#Sautéed recipes

[thepioden]

Brussels Sprouts That Fuck Like Hell

Hardware

Baking sheet

Parchment

Mixing bowl

Software

1 - 1.5 lbs. Brussels Sprouts

4 oz. bacon (about 4 or 5 strips)

1/4 cup extra virgin olive oil

3 tbsp. brown sugar

2 tbsp. balsamic vinegar

2 tsp. kosher salt

1/2 tsp. ground mustard

1/2 tsp. black pepper, or to taste

Procedure

Preheat oven to 425F and line baking sheet with parchment.

Trim the stems of the sprouts and cut them in half lengthwise. Keep any leaves that fall off.

In the mixing bowl, toss sprouts and loose leaves with olive oil, vinegar, salt, pepper, sugar, and mustard powder until sprouts are evenly coated.

Dice bacon into ~1/2 inch bits.

Spread sprouts in a single layer on the parchment lined baking sheet, cut-side-down. Drizzle with any remaining dressing.

Sprinkle diced bacon over the top so it's evenly distributed across the sprouts.

Bake uncovered for 20-25 minutes, or until bacon is crispy.

Optional:

Toss some chopped walnuts or pecans in with the sprouts

Crumble some goat cheese over the sprouts when they come out of the oven

Add a drizzle of fresh lemon juice for a little brightness

Use maple syrup in lieu of brown sugar

Okay stop boiling your tiny cabbages they're nicer roasted okay I love you all mwah mwah

[cedric-k-rossignol]

[drowsyanddazed]

making a grown up meal. had to stop for five minutes bc my eyes were burning from dicing up the onion. now sitting on the floor, ladle in hand, wilting away in hunger. why do grown up meals take so long?? mozzarella sticks never take this long to bake (heat up from frozen)

[strangesibyl]

I made a beautiful buttermilk blue cheese, beet and fennel tart

Rye and whole wheat sour cream pastry crust. Topped with toasted crushed walnut, fennel and dill.

[fickle-fumble-fester]

Artful meal, love to cook things that inspire me to draw them (recipe included below)

For those who’d like to make it: (I cook without measuring so all are estimations)

First: pull out salmon and salt/pepper both sides, salmon should be cooked alongside veggies as the salmon will cook and serve as a timer for the vegetables.

Sautéed veggies:

Start with one bell pepper and slice into fourths, then slivers. Then pull the stem off three fistfuls of green beans, cut in half. Pull the stems off around 8 shitaki mushrooms and cut in strips.

Add olive oil to sauce pan and add in vegetables. Once hot, add :

- 4 large crushed garlic cloves

- 10 chive stands chopped fine

- Salt (about 1/4 tsp)

- Black pepper (about the same)

- Soy sauce (2 Tbs?)

- hoisin sauce (1 Tbs)

- oyster sauce (1 Tbs)

- teriyaki sauce (1 Tbs) (I add it to add sweetness to the chili but can be replaced with half a Tbs of honey)

- chili paste, Korean ( 1 Tbs)

- crunchy chili flakes in oil

Cook till sauce thickens and veggies brown with the sauce

Salmon:

Heat pan with olive oil, 4 crushed garlic cloves, one sprig of Rosemary and about 10 strings of chives, cut up. Salt, pepper.

Once hot place salmon skin down and let cook, don’t move it. Cover when it cooks halfway up from the bottom to finish off.

Add strip of teriyaki sauce on top when finished

Around 20? Sorry I don’t time either

Serve over rice <3

[parveens-kitchen]

Chicken Sukka Recipe

Flavorful Chicken Sukka Delight.Prepare to tantalize your taste buds with this easy and delicious Chicken Sukka recipe. Bursting with aromatic spices and succulent chicken, this dish is a perfect companion to both rice and roti. Follow the simple steps below to create a flavorful culinary masterpiece. Ingredients:– 400g chicken, cleaned and washed– Salt, to taste– 2 teaspoon ginger-garlic paste–…

[chefkevinashton]

Salmon with Pea and Tarragon Sauce

Sautéed Salmon with Pea and Tarragon Sauce This is just an idea I had to teach the students in my latest cookery class that a few humble ingredients can make a stunning lunch time dish. You can even save money with a little planning. I serve the salmon on crushed baby potatoes and the sauce would you believe is made from chicken stock and frozen peas! In the UK, unfortunately, buying fresh…

[queenketouk]

KETO HEARTY VENISON SHEPHERD'S PIE

Keto Hearty Venison Shepherd's Pie is my lush take on the British classic. With just 9g carbs for the complete keto meal, this dish is the perfect winter warmer. It's rich, satisfying, intensely flavoured, and easy to customise. Read the full article

[exhausted-archivist]

So I got a lucky find of hedgehog mushrooms at Costco. Never worked with them before but they were listed as a sub for a mushroom I needed. So I got to test out one of my original recipes last night and I am just over the moon with how it turned out.

