Jack Scalfani shows you how to make one of his favorite soups. Be sure to subscribe. check out his new channel “Jack on the Go” youtube.com French Onion Soup 1/4 cup (1/2 stick) butter 6 onions (about 3 pounds), sliced 6 garlic cloves, sliced 1/2 cup dry white wine 3 cups canned low-salt chicken broth 3 cups canned beef broth 1 teaspoon Dijon mustard 4 sourdough bread slices, toasted 1 cup grated Swiss cheese 1/2 cup grated Parmesan Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saut? until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
In this installment of “Henry’s Kitchen”, we learn to make delicious oven-baked french toast, just like the French! If you enjoy these instructional videos, you can watch all of them on Henry Phillips’ channel: henlips. Also, for information about when Henry Phillips is coming to your town, check out www.henryphillips.com and sign up for his mailing list. Finally, his biographical film, “Punching The Clown”, is now available on Netflix and Amazon.com.
Download: www.filefactory.com Jamie goes truffle-hunting and wild boar hunting in the French Pyrenees. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine. He is also inducted into a brotherhood of serious bread makers and learns the secrets of their ancient loaves. Do you want to watch cooking shows without paying? You got them here, for free! Visit.. pauserepeat.blogg.se
Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef.