Wine & Desserts Episode 1: Sauternes and Yuzu Tart | Sisters Sans Gluten
A friend of ours, Iker Berasaluuce is a fantastic wine expert and taster based in Vienna, Austria and we decided a collab that highlighted wine + desserts was in order!
For this first episode we developed a recipe for a gluten free yuzu (an incredible Japanese and Southeast Asian citrus - think lemon + mandarin orange) tart and Iker paired it with an absolutely gorgeous Sauternes - a sweet white wine from Bordeaux. The citrus, tropical notes, oak, vanilla in the wine really pulled out the sweetness of the pastry crust and tempered the tartness of the yuzu.
The wine: Petit Guiraud Sauternes 2016
Recipe here for the yuzu tart:
Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
Join my online French cooking classes ????????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
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GREAT CULINARY BOOKS TO HELP YOU COOKING
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):
Le repertoire de la cuisine (in english):
World atlas of wine:
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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).
How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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For more nutrition info, click here:
The Easiest Way To Ferment Any Fruit (Lacto-Fermentation)
You only need 2 ingredients to lacto-ferment fruits. You need salt, and you need a fruit. That's it. It also helps to have a vacuum machine to do the rest but you can also just do it in a jar. It's easy, insanely cheap, and delicious. It's Fermentation Friday kiddos let's dooo thissssss!!!!
My Vacuum Sealer:
Another Vacuum Sealer:
1/2 gallon jar used:
1 gallon of the same jar:
Noma Fermentation Book Mentioned in Video:
Ingredients you'll need:
2% sea salt
Lacto Peach and Olive Relish:
1 medium sized lacto fermented peach finely diced
10 castelvetrano olives rough chopped
2 tablespoons (28g) lacto white peach liquid
2 tablespoons (28g) extra virgin olive oil
salt to taste
Fruits I like to use:
tomatoes (I used cherry tomatoes cut in half here)
slightly unripe mango
Fruits that DON'T ferment well here:
any apple or pear (they get really soft. Not good unless you want applesauce in which case it might be nice)
4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
Foods You'll Definitely Avoid After You Know How They Are Made
No matter if you’re a rookie home cook or a total foodie, these are foods you’ll probably stop buying once you know how they’re made. There seems to be a new diet trend surfacing ever day. Maybe you’re going gluten-free or even paleo. From Walmart to Whole Foods, it seems as if every grocery store is making it easier to shop, no matter your diet. You might grab it from your local Trader Joe's, order it from Amazon, or even have it delivered through Doordash. Maybe grabbing a quick Snickers or box of Goldfish seems harmless, but is it? While it might be pretty in packaging, that convenience food could have a not-so-pretty story. For those of us trying to eat healthy, it’s best to know what’s happening in the making of some of these popular foods.
It might not come as a surprise to find those hot dogs sitting in the fridge were once just animal by-products, all blended into a “meat batter. Even gorier, those addicting gummy bears aren’t just bad for those avoiding sugar. If you’re a vegetarian, watch out. These candies are made from animal carcasses broken down into gelatin, giving them their signature gummy texture. Maybe you’re the more carnivorous type? Even so, you might still opt to avoid those deli meats. Looking past the gross preservatives, according to the FDA these have been infamous for spreading Listeria. Even Worcestershire sauce might not be as appetizing as it tastes. The Science Channel’s How It’s Made uncovered the lengthy fermenting process this stuff goes through, creating a product that tastes far better than it sounds.
#HowItsMade #HotDogs #HowFoodIsMade
Hot dogs | 0:15
Gummy bears | 1:14
Bottled water | 1:57
Deli meats | 3:08
Strangely-flavored jelly beans | 3:58
Orange juice | 4:52
Sauternes wine | 5:46
Ground beef | 6:40
Worcestershire sauce | 7:29
Aged cheese | 8:26
Processed cereals | 9:17
Recette de compotée de melon vanillé à l'orange
La compotée de pomme, c'est bon ! La compotée de poire ? Mmm ! Mais avez-vous essayé la compotée de melon ? A la fois savoureuse et originale, c'est un dessert délicieusement parfumé à l'orange et à la vanille.
