Hostess Marlie from Chic Tv and Chef Patrick Vaccariello from Gold Street restaurant in NYC team up in this video and show us how to prepare a mac and cheese dish that is anything but ordinary. Chef Patrick’s transformation features brie, shitake mushrooms, shallots and white truffle oil, and the final result is a delicious gourmet treat, worthy of every extra minute on the treadmill!
Read on for the recipe Continue Reading
Our friend Chef Niall Harbison from Ifoods Tv has a perfect moist roasted turkey recipe, just in time for the holidays! Niall’s recipe includes a delicious stuffing, made with cognac, port, chestnuts, and apples, and he shows us his technique for roasting a 6 lb turkey with vegetables. He finishes the turkey with a savory dressing made from homemade stock. We have been lusting for it just from viewing the video, and with Niall’s culinary expertise this recipe is guaranteed to be a winner! The recipe can be viewed here, and the stock recipe for the gravy is here.
Watch Roast Turkey in Educational & How-To | View More Free Videos Online at Veoh.com
You can do it, really you can, and it’s not that difficult. If you never cooked a turkey in the past, or perhaps had a subpar turkey experience, this year is different. Chef Scott from Le Petit Chateau guides you through the basics in this easy to follow video recipe for roasting the perfect Thanksgiving turkey.
First, brine the turkey. Why brine? Because it adds moisture and flavor to your turkey. Wikipedia has a great explanation of the chemistry here. Mix 2 cups of salt mixed with 2 gallons of hot or boiling water (or an appropriate ratio, 1 cup of salt per gallon of water), making sure the salt is completely dissolved. Let the salt water mixture cool and soak your turkey in the mixture using a large soup stock pot or a large roasting pan, making sure the entire bird is covered. Let the turkey soak for 1 hour per pound of turkey, in the refrigerator. You will to do this the night before Thanksgiving. On Thanksgiving day: Before you are ready to roast, discard the salt water, rinse and dry the turkey. If you wish to try a fancier version of brining, chef Scott has a special version using sugar and bourbon found in this video.
The rest is easy.
You will need, in addition to the brined turkey: onions, carrots, thyme, oil, butter, salt, pepper, and trussing string.
Into your roasting pan, add onions, and carrots, celery, and tyme, place the turkey on top of the veggies and herbs, twine the turkey per chef Scott’s instructions, brush it with an oil and butter mixture, add salt, pepper, and 2 inches of water to the bottom of the pan. Cook as directed for the weight of your bird, basting every hour or so. Check the temperature on the back of the breast with a simple meat thermometer, Scott chooses 155 as the perfect temperature before pulling it out of the oven, as the meat will continue to cook even after it is out of the oven. If you are a directions follower, simply follow the directions per pound for your bird. Dinner is served, take a bow, and relax!
Nothing pipes up a chilly fall morning more than breakfast in bed! We love this decadent video and recipe from Chef Michael Harris of Red Roze Catering, featuring strawberry Grand Marnier crepes topped with whipped cream and a vanilla bean. The delicious morning aroma of this sweet breakfast cooking surely will wake up sleeping beauty immediately!
“How do they taste? They taste like more.”
H.L. Mencken
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Grand Marnier Crepes
Chef Mike Harris
Serves 8
INGREDIENTS
For the Strawberries Grand Marnier Liqueur:
15 fresh strawberries, quartered
6 oz sugar
1 shot of Grand Marnier
For the Crepe Batter:
2 cups of flour
1/2 cup of sugar
1/2 cup of milk
1/4 cup of lukewarm water
2 eggs
Butter or non-stick cooking spray, and use a good nonstick pan for the crepes.
Preparation
1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.
2. Mix crêpe batter ingredients in a mixing bowl. Batter should be smooth, be sure to remove any lumps.
3. Heat non-stick pan over medium-high heat, use butter to coat pan surface.
4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center. Cook until golden brown on the bottom and then flip with spatula.
5. Fill crepe center with some strawberries while the crepe is cooking.
6. Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame. Serve crêpes topped with ripe strawberries and whipped cream.
