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MENU 31 DE AGOSTO DEL 2019

Cheese dumpling soup recipe

Сookbook

Ingredients:

- Mozzarella 100 gr.;


- 100 gr. Adygei cheese;
- 140 g butter;
- Garlic;
- 2 eggs;
- Flour 160-200 g .;
- Potatoes;
- onion;
- carrot;
- Vegetable oil for frying;
- chicken meat;
- Salt, spices, herbs.

REVISAR ESTO:
https://www.youtube.com/watch?v=FehsPDJ80AI

Fried Cheese Dumplings - COOK WITH


ME.AT

COOK WITH MEAT

Recipe in the description and at www.cookwithme.at


Facebook: www.facebook.com/cookwithmeat

Ingredients:
Fried Cheese Dumplings – Tyrolean Kaspressknödel:

250g Dry bread cubes


250g grated cheese (I used 3 different of my favourite cheeses)
1 Onion
1 Bunch of parsley
¼ l Milk
2 Eggs
3 tbs. Flour
Nutmeg
Clarified butter or oil for frying

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How to make your own mouth-watering


Speckknödel
2.087 visualizaciones
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Innsbruck Tourism Official Channel


Publicado el 28 oct. 2013
SUSCRITO 1,4 MIL

👍 SUBSCRIBE : http://bit.ly/2o6Aux7 👉 http://innsbruck.info So kocht man köstliche Tiroler Speckknödel Alexandra weiß wie man die
besten Tiroler Speckknödel zaubert. Speckknödel sind einfach zuzubereiten, aber im Geschmack unschlagbar. Mit der Anleitung im
Video und den folgenden Zutaten können Sie diese Tiroler Spezialität ganz einfach nachkochen. Man nehme: Knödelbrot, Milch,
Wasser Salz, Pfeffer, Eier Petersilie Tiroler Speck Mahlzeit! Mehr Infos: ✖ Über Innsbruck Willkommen in Innsbruck! Entdecke die
Sehenswürdigkeiten und Attraktion der Alpenhauptsadt und genieße das alpin-urbane Flair an einem Ort, wo Stadtleben auf Alpenidylle
trifft und die Stadt mit der Natur verschmilzt. Stadterlebnisse und Bergbegegnungen. Gipfelgefühle und Gänsehautmomente.
Kulturschätze und Naturwunder. Innsbruck fasziniert als die Hauptstadt der Alpen mit einzigartigem Erlebnisreichtum zwischen 574 und
2.350 Metern Seehöhe. Alpin-urban, sportiv, dynamisch, weltoffen und zugleich markant, stark und traditionsverbunden ist Innsbruck
eine Stadt mit außergewöhnlicher Anziehungskraft. ✖ ONLINE SHOP : https://www.innsbruck-shop.com/ ✖ INNSBRUCK CARD :
http://bit.ly/2okJf3N Klein, fein und der Schlüssel zu erstklassigen Erlebnissen: Mit der Innsbruck Card und ihren vielen kostenlosen
Leistungen und attraktiven Vergünstigungen wird das alpin-urbane Entdecken in Innsbruck und seinen Feriendörfern faszinierend. Mit
nur einem Ticket genießt du Stadtflair, Landluft und Gipfelgefühl. BLOG : http://blog.innsbruck.info/ INSTAGRAM :
https://instagram.com/innsbrucktourism TWITTER : https://twitter.com/InnsbruckTVB FACEBOOK : https://facebook.com/Innsbruck
GOOGLE+ : https://plus.google.com/1073261736304... PINTEREST : https://pinterest.com/innsbrucktvb

How to make your own mouth-watering Speckknödel


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Innsbruck Tourism Official Channel


Publicado el 28 oct. 2013

👍 SUBSCRIBE : http://bit.ly/2o6Aux7
👉 http://innsbruck.info

So kocht man köstliche Tiroler Speckknödel

Alexandra weiß wie man die besten Tiroler Speckknödel zaubert. Speckknödel sind einfach zuzubereiten, aber im Geschmack
unschlagbar. Mit der Anleitung im Video und den folgenden Zutaten können Sie diese Tiroler Spezialität ganz einfach nachkochen. Man
nehme:

Knödelbrot,
Milch, Wasser
Salz, Pfeffer,
Eier
Petersilie
Tiroler Speck

Mahlzeit!

