Recipes from the chef. The most useful cooking hacks from the world's top chefs Recipes from world famous chefs
A couple of years ago, our mothers and grandmothers passed each other thick notebooks with a bunch of handwritten recipes so that the family recipe for “herring under a fur coat” or “mimosa” would not be accidentally lost somewhere. However, you won’t surprise anyone with “herring under a fur coat”, and the female sex has to invent thousands of new recipes ... After all, you want it to be both tasty and stylish, and not like everyone else. And on the eve of the New Year, this is especially true!
By the way, we also have an article about
Fortunately, now everything has become much simpler, and you can draw inspiration for your culinary masterpieces directly from the Internet. We have selected for you the best culinary sites that can serve as a lifesaver at the right time and make you, if not a true professional, then certainly a confident amateur.
Eating at home
The love of many women for cooking (including mine) begins with this resource. Actress, TV presenter and mother of two children - Yulia Vysotskaya - created a whole project in 2003, which has now grown to incredible proportions.
The site "Eat at home" presents not only Yulia's recipes, but also masterpieces of other users. Everyone has the opportunity to publish their own recipes and photos of dishes, evaluate others, compare by ingredients and rating, and also create their own cookbook. In addition, on the site you can watch all episodes of the TV show "Eat at Home" and take part in culinary competitions from partners. In general, “Eat at Home” is a whole social network where live communication is in full swing, where experienced chefs share their secrets, and ordinary amateurs turn into professionals.
Deli
A culinary portal, which is perhaps the most popular food portal not only in Russia, but also in neighboring countries. “Gastronom” has such a name for a reason: on the site you can find not only culinary recipes with step-by-step preparation, but also a large amount of material on how to choose and work with products correctly, how to make your dish look no worse than that of a famous chefs and where to go for fresh gastronomic experiences.
Another culinary magazine, from which it is hard to break away from those who like to cook something "such"! The magazine itself has collected more than 35 thousand original recipes, video cooking instructions and tips on ingredients. Each recipe is equipped with a special counter that helps you calculate the correct amount of ingredients depending on the number of servings. Every week, popular food bloggers and chefs share their stories, exclusive recipes and cooking secrets.
What the food delivery market is not trying to surprise us with today: someone specializes in fast food, someone specializes in home cooking, and someone specializes in. Perhaps, in our country this direction is just beginning to gain momentum, but abroad, almost every 3rd housewife already uses this service to cook the dish of her dreams. The Chefmarket service offers a whole program to make life easier for modern housewives. The site has specially designed categories that offer a set of menus, step-by-step recipes for cooking dishes and a service for the delivery of all ingredients directly to your kitchen!
All you need is just to go to the site, choose the appropriate complex and, voila, all the necessary ingredients are already on your table.
Jamie Oliver Recipes
Cooking guru Jamie Oliver is known worldwide for his many shows and books. Jamie's recipes are loved even by beginners. Oliver uses simple ingredients in his recipes that can be found in any store today. Moreover, in his video tutorials presented on the site, Jamie reveals all the secrets and shares the intricacies of cooking a particular dish. If you are looking for healthy and tasty food, then Jamie's cuisine is for you.
Blog with taste Andy Chef
Who said women cook better than men? Andrey Rudkov's culinary blog can argue with you. Andrey started his blog in 2013, when he realized that nothing inspires him like cooking, so Andrey himself decided to inspire people.
"Tasteful Blog" is filled with many. Moreover, this "raisin" is not only in the ingredients used, but also in the technique. All photos for each recipe Andrey makes personally. And in the aggregate, the recipe turns out to be so appetizing that you want to immediately go to the kitchen and repeat the experiment.
In addition to recipes, the site has a large amount of useful material on gastronomic journeys, the basics of cooking and reviews of technological innovations. And as a bonus, everyone can watch master classes with Andrey's participation and replenish their luggage with food photography lessons.