Cranberries really are given a bad rap. Memories of the canned version at Thanksgiving, reminiscent of jello are partially to blame, and sadly, this side dish has been discarded from many a modern Thanksgiving holiday.
We say give chutney a chance! What is chutney, exactly? Originating in India, chutney is typically defined as a sweet and spicy condiment made of fruits or vegetables, vinegar, sugar and spices. Chutney can be made with mango, apricots, tomatoes or coconut, and spiced with spices such as nutmeg, coriander, or mint, just to name a few of the thousands of ingredient variations. Typically made fresh in India, the type of chutney that is made depends on the ingredients in the local harvest, and they were often not cooked, but infused in the hot Indian sun for several days until the desired flavor and texture were reached. This method is known to still prevail in today’s Indian kitchens that do not have stoves.
Recently we’ve discovered a delightful Indian Chef by the name of Sanjay Thumma, who is quite the celebrity in India. Thousands of his recipes and videos can be found on his site here, and we especially love his version of cranberry chutney in this video.
Cranberry Chutney
INGREDIENTS:
1 pint of fresh cranberries
3 to 4 chopped green chillies
2″ piece of ginger sliced
2 cloves of garlic chopped (optional)
3 to 4 sprigs of green coriander finely chopped
1-2 tbsp of jaggery or sugar (this is an unrefined cane sugar common in India, you may substitute with brown sugar.)
1 tsp of cumin seeds
Salt to taste
1 tbsp of oil
DIRECTIONS:- Heat some oil in the pan and add cumin seeds. When they crackle, add the sliced ginger
and chopped garlic. Then add the cranberries and green chillies.
Let it cook on medium heat until they are completely cooked and cranberries are softer. Now add the chopped coriander.
Cover the pan with a lid and let it cook. Add some water in between as needed.
Add the salt to taste and the jaggery (or brown sugar) to taste.
When completely cooked put the mixture in the blender and blend it to fine paste.
Also be sure to see our other posted cranberry chutney recipe from Chef Chef Suvir Saran of Dévi restaurant in NYC.
Also spotted in the blogosphere: a delicious cranberry apple chutney recipe here, from Think Inside The Icebox. The famous food blogger Orangette has a cranberry, ginger, and dried cherries version found here, which received rave comment reviews. Whichever recipe you choose, cranberry chutney will be a shining star on your table served as a side dish, over turkey slices, or over warm bread.
The Art of Carving was a book written in 1791 by Reverend John Trusler, taking us back to an era where manners and etiquette rated highly in society, even while slicing a Thanksgiving turkey! A few amusing excerpts from this historic book are here:
“…manners and etiquette are vital, and the ability to carve with “ease and grace” gains great respect among fellow diners”
“On no account must the carver stand up while doing the deed, but must always have a chair high enough to do the job commandingly.”
“Any attempt to hack at the turkey will end in guests being “bespattered” and so should be avoided.”
“Choice cuts should always be handed out evenly around the table, unless people of a “superior rank” are present. ”
Many times going back to basics is best! Houstonian chef Jeffrey Everts shows us just how quick and easy it can be, in this video demonstration of how to carve a holiday turkey with a carving knife.
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Another “How to carve a turkey” video may be found here, and we found a helpful printable guide at the Eating Well site here.
Autumn has arrived in full swing and we find ourselves betraying our favorite summer foods like a wicked adulteress. We’ve been ditching salads, ignoring the barbecue, and even walking away from one of our best friends, sushi. Instead, our fickle appetites have found a new love, warm and hearty comfort foods. This week our new love is soup, and today, we have a crush on French onion soup.
Made of beef broth, onions, croutons, and cheese, this ancient soup has enjoyed a rebirth beginning in the 1960’s when French food came into vogue in America (I believe we were late to the party!).
Where did it come from? Although onions have always been a staple among poverty stricken diners since ancient Roman times, ironically French onion soup was presumed to have been invented by French royalty, King Louis the XV. The story is that, in his hunting lodge, alone with only onions, butter, and champagne (poor thing), he created the world’s first French Onion Soup.
We love this version by Chef John in this video, and you may find his full written recipe here.
French Onion Soup from Foodwishes on Vimeo.
