Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe.
Recipe: https://www.rednumberone.com/borscht-...
Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color.
Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian, Romanian, Polish and Lithuanian. There are many variations of borscht.
Today’s recipe taught me one of my colleagues from Western Ukraine. The difference is that we don’t sautéed vegetables and add them as they are. It makes taste of borsch brighter and let you feel taste each of vegetables better. We will cook borscht based on meat stock, but, you could use vegetable stock as well.
Ingredients:
For the stock:
600-800gr (about 1 ½ pounds) meat fillet or with bones (chicken, beef or pork)
1 medium sized onion, peeled
1 medium sized carrot, peeled
Bay leaf, coriander seeds, thyme, black pepper peas and salt to taste
3-4 litres (about 4 quarts) cold filtered water
For Borscht:
500gr (about 1 pound) potatoes, peeled and diced
1 medium sized beetroot, peeled and grated
1 big carrot, peeled and grated
1 big onion, pilled and finely chopped
300-400gr (about ¾ pound) cabbage, finely shredded
1 bell pepper, deseeded and finely chopped
1 ½ cup canned tomatoes diced
1 chilli pepper, deseeded and finely chopped (to taste)
1/3 cup fresh greens of parsley, coriander and dill, finely chopped
Salt and ground black pepper to taste
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Borscht or Borsch is a staple dish in Russia,Ukraine and some Eastern European countries. Every family would have their secret recipe.
So today, I am sharing mine.
For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin.
To make your beef stock flavorful you will need:
1 onion
1 carrot,
1 parsnip
1 celery stalk
some parsley and dry spices like: bay leaves, coriander seeds and black peppercorns.
Also, some salt and pepper to taste and one dry chilly pepper.
For Borscht you will need:
3 medium size beets( with beet greens)
2 medium size carrots
1 parsnip
2 cloves of garlic
1 head of green cabbage
celery greens
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar
To serve you will need:
2 cloves of garlic
fresh dill
sour cream
Method:
In a large stock pot add all your meat and vegetables for the stock( you don't need to peel them, since they are going to be discarded after the stock is done).
Add spices.
Add cold water to cover stock size ¾ of a way.
Set to boil.
Right before boiling process have started collect and discard the foam that appeared on the top.
Leave to simmer for about an hour.
Peel beats.
After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or spread it on toast.
Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes).
Take out the meat and beets, set aside to cool.
Strain beef stock and return to pot.
Set on slow simmer.
Add grated carrots and grated parsnip, cook for 10 minutes.
Add chopped beet greens and chopped beet stalks.
Add cubed potatoes and cook for 10 minutes.
Add chopped cabbage and cubed meat. Cook until cabbage is just al dente.
Grate beets, add chopped garlic and vinegar.
Add to soup along with fresh herbs,
Turn off the heat and close the lid.
Let sit for 10 minutes.
Enjoy Borscht with chopped garlic, fresh dill and sour cream.
Serve it with Russian black bread.
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Finally Boris makes a big pot of borsch soup. Many carrots, beets and onions were harmed in the making of this video. They were delicious.
Ingredients:
1.5L water
1 medium size beet
2 potatoes
1 carrot
2 small onions
1 half cabbage
2 garlic cloves
(shots of vodka optional)
300g meat with bone
1-2 bay leaf
salt, lots of it
some sour cream and dill for on top
(use mayonez for true Boris experience)
Instructions:
*Take the meat and slice it into pieces. Put in pot and cover with water.
*Set it to boil for 1.5 hours. Strain the meat and use the water as the base for soup. Optionally use the meat in the soup for better taste.
*Add the 1.5L of water to the pot and add the meat and beets and potatoes.
*Set it to boil on medium temperature.
*Slice the carrots and onions. Optionally also some garlic. Start frying these components together.
*Add bay leaf to the boiling soup.
*Fry the carrot, onions and garlic and add to the soup.
*Add salt, to taste.
*Cut up the cabbage and add to the soup.
*Boil until all components are soft to eat.
*Serve with black bread, sour cream and dill on top.
Enjoy!
