Julia & Jacques Cooking at Home - Season 1 Episode 18
American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.
For more episodes and cooking related content subscribe to our channel Hungry!
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Chestnut and Apricot Stuffing....the best I've ever tasted!
This recipe for stuffing is so tasty and addictive! You have to make this for your next holiday!
INGREDIENTS:
1 large yellow onion
2 cups celery (about 3 stalks)
1 bag dry stuffing mix (Pepperidge Farm is a favorite of mine)
2 sticks unsalted butter
2 or 3 cups roasted chestnuts (these usually come in 5 ounce bags, so 2-3 bags)
1 cup dried apricots (not sundried)
1/4 cup brandy (or orange juice or apple juice or cider)
2 cups of chicken, turkey or veggie stock
3 tablespoons of fresh sage, chopped fine
3 tablespoons of fresh thyme, chopped fine
1 tablespoon of kosher or sea salt
1 teaspoon of black ground pepper
How to Cook Perfect Duck Breast | Gordon Ramsay
Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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How to Make Southern Candied Yams !!
GRAB MY COOKBOOKS ON FOR SALE 30% OFF
Ingredients:
servings:6
Please Double the recipe for more servings
4 large sweet potatoes
1 cup brown sugar ( divided )
1 cup white sugar ( divided )
2 tbs vanilla
1tbs cinnamon
1tsp nutmeg ( optional )
2tsp salt
2 tbs water
1/2 stick butter ( cut into cubes)
*notes*
Please adjust cooking time as needed
Be sure to cook the yams on medium to low heat to prevent the Bottom of the yams from scorching*
Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Classic Sage and Sausage Stuffing
Read more:
While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com