Do you have a favorite version of French onion soup? Do tell! Post your link or recipe in the comment section below!
Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.
Au contraire says Savory Tv! Besides the fact that we are hopeless romantics and love this creme brulee screenshot from the film Amelie , here are our reasons:
Creme brulee is a classic, perfect, delicious french dessert. So classic, in fact, that it dates back to the year 1691, when the recipe was first displayed in the cookbook by François Massialot. François was a talented Parisian chef who cooked for several members of the French royal circle. Translated to “burnt cream” in French, creme brulee’s rich vanilla custard contrasts beautifully with it’s crispy caramelized topping, making it a perfect ending for your meal. And here’s the best part, you now have an excuse to buy a Crème Brûlée Torch!
Choose a classic recipe such as this one from Canadian Chef Michael Smith, or mix it up with a creative version using butternut squash as shown in this video and recipe by our friend Chef John Mitzewich. Either way your friends will adore you. As they should.
Caramel Crème Brûlée
Chef Michael Smith
* 1 cup plus 6 tbsp of sugar
* 1/2 cup of water
* 2 cups of milk
* 1 cup of 35% whipping cream
* 1 tablespoon vanilla
* pinch of salt
* 8 egg yolks
1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.
Author and Master Chef Jacques Pépin and his daughter Claudine show us their family French recipe of fromage fort, meaning “strong cheese” in English. This creative appetizer utilizes all of the random small pieces of cheese that you may have stashed in your fridge! Use camembert, swiss cheese, goat cheese, brie, or whatever you happen to have available. Combined with white wine, garlic, and pepper, the end result is a warm cheese blend that may be served on baguette toast or crackers for a heavenly appetizer or snack.
Watch the video for the details, and visit the Food and Wine Magazine site for more delicious recipes.
Fromage Fort
Chef Jacques Pepin
1/2 pound cheese pieces
1 garlic clove
1/4 cup dry white wine
Black pepper
Salt
Put 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for about 30 seconds, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is now ready to use. You may serve it cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
October is past the mid month point and you haven’t yet had your dose of pumpkin trivia! Let’s fix that!
Pumpkins are considered a superfood, meaning they have high levels of antioxidant flavonoids and micronutrients, most notably vitamins A, C, potassium, and fiber. Pumpkin seeds are a great source of Omega 3 fatty acids, which contribute to healthy brain function according to recent research from UCLA. Enjoy that fact while munching on your pepitas!
The amber pumpkin flowers are also an edible food, and considered a delicacy in many cultures. I found a few interesting pumpkin flower recipes! The first one is a Bengali dish, Kumro Phool Bhaja which translates to “Pumpkin Flower Fry”, you can see a recipe here. Sopa Mexicana De Flor De Calabaza is a traditional Mexican dish that translates to “pumpkin flower soup” and a recipe from Miguel Angel Castillo can be found here.
Pumpkin seed oil is a viscous, nutty, dark green nutrient packed oil made from roasted pumpkin seeds. It is traditionally used in the Styrian region of Austria as a salad dressing ingredient combined with apple cider vinegar.
Our pumpkin tribute today is concluded with a video by Chef Matteo Carboni from the Academia Barilla Culinary School in Italy, and he prepares penne with a pumpkin and bacon sauce, garnished with balsamic vinegar and parmesan cheese.
Penne pasta with pumpkin sauce
Chef Matteo Carboni
Serves 4
Ingredients
1 lb pumpkin
3 oz smoked pancetta (or bacon)
Parmigiano Reggiano cheese
parsley to taste
rosemary to taste
garlic
few drops of Academia Barilla Traditional Balsamic Vinegar of Modena, aged 12 years
½ onion
extra virgin olive oil
1 lb penne rigate
Peel and remove the seeds from the pumpkin.
Cut into cubes of about 0.5 inch each side.
Place the rest of the pumpkin, the onion, and a little salt in a pan and cover with water until it boils.
When the vegetable is cooked, whip until you obtain a cream.
First cut the smoked bacon into pieces of about 0.2 inch in length and then cut in Julienne style.
Mince the rosemary, garlic and parsley.