I will have to tweak a couple of things, and definitely change some instructions to say “to taste” because my level of salting is not for everyone haha. It has been an interesting learning moment to know I need beta testers for recipes.

Hoping to try out my mushroom soup recipe tonight if I have the energy.

[askwhatsforlunch]

Poached Egg with Sautéed Mushrooms and Hollandaise

On a rainy Sunday, this tasty Poached Egg with Sautéed Mushrooms and Hollandaise makes a deliciously comforting brunch. Have a wonderful day!

Ingredients (serves 1):

1 large egg

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1 1/2 tablespoon unsalted butter

1/2 tablespoons olive oil

half a dozen chestnut (cremini) mushrooms

1 Green Onion

3 large leaves fresh sage

salt and freshly cracked black pepper, to taste

2 heaped tablespoons Hollandaise Sauce, warmed

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break egg into a cup or a glass. Using a whisk, stir the water to create a small whirlwind and drop the egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Set aside.

In a medium skillet, melt butter with olive oil, over medium-high heat.

Dust chestnut mushrooms, and cut them into thick slices. Add mushrooms to the saucepan, and sauté, a couple of minutes, until softened.

Thinly slice white part of the Green Onion, and add to the skillet.

Finely chop sage and stir into the mushrooms. Cook, a couple of minutes more.

Season with salt and black pepper, to taste. Keep warm.

Finely chop green part of the Green Onion; set aside.

Reheat poached egg in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain thoroughly.

Spoon sautéed mushrooms into serving plate. Gently slide poached egg in the middle, and cover with warmed Hollandaise Sauce. Sprinkle with reserved chopped green part of the Green Onion.

Serve Poached Egg with Sautéed Mushrooms and Hollandaise hot, with toasted Sourdough and butter, and either a cup of piping hot tea or a Honey Mimosa! Happy Sunday!

[timetraveltasting]

POULET SAUTÉ AUX DUCS DE BOURGOGNE (1932)

I've never had a Michelin-star meal before, but in this next Tasting History dish, I get to try one: Poulet Sauté aux Ducs de Bourgogne is a dish famous for being served at the Michelin-starred restaurants in Lyon, France, both called La Mère Brazier. While this recipe was created by Eugénie Brazier in 1932, it was in 1933 that both of her restaurants won 3 Michelin stars each, making her the first chef to have six. No other chef would earn six Michelin stars until Alain Ducasse did so in the 1988 Michelin Guide. Madame Brazier opened her first restaurant in 1921, building it into a nationally famous restaurant by the end of the decade and promptly opening up a second location in the foothills outside of Lyon. Brazier is considered one of Lyon's famous female cooks – the Mères lyonnaises – who were known for avoiding flashy, elaborate dishes, preferring instead to offer simple food of the highest quality. These chefs were known to have influenced many famous French chefs after them. By modern Michelin standards, this chicken dish is considered fairly plain. While Michelin stars were originally awarded to "fine dining establishments", originally only in France, the stars were given out primarily on the basis of taste, and less the presentation and ambience of the meals. In general, this is more my style, so I thought it would be fun to try and make this early Michelin meal - also since I can't afford to eat at a Michelin-starred restaurant nowadays! See Max’s video on how to make this dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

Since I was cooking for two and not four, I halved the recipe. I used two chicken quarters, Taylor's Reserve Port, Flaschengeist Cognac, Pennypacker 2-Year Aged Bourbon, and Edelkirsch, since I couldn't find the usual clear Kirschwasser (a bit of a shock it was so hard to find here, since it's from Germany!), which is what the recipe is most likely referring to.