Mehr Infos:

✖ Über Innsbruck
Willkommen in Innsbruck! Entdecke die Sehenswürdigkeiten und Attraktion der Alpenhauptsadt und genieße das alpin-urbane Flair an
einem Ort, wo Stadtleben auf Alpenidylle trifft und die Stadt mit der Natur verschmilzt. Stadterlebnisse und Bergbegegnungen.
Gipfelgefühle und Gänsehautmomente. Kulturschätze und Naturwunder. Innsbruck fasziniert als die Hauptstadt der Alpen mit
einzigartigem Erlebnisreichtum zwischen 574 und 2.350 Metern Seehöhe. Alpin-urban, sportiv, dynamisch, weltoffen und zugleich
markant, stark und traditionsverbunden ist Innsbruck eine Stadt mit außergewöhnlicher Anziehungskraft.

✖ ONLINE SHOP : https://www.innsbruck-shop.com/

✖ INNSBRUCK CARD : http://bit.ly/2okJf3N


Klein, fein und der Schlüssel zu erstklassigen Erlebnissen: Mit der Innsbruck Card und ihren vielen kostenlosen Leistungen und
attraktiven Vergünstigungen wird das alpin-urbane Entdecken in Innsbruck und seinen Feriendörfern faszinierend. Mit nur einem Ticket
genießt du Stadtflair, Landluft und Gipfelgefühl.

BLOG : http://blog.innsbruck.info/
INSTAGRAM : https://instagram.com/innsbrucktourism
TWITTER : https://twitter.com/InnsbruckTVB
FACEBOOK : https://facebook.com/Innsbruck
GOOGLE+ : https://plus.google.com/1073261736304...
PINTEREST : https://pinterest.com/innsbrucktvb

REVISAR:
https://www.youtube.com/watch?v=pnR5-
_5eS50
https://www.youtube.com/watch?v=dGBxFHJcx
fw

Potato Pancakes Recipe Matzo Meal Latke, How to


Latkes Austrian Chef
1.253 visualizaciones

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capitolcitydean
Publicado el 17 may. 2011
How to make delicious Potato Latke or Pancake recipe
tutorial by Victoria's most famous culinary instructor,
Vanessa Von Schellwitz, of the Gingerbread Cottage
Bed and Breakfast, Victoria BC Canada http://victoria-
bed-and-breakfast.com This is a great way to use up
potatoes and is also labor friendly because potatoes do
not need to be peeled! Chucky our Moluccan Cockatoo
providing an unwelcome serenade.

Vanessa von Schellwitz is the owner operator of the


Gingerbread Cottage Bed and Breakfast, an idyllic 1905
heritage B&B in beautiful downtown Victoria BC, a half
block off the Salish Sea. Website is http://victoria-bed-
and-breakfast.com

As a child, Vanessa was a real life “Heidi” living in the


Eschen Villa on the clean, cold alpine Attersee Lake, in
Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her
Godmother’s famous Paulick Villa – the Summer
Playground to Vienna’s Elite Art Noveau Community
including Gustav Klimt, Egon Schiele, Richard Teschner
and Friedrich Paulick at the turn of the 19th century.

In fact, the aunt of Vanessas’s Godmother, Gertrude


Floege, was the famous fashion designer Emelia Floege
– life companion of the famous artist Gustav Klimt who
frequently painted at the Paulick Villa..

Also the last Countess Maria dei Medici, who lived


adjacent to the Eschen Villa hand wrote a poem for
Vanessa as a child… Not many People can say that!

Vanessa got her teaching Degree in Salzburg but her


real love and talents were for cooking.. after moving to
Vancouver Island, she honed her "chef skills" under the
eye of her brother in law Dieter von Schellwitz who had
been the first executive chef at the famous Ilikai Resort
in Waikiki, and had chef career in New York and San
Francisco.

Coming to Vancouver Island via Culture City itself –


Salzburg Austria – A true Austrian,Vanessa has pure
Mozart flowing through her veins and a delicious piping
hot Austrian ApfelStrudel in the Oven for her many
guests! Vanessa and her "70’s husband" owned and
operated the Austrian Chalet, an 80 room hotel with 3
Restaurants in Campbell River BC

Vanessa spent many years as Victoria BC’s busiest and


most Versatile Culinary Instructor from her Veni. Vidi,
Coxi Cooking School, and operating her busy “Vienna
Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food
Column, had her own TV cooking show and did food
styling for other local authors.

