How To make Pate De Chateau Blanc
12 White Castle hamburgers
4 Eggs
2 c Milk
Cream cheese Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices.
How To make Pate De Chateau Blanc's Videos
Salmon Wellington Recipe (EASY!)
This elegant dish of seasoned salmon is placed on a bed of cheesy sautéed spinach and wrapped into puff pastry and baked to crunchy perfection.
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???????????????????? INGREDIENTS ????????????????????????
4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)
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????????????????????INSTRUCTIONS ????????????????????????
1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add white wine. Let the liquid cook out for about 5 minutes, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
5. Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 390-400 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown. (Oven temp depends on the type of oven you have).
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⏱ Time Stamps ⏱
0:00 Intro
0:29 The Spinach Filling
1:25 Season Your Salmon
1:34 Puff Pastry Sheets
1:48 Assembling your Salmon Wellington
2:50 Decorative Slits and Egg Wash
3:07 Baking
3:30 Conclusion
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CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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Seafood Pate en Croute
This video demonstrates good technical details associated with making a hot sliced seafood pate en croute as an appetizer or main dish. In fact, the skill to successfully make this kind of hot pate depends on a series of details that are necessary for a good completion This preparation is as French as it gets. When making this type of item the cook can easily interchange other sea foods to accommodate availability and preferences. The cook should be clear about the use of the types of fish mousses for this preparation because if you’re not experienced with the results associated with other fish mousses (besides the one used here) there could be problems with the final textures, cooking times and temperatures as well as the “slice-ability” of this item while hot. This pate can also be refrigerated and sliced to be served cold with mayonnaise sauces and other garnishes as a dinner appetizer or a lunch main dish. Individual slices of this pate can also be coated with aspic and decorated as part of a pate buffet spread (brunch etc…), which I’ve served a number of times. All in all, this is obviously a special occasion item and its preparation is usually reserved for the professional or very well practiced cooks.
Comment fait des jolis gâteaux en forme coeur || Decorating lovely heart cakes || La Pâtisserie
Comment fait des jolis gâteaux en forme coeur || Decorating lovely heart cakes || La Pâtisserie
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Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds
Gastronomie : le baeckeoffe alsacien en version étoilée
PLUS D'INFOS
Et en ce début novembre, il est enfin temps de ressortir nos cocottes et
les bons plats mijotés qui vont avec ! Aujourd’hui le chef étoilé, Olivier Nasti, nous prépare un baeckoff… Une potée en version alsacienne qui vous reviendra à 4 Euros par personne!
Ingrédients :
Vin blanc
Echine de porc
Epaule d’agneau
Paleron de boeuf
Pied de veau
Cumin
Baie de genièvre
Poivre
Ail
Clou de girofle
Pomme de terre
Carottes
Oignons
Poireaux
Saindoux
Eau
Farine
Recette :
Commencer la recette avec la préparation de la marinade. Plonger la viande dans du vin blanc avec le mélange d’épices et laisser reposer quatre heures
Découper les pommes de terre à la mandoline
Couper les carottes, les oignons et les poireaux
Tapisser de saindoux le plat qui accueillera la viande et y déposer les lamelles de pommes de terre et les légumes
Répartir la viande en filtrant en parallèle la marinade et recommencer l’opération jusqu’à remplir le plat
Terminer par recouvrir le tout des lamelles de pommes de terre et verser la marinade puis fermer la marmite avec le couvercle
Encercler le couvercle d’une pâte élaborée à partir d’eau et de farine
Enfourner à 180 degrés pendant environ trois heures et demi
Savourez un repas convivial et réconfortant !
Chef : Olivier Nasti
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