Scallops with Miso Butter | Everyday Gourmet S8 E47
As seen on Everyday Gourmet.
Learn To Cook: How To Make Butternut Squash Gratin
BUTTERNUT SQUASH GRATIN RECIPE:
If you’re looking for the ultimate autumn comfort food, look no further than this butternut squash gratin!
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Ingredients:
2 small butternut squash, peeled and cut into 1 inch cubes
3 tbsp butter
1 medium onion, small diced
1 1/2 tbsp fresh thyme, chopped
¼ tsp ground nutmeg
1 cup chicken broth
2/3 cup cream
½ cup grated gruyere
¼ cup grated white cheddar
¼ cup breadcrumbs
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions
1. Preheat the oven to 400F.
2. Place squash on a baking sheet and bake until fork tender, about 10 minutes.
3. In a large sauce pan, heat 2 tablespoons of butter. Add in the onions and sweat until translucent. Add in thyme and cook an additional minute until fragrant. Add in the squash, nutmeg, a pinch of salt and pepper and cook for about 2 minutes, stirring frequently. Add in the broth and cook until it’s mostly absorbed. Then add the cream and cook until thickened, about 3 minutes. Remove from heat.
4. In a small saucepan heat the last tablespoon of butter, then add the parsley and breadcrumbs and toss until everything is mixed together. Set aside.
5. Transfer the squash mixture to a baking dish, top with the bread crumbs and then both of the cheeses. Bake for about 30 minutes or until browned. Let rest for a couple minutes before serving.
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Special Thanks:
Talent: Lauren Nolan of
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: Butternut Squash byTerry Devine-King / Steve Levine
Scallop Gratin - Fast & Easy Broiled Scallop Gratin
Learn how to make a Scallop Gratin recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Scallop Gratin video!
CREAMY SCALLOPED POTATOES - How to make SCALLOPED or AU GRATIN POTATOES Recipe
An American favorite dish...SCALLOPED POTATOES, also know as AU GRATIN POTATOES. This popular (bake in the oven) creamy cheesy dish made with thinly sliced potatoes, grated cheese, milk, onions (optional), butter, salt & pepper is the BEST. Serve with baked, grilled or fried chicken, fish or meat. Click on Show more before for this recipe & links to complimentary food videos...
CREAMY SCALLOPED POTATOES
Preheat oven to 350 degrees F.
Grease 1 quart baking dish, set aside
4 cups potatoes, clean under cool running water, peel, slice thinly & covered with fresh cool water
8 ounces Colby & Montaray Jack cheese, grated (set aside 1/2 cup for topping)
1 1/2 cups milk
2 Tablespoon onion, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1. In a medium skillet or sauce pan, over medium-high heat, melt butter. Whisk in flour & onions, cook 1 minute.
2 Slowly whisk in milk, continue to stir until mixture is bubbly. Remove from heat.
3. Add salt, pepper and grated cheese. Whisk until blended.
4. In prepare baking dish, arrange half the drained potato slices in the bottom. Cover potatoes with half the cheese sauce. Add another layer of the remaining drained potato slices and cover in remaining cheese sauce.
5. Top with reserved 1/2 cup of grated cheese.
6. Bake uncovered for 1 hour.
7. Cool 30-40 minutes before serving.
seafood gratin recipe - Coquilles St-Jacques
seafood gratin recipe - Coquilles St-Jaques/ this classic French cuisine dish is a brilliant seafood and cheese gratin starter. Juicy scallops, mussels, prawns and shrimps are finished with a rich seafood bisque sauce made from the shells and seafood juices. Topped with Swiss cheese and gratin to perfection. Your dinner parties will never be the same again.
Enjoy,
Igor
Seafood gratin – Coquilles St-Jacques
Ingredients
6 scallops in the shell
1kg fresh mussels
12 whole tiger prawns
handfull brown shrimp or clam meat
1 shallot
½ bulb garlic
50ml brandy
125ml water
1/2 tbsp flour
25gr of butter
50ml of cream
1/2 tsp harrissa paste or a pinch of cayenne pepper
1 tsp tomato puree
200gr of grated Swiss Gruyere
Method
- Steam the mussels in a dry pot for 4minutes until they are all open.
- Remove the mussel flesh and keep the cooking liquid
- Discard the shells
- Peel the tiger prawns
- Keep the heads and the shells
- Add some olive oil to a saucepan and fry the heads and the shells until they are fragrant and turn red.
- Add the brandy and burn off the alcohol.
- Add the chopped up shallot and garlic.
- Add the liquid from the mussels and add water until the shells are covered.
- Simmer the shells for 1 hour.
- Strain the liquid and reduce it by half.
- Clean the scallops and clean the top shell under fresh water. Don’t use soap
- Cut the scallops in 4
- Melt 25gr butter in a saucepan and add ½ tbsp flour
- Cook out the flour
- Add the seafood stock liquid and bring to a light boil and the sauce is thickened.
- Add the cream and the tomato concentrate
- Add 100gr of the grated Gruyere and stir until its melted
- Season with salt and cayenne pepper or harissa
- Fill the scallop shells with the raw scallop meat, chopped up tiger prawns and shrimps.
- Divide the sauce over the shells and sprinkle over the rest off the Gruyere cheese.
- Put the shells in a hot oven under the grill until hot, bubbly and coloured.
Seafood Casserole Recipe
How to cook Seafood Casserole recipe. Seafood is definitely at its ultimate best with this dish. The textures and flavors combine, blending into the creamy sauce and cheeses. Served in small amounts as an appetizer with thin slices of baguette or in a ramekin for a main dish, this seafood bonanza will delight all your guests! Seafood Casserole can be made ahead of time & baked right before serving, or frozen for another time. It's an excellent seafood dish!
Two Old Crabs Recipe Online:
Copyright Tuckaway Studios:
Credits:
Name of Audio Track: Latin Joy
Artist: Robert Critchley
Audio Track URL:
License Type: Commercial, Type: B
Catchy & Simple