Hello Foodies,
Sorry it took me so long to edit this video but it has been a busy couple of months. Not to mention some medical issues that I had.
I was excited after I completed the Hollandaise Sauce and wanted to try the Bearnaise. It came out great and really made the steak pop. Steak is great but you dab a little of this stuff on it and you just went to heaven.
Enjoy!
Yield : 1½ cups
Ingredients
¼ cup wine vinegar
¼ cup dry white wine or dry white vermouth
1 Tbsp minced shallots or green onions
1 Tbsp minced fresh tarragon or ½ Tbsp dried tarragon
1/8 tsp pepper
Pinch of salt
3 egg yolks
2 Tbsp cold butter
1/2 to 2/3 cup melted butter
2 Tbsp fresh minced tarragon or parsley
Sunday, October 5, 2014
Monday, August 18, 2014
The Hollandaise Sauce -=- Yes.....It did not break!
Well I am pretty happy about this one.
I have completed the dreaded Hollandaise Sauce and I was blessed that it did not break. Although I will actually need to make it again and actually try to break it so I can learn to use the techniques to fix it but for now I am relishing in the Hollandaise high of doing it right.
This is a quick sauce to make and it is A M A Z I N G on eggs and other dishes.
I now do believe that life is not complete without a good Hollandaise sauce by your side. Hope you enjoy the video.
Ingrediants:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper salt, to taste
fresh ground white pepper, to taste
I have completed the dreaded Hollandaise Sauce and I was blessed that it did not break. Although I will actually need to make it again and actually try to break it so I can learn to use the techniques to fix it but for now I am relishing in the Hollandaise high of doing it right.
This is a quick sauce to make and it is A M A Z I N G on eggs and other dishes.
I now do believe that life is not complete without a good Hollandaise sauce by your side. Hope you enjoy the video.
Ingrediants:
3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper salt, to taste
fresh ground white pepper, to taste
Wednesday, August 6, 2014
Sous Vide Egg -=- 59 degree Egg
Well I am back. I have 6 videos in the can and this will be the first for you to see. I apologize in advance for the singing but it just hit me!! I was totally Eggcited!
If you would like to build the sous vide cooker I built here are the instructions:
http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/
You will still need a vacuum sealer and older crockpot.
So what are these eggs like? I think of them like delicious egg jelly. I just spread it on some toast and eat away. Although they would work great for any poached egg recipe.
If you would like to build the sous vide cooker I built here are the instructions:
http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/
You will still need a vacuum sealer and older crockpot.
So what are these eggs like? I think of them like delicious egg jelly. I just spread it on some toast and eat away. Although they would work great for any poached egg recipe.
Saturday, January 12, 2013
puree de pommes de terre a l'ail -=- Garlic Mashed Potatoes
Well it has been awhile. Even though I have not cooked something new I did find some old film that I edited for an episode. Try these mashed potatoes and I promise you will love them.
Rex
Tuesday, March 27, 2012
Tomates à la Provençale -=- Tomatoes Stuffed with Beadcrumbs, Garlic and Onions
Update:
I redid this dish because I really messed it up. In the video I crowd the tomatoes in the pan and I changed that for a HUGE difference. I also juiced the tomatoes first, salted them, and placed them on paper towels to drain. They turned out awesome.
This is a great quick side dish. Just remember don't crowd the tomatoes just like the mushrooms. They need room to breath.
I hope you enjoy!!
Rex
I redid this dish because I really messed it up. In the video I crowd the tomatoes in the pan and I changed that for a HUGE difference. I also juiced the tomatoes first, salted them, and placed them on paper towels to drain. They turned out awesome.
This is a great quick side dish. Just remember don't crowd the tomatoes just like the mushrooms. They need room to breath.
I hope you enjoy!!
Rex
Sunday, March 11, 2012
Hello Foodies!
First and foremost I will apologize for the quality of this episode. I tried a new stove-side camera and it did not work well at all. My battery went out on my boom mic while shooting so the sound is off as well. I havn't produced a video in some time so my editing skills are horrid.
I cooked it though, it was good, and you can now watch it. Try this they are tasty!!
