Pasta Alla Vodka
Ingredients
3 tbsp butter
1 shallot, minced
2 gloves garlic, minced
1/2 cup tomato paste
1/2 tsp crushed red pepper
1 shot of vodka
salt to taste
1 lb. tubed pasta, such as penne or rigatoni
1/2 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
Basil for serving
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Cook pasta. Reserve cup of pasta water. Fry shallot and garlic in a skillet over medium heat with butter. Add tomato paste and red pepper flakes and cook until fully coated. Add vodka, 1/3 cup of pasta water and heavy cream and combine. Add half the Parmesan and stir until melted. Turn off heat and add cooked pasta. Fold in remaining Parmesan, pasta water if needed and salt. Serve topped with more Parmesan and basil.
Alain Passard And Ludo Lefebvre Make Brittany Lobster
Ludo Lefebvre journeys back to his homeland of France to cook with his mentor, the legendary chef Alain Passard. Reuniting more than two decades later, the chefs head back into the kitchen, creating two amazing dishes from a fresh-caught Brittany lobster.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
Ravioli in a Garlic Cream Sauce
Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
FULL RECIPE POST:
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
The best way to eat sushi bake
30 MINUTE SUSHI BAKE
1 lb imitation crab
1 lb of salmon
5 oz cream cheese
(a little over) 1/2 cup Japanese mayo— the white ppl kind of mayo works too
2 TBSP sriracha
4 cups cooked rice (about 2 cups un cooked)
1/4 cup rice vinegar
Furikake or shredded seaweed
GARNISHING:
Sriracha
Spicy mayo
Black sesame seeds
Chopped scallion/ green onions
TO SERVE:
Seaweed
Cucumbers
Jalapeños
Or avocado slices
1.Shred imitation crab
2. Season salmon with salt, black pepper, garlic powder, paprika and cook to preference. You can pan sear or airfry. I airfried mine at 400 for 9 minutes. Once salmon is cooked, flake it using a fork.
3. Allow salmon to cool then add it in with your shredded imitation crab.
4. To the mixture, add sour cream, mayo and sriracha. Mix well. Set aside
5. With your cooked rice, add rice vinegar and mix well. (tip: pour in 1/2 of the vinegar, mix, then pour in the 2nd half and mix again)
6. On a baking tray, add your rice and press it tightly into the tray. Add a generous layer of furikake. Top it off with your salmon/ crab mixture. Bake at 380 for 10 minutes, broil for 3-5 minutes (or until the top is nice and somewhat crusty)
7. Top it off with a drizzle of sirarcha, spicy mayo, sesame seeds, and green onions.