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End music:
Cheeki Breeki Hardbass Anthem
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Category
Comedy
For many Americans, summer means afternoons spent tending burgers on the grill. Mark Bucher, founder of BGR The Burger Joint, and Tim Carman, Washington Post food critic, along with WAMU 88.5 producer Michael Martinez, demonstrate how to prepare the ideal hamburger patty. Get tips like how big to make your patty, what ingredients to use (hint: sometimes all you need is salt and pepper), why your thumbprint plays an important role and how to tell the difference between medium well and medium rare.
Filmed and edited by WAMU 88.5 intern Douglas Bell
More: http://thekojonnamdishow.org/shows/20...
While you can make a burger out of almost anything -- chicken, turkey, fish, plants -- most people think beef when they think burgers. Well, at least that's what Amiel Stanek thinks. He's here today to show you every way to cook hamburgers using chuck beef. You can't go wrong with a classic cast-iron skillet burger, but don't write off other... let's say less orthodox techniques, like Hibachi grilled or ironed. Seriously, the ironed burger is actually really good. Conversely, we do not recommend the peanut butter mixed-in burger. Just don't.
Skip to each of the methods here:
Cast Iron 1:06
Grill Pan 1:52
Pre-Seasoned 2:30
Frozen Burger 3:20
Gas Grill (3 Ways) 4:02
Gas Grilled Burger 4:29
Gas Grilled Frozen Burger 4:53
Ice Chip 5:18
Charcoal Grilled 5:40
Hibachi/Indoor Grill 6:29
Butter Seared 7:10
Steamed 7:43
Toaster 8:26
Iron 9:29
Deep Fried 10:15
Waffle Iron 10:53
Rotisserie 11:28
Smash Burger 12:11
Frozen Smash Burger 13:03
Onion Smashed Burger 13:37
Grilled Smash Burger 14:20
Smoker 14:52
Searzall 15:28
Sous Vide 16:09
Microwave 17:03
Dehydrator 17:44
Tar Tare 18:28
Hand Chopped 19:15
Mix-Ins (3 Ways) 20:09
Butter Burger 20:37
Mayonaise 21:03
Peanut Butter 21:31
Juicy Lucy 22:03
Baked 22:50
Roasted 23:24
Broiled 23:58
Easy Bake Oven 24:39
Pan To Oven 25:29
Reverse Sear 26:07
Firepit (3 Ways) 27:00
Lava Stone 27:21
Wood Grilled 27:48
Foil Packet 28:16
George Foreman 28:45
Air Fryer 29:23
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Every Way to Cook a Hamburger (42 Methods) | Bon Appétit
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my homemade hamburger recipe.
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Ingredients
500 grams ( 17.63 Ounces ) of mince meat
250ml of milk
Half an onion
Half a cup to 2 cups of bread crumbs
1 Egg Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D
Category
American Apple Pie
MAKES ONE 9-INCH PIE
For the Crust:
2 cups whole-wheat pastry flour
1 tsp. sea salt
1 tbs. coconut sugar
½ cup coconut oil
½ cup ice-cold water
-Preheat the oven to 350 degrees.
-Place all of the pie crust ingredients in a food processor and blend. The mixture will form a large ball of dough in no time at all. Set aside one-quarter of the dough for the crisscross topping.
-Lightly sprinkle your clean work surface and a rolling pin with flour. -Roll the larger portion of the dough into a large circle, about 12 inches in diameter. Transfer the circle to a 9-inch pie pan. Create a ridge around the rim with your fingers. Then poke holes in the bottom of the dough with a fork. This will help the pie crust bake evenly.
-Set aside in the refrigerator and prepare the filling.
For the Filling:
5–6 organic apples
½–¾ cup maple syrup
1 tsp. cinnamon
3 tbs. whole-wheat pastry flour
Peel and core the apples and slice into thin pieces.
Place the apple slices in a large bowl and add the remaining ingredients. Stir to mix thoroughly.
Remove the crust from the fridge and pour the apple mixture into it.
Roll out the remaining dough and cut into 1-inch strips. Weave the strips in a crisscross fashion on top of the filling. Secure the edges to the side of the pie by pinching them together with the bottom part of the crust.
Bake the pie into the oven for 45 minutes to 1 hour. You can check the apples with a fork—they are done when they feel tender—and the lattice top should be golden brown.
Remove the pie from the oven and let it sit for about 15 minutes, to allow the liquid to thicken and cool.
