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How To make Oysters and Bacon Soubise
1 Large onion
chopped
2 Tbsp. butter
1 Pinch tarragon leaves
1 C. chicken broth
1/2 C. Chablis
1/2 C. water
2 Tbsp. arrowroot
2 Pt. heavy cream
1/2 Lb. bacon :
chopped
1 Qt. oysters
wild rice or fettucine
Soubise Sauce: Melt butter in small saucepan. Add tarragon, chicken broth, Chablis and onions. Bring to boil and cook until onions are translucent. Remove from heat. Add mixture of water and arrowroot to saucepan. Bring to boil, stirring constantly. When mixture thickens add two pints of heavy cream and stir until well mixed. Remove for later use. Cooking and preparation: Fry 1/2 pound of bacon, chopped until foamy. Add quart of oysters, drained. Cook until oysters curl. Remove bacon and oysters from pan with slotted spoon. Place on fettucine or wild rice and top with soubise sauce. Garnish with parsley. Serve with seasonal fruit and green vegetables.
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Chicken Breast wrapped in Mushroom Duxelle and Chicken Mousse | Chicken Breast Recipe
Today, I made chicken breast wrapped in mushroom duxelle and chicken mousse!
I was inspired by the gold medal plate from Team USA in Bocuse D'or Competition of 2017. It was tasty. The flavor of the duxelle, chicken mousse accompanied the clean flavor of chicken breast well, while giving a more complex texture.
Just a disclaimer: this dish has nothing to do with the gold medal plate in terms of what's actually in it and how it was made. It was the visuals that inspired me. The original dish has much more technique and refinement involved, and I can't even dream of recreating such an elegant, refined and well put together dish.
It was one of my bucket lists of dishes I wanted to do. The description of the dish already was amazing enough for me to really want to try. The visuals, how it was plated simply amazed me. To this day, if I have to pick a plate of food that looks the best, I would pick that plate. The level of details involved in even small vegetable garnishes was insane (I read about it in the book, Chasing Bocuse.)
This dish I've made obviously doesn't even come close to what the chefs from the competition have created, in every aspect. But it was my attempt to make a good-looking plate of food and I am still happy with the way it came out, both with the looks and the taste!
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Chicken Roulades
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Celeriac with Orange Juice - w/Guest Chef Ali Yalçın
Welcome to Mezze Project channel.
The knobbly look and hefty size would catch our attention each time we visit the pazar during winter. Yes, we are talking about celeriac !
In this video, Guest Chef Ali Yalçın present special mezze recipe for you; 'Celeriac with Orange Juice'.
Hope you will try this healthy and colorful mezze.
Please post your comments below.
Ingredients:
Celeriac
Olive Oils
Onion
Salt
Carrot
Lemon
An amazing delicious! Guest Chef Ali Yalçın is here with his Celerical with Orange Juice Recipe this week. For details you can watch video !
We believe that the culinary culture enrinches our our relations. As we gather around the biggest table of the world, we will explore the counterparts of meze across different culinary cultures. To this end, we will also hold workshops with English-speaking guest chefs from all around the world. To learn more, follow Mezze Project and stay tuned. You can contact us and make a companion with us on this journey we have just started. Because meze culture is a culture that increases as it produces.
Let's grow Mezze Project together !
To learn more, follow Mezze Project and stay tuned.
3 Michelin Star Sauce Recipe | Chicken Roulade with Chef Thomas Keller's Sauce Supreme
This video is my replication of Chef Corey Chow's Sauce Supreme. I put together this dish after reading a recent book by chef Thomas Keller, on how he and chef Corey Chow, Chef De Cuisine of Per Se in New York, elevated the classic Sauce Supreme.
The Sauce Supreme was indeed crazy good. It was so condensed and concentrated in the pure chicken flavor, with a very smooth mouthfeel from the reduction of cream and gelatin content from the stock.
Music (thanks a ton for your awesome music as always!!!!):
Key - (Prod. Andy Jung)
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Resepi Sos Onion Bawang Holland dengan tiga bahan mudah [KAKI MASAK MESTI CUBA] Resepi PKP
Masa PKP mesti ramai yang rajin masak. Anak anak pun dok mintak snek je memanjang.
Apa kata buatkan sos onion sebab mudah sangat. Cuma guna tiga bahan sahaja. Buat banyak banyak boleh simpan untuk stock dalam fridge. Nanti nak makan keluarkan je.
Bahan-bahan:
1. Bawang holland
2. Mayonis
3. Lada hitam
Selamat mencuba!
#kakimakan #kakimasak #jommakan #jommasak #foodhunting #videomasak #videoresepi #resepimudah #resepisedap #resepimudah
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