How to Make Au Jus
This au jus recipe is so rich and flavorful and can be made with or without drippings! Perfect alongside my easy prime rib recipe, for French dip sandwiches, or over beef and noodles. So much flavor, quick, and easy.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Navarin Printanier
A lovely French springtime lamb stew that features turnips and peas among its veggies, Navarin Printanier is a treat for Easter or any other spring occasion.
recipe at
Video features the songs Sweeter Vermouth and “Off to Osaka” by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro, artcontra.com
Editor Emilie Alpert, editsbyemilie.com
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods in Glen Cove, NY
BEST EVER Whole BISON Tenderloin Recipe | Great Range Bison
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This week I teamed up with Great Range Brand Bison to make this INCREDIBLE whole bison tenderloin.
If you are looking to cook the best ever tenderloin this holiday season, look no further than bison. Bison meat, especially tenderloin, is incredibly tender and juicy. Cooked at a low temperature and roasted to perfection, this bison tenderloin might just become your newest holiday tradition.
Bison, in comparison to beef, does not need to be cooked at high temperatures to achieve a texture that melts in your mouth. Best cooked to 120-125 F for rare, 125-130F for medium, and 135F+ for well-done; though we recommend serving bison rare or medium rare for best results.
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Smoldering Rosemary Manhattan Cocktail | BBQGuys
Ready for a new twist on a classic cocktail? This smoldering rosemary Manhattan recipe is just the right blend of smarts and sophistication, sure to wow with its subtle flavors. You need only a few simple ingredients — this is a Manhattan cocktail recipe, after all — but the secret is in the muddled, smoked cherries and smoldering rosemary sprig that serves as an aromatic garnish. After letting both the cherries and sprig smolder beneath a rocks glass for about 5 minutes, you can get to work putting this Manhattan together. We saw no reason to change the classic mixture of whiskey, vermouth, and bitters, though the addition of 2 more cherries and another smoldering rosemary sprig for garnish really take this Manhattan recipe over the top with just the right amount of smokiness. Add this recipe to your cocktail night rotation and watch how delighted your guests become when they see the wisps of smoke still dancing from this adventurous cocktail. It won’t disappoint.
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Saddle Of Lamb | The French Chef Season 5 | Julia Child
Roast lamb with a different look and a different taste. Julia Child demonstrates how to buy a saddle of lamb, how to prepare it a la Persillade with a topping of browned, parslied bread crumbs and how to carve and serve it.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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