Got a night in alone, or perhaps with friends? Why not bung on a film and knock up a bag or two of these awesome popcorn flavours. Sweet and savoury… plenty of choice!
Get the full recipe here: http://sortedfood.com/flavouredpopcorn
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Get this popular recipe for Bacon Cheese Puffs at http://allrecipes.com/recipe/bacon-cheese-puffs/detail.aspx
In this video, we show you how to make cheesy bread toasts with bacon and mustard. We use pumpernickel party bread, which is ideal in size for handheld, one-bite appetizers. Spread the bread with a mix of mayonnaise, your favorite type of mustard, and crispy bacon and pop it in the oven. Try garnishing with sliced green onion or drizzling with a bit of hot sauce.
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If you’re looking for an inspiring low-carb dish that actually excites the tastebuds then this is it!
A fillet of cod wrapped and baked in a banana leaf is a lean source of protein and its served with courgetti tossed in a Thai style ‘pesto’. Definitely something a little different!
Plus, having been lucky enough to team up with top UK nutritionist Jane Clarke, we’ll give you some of the benefits of the ingredients.
Get the full recipe at http://sortedfood.com/courgetticod
More info from Jane Clarke here: http://sortedfood.com
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Back in the times of the GDR (German Democratic Republic), it was nearly impossible for chefs to get their hands on a lot of basic ingredients. Most meals were born out of necessity, with chefs really having to flex their creativity. GDR food was also heavily influenced by the recipes of the USSR. Our host Stacy Denzel Janmaat leads us on a journey to find what is left of the notorious GDR cuisine, 25 years after the fall of the Berlin wall.
In the East-German city of Leipzig, the “Gaststätte Kollektiv” aims to recreate the GDR dining experience through its detailed interior and food. The 29-year-old owner and chef was born in Leipzig, and although he was still quite young when the wall came down, he was still able to tell us about the days of limited food availability.
Back in Berlin, we go on the lookout for traditional GDR snacks. Though snack stands were rare in the GDR, the precious few outlets for fast food served mainly Ketwurst (a kind of hot dog) and Grilletta (a take on a hamburger). Fortunately, we find a spot where the traditional Ketwurst has somehow managed to survive the return of the hot dog.
We then accompany our host as he goes shopping at the only remaining GDR supermarket in Berlin to buy the ingredients for a 3-course menu of Soljanka (a Russian meat stew with red peppers, cucumbers and capers), fried veal’s liver with onions and potatoes, and the GDR version of French toast. Watch as our host whips it up in his own kitchen for a dinner with friends.
More MUNCHIES Presents:
Surviving on Pizza for 25 Years – http://bit.ly/Pizza-Forever
The Truffle Dealer – http://bit.ly/Truffle-Dealer
The Pok Pok Empire – http://bit.ly/Pok-Pok-Empire
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Get the recipe for Honey-Garlic Slow Cooker Chicken Thighs at http://allrecipes.com/recipe/honey-garlic-slow-cooker-chicken-thighs/detail.aspx
Watch how to make a family-friendly chicken dinner. We simmer the chicken low and slow in a combination of ketchup, honey and soy sauce. This slow-cooker meal is easy to fix and will be ready for you when you get home from work.
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Simple, healthy, delicious and ready in less than ten minutes. The egg is poached in the miso broth for maximum flavour. Subscribe for weekly cooking videos.
If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/gordonramsay
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Tabbouleh is a refreshing Middle Eastern salad packed with herbs. It’s made with bulgar wheat, which is similar to couscous and goes perfectly with our spicy harissa prawns.
Get the full recipe here: http://sortedfood.com/harissaprawns
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Bakers tend to work very different hours than you and me—they often start while some of us are still at the bar. So when we approached the ladies of Greenpoint bakery Ovenly to do an episode of Chef’s Night Out, they let us know that it would probably be more appropriate to call this episode Chef’s Afternoon Out.
Things get started around 2:30 PM as Agatha and Erin end their shift at Ovenly and walk down the street to fellow Greenpoint eatery Alameda. Although Alameda isn’t open yet owner-chef Nic Padilla makes a special exception and serves up a feast of country pâté, oysters, and cheese fries. Running a bit ahead of schedule, the ladies decide to make an impromptu stop at the North Brooklyn institution Peter Pan Donuts for coffee and treats.
Then it’s off to The Commodore, where we were very excited to finally shoot since the head chef is such a big fan of the show. There, Agatha and Erin are met by their fellow baking industry friends to discuss the finer points of production baking over nachos and frozen drinks.
The group then heads to their last stop, Allswell. Things start off by downing some shots of calvados, followed by small plates of anchovy fritters, radish salad, and the like. Then finally, it’s back to Ovenly to wrap up the day by popping some champagne and enjoy some of the sour beer cake the ladies made earlier in the day.
Read Now: ‘A Potential Craigslist Creep Ended Up Being My Bakery’s Angel Investor’ – http://bit.ly/1uaQHKv
More Chef’s Night Out:
Jamie Bissonnette of Toro NYC – http://bit.ly/Toro-NYC
Sean John of Spur Tree – http://bit.ly/Spur-Tree
Henrique Fogaça of Sal Gastronomia – http://bit.ly/Sal-Gastronomia
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Get the recipe for Sesame Noodle Salad at http://allrecipes.com/Recipe/Sesame-Noodle-Salad/Detail.aspx
In this video, we’ll show you how to make a soy and sesame dressing for a versatile vegetarian pasta salad. There’s a little bit of hot chili oil for some heat and to balance out the sweetness of the dressing. Pour the dressing over boiled angel hair pasta and toss together with the vegetables. Try soba or udon noodles for a variation on this recipe.
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