Tag: video

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

If you love chicken cordon bleu because it’s “fancy,” and
you serve it primarily to impress dinner guests with your culinary skills, then
this video is really not for you. However, if you love chicken cordon bleu
because of its winning flavor combination of chicken, ham, and Gruyere cheese, then
stick around.

Don’t get me wrong, I love the classic preparation, and will
do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can
deliver the same basic flavor and texture profile with significantly less time
and effort.

By the way, while most consider this a French recipe, the
word on the street is that this actually originated in Switzerland. That
doesn’t really have any bearing on the recipe, but since I can’t remember ever
giving the Swiss a hard time here, I thought I’d take this opportunity to ask,
what’s up with those pocketknives? You really need one tool that can both kill
a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video,
and this, as the name would indicate, was certainly a blue ribbon winner. It
made for a perfect lunch, but throw a poached egg on top, and you’ve got a
stellar brunch item; or cut these up into quarters, and serve as finger food
for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the
top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

1/2 cup diced ham

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the
top

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Warming Up with Beef Merlot

The weather just turned cold and wet here in San Francisco,
and when that happens I always crave something hot and comforting, ladled from
a steaming pot. I do have a brand new video to post for Friday that
fits the bill nicely, but due to circumstances beyond my control, it will not be up
until late in the day.

In the meantime, I hope you enjoy this video recipe for
beef merlot that I posted a few years ago. It’s an easy take-off on beef
bourguignon, and one of my all-time, cold-weather favorites. Be sure to read the original post here, to find out why the heck I used merlot. Enjoy!

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Pumpkin soup

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This warming, low-fat pumpkin soup recipe is perfect for Halloween – especially when it’s served with breadstick broomsticks!

That’s goodtoknow

To spice up your pumpkin soup, crumble in a pinch of dried chilli when you’re cooking the onion.

Ingredients

2tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1lb 6oz) pumpkin flesh, roughly chopped (can use butternut squash instead)
2 sweet potatoes, peeled and roughly chopped
1.2 ltrs (2pts) water or vegetable stock
200ml (7fl oz) soya light alternative to milk
4tbsp soya alternative to cream

For the ‘broomsticks’

4 part-baked breadsticks
2tbsp olive oil

Method

Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the soya light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of soya alternative to cream.

By alprosoya.co.uk

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

57% 1306 votes

43% 1306 votes

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