Chadeika
Another author's blog that will not leave indifferent any woman! Irina Chadeeva is a real specialist in pies and the author of such well-known books as "Pies and something else ...", "Baking according to GOST. The taste of our childhood”, “All about pies”, etc. When you first get to the personal page of Irina LJ, time flies by unnoticed, and now 3 hours have disappeared somewhere. “Blueberry pie”, “lemon ganache pie”, “chocolate meringue”, “cherry cakes”… and this is just a small part of those names that cause an increased influx of endorphins in the body. Each recipe is backed by beautiful and stylish photographs by the author. And if something doesn’t work out for you, then in the comments you can ask all your questions. Rest assured, they will definitely not go unanswered!
For this holiday, 8 young and irresistible chefs offered their recipes that will not leave anyone indifferent! There are 8 recipes to choose from:
8 recipes from the best young and irresistible chefs Chef consultant of METRO Cash&Carry Maxim Kopylov invites you to prepare an original salad with scallop and tiger prawns according to his recipe. Serving yield is 175g, but you can cook more by proportionally increasing the amount of ingredients.
Maxim Kopylov
SCALLOP AND TIGER SHRIMP SALAD RECIPE
Necessary:
12g fresh Frize lettuce
7 g fresh lettuce
60 g tomatoes
13 g fresh radish
23g Japanese Shisu sauce
30 g fresh scallop
85 g peeled tiger prawns
10 g olive oil
10 g butter
13 g onion
3 g fresh garlic
2 g red caviar
12 g beetroot jelly
1 g fresh mint
1 g chives
How to cook:
Mix the sorted salad with chopped radish and tomato pulp. Fill with sauce.
Fry seafood in a mixture of olive and butter, with the addition of onions, garlic and spices.
Collect the salad on a plate and decorate the dish with herbs, balsamic caramel and beetroot jelly.
Beet Jelly:
Necessary:
75 g dry red wine
75 g wine vinegar
150 g beetroot juice
2 g spices
8 g gelatin
How to cook:
Bring wine, vinegar and beet juice to a boil.
Add spices and evaporate to 1/3 of the initial volume.
Dissolve the gelatin in the syrup.
Pour onto a tray and refrigerate.
Chef of cocktail bars "Luch", "Karabas bar" and city cafe "Moloko" Alexey Kozyritsky prepared a delicious dish for you: "Salmon Carpaccio with Yuzu Sauce and Feta".
Salmon Carpaccio with Yuzu Sauce and Feta
RECIPE OF SALMON CARPACCIO WITH YUZU SAUCE AND FETA
Necessary:
110 g lightly salted salmon
30 g Feta cheese
5 g cucumber
15 ml Yuzu sauce
1 white bread crisp
1 g olive powder
1 g Frize lettuce
2 g Chard
1 g lettuce Sakura mix
How to cook:
Cut the salmon on a slicer 2.5 mm thick and put on a plate.
Place feta slices on top, peeled and diced cucumber.
Decorate with sakura, frieze and chard.
Randomly arrange white bread chips and sprinkle with powdered olives.
Drizzle carpaccio with yuzu sauce.
Olive Powder
Necessary:
300 g olives (1 can)
BY THE WAY: yield 40 g
How to cook:
For powdered olives, randomly chop, dry and punch in a blender to a state of powder.
White bread chips
Necessary:
100 g sliced white loaf
BY THE WAY: yield 30 g
How to cook:
Cut off the crusts from the loaf, wrap in cling film and freeze. Then thinly slice on a slicer and leave to dry at room temperature.
Salmon carpaccio
Necessary:
Lightly salted salmon
How to cook:
Flatten the salmon fillet, wrap it in a roll with cling film and give it a dense shape. To freeze. Cut on a slicer.
Chef at White Rabbit Restaurant Vladimir Mukhin offers to serve on the festive table tender veal with green pea puree, asparagus and parsley foam.
Veal with green pea puree, asparagus and parsley foam
VEAL RECIPE WITH GREEN PEA PUREE, ASPARAGUS AND PARSLEY FOAM
Necessary:
150 g veal loin
5 g salt
10 g olive oil with garlic and rosemary
20 g green peas
30 g asparagus
20 g atuk salad
10 g shallots
3 g garlic
For the parsley sauce:
80 g parsley
300 ml cream 33%
300 ml milk
5 g green onions
30 g boiled veal bone broth
How to cook:
Marinate veal with spicy butter.
