Gourmet Teas & Coffee

Posts Tagged ‘cooking’

Learn how to fry potatoes to make duck fat French fries with expert cooking tips in this free gourmet recipe video clip.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:2:57

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Technorati Tags: Cook, cooking, duck, fat, french, fries, Fry, gourmet, home, homemade, made, make, recipe

Hi y’all!
If you wonder, what’s going on, go to the channel’s page and read the rules

The recipe:

115 g (1/2 cup) of butter
3 eggs
170 g (3/4 cup) of sugar
190 g (1 2/3 cups) of flour
3 tablespoons of baking powder
3/4 cup of strong coffee

dark chocolate coating
rosemary

6 limes (one for decoration)
150 g (1 1/4 cups) of powdered sugar
200 g (1 cup) of cream cheese
300 g (1 1/3 cups) of yogurt
150 g (2/3 cup) of cream
9 sheets of gelatin
150 g of whipped cream

Whip the butter until it’s creamy. Add eggs and sugar and blend it. When it’s smooth, add flour and baking powder, which you mixed in a seperate bowl first. Blend it and add the coffee as well. Blend it again and pour it in a baking pan. Bake for about 30 minutes in the oven (150°C / 300°F). Let the cake cool down.
In the meantime, chop up the chocolate coating and the rosemary, mix it and let it melt. Put the chocolate coating on the cake and let it cool down again.
Wash the limes in hot water (or, if possible, take organic limes!) and take off their zest. Squeeze them out afterwards and add the juice to the zest. Add powdered sugar, yogurt and cream cheese and mix it. Put the gelatin in cold water for about 5 minutes. In the meantime, heat the cream and then melt the gelatin in it. Stir it like crazy so you don’t have any disgusting gelatin bits in your cake later Pour the gelatin cream mixture in the yogurt stuff and blend it. Put it in the fridge until it starts gelatinizing. Then add the whipped cream and pour it on top of your cake. Put it in the fridge and wait for the next day. Then you can decorate it.. or just eat it

The background music:
“La fiancée de l’eau” by La Rue Kétanou ( http://www.tousenlive.com/larueketanou )
“Dog on wheels” by belle and sebastian ( www.belleandsebastian.com )
“Todtentanz” by Van Langen ( www.vanlangen.de )
“Mariner’s Revenge Song” by The Decemberists ( www.decemberists.com )
“Dadtylo Rock” by Stereo Total ( www.stereototal.de )

Don’t forget to leave some ingredient ideas in the comments

Duration : 0:10:1

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Technorati Tags: cooking, food, from, hat, nerdfighters, recipes, recipesfromahat

Get the recipe: http://www.averagebetty.com/recipes/sour-cream-coffee-cake-recipe/

Coffee Cake is cool.

how to make sour cream coffee cake recipe homemade home made cooking whole food

Duration : 0:3:14

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Technorati Tags: average, averagebetty, betty, cake, cigarette, classic, cofee, coffee, cooking, cool, Cowboy, cream, diet, entertainment, fitness, food, funny, health, hollywood, how, how to, instruction, make, peer, Photography, playground, pressure, recipe, schoolgirl, smoking, sour, starbucks, To

Jolene Sugarbaker is back inside The Trailer Park Test Kitchen!
This time, she shows you how to make a cake out of a Can Of Fruit Cocktail!

Everyone has grown up with Fruit Cocktail, whether you were excited to see it as a dessert option is another story…

But did you know you could “Hide” it inside a cake and it sure does turn it into something fancy, but still great for your budget!

My Fruit Cocktail Cake has flavors of Vanilla, Coconut, Pecans and Sinful Brown Sugar!

It has a great glaze that you pour over the top, this cake is really best served still warm or zapped in the Microwave!

Impress your guests with this Budget, but Fancy Looking Treat!

Easy Ingredients you most likely already have in your cabinet!

Join Jolene Sugarbaker, Tasty Award Winner 2010 for Best Comedy Series as she whips up another fun Trailer Park Treat!

Would you use regular Fruit Cocktail? Or one of the Fancier Kinds?
Do you like Fruit Cocktail?
Any Fruit Cocktail Stories from growing up?

