Today, I made squash and fish with squash blossoms! I had wild caught cod that my sister gave me! The vermouth sauce gave the cod the richness it needs and I really enjoyed it :) I referred to chef Thomas Keller's recipe in his The French Laundry and Per Se cookbook for the squash fish puree. I've recently been more into simple and elegant dishes like this, so I will be trying to do more dishes in this style in the future!
In this video, I will show you how you can make salmon mosaic at home and how to use it in fine dining recipe. I will show you an easy fine dining technique on how to do mosaic fish and as a garnish, I make a sour cream avocado puree and carrots pickled with oranges. I hope you will like this simple but delicious fine dining starter. Have fun
Try this easy side dish next time you want something healthy and different. As I said in the video if you wanted to keep this vegan replace butter with olive oil and honey with agave nectar. Beets are packed with vitamins and nutrients. This is a great way to eat more vegetables!
In today's video I will show you how you can make easy fine dining amuse bouche at home - Beetroot cylinders with goat cheese filling. Enjoy Cylinder recipe: - 50g of tapioca pearls - 100ml beetroot juice - 100g of beetroot - pinch of salt
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
I will teach you a delicious recipe with seabass with chorizo crumble, marinated cucumber, dill, and zucchini puree. Great summer fine dining recipe which you can do easily at home. Have fun guys
INGREDIENTS: 4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon) 2 teaspoons coarse kosher salt, divided 2 tablespoons peppercorn trio 2 teaspoons canola oil 2 tablespoons unsalted butter 1 small shallot, minced (about 2 tablespoons) 3 tablespoons brined green peppercorns 1/4 cup cognac or brandy 1 cup salt-free beef stock 1 cup heavy cream
Today I will teach you how you can make delicious fine-dining prawn bisque recipe at home. Combination with garnish from leek, garlic aioli, and fresh prawns with lime is just amazing. Have fun guys
In this video, I am going to show you how you can make delicious fine dining dessert with passion fruit Crème brûlée, raspberry gel, and raspberry sorbet at home. This recipe is very easy to do and you can do it at home for your friends and family. If you wanna eat fine dining food you don't have to spend all your money in a Michelin star restaurant. Good luck Passion fruit crème brûlée - 400ml of double cream - 130ml of milk - 120g of sugar - 100g of egg yolks - 4 passion fruits
The ingredients to make cheesecake [Crust] • Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups) • Granulated sugar: 2 Tbsp • Unsalted butter: 7 Tbsp (3.5 oz | 100 g) • Additional unsalted butter to coat on a pan: Some Pre-baking the crust (optional): Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins. * Let it cool completely before use. [Cheesecake Filling] • Cream cheese: 4 8-oz blocks (32 oz | 905 g) • Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups) • Sour cream: 8.8 oz | 250 g (1 US cup) • Heavy cream: 6.3 oz | 180 g (3/4 US cup) • Cornstarch: 2 Tbsp ***Please level it off. • Yolk: 3 yolks (about 1.8 oz | 50 g) • Whole egg: 3 large eggs (about 5.8 oz | 165 g) • Vanilla extract: 2 tsp • Lemon juice: 2 tsp (Adjust it as you like!) ? 3 Steps to bake it: 1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins 2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. ** 3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven. * Water bath: Use hot water with lots of steams coming out. Avoid boiling water. ** Do not open the door until the very end! Chill it in the fridge for about 6 hours before taking it out from a pan.
I usually make this once a year since it takes a while, but I think it's quite fun! Costco also had a sale on beef tenderloin, which made me very excited.
This is a recipe for a super simple cranberry fluid gel. Both tart and sweet it pairs perfectly with loads of Christmas and winter desserts as well as with savoury mains like duck and venison. The bright pink colour is natural and super vibrant on any plate. Cranberry Fluid Gel Recipe: 300 ml water 150 g frozen cranberries 200 g sugar 2.5 g agar agar powder
This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive oil because it's less likely to go rancid or have it's flavours go off when combined with fresh ingredients and heated. Next I used parsley because it imparts great green colour, if you want a green oil to pop, adding parsley is your best bet even if it's a background flavour to something else (which is the case with this oil). As much as I love parsley I think the flavour of a straight parsley oil can be quite one note and a bit bland so I wanted to add some nice fresh flavour which I did by using the green onions. They flavour the spring onions bring really make this oil not only beautiful but really delicious, fresh and bright. You don't need super fancy equipment to make this, just a standard blender, a strainer and a coffee filter to get the oil really crystal clear.
Let's have some fun! A few easy tips & techniques on how high-end restos create art on a plate.