Grill for 10 minutes until done.
Saute asparagus with green peas, garlic, shallots and lettuce.
For the sauce, beat everything in a blender, strain and beat again into foam.
Boil mashed potatoes from peas, add broth there.
Serve everything on a plate, starting with the side dish
Delicious spring dish from the chef of the Moscow "Cafe-Chekhov" Denis Perevoz: risotto with baby zucchini and pesto sauce.
Risotto with baby zucchini and Pesto sauce
RISOTTO RECIPE WITH YOUNG Zucchini AND PESTO SAUCE
Necessary:
80 g Arborio rice
30 g olive oil
80 g young zucchini
100 g coconut milk
10 g parsley
10 g dill greens
10 g celery greens
3 g lemon juice
2 g sesame seeds
Green Basil and Pesto Olive Oil Sauce
20 g shallots
7 g wine vinegar
20 g celery root
10 g flour
3 g garlic
How to cook:
Rice fry together with chopped onions and celery over low heat in olive oil, pour in water and cook until cooked for 20 minutes, stirring occasionally.
Separately cut the zucchini, roll them in flour and fry in olive oil, season with garlic after cooking.
Season the finished rice with coconut milk, boil for 5 minutes and pour in the pesto sauce, put the risotto in a deep plate, ready-made zucchini on top of the risotto, green salad seasoned with olive oil and lemon juice on top of the zucchini, garnish with sesame seeds.
Chef of the restaurant "Brasserie Most" Regis Trigel- the author of a very unusual seafood recipe "Sea Sausages":
Regis Trigel
RECIPE "SEA SAUSAGES"
Necessary:
300 g sea scallops
160 g egg white
4 eggs
150 ml cream
150 g smoked salmon
300 g shrimp
150 g mussels "Marinière"
Salt, pepper, garlic
White wine sauce:
1.5 l cream 1.5%
0.5 l white wine
Salt, pepper to taste
Basil to taste
Parsley to taste
Fish broth:
300 g Dorada
300 g Seabass
Salt, pepper to taste
Sea sausages
How to cook:
Boil white wine sauce. Evaporate white wine for 10-15 minutes, add fish broth to wine (cook fish in 1 liter of water for 20-25 minutes, add salt and pepper to taste), evaporate again for 30 minutes. Add cream and cook for another 10 minutes. For 1-2 min. add smoked salmon, mussels "Marinière", tiger prawns, basil inflorescence and parsley to the sauce until cooked.
Sausages: beat the whites, mix with finely chopped scallops, roll into sausages and cook in lightly salted water for 10-15 minutes.
Remove the sausages from the water, put them in a bowl and pour over the White Wine sauce. Decorate with a French greenery bouquet.
Chef at Tarantino Restaurant Victor Apasiev wants to please all the ladies with a dish "Shrimp carpaccio with fennel and citrus sauce":
Shrimp carpaccio with fennel and citrus sauce
SHRIMP CARPACCIO WITH FENNEL AND CITRUS SAUCE
Necessary:
portion for 1 person, 150g
6 shrimp
12 g mixed salad
25 g fennel
30 g orange sauce
Salt, pepper to taste
Olive oil
How to cook:
Orange Sauce: Squeeze the juice from several oranges. Evaporate the juice with granulated sugar until the consistency of a thick sauce. Cool, mix with olive oil (2 times less than the volume of orange sauce).
Scald shrimp, salt, pepper, add a little (3 g) olive oil, cool, beat off.
Put on a plate, pour orange sauce 2/3. Mix salad with thinly sliced fennel, season with the rest of the orange sauce and put on top of the shrimp.
Bon appetit!
Barbara Bar Restaurant Chef Maxim Myasnikov on this day I prepared a tender chocolate mousse with raspberries:
Chocolate mousse with raspberries
CHOCOLATE MUSS RECIPE WITH RASPBERRY "TWO CHOCOLATES"
Necessary:
for 10 servings
Biscuit:
3 eggs
90 g sugar
70 g wheat flour
Dark chocolate mousse:
350 g dark chocolate 70%
7 eggs
100 g powdered sugar
Milk chocolate mousse:
500 g milk chocolate
4 eggs
Mousse "Two chocolates":
150 g biscuit
800 g dark chocolate mousse
120 g raspberries
660 g milk chocolate mousse
Chocolate mousse with raspberries
How to cook:
Biscuit:
Beat the eggs and sugar until stiff, then gently fold in the flour.