Vanessa makes all her guests feel like Austrian Royalty


in her c. 1905 Victorian “Arts and Crafts Heritage Home”
with Cozy Themed rooms and Elegant 3 Course
Breakfasts in her “Bavarian Gasthaus” Style Breakfast
Room
Please Feel Free to Contact us for booking information.
Call Tollfree 1-877-767-2121 iMessage or Text 250-812-
5457 Email: gingerbreadcottagebb@gmail.com

Salzburg Bierfleisch, Austria | 50 Kitchens,


One City
1.120 visualizaciones
262COMPARTIRGUARDAR

DW News
Publicado el 2 dic. 2017
SUSCRITO 679 MIL

Austrian cuisine is far more than just Wiener schnitzel and pastries. And Johanna Nussbaumer proves it in her Nussbaumerin
Restaurant in Berlin. She trained as a chef in Austria‘s famous Fuschl Castle. For more on this topic, go to: http://p.dw.com/p/2cR5J

REVISAR ESTO: https://www.youtube.com/watch?v=G_QJ2Cidrw4

Tyrolean Tris: a dumpling dish from Italy |


DW English
841 visualizaciones
220COMPARTIRGUARDAR
DW News
Publicado el 4 may. 2017
SUSCRITO 679 MIL

Tyrolean Tris: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out
as a leftover dish - and now it's become a classic of South Tyrolean cuisine. Find more recipes here: http://www.dw.com/en/top-
stories/euro...

REVISAR ESTO:

https://www.youtube.com/watch?v=Zi0xRy_FBUU

Traditional Austrian Food: Kaiserschmarrn


Recipe Original 👨🍳
946 visualizaciones
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Tirol
Publicado el 8 mar. 2019
SUSCRITO 32 MIL

Traditional Austrian Food: Kaiserschmarrn Recipe Original 👨🍳 https://www.tirol.at/ The Kaiserschmarrn is made out of scrambled
Austrian pancakes and usually served with raisins or in some regions even with stewed plum or apple sauce. This traditional Tyrolean
food is one of the best Austrian desserts and with this easy Kaiserschmarrn recipe you will learn how to cook the awesome and very
tasty food from the alpine cuisine on your own. Try the recipe for Kaiserschmarrn and tell us how you liked it! ❌ Subscribe here for
FREE: https://www.youtube.com/user/tirol?su... ❌ You can follow us here on Instagram: https://www.instagram.com/visittirol ❌ You
can follow us here on Facebook: https://www.facebook.com/tirol ❌ You can follow us here on Twitter: https://twitter.com/tirol You can
find everything for your holidays in Tyrol on this website: https://www.tirol.at/ #KaiserschmarrnRecipe #KaiserschmarrnRecipeOriginal
#AustrianFood #AustrianPancakes #Kaiserschmarrn #TyroleanFood #Tyrol #Austria Traditional Austrian Food: Kaiserschmarrn Recipe
Original 👨🍳

REVISAR ESTO:
https://www.youtube.com/watch?v=6Xh2bvYGgaY

Austrian Kaiserschmarrn: original recipe


34.394 visualizaciones
22314COMPARTIRGUARDAR

Tirol
Publicado el 12 mar. 2015
SUSCRITO 32 MIL

Pancakes are loved the world over, but in Tyrol, they have their own recipe - a recipe that will leave you salivating for more. To discover
Kaiserschmarrn, we sent Christine to Alpbach to find Maria and ask her about the original recipe for this versatile treat:
http://www.blogtirol.at/en/2015/03/ty...
Pancakes are loved the world over, but in Tyrol,
they have their own recipe - a recipe that will
leave you salivating for more. To discover
Kaiserschmarrn, we sent Christine to Alpbach to
find Maria and ask her about the original recipe
for this versatile treat:
http://www.blogtirol.at/en/2015/03/ty...
REVISAR ESTO:
https://www.youtube.com/watch?v=aWfGMtJCOP4

SALTIMBOCCA ALLA ROMANA: FACILI


E VELOCI!
110.706 visualizaciones
4,2 MIL72COMPARTIRGUARDAR

GialloZafferano
Publicado el 27 dic. 2018
SUSCRIBIRSE 716 MIL

SALTIMBOCCA ALLA ROMANA: FACILI E VELOCI!


I saltimbocca alla romana sono un secondo piatto di carne facile e
veloce, uno dei cavalli di battaglia della cucina romana, insieme
all’intramontabile carbonara.