Put a pan on medium heat, add a drop of oil and fry the smoked bacon.
Remove the smoked bacon from the pan, add the pumpkin and cook, adding salt and pepper to taste.
Add garlic, rosemary and the bacon to the pumpkin and after 2 minutes of cooking, add the pumpkin cream. In plenty of salted boiling water cook the pasta, drain and add with the previously prepared sauce.
Add the Parmesan grated, plate the pasta and drizzle with Traditional Balsamic Vinegar of Modena before serving.
A frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.
It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.
Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.
In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.
Charming Chef Kirk Offerle prepares a simple rustic northern Italian entree, including sausage, shallots, bay leaf and garlic with a balsamic reduction over a warm potato salad with olive oil, dijon, and italian parsley. This meal is a perfect comfort food for fall evenings when time is limited.
Read on for the recipe Continue Reading
Truly, I think these two are the most adorable couple I have ever seen in a kitchen together, and this may be the sexiest cooking video ever!
Striking beauty and actress Debi Mazar, is well known as her role in the film GoodFellas, and currently stars in the series Entourage on HBO.
Tall and handsome Italian chef Gabriele Corcos is her husband, and together they are Under The Tuscan Gun, preparing delicious authentic Italian food together with an undeniable passion.
In this video, Gabriele and Debi prepare Melanzane alla Parmigiana, otherwise known as Eggplant Parmesan, a dish they recommend you cook “not to impress”, but for someone you love.
Just start to watch the video and I promise you’ll be hooked!
Visit their site here for more love, italian kisses, and the complete written recipe.
Gratzi Debi and Gabriele!
A graduate of the Culinary Institute of America, Chef Jeff Nathan is chef and host of the gourmet kosher public television show “New Jewish Cuisine”. He is featured frequently in publications such as Saveur and Food Arts, and has authored two cookbooks, “Adventures in Jewish Cooking” and “Jeff Nathan’s Family Suppers”.
As director of culinary development for the Hain-Celestial Group, he is responsible for the creation of many products commonly seen in markets.
Jeff is the executive chef of Abigael’s on Broadway in NYC (at 39th), which offers eclectic modern kosher fare, as well as an upstairs tea lounge. Find out more about Jeff and Abigael’s on Broadway here.
In this video from the Jewish Televison Network, Chef Jeff prepares a spicy and sweet acorn squash side dish, perfect for Rosh Hashanah or any fall meal.
Cast iron skillets and cookware can add amazing flavor to your meals. They have many advantages, cook beautifully, and properly cared for they will last you a lifetime. The heat in cast iron is evenly distributed, and retained longer than lighter materials because there is a greater volume or mass to heat and cool. My favorite feature is that they can be used in the oven as well as the stove top. If properly seasoned and cared for, cast iron pans, skillets, and cookware will be as nonstick as teflon cookware.
Watch the video with tips from Chef Mark Tafoya from the Culinary Media Network.
For more information about cast iron pans, other pans, and appropriate uses, visit this article in by our Twitter friend and wine expert in Houston!
Chef Gino D’Acampo is from Napoli, Italy, and began his education at Luigi de Medici Catering College at the age of thirteen! From there he continued his culinary skills in many restaurants in Europe, including Perignon in Nice and as Head Chef at Sylvester Stallone’s Mambo King in Marbella. Currently, Gino is Gino the owner of a leading supplier of Italian ingredients to the UK food industry, Bontà Italia Ltd, and now manufacturing his own pasta sauces and olive oils. Gino is also a celebrity chef who stars regularly on BBC’s Ready, Steady Cook, ITV1’s Daily and Saturday Cooks as well as celebrity food contest Soapstar and Superchef. As if this were not enough, Gino has also published an Italian recipe book titled Fantastico, which won the respectable award of “Gourmet Italian book of the year”.
In this video Gino prepares a tasty treat of goat cheese, mozzarella, and basil stuffed roasted tomatoes.
