The first season of Stone Soup, a series focused around food, cooking and primarily where our food comes from is premiering this year. For the past several months I've been working on this web series with hopes to showcase some of the local artisans, farmers, foragers, and chefs here in Ontario. I'll be exploring ingredients, talking with farmers, suppliers and growers and creating dishes using these ingredients at the end of each episode.
I had some overripe bananas on top of my fridge and I wanted to do something interesting to use them up before they went to waste. I wanted to see if I could turn bananas into caramel.
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All you have to do is chop up some bananas and cook them on low heat, stirring occasionally until the bananas begin to caramelize. Once they have become a rich, dark brown, remove them from the heat and blend. Once smooth, store in the fridge or serve.
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Here's a quick tutorial on how to make these super easy parmesan cheese crisps. They look fancy but they're only one ingredient. All you need is grated parmesan. Support the channel and get a Lemon Membership here: https://chef.studio/the-lemon/
I've found that if you use the inner part of the parmesan as opposed to the harder stuff near the rind you get much better results. I think it has something to do with the moisture in the cheese separating from the fat.
Grate your parm, place in on a silpat lined baking sheet, bake at 400 F (200 C) for 5 minutes. Be careful because these burn easily. You can shape them right out of the oven when they are still pliable or use a cutter to get a super clean shape.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.
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This dish is comprised of edible fall leaves made from edible wafer paper that is coloured with food dyes (mixed with vanilla to dilute), and flavoured with butter, brown sugar and fall spices (cinnamon, nutmeg, clove, allspice). Underneath the leaves is a spiced sweet potato cake, sour cream whip and a spiced maple caramel.
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We have a huge rose bush in our back garden then blooms every year in June so I wanted to use the petals in a few recipes this week. For this video, I made a clear distilled rose water. What you will be left with is a strong rose flavoured water that you can use in any recipes that call for rose water.
As I mentioned in the video, if you can use a food safe ceramic dish as the base then that's what I would recommend. I just didn't have one that was appropriately sized so I had to make do and use a brick that I wrapped with foil. Not super ideal but sometimes you gotta do what you gotta do.
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Day 6 (or something?) of pasta week! I'm making charcoal farfalle using a basic water and flour pasta dough base. All you have to do is add in a bit of activated charcoal powder to get the beautiful colour. Check out some of the other basic pasta recipes in the Pasta Week Playlist.
Recipe:
2 cups flour
1 cup water
1.5 tsp charcoal powder
1 tsp salt
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Aligot is a ridiculously delicious melted cheese and potato dish hailing from France and I'm showing you how to make it. These are seriously the cheesiest potatoes ever, I ate some just after filming the video then again for dinner with some sautéed brussel sprouts and steal (soooo good).
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The recipe is fairly simple, all you need is the normal items used for making mashed potatoes, yukon gold potatoes, salt, pepper, butter, some creme fraiche or sour cream and then of course, you need cheese. Traditionally Aligot is made with a cheese called Tome Fraiche, but since this is quite hard to find here in North America I decided to go for gruyere instead. Gruyere melts really nicely giving us the perfect gooey, stringy, cheesy texture we want.
Have you ever tried Aligot before? Do you have a recipe you like to use? Let me know in the comment section down below.
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No ice cream machine? No problem. I'm showing you how to make these watermelon ice cream sandwiches inspired by Chef Dominique Ansel's What-a-melon dessert and using Adam Ragusea's two bowl, no machine method. Thanks to Living Jin for sponsoring today's video.
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Check out Adam Ragusea's two bowl method for making ice cream without a machine here: https://www.youtube.com/watch?v=p-SikBqk2PM
Check out Dominique Ansel here: https://www.dominiqueansel.com/
These watermelon ice cream sandwiches are plant based, vegan and made with coconut cream, lime and watermelon juice. The best part is you don't need an expensive ice cream machine to make this ice cream as it's done using a simple two bowl method.
I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.
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Here's an easy tutorial on how to make these beautiful, crispy, fried rice cakes with pickled cucumber using leftover steamed rice.
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I'm also showing you two other recipes, the first is for how to make perfect steamed rice in a rice cooker and the second is for a cinnamon and honey rice pudding.
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Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
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Want the recipe for Dalgona Coffee? The first 1000 people who click the link will get 2 free months of Skillshare Premium: https://skl.sh/chefstudio3
Want to know how to make Dalgona Coffee? Dalgona Coffee is that viral, tik tok whipped coffee using instant coffee granules everyone is going crazy about. I decided to try it out. It's really easy all you need are 3 ingredients: instant coffee granules, sugar and water. To serve, fill a cup with ice, pour over your milk of choice (regular or plant based) and top this off with the whipped dalgona coffee.
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Recipe:
2 tbsp instant coffee granules
2 tbsp sugar
2 tbsp water
Method:
Whisk the instant coffee granules, sugar and water together until thick and frothy. This should take about 2-3 minutes of whisking. Scoop the frothy coffee mixture into a glass with ice and the milk of your choice, stir it up and serve.
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