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.
How To make Oysters and Bacon Soubise's Videos
lentil soup
the chefs from the chivry group present their tasty lentil soup.
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!
3pcs Whole chicken leg 35g Roughly sliced ginger 35g Halved spring onions 2tbsp Shaoshing wine 10g Goji berries 20g Red dates 1/2tsp Salt 750ml Water
Marination Liquid: 300ml Chicken broth 300ml Shaoshing wine 1/2tsp Salt 1tsp Sugar Red dates and Goji berries from the broth Spring onion and few slices of ginger
Chicken Roulade | Easy Recipe
Chicken Roulade is a very creative and tasty dish that not only looks delicious but is worth trying.
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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CHEESE ROULADE With CHICKEN And MUSHROOMS
Cheese roulade with chicken and mushrooms. Perfect for lunch or as a snack. Delicious served hot or cold. For any occasion! You must try and make it yourself! It looks stunning but it's very easy to make. All you need is chicken breast, cheese, eggs, mayo, mushrooms and onion. Try this simple recipe!
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