Entertaining With Beth Me too. My pediatrician actually advice that to my parents. Start with strong favors so you don t get used to the mild stuuf. So my childhood was mustard and bleu cheese!
Just stumbled on this video by accident looking up recipes for chicken breast and asparagus. I have to say, I've never seen a cooking video demonstrate the timing and the multi-tasking that's so integral to cooking. You prepped the asparagus as you waited for the pan to heat up. You cleaned your space as you waited for the chicken to cook etc. You made that process look simple and easy rather than like a magic trick!
With asparagus if you try to flex the end and it should snap right where it naturally divides the bad part from the stringy part. It's a better technique than cutting the end.
I always thought this and then had someone take my ends, trim them, and they were delicious. I was amazed at how much I would have wasted if I had depended on the snap technique. Makes me wonder if GMO has something to do with the snap technique not being as reliable anymore, that more of the stalk has been made edible.
Important to me is Beth's cooking comes from her heart, like me! She shows her love in cooking and well expressed. At times I spice heavy but I Love it! Cooking is happiness at the dinner table with much laughter and conversation as it should be. Ciao, AP
Was watching this vid cos love this channel and agreed with your comment and then... whoa!! Donal Skehan!! Your book Meals in Minutes has legit got me through quarantine. This is indeed a thrilling moment for me. Your recipes are ammaaazing. Personal fave OMG the pasta with lemon, prawns and chilli. So easy and oh so good. Devoured in seconds. Sending you warmest hug - true legend.
I guess Im randomly asking but does anyone know of a trick to log back into an Instagram account? I stupidly forgot the account password. I appreciate any tips you can offer me!
@Layne Cristian thanks for your reply. I got to the site through google and Im waiting for the hacking stuff atm. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
Fixed this for dinner tonight, and it was YUMMY!!! It will definitely be one of my go-to recipes when time is time is short. Thank you so very much for bringing another winner into my kitchen.
Yup, I grew up eating mustard at a young age, never had a problem. Love this quick and easy meal, I'm always looking for a new way to cook chicken. You just reminded me that I haven't cooked asparagus in a while, gotta mark it down on my grocery list lol. Thanks for sharing Beth, wishing you a lovely day, take care.
Thanks Beth even though I don’t have much time cooking due to full time work and mother of kids I still enjoy watching your show. It is beautiful and professionally done
Hi Beth, I am NOT French and I did not grow up in France, but my mum grew up in Carcassonne. Some of the many recipes that she made included mustard and I have enjoyed those all my life. I think that you might be correct in saying that it is a Philippe thing, bless his heart. I found your recipe in my book and I wanted to watch the video..in trying to get it right and I did. You NEVER, EVER FAIL ME BETH😘😘😋😋
Hi Beth! Fellow Fairfield chic! You know my sister Sarah. I have been watching your channel for years and thought you are so familiar then I saw an episode with your dad and it clicked!! You are so helpful to me and inspiring! Thank you so much!! This is an annoying question but I love your shirt may I ask who makes it? It looks so fresh and bright on you!😊
OMG so funny! Hi Rachel! What a small world ha! I miss Fairfield :) I took. my teenage daughters there 2 years ago and showed them all the sites and old hangouts and as we were having lunch at the Firehouse Deli they said to me "Is this where Gilmore Girls was filmed?!" LOL! Hilarious! So glad you have been enjoying the videos! Regarding the shirt I wish I could remember where it was from. This video is so old that I no longer have it otherwise I'd look for you! But I want to say maybe Gap or Banana Republic? xxoo
@@EntertainingWithBeth Thank you anyways! I am having so much fun watching your videos! And ordering from Amazon! The firehouse deli still has the best chicken salad! Thank you for responding!xx
First time watching this channel and won't be the last. Professionally presented. Her joy and passion when sharing this recipe is commendable. Thank you for this simple yet delicious mouth watering recipe .
Just made this for my parents' anniversary, it tastes great! I didn't have any tarragon so I substituted it for thyme and I served it with pasta. Thanks, great dish!
Hi Beth I am such a huge fan of your channel and have been following it since its inception. Can't wait for the gardening channel as well! :) I'd love to see more college apartment friendly recipes!
I grew up eating mustard, it's available in every French school cafeterias, as far as I remember. I love mustard in general (and I agree with you, the brand you used here in this recipe is the best, I LOVE it), and even more so in sauces. Great recipe, as always ! Heading over to the gardening channel now
This is now one of my go to meals this was so flavorful my husband loved it. Lots of flavor along with the shrimp curry. Please give me more of these recipes
This recipe is perfect for me! I'm on a lchf "diet" (low carb, high fat) and I've replaced all carbs with more fat and more veggies. So I put cream in everything I cook hahaha! At first I was skeptical about the "eat more fat"-part, but I've lost 1-2 kilos in two weeks! :)
Hi Beth, this recipe has to be one of my favorites of your channel. I made this last night for dinner, BIG HIT! Anything with mustard, you are right about Amora mustard being the best. Congratulations on your new garden channel, it has truly inspired me to start a little garden of my own this spring.
Asparagus grows wild around my home and on my property! Having lived here for almost 8 years, you would think that I am sick of it lol but I absolutely love it! I'm about an hour outside of Toronto Ontario by the way.
Made this chicken tonight and it was so easy and fast and DELICIOUS!!! :) We didn't have any asparagus, so we had peas and rice with it, and that was great too
Looks delicious. I always snap the asparagus because that small amount you cut off leaves too much of the woody part. This is an elegant a by and Paleo meal!