Spread the resulting dough in a thin layer on a silicone mat or parchment and bake in the oven for 10 minutes at a temperature of 180 ° C.
Dark chocolate mousse:
Melt dark chocolate in a water bath.
Separate egg yolks from whites. Beat the yolks with powdered sugar until thick foam and, kneading well, add to the melted chocolate.
Milk chocolate mousse:
Melt the chocolate in a water bath. Separate egg yolks from whites. Beat the yolks with powdered sugar until thick foam and, kneading well, add to the melted chocolate.
Beat the whites, add in parts to the chocolate mass and knead well.
Mousse "Two chocolates":
Divide the biscuit into two parts according to the size of the mold.
Put the first cake on the bottom of the mold, pour over part of the dark chocolate mousse, arrange raspberries (100 g) in rows and pour the rest of the mousse.
Align the mousse, cover with a second biscuit cake and top with milk chocolate mousse.
Place in refrigerator for 40 minutes.
BY THE WAY: when serving, garnish with raspberries (20 g).
And also "for dessert" - a recipe from a recognized champion in pastry craftsmanship Alexandra Selezneva: luxurious strawberry green tea cake.
Green tea cake with strawberries
Airy light dessert from Alexander Seleznev. Watch the video!..
GREEN TEA CAKE WITH STRAWBERRY RECIPE
Necessary:
70 g chopped pistachios
150 g butter
5 proteins
150 g powdered sugar
70 g flour
2 tsp green tea
350 g fresh berries (eg strawberries)
2 tbsp. l. berry jam
How to cook:
Beat egg whites until light foam forms. Then add powdered sugar and continue beating until peaks form.
Bring the oil to a boil on the stove and burn (until brown). Then cool the butter to room temperature.
Sift flour and mix with tea and chopped pistachios.
Gently stir flour mixture into egg whites.
At the end, add the oil and gently knead the uncooked dough.
Transfer the dough to two round baking dishes and put in the refrigerator for 30 minutes.
Then bake the dough for 25 minutes at 170°C.
Lubricate the finished baked cakes with jam, leveling it over the cake with a thin layer.
Put strawberries on top or any other to your taste.
Sprinkle the sides of the cake with ground pistachios.
We feel free and confident in the kitchen if we know cool life hacks that allow us to create amazing dishes. And if we have in stock a few tricks that the best chefs in the world have shared with us? What if you gain experience from them by following their advice?
It's time to turn the cooking process into a real art, fascinating and exciting. In this review, we have collected the most interesting tips and life hacks from trendsetters in culinary fashion.
Jamie Oliver
It is unlikely that this chef needs a special introduction. Jamie Oliver is a famous English chef, restaurateur, and part-time showman who was able to interest millions of viewers in cooking and spread the philosophy of home healthy eating to the whole world. By the way, fifteen years ago, Jamie Oliver was awarded the Order of the British Empire for these achievements, and was also admitted to the Royal College of General Practitioners.
How to Peel Ginger Root Easily
- The most effective way to peel ginger is to scrape off the brown skin with a simple teaspoon. So you do not cut off the excess, retaining all the pulp.
- If you're in a hurry, just cut off four sides of the spine, leaving thick trimmings. You can then use them to make ginger tea and other healthy drinks.
How to separate the protein from the yolk
- The classic way to quickly separate the yolk from the protein is to split the egg into two parts and pour the yolk into one or the other shell until only it remains in it. This should be done over a bowl where the protein will drain.
- Another easy way to rid the yolk of the white is to crack the egg right into your palm and let the white drip between your fingers until only the yolk is left in your hand.
- If you have a clean 0.5 liter plastic water bottle on hand, you can, by squeezing it in the middle, gently draw the yolk from a broken egg into a plate with a neck.