First and foremost I will apologize for the quality of this episode. I tried a new stove-side camera and it did not work well at all. My battery went out on my boom mic while shooting so the sound is off as well. I havn't produced a video in some time so my editing skills are horrid.
I cooked it though, it was good, and you can now watch it. Try this they are tasty!!
Tuesday, July 19, 2011
Biftech Saute Au Beurre - PanBroiled Steak
Here you will find a delicious pan-broiled steak. Now being American it just doesn't seem right not to throw a steak on the ole Weber grill but I must say that this was a pretty darn good steak.
Made with the potato dish that I posted last time and you will REALLY like this dish.
I have found an older video of roast chicken that I never edited and I hope to have that up for you shortly.
In the meantime enjoy and don't forget to use your kitchen... it misses you!!
Made with the potato dish that I posted last time and you will REALLY like this dish.
I have found an older video of roast chicken that I never edited and I hope to have that up for you shortly.
In the meantime enjoy and don't forget to use your kitchen... it misses you!!
Friday, June 3, 2011
Pommes De Terre Sautees --- Potatoes Sauteed in Butter and Parsley
Here is a great little potato side dish that you will love to make. It isn't that hard and turns out wonderful.
Sunday, May 8, 2011
Oeufs a la Fondue de Fromage
Poached Eggs on Canapés with Cheese Fondue Sauce
Well Hello,
I have finally decided to get off the coach and finish what I started. I did this video sometime ago so I do apologize in advance for some of the sloppy editing. I just wanted to get it done and well basically there are three recipes in one dish on this so it seems a bit long.
I have Bullzeye doing a tasting at the end if you can make it that far.
Also, I have already edited two other videos so hopefully I can stay on top of filming and editing so there is not a huge lapse in time between postings.
Well Hello,
I have finally decided to get off the coach and finish what I started. I did this video sometime ago so I do apologize in advance for some of the sloppy editing. I just wanted to get it done and well basically there are three recipes in one dish on this so it seems a bit long.
It was WONDERFULL though and you really need to make this dish.
I have Bullzeye doing a tasting at the end if you can make it that far.
Also, I have already edited two other videos so hopefully I can stay on top of filming and editing so there is not a huge lapse in time between postings.
Tuesday, August 24, 2010
Potage Parmentier -=- Potato & Leek Soup
Hello Lovers of Food!!
Ok so I have found a renewed interest in doing my cooking show. It helped that I watch Julie & Julia for a third time and I also began to read her actual blog that she wrote. I have been going about this the wrong way and just cooking willy-nilly out of the cookbook. I will now just cook the first recipe from each chapter and work from there. With exception of the sauces and vegetables.
This is the first soup recipe and is used as a base in many of the other soups I will cook in the future. I did something wrong though and I could not for the life of me get this soup down the food mill as you will see in the video. Please understand I am cooking these for the first time and I will make mistakes. That is really what this blog is all about. I want to show people that you can cook dishes you have never tried before without fear. Sure you will make mistakes but usually it still tastes good and you have learned for the next time. I will dice my potatoes smaller and my leeks and I will not use the harder leaves of the leeks next time.
This soup was good but after looking at pictures on the web I don’t think I nailed it. This is ok because the next soup is the exact same thing except with watercress. Since I have cooked this I have filmed three other episodes and will have a fourth in the can by tonight. I then plan on doing an edit festival and try to get up and out all of the videos I have shot in the past.
Thank you to anyone that might be reading this other than my mother.
Rex
The Adequate Chef
Wednesday, August 18, 2010
Thon a La Provencale - Halibut w/ tomatoe herb sauce
Hello Lovers of Food!!
I have begun to cook again and I am trying to actual organize my cooking so that I can truly work this mammoth cookbook. However I bought a piece of Halibut at Costco and wanted to cook it from the BOOK. Julia doesn’t really have a recipe for Halibut but she does mention that use can use it in place of swordfish so that is what I have done.
As I mention in the video, I was afraid to overcook the fish and I did just that. I didn’t seem very happy with it but after sitting down and actually eating the meal I actually enjoyed it very much.
You will also noticed that I used another camera in this episode. I am not used to using multiple video feeds so my video editing is a bit choppy at times. I hope you enjoy and I do plan to keep the dual camera setup.