First, I preheated the oven and prepared some of the ingredients ahead of time: getting the egg yolk ready, mixing the alcohols in a bowl, and portioning out the cream and butter. Then, I began preparing the chicken for cooking by patting it dry with paper towel and rubbing it with salt and pepper. Then in an oven-safe, stainless steel pan, I heated up the butter until it was sizzling, adding in the chicken and cooking on both sides until lightly golden brown. I probably could have cooked them this way a little longer, as I didn't get quite enough browning as Max did, but I was a bit impatient. I tossed the pan in the oven and cooked until the chicken reached an internal temperature of 165 degrees Fahrenheit, about 35 minutes, a bit shorter than what Max recommends. I threw on an oven mitt and removed it from the oven - the chicken looked great, and there was still lots of butter sizzling in the bottom! Unfortunately, here is where I made a very stupid mistake. Not used to putting a frying pan in the oven, I reflexively tried to grab the still-burning-hot handle to shift the orientation of the pan without an oven mitt. OUCH! I did get burnt - luckily not too bad. I won't be making that mistake again! I ran my hand under cold water for a while.

For the next few steps of the recipe, I was holding my one hand under the water periodically while trying to continue cooking with the other, somewhat successfully. I used some tongs to grab the chicken and put it on a plate to rest, covering it with tinfoil while I began making the sauce. I deglazed the pan with the alcohol mixture, using a whisk to get all the cooked-on chicken juices to release into the sauce. I simmered it much longer than the recipe called for, as it was taking a long time to reduce to half the amount of liquid. Meanwhile, I whisked the egg yolk into the heavy cream, then slowly added it into the pan, whisking constantly. While Max says to whisk vigorously to prevent the sauce from becoming lumpy, I didn't really have to mix it that much somehow. I was taking breaks to hold my hand under cold water for my burn, and lazily stirring with the other hand, and never had any lumps develop in the sauce. It did, however, take a decent while to thicken enough to coat the back of a spoon. I tasted the sauce as it was thickening (so, so delicious!) and added as much salt and pepper as I thought it needed. As it was finishing up thickening, I quickly made an orzo garden salad to accompany our Michelin chicken, my hand hurting less and becoming more useful again. I took the sauce off the stove, strained it (with a non-conical strainer), and served it in a cute little measuring jug, plating up the chicken with the salad. I poured a little sauce on the chicken, and dinner was ready! It looked so wonderful and homey, I couldn't wait to dig in.

My experience tasting it:

I cut straight into the chicken, making sure to sop up some sauce. The chicken was cooked perfectly, nice and tender, although it was not super warm after sitting for so long. Despite this, my first bite tasted absolutely fantastic. The sauce was silky and creamy, with a really unique flavour that must have come from the mix of port, cognac, whiskey, and kirsch. I was worried that this sauce would taste like alcohol, because there is a decent amount of it in there, but it must have cooked off quite a bit, leaving mostly the flavours behind. Like Max mentions, I couldn't identify the taste of any specific alcohol that I knew was in there. The flavour was just complex, earthy, with a nice amount of salt and pepper to balance it out. As I pulled apart my chicken, I poured more sauce on - it was so addictive! My husband and I both cleaned our plates, and I may have even used my finger to get every last remnant of it, it was so tasty. Luckily, we had a bit of leftover sauce, so I am excited to try it on another meal, maybe on some roasted potatoes. I think this dish may actually be my favourite Tasting History dish I have made yet, which is saying a lot, since there have been many I have really enjoyed! I will definitely make this again. It takes a bit of time, but it's totally worth it (even worth the burn!). I could specifically see myself making this when having a friend or two over for dinner, with a nice glass of red wine along with it. This Poulet Sauté aux Ducs de Bourgogne deserves every Michelin star it received! I can't wait to make it again. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Poulet Sauté aux Ducs de Bourgogne original recipe (1932)

Sourced from Les Secrets de La Mère Brazier by Eugénie Brazier (recipe from 1932, published in 1992).

Poulet Sauté aux Ducs de Bourgogne For 4 people 1.600 kg chicken porto cognac whisky kirsch crème fraîche eggs salt pepper butter Remove the chicken quarters and season with salt and pepper. Brown them in butter in a frying pan, then bake gently in the oven for 40 minutes. Remove the pieces and keep them warm. Deglaze the pan with a glass of port, a glass of cognac, a glass of kirsch and a glass of whisky. Allow to reduce and add 1/2 litre of crème fraîche in which 2 egg yolks have been mixed. Cook for a few minutes, whisking vigorously. Adjust the seasoning and strain over the chicken quarters. Serve on very hot plates.