Heston Blumenthal
Heston Blumenthal is a famous English innovative kitchen alchemist whose vocation is molecular gastronomy. Once a self-taught chef, his talent and ability to improvise has made him the world's leading chef, author of cookbooks and host of his own BBC shows, in which he shares fascinating insights into the combination of foods and the chemical processes involved in cooking. .
How to cook pasta
- If you are going to make excellent pasta, use only high quality products from durum wheat. Pasta loves water, so even for a couple of servings of pasta, you need at least two liters of water.
- Do not be guided by the cooking time indicated on the package as recommended. Taste the pasta yourself (the pasta is ready when it reaches the al dente stage) and, after stopping cooking and draining the water, add olive oil to them.
How to fry food
- Frying food is not such a simple process as it seems at first glance. It is important to monitor the temperature of the fat, because too hot fat will burn the food, and too cold fat will saturate the food, which will become unpleasantly greasy in taste.
- If you regularly cook french fries, first boil the slices until soft and, pulling out with a slotted spoon and letting the water drain, transfer to the refrigerator for an hour, then fry in a deep fryer in two stages. Let the fat drain a little before serving these potatoes.
April Bloomfield
April was born in the UK, although she became a world-famous chef by opening several restaurants in the US (two of them Michelin-starred). She is the author of several cookery books, in which she reveals the secrets of her home cooking, and also shares her author's meat recipes. By the way, to try her signature burger at the New York restaurant The Spotted Pig, visitors book tables a month in advance.
How to make the perfect herb sauce
Since April Bloomfield specializes in meat dishes, she knows all about the perfect sauces for them. Try to make this one - simple and insanely delicious:
- In a bowl, chop two shallots, a clove of garlic, chili pepper, 50 grams of parsley, 50 grams of mint and salt.
- Add two tablespoons of lemon juice and 150 milliliters of olive oil, then mix. The sauce is ready!
How to cook meat dishes
- Just before cooking, let the steak soak for about ten minutes in a small amount of salt. This approach will ensure uniform frying of meat, and also create an appetizing salty crust.
- When looking for your favorite burger, feel free to experiment and try different combinations. Of course, you need to use only high-quality meat. April Bloomfield's Crown Burger is served with Roquefort cheese and thinly sliced French fries.
Wolfgang Puck
This Austrian chef currently owns twenty restaurants around the world. He became famous not only for his unorthodox take on cooking recipes, but also for his signature original recipes and cookbooks. By the way, it is Wolfgang Puck who is the main person responsible for buffets and festive feasts at Oscar parties.
How to choose seasonings
- Universal herbs that should always be in the kitchen: rosemary, thyme, kaffir lime, mint and basil. Thanks to this set you will be able to create masterpieces even from simple products.
- Fresh fish fillets are easy to spoil with extra seasoning, and to make them just amazing, just add basil and olive oil. Rosemary and basil are great for chicken and vegetables. Thyme and mint will help refresh the taste of dishes, while kaffir lime leaves will diversify Asian recipes.
How to cook vegetables
- Boiled potatoes are a simple and tasty dish, which requires some subtleties when preparing it. After boiling the potatoes, drain the water from the pan and put the potatoes back into it, tightly closing the pan with a lid and leaving for 5-7 minutes.
- If you are going to steam vegetables, be sure to add olive oil to them. It must be of high quality - only in this way the prepared vegetables will turn out to be truly tasty.
Vladimir Mukhin
Vladimir Mukhin is the most famous Russian chef, whose name is known outside of our country. Vladimir is a champion and laureate of various culinary competitions, the chef of the White Rabbit restaurant in Moscow. He once started his career in the kitchen of the restaurant where his father worked, and today he oversees many restaurants himself, managing to organize gastronomic events and travel the world collecting unique regional products.
How to choose products
- The key to success is only good, high-quality products. Never buy frozen meat or fish for your meals. Always pay attention to seasonal vegetables or fruits - they are the most delicious.
- In the markets, wind up your vendors, sample their freshest products, and feel free to check out proven recipes.
