At present, I am retired from the restaurant industry. When I turned 60, I met my true soul mate, married him and together we are raising his /our young son. He is my fourth son, my other three sons are all grown men. God bless them all and their beautiful ways. My RU-vid channel was created by me with the persistence of one of my sons. He helped me throughout the process with his most imperative feedback. I always wanted to share my recipes as well as any tips to assist people and make them better and stronger cooks in their domain. Please check out my channel and all my different recipes and find some that suit you. I appreciate all of you who have subscribed. One more thing, check out my book on Amazon called "THE CRAZY LIFE OF A FEMALE CHEF ". Happy Cooking!
"true" French bread has no oil - only salt, water, flour, yeast. There's a law from 1993 regarding baguettes to that effect. You're making Italian bread. Which is better anyhow.
Cilantro in pesto with salmon! I can never think of what to do with cilantro besides guacamole. I will definitely make it with asparagus! What a great variation for creamy salmon/shrimp pesto pasta!
Goodness, how old is that processor? I have a old blender in great shape that's almost close to 55 years old. Best thing in my kitchen but I have an up-to-date processor. Learning slowly
You sound like Joan Cusack! Also thanks for the thorough explanation on a roux. I'll be trying to cook a crab and spinach spinach bisque and it called for it.
I apologize for not responding. I see it’s been 2 years. A lot has changed in my life and I guess I was distracted. I worked my way up for from fry cook to broiler cook to sauté and then to sous chef. I took my first executive chefs job after about 15 years and continued for another 20 years as a chef in many restaurants. I wrote a book as well. The Crazy Life of a Female Chef, it’s on Amazon. Appreciate your interest
I'm retired now. Graduated from The Culinary Institute of America in Hyde Park in 1981. Worked in restaurants including my own for 35 years. I also taught Pro Start and taught Serve Safe as well as other courses at the college level too. These videos are not to turn anyone into a chef but rather to help out whoever needs help in a kitchen, sharing my experience
Hello, I appreciate the tutorial, it makes it easy to recreate your own . However I'm in abide I study several recipes on utude, and I lost contact with the one I wanted. I was looking for, a recipe that uses cream cheese in the base of the enchilada soup and mozzarella cheese, can u help me out.
As long as the soup or sauce is thickened with a roux, then you can add cheese but only add it after the soup has thickened to the desired consistency. Maybe try adding some cream cheese to this recipe but only at the end. That will make any soup delicious. Sour cream can also be added. Good luck
I'll help you with that...first, don't make your roux too dry, second, cook it out over very low heat for about 5 minutes. Third, add small amounts of liquid to the roux, never add all liquid at once. That can cause the balls to form. It will become a thick paste. After you've added up to a cup or so if liquid, then you can add the remainder and now you can gradually turn up the heat too. This will keep roux balls away. Try this method and let me know how good your next soup or sauce comes out. Always here to help 😊
Kim this bread was outstanding !! I did it in a stand mixer and did do the egg wash and did not spray the oven and the crust came out a little softer than artisan crusty bread which is what I wanted. This will also be perfect for hoagie or sub rolls. I will make the crustier version next time for variation. But this is now my go to recipe for French Bread. Thank you so much for sharing !!!!!!!
So glad to hear that. You obviously paid attention to my instructions. I really appreciate your comment. My goal is to teach people how to prepare great food!😋
I will have to give this a try, thank you. I love the food processor, great quality and very quiet. I'm looking at buying a Magimix, so I'm hoping it'll serve me well for the next 30 years or so x
I use Old Bay Seasoning. It contains: spices and herbs (including red and black pepper) salt and paprika. If you buy a container, it will last a long time but I would rather use this than just adding paprika.
Thanks for your feedback. When I went to the CIA back in the late 70's, we learned the classical way to prepare a bisque. This is a lot simpler, but delicious none the less. My purpose with these videos is not to "show off my skills" but rather to help regular people prepare a delicious recipe without a lot of complexity.
Just want to point out that the written recipe calls for 1/2 Tablespoon of yeast, but as it is written, the t is not capitalized and at a glance could be mistaken for teaspoon. Thanks for video.
I appreciate your comment. In the past I always wrote the abbreviation for tablespoon as Tbsp, however, I wrote a book a few years back with some recipes in it, and found that the proper way to abbreviate tablespoon is tbsp , teaspoon is tsp. or T. and t. I just googled it to make sure. Thanks for the heads up!
No problem! Now I'll try it again with 1/2 Tablespoon of yeast! (I thought that seemed like a lot of salt for just 1/2 teaspoon of yeast! The amount of dough is perfect for one baguette. Thanks
