Delicious vegan braised leek dish | Christmas menu special appitizer!
Hey guys! Today day two of the Christmas special. We're going to make a braised leek mosaic dish. It's a braised leek mosaic with a cashew nut cream, sweet & sour onions and an onion & coffee broth. All great recipes, so enjoy guys!
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String beans and shallots | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shows us a tasty way to prepare string beans that is neither too little (blanching) or too much (mushy). As usual, you'll discover clever and time-saving techniques for peeling and chopping along the way. Boil the string beans in salted water for just about 6 minutes so they're still slightly crunchy. Sautee chopped shallot in butter with a splash of oil (Yes, you heard that right, both butter and oil. The oil will prevent the butter from burning). Make sure to cool your string beans before introducing them to the skillet. Sautee and serve.
What you'll need:
8 oz string beans, salt, pepper, 1 shallot
Jacques Pépin Cooking At Home
Episode 133: String beans with shallots
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
GreekFoodTv☼ Leeks and Prunes Braised in PDO Greek Olive Oil
Try this Northern Greek dish on your holiday table with turkey, game or pork. For recipe, press more.
Leeks Stewed with Prunes and Tomato
6 servings
2 pounds/900 g. medium leeks (not too thick), white parts only
2 large firm, ripe tomatoes, peeled and grated
2/3 cup/160 ml extra-virgin Greek olive oil
½ cup/120 ml dry red wine
Salt and freshly ground black pepper to taste
10-12 pitted prunes, to taste
6 dried cherry plums (optional)
2 Tbsp./30 ml oxymelo vinegar
1. Cut the leeks in half or in thirds, depending on how big they are, to get cylinders about 2 ½ inches/6 cm long. Wash them well and pat dry.
2. Grate the tomatoes.
3. Heat the olive oil in a Dutch oven or stewing pot. Add the leeks and cook over medium-high heat until they begin to caramelize, 20 to 25 minutes, turning several times. Pour in the wine. As soon as the alcohol burns off, add the tomato, salt, pepper, and prunes. Cook for about 10 to 12 minutes. When the sauce thickens, add the oxymelo to the pot. Add the mint. Serve hot.
Leeks are a popular ingredient in the north of Greece, where they go into delicious savory pies and countless braised dishes, such as this one with prunes and tomatoes. Leeks and pork, leeks and celery with avgolemono sauce, even leeks with octopus are all traditional, regional specialties of Thessaloniki and Macedonia. Even the sausages in northern Greece contain leeks in their filling mix. One favorite leek dish is called fisekia, which means shotgun cartridge! It's a cylindrically cut leek with each layer separated and filled with rice, herbs, and raisins, the kind of dish to do when you find yourself with a little extra time on your hands. Wild leeks, sometimes called ramps, are blanched and made into a delicious salad with PDO extra virgin Grek olive oil. They go great with northern Greek green olives from Halkidiki.
This is GreekFoodTv Visit me at facebook.com/greekfoodtv.
Come to visit Diane Kochilas at the GLORIOUS GREEK COOKING SCHOOL (Ikaria). Ikaria is the Blue Zones island. We run cooking classes on the Blue Zones island of Ikaria and organize culinary tours in Greece for recreational and professional cooks. DV FOOD ARTS CONSULTING, Diane and Vassili's company, specializes in Greek food marketing, specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. She is consulting chef at Pylos restaurant in New York City. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
I’ve shared this recipe so many times… | shaking beef - Bo Luc Lac
SHAKING BEEF | BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed. I used ribeye
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
3 bell peppers, any color
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night but in the fridge)
2. Then on a skillet with some heat, cook/ sear your beef. About 1 minute each side (2 mins total). I cooked mine in 2 batches
3. In the same skillet after everything is seared, sauté onions for 2 minutes.
4. Then add bell peppers and cook for another 2 minutes
5. Then add your beef back in along with 2 TBSP salted butter. Cook until butter is half way melted. Then turn off heat & continue mixing untold butter is all the way melted
6. Serve with rice, fried egg, and salt, pepper lime dip
7. Bonappetitties
Antoni Porowski Shows Drew How to Make a Tasty Roasted Leeks Side Dish
Antoni Porowski joins Drew to show her how to make roasted leeks from his book Antoni: Let's Do Dinner.
Try the recipe here:
Also take a look at Antoni's croque signore recipe to pair the leeks with:
Check out Antoni's book Antoni: Let's Do Dinner here:
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The Drew Barrymore Show is daytime’s brightest destination for intelligent optimism and maximum fun, featuring everyone’s favorite actor, businessperson, mom and cultural icon, Drew Barrymore! From news to pop culture, human interest to comedy - you’ll discover it here with Drew along with the beauty and wisdom, as well as the heart and humor in life.
Antoni Porowski Shows Drew How to Make a Tasty Roasted Leeks Side Dish