Universal dishes
- Soup is a unique dish that combines many flavors at once. It does not need any sauces and side dishes, the soup replaces everything at once. By the way, Vladimir himself loves borsch: the chef eats it at any time, and if he were told that he would eat only one dish all week, Vladimir would choose this particular soup.
- Reconsider your opinion about vegetables. Today it is not only a universal side dish, but first of all - the main ingredient and an independent dish.
Ina Garten
Ina Garten is known all over the world as a famous author of cookbooks and a charming TV presenter. Aina never received a special culinary education, but in France she became interested in cuisine and fell in love with the cult of fresh and quality food. Today, as an energetic and passionate chef, Aina develops her own line of Barefoot Contessa products and continues to publish recipe books.
Fruit hacks
- When buying fruits that have not yet reached their optimal maturity, put them with those products that should ripen faster. So, for example, a rapidly darkening banana will significantly speed up the ripening process of neighboring fruits.
- The ripeness of a pineapple can be determined not only by smell: if you pull on one of the longest leaves on its top, and it separates effortlessly, the fruit is definitely ripe.
- Lemon juice is your main assistant in the kitchen. It not only perfectly fights against sharp and unpleasant odors, but also helps to instantly get rid of the hotness of hot spices that have stuck to your fingers.
Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.
Chef's Recipes: High Art Made Easy
Who said celebrity chefs, Michelin-starred chefs and culinary geniuses have complicated recipes?
Of course, they can spend a whole day preparing a dish with ingredients that are unthinkable for us. But sometimes they don't! And they come up with the simplest recipes, according to which everyone can build a delicious dinner in a short time.
“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarian propagandist Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.
Cottage cheese vanilla pudding from James Oliver
What do you need:
110 g softened butter
220 g powdered sugar
2 vanilla pods
270 ml milk
How to make James Oliver's Cottage Cheese Vanilla Pudding:
- Cut the vanilla pods lengthwise, remove the seeds, put the vanilla in a bowl.
- Grate lemon zest, add butter and icing sugar, beat everything together. Add egg yolks to the mixture, beat again.
- Pour milk at room temperature there, squeeze lemon juice, pour flour. Mix.
- Put the dough in a greased baking dish, bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
- Curd pudding from James Oliver is ready.
Bon appetit!
Beef Burgundy by Julia Child
250 g bacon
1 kg beef tenderloin
1 carrot
1 bulb
2 tbsp. spoons of flour
750 ml dry red wine
1 st. a spoonful of olive oil
1 st. a spoonful of tomato paste
500 ml stock
Salt, black pepper to taste
How to cook beef burgundy from Julia Child:
- Cut beef into cubes, pat dry with paper towels. Finely chop the bacon and fry, put in a baking dish.
- In the same pan, fry the beef, then finely chopped onions and carrots.
- Put all the prepared ingredients in the form. Salt, pepper, add flour, mix. Put in the oven, preheated to 200 degrees, for 4 minutes, mix again. Pour in wine and broth, put tomato paste. Mix again and put in the oven. Simmer for 2.5 hours at 160 degrees.
- Julia Child's Beef Burgundy is ready.
Bon appetit!
Ratatouille by Thomas Keller
3 red, orange and yellow pepper halves
5 st. spoons of olive oil
3 garlic cloves
1 bulb
4 cherry tomatoes
1 sprig thyme
1 sprig of parsley
1 eggplant
Salt, black pepper to taste
How to make ratatouille from Thomas Keller:
- Roast the peppers in the oven, laying crust side up on a baking sheet. Cool, remove the skin. Slice.
- Finely chop the onion and garlic, sauté in olive oil. Add chopped tomatoes and spices.
- Zucchini, eggplant, cherry tomatoes cut into thin slices, put in a spiral in a baking dish. Add garlic mixture on top.
- Close the form with foil, bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
- Ratatouille by Thomas Keller is ready.
Bon appetit!
Yellow soup from William Pokhlebkin
1.25 l meat broth
7 egg yolks
50 g butter
1–1.5 st. tablespoons of wheat flour
1 teaspoon ground ginger
1 teaspoon 6% apple cider vinegar
pinch of saffron
How to cook yellow soup from William Pokhlebkin:
- Beat egg yolks, add vinegar and dilute in warm meat broth.
