Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED
Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!
What you'll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,
Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Scallops in Champagne Sauce - Victoria Amory
Victoria Amory welcomes us to her kitchen for another installment of Victoria's Kitchen. Here she shows us how to make a seaside favorite, Scallops with Champagne Sauce
Pan Sauces | Basics with Babish
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This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.
Recipe:
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plant-based FETTUCCINE ALFREDO W/ SEARED SCALLOPS.????????????
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The Eat More Plants Official Vegan Fettuccine Alfredo????????????
(makes enough for 1-2 people)
8 oz uncooked Fettuccine Noodles (1/2 package)
2 tbsp Vegan Butter
1/3 cup Scallions, chopped
2-3 tbsp Garlic, minced
14 oz Coconut Cream (I recommend Mae Ploy Brand) or Soy Cream or Cashew Cream
1/2 tsp Salt
1/4-1/2 tsp Black Pepper
Pinch of Nutmeg
1 1/2 tbsp Lemon Juice
1 1/4 cup Vegan Parmesan
(I used 1 full package of FYH, put 1 cup in the sauce, put the remaining 1/4 cup on top of your finished alfredo pasta)
(brands I recommend: Follow Your Heart. Violife)
Fresh Parsley, to garnish
The Eat More Plants Official Vegan Mushroom “Seared Scallops”????????????
1 tbsp Oil
3 large King Oyster Mushrooms, stems cut into 1 in pieces to form a scallop shape
1 tbsp Vegan Butter
1/4 tsp Salt
1/8 tsp Black Pepper
Squeeze of Lemon Juice
Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques
This fancy appetizer (or a full meal) is summery, lush, elegant and so delicious! Check it out:
INGREDIENTS:
4 king oyster mushrooms
1 cup of vegan cream
1 tbsp vegan butter
kelp, sea lettuce, wakame or nori sheets (or a combo of them all)
1 dried shiitake (optional)
1 liter of water
2 finely minced shallots
1 cup of dry white wine
1 tbsp of fresh tarragon
1 teaspoon of herbs de Provence
1 tablespoon of lemon zest
salt and pepper to taste
vegan cheese
breadcrumbs
METHOD:
Cut the king oyster mushrooms into circles, mince the tops, reserve.
Add the mushroom circles into a bowl or a mason jar, add the water, dry shiitake, and the seaweeds. Place it in your fridge for up to 24 hours. The longer they stay there the more it will develop the flavors of the sea
In a skillet, add the butter, when melted, add the shallots, saute in low flame for 5 minutes, do not let it brown. Add the minced mushroom tops, saute for 4 minutes more, add the wine, the tarragon, salt, and pepper, and the scallops, cook them for 5 minutes each side
Remove the mushroom scallops, put them in a separate bowl.
Add the cream to the skillet, let it reduce a little bit.
Add the mushroom scallops to an oven-safe plate or small ramekins, add the white sauce, the vegan cheese, and the breadcrumbs, put them under the broiler for 3 minutes, until the top gets golden. Remove from the oven and serve.
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Vegan scallops in creamy white mushroom sauce⎜Coquilles St. Jacques recipe by Chef Jana Pinheiro
Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
Experience culinary magic as celebrity guest chef Marco Pierre White joins MasterChef. Indulge in a masterpiece: honey semifreddo with a lemony twist. Witness the judges' amazement as they declare it the finest dessert ever tasted. From silky textures to the perfect balance of flavours, this creation redefines culinary excellence. Stay tuned for heartfelt reactions, confidence, and an inspiring journey led by Marco himself!
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Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
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