WTF Cookbook
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
Link to video -
BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to video -
Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.
He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to videoThis video is outstanding!
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I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.
Korean Carrot Salad
1 lb carrot 1 tsp kosher salt 1.5 tbsp sugar 2 tbsp white vinegar (I used rice vinegar) .5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika 3 tbsp oil 1 tbsp minced garlic Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt. Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well. Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.Serve warm or cold.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
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Gordon Ramsay's scrambled eggs.
https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/
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Made this last night, 2/3 of the 1/2 recipe. Only had half a pound of mushrooms so i added green peas. Delicious, and half a cup of rice was more than enough for the two of us. Would easily have fed four as a side dish.
https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/
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Delicious, easy and you can mix and match herbs of any sort. I've been using Italian parsley and cilantro.
Butter-Basted Chicken Breasts
By Ali Slagle
Published Feb. 27, 2025Butter-Basted Chicken Breasts
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutesFor juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.
Ingredients
Yield:
3 to 4 servings
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1tablespoon vegetable or canola oil
3tablespoons unsalted butter
4garlic cloves, smashed and peeled
4rosemary, thyme or sage sprigs, or a mixAdd ingredients to Grocery List
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Ingredient Substitution Guide
Nutritional Information
Preparation
Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing. -
That sounds great!
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... the recipe.
I made only a quarter of the recipe. It looks complicated but it's not. Basically: mise-en-place, make the sauce, add the scallops and bake. Easy.
This is the full recipe:
1/4 cup butter
1 medium green pepper finely chopped(I omitted this)
1 cup finely chopped onion
1/2 lb fresh button mushrooms (chopped if they are large)
2 Tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2-1/2 cups half-and-half
3 Tablespoons grated parmesan
1/4 teaspoon paprika
1/8 teaspoon ground nutmeg
1 lb fresh scallops (frozen works in need be)
2/3 cup dry white wine
1/2 cup fine dry breadcrumbs
1/2 teaspoon Italian seasoning
2 Tablespoons butter, meltedPreheat oven to 450 F.
Saute green pepper and onion in butter for 3 minutes. Add mushrooms for another 3 minutes. Add 2 tablespoons butter and the four, salt, and lemon pepper. Cook on low heat for 3 more minutes stirring constantly.Remove from heat and add half-an-half, cheese, paprika, and nutmeg. Bring to boil stirring constantly, reduce heat to low and cook until thick and smooth. Remove from heat, stir in scallops and wine.
Spoon into scallop shells (great for first course), or ramekins, etc. Mix bread crumbs with Italian seasoning and 2 Tablespoons butter. Sprinkle over scallops. Bake at 450 F for 12 to 15 minutes.
Most delectable!
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