Two of my favorite foods 😋. Definitely going to give it a try with the sauce. Also you can hone your knifes to keep them sharp on the bottom off a coffee cup. 5-10 swipes on each side and will cut great. Also noticed the Olive Oyl look.
Bonjour Beth from Montreal. Iam so happy I found your channel I've been watching your videos and enjoying them. I Am cuban but love international Cuisine.I travel to France twice a year due to my husband job and in love with french food! Last night I made you're French onion Soup since is a bit cold here in Canada. It was excellent I must say!!!! Thank you and I will be watching and cooking lots of your delicieux recipes !!!!
Hi Beth, I love your channel. I am French and I never ate mustard as a kid or barely. But, I guess it depends. My mom makes the same kind of sauce but instead of using chicken broth, she uses mustard and creme fraiche, and it melts and won't need anything else. I love that, you should try it sometime!
Just made these and it was delicious! I had to substitute the tarragon because I forgot to get it at the store but, everything else I followed to the the t. It was so easy and quick! Loved it! Thanks Beth for the recipe!
Thank you so much for this. I just ate it, I will make it regularly from now on. I am a type sauce so I doubled ithe sauce part, my it was excellent!! Try this guys, you won’t regret it!
Hi Beth.. I made this tonight, and it was hands down a winner! Absolutely beautiful sauce.. Thank you so much.. Looking forward to trying more of your recipes... 😊
I'm so glad you enjoyed it Cee Cee! :) This is another great chicken recipe with a lovely sauce :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x85vpnOiL4k.html
The whole dish looks delicious...I can't wait to try it! To stay away from saturated fat I'm going to use grape seed oil which also has a high smoke temp instead of coconut oil, and I'm going to try a little corn starch to thicken the gravy instead of heavy cream.
Je suis française et j'ai grandi en mangeant de la moutarde de dijon avec mon poulet! Kids in France eat mustard but there are different brands of dijon mustard, one spicier than the other and sometimes there are brands that do kids mustards I think it just depends on your family tradition anyway love your recipes, hope you see this and that could help love from Bordeaux
Same for me! I used to eat mild mustard simply because I did not like strong mustard. But my mother never empeach me nor my sister to eat mustard as children. Love from Paris xx
Love all of your videos Beth but, my opinion is that you really don't need the background music. Your voice is soooooo relaxing and soothing, lose the music plezz, Love Ya !!!!!😎😎😎
Sûre as egg....I am going to try this when back home. Yes Beth.....Amora is really your average kind of mustard we use with and for everything. Maille.....however, is the high end of the product but probably not as good for cooking as Amora. Great video
Made this tonight, to rave reviews! Thanks for another wonderful recipe! I have to say, though, I always seem to get the best results from asparagus when it's blanched. Nice and crunchy and colourful but still well cooked. It is a different flavour, though, than a saute or roast, so I guess I make up for that with whatever sauce or dressing it's paired with, even if that's just some olive oil, lemon or lime juice and cayenne.
I just watched this video I never heard that about mustard.I grew up eating it I would like think I have a good palate :) delicious and easy recipe thank you for sharing
OMG. Your style is great. You take advantage of time to explain and multi-task. You are easy going, entertaining and it's obviously noticeable that you love doing what you help us do. Keep it up! I'm totally subscribing! By the way, great garden! After I'm done with this video I'll check the garden tour. :D
Thank you Ms. Beth for the thorough explanation and detailed notes from the recipe to the written step by step instructions at the feeder of the video. Impressive! I just found your channel! I am subscribed!!!
I'm so glad you found it helpful! And if you ever want to print a recipe most of them can be found on my website www.entertainingwithbeth.com so glad you found me and WELCOME to the channel! :)
Beautiful, I will try this! I was born and raised in the Netherlands (Amsterdam) and we had mustard from an early age, usually on the side with croquettes or little meat balls.
Looks so delish! Since I (sadly) don't have any trips to France coming up, what is your favorite American brand? Ha, when you said that you tell your girls that asparagus is Mother Nature's french fry, if my mother said that to me I would have totally come back with "nope, I think the potato is nature's french fry." Haha. Excited about the launch of the new channel!!
My aunt grew up in a French family and ate mustard when she was little. I guess its just for your husband. But I love your recipe and I've subscribed to your new channel.
Celosia Prisco-Ganaha Aw thanks Celosia :) Looking forward to seeing you over there! (Yes I'm beginning to realize the mustard thing it's a "Philippe thing" ha!)
I grew up eating mustard from about age 6-8, the yellow on hot dogs and burgers and what we locally call German or Dutch, dark with partly-ground seeds. The latter was mostly on Swiss cheese (always) and rye or occasionally on other things. It seemed a little hot but I grew to like it. I never heard of Dijon until years later when it became more popular. Boetje’s is the brand of German or Dutch made locally, never wanted any other. French’s is the yellow I have always preferred. I make a simple 3-mustard potato salad, the ones above, with lots of chopped hard-boiled eggs, 3 or 4 green onions whites chopped and green tops sliced and dressed generously with half Hellman’s and half Miracle Whip, let.marinate in the fridge several hours for better flavor. Family and others like the mustard green onion style potato salad and I get to craving it. I make the classic one, too. I just guesstimate the amounts taking care to not overdo the onions. A friend made a chopped dill pickle egg potato salad with pickle juice which I like making too. We didn’t use many herbs and garnishes but I’m trying to incorporate more fresh herbs as well.
You're awesome as always Beth! I make something very similar to this fairly often and love it! I usually finish my version with creme fraiche, but next time I'll try heavy cream instead just to see the difference. :)
