Join Chef Caleb as he teaches you some ways to make some of your favourite restaurant foods at home! We'll also take you through some food preservation, simple cocktails, unusual ingredients, and maybe even some unusual wine pairings, too!
Please let us know in the comments if there are any recipes you'd like to see from us!
😊 Chef Table Sean Brock Succotash Cook 4 strips of bacon, diced Add 3 tbsp. unsalted butter 1 tbsp the canonical fines herbes of French haute cuisine (thyme, chopped parsley, chives, tarragon, and chervil) ½ cup thinly sliced sweet onion 1 tsp. minced garlic ¼ cup fine dice red bell pepper ¼ cup fine dice yellow bell pepper 2 tbsp. fine dice green bell pepper ½ cup corn Kosher salt and freshly ground black pepper In casserole dish add succotash and 1 cup heavy cream Garnish 1 Tbsp parsley and ½ ounce Asiago cheese Bake 350 F for 15 minutes
I’m a lifelong vegetarian who has never had been able to eat much at Thanksgiving, so this year I’m staying home by myself and making several veggie dishes and this is one dish I really wanted to make. Thank you for the simple, easy to follow video!!
100 y.o.? nope! My grandmother learned this recipe from her grandmother in 1892 when she was 10 y.o. Her grandmother learned it as a child herself...circa 1830s? It was a staple along with ragoux (pronounced ragu) for lumberjacks. So it's closer to 200 years old. It was originally made with pork, rabbit, squirrel, goose.
Hi there my family puts the same as you but a little more we put in shoe strings plain, and bugles, spices are garlic salt, onion powder, and celery salt we love it .
Appreciate anybody that takes the time to share stuff they know, but I always thought the canning process sterilized everything. Wash jars and everything of course
Why would you not start sauteeing the mushrooms before the onions? Mushrooms need to release their liquid and reabsorb before you throw in onions which need to do the same but take less time? Mushrooms are NOT “rushrooms”. I would love to know your thoughts please and thank you 😊
There will be considerablke shrinkage so I top up with a 2.5% saline if nessessary I also add a small amount of of GLUCOSE. WHY because the natural SUGARS in Radish varies ANd that what you are looking at - the CONVERSION by LACTO-BACTERIA of natural sugars to LACTIC ACID and the gas produced is NOT AIR it's CABON DIOXIDE A small amount of Glucose [ no more than sxay one or two grammes in a jar as shown] increases the acidity. I'd also sugget in breaaking down any SPICES or coarse ground. Experiment Experiment Experiment!!
IMHO, needs to be dowsed with tomato sauce. Maybe with some Rotelle added to spice it up. More gooey cheese would help to bind it together. The tomato might be adding too much water. When I had only the use of a mw for cooking, I made lots of casseroles using ingredients from 99¢ Only. Zucchini and yellow squash, frozen mixed veggies, shredded mozzarella, tomato sauce, pastas. Pasta sauces and gooey cheeses are casserole’s ambassadors of good will. Limitations of methods or supplies really help to spur creativity.
