Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
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[ENG] Conger Tagine w/ Onions & Raisins / طاجين السمك بالبصل والزبيب -CookingWithAlia - Episode 448
Let's continue the Fish Series with this sweet and savory Conger tagine with onions and raisins.
RECIPE:
INGREDIENTS:
1 kilo white fish chunks (for example, Conger)
3 large onions
1/2 cup raisins
2 teaspoons ground ginger
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon smen (or butter)
Large pinch of saffron threads
2 cinnamon stick
Small fresh cilantro bunch
2 tablespoons olive oil
1 tablespoon vegetable oil
DIRECTIONS:
Step 1: Prepare the Ingredients
1- Peel the onions. Cut in half and slice thinly.
2- Let the saffron threads soak in a bit of warm water.
Step 2: Mixing and Cooking
3- In a large bowl, place the white fish. Add the saffron water and saffron threads soaking in it, ground turmeric, ground ginger, ground cinnamon, salt, smen (or butter), cinnamon sticks, vegetable oil, olive oil, the sliced onions, and raisins. Mix all the ingredients together.
4- In a deep saucepan, place the onions first then place the fish slices on top of the onion bed. Add the cilantro bunch.
5- Cover and cook on medium heat for 40 minutes or until the onions are soft and the fish is done.
6- Serve hot with crusty bread.
Collection of Favorite Late Summer Cooking ????✨
Hi friends! Summer is going...
Here I have selected 8 favorite cooking in late summer to share with you.
Also making a record for myself to refer to in the future✨
I think I like the idea of sharing my favorite cooking at the end of each season, what do you think about that?
See you in my new vlog on Saturday ????????
????Chapters????
00:00 Japanese HIYAJIRU & chicken NANBAN
06:11 Vietnamese Pho & Spring Roll
12:30 Korean YUKGAEJAN KUPPA
16:55 Indian corn Keema curry
23:16 Korean cold noodle
25:02 Japanese Summer Festival dinner
30:42 Shine Muscat fruit sandwich
31:52 Spanish dinner
Favorite Gadgets
????STAUB Braiser
????Iwachu Nanbu Tetsubin
????Iwachu omelet frying pan
????Staub cocotte
????my electrical pot
????my toasted sandwich maker: Bruno
????my coffee machine: Nespresso Latissima One
????my knife: Global Knife
????my cutting board: Epicurean
????my spam musubi maker
????my square glass container: Iwaki
????my rice ball maker
********************
????Highlights Vlogs????
(what you need for Japanese cooking)
(Introducing my kitchen)
(Introducing my fridge)
(Introducing my pantry)
********************
Hello! I am Linna, a foreign housewife who lives a slow life in Kanagawa, Japan.
Thank you so much for watching. Thank you for leaving me a heartwarming comment.????
Subtitles sometimes might have mistakes because of my rusty English, I appreciate your understanding????
PLEASE SUBSCRIBE if you like my video. Thank you for your support! ❤
Wish you a happy day, a happy life, and happy watching!
With love,
Linna
#vlog #japanvlog #groceryhaul
(PS: In order to maintain a healthy society on my small YouTube channel, I will delete any inappropriate comments, without prior notification. )
Recipe of the Day: Salmon, carrot salad, and cucumber-yogurt sauce
Courtesy of Dr. Alexandra Gutierrez
This recipe focuses on the health benefits of turmeric: a popular herb with great anti inflammatory benefits.
CARROT SALAD:
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
2 C Shredded carrots
1½ tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon fresh lemon juice
salt and ground black pepper
CUCUMBER-YOGURT SAUCE:
½ cup plain Greek yogurt
1 small garlic clove, grated
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cucumber, peeled, thinly sliced
Salt and ground black pepper
SALMON:
Salmon filet, skin on
Salt and ground black pepper
1 tablespoon neutral oil, such as canola or grapeseed
Flaky sea salt
Warm and Cozy Fish Butter Curry | Food52 + Ottolenghi Test Kitchen: Shelf Love
Join Yotam Ottolenghi and Chaya Maya as they share a rich and delicious fish butter curry topped with a cucumber lime salsa and coconut cream. This dish is intensely flavorful thanks to a fragrant spice blend, tomato paste, fresh tomatoes, garlic, and shallots. The salsa and coconut cream provides a cool contrast to the heat of the curry. Serve with naan or rice! GET THE RECIPE ►►
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Feast Dinnerware by Yotam Ottolenghi -
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VIDEO CHAPTERS
00:00:00 Intro
00:01:52 The Berbere-Spiced Fish
00:04:01 Everyone in the Pan
00:07:34 The Refreshing Green Salsa
00:09:47 Drizzle and Devour
PREP TIME: 20 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 4
INGREDIENTS
Fish Butter Curry
1 1/4 teaspoons ground ginger
1/2 tablespoon ground fenugreek
1 teaspoon ground coriander
8 cardamom pods, shells discarded and seeds removed and crushed in a mortar
1/2 teaspoon ground allspice
1/2 tablespoon smoked paprika
1/8 teaspoon ground cinnamon
450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
350 grams (12 ounces) small new potatoes (halved if large), skin on
3 tablespoons unsalted butter
2 to 3 shallots, finely chopped (125 grams net weight)
2 small green chiles, finely chopped (deseeded, if you prefer less heat)
3 garlic cloves, peeled and crushed
300 grams cherry tomatoes
1 1/2 tablespoons tomato paste
220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve
500 milliliters fish stock (homemade or store-bought)
Cucumber-Lime Salsa
1/2 cucumber (100 grams), finely diced
1 small green chile, deseeded and finely chopped
1 to 2 spring onions, finely chopped (15 grams net weight)
3 tablespoons lime juice
1 1/2 tablespoons finely chopped cilantro leaves
2 tablespoons extra-virgin olive oil
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How To Cook Asparagus - Gordon Ramsay
Gordon Ramsay Asparagus Recipe. This video offers the techniques to prepare perfectly cooked, vibrant, and flavorful asparagus. Whether you're an experienced cook or just starting, these steps will help you create a side dish that's both simple and sophisticated. Discover the secrets to selecting the best asparagus, the right way to trim and prepare it, and how to achieve that delightful crunch and tender texture.
Actual Recipe:
Directions:
0:00 Heat the Pan: Turn the stove high and heat a large frying pan until hot.
0:07 Season: While in the pan, season with salt and pepper.
0:15 Toast Asparagus: Place asparagus in a single layer in the hot pan. Toast, turning occasionally, until slightly smoking.
0:22 Add Oil: Drizzle olive oil over the toasted asparagus, using caution for splatter.
0:30 Sear Asparagus: Cook for 45 seconds per side until blistered and colored.
0:36 Add Parmesan: Grate Parmesan cheese over the asparagus in the pan.
0:41 Add Lemon Zest: Remove from heat, zest lemon over asparagus.
0:44 Serve: Place asparagus on a plate, top with remaining oil and melted cheese, and serve immediately.
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