I have some other videos that I still need to edit and I used a pressure cooker and that was awesome. I can’t wait to post that video.
Bon Appetite’
Friday, June 4, 2010
Chou Rouge À La Limousine -=- Pork Roast on Braised Red Cabbage w/ Red Wine
Hello Lovers of Food,
In this episode I am heading to Christmas party and wanting to bring an amazing dish that would impress. The total length to cook the dish is approx. 6 hours but well worth it. I am actually cooking it again on a family trip coming up.
Due to the length of the dish I have separated it into two videos. The braised cabbage with red wine is first and then I add the pork in the second video. Each can be cooked separately and it is common for the cabbage to just be served as a side dish.
I have also uploaded these videos in a higher quality format so please let me know if they are not watchable or if you think these are better than the others.
Grab some wine and sit back and enjoy.
Rex
Braised Red Cabbage w/ Red Wine
Roasted Pork
In this episode I am heading to Christmas party and wanting to bring an amazing dish that would impress. The total length to cook the dish is approx. 6 hours but well worth it. I am actually cooking it again on a family trip coming up.
Due to the length of the dish I have separated it into two videos. The braised cabbage with red wine is first and then I add the pork in the second video. Each can be cooked separately and it is common for the cabbage to just be served as a side dish.
I have also uploaded these videos in a higher quality format so please let me know if they are not watchable or if you think these are better than the others.
Grab some wine and sit back and enjoy.
Rex
Braised Red Cabbage w/ Red Wine
Roasted Pork
Sunday, May 30, 2010
MAYONNAISE AU CHOCOLAT -=- Chocolate Mouse
Well Hello...
I am sure many of you have been wondering where in the world I have been.. Well just watch the video below and I will tell you. It is good to be back and I hope to clear out some of my precooked videos out to you soon.
Thank for watching.
Rex
I am sure many of you have been wondering where in the world I have been.. Well just watch the video below and I will tell you. It is good to be back and I hope to clear out some of my precooked videos out to you soon.
Thank for watching.
Rex
Sunday, January 31, 2010
Sweet Dough -- AKA Sweet Dough for pies and tarts.
Hello Lovers of Food!!!
Well it has been quite sometime since I have been on here and although I have many reasons that I haven't been I am just going to get straight to the posting. This will finish up the tart recipe and then we can move on. You will need to scroll down to see all of the other pieces that go with it.
Enjoy and I promise to post more this week on what has been happening and my current status.
Rex
<
Well it has been quite sometime since I have been on here and although I have many reasons that I haven't been I am just going to get straight to the posting. This will finish up the tart recipe and then we can move on. You will need to scroll down to see all of the other pieces that go with it.
Enjoy and I promise to post more this week on what has been happening and my current status.
Rex
<
Wednesday, December 30, 2009
Abricot de Groseilles -- Apricot Glaze
Hello Lovers of Food!!
In this short how-to video we are going to create some apricot glaze for our apple tart. Now you can but this in the store but I I found this a fun experience.
I hope you enjoy,
Rex
In this short how-to video we are going to create some apricot glaze for our apple tart. Now you can but this in the store but I I found this a fun experience.
I hope you enjoy,
Rex
Apricot glaze:
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes (225-228 degrees on a candy thermometer) until glaze is thick enough to coat the back of a spoon. If boiled above 228 degrees, glaze will harden when cool. Apply while still warm or reheat before using.
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes (225-228 degrees on a candy thermometer) until glaze is thick enough to coat the back of a spoon. If boiled above 228 degrees, glaze will harden when cool. Apply while still warm or reheat before using.
Monday, December 28, 2009
Tarte Aus Pommes -- "Apple Tart"
Hello Lovers of food!!
Well this has been cooked and eaten sometime ago but luckily video does not fade. There are two other videos that will go in conjunction with this one. There is an apricot glaze and also the sweet paste (pie crust) will both be in seperate videos and I plan to hopefully post both of those this week.
Sorry for the delay but I plan with the new year to begin to crank out more videos.
Rex
Makes 8 servings
Well this has been cooked and eaten sometime ago but luckily video does not fade. There are two other videos that will go in conjunction with this one. There is an apricot glaze and also the sweet paste (pie crust) will both be in seperate videos and I plan to hopefully post both of those this week.
