gwap loves food
Whether its "A list" or "home cooking" we love us some food lol : )
Looking to cure your hangover? Okonomiyaki, better known as Japanese pancakes, are becoming New York's hottest new comfort food. For more exotic dishes, subscribe to Zagat's YouTube channel here:http://goo.gl/AaWZHT
0 Comments
These Urban Farmers Are Changing the Way We Dine - gotta love good food @gwaphousemag #zagat9/26/2015 In cities like Miami and Los Angeles, a new generation of farmers is proving you don't need a lot of land in order to grow your business. Subscribe to Zagat's video channel to watch more: http://goo.gl/AaWZHT
The leaves might be a lot of work, but inside there's a tasty surprise. For more food videos, subscribe to Zagat: http://goo.gl/AaWZHT
♥ Please Subscribe my channel for more delicious recipes!
http://www.youtube.com/user/Seonkyoun... ♥ Visit my website for written recipes and everyday meal! - http://www.SeonkyoungLongest.com ♥ Like Asian at Home on Facebook for everyday update!- http://www.facebook.com/seonkyounglon... ♥ Follow me on Instagram!- http://instagram.com/Seonkyoung ♥ Follow me on Twitter! - http://twitter.com/Seonkyoung ♥ Follow me on Pinterest - http://pinterest.com/Seonkyoung ♥ Korean Soy Bean Sprouts Bulgogi (Kong Bul) Step-by-Step Written Recipe: http://seonkyounglongest.com/?p=4429 ♥ Kong Bul Ingredients: 14 oz. Soy bean sprouts 1/2 Medium size onion 1 Bundle green onions (approximately 6 to 7 green onions) 1 Bunch Kkaesip, Sesame leaf (approximately 2 cups) 8 oz. Paper thin cut pork, beef or chicken (shabushabu cut) For the Sauce 1 Tbs. Chopped garlic 1 Tbs. Mirin 1 Tbs. Soy sauce 1 Tbs. Gochujang, Korean red pepper paste 1 Tbs. Gochugaru, korena red pepper flakes 1 Tbs. Toasted sesame oil 1 Tbs. Sugar Toasted sesame seeds For Fried Rice 1 to 2 cups cooked rice (depending on how much sauce left in your pot after you ate all the cooked meat and vegetables) 2 oz. Gim, toasted & seasoned seaweed 1 tsp. Toasted sesame oil 1 tsp. Toasted sesame seeds 1/4 cup chopped kimchi, optional 1 Green onion, chopped, optional =================================== ❤️Music From AudioNetwork ===================================
How to Make Green Tea Popsicles ไอติมชาเขียวถั่วแดง (綠茶冰棒) - gotta love good food @gwaphousemag6/29/2015 4 Tbsp matcha green tea powder
350 Ml (1 1/2 cup ) Heavy cream 5 Tbsp condensed milk 3 Tbsp sugar 3 - 4 Tbsp hot water 1/3 cup Japanese sweet red beans Vegan Recipe: Grilled Cheese and Tomato Soup - gotta love good food @gwaphousemag #theofficialhungry6/27/2015 Chef Roberto shows how to make the perfect grilled cheese and tomato soup for grownups - and it just happens to be vegan!