In The Yoga Plate, LA-based yoga power couple Tamal and Victoria Dodge introduce readers to the philosophy of yoga as it is reflected in our eating choices. The 108 recipes are designed according to the concept of ahimsa, or non-harm. “Consciously or not, we can cause a lot of harm with our eating habits,” explain the authors. “Living with ahimsa means we try to cause the least harm possible to all living creatures.”
Each recipe takes you through your daily practice of yoga, starting with “Morning Meditations,” where you’ll find smoothies and breakfasts to fuel and power you through the day; “A Plate Full of Prana,” with snacks, soups, and salads to revitalize your system; “A Bowl Full of Yin,” with recipes to help cultivate a centered mood; and “Sweet Savasana” for restorative and beneficial dessert options.
Homemade Classic Apple Pie – Fall is around the corner. It’s time to bake some apple pies. In this classic recipe, I baked the apples instead of cooking them in a pot. Thus, I chose to use a glassware instead of an aluminium pan (which will bake the pie a lot faster but need to be careful not to burn the crust while the apples are still not cooked) I hope you’re inspired with this recipe and would give it a try. Enjoy!
Ingredients:
Pie Crust:
350g (2 1/2 cups) all-purpose flour
226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes
1 tsp salt
6-8 tbsp of cold water
Apple Filling:
6 large apples or 8 medium apples, peeled, cored, and cut into chunks
50g (1/4 cup) granulated white sugar
50g (1/4 cup) light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter
2 tbsp cornstarch /corn flour
Egg wash
Castor or fine sugar sprinkle (optional)
Garnish:
Vanilla ice cream or whipped cream (whichever you desire)
I am using 9 inch glass pan.
Instructions:
Apple Filling:
1. Remove apple skin, cored and cut them into chunks of half an inch.
2. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices. This is also so that the crust will turn soggy when we bake with the juices.
3. After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes.
4. Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized.
5. Let it rest and cool.
Pie Crust:
1. In a food processor, place the flour and butter, and pulse a few times until they become coarse. Add the salt and cold water, and continue to pulse a few more times until it just starting to come together.
2. Transfer on a clean surface. Pat and form a round shape of dough. Cut the dough into half. Wrap each of the halves with cling films.
3. Refrigerate the dough about at least 30 minutes or 1 hour.
4. After the dough has been chilled, take one half from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened. Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan.
5. Use a fork to poke the base so that it could bake evenly. Set this aside, while working on the other half of the dough.
6. Repeat the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width.
7. Pour the apples and then the caramel apple sauce onto the pie base.
8. Place each strips on top and leave an ½ inch gap in between each strips. (refer to the video to see how the design is formed) You can also cover the pie with whatever design of crust you desire.
9. Seal the sides of the pie with the excess crust.
10. Brush the top with egg wash. Sprinkle with some sugar. (optional)
11. Bake it a preheat oven at 200°C / 390°F for 50-60 minutes (depending how brown you desire). If you realise the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn.
12.Serve with a scope of vanilla ice cream or whipped cream.
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The Best Chocolate Soufflé You’ll Ever Make
A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.
Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
Learn how to make Chocolate Soufflé! Go to http://foodwishes.blogspot.com/2017/0... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Chocolate Soufflé recipe.
Ingredients
2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler).
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
9. Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.
Cooking time and tips:
==================
The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
==========
The story
==========
Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (http://bit.ly/2jxBmtC) the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
=======================
About the French Cassoulet:
=======================
The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com
Ingredients
1 tbsp olive oil
1/2 lb pork belly (cut into half inch pieces)
2 lbs chicken thighs (bone-in, skin on)
kosher salt
black pepper
1 lb turkey sausage (See Note 1)
1 large onion, diced
4 cloves garlic, minced
1 tsp ground clove
2 stalks of celery, chopped into 1 inch pieces
3 carrots, peeled and chopped into 1 inch pieces
4 15 oz cans white cannellini beans, drained
32 oz chicken stock
1 bunch thyme (12 pieces), tied
2 bay leaves
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 300°F.
Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
Brown the sausages on both sides in same skillet. Remove and set aide.
Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
Cook, uncovered for 1 hour and 15 minutes.
Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes
1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides.
=========================================
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