Sorry for the delay but I plan with the new year to begin to crank out more videos.
Rex
Makes 8 servings
Ingredients:
Partially-cooked 10-inch tart shell (sorry, you’re on your own for this)
4 lbs. apples
1 teaspoon lemon juice
2 tablespoons sugar
1/3 cup apricot preserves, forced through a sieve
1/4 cup apple brandy, rum or cognac; or 1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons butter
(optional) 1/2 teaspoon cinnamon, grated rind of 1 lemon or orange
1/2 cup apricot glaze (see below)
Partially-cooked 10-inch tart shell (sorry, you’re on your own for this)
4 lbs. apples
1 teaspoon lemon juice
2 tablespoons sugar
1/3 cup apricot preserves, forced through a sieve
1/4 cup apple brandy, rum or cognac; or 1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons butter
(optional) 1/2 teaspoon cinnamon, grated rind of 1 lemon or orange
1/2 cup apricot glaze (see below)
Apricot glaze:
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
1/2 cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes (225-228 degrees on a candy thermometer) until glaze is thick enough to coat the back of a spoon. If boiled above 228 degrees, glaze will harden when cool. Apply while still warm or reheat before using.
Directions:
1.) Quarter, core, and peel the apples. Slice 3 cups worth into 1/8-inch lengthwise slices. Toss sliced apples in a bowl with lemon juice and sugar. Set aside.
1.) Quarter, core, and peel the apples. Slice 3 cups worth into 1/8-inch lengthwise slices. Toss sliced apples in a bowl with lemon juice and sugar. Set aside.
2.) Cut the rest of the apples into slices (about 8 cups). Place in a large heavy saucepan and cover. Cook, stirring occasionally, over low heat for about 20 minutes until apples are tender. Beat in apricot preserves, alcohol (or vanilla), sugar, butter, and cinnamon and zest (if using). Turn up heat and bring to a boil, stirring constantly, until thick.
3.) Preheat oven to 375F. Spread the applesauce in the partially-baked pastry shell. Arrange sliced apples in an overlapping layer or concentric circles.
4.) When oven has preheated, bake the tart in the upper third of the oven for about 30 minutes or until the top is lightly browned and the apples are tender. Slide tart onto a cooling rack and paint a light layer of apricot glaze over the top. Serve warm or cold.
Sunday, December 27, 2009
Shew...The holidays are over.
Well the holidays are over and hopefully I can settle down into more of a stable cooking schedule. I thought about filming Christmas dinner but after trying to film Thanksgiving I learned to keep it to one may two dishes at a time.
And yes..I did film thanksgiving and yes... You havn't seen one of them. I have just finished with the editing of the apple tart and I will post it most likely tomorrow morning or later this evening.
Christmas dinner went good but i did get a bit stressed out at the end. We had:
Prime Rib
chopped Brussels sprouts with cream
Julia's Garlic Mashed Potatoes
rolls
Chocolate Mouse
Mom's Salad and Jello surprise.
They all turned out great and the top three where Julia's reciepes and I would have loved to filmed them but I wanted a nice stress free christmas.
I did take a picture just moment ago of the reheated Christmas dinner and it was just as good as the first time I had it.
I hope you all had great holidays and a good New Years. I promise to cook and post more in the new year.
Love ya,
Rex
And yes..I did film thanksgiving and yes... You havn't seen one of them. I have just finished with the editing of the apple tart and I will post it most likely tomorrow morning or later this evening.
Christmas dinner went good but i did get a bit stressed out at the end. We had:
Prime Rib
chopped Brussels sprouts with cream
Julia's Garlic Mashed Potatoes
rolls
Chocolate Mouse
Mom's Salad and Jello surprise.
They all turned out great and the top three where Julia's reciepes and I would have loved to filmed them but I wanted a nice stress free christmas.
I did take a picture just moment ago of the reheated Christmas dinner and it was just as good as the first time I had it.
I hope you all had great holidays and a good New Years. I promise to cook and post more in the new year.
Love ya,
Rex
Thursday, December 10, 2009
Haricots Verts à la Maître d'Hôtel - Buttered Green Beans
Oh Hello Lovers of Food!!
First off I hope you enjoy my new intro that will be with all of my videos. As I make more of them I hope to continually expand my editing knowledge to bring some pizazz to my videos. As far as this reciepe well it would have been great if I cooked them right. I was trying to get my brown butter sauce just right for my chicken and they both have butter and lemon juice and I swapped the ingrediants for both so one had too much and other not enough. ;-P
All in all though it tasted great. One thing that I continually learn cooking Julia Childs recipes that even when you do screw it up it still tastes good. Even the burned chicken.
I hope you enjoy this quick little video.
Rex
Ingredients:
2 lbs (1 kg) fresh or frozen green beans
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley
4 Tbs (60 ml) butter, softened
2 tsp (10 ml) fresh lemon juice
Salt and freshly ground pepper to taste
3 Tbs (45 ml) chopped parsley
Boil the green beans in salted water for 10 to 15 minutes, until tender
but still slightly crunchy. Drain the beans and transfer to a large
skillet over moderate heat. Toss the beans for a minute or two to
evaporate any water clinging to them. Add the butter and toss to coat.
Add the lemon juice, salt, and pepper, and toss. Place on a serving
platter or individual plates and sprinkle with the chopped parsley.
Serves 4 to 6.
but still slightly crunchy. Drain the beans and transfer to a large
skillet over moderate heat. Toss the beans for a minute or two to
evaporate any water clinging to them. Add the butter and toss to coat.
Add the lemon juice, salt, and pepper, and toss. Place on a serving
platter or individual plates and sprinkle with the chopped parsley.
Serves 4 to 6.
Wednesday, December 2, 2009
SOUPE À L'OIGNON - "Onion Soup"
Hello Lovers of Food!!
I had extra onions and thought I would try the onion soup. Some of my videos are out of order at this point but nevertheless it is still a episode. I had a few cheesay moments in this one and I hope you can enjoy it. I think I really should have Billy Mays job now that there is an opening.
I hope you enjoy the episode and I have some great recipes coming up.
Rex
Ingredients:
1 1/2 lbs or about 5 cups of thinly sliced onions
3 Tb butter
1 Tb oil
a Heavy bottomed 4 quart covered saucepan
1 tsp salt
1/4 tsp sugar
3 Tb flour
2 quarts boiling brown stock
1/2 cup dry white wine or dry white vermouth
salt and pepper to taste.
I had extra onions and thought I would try the onion soup. Some of my videos are out of order at this point but nevertheless it is still a episode. I had a few cheesay moments in this one and I hope you can enjoy it. I think I really should have Billy Mays job now that there is an opening.
I hope you enjoy the episode and I have some great recipes coming up.
Rex
Ingredients:
1 1/2 lbs or about 5 cups of thinly sliced onions
3 Tb butter
1 Tb oil
a Heavy bottomed 4 quart covered saucepan
1 tsp salt
1/4 tsp sugar
3 Tb flour
2 quarts boiling brown stock
1/2 cup dry white wine or dry white vermouth
salt and pepper to taste.
Monday, November 30, 2009
L'OMELETTE BROUILLÉE -- Omelet
Hello Lovers of Food!!
In this nice little video I show you how to make a quick easy and tasty omelet. Be sure watch till the end for a glimpse of my taste testing with Bullzeye.
I have about 15 dishes filmed and I know it is a backlog. I am going to try now to cook and publish so we can get more of a steady stream to you.
Please enjoy and Happy Holidays,
Rex
In this nice little video I show you how to make a quick easy and tasty omelet. Be sure watch till the end for a glimpse of my taste testing with Bullzeye.
I have about 15 dishes filmed and I know it is a backlog. I am going to try now to cook and publish so we can get more of a steady stream to you.
Please enjoy and Happy Holidays,
Rex
Thursday, November 19, 2009
Variation of SUPRÊMES DE VOLAILLE À BLANC - W/ carrots and onions
Hello Lovers of food!!
First off I am sorry but there is no video because it really is the same exploding pot recipe.
Well as I sat last night not wanting to cook anything I also didn’t want a repeat of the dinner I ate the night before.
2 pints Haagen-Dazs and ¼ cantaloupe (Yes you read that correctly)
I think I am in a food funk right now knowing that I am about to cook a full on Thanksgiving dinner for the first time and film the entire thing. I know that it isn’t French cooking but I will be using Julia’s recipes to do so.
So what did I do? I pulled my butt into the kitchen and did a variation of the Chicken Supremes. In her book there are multiple variations to that one recipe with just a small change. I didn’t film it because it really would just be a repeat.
The One thing different was I chopped onions and carrots and slow cooked them in the butter for 10 minutes (they did not brown). Then you cook the veggies and chicken just like the other recipe. Once the chicken is down removed the veggies and render down the sauce as you would in the original and just add the veggies on top.
I also boiled up some noodles with butter to put it all on.
All in all it took me approx. 30 min. and I did at least take a picture for you.
Rex
Monday, November 16, 2009
Reine De Saba -- Chocolate Almond Cake
Woot! Alright sorry for the delay but here is the chocolate cake. It was so long ago I made it I need to do it again. :-)
I would try this one if I were you.
Enjoy,
Rex
I would try this one if I were you.
Enjoy,
Rex
Hold on!!
Shew....what a weekend. I know I said I would have up the chocolate cake but it just didn't happen. I did finish the hard editing of it last night and this morning. That would be cutting away all the boring stuff and the setup footage of each shot. All I need to do it work on the transitions and add in some text overlays and we will be good to go.
Behind that is the omelette shooting which should be quick and easy. My over all plan is at least two video postings a week and hopefully more. This weekend however I am trying to install a wood pellet stove in my house and had some engagements I had to attend.
I can promise you though that by tomorrow morning you will have a new vid to watch.
See you then,
Rex
Behind that is the omelette shooting which should be quick and easy. My over all plan is at least two video postings a week and hopefully more. This weekend however I am trying to install a wood pellet stove in my house and had some engagements I had to attend.
I can promise you though that by tomorrow morning you will have a new vid to watch.
See you then,
Rex
Friday, November 13, 2009
I am Still Alive!!
Hello Lovers of Food…
I have not fallen off the Julia wagon but things have been busy. I have decided that I can at least post updates daily on what is happening so you know I have not given up the ghost.
I have 5 recipes recorded but I have to edit all of them. I will have at least two edited this weekend, the first being Chocolate Almond cake. Last night I had a wonderful meal of cheerios and kiwi’s. Yeah, I was exhausted from work and just wanted to go home and chill.
It can be difficult to go home and set up all the equipment record and cook for 2-3 hours and then clean up and head to bed. Don’t get me wrong I love doing this but thinking of the meals, filming, cooking, editing, and posting are just a ton of work. I need a crew. J Honestly though if anyone wants a good free meal let me know and we can plan it and you can help with the camera work and at the end you can get a cameo appearance and a awesome meal.
Stay tuned and I will get a video up here soon. Please let me know if you are experiencing lag watching the videos. If my video is unwatchable I will need to figure something else for the posting.
Rex
Thursday, November 5, 2009
SUPRÊMES DE VOLAILLE À BLANC - Breast of Chicken with Cream
Hello Lovers of food!
Well I have done it this time. I have made my first major mistake. Please view the first video which is my Kitchen service announcement to you. The second video is the actual cooking of the dish.
This was a lovely dish and I have already used the recipe to make it again in a pinch. From start to finish with this recipe you can be done in less than 30 minutes. The second time I used noodles with the chicken and sauce over them.
I have shot the chocolate almond cake and Onion soup, I just need to edit them.
I hope you enjoy,
Rex
Kitchen Service Announcement:
Well I have done it this time. I have made my first major mistake. Please view the first video which is my Kitchen service announcement to you. The second video is the actual cooking of the dish.
This was a lovely dish and I have already used the recipe to make it again in a pinch. From start to finish with this recipe you can be done in less than 30 minutes. The second time I used noodles with the chicken and sauce over them.
I have shot the chocolate almond cake and Onion soup, I just need to edit them.
I hope you enjoy,
Rex
Kitchen Service Announcement:
Monday, November 2, 2009
POINTES D'ASPERGERS AU BEURRE "Buttered Asparagus Tips"
Here is a great side dish that you can serve with many different meals. I served this with a cream chicken recipe that you will see in my next posting.
Enjoy,
Rex
Enjoy,
Rex
Tuesday, October 27, 2009
SAUTÉ DE BOEUF À LA PARISIENNE - "Beef Stroganoff"
Well Folks....
Sorry for the delay but something happened to half of my recording and I had to remake the dish. This is a good one though, so I hope you enjoy.
I should be able to post some others soon because I have three already filmed.
Please enjoy,
Rex
Sorry for the delay but something happened to half of my recording and I had to remake the dish. This is a good one though, so I hope you enjoy.
I should be able to post some others soon because I have three already filmed.
Please enjoy,
Rex
Monday, October 19, 2009
Boeuf À LA Bourguignonne -- Beef Stew
Hello Lovers of food!!
I have finally made it to Boeuf À LA Bourguignonne. It took three recipes to get here and a ton of editing. I hope you do enjoy it though. You will notice that there are two video's in this series. I have split the prep work from the actual cooking so the video isn't so long.
I recommend watching the prep work because a) it is important if you even are thinking of cooking this dish and b) you would miss some of my new video editing skills.
Either way enjoy both...you will notice no intro in the Prep work and heavy editing. You will also notice my first good burn in the cooking episode.
**As with all my videos, once they are playing if you right click on the video and click zoom / full-screen you can see me in all my goodness**
The Prep-Work:
I have finally made it to Boeuf À LA Bourguignonne. It took three recipes to get here and a ton of editing. I hope you do enjoy it though. You will notice that there are two video's in this series. I have split the prep work from the actual cooking so the video isn't so long.
I recommend watching the prep work because a) it is important if you even are thinking of cooking this dish and b) you would miss some of my new video editing skills.
Either way enjoy both...you will notice no intro in the Prep work and heavy editing. You will also notice my first good burn in the cooking episode.
**As with all my videos, once they are playing if you right click on the video and click zoom / full-screen you can see me in all my goodness**
The Prep-Work:
The Cooking:
Thursday, October 15, 2009
Oignons Glacés À Brun - Brown-Braised Onions
Well I decided to forgo the gym this morning and edit up this video. I have two main dishes in the can and will have those out shortly. I hope you enjoy this nice delicious side dish in the meantime.
Rex "The Adequate" Would be Chef
Rex "The Adequate" Would be Chef
Sit Tight!!
Hey Guys!!
Sit down and hold your wine glasses tight. I have three videos "in the can". I just need to edit them and post them. I was going to put up brown braised onions last night but ended up filming Beef Stroganoff. I will have some more content for you soon.
Thanks for watching!!!
Rex
Sit down and hold your wine glasses tight. I have three videos "in the can". I just need to edit them and post them. I was going to put up brown braised onions last night but ended up filming Beef Stroganoff. I will have some more content for you soon.
Thanks for watching!!!
Rex
Monday, October 12, 2009
Champignons Sautés Au Beurre -- Sauteed Mushrooms
Hello lovers of food!! This video truly starts this ship moving. This is a multi part segment that will end in Bouef Bourguignon -- Beef Stew. Due to the many dishes required for this dish I have broken up the video and will post it throughout the week. I hope you enjoy these as much as I enjoyed making them.
Bon Appetit!!
Rex
Saturday, October 10, 2009
Filming Today!!
Alright it is "in the can". After about six hours of cooking and shooting I finally have my first couple of dishes under my belt. Hopefully I can edit up a couple and get them out there for you guys.
Saturday, October 3, 2009
Test Video - NW Grilled Salmon
Aright so I have finally done it. Done what you might ask? Well I have decided to learn how to cook by cooking my way through Julia Child's cookbook, Master the Art of French Cooking.
What? You have already heard of this? Yeah I know. Someone did this and blogged about it but I am going to video blog about it. So you get to see every disaster and every cut of the hand. Of course I won't be able to cook at the speed of that "other" blog due to video constraints and editing. Now I have never cooked french food nor have I ever video edited before. (Trust me it shows) Hopefully by the end of this whole episode I will be very good at both.
I hope you enjoy reading and watch as I enjoyed creating.
Rex
I also want to give credit where I found this recipe: http://www.bigoven.com/158504-Dark-Balsamic,-Soy-and-Honey-Glazed-Grilled-Northwest-Salmon-recipe.html
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