Le déroulé de la recette :
Homemade Wine Jelly. Gelee au vin rouge.
Bernardin Recipe booklet
1 bouteille de vin Rouge 750 ml
1/2 t de jus de citron
1 boite de pectine de fruits Bernardin
4 1/2 t de sucre
Porter le tout a ebullition et mettre dans des bocaux sterilizer. Voila!
1 bottle of red wine 750 ml
1/2 c of lemon juice
1 box of fruit pectin Bernardin
4 1/2 c of sugar
Boil it all and place in sterilized containers. Enjoy!
Why I Put White Wine In Basically Everything
White wine is the perfect, convenient source of sweetness, acidity, moisture AND alcohol in the kitchen. Yes, alcohol itself has culinary benefits totally apart from its intoxicating effects.
Recipes mentioned in the video:
Chicken pot pie:
Foie Gras with Caramelised Apples | The F Word With Foxy Games
Gordon Ramsay's recipe for Foie Gras with Caremelised Apples on The F Word season 5. .
#TheFWord #GordonRamsay #Food #Cooking .
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Champagne Panna Cotta RECIPE | The Tummy Train
These Champagne Panna Cotta are made with a silky vanilla panna cotta bottom, topped with a sweet champagne gelee. The berries and bubbly on top are optional but add pizzaz!
For the Vanilla Panna Cotta:
½ cup + 2 Tablespoons (140 mL) half and half
½ cup + 6 Tablespoons (170 mL) heavy cream
1 teaspoon unflavored gelatin
5 ½ teaspoons (22 grams) granulated sugar
Pinch of salt
¾ teaspoon vanilla extract
For the champagne jelly:
1 cup (250 mL) champagne (I used Martini Asti)
1 teaspoon unflavored gelatin
2 teaspoons (8 grams) granulated sugar
Fresh berries, to top
Champagne, to top
Read the full recipe and procedure on my blog--
#champagne #pannacotta #dessert
This video is uploaded to TheTummyTrain.com's blog and social media channels only. Unauthorized use of this video, or edit and reupload is prohibited and will constitute theft.
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Le caviar de grenadine, la recette de cuisine moléculaire pour les nuls
Pas besoin d’alginate de sodium ou d’azote liquide, un peu d’huile et d’agar agar suffisent pour frimer en cuisine.
Plus d'infos ici: slate.fr/story/124836/video-recette-perles-grenadine-cuisine-moleculaire/
Confiture de Tomates Marocaine
Translation & Voice by Fanny Aizier.
To view written recipe, click this link:
It's the Holiday season and I am looking for a new recipe that has amazing flavors, bright colors, and versatile temperature, so I can serve it hot or cold. As I was browsing some cookbooks, I found a wonderful recipe in The Food of Morocco by Paul Wolfert, one of the leading figures of Moroccan cooking: Tomato Jam. In Morocco, we caramelize tomatoes with honey and orange blossom water and serve it as an appetizer (hot or cold) with bread. Perfect for the Holiday menu!
Whiskey Vault Ep 126: Colkegan American Single Malt Whiskey Review/Tasting with a Del Bac Cameo
Today we do a review and tasting of Colkegan American Single Malt Whiskey.
Paul Liebrandt & Jordan Kahn, The Role of a Chef, 2006
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In his presentation at the 2006 StarChefs International Chefs Congress, Chef Paul Liebrandt posed a few questions: Why do gastronomic restaurants exist? For the business venture? For the customer? In the year 2006, was cooking fundamentally an art or a craft? With the decade came the rise of hyper-creative restaurants such as El Bulli and Liebrandt’s own Gilt. Liebrandt used the term “couture cuisine” to describe this approach to food, as if Gilt offered collections down a runway for the diner to ooh and ah at. “I like to be challenged,” he said. “Food should be fun, exciting, delicious, but at the same time, I think it should challenge you. It shouldn’t be boring.” To illustrate, he showed off techniques that were based on the classics but with new takes: compressed watermelon, tableside-sliced foie gras with hibiscus-beet glaze, lime gel with a base of agar agar, Pacojet ice cream, spinach leaves crystallized with Litesse, and Pastry Chef Jordan Khan’s freeform sablé that could be molded into whimsical shapes.