New Recipe Feature!
Look for the special code in the dessert section, scan it with your Cell Phone Bar Code Reader, and have my recipe Zapped right to your phone!

More Cooking Shows Soon!
So Subscribe!
Thumbs Up! Rate & Comment!
Love,
Jolene Sugarbaker
The Trailer Park Queen
http://www.JoleneSugarbaker.com Visit My Original Site!
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http://www.CookingWithJolene.com Visit My Blog
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CALL ME 213-785-PINK

Duration : 0:11:49

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Technorati Tags: Brunch, Budget, cake, Canned, chef, clean, cocktail, coffee, comedian, comedy, cooking, foodie, fruit, Fruity, funny, Instructional, Kitchen, park, Recession, recipe, Redneck, Trailer

August 2006 (Medialink) — Most people don’t associate cooking with science, but what happens in the kitchen is the result of chemical reactions that occur by combining ingredients and being able to predict what will happen.

Kevin Ryan, a food scientist and part of the new generation of expert chefs, offers some food for thought in his book called, “Betty Crocker: Why It Works.” It’s designed to help consumers understand food and recipes in a whole new way.

For example, why do onions make us cry? Well, when you cut an onion, sulfur-containing compounds within the onion combine and irritate your eyes – causing them to tear. Nature did it like that so that predators wouldn’t eat them. Why add coffee to beef gravy? Because the flavor compounds that form when you brown meat are the exact same flavor compounds that form when you roast coffee. And why shouldn’t you marinate your steaks overnight? Because by the time the inside gets tender, the outside is mushy.

——————————————————————————–

Produced for General Mills

Duration : 0:1:56

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Technorati Tags: cooking, food, Science

Learn how to make vegan coconut cake that is dairy, egg, sugar, wheat and gluten free and taste fantastic with Anette Martinsen.
For conversions grams into cups etc go to…
http://www.gourmetsleuth.com/gram_calc.htm

USE 200g RICE FLOUR FOR GLUTEN FREE
or
200g SPELT FLOUR FOR WHEAT FREE

Filmed, directed and edited by my son Tomas Martinsen-Hickman – http://www.youtube.com/user/TomasAMH

To order a copy of the book “A Recipe for Health by Anette Martinsen” go to www.amazon.co.uk or from www.anettemartinsen.com

Credit: Moby – In My Heart

Duration : 0:3:23

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Technorati Tags: allergies, baking, cake, children, coconut, cooking, dairy, disease, easy, egg, flour, food, Free, gluten, health, healthy, intolerances, kids, Moby, recipe, rice, spelt, Sugar, vegan, vegetarian, wheat

[Instructions en francais se trouvent ci-dessous]
Ingredients (makes about 9 dozen mokary / coconut “mofo gasy” / coconut mofogasy):
1 C cream of rice (rice semolina),
1 C flour,
1 1/2 t yeast,
1/2 C warm water,
1 C coconut milk,
2 eggs,
6 T melted butter,
1/2 can sweetened condensed milk,
3/4 C sugar,
3/4 C grated coconut.

NOTE: For this recipe you will need a mold. Aluminum “mofo gasy” molds are difficult to find outside of Madagascar. A good replacement is an aebleskiver pan. Non-stick pans make it much easier to make this recipe successfully. In this video I use the Norpro non-stick aebleskiver pan available on Amazon.com.

Blend rice semolina and flour in a bowl. Mix yeast in warm water and set aside 5-8 minutes until foam forms on top. Warm the coconut milk. Once yeast has become foamy, pour yeast water and coconut milk into dry ingredients and mix. Cover with a towel and set inside a warm oven to rise approximately one hour. After batter has risen, add remaining ingredients and stir gently. Set aside until mixture becomes foamy again.
Place the mold on a burner over medium to medium-low heat and grease the mold with vegetable oil or butter. Pour in batter. When the edges of each mokary are dark golden brown (approximately 4 minutes), flip over using a non-metal implement to avoid scratching the non-stick surface of the pan and cook the other side (approximately 3 minutes). Check to ensure middle is cooked. Serve with coffee or chai tea for breakfast or alone as a snack.

