Pan-seared Scallops with Pineapple Jam | Fish the Dish
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The true side of French home cooking: Mustard sauce
Discover the variant of the restaurant style hollandaise based mustard sauce re adapted for home cooking.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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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:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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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:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Try this heavenly grilled trout salad
Seriously, this is the perfect spring lunch.
This grilled trout salad is a vibe, and the vibe is: ‘It’s spring, baby!’
Links to:
INGREDIENTS
350 g exotic tomatoes , sliced
2 stalks celery, sliced (and the leaves, to serve)
1 Mediterranean cucumber, sliced
2 ripe avocados halved
1 lime or lemon
Micro leaves, to serve
2 x 250 g rainbow trout portions
1 T olive oil
Sea salt, to taste
Tomato dressing
4 roasted tomatoes
3 T olive oil
1 garlic clove
1-2 T vinegar
Water, to loosen if necessary
Sea salt and freshly ground black pepper, to season
COOKING INSTRUCTIONS
1. Place a pan over high heat. Score the skin of the trout with a knife, sprinkle with sea salt and rub with olive oil.
2. Place in the hot pan, skin-side down. The secret to crispy skin is to not move the fish around in the pan. Allow the skin to crisp, it will naturally release from the pan when it’s ready to flip. Cook skin-side down for 4-5 minutes.
3. Flip and cook for another minute before removing to rest.
4. Blend all the ingredients for the salad dressing and season to taste.
5. Assemble the salad ingredients on a plate, top with a portion of trout and drizzle with roast tomato dressing.
* This dish can be served at room temperature or warm.
(Serves 2)
Feeling inspired? Shop seafood at Woolworths:
Sea Bass Pistachio w/ Fennel Salad & Blood Orange Sauce
Chef Damien DiPaola encrusts fresh sea bass with ground pistachios, then sears and bakes it to yield a melt-in-your-mouth texture. Plate with a buttery sauce made with fresh blood orange juice along with a crisp salad of fennel and olives. This dish is a show stopper!
Creamy Chicken Tarragon, a la Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #chickentarragon #chickenrecipe #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Trout in Pomegranate Sauce - Kalmakhi Brotseulis Tsvenshi
Trout in Pomegranate Sauce (Kalmakhi Brotseulis Tsvenshi)
The sour-sweet pomegranate sauce provides a pleasant contrast to the white tender flesh of rainbow trout. This dish would be an excellent choice for a romantic dinner. Serve with a salad and bread. The soft, pleasant dry white wine, Tsitska, from grapes cultivated in Western Georgia, is a great match for this trout dish.
Ingredients for Trout in Pomegranate Sauce
1 pound whole rainbow trout, cleaned
Coarse salt and freshly ground black pepper
2-3 tablespoons white flour
¼ cup olive or canola oil
Juice from 1 large pomegranate (see box) (or) ½ cup pomegranate juice
1 tablespoon chopped cilantro
2 garlic cloves, minced
3 tablespoons finely chopped red onion
Hot red ground pepper or cayenne to taste
1/4 cup pomegranate seeds for garnishing
Ingredients for Ninushka's Salad
1 pack Baby Spinach or Spring Mix (5 oz)
3-4 cucumbers, peeled and sliced
2 cups cherry tomatoes
2 red bell peppers (about 5 oz), trimmed, seeded and chopped
2 yellow bell peppers, trimmed, seeded and chopped
1 large red onion, peeled and finely sliced
1/2 cup sun-dried tomatoes
1 cup pitted Kalamata olives
Salt, fresh black pepper,
Olive oil and balsamic vinegar to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
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