Jacques Pépin's Artichoke with Ravigote Sauce | KQED
In this week's episode of Today's Gourmet, Jacques Pépin prepares an elegant and innovative meal, beginning with artichokes with sauce ravigote, a classic acidic French sauce. For the main course, Jacques prepares a tender calf's liver filet served on a bed of sautéed red chard with caper sauce. This episode's dessert is a spectacular oeufs a la neige, a floating island dessert recipe made with egg whites, caramel, and a peach sauce. You know Jacques means business with this dessert, as he lines his kitchen floor with towels and newspaper to demonstrate how to make caramel angel hair, a fabulous spun sugar technique that will leave your guests oohing and aahing.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Smoked BBQ Bourbon Pork Chop, Crispy Cheesey Chile Garlic Rice, Seared Artichoke Hearts & Green Bean
Made some American Fusion today recipes at the end, like and subscribe please!!
How to cook Veronica's Hot Spinach, Artichoke and Chile Dip all recipes
How to cook Veronica's Hot Spinach, Artichoke and Chile Dip all recipes
If you want videos like this in cheap rates White board and explainer videos Check this link
Veronica's Hot Spinach, Artichoke and Chile Dip. 403 made it | 291 reviews. WRIGHTWOOD GIRL 1. Recipe by: WRIGHTWOOD GIRL.
Veronica's Hot Spinach, Artichoke and Chile Dip. 0 made it | 1 reviews. Gina L. 0. Recipe by: Gina L. Canned green chiles and jalapeno peppers spice up.
This recipe for spinach and artichoke dip uses four different types of cheese for a ... Veronica's Hot Spinach, Artichoke and Chile Dip Recipe
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How to cook Veronica's Hot Spinach, Artichoke and Chile Dip all recipes
How to Make Guy's Artichoke Spinach Dip | Diners, Drive-ins and Dives with Guy Fieri | Food Network
Guy's Tailgating Artichoke Dip: Even carnivores will come back for seconds.
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Artichoke Spinach Dip with Roasted Red Bell Peppers
Recipe courtesy of Guy Fieri
Total: 31 min
Prep: 6 min
Cook: 25 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips
Directions
Preheat a gas or charcoal grill to 350 degrees F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
Cook's Note
The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
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How to Make Guy's Artichoke Spinach Dip | Diners, Drive-ins and Dives with Guy Fieri | Food Network
Cheese Dips | Basics with Babish
Enter offer code “Babish” at Squarespace.com for 10% off your first purchase, or visit:
It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers - and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn - let’s get down to Basics.
Recipe:
Ingredients & Shopping List
+ For the Pimento Cheese Ball:
4 ounces cream cheese
8 ounces sharp yellow cheddar
4 ounce jar of diced pimento peppers
Dash of Worcestershire sauce
Dash of hot sauce
6-8 slices bacon, cooked and chopped
Chives, finely chopped (for garnish)
Toast or crackers (for serving)
+ For the Beer Cheese Dip:
2 lbs sharp cheddar cheese, cut into 1/2 inch cubes
1 Tbsp corn starch
1 can Mexican beer (like Modelo)
1/4 cup chopped red pepper
Kosher salt
Freshly ground pepper
1/4 cup chopped red onion
1 jalapeno, sliced
Tortilla chips (for serving)
+ For the Queso Fundido:
8 ounces jack cheese, grated
8 ounces sharp cheddar cheese, grated
Tortilla chips (for serving)
+ For the Spinach and Artichoke Dip:
8 ounces cream cheese, softened
8 ounces low moisture mozzarella, grated
2 ounces romano cheese, grated
2 ounces parmesan, grated
1 Tbsp olive oil
2 cups frozen spinach
3 cloves garlic, grated
1/2 cup artichoke hearts
Kosher salt
Freshly ground pepper
Toast or crackers (for serving)
+ Special equipment:
Food processor
Oven safe skillets, pans, or serving vessels
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This Epic Spinach Dip Recipe Is Quick, Easy, and Delicious!
Spinach Dip is a classic! Today we are putting a new spin on it and elevating the flavors to blow your guests away at the next party! Let's #makeithappen
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Shopping List:
1 lb thick cut bacon
1 diced onion
1 tbsp garlic
8 oz diced artichokes
20-24 oz fresh spinach
chicken bouillon powder, AP, Garlic and herb Seasoning
red pepper flakes and smoked paprika
1/4 cup sour cream
1 lb cream cheese
5.2 oz boursin garlic and herb cheese
1.5 cups grated parmesan cheese
2 cups mozzarella
1/4 cup diced parsley
corn tortillas
oil for frying