Get the low-down on how to braise this simple but tasty concoction of vegetables and Veal shank. For full recipe visit: www.legourmet.tv
2008-12-21T13:50:30.000Z
The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site: www.chef-mary.com We are waiting for your comments and suggestions maryjose.recipe@gmail.com
2009-09-27T15:32:07.000Z
How-to make Beef Wellington. This is a simple recipe you can cook for dinner any night of the week. Ingredients extra virgin olive oil 1/2 pound of mushrooms, finely chopped 3 tbsp of dry red wine 3 tbsp of green onion, finely chopped 1/4 tsp of thyme salt and pepper, to taste 4 small beef tenderloin steaks, cut 1 inch thick (3-4 oz each) butter, melted 6 phyllo dough sheets, defrosted Instructions 1. Preheat the oven to 425 F. 2. In a large nonstick skillet, heat extra virgin olive oil and cook the mushrooms until tender. 3. Add the red wine and cook for another 2-3 minutes or until the liquid is absorbed. 4. Add the green onion to the mushrooms. 5. Add the thyme, salt and pepper. 6. Remove the mushrooms from the skillet and let them cool thoroughly. 7. Now heat up the same skillet over medium-high heat until hot. 8. Season the filet mignon heavily with salt and pepper. Make sure to hit both sides. 9. Place the filets in a hot skillet and sear for 3 minutes, turning once. You will not be cooking the filets all the way through at this point-just searing the outside. 10. Now on a flat surface, lay out the phyllo dough, butter each sheet thoroughly with melted butter and then stack them on top of each other. You will need 6 sheets of dough, cut into quarters, for each Wellington. 11. Place about 2 tablespoons of the mushroom mixture in the center of each portion; spread mixture to diameter of each steak. 12. Place steaks on mushroom mixture and then top the filet with more ...
2007-12-11T16:28:34.000Z
I get drunk on my own cooking showing while teaching you how to make some delicious food.
2009-12-05T01:26:31.000Z
How-to make French Onion Soup. This is a simple recipe for a savory soup you can cook any day or night of the week. Ingredients 4 large yellow or Vidalia onions, thinly sliced 6 tbsp of extra virgin olive oil 1 tbsp of sugar 2 quarts of beef broth 1/2 cup brandy (optional) 1 french baguette, sliced and toasted swiss cheese, either emmenthal or gruyere Instructions 1. Slice 4 large onions, using a tight, thin slice. 2. In a large dutch oven, add extra virgin olive oil to coat the pan and then add the onions. Cook them over medium heat for 12 minutes, until they're tender and golden. 3. Add brandy if you like and let the alcohol burn off. 4. Next add sugar and beef broth, cover and bring to a boil. 5. Reduce the heat and simmer for 12 minutes. 6. Ladle the soup into a bowl. 7. Place a slice of baguette on top. 8. Cover with shredded gruyere and place slices of emmenthal over. 9. Place the bowls on a baking pan and broil until the cheese is melted.
2007-12-11T15:28:36.000Z
www.davecancook.com Cooking with Dave. Beef Stew is wonderful!
2007-04-23T17:06:40.000Z
This bernaise sauce is made in a KitchenAid blender instead of a double boiler. Ingredients 3 eggs, yolks only 2 tbsp of lemon juice 1/2 cup of butter 1/4 tsp of salt a pinch of cayenne pepper 1 tsp of shallots, chopped 1 small sprig tarragon, chopped 2 peppercorns 1/4 cup of vinegar Instructions 1. In a small saucepan, heat butter to a bubble, but don't brown. 2. Combine egg yolks, lemon juice, salt and cayenne pepper in a blender. 3. While blending at high speed, gradually add the hot butter. 4. Blend for about 15 seconds or until the sauce has thickened and is smooth. 5. In a skillet, simmer shallots, tarragon, peppercorns, salt and vinegar. 6. Cook until the liquid has been reduced by two thirds. 7. Add this mixture to the blender, cover, and blend on high for about 4 seconds.
2007-11-30T18:35:59.000Z
How to cook a good Osso Bucco style stew, the traditional Italian way. You can use veal or beef shanks although traditionally veal is used. In this recipe I used beef instead because of the cost and "baby cow guilt". Veal does not need to cook as long and you can remove the entire shank without it falling apart. I also added potato to make it a more hearty meal but you can leave it out if you want the traditional taste. I cut the vegetables big but I recommend dicing them small to get a more consistant flavour. Also, you can toss in a few garlic cloves, which I didn't do. Here is the authentic ingredient list: extra virgin olive oil carrot celery onion garlic plum tomato veal shanks thyme bay leaf salt & pepper flour white wine chicken or veg. stock
2008-11-03T01:29:27.000Z
Ciao ragazzi, eccomi, oggi, una ricetta particolare e molto originale di Ossobuco, io la chiamo Ossobuco al Vesuvio. Buon appetito.