Find more videos like this on FoodTube.net
Cheese Stuffed Roasted Tomatoes
Chef Gino D’Acampo
Serves 6
Ingredients
6 beef tomatoes
2 tablespoons of crushed walnuts
180g goat’s cheese, without the rind and crumbled
150g Galbani Mini Mozzarella
6 thick slices of white bread
2 tablespoons freshly chopped basil
Salt and pepper to taste
Using a sharp knife, cut a thin slice from the bottom of each tomato and discard then cut the top of each tomato and reserve. Using a teaspoon, carefully scoop out the seeds and most of the pulp and discard, keeping the tomato shells whole.
In a bowl, mix together the mozzarella, walnuts, goat’s cheese and basil. Season with salt and pepper and spoon into the tomato shells. (3 mini mozzarella balls per tomato).
With the help of an 8cm round pastry cutter, stamp out 6 rounds from the bread slices and toast on both sides. When ready, place the bread in a single layer in a lightly oiled ovenproof dish. Place the tomatoes on top of each toasted piece of bread and cook in the middle of a preheated oven at 190º (375°F, gas mark 5) for approximately 15-20 minutes until the cheese mixture looks melted and golden. (Make sure that the tomatoes are not too soft).
Serve immediately and drizzle a little extra virgin olive oil on top.
For more Gino D’Acampo recipes, visit www.galbani.co.uk
Chef Jake Linzinmeir is Chef/owner of several restaurants in the beautiful ski town of Telluride, Colorado. Jake graduated from Cornell and has studied extensively in Italy, and recently has been featured in numerous Today Show episodes, as well as Bon Appetite. He currently is the featured chef for Amstel Light’s “Living Tastefully” campaign. In this video, rising celebrity Jake shows us how to make a classic comfort food, shepherd’s pie.
This recipe yields 6 large restaurant servings – the recipe has been halved and can easily be doubled for large groups or leftovers!
Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:
2 pounds American Lamb, 1/2-inch dice
1 tablespoons vegetable oil or olive oil
11/2 large carrots, diced
1/4 large bunch celery, chopped
1 pounds pearl onions, whole
3 cups dark beer
1/2 cup tomato paste
5 cups lamb stock
6 1/2 cups chicken stock
21/2 tablespoons fresh rosemary, chopped
1/8 cup fresh thyme, chopped
Salt and pepper to taste
1 1/2 tablespoons granulated sugar
Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:
3 Yukon gold potatoes, rinsed, drained, shredded
4 ounces sharp cheddar cheese, shredded
2 1/2 ounces cream of chicken soup
2 ounces crème fraiche or sour cream
Salt and pepper to taste
Corn flakes as needed
2 1/2 ounces butter
Instructions for the Lamb:
In large pan, heat the oil over medium-high heat.
Add the lamb and brown, stirring occasionally. Remove lamb and drain.
Add the carrots, celery and onions to the pan; sauté until onions are translucent.
Deglaze the pan with the dark beer.
Stir in the tomato paste, bring to a slow boil.
Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
Reduce the heat and simmer, reducing liquid by one-third.
For potatoes:
In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.
Spread into a 2″ hotel half pan or casserole dish.
Cover with layer of corn flakes and dot with butter.
Bake 35 to 45 minutes at 325ºF.
Cool or reserve warm if using immediately.
To assemble the Shepherd’s Pie:
Heat stew to desired temperature, place in oven-proof bowl.
Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.
Serve when ready.
Chef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!
For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent
Method per the video instructions:
Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper. Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).
Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust. Toast the bread in a 350 oven for 3 minutes. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section. Press the section down with the handle of the knife to create a trough for the eggs.
Seperate 2 eggs, place the yolks in the trough you created. Fence this area in with thin slices of fontina cheese. Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts. The yolks should be runny. Remove from oven.
Place the asparagus pieces on a plate and top with the egg/toast creation. Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.
Master Chef David McMillan from Dallas teaches you how to cook like a pro, in this recipe for clams and halibut with a garlic, chorizo, and black bean sauce. Towards the end of the video he recommends his favorite white wine to pair with the dish, Bonny Doon Alabarino varietal wine by Robert Graham.
This gourmet italian recipe is simple and quick!
Watch as Chef Tony Catarinicchia, chef and owner of Gian Tony’s restaurant in St Louis, prepares Scallops in a cognac, mushroom, and scallion cream sauce.