Tagliolini with Mushrooms, Saffron and Parmesan Cream
Full Recipe:
For the month of September, we’re partnering with DBS on the DBS “Live Your Dream” initiative to introduce you 3 home-grown chefs!
First up, meet Chef William Bai from Buona Terra, who brings us his homemade recipe of Tagliolini Al Pioppini (AKA Tagliolini with Mixed Mushrooms Saffron and Parmesan Cream) It’s a lovely dish to cook for your loved ones on a weekend date or for an atas family feast in the comfort of home. The recipe is good for up to 5 people, and is a fun way to learn how to make your own pasta. If you don’t have your own pasta maker, you can buy them off the shelf and do the sauce too, which makes it so easy to prepare. Remember to stir and toss the pasta until the sauce thickens!
To cook with my heart and to learn in earnest. This dedication that Chef William has towards cooking and the love of food is an admirable one. Watch the full video and hear from Chef William how being an aspiring chef is like in Singapore! ( You can also support local talents like Chef William in the DBS “Live Your Dream” culinary competition at SAVOUR festivals: go.dbs.com/liveyourdream
Lautrec style French garlic soup.
This French garlic soup ( sometimes called garlic veloute) is a regional specialty from the south of France it's creamy, silky and flavorsome. It's super healthy. According to some health pundits garlic soup is more potent than antibiotics. Get the recipe:
As far as culinary skills go, this is a great recipe to practice with because it uses mayonnaise as a binding agent. This is not a technique you commonly see in recipes.
This particular recipe comes from the village of Lautrec regarded as one of the prettiest villages in the south west of France. Ideally you should try to get your hands on the pink variety of garlic but if this is hard to come by then any purple variety is fine.
Ingredients needed :
2 liters of homemade white chicken stock
10 garlic cloves.
A few leaves of fresh sages
A pinch of Espelette or cayenne pepper
Salt and pepper for the seasonning
For the mayonnaise:
1 egg yolk
1 teaspoon of dijon mustard
A pinch of salt and pepper
150 ml of sunflower or peanut oil
For the garnish:
Slices of toasted baguette
How to make the white chicken stock:
How to make a mayonnaise:
**************************************************************
GET THE WRITTEN RECIPES ON MY WEBSITE:
**************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL
*Become a subscriber and click the bell icon so you never miss a cooking tutorial
*Sign up to my Patreon page and join the FCA community:
*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
UTENSILS AND COOKWARE STARTER KIT:
*******************************************************
Great all around cutting board (polypropylene):
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):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
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:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS:
Create a tasty creamy Thai soup with Vitality4life's Bio Chef blender - Appliances Online
Shop for a Vitality4life Bio Chef blender here:
Beyond the fact that Vitality 4 Life products make healthy living easy, they have all been carefully designed to ensure they are durable, compact and easy to clean.
The Vitality 4 Life range of commercial-grade blenders, for instance, can be used as multipurpose kitchen tools capable of preparing health shakes, smoothies, hot soups, baby food, ice cream and much more.
The best example of one of these all-purpose home appliances is the Bio Chef Blender, which can blend, juice, chop, cook, freeze, whip, grind and crush -- all in a matter of moments.
Even better, its precision-designed blades have been designed to process food without adversely affecting the nutritional content.
Ingredients:
Carrot
Squash
Celery
Lemon
Garlic
Ginger
Cabbage
Onion
Capsicum
Cashew Nuts
Vegetable stock
Water
For more appliance information, visit:
Ravioli in White Sauce Recipe
Ravioli in white sauce. Ravioli is a tasty filled pasta or stuffed pasta .. this recipe shows how to cook ready made ravioli in white sauce. Ravioli Sauce Recipe
Printable written recipe:
FOLLOW ME:
►FACEBOOK: UAE
Crème de tomates a creamy tomato soup with real garden fresh flavors (chef recipe )
Today I am trying out another recipe from French chef Roger Vergé called the crème de tomates. a simple creamy tomato soup that is full of sunny flavors. healthy, fresh and silky this tomato soup shows what simple pleasure are all about. Written recipe:
???????? ENROLL IN MY COOKING COURSE FOR BEGINNERS:
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
????????INGREDIENTS????????
400 grams ripe fresh tomatoes (or good quality ones out of a can)
1 garlic clove
2 or 3 twigs of thyme
1 medium size white onion
30 grams butter ( for the onions)
250 ml clear chicken stock
80 ml good quality cream (heavy cream)
1 egg yolk
half a teaspoon sugar
salt and pepper to season.
2 tablespoon diced tin tomatoes for the garnish
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
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:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
This amazingly creamy Chili Oil Spaghetti Recipe is a weeknight PASTA-BILITY
ORDER YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY + TASTY CHILI OIL SPAGHETTI RECIPE WITH CHANTERELLE MUSHROOMS!
LAY HO MA (how's it going in Cantonese)! This is one to elevate your weekly pasta offering. Join me in this episode and learn how to make a delicious and creamy chili oil spaghetti recipe with chanterelle mushrooms. Let's begin!
Ingredients:
6-7 pieces garlic
1 onion
2 + 1 tbsp chili oil (
2 tsp salt
1 1/2 cups raw cashews
2 1/2 cups water
100g chanterelles
pepper to taste
1/4lb spaghetti
few leaves of basil
Directions:
1. Roughly chop the garlic and finely chop the onion
2. Be sure to take the time to brush off the dirt from the chanterelles. Heat up a sauté pan to medium heat. Add 2 tbsp of chili oil followed by the onions and garlic. Sauté for 6-7min
3. Add the salt and raw cashews. Sauté for a few minutes. Add the water, stir, and cook for another couple of minutes
4. Carefully transfer the mixture to a blender. Then, blend on high until liquified. Pour the creamy sauce into a jar and let it cool. Set aside about 1 cup and keep the rest in the fridge. Enjoy for up to 2 weeks
5. Bring a pot of water to boil for the noodles
6. Bring the sauté pan back to medium heat and add the chanterelles. Dry sauté for 4-5min. Add 1 tbsp chili oil, a pinch of salt, and pepper to taste. Sauté for about 2min and set aside (you can heat the mushrooms in the oven before plating)
7. Boil the pasta for 1min less to package instructions and stir the noodles occasionally
8. About a minute before the pasta is done, heat the sauté pan back to medium heat. Deglaze the pan with about a 1/3 cup of pasta water. Carefully transfer the spaghetti to the sauté pan
9. Add about 1 cup of the cream sauce. Give the pasta good stir, then turn the heat off (you can add a bit of water if the sauce looks too thick)
10. Plate the spaghetti and top with a few leaves of basil, pepper to taste, and the sautéed chanterelles
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching: