Tag: food

Food Wishes Video Recipes: Chef John’s White Bread by Gordon Ramsay

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Ingredients for 1 loaf:

1 1/4 cups warm whole milk

1 package dry active yeast (2 1/2 teaspoons)

1 large beaten egg

1 tablespoon white sugar

1 tablespoon white vinegar

1/4 teaspoon baking soda

1 teaspoon fine salt

3 cups all-purpose flour

3 tablespoons very soft unsalted butter

– Bake at 350 F. for about 30 minutes

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Food Wishes Video Recipes: Bacon Wrapped Spring Chicken by Gordon Ramsay

I’m running off to a very important meeting, and between
getting some notes together, and finding a clean shirt, I don’t have time to
write the post just yet. So, for now you’ll have to settle for the ingredient
amounts, and I promise I’ll fill out the rest later. Enjoy!

Ingredients for 2 portions:

For the stuffing:

1 tablespoon unsalted butter

1/2 cup sliced green onions (aka spring onions)

2 tablespoons finely diced jalapeno pepper

3 cloves minced garlic

1/2 teaspoon salt, plus more to taste

1 ounce crumbled feta cheese (about 1/3 cup), or any other
cheese

1 or 2 tablespoons freshly chopped green herbs

1/4 teaspoon freshly ground black pepper

pinch of cayenne pepper

1 rounded teaspoon fine dry breadcrumbs

For the rest:

2 eight-ounce boneless skinless chicken breast, cut as show

enough salt, freshly ground black pepper, cayenne to generously
season chicken

4 to 6 strips of bacon, or enough to wrap chicken breasts

1 teaspoon oil to grease pan

juice from 1 lemon to deglaze pan drippings

– Roast at 425 F. for about 30 minutes, or until an internal temp of at least 155 F.

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Food Wishes Video Recipes: Kouign-Amann – Yas Queen! by Gordon Ramsay

The fact that Kouign-Amann (Pronounced “Queen-a-mahn”) have
become a popular item in bakeries across America is quite a tribute to just how
incredible they really are, since to stock something that no one can spell or pronounce
is generally considered a retail sales no-no. As you may know, I pride myself
on mispronouncing things, but even I don’t like to be corrected by a
salesperson, and their judgmental, I can’t believe you just said “kooeegan-aman”
look.

Yet, despite the difficult name, they’ve thrived for the
very simple reason that this is one of the world’s great pastries. Maybe the
greatest. I guess that depends on who you talk to, but the irresistible
combination of sweet, salty, sticky, buttery, crispy, flaky, and tender, is
hard to beat.

I guess you could just buy some frozen puff pasty, or
croissant dough, and skip to the last step, but unlike many of those, the base
here is a fairly lean bread dough, which I think is one of the secrets. A
richer milk-based dough, which already contains lots of butter and sugar, won’t
necessarily provide the same contrast.

Speaking of secrets, I think the real magic of these is the
salt. Apparently the authentic ones are fairly salty, and just as savory, as
they are sweet, but you don’t want to over do it. I suggest starting with less
than I call for in your seasoned sugar mix, and then tasting on a wet finger to
see where you’re at. Then, add more until you think it’s right.

Part of me hopes you have a bakery that does these nearby,
so you can easily taste them for yourself, but another part of me hopes you
don’t, so you’ll try to make them. Either way, you’re in for a huge treat.
Enjoy!

Ingredients for 12 Kouign-Amann:

For the dough:

1 cup warm water

1 teaspoon dry active yeast

1 tablespoon sugar

1 tablespoon melted butter

2 1/2 cups bread flour, plus more as needed

1 teaspoon kosher salt

For the seasoned sugar (mix, taste, and adjust):

2/3 cup white sugar

2 teaspoons of sea salt or kosher salt (less if you’re using
a fine table salt)

For the rest:

8 ounces ice cold unsalted butter (2 sticks) for the pastry

1 tablespoon melted butter for the muffin pan

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