Gordon Demonstrates How To Make Caramelised Apples & Pears | The F Word
Gordon Ramsay's caramelized apples and pears with ice-cream.
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Morel Mushrooms - Tips & Info - Funktified Food #28
Dan is obsessed with morel mushrooms. Every spring about the time that the last of the snow melts and the trillium starts to bloom...he is out in the woods for a couple weeks in search of the elusive morel mushroom! This episode is a chronicle of this year's morel season and includes tips for finding, identifying, transporting, preserving and eating morels. In this video, I try to answer many of the basic questions that I often read on the morel forums. I realize and respect that there are many strong opinions on even the most basic questions regarding morels, but this is how I do it. We are just scratching the surface on information, so feel free to ask questions.
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In this video, I show the difference between a half-free morel and a poisonous 'false morel' because people often ask the question on the forums. However, many people including myself, choose not to pick the half-free morels at all because the two look very similar and also because the mushroom is so much smaller.
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The Secret Location of the World’s TASTIEST Mushrooms | Gordon Ramsay: Uncharted
In Morocco, Gordon meets the self-proclaimed ‘King of the Mushrooms.’
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Martha Stewart's 16-Recipe Hero Vegetables Special | How to Cook Mushrooms, Corn, and Onions
Join Martha Stewart as she prepares 16 delicious recipes from three of her favorite vegetables: mushrooms, onions, and corn. From Mushroom Farro Risotto to French Onion Soup to Corn Fritters, there's no need for meat - these veggies will be your dinner heroes! Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
#Mushrooms #Onions #Corn #Recipes #MarthaStewart
00:00 Introduction
00:52 Buckwheat Crepes with Mushroom Filling
05:45 Mushroom Ragu
13:23 Cream of Mushroom Soup
17:57 Mushroom Farro Risotto
24:55 French Onion Soup
32:42 Glazed Pearl Onions
37:54 Onion Rings
42:27 Pickled Onions
47:42 Sweet Onion Dip
49:00 Corn Fritters
55:20 Corn Stock
57:22 Corn Chowder
01:02:05 Corn on the Cob
01:06:40 Creamed Corn
Full Recipes:
French Mushroom Soup:
Mushroom Ragu:
Farro Risotto:
Buckwheat Mushroom Crepes:
Roasted Shiitake Mushrooms:
French Onion Soup:
Balsamic-Glazed Pearl Onions:
Onion Rings:
Quick Pickled Vidalia and Red Onions:
Sweet Onion Dip -
Summer Corn Chowder:
Corn Stock:
Creamed Corn:
Corn Fritters:
Corn on the Cob:
Grilled Corn with Cilantro-Lime Butter -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 16-Recipe Hero Vegetables Special | How to Cook Mushrooms, Corn, and Onions
Why Real Truffles Are So Expensive | So Expensive
Luxury cousins to the mushroom, truffles are an indulgent food enjoyed across the world. But these fragrant fungi will cost you.
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Why Real Truffles Are So Expensive | So Expensive
Sauce Forestiere - French Morel Mushroom Sauce for Pasta, Meat
Traditional Sauce Forestiere, a French morel mushroom sauce for steak, pork, pasta, gnocchi, veal, liver, chicken...use homemade creme fraiche and/or butter along with wine and chicken stock. Ingredients below or at
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Chapters
0:00 How to Use Sauce Forestière
0:21 What types of mushrooms to use the mushroom sauce
0:53 Cooking Sauce Forestière
1:35 Method for getting the most flavor when cooking with meat
2:03 How to deglaze the pan
2:30 Tips for how much mushroom stock to add
3:31 What is creme fraiche?
4:45 How to know when the sauce is finished
Sauce Forestiere
Ingredients
1 tbsp oil or fat
1/3 cup dried morel mushrooms
about 1 cup boiling water for soaking mushrooms
1/2 shallot, diced
2 garlic cloves, diced
8 cremini or white button mushrooms, thinly sliced
2 tbsp white wine
1/2 cup chicken stock
2 tbsp butter, or more
2 tbsp creme fraiche, or more
salt and pepper to taste
Recipe summary: Pour boiling water over dried mushrooms and let sit for at least 30 minutes. Melt oil or fat over medium heat. Add shallots and start to brown. After a few minutes, add the garlic. when slightly browned, add the mushrooms, including the morels. Spread evenly in the pan and let sit for a few minutes until they begin to brown. Stir and continue to brown for a few more minutes. Add wine and chicken stock and scrape up the browned bits in the pan. Add half a cup of the mushroom soaking water and the butter. Bring to a simmer and begin to reduce the liquid until it reaches a medium thick consistency. Whisk in creme fraiche until fully incorporated and lower the heat. Continue reducing the sauce until desired consistency is reached. Serve immediately.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#mushroom sauce #sauceforestiere #frenchsauce #cookingcompaniontv #jennaedwards