It's Wine O'Clock - Chicken Wings | Chel Loves Wine x PureWow
It's Wine O'Clock - Chicken Wings
Chel Loves Wine x PureWow
see more here:
Cheers! xx Chel
Let's be friends!
Mousse of Duck Liver from Chef Max Schacher
Sparkling aspic gives a warm glow to this terrine of duck liver. You make the aspic in two batches, one of which goes into the mold first and — after the mousse is unmolded — forms the top, the other of which forms the bottom. The mousse is flavored with thyme, port, and cognac, with a little cayenne pepper to pick up the pace.
Aberfeldy & Craigellachie Taste Along with Una Green & Drew Record
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Always drink responsibly: 21+
Xmas cooks - Stephanie Alexander | ABC RN Breakfast | Food & Recipes | ABC Australia
Popular Australian chef Stephanie Alexander joins RN Breakfast to provide some culinary tips for your Christmas cooking.
A good trifle needs an interesting soaked-cake layer, enough fruit (but not soggy fruit) and an exceptional custard that is not too runny. I can take or leave jelly, although it is an easy matter to set some of the peach poaching liquid with gelatine if you follow the instructions in basics. For the cake layer, use either a plain sponge cake or store-bought sponge biscuits. These are sometimes labelled ‘Savoiardi’ and are shaped like fingers. They can be used whole or broken into pieces to fit the base of a bowl.
I like to use peach leaves in the custard because they give off a wonderful almond aroma when infused with hot liquid. However, they do not impart lasting flavour so I sometimes add a few drops of Amaretto di Saronno liqueur, which is made from the crushed kernels of apricots. If you include the peach kernel in this recipe there will be no need for liqueur as the kernel has plenty of flavour. The small amount of flour in this custard makes it more stable and the flour’s flavour is not detectable.
100 ml sweet white wine
¼ cup poaching liquid from poached peaches
12 ssponge finger biscuits or your choice of cake
8 peaches, poached and peeled
1 cup crushed and sieved raspberries, sweetened to taste
1 cup milk
1 cup cream
6 peach leaves, washed and dried, optional
1 peach kernel , optional
8 egg yolks
¼ cup castor sugar
1 tablespoon plain flour
1 teaspoon Amaretto di Saronno liqueur, optional
1 lemon, or lime
¼ cup late-picked white wine, or Sauternes
1 tablespoon brandy
1 tablespoon castor sugar
1½ cups cream
To make the syllabub, remove zest with a vegetable peeler, then juice lemon or lime. Put all ingredients except cream into a basin and refrigerate overnight. Next day, remove zest. (If you prefer the texture, the zest can be finely grated instead of removed in one length, and left in the sweet.) Put liquid and cream into the bowl of an electric mixer and whip until quite firm.
To make the custard, bring milk, cream and peach leaves and kernel (if using) to simmering point in a heavy-based saucepan. Remove from heat and allow to infuse for 15 minutes. Strain into a bowl. Whisk egg yolks briefly with sugar and flour, then whisk in warm milk mixture. Strain mixture back into rinsed-out pan and cook over a moderate heat, stirring constantly with a wooden spoon, until mixture thickens and coats the back of the spoon. Cool for a few minutes, then stir in liqueur, if using.
Assembling the trifle
Mix wine and poaching liquid and sprinkle over biscuits or cake. Set aside for 5 minutes. Line the bottom of a large glass bowl (1–2 litres capacity) with 6 of the soaked biscuits or cake. Slice 4 of the peaches over biscuit layer, then pour over half the crushed raspberries. Repeat with remaining soaked biscuits/cake, peaches and raspberry sauce. Pour custard over the top. Cover bowl with plastic film and refrigerate for several hours or overnight.
