Bodybuilder Has Cheat Meal After Months
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This bodybuilder finally had a cheat meal after months of training
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
Michigan Wild Turkey With Morel Mushrooms
Turkey Breast, Pounded to approximately 1/8 of an inch thick. Any white breasted game bird will work
Flour to dredge
3TB Butter
¼ Cup finely diced onion
Morel mushrooms, as many as you would like to add. Alternatively any mushroom of your choice will work
1/3 Cup Madeira or Marsala wine
2/3 Cup chicken stock
2/3 Cup heavy cream
½ TB Dijon mustard
Salt both sides of turkey breast and dredge through flour
Heat a big enough non stick pan to hold the amount of turkey you will be cooking over medium high heat
Add butter and swirl around pan to coat
Place salted and floured turkey breast in the pan going away from you so not to splatter hot butter on yourself. That will hurt. Trust me
Once all meat is in pan give the pan a good shake and reduce to medium
Once the turkey has browned on one side and cooked through 2/3 of the way flip over
Once flipped over add the onions and mushrooms
Once turkey is cooked through remove from pan and set aside
Deglaze with the Madeira
Boil for 20 seconds
Add stock and boil for 30 seconds
Add cream and bring to a boil
Reduce to a simmer
Reduce sauce by half
Whisk in Dijon
Add turkey back to pan and heat back up until sauce is thick enough to coat the back of a spoon
Place turkey on plate
Place sauce over turkey
Enjoy!
Seabass with Pepper Sauce | The F Word
Gordon Ramsay's recipe for Seabass on The F Word. Includes how to fillet the seabass the easy way and preparing the peppers for the sauce. .
#TheFWord #GordonRamsay #Food #Cooking .
3 Michelin star chef Matt Abé cooks an asparagus with morel and wild garlic recipe
Watch Matt Abé cook one of the dishes from the menu at 3 Michelin-starred Restaurant Gordon Ramsay; Jérôme Galis asparagus, wild garlic, confit egg yolk, morels.
This dish were created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel.
Get Matt's recipe here:
The Staff Canteen Live 2018 was held in conjunction with specialist produce supplier, Westlands.
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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