Nel corso degli anni la ricetta ha subito delle personalizzazioni come


per esempio una breve infarinata prima della cottura, c’è chi arrotola
i saltimbocca prima della cottura e anche chi sostituisce il burro con
l’olio.
Noi abbiamo scelto di preparare i saltimbocca alla romana
mantenendoci il più possibile vicini alla ricetta originale: tenere
fettine di carne di vitello arricchite con una fetta di prosciutto crudo
e una foglia di salvia e rosolate in padella per un risultato ghiotto e
saporito. Un piatto succulento che… non può che saltare
direttamente in bocca!

★ 𝗩𝗨𝗢𝗜 𝗔𝗟𝗧𝗥𝗘 𝗩𝗜𝗗𝗘𝗢𝗥𝗜𝗖𝗘𝗧𝗧𝗘? 𝗜𝗦𝗖𝗥𝗜𝗩𝗜𝗧𝗜 𝗔𝗟 𝗖𝗔𝗡𝗔𝗟𝗘 ►


http://bit.ly/GialloZafferanosub ►

𝘾𝙇𝙄𝘾𝘾𝘼 𝙎𝙐𝙇𝙇𝘼 𝘾𝘼𝙈𝙋𝘼𝙉𝙀𝙇𝙇𝘼 𝙋𝙀𝙍 𝙀𝙎𝙎𝙀𝙍𝙀 𝘼𝙑𝙑𝙄𝙎𝘼𝙏𝙊 𝙏𝙐𝙏𝙏𝙀


𝙇𝙀 𝙑𝙊𝙇𝙏𝙀 𝘾𝙃𝙀 𝙋𝙐𝘽𝘽𝙇𝙄𝘾𝙃𝙄𝘼𝙈𝙊 𝙐𝙉𝘼 𝙉𝙐𝙊𝙑𝘼 𝙍𝙄𝘾𝙀𝙏𝙏𝘼!

★ INGREDIENTI, DOSI E PROCEDIMENTO:


https://ricette.giallozafferano.it/Sa...

★ INGREDIENTI (dosi per 4 persone)

Fettine di vitello (4 fette di noce di vitello) 300 g


Prosciutto crudo (4 fette sottili) 40 g
Salvia 4 foglie
Burro 50 g
Vino bianco 100 g
Pepe nero q.b.
Farina 00 50 g
Olio extravergine d'oliva 20 g
Acqua 20 g

Saltimbocca alla Romana Rezept


18.306 visualizaciones
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HappyAndFitGesundheit
Publicado el 6 mar. 2017
SUSCRIBIRSE 20 MIL

Ein Saltimbocca alla Romana Rezept das sehr lecker ist, zeigen wir Euch in diesem Kochvideo. Mit der richtigen Technik und den
besten Zutaten könnt Ihr das Saltimbocca a la Romana Gericht super nachkochen und mit ein paar simplen Beilagen ist es ein tolles
Abendessen für Eure Liebsten! Viel Spaß beim Kochen mit dem Saltimbocca alla Romana Rezept! Folgende Zutaten braucht Ihr: 2
Kalbsschnitzel 4 Scheiben Parmaschinken 4 Salbeiblätter 4 EL Mehl 5 EL Butter 100 ml Weißwein Zahnstocher Salz Pfeffer
Saltimbocca alla Romana Rezept: https://youtu.be/UJzscTc_gDk Hier KOSTENLOS abonnieren und kein Video verpassen:

Saltimbocca mit Kartoffeln und Brokkoli -


Zubereitung und Zutaten
12.559 visualizaciones
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letitcook - Kochkanal
Publicado el 1 mar. 2013
SUSCRITO 18 MIL

Saltimbocca alla Romana mit Kartoffeln und Brokkoli - einfach meditaranisch herrlich! Zutaten für 2 Personen: 320 g Kalbfleisch
(Schnitzel) 50 g Parmaschinken 1 Zweig Salbei 240 g Brokkoli 400 g Kartoffel (vorwiegend festkochend) 2 Zweig Rosmarin 1 Stk
Knoblauchzehe 125 ml Weißwein 40 g Butter (kalt) Olivenöl (zum Anbraten) Salz (zum Abschmecken) Pfeffer (zum Abschmecken)
Zubereitungsschritte: Brokkoli in gleichmäßige Röschen schneiden Kalbsfleisch zwischen zwei Folien sanft plattieren Kalbsfleisch mit
Schinken und einem Salbeiblatt umwickeln Kartoffeln und Brokkoli in Salzwasser gar kochen - Brokkoli in Eiswasser abschrecken
Kartoffeln abschütten und halbieren zwei Pfannen mit Olivenöl erhitzen - Kartoffeln mit Rosmarin auf der Schnittfläche anbraten
Brokkoli mit Wasser, Olivenöl, Salz und Pfeffer erhitzen - Kartoffeln würzen Saltimbocca von beiden Seiten je 2 Min. anbraten und
würzen Fleisch auf einen Teller geben und Pfanne mit Weissein ablöschen - angeschlagenen Knoblauch zugeben und mit kalter Butter
binden Fleisch in die Sauce einlegen und Fleischsaft zufügen Saltimbocca mit Brokkoli, Kartoffeln und Sauce anrichten und sofort
servieren HMMMMMMMM!!!!!! - mehr auf letitcook.com

