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Showing 691 - 695 of 695 results for mushroom recipes
Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds
Recipe
| Courtesy of Alex Lee
- Total Time:
- 45 minutes
Winter Holiday
Episode
| From:
How to Boil Water
Frederic shows Jack an alternative to her usual holiday turkey with a recipe for roast beef tenderloin with mushroom ragout.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Large oven-proof skillet
Large, heavy skillet
Tongs
Kitchen twine
Boning knife or chef’s knife
Chef’s knife or paring knife
Measuring spoons
Instant-read thermometer
Cutting board
Wooden spoon
Pepper mill
Liquid measuring cup
Aluminum foil
Wire rack
Carving knife
Tips:
Silver skin:
You need a sharp knife to remove silver skin.
Silver skin is a membrane; if left on, it can cause the meat to curl during cooking.
Silver skin is unpleasant to bite into in a cooked piece of meat; it is extremely tough, and cannot really be chewed.
Searing, tenting, and resting meat:
Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices.
Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest.
Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices.
Cleaning mushrooms:
Wipe the surfaces of mushrooms clean with a kitchen towel or paper towels.
Do not clean mushrooms ahead of time, or they may turn a more brownish color.
Do not soak mushrooms in water.
Deglazing:
Deglazing is the process of adding a small amount of liquid to a hot pan that has just been used to saute, and then scraping the bottom of the pan with a wooden spoon to loosen the flavorful browned bits, or fond.
Various wines or alcohol, or stock or broth are the most common deglazing liquids.
Deglazing is often used to make an accompanying sauce.
Recipe Rescues:
Meat sticks to the pan while searing – Don’t try to tear the meat away from the pan. Add a little more oil to the pan. Make sure oil is hot and shimmering before adding meat.
Mushrooms are getting soggy, not browned – Let them cook undisturbed until browned, at least 5 minutes. Stirring them or moving them around prevents them from browning.
The flame got too large when alcohol is added to the pan – Always remove the pan from the heat when adding alcohol. When the flame goes down, it is fine to return the pan to the heat.
Halmoni Mandu
Recipe
| Courtesy of Esther Choi
- Total Time:
- 2 hours 30 minutes (includes resting time)
Country Thanksgiving
Episode
| From:
Easy Entertaining with Michael Chiarello
It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella
Gameplan 1 Day Before Party
Peel and dice butternut squash and chop herbs for Roasted Butternut Squash.
Blend and simmer brown butter sauce and toss with squash. Roast squash.
Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight.
Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight.
Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight.
3 Hours Before Party:
Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving.
Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad.
Sauté mushrooms and thyme and add to Autumn Panzanella Salad.
Reheat prepared Roasted Butternut Squash.
Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys.
Assemble and dress Autumn Panzanella Salad.
At the Party:
Carve and serve turkeys with gravy.
Serve Autumn Panzanella Salad and Roasted Butternut Squash.
Eat and Enjoy!
Wine Recommendation 2001 Trefethen Cabernet, Napa Valley 2001 Adler Fels Gewurztraminer, Russian River Valley