Ingredients (fait 9 douzaine mofogasy coco / mofo gasy coco / mokary):
175g semoule de riz,
125g farine,
4g levure de boulanger,
115 ml eau chaude,
235 ml lait de coco,
2 oeufs,
85g beurre fondu,
1/2 boite lait sucre concentre,
150g sucre,
55g noix de coco rapee.

NOTE: Vous aurez besoin d’une moule pour realiser cette recette. Les moules a mofo gasy en alu sont difficiles a trouver hors de Madagascar. Une poele a aebleskiver peut la remplacer et une moule antiadhesive facilitera bien la realisation. Dans ce video, j’utilise une poele marque Norpro de Amazon.com.

Melangez la farine et la semoule de riz dans un bol. Melangez la levure et l’eau chaude dans une tasse et mettez a cote jusqu’a ce que la melange devient mousseuse (5 a 8 minutes). Ajoutez l’eau/levure et le lait de coco chaud aux ingredients secs dans le bol et melangez bien. Laissez reposer une heure dans un endroit chaud, puis ajoutez les autres ingredients et laissez reposer quelques minutes jusqu’a ce que la pate redeviendra mousseuse.
Chauffez la moule sur feu moyen-bas et mettez de l’huile ou du beurre, puis de la pate, dans chaque alveole. Quand les bords de chaque mokary sont bien dores (environ 4 minutes), renversez et laissez cuire 3-4 minutes de plus. Verifiez que le centre est bien cuit avant de demouler. Mangez chaud ou tiede avec du cafe ou du the indien comme petit dejeuner, ou tout seul comme casse-croute.

Duration : 0:5:4

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Technorati Tags: Africa, Africain, African, Afrique, beignet, bread, cake, casse, Coco, coconut, cooking, croute, cuisine, dessert, Donut, doughnut, food, fritter, Gasy, gateau, Madagascan, Madagascar, Madagascarian, Malagasy, malgache, mamy, mofo, mofo gasy, mofogasy, mokary, moof, mouf, moukar, moukary, pain, pancake, recette, recipe, sakafo, snack, voanio

http://www.TravelsWithSheila.com
Before the actual recipe demonstrations began, there was still another tutorial on coconut cream and sauces. Each ingredient was passed around for the participants to smell while the cook went to work. Fish sauce, for example, stinks. Fresh coconut cream would be impossible to find in Chicago but a can of coconut cream could be substituted with the addition of a little oil.

A short break for coffee, tea or water and time to walk in their own organic herb and vegetable garden. Time to get serious!

Duration : 0:2:0

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Technorati Tags: adventure, Asia, Chiang, cooking, culture, destination, event, log, Mai, Nature, sightseeing, Thailand, travel

As I’m often asked for my muffin recipes, I thought I’d upload a film of me baking three different batches.
As a sidenote, the day I decided to film this, it was 40 degrees (celsius) and with the oven on in the kitchen it was VERY hot!!

I’ve tried to put down the ingredients for the muffins I made. I’m not sure about the amounts or even if I got all the ingredients right as I often just put in whatever I have lying around but this is more or less what I did in the video.

Banana Muffins,

1/2 cup canola oil
2 eggs
3/4 cup castor sugar
1 tub vanilla custard
2 large mashed bananas
1 jar cinnamon sugar
coconut
Cup of oats
s/r flour (about 2 cups???)
Milk to get the right consistency

Coffee Muffins

1/2 cup canola oil
2 eggs
3/4 cup castor sugar
4 – 6 short blacks
Tub of thickened cream
Coffee liquor
s/r flour (about 2 cups???)
Milk to get the right consistency

Chocolate Muffins

1/2 cup canola oil
2 eggs
3/4 cup castor sugar
3/4 cup cocoa
Chocolate liquor
coconut
s/r flour (about 2 cups???)
Milk to get the right consistency
Packet of white chocolate melts (delicious once cooked and cooled in muffin!)

Duration : 0:9:58

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Technorati Tags: baking, Banana, cakes, chocolate, coffee, cooking, healthy, ingredients, Kitchen, muffins, oats

Episode 224

Duration : 0:1:0

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Technorati Tags: Beverage, blender, coconut, Cook, cooking, cream, cuisine, culinary, dairy, food, foodie, frozen, fruit, gourmet, ice, ingredients, Kitchen, kook, ktc, meals, milk, milkshake, preparation, recipe