Parsnip Recipe --Creamy Mashed


Parsnips

Chef Buck
Parsnips are delicious and can be cooked into a great mash, just like
potatoes. You can make this parsnip recipe as smooth or chunky as you
like; I like it a little chunky--and I throw in a potato, too, with the skin on!
The skin adds a great texture. Mashed parsnips make a nice change from
the same old potato dish. A printable copy of this Mashed Parsnips
Recipe can be found at
http://www.myfoodchannel.com/parsnip-...
Give this parsnip recipe a try and let me know what you think, and for more
recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=...
and to print all recipes visit my website at http://www.myfoodchannel.com/

Connect with this media to catch all of my videos...thanks


MY OTHER YOUTUBE CHANNEL:
http://www.youtube.com/user/buckredbuck
FACEBOOK
http://www.facebook.com/buckredbuck
GOOGLE+
http://plus.google.com/u/0/1091932619...
TWITTER
https://twitter.com/buckredbuck
PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS: http://www.youtube.com/user/FromUnder...

Mashed Parsnips Recipe Ingredients:

2 lbs. PARSNIPS
1 lb. POTATOES
3-4 Tbsp BUTTER
3-4 Tbsp OLIVE OIL
HALF N HALF, CREAM, or MILK as desired
SALT and PEPPER to taste
½ cup PARSLEY (chopped)
and enough water or broth to
cover the simmering parsnips

Mashed Parsnips Recipe Directions:

Wash the parsnips and potato.


I don't peel either!--the skin adds great texture and nutrition (but you can
follow your own heart).
In a mid-size pot, heat butter and oil.
Chop the parsnips and potatoes into chunks roughly ½ inch in size--they
don't have to be perfect, close
is close enough.
Add chopped parsnips and potato to the pot, mix with butter and oil and
let cook 2-3 minutes, stirring as needed.
Add water to the pot, just enough to cover the parsnips. Sometimes I use
broth instead of water--give it a go sometimes,
but it's delicious either way. Add salt and pepper to taste. Bring the pot
to a simmer, cover, and let simmer about 5 minutes.
Uncover and continue simmering until the liquid is reduced and parsnips
are soft and break apart.
Add a little milk, cream, or half n half. This will make the dish super
creamy; add to taste, but don't add so much that the dish becomes soupy.
Stir over heat a minute or two until the dish reaches desired consistency;
you can use a hand blender to puree the mix or leave it chunky
like a home-style mashed potato dish...it's great both ways.

Give this Mashed Parsnips recipe a go and let me know what you think,
and bon appétit!

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How to make Rouille, a roasted red
pepper and chilli mayonnaise to
accompany Bouillabaisse
159 visualizaciones
60COMPARTIRGUARDAR

Uncle Matt's Cookery Lessons


Publicado el 12 abr. 2019
SUSCRIBIRSE 405

Rouille / charred red pepper / garlic / saffron / paprika / chili / perfect with Bouillabaisse https://www.youtube.com/watch?v=z8cyg...

REVISAR ESTO: https://www.youtube.com/watch?v=YJ_IN8M4rko

LA AUTENTICA
Bouillabaisse
73.098 visualizaciones
66531COMPARTIRGUARDAR

How2Heroes
Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly
became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Chef Franco Carubia
makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended
into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over
rich rouille (aioli-like sauce).