Serve trifle as it is, or spoon on lemon or lime syllabub just before serving.
To make individual trifles, divide soaked biscuits (broken to fit serving glasses), peaches, raspberry sauce and custard between 8–10 pretty serving glasses.
Billes de jus de fruits ????????????recette facile
Billes, caviar ou perles de jus de fruits. Une recette simple et facile à réaliser.
Il faut :
Du jus de fruit ou sirop 250 ml????
1 verre d'huile fraîche
5 g d'Agar-agar
1 pipette ou 1 seringue
Porter a ébullition le mélange de jus de fruits et d'Agar-agar. Puis laisser tiédir mais faites attention à ce que le mélange ne fige pas. Prélever du jus de fruits avec votre pipette (pipette de doliprane pour ma part) appuyer doucement pour laisser sortir les billes dans l'huile. À l'aide d'une passoire ou autre sortir les billes et les rincer délicatement à l'eau tiède pour retirer l'enveloppe d'huile. C'est très sympa à réaliser ????une recette facile pour faire ses premiers pas vers la cuisine moléculaire ????
Musique ????réalisée par Miza - Remember 2.0
How to Make White Wine & Mustard Sauce Coq Au Vin
Join Keith in Burgundy as he prepares a white wine and mustard sauce coq au vin.
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Lebanon Wines and How They Taste. - Episode #115
Today Gary makes 2 huge announcements to the WLTV Vayniacs and tries four wines from Lebanon and sees where these wines are these days.
The Chef, You and I Show with Kathryn Raaker along with Rev Andrew Umberg - Seafood Special
The Chef, You and I Show with Kathryn Raaker along with Rev Andrew Umberg - Seafood Special. They prepare what Father Umberg called his Lebanese Green Bean dish, along with his Seafood Delight with Creamy White Sauce.
Sweet Bordeaux - Recette Vigneron - Gelée de Sweet Bordeaux au piment d'Espelette
Découvrez les accords mets-vin vus par nos vignerons : Gelée de Sweet Bordeaux au piment d'Espelette par Olivier Fargues. Jouez sur les équilibres aromatiques avec cette gelée de Sweet Bordeaux au piment d'Espelette qui révèlera toute la saveur de vos fromages de caractère.
Ingrédients : Un zeste d'orange, une orange coupée en julienne, 75 g de sucre, un bâton de cannelle, sel / poivre, piment d'Espelette, une bouteille de Sweet bordeaux (à choisir parmi les 11 AOC).
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Comment utiliser l'agar agar pour faire de la gelée ?
Pour utiliser l'agar agar, gélifiant 100% naturel, suivez les conseils de notre chef.
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Scott of the Antarctic Starter by Heston Blumenthal
Heston Blumenthal takes inspiration from Scott of the Antarctic for his Edwardian Titanic feast. He makes a savoury Arctic roll and edible snow. From season 2 of Heston's Feasts.
Heston's mission is to surprise jaded 21st century palates by scientifically reconstructing an inventive back-to-the-future banquet consisting of forgotten flavours, textures and taste sensations. Through each programme, he will create a spectacular mouthwatering historical feast complete with all the sumptuous, orgiastic, excessive mayhem our ancestors took for granted.
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heston blumental cooking cook chef recipe recipes tips how to food and drink feasts feast historical
Ham Hock Terrine
I decided to try making a terrine I saw Raymond Blanc make on the telly.
Ham hocks are actually very tasty!
Family Sunday Supper - Provençal Style (Ludo Lefebvre)
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Rancourt Winery 2011 Cabernet Sauvignon Ice Wine: What I Say About Food
Web chef, Kimberly Turner, from shares with you what she has to Say About...Rancourt Winery 2011 Cabernet Sauvignon Ice Wine!
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Coup De Fruit.mpg