Modern Recipe

Based on the recipe from Les Secrets de La Mère Brazier by Eugénie Brazier (recipe from 1932, published in 1992) and Max Miller’s version in his Tasting History video.

Ingredients:

3 1/2 lb (1 1/2 kg) chicken, quartered

Salt and pepper to taste

4 tbsp (56 g) butter

2 egg yolks

2 cups (475 ml) heavy cream

1 1/2 ounces (45 ml) port

1 1/2 ounces (45 ml) cognac

1 1/2 ounces (45 ml) whiskey

1 1/2 ounces (45 ml) kirsch

Method:

Preheat the oven to 400°F (205°C).

Sprinkle the chicken quarters with plenty of salt and pepper and rub it into the skin.

Heat the butter in a deep oven-safe pan, and once it’s sizzling, place the chicken pieces in it. Cook for a few minutes until they’re a light golden brown, then flip and brown on the other side.

Put the pan in the oven and cook for about 40 minutes, or until the chicken is done.

Transfer the chicken to a plate and cover it.

Return the pan with all the drippings to the stove. Deglaze it with the port, cognac, whiskey, and kirsch. Bring it to a simmer over medium heat and cook it until it’s reduced by about half, about 5 to 10 minutes.

Whisk the egg yolks into the heavy cream to combine. Add this mixture to the pan and whisk vigorously while it cooks for about 5 to 10 more minutes, or until it has thickened up. Whisk constantly, or the sauce will get lumpy. Taste, and add salt and pepper to your liking. When it has thickened enough to coat the back of a spoon, pour it through a strainer. A conical strainer will be best for this if you have one.

Pour the sauce over the chicken, and serve it forth.

[hle24]

How to Cook Green Beans Perfectly

Green beans, also known as fine beans, string beans, or snap beans, are a versatile and delicious vegetable that can complement almost any meal. Whether you are preparing a fresh beans recipe for a special occasion or simply looking for a quick and healthy side dish, green beans are an excellent choice. In this guide, we’ll walk you through exactly how to cook green beans fresh, share tips for…

[mushroomsbuyonline]

Dancing Tiger Mushrooms Buy Dancing Tiger Mushrooms near me

Dancing Tiger Mushrooms. With their vibrant colours and captivating appearance, these mushrooms are not just a feast for the eyes but also a topic of great interest among mycologists and nature lovers alike. In this blog post, we’ll explore what makes Dancing Tiger Mushrooms so special and why they deserve a place in your forest foraging adventures!

What Are Dancing Tiger Mushrooms?

Dancing Tiger Mushrooms, scientifically known as Lactarius tigrinus, are a type of fungi belonging to the Lactariaceae family. Known for their striking orange and black markings that resemble the stripes of a tiger, these mushrooms often grow in clusters, creating a stunning visual display on the forest floor. They typically thrive in temperate regions, particularly in woodland and forest settings, where they form a symbiotic relationship with trees, particularly conifers.

A Feast for the Eyes and the Palate?

While their beauty is undeniable, it’s essential to approach Dancing Tiger Mushrooms with caution. Many species of mushrooms are toxic, and unfortunately, Lactarius tigrinus can fall into that category. They are not widely regarded as edible due to their slightly bitter taste and potential for gastrointestinal distress if consumed. However, some experienced foragers often admire them purely for their aesthetic appeal and ecological role rather than as a food source.

Ecological Importance

Dancing Tiger Mushrooms play a significant role in their ecosystem. Like many mushrooms, they contribute to nutrient cycling in their environments, breaking down organic matter and returning nutrients to the soil. Their presence indicates a healthy forest ecosystem, as they help connect trees and enhance their nutrient uptake through a network of mycelium.

Conclusion

Whether you’re a mushroom aficionado, a curious nature lover, or an aspiring forager, Dancing Tiger Mushrooms are a fascinating subject worthy of admiration. While they may not be the most practical choice for your dinner plate, their striking appearance and ecological benefits make them a treasure of the natural world. Next time you venture into the woods, be sure to keep an eye out for these magnificent fungi. Who knows? You might just witness the magic of the Dancing Tiger in its natural habitat!

Explore, admire, and appreciate what nature has to offer, and remember: always exercise caution and research before engaging in mushroom foraging!

[tzudongies]

the good cook genes skipped my grandma and my mom and went to me