Serves 6-8

INGREDIENTS

Fish Fumet

1 carrot, diced
1 celery rib, diced
½ onion, diced
½ lemon, sliced
1-2 small fish bones (any type)
4 peppercorns
sprig of rosemary
sprig of thyme
sprig of parsley
bay leaf
1½ quarts water

For Base

2 tbsp olive oil


4 garlic cloves, minced
1 small carrot, chopped
1 celery stalk, chopped
½ onion, chopped
½ fennel bulb, chopped
2 medium tomatoes, chopped
1 cup white wine
1 tbsp saffron threads
8 cups fish fumet (or fish stock)

For Bouquet Garni

2 bay leaves
4 peppercorns
sprig of thyme
sprig of parsley
sprig of rosemary

Rouille
¹⁄₈ tsp saffron threads
¼ tsp hot water
1 cup mayonnaise
¼ cup extra virgin olive oil
½ tsp lemon juice
2 tsp minced garlic
½ tsp cayenne pepper
To Finish (Per Portion)

1 tbsp olive oil


4-6 oz white fish
4 tbsp butter, divided
4-6 shrimp, peeled & deveined
6-8 mussels
2 tbsp finely-diced carrot
2 tbsp finely-diced celery
splash of Pernod (anise-flavored) liqueur
microgreens to garnish (optional)
grilled or toasted bread

HOW-TO

Make Fish Fumet

Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a
piece of cheesecloth to make the "bouquet garni"
Add all ingredients (including the bouquet garni) in a medium pot. Bring to
a simmer over medium-high heat, then reduce heat and allow to lightly
simmer 35-40 minutes
Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a
covered container for 3-4 days

Make Base

Heat olive oil over medium-high heat in a medium pot


Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until
softened. Season with salt and pepper
Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This
will take 5-7 minutes
Tie bouquet garni ingredients together in a piece of cheesecloth. Add to
the pot with the saffron threads and fumet (or fish stock). Bring to a simmer
and cook for 20 minutes
Make Rouille

Meanwhile, combine saffron and hot water in a small cup and let stand for
1 minute
Add all ingredients except oil in a blender. Begin to blend, and drizzle oil
in slowly. Transfer into a bowl, and set aside to refrigerate until use

Finish Base

Remove the base from heat. Remove and discard the bouquet garni
With an immersion blender (or, with a regular blender, but allow the base
to cool to room temperature first), puree until smooth
Cook Seafood & Finish (per portion)

Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive
oil on medium-high. Add white fish, skin-side-down, and allow to sear
about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp
butter to the pan, and flip. Allow the butter to melt, and baste the top of
the fish with the butter as it cooks 1 more minute
Meanwhile, heat a few ladles full of base in a small pot. Add mussels,
shrimp, celery and carrots. Cover and let simmer about 2 minutes.
Remove from heat, add 1 tbsp of butter and a splash of Pernod
Transfer base and seafood into a large bowl (or, serve in the same small
pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish,
and spoon another tbsp of rouille on top of the fish. Garnish with
microgreens (optional), and serve with grilled or toasted crusty bread on
the side
Categoría
Consejos y estilo
VER ESTO: https://www.youtube.com/watch?v=bBsaox6qDHM
https://www.youtube.com/watch?v=PpCdzoevN_A
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Creamy Mushroom Pasta Recipe


116.393 visualizaciones
1,8 MIL47COMPARTIRGUARDAR

The Cooking Foodie


Publicado el 31 dic. 2018
UNIRSE
SUSCRITO 397 MIL
Creamy Mushroom Pasta Recipe

The Cooking Foodie


Publicado el 31 dic. 2018

Follow this recipe to learn how to make Creamy and rich mushroom
pasta. Perfect comfort pasta dish dish that you easily can make.

Printable Version: https://www.thecookingfoodie.com/reci...

More Pasta Recipes:


Shrimp Fettuccine Alfredo: http://bit.ly/ShrimpFettuccine
Spinach & Ricotta Stuffed Pasta Shells: http://bit.ly/SpinachPastaShells
Spaghetti Aglio e Olio: http://bit.ly/AglioEOlio
Spaghetti with Meat Sauce: http://bit.ly/SpaghettiWithMeat
Spaghetti With Tuna & Tomato Sauce: http://bit.ly/TunaSpaghetti

FOLLOW ME:
Instagram: https://www.instagram.com/thecookingf...
Facebook: https://www.facebook.com/thecookingfo...
Website: https://www.thecookingfoodie.com/

My favorite kitchen equipment:


https://www.amazon.com/shop/thecookin...

RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley

Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and
cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium
heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1
minute more. Add sliced Chestnut mushrooms and shimeji mushrooms,
season with salt, pepper and thyme, cook until golden brown and
softened, about 6-7 minutes. Add white wine and cook until reduced by
half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg
and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more
cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with
cream/stock.
• You can use heavy cream or half & half.

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