2008-12-02T15:41:56.000Z
How-to make Potato Latkes. This is a simple recipe you can cook for a side dish to dinner or brunch any day of the week. Ingredients 2 lbs of potatoes 1 large onion 1/4 cup of flour 1 egg, lightly beaten 3/4 tsp of salt 3/4 tsp of pepper 1/3 cup of extra virgin olive oil 1/2 cup of sour cream, optional 1/2 cup of applesauce, optional Instructions 1. Using a food processor, grate potatoes and onion into a large mixing bowl. 2. Squeeze the mixture tightly between your hands to release excess water and return the potatoes and onion to a bowl. 3. To the potato mixture add the flour, egg, salt and pepper and stir to combine. 4. Next, in a large heavy skillet, heat the extra virgin olive oil over medium heat. 5. Using your hands or a spoon, put about 2 tablespoons per pancake into the skillet. 6. Cook each pancake for 4 minutes, then flip and cook for another 2 minutes or until golden brown, crisp and cooked through. Serve with sour cream and applesauce if desired.
2007-12-11T16:11:44.000Z
Osso buco di vitello (video by www.mediaset.it)
2009-12-03T04:49:08.000Z
I learned this video from my good friend Mellisa, which am eternally greatful for. Respect Mel, Macedonia & Italy United! :)
2008-03-31T04:27:11.000Z
www.FixMyRecipe.com
2009-02-05T18:35:15.000Z
Braised Veal Shanks, Milanese style
2009-03-09T21:45:24.000Z
Chef Saul of Salvatore's Ristorante in Metairie, LA cooks Osso Bucco
2009-10-21T23:13:29.000Z
How-to make a Turkey Chili. This is a simple recipe you can cook for dinner and it can be made with leftover turkey. Ingredients 1 bell pepper, chopped 2 cloves of garlic, minced 2 large onions, chopped extra virgin olive oil 2 tbsp chili powder 1 tsp ground cumin 1/2 tsp oregano 1/2 tsp ground cinnamon 1 can of chicken stock 1/2 can of tomato paste 1 can of pureed tomatoes 1 cup of beans, drained and rinsed Instructions 1. Saute bell pepper, garlic, and onion in extra virgin olive oil. 2. Season with chili powder, ground cumin, oregano and ground cinnamon. 3. Add chicken stock, tomato paste and pureed tomatoes. 4. Cook covered for 15 minutes. 5. Pull apart as much leftover turkey as you would like and add the meat to the sauce. 6. Add the beans to the sauce and cover loosely. 7. Simmer the chili for 45 minutes to 1 hour.
2007-12-11T15:59:50.000Z
Bernard Loury présente sa recette de la Baudroie en Osso Buco. CHEZ LOURY restaurant Marseille 3 rue Fortia 13001 Marseille www.loury.com
2008-06-24T16:02:17.000Z
This Osso Buco made from beef instead of veal won't break the bank and it's equally delicious! It is healthy and hearty for winter. Try it with Risotto alla Milanese (Saffron Risotto- see video). www.morethanspaghetti.com
2009-01-13T13:47:52.000Z
CookingInHD.com production of how to make veal Osso Buco. Visit cookinginhd.com for the complete recipe.
2010-04-26T20:29:33.000Z
Osso Bucco with Risotto Milanese
2008-08-26T20:16:20.000Z
John Mack shows you how to cook Osso Bucco Milanese. I like to prepare this dish for company because it really is foolproof! It can be in the oven between 2 and 3 hours and it can't overcook!
2010-01-30T14:50:30.000Z
How-to make a Whole Roasted Turkey. If you follow this simple recipe your turkey will come out perfect every time. Ingredients turkey salt ground black pepper olive oil butcher's twine roasting pan Turkey defrosting times: 8-12 lbs will take 1-2 days. 12-16 lbs will take 2-3 days. Allow approximately 24 hours for every 5 lbs in a refrigerator set at 40 F. Instructions 1. Preheat the oven to 325 F. 2. First remove the giblets and neck from the cavity. You can reserve these parts for the gravy. 3. Rinse the turkey with cold running water and drain well. 4. Blot dry with paper towels. 5. Season the inside cavity with salt and pepper. 6. Fold the wings under the body, to prevent the tips from burning. 7. Tie the legs together with butcher string. 8. Fold the neck skin and fasten it to the back with a skewer. 9. Drizzle the outside of the turkey with extra virgin olive oil. 10. Season generously with salt and pepper. 11. Place the turkey, breast side up, on a rack in a large, shallow roasting pan no more than 2.5 inches deep. 12. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone. 13. Roast the turkey about 3-1/2 hours depending on the weight. 14. Frequently baste the turkey with the pan juices. 15. Continue to roast until the thermometer registers 165 degrees F. 16. Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
2007-12-11T15:46:06.000Z
This week Super Butcher Celebrity Chef takes you to King Ash Bay in the Northern Territory, where Norm and Kabby cook some Osso Bucco on the camp oven.
2009-09-20T02:08:56.000Z
Nico, rédacteur en chef du magazine Le Guide Cuisine, teste une recette d'Osso Bucco de porc au vin blanc et au pesto dans sa cuisine. Pour accéder à la recette visiter www.LeGuideCuisine.com. Le Guide Cuisine est un magazine Québécois qui publie des recettes depuis plus de15 ans. Nicolas Vallée (Nico), le rédacteur en chef et responsable pour la création et les tests de recettes, vous invite dans sa cuisine pour le voir en action.
2009-10-01T00:44:12.000Z
Classic Italian braised veal dish is easy to prepare....but must braise for a few hours. Take a look at this video, and start cooking like a champ.
2009-01-27T05:41:06.000Z
Copyright © 2009, CooksonVideo :: All video rights reserved by their respective owners
