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Bechamel Sauce
This classic Mother sauce is one of the 5 foundational sauces in French cuisine. It can be used in many ways and many in variations, or compound sauces can spring from this. Chef Keith Snow of http://www.harvesteating.com shows you how to make Bechamel sauce the classic way in this detailed video.
Added: 3539 days ago From cheftube
global.duration: 269.00
Views: 2251 | Comments: 0
Bouillabaise
A lesson from otago plytechnic on how to cook this french classic
Added: 3572 days ago From cheftube
global.duration: 239.00
Views: 3034 | Comments: 0
Braise Oxtail, Short Ribs, and Other Meats-How to
Braising is a great cooking method as we enter winter. Oxtail stew, braised short ribs, braised rabbit, braised lamb shanks - all are done using this basic and true form of French braising technique. Usually I do a red wine braise, but this time I made Guiness-braised oxtail stew. Um, holy cow!!!
Added: 2885 days ago From cheftube
global.duration: 534.00
Views: 1796 | Comments: 0
Buche de Noel / Christmas Yule Log
The buche de Noel/Christmas Yule Log is a traditional dessert served at Chritmas time in France and French Canada History of yule log: http://en.wikipedia.org/wiki/Yule_log http://www.buzzle.com/articles/buche-de-noel.html Ingredients: Cake: 2/3 cup flour 1/4 teaspoon soda 1/4 teaspoon salt 4 eggs 3/4 cup sugar 3 squares unsweetened chocolate (substitute 9 tbsp of unsweetened cocoa and 3 tbsp of melted butter) 2 tablespoons water Filling: 1/2 pint whipping cream (1 cup) 2 tablespoons icing (confectioners') sugar 1 teaspoon vanilla Icing: 1/3 cup butter 2 cups icing (confectioners') sugar 1/4 cup cocoa 2 tablespoons milk 1/2 teaspoon vanilla Directions: Cake: Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper. Mix flour, soda, and salt together. Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes. Gradually add the sugar, and beat until thick. Melt the chocolate and water together, and add to the egg mixture. Fold in the dry ingredients, and mix gently but thoroughly. Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar. Remove waxed paper, and trim of any crisp edges of the cake. Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool. Filling: Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff. Unroll the cake when cool, and spread the top with the whip cream. Re-roll, without the towel. Cut a thin slice off of each end of the roll, to make them even. Icing: Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and the bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves. Store in refrigerator. Excellent meringue mushroom recipe and instructions: http://www.joyofbaking.com/MeringueMushrooms.html Music Incompetech.com/Kevin Mcleod
Added: 3565 days ago From cheftube
global.duration: 429.00
Views: 5151 | Comments: 0
Chantilly Cream by Pierre-Dominique Cécillon for Larousse Cuisine
Want to know more about French pastries? Check out our "French Cakes, Pastries and Jams" Ipad & Iphone Application : http://itunes.apple.com/us/app/french-cakes-pastries-jams/id384077326?mt=8 For 1 cup of chantilly cream. Difficulty: easy. Ingredients: 1 cup of heavy whipping cream, 1 tbs of granulated sugar, 1/2 of vanilla bean Preparation: 1. Split the vanilla bean in half lengthwise to remove seeds ; then pour the cream into a very cold bowl and the vanilla seeds directly into the cream. 2. Whip strongly the cream, if you use a small electric mixer, let it run at medium speed. 3. Add sugar in the cream while still smooth. 4.Stop whipping as soon as the cream is firm. Beyond that, it would undo and turn into butter. You can find this & more recipes in our website (in french) : http://cuisine.larousse.fr/ You may also visit our facebook fan page for quizzes & tokens : http://facebook.com/laroussecuisine Or follow us on Twitter : http://twitter.com/laroussecuisine
Added: 3237 days ago From cheftube
global.duration: 84.00
Views: 4465 | Comments: 0
Cooking video with Brie cheese
Chef Frank is cooking with Ile de France Brie cheese an French alps favorite: Potato Apple Rosti with Brie cheese. For the ingredients and more recipes and videos: www.iledefrancecheese.com
Added: 3602 days ago From luvcookin
global.duration: 222.00
Views: 1611 | Comments: 0
Cooking video with Brie cheese
Chef Frank is cooking with Ile de France Brie cheese an French alps favorite: Potato Apple Rosti with Brie cheese. For the ingredients and more recipes and videos: www.iledefrancecheese.com
Added: 3164 days ago From cheftube
global.duration: 222.00
Views: 1390 | Comments: 0
Creme Brulee - Sweets With Cindy
Cindy from Sweets With Cindy shows you how to make this classic French dessert. ------------ 1 qt heavy whipping cream 2 tsp vanilla extract 6 eggs 1/2 cup sugar (6) ramakins roasting pan granulated or brown sugar kitchen torch strawberries www.myspace.com/sweetswithcindy
Added: 3574 days ago From cheftube
global.duration: 391.00
Views: 1987 | Comments: 0
Crock Pot French's Mustard BBQ Country Ribs Recipe
View and print the recipe here: http://frenchs.com/recipe/slow-cooker-bbq-country-ribs-RE1711.html
Added: 3489 days ago From luvcookin
global.duration: 170.00
Views: 1942 | Comments: 0
Demi Glace - Chef Ron's Lamb