- Melt the butter over low heat in a saucepan, slightly darken the flour in it until light yellow. Cool down.
- Pour the entire broth with the yolks diluted in it into a saucepan with toasted flour and, stirring constantly, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
- Yellow soup from William Pokhlebkin is ready.
Bon appetit!
Chicken and Rice Casserole by Paula Dean
400 g green beans
500 g chicken fillet
1 bulb
225 g hazelnuts
300 g celery paste
1 cup mayonnaise
170 g boiled rice
1 cup grated cheddar cheese
A pinch of salt
How to make Paula Dean's Chicken and Rice Casserole:
- Chop onions and nuts. Boil rice. Chicken fillet cut into pieces.
- Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
- Paula Dean's Chicken and Rice Casserole is ready.
Bon appetit!
October 20 is International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and turn even the simplest dish into a masterpiece of culinary art.
Jamie Oliver
Chicken thighs with potatoes and oregano
Ingredients:
Jamie Oliver also known as the "Naked Chef" (not because he undresses, but because when he cooks, his principle is: discard everything superfluous and superficial) - the famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of an order of knighthood, which he was awarded by the Queen of England herself.
5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste
Cooking method:
Boil potatoes.
Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.
Fry the chicken thighs in a skillet over high heat for 10 minutes.
Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.
Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.
Affogato
Ingredients:
1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream
Cooking method:
Pour coffee with sugar into a small container for cream.
Boil half a teapot of water.
Crumble the cookies on the bottom into coffee cups, then add the cherries and chopped chocolate.
Pour boiling water over coffee with sugar before serving.
Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour over coffee.
Gordon Ramsay
Breaded fish with potatoes and pea puree
Ingredients:
Gordon Ramsay- the first Scot to be awarded three Michelin stars. Currently, Ramsay is the owner of 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the United Kingdom. He is the author of several cookbooks and the host of his own reality show "Hell's Kitchen", in which he shows not only his skill, but also a difficult character.
For breaded fish:
4 skinless white fish fillets (like haddock, cod, or pollack)
75 g flour
salt and black pepper
1 large beaten egg
75 g fresh bread crumbs
3-4 st. l. olive oil
For potatoes:
1 kg peeled potatoes
salt and black pepper
5 garlic cloves
a few sprigs of thyme and rosemary (leaves only)
olive oil
For pea puree:
600 g green peas (can be frozen)
a few pieces of butter
a little white wine vinegar
salt and black pepper
Cooking method:
Preheat the oven to 220 ° C and put a baking sheet in it to warm up.
Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to be pierced with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.
Place potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, turning the slices with tongs so that they are all coated with oil and seasonings.
Put in the oven for 10-15 minutes. Flip a few times until the potatoes are golden and crispy.
While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish, and pour the bread crumbs onto another plate.
Heat olive oil in a large skillet. Dip fish in flour, shake off excess. Dip the fillet in the beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in the skillet and fry for 2-3 minutes on each side until the fish is golden and crispy.
Drain the peas, pour them into a saucepan and lightly mash with a fork or potato masher.
Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.
Place potatoes and fish on paper towel to remove excess oil. Then serve with pea puree.
Baked eggs with forest mushrooms
Ingredients:
20 g butter + more for greasing
400 g wild mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (not less than 33%)
25 g cheddar (grated)
Cooking method:
Put the pan on a high heat and put the butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.
Preheat oven to 190℃. Lightly oil 4 serving tins and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.
Put the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately, with fresh bread or buttered hot toast.
Alain Ducasse
Gougères
Ingredients:
Alain Ducasse one of the most famous chefs of our time. He owns over 20 restaurants worldwide. The lunch at which he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretched for years ahead. Ducasse - the owner of the highest French award - the Order of the Legion of Honor.
0.5 cup milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g for sprinkling
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs
Cooking method:
Preheat oven to 200°C. Line a baking sheet with parchment.
In a small saucepan combine water, milk, butter, salt and bring to a boil.
Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. While stirring, simmer over low heat until smooth and well off the bottom, about 2 minutes.
Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine it with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Place the dough in a pastry bag and pipe the balls about 2 cm apart - the dough will rise well in the oven. The size of the balls is up to you.
Sprinkle cheese on top.
Bake for about 20 minutes or until puffed up and golden brown.
Serve hot or slightly chilled - - as desired.
Buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven if desired.
Trout in green pea sauce
Ingredients for 8 servings:
1 trout (3.5 kg)
For sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream
Cooking method:
Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. The rest of the peas continue to cook for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.
Drizzle the resulting puree with olive oil, salt and pepper.
Heat olive oil in a large skillet and add diced onion. Simmer for 3 minutes until it becomes soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is quite soft.
Cut lettuce leaves "rocket" into rectangles, about 4 cm long.
Cut the fish fillet into 8 parts, about 150 g each.
Grate each piece with salt and fry in a hot frying pan until cooked.
Add a piece of butter at the end of cooking so that foam forms in the pan.
In a separate saucepan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, onion with remaining liquid. Add butter. Simmer a little.
Add chopped rocket lettuce leaves. Add some more butter and drizzle with olive oil to thin the sauce.
Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam up.
Pour some mushroom sauce onto a plate. Put fish on it. Pour around more sauce, garnish with salad. Season everything with salt and pepper.
Pierre Herme
Krakow cheesecake
Ingredients:
Pierre Herme famous French confectioner. He is called the "Picasso of confectionery art". Already at the age of 20, he was appointed chief confectioner of the Fauchon Grocery House, and today he is the creator and owner of two confectionery boutiques in Paris, the owner of a confectionery shop and a tea salon in Tokyo, a professor at the Higher National Confectionery School of France, a professor at the Culinary Academy, a knight of two national orders France, winner of the gold medal of the Academy of Chocolate and the "Culinary Trophy" of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.
Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg
Curd stuffing:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 art. l. vanilla sugar
3 art. l. potato starch
100-200 g raisins
1 egg yolk for greasing
Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon
Cooking method:
Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Mix until combined. Add flour and knead a soft, elastic dough.
Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.
Take two-thirds of the chilled dough and roll it out to a thickness of 0.4 cm.
Very carefully transfer the dough to a baking sheet lined with parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.
The second part of the dough is also rolled out into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.
Transfer the shortcrust pastry strips to a cutting board, stacking them next to each other. Place in refrigerator until use.
Preheat the oven to 180 o C.
Bake shortbread for 15 minutes. Then let cool completely.
Trim the cake so that it fits into the mold.
Curd stuffing:
Rub the cottage cheese 2-3 times through a sieve. You should get a very soft, smooth mass.
In the bowl of a food processor, beat the butter with 200 g of icing sugar and vanilla sugar until creamy.
Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoonful of cottage cheese. Thus, alternately, without ceasing to beat everything at the average speed of your mixer, add the yolks and all the cottage cheese.
Whip the egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue beating until stiff peaks.
Gently fold in the raisins and starch into the curd mass. Then gradually, in three doses, introduce beaten egg whites.
Put the curd filling on top of the shortcrust pastry, smooth it out.
Make a lattice out of strips of shortcrust pastry.
Lubricate the grate with a little beaten egg yolk.
Put the baking sheet in the oven preheated to 180 o C for 50-60 minutes.
After baking, slightly open the oven and leave the cheesecake inside for another 1 hour.
Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.
Glaze:
Whisk powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let her freeze.
Viennese chocolate biscuits
Ingredients for 45 pieces:
260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt
Cooking method:
Preheat the oven to 180 ° C. Line a baking sheet with baking paper. Prepare a confectionery syringe or a bag for depositing cookies.
Sift flour together with cocoa powder.
Beat butter with powdered sugar until creamy.
In a separate bowl, beat egg whites with a pinch of salt.
Combine butter mixture with flour. After complete mixing, add the proteins and carefully mix them into the dough, in three steps, from the bottom up, so that they do not fall off if possible.
Place the dough in a piping bag and pipe the cookies in a zigzag pattern.
Bake 10-12 minutes. Take out and let cool 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.
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