Subscribe to Hungry for more of the best culinary videos on the web!! http://youtube.com/hungry Like us on Facebook! http://www.facebook.com/HungryYouTube And follow us on Twitter! https://twitter.com/HungryYouTube Chloe's website: http://chefchloe.com/ Connect with Chef Roberto Martin: https://www.facebook.com/VeganCooking... https://twitter.com/_ChefRoberto Grilled Cheese for Grown-Ups It is well-decided among experts that the quality of a grilled cheese rests on the flavor of the cheese, and vegan cheese is a tricky matter. Some liquefy instead of melt and others don't melt at all. I know that some foodies are actually offended by the concept of vegan grilled cheese, but great improvements have been made. Daiya and Follow Your Heart cheese for example are really yummy and good melters. I'm sure there are other good brands out there I'm unaware of as well. Before I was vegan I lived by the motto "If it's good...It's good" and this sandwich is really good. I'm pretty sure that my former carnivorous self would enjoy this crispy treat even though the cheese is vegan. Like most vegan dishes, the grilled cheese is a sum of its parts. I'm totally happy with a Salad, Tomato soup, and this grilled cheese sandwich for dinner and I bet you will be too. 2 tsp. (divided) softened vegan butter (I prefer earth balance) 4 slices of organic whole wheat bread dijon mustard as needed ¼ sweet vidalia onion or red onion jam as needed 1 Roma tomato sliced thin and patted dry with paper towels sliced vegan cheddar cheese as needed (I prefer follow your Heart Brand) 8 oz. baby arugula Lay out the 4 bread slices and smear 2 of them with ½ tsp each of butter. On each bare bread slice: Smear Dijon mustard and Onion Jam or scatter a layer of Vidalia onion. Place 3 slices of tomato over the onions. Place sliced cheese on top of tomatoes and mound the arugula over the cheese. Place the buttered bread slices (butter side up) on top of the sandwiches. Heat a large non-stick pan with a lid over medium-low heat. (If you don't have a lid that fits, use an extra large lid or a sheet tray.) Add the remaining teaspoon of butter to the pan and swirl it around until melted. Using a spatula, place the sandwiches butter side up in the pan and cover. After about 4 minutes, gently pull up a corner of the sandwich to check the bottom bread for browning. When the bottom slice is golden brown, flip the sandwich and cover the pan. Cook for an additional 4 minutes or more. The sandwich is perfect when the cheese is melted and both sides are GB&D (Golden-Brown & Delicious) Allow the sandwich to cool slightly before slicing corner to corner. Makes 2 sandwiches Tomato Soup Few things are more comforting than some crusty French bread and a bowl of tomato soup. Here, puréed potato provides a smooth creamy texture to the soup usually delivered by copious amounts of heavy cream. 1 medium white onion, chopped 2 tsp. extra virgin olive oil 4 large vine-ripened tomatoes, chopped 2 large crushed garlic cloves 1 large yukon or yellow potato, peeled and quartered 6 cups Better than Bouillon "No Chicken" Chicken Broth or vegetable broth 10 fresh basil leaves chopped kosher salt and fresh ground black pepper to taste Heat a medium sized saucepan over high heat. Add the Olive Oil and wait until it shimmers then add the chopped onions and stir with a wooden spoon until the onions are slightly brown. (About 8 minutes.) Add the chopped tomatoes and crushed garlic and stir for about 5 minutes more. Add the potato and broth and simmer until the potato is soft. (About 10 minutes.) Carefully place the soup in a blender and add the chopped basil. Puree the soup until it is smooth and creamy. Return the soup to the pot if necessary and season to taste with salt and fresh ground black pepper. Serves 6. Red Onion Jam This jam is so good you'll be looking for things to put it in. It is great tossed in a salad, on a pizza, in a grilled veggie sandwich, or over some toasted French bread. 1 Tbsp. high heat oil like safflower or grape seed oil 2 large red onions sliced very thin (If you are not good at slicing things thin yet, try your best and aim for uniformity.) ½ tsp. kosher salt 1 tsp. fresh ground black pepper 1 Tbsp. minced fresh rosemary 2 Tbsp. balsamic vinegar 2 Tbsp. agave syrup Heat a large non-stick sauté pan over high heat. When the pan is hot add the oil and wait for it to shimmer. Carefully add the onions, salt, pepper, and rosemary and stir for 2 minutes. Reduce the heat to medium and cook for 15-20 minutes stirring frequently to caramelize the onions evenly. *Stir in the balsamic vinegar and agave syrup and remove the pan from the heat. Allow the onions to cool. Place the onions in a glass container with a fitted lid and refrigerate. Jam is good for 2 weeks refrigerated. Makes: 1 Cup+
Published on Mar 15, 2012
Steps on How To Cook a Steak with Gordon Ramsay Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily. The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles. Gordon Ramsay's Scrambled Eggs - gwap loves food @gwaphousemag #salute #gordonramsay #thedaily11/30/2014 Uploaded on Mar 26, 2011
Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily. The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles. Now Ramsay's bringing the heat directly to your iPad. Try Cook with Me via The Daily. |
GOTTA LOVE GOOD FOODOh we love to eat around here : )) ......let us show you a little something Archives
March 2016
Categories
All
|