Andrew Zimmern Cooks: Creamy Corn Pasta With Crispy Shallots
All great recipes have contrasting textures and complementary flavors. This creamy corn pasta checks all of the right boxes—with sweetness from corn, spice from chile flakes and lots of black pepper, acidity from fresh tomatoes, and a topping of crunchy fried shallots and the salty kiss of pecorino romano cheese. Here, I've used a few different corn varieties, but feel free to use whatever is available at your local market.
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Creamy Cod & Potato Gratin - Food Wishes
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. This version is a little fancier than my mom’s, but still very easy, and can be done in individual portions, or in one large casserole dish. Enjoy!
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‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY
Ina Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests most often. She joins Matt Lauer in the TODAY kitchen to demonstrate her recipe for filet mignon with mushroom sauce and the TODAY team can’t get enough of it.
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‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY
Blackened Salmon with Shallot Cream Sauce | Crispy and Juicy Salmon Recipe
Blackened Salmon with Shallot Cream Sauce | Crispy and juicy salmon recipe
Delicious blakened cajun salmon. Crispy outside, juicy inside. Perfect combination of savory and apple flavor. Perfect for lunch and dinner. Great when served with green beans and jasmine rice.
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A. RECIPE
B. RESEP
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Blackened Crispy Skin Cajun Salmon with Shallot Cream Sauce
INGREDIENTS
10 oz salmon with skin, cut evenly into 2 (5oz each)
1 Tbs avocado oil or olive oil or cooking oil
1/4 tsp paprika
1 tsp cajun seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
salt to taste
Shallot Cream Sauce
2 shallots, minced
2 cloves garlic, minced
1 tbsp unsalted butter
1/4 cup apple cider
1 cup heavy cream
1 tbsp fresh Italian parsley, chopped
Cayenne pepper, ground
Paprika powder
Salt
Pepper
INSTRUCTIONS
Preheat the oven to 450 degrees Fahrenheit (232 degrees C).
Pat the salmon dry with paper towels.
(Note: Excess moisture will cause the fish to steam, causing squishiness)
Bring it to room temperature for 15 minutes.
(Note: This will help salmon cooks faster and more evenly).
In a small bowl or plate, mix all the dry seasoning ingredients and rub the fish with them.
Sear the salmon skinned side first over high heat until golden brown and crispy. Then sear all other sides.
Transfer the salmon to a non-stick baking sheet and bake it for 8-10 minutes.
Take out the fish from the oven.
Instructions for Shallot Cream Sauce
Heat a tablespoon of butter in a skillet.
Add the shallots and garlic. Then sautee until softened (about 3 minutes).
Add the sparkling apple cider. Simmer until the cider has reduced and is nearly all absorbed (5-7minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy (about 7-8 minutes).
Season to taste with salt, pepper, cayenne pepper, and paprika powder.
Pour the sauce over the fish. Garnish with the chopped parsley and lemon.
Recommendation: serve the salmon with green beans and jasmine rice.
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B. RESEP
Salmon Cajun Kulit Renyah dengan Saus Krim Bawang Merah
BAHAN
10 ons salmon dengan kulit, potong rata menjadi 2 (masing-masing 5 ons)
1 sdm minyak alpukat atau minyak zaitun atau minyak goreng
1/4 sdt paprika
1 sdt bumbu cajun
1/2 sdt bubuk bawang putih
1/2 sdt bubuk bawang bombay
1/4 sdt lada hitam tumbuk
garam secukupnya
Saus Krim Bawang Merah
2 butir bawang merah, cincang
2 siung bawang putih, cincang
1 sdm mentega tawar
1/4 cangkir sari apel
1 cangkir krim kental
1 sdm peterseli Italia segar, cincang
cabe rawit bubuk
Paprika bubuk
Garam
Lada
CARA MEMASAK
Panaskan oven sampai 450 derajat Fahrenheit (232 derajat C).
Keringkan salmon dengan tisu kering.
(Catatan: Kelembaban yang berlebihan akan menyebabkan ikan menjadi beruap, menyebabkan ikan menjadi lembek)
Biarkan di suhu kamar selama 15 menit.
(Catatan: Ini akan membantu salmon memasak lebih cepat dan lebih merata).
Dalam mangkuk atau piring kecil, campur semua bahan bumbu kering.
Bakar dulu sisi kulit salmon dengan api besar sampai berwarna cokelat keemasan dan renyah. Kemudian bakar semua sisi lainnya.
Pindahkan salmon ke loyang anti lengket dan panggang selama 8-10 menit.
Keluarkan ikan dari oven.
Petunjuk Untuk Saus Krim Bawang Merah
Panaskan satu sendok makan mentega dalam wajan.
Tambahkan bawang merah dan bawang putih. Kemudian tumis hingga lunak(kurang lebih 3 menit).
Tambahkan sari apel bersoda. Rebus hingga sari apel menyusut dan hampir semuanya terserap (5-7 menit).
Tuang krim dan didihkan dengan api kecil sampai saus kental (sekitar 7-8 menit).
Bumbui dengan garam, merica, cabai rawit, dan bubuk paprika.
Tuangkan saus di atas ikan. Hiasi dengan peterseli cincang dan lemon.
Rekomendasi: sajikan salmon dengan kacang buncis tumis dan nasi putih.
Tags
#blakenedcajunsalmon
#searedsalmonrecipe
#shallotcreamsauce
KEYWORDS
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Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
Join my online French cooking classes ????????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
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Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
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Great all around cutting board :
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIFE AND KNIFE SET:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP YOU COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).