Скачать с ютуб 190 recipes help home cooks master flavor and technique в хорошем качестве

190 recipes help home cooks master flavor and technique

Author and James-Beard award winning chef Dan Kluger shares his recipe for Roasted Beets with Crispy Sunchokes from his debut cookbook, Chasing Flavor: Techniques and Recipes to cook Fearlessly. Recipe: Roasted Beets with Crispy Sunchokes and Orange-Ginger Puree From Chasing Flavor: Techniques and Recipes to cook Fearlessly, Makes 4 Servings This dish is an exercise in contrasting textures and flavors. Roasted beets are not that interesting to eat by themselves, so I put them atop a bed of citrusy pickled ginger puree, which is pungent, acidic, and sweet. The combination of beets and ginger gives you a great spectrum of flavors, but there’s not much texture to be had, so I top them with toasted cashews and a mess of crispy sunchoke chips—a crunchy topping you can also use to add an earthy crunch to a salad, soup, pasta, or vegetable dish. Lastly, some chopped orange segments sprinkled over the dish add little explosions of sweet acidity. ORANGE-GINGER PUREE MAKES ABOUT 1 CUP Strips of zest (no pith) from 1 medium orange 2½ ounces fresh ginger (about one 5-inch piece), peeled and thinly shaved (use a mandoline if you have one) ¼ cup fresh lime juice ¼ cup champagne vinegar ¼ cup sugar 2 tablespoons plus ¾ teaspoon kosher salt 2 tablespoons extra-virgin olive oil ½ Thai chile, with seeds PLACE THE zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months. DRAIN THE pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. ROASTED BEETS 1½ pounds beets (use a mix of colors if possible), about 5 medium ¼ cup extra-virgin olive oil ¼ cup white wine vinegar ¼ cup water Kosher salt and freshly ground black pepper PREHEAT THE oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the vinegar and water. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl. READ MORE: https://bit.ly/2G6lCd5 Segment Producer Joseph Suttner. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day. -------------------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------------------- KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 AM PST on KING 5 TV and streaming live on http://www.king5.com. 🢒 Follow New Day Northwest! 🢐 FACEBOOK 🢒   / newdaynw   TWITTER 🢒   / newdaynw   INSTAGRAM 🢒   / king5newdaynw