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How To make Confit Of Salmon with Roasted Shallots, Garlic and Red Wine
2 225 g
(8oz) salmon fillets
400 grams duck or goose fat :
(14oz)
12 medium shallots unpeeled
2 bulbs garlic :
unpeeled
250 milliliters fresh chicken stock (9fl oz)
600 milliliters red wine :
(1 pint)
rosemary flat leaf parsley :
and thyme 1 lemon
butter 2 shallots -- peeled and chopped
Prepare the salmon fillet into nice thick steaks with the skin on and gently poach in the warm duck fat with salt and pepper, lemon and thyme. While this is cooking place the garlic and shallots whole in the oven, drizzled with olive oil and season. Roast in the oven. To make the sauce, pan fry the onions and the red wine and stock and reduce until thickened. Finish with soft butter seasoning and herbs. Remove the salmon from the pan and drain slightly, place in the centre of the plate and garnish with the roasted garlic and onion. Place the sauce around the edge of the plate and serve.
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Shun Premier Nakiri Kitchen Knife 14cm -
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Essteele Per Vita Covered Sauteuse 28cm -
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Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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#creamygarlic #creamygarlicsauce #creamypasta
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Garlic honey is a simple yet potent concoction made by infusing raw garlic cloves in raw honey, often used as a culinary ingredient and natural remedy. It has a unique combination of the savory, pungent flavor of garlic and the sweet richness of honey, making it versatile in its culinary uses. You can use it as a glaze for meats and vegetables, a flavorful addition to dressings, marinades, or sauces, or even a topping on pizza or toast. From a health perspective, garlic honey combines the antimicrobial and antioxidant properties of both garlic and honey. Garlic is known for its immune-boosting properties, beneficial for cardiovascular health and loaded with vitamins and minerals. Meanwhile, honey is renowned for its soothing effect on sore throats, antioxidant properties, and ability to aid in digestion. Thus, garlic honey serves as a powerful and flavorful addition to both your kitchen and natural medicine cabinet.
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my favorite sauce to eat, and my least favorite sauce to make (bordelaise)
bordelaise just takes so freakin long, but it's debatably the best sauce
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The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
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Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
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????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
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A good nonstick pan:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
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World atlas of wine: