlich cloves
1 bottle dry white wine (Riesling)
1 bay leaf
1 clove

For the Quiche Lorraine

5cl cream
2 eggs
5cl milk
30gr crushed pitsachios
120gr black trumpets cut into slices
1 salad
1dl Melfort vinegar
1 raw beet cut into a julienne
5cl meat juice
100gr panned foie gras cut into pieces
Salt, Pepper, nutmeg, 4 spices


Deer with a sauce ”grand veneur ”

For the meat

12-18 deer ribs
300gr deer bones
3 chopped shallots
2dl red wine
1 tbs acacia honey
5cl currant jelly
2cl wine vinegar
5 juniper berries
30gr butter
1 teaspoon ground pepper
1L poultry stock
Oil

For the red cabbage
1 red cabbage
2 white onions
5cl Melfort vinegar
¼L Red wine
4 sugar cubes
1 bouquet garni
Salt, pepper

For the deer marinade
1dl sunflower oil
2 pressed garlic cloves
2 bay leaves
2 cloves
1 thyme sprig
Some pepper corns


Meringue with chestnut cream

For the meringue

150gr egg whites
300gr sugar
1 pinch of salt

For the chestnut cream
50gr chestnut purée
450gr chestnut cream
150gr milk
110gr yolks
15gr custard powder
350gr butter
3cl white rum

For the whipped cream
30cl liquid cream
20gr sugar
1 vanilla pod

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.

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.

Jacques Pépin's Seared Halibut in Rice Paper Roll Recipe | KQED

Fish recipes take center stage In this week's episode of Today's Gourmet with Jacques Pépin. Jacques kicks off this feast from the sea with a fennel salad topped with cured salmon and black mustard seeds. For the main course, Jacques prepares seared halibut in rice paper fish rolls. A roasted eggplant and tomato gratin rounds out the meal. For dessert, Jacques serves simple blackberries in a yogurt-based sauce.

Along the way, Jacques shares kitchen tips and tricks, including how to cure salmon with salt and sugar and saran wrap.

In This Episode:
00:00: Fennel salad recipe
1:54 How to cure salmon
5:53 Seared halibut in rice paper recipe
8:57 Garlic soy sauce marinade recipe
10:11 Roasted eggplant gratin recipe
18:35 Blackberry dessert

Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 311, 1994. Exotic Seafood
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#jacquespepin​​​​​​​ #fishroll #recipes

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.