German Food and Recipes—Once Upon a Pesto
What do you know about food in Germany, specifically the state of Bavaria? In this Q&A with Benjamin Hillebrand, I uncover some of the best German and Bavarian food and recipes. Benjamin and I met on Instagram, sharing a passion for food, cooking, and social media content. He lives and breathes Bavarian life, and his YouTube cooking channel, Der Bayerische Koch, is full of delicious and entertaining recipes.
Join Benjamin and me in this question and answer session, and post questions of your own in the comments.
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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.
Full Episode: Great Chefs of America | Rick Tramonto, Joe Castro, and Doyle DeForest (S3E10)
Chefs: Rick Tramonto, Joe Castro, and Doyle DeForest (S3E10)
Recipes included with this episode: Wild Rice Risotto, Lamb with Country Ham, and Strawberry Bavarian Jaconde. Restaurants include: Trio in Evanston, The Camberley-Brown Hotel in Louisville, and Flour Power in New Orleans.
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Video Navigation
0:00 - Intro
0:45 - Wild Rice Risotto
6:48 - Lamb with Country Ham
14:23 - Strawberry Bavarian Jaconde
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
Subscribe to watch a new Jacques Pépin video every Wednesday:
#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.
Make Ceviche at Home with Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a ceviche. Jacques uses scallops in this version, but you can use many different types of fish like cubed ahi or shrimp. Next he prepares various herb rubs to flavor his veal fricassee stew. For dessert, Jacques shows us how to make a classic custard with fruit sauce.
In This Episode:
00:00 How to make ceviche
5:17 Veal stew recipe
5:27 Different herb rub combinations
11:49 How to cook Wehani red rice
15:50 How to make custard
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 19, 1992. Potpourri pairings
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #ceviche #cevicherecipe #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.