Pinot Noir (Lamb) Demi Glace The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-E: Lamb Demi Glace ½ tsp good Olive Oil At least 24 ounces lamb Trimmings (Can add some beef to make weight) 12 ounces best available Pinor Nior Wine 2 quarts Clear Cold Water 1 Vidalia onion split in half 1 small head celery, rough chop 1 bag baby carrots (12 oz) 2 clove garlic 2 sprig thyme Few Sprigs Parsley (Flat) 1 sprig rosemary Several peppercorns 2 bay leaves Several Juniper berries 3-4 Tsp arrowroot 1 Tsp whole butter (I said Butter! NO substitutions, dammit!) Salt & pepper to taste Grease a half sheet pan (or large cookie sheet- NOT TEFLON COATED) with olive oil. Press onion halves into pan, cut-side down. Arrange lamb scraps & trimmings around pan- fattier pieces place fat side down against pan. Cover meat with carrots, celery Put garlic cloves in a corner- on pan surface ROAST at high heat for 40-60 minutes, until onions caramelize, veggies are dark, dark brown, and meat has crisped (border-line burnt) CAREFULLY drain grease from pan. Scrape contents of pan into 6 qt stock pot (or larger) Place pan on the fire, deglaze pan with wine, gently scraping all bits off pan bottom with spatula- Add wine/pan mix to stock pot If pan is not clean douse with water, and continue to scrape off roasted bits into stock pot- then add remainder of water into pot Add bay leaf, peppercorns, thyme, rosemary, Parsley, juniper berries to stock (Make a Bouquet Garni- if you want to get all frenchified) Bring to boil- then back down to simmer, scumming every 10 minutes or so- cooking at least 90 minutes. If stock gets too low (below solids line in pot) just add water to top of solids When color deepens, and stock is flavorful, drain through a sieve- pressing out stock with a ladle Allow to stand for 30 minutes (or refrigerate overnight) then remove fat-cap with ladle off top Run stock thru cheese-cloth Bring back to the low boil, and scum Add 3 tsp of water to 3 Tsp arrowroot, whisk to smooth SLOWLY add Arrowroot mix into boiling stock, (only as much as required) whisking hard , until thickens to cover spoon Lower heat to simmer, scum-out Arrowroot Mount a nut of butter moments before serving Yeild: About 18 fl ounces of WOW
Added: 3539 days ago From cheftube
global.duration: 547.00
Views: 2890 | Comments: 0
Escargots
Voici une recette d'escargots. Les Français mangent vraiment n'importe quoi. Mais il faut gouter, c'est finalement très bon !
Added: 3583 days ago From cheftube
global.duration: 214.00
Views: 1661 | Comments: 0
Fig Clafoutis
Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious classic French dessert with seasonal fruits.
Added: 3389 days ago From cheftube
global.duration: 448.00
Views: 1944 | Comments: 0
French Cherry Custard - Cherry Clafouti
Make this while cherries are in season! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.
Added: 3541 days ago From cheftube
global.duration: 208.00
Views: 1462 | Comments: 0
French Onion Soup
http://www.WebCookingClasses.com You really don't need a recipe for French Onion Soup. It's a very easy soup to make. French Onion Soup isn't thickened with roux or cornstarch slurry, it's a broth based soup recipe that you can easily create yourself.
Added: 3580 days ago From cheftube
global.duration: 334.00
Views: 2211 | Comments: 0
French Onion Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 305
To get my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen
Added: 2521 days ago From cheftube
global.duration: 504.00
Views: 3158 | Comments: 0
How to assemble a croquembouche (chocolate version)
The assembling of the Croquembouche. 50 to 60 profiteroles in a conical formation, drizzled with delectably dark chocolate and filled with french crème patissière (custard with whipped cream folded through)! You can buy pre-made profiteroles (puffs) from most super markets or simply make them yourself.
Added: 3237 days ago From cheftube
global.duration: 265.00
Views: 6008 | Comments: 0
How To Make Pâté A Choux
Pâté a Choux Recipe. A versatile dish with your choice of filling, sweet or sour. Make the perfect profiteroles with this choux pastry. Appreciate our Pate a Choux recipe. For 1000's more How-To videos visit: http://www.videojug.com To become a fan of VideoJug on Facebook, click here: http://www.facebook.com/pages/VideoJug/52180051352
Added: 3236 days ago From cheftube
global.duration: 224.00
Views: 114335 | Comments: 0
Lemon Drop Martini Cocktail
Seattle-based French bartender Christophe Rougny demonstrates how to make a perfect Lemon Drop Martini cocktail.
Added: 3533 days ago From cheftube
global.duration: 152.00
Views: 2685 | Comments: 0
Profiteroles (Pate a Choux)
http://www.cookingrecipestv.com/ - Another classic French recipe these "profiteroles" are made out of a french dough called pâte à choux. Profiteroles can be frozen prior to serving and make dessert a snap. The best part is the chocolate sauce that is drizzed over the top ;-)
Added: 3543 days ago From luvcookin
global.duration: 546.00
Views: 2056 | Comments: 0
Red Beans and Rice with Shrimp The Posh Pescatarian
Stephanie,The Posh Pescatarian, makes the ultimate Mardi Gras recipe just in time for Fat Tuesday! Red beans and rice with shrimp - delicious, festive and frugal. Laissez les bon temps rouler!
Added: 3495 days ago From cheftube
global.duration: 601.00
Views: 2740 | Comments: 0
 
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