Found some purple sweet potatoes at the grocery store the other day so I wanted to do something cool with them. I also recently got a dehydrator so had to put that to use :p
This purple sweet potato powder is super easy to make and mostly involves inactive cooking. Once you've blitzed it up, store it in a cool dry place for up to a month. Use it for plating, as a natural purple food colouring in pasta and bread doughs, as a colourant in desserts, creams, fillings, icings, ice creams etc. I used small stokes purple sweet potatoes but if you can somehow get your hands on ube the same technique would work.
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.
If you haven't already, feel free to follow me @kaccreative
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https://www.youtube.com/watch?v=lw4oPmMtTq4
This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive oil because it's less likely to go rancid or have it's flavours go off when combined with fresh ingredients and heated. Next I used parsley because it imparts great green colour, if you want a green oil to pop, adding parsley is your best bet even if it's a background flavour to something else (which is the case with this oil). As much as I love parsley I think the flavour of a straight parsley oil can be quite one note and a bit bland so I wanted to add some nice fresh flavour which I did by using the green onions. They flavour the spring onions bring really make this oil not only beautiful but really delicious, fresh and bright.
You don't need super fancy equipment to make this, just a standard blender, a strainer and a coffee filter to get the oil really crystal clear.
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Until the next video!
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https://www.youtube.com/watch?v=IUAjwblSaZg
Here is a bit of background on why I started the KAC Creative channel here on youtube. I had an idea a little while back to create a series on food and cooking in my home province of Ontario. While I'd like to eventually expand beyond Ontario and travel, this season is focused on local artisans, foragers, farmers and chefs here in my region of Canada. I'm still learning the ropes when it comes to film making but I hope you enjoy the stories that I have to tell, the recipes I make and the processes behind many of the every day ingredients that we use.
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My favourite Chef's Knife: http://amzn.to/2vQVHzh
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https://www.youtube.com/watch?v=OYcvuSF2S5U
Wanted to test out this #shorts thing with this clip of the mirror glaze from episode 3 of The Best Laid Schemes series, an immersive cooking series created as a love letter to Scotland. The Skye Boat dish, inspired by one of Scotland's most famous songs, is a cake is made up of a lemon curd mousse, blueberry mousse, lemon cake, white chocolate sail boat, mirror glaze and of course a cotton candy cloud. Check out the full episode if you're interested in pastry, recipe tutorials, cake decorating or Scotland.
HEAD HERE FOR THE FULL EPISODE:
https://www.youtube.com/watch?v=-RLeP3Y4HGk&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE&index
HEAD HERE FOR THE FULL SERIES:
https://www.youtube.com/watch?v=XYLCTQ_Ehtw&list=PLnVs4jmXLzHMnpygCUBn-8Ie7oeh3n7jE
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MUSIC IN THIS #SHORT:
Avenoir
By Katharine Petkovski
https://open.spotify.com/track/0PFucqe1UPVXdWo3elMH47?si=oODa9B4AQzeYoo1N0HtswQ
The music in this #short is by film composer, Katharine Petkovski. Find her music and support her here:
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Katharine's Website: https://www.katharinepetkovski.com/
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I've lived in Scotland for the past few years and wanted to create this series as a love letter to the place I call home. I had originally intended to film and create the series in Scotland but when I came back to Canada during the pandemic I found myself unable to return. I decided, instead of feeling down about it, I would create something.
This is the first of what are hopefully many seasons of Chef Studio, an immersive, artistic, food and cooking show focused on creating dishes inspired by the world around us. Each season, the subject will change and the subject can be almost anything. This season is inspired by the lands and lochs of Scotland.
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https://www.youtube.com/watch?v=SvKni5M28N8
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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Twitter: @kaccreative
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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https://www.youtube.com/watch?v=lsMg-34_-70
Today, I'm showing you how to make cranberry curd. I thought with the Christmas and holiday season coming up it might be fun to put a spin on lemon curd by using cranberries instead. By using cranberries I ended up with a beautiful vibrant pink/ red curd that's perfect for adding colour and flavour to seasonal desserts.
Ingredients:
250 g (approx. 2 and 1/2 cups) frozen cranberries
100 g (1/2 cup) sugar
250 m (1 cup) water
3 egg yolks
50 g (1/4 cup) sugar
60 g (approx. 4 tbsp) butter
//FAQ
How long can I store the Cranberry Curd in the fridge?
1-2 weeks
How can I use the cranberry curd? What will go well with?
On pancakes, on scones, in crepes, in a seasonal Christmas pavlova, fold through whipped cream/diplomat cream and use in choux pastries, use to top thumbprint cookies, give a small jar as a gift, use as a filling for tarts, use in parfait or add to white chocolate mousse.
Can I use fresh cranberries?
Yes, but the weighted amounts will be different than what is listed above so you'll have to experiment a bit!
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//A NOTE
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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https://www.youtube.com/watch?v=5-JKLbvzWzA
These gorgeous little prosecco bears are plant based and made with only a few ingredients. Purchase the same agar I used in this recipe here: https://amzn.to/3hsolvl
Special thanks to Living Jin for sponsoring this video.
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Recipe:
250 ml prosecco
6 g agar agar
25 g sugar
Method:
Combine all ingredients in a pot. Set over medium heat and bring to a rolling boil for 1-2 minutes. Remove from the heat and transfer to a smaller bowl so the mixture doesn't cool to quickly. Use a dropper to drop the gummy bear mix into silicone gummy bear moulds. Refrigerate for 20-30 minutes until completely cooled and firm. Pop them out and serve. If you want a chewier, more traditional gummy texture, let them dehydrate overnight on a drying rack.
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https://www.youtube.com/watch?v=nFHpiBPmCns
Today we are using different plating techniques to plate up a dish inspired by the poem Mushrooms by Sylvia Plath. In the dish I used three types of mushrooms cooked three different ways. I cooked the Cremini mushrooms in cream sauce with white wine, the Oyster mushrooms were sautéed with some garlic and didn't cook the Enoki mushrooms but instead left them raw, wrapping them in chive and giving them a nice coat of olive oil and sea salt.
The "moss," is made using home made bread crumbs that have been blitzed then mixed with a spinach puree then dehydrated to give them crunch. I also made some parmesan tuiles (super easy to make).
The cream aspect of the dish is burrata cream mixed with lemon zest, thyme and salt. If you can't buy this it is traditionally made using pieces of fior di latte and 45% cream or at least that's how I learned to make it in Italy. I garnished with some micro arugula for the pepperiness.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
I've always really loved the poem, "Mushrooms," by Sylvia Plath so I felt that it was important to add it into the making of this episode. Here is the poem in writing.
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https://www.youtube.com/watch?v=BUF5N-XADDM
These pickled red onions are a great pop of colour and super flavourful addition to salads, cheese boards, sandwiches and savoury dishes. They're very easy to make, all you need is a few red onions, some flavourings of your choice, I went with garlic and chilis, that is usually my go to but you can use a ton of other spices, mustard seed, fennel, dill, peppercorns, coriander etc. etc.
Then I just use a simple 1:1:1 pickling liquid. 1 part water, 1 part sugar, 1 part vinegar and then salt to taste. This recipe can be scaled up or down really easily so if you want to make a bigger or smaller batch just adjust it accordingly.
Thanks as always for watching and for all your support of the channel! If you haven't already, consider subscribing and catch me on instagram if you'd like @kaccreative.
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https://www.youtube.com/watch?v=kXO4rQG-NUo