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Monthly Archives: January 2016

Nonna’s Easy Steamed Cod & Green Beans – Laura Vitale – Laura in the Kitchen Episode 1016

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Chocolate Cream With Preserved Lemons / كريم بالشكلاطة و الحامض مصير – CookingWithAlia – Episode 415

Let's kick off the "Dinner for Two" series that has 5 quick and easy recipes to make the best dinner ever! The first video is dessert :-) INGREDIENTS: 3 oz (90 grams) chocolate of dark chocolate (60-70% cocoa content) 1/2 cup (10 cl) heavy cream 1/2 cup + 2 tablespoons (15 cl) milk 2 egg yolks (large eggs) 2 tablespoons (30 grams) granulated white sugar 1/2 preserved lemon (rind only - either cut in large pieces to be removed from cream, OR finely chopped into small pieces to be kept in the cream) RECIPE: 1- Remove the preserved lemon pulp and slice the rind into large pieces… We are only using the rind; keep the pulp for another recipe. 2- Chop the dark chocolate into small pieces of love! 3- Separate the egg yolks from the egg whites… for this recipe, we only need egg yolks, use the egg whites for breakfast the next day! 4- Add the sugar to the egg yolks, and whisk together until smooth. Pour the milk and heavy cream in a saucepan, and cook on medium heat until they reach a boiling point 5- Add a little bit of the milk-cream mixture to the egg yolk mixture, and whisk quickly. Keep adding the hot mixture little by little and whisking until all is combined. If you add the hot liquid at once to your egg yolks, you will end up cooking them into scrambled eggs… so be careful! 6- Pour back the mixture in the saucepan, and cook on low heat for around 10 minutes. 7- Do not go anywhere… stay close and keep stirring with a wooden spoon constantly. The mixture should never boil, it has to stay below 85 C degrees. If it gets too hot, remove from the heat for a few seconds then bring it back. 8- The cream is ready when it becomes thick, and leaves a path on the back of spoon when your draw your finger across. Congratulations! You just made Crème Anglaise.. 9- Pour the cream through a sieve over the chocolate. Whisk. Congratulations! Now you just made Chocolate heaven. 10- Add the preserved lemon rinds to the chocolate cream and let infuse for at least 30 minutes. Then remove them. 11- or.. if you are adventurous, instead of big pieces, finely chop the preserved lemon rinds into small pieces, and keep them in the cream as a surprise! 12- Pour the chocolate cream into cups and refrigerate for at least 1 hour (or better, overnight) Bon appetit!

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Almond Mhencha Pastry / محنشة باللوز – CookingWithAlia – Episode 414

M'hencha (M'hanncha) is a Moroccan Pastry Cake. It's name means "snake cake" or "serpent cake" due to it's coiled form. Today we are making it the easy way in bite-size pieces! INGREDIENTS: 250 grams Warka (or Phyllo Dough) 250 grams almond paste (https://youtu.be/5_S7ov9R0nY) 1/2 teaspoon ground cinnamon 4 tablespoons (56 grams) butter 1 tablespoon vegetable oil 1 egg Honey WRITTEN RECIPE: 1- First, let’s prepare the ingredients. Mix the almond paste with the ground cinnamon. In a saucepan, on medium heat, melt the butter and the vegetable oil together; then place in a bowl. Break the egg into a small bowl an beat with a fork. 2- On your workstation, drizzle a little bit of the butter-oil mixture, split the almond paste into two, and roll each portion into a log about the thickness of your thumb. 3- Place a pastilla leaf into your work station. If you are using large pastille, fold it into two. If your pastille leaf is small, superpose one on top of the other. 4- Place an almond paste log on the pastille dough edge closest to you. 5- Drizzle a little bit of the butter-oil mixture on the pastille dough. 6- Fold the side edges on the pastilla dough over the almond paste rod, and roll the pastilla dough along with the almond paste, as if you were rolling a carpet. 7- Brush the top the pastille roll with the egg wash 8-Do the same for the other almond paste log. 9- Cut the rolls into bite size pieces, but you don’t have to cut all the way through. The rolls should still hold their shapes together. Place the rolls in a buttered baking pan. 10- Bake in a preheated oven to 400 F / 200 C for 15 minutes or until the rolls get a beautiful golden color. As soon as your remove the rolls from the oven, drizzle honey on top of them. 11- Slice and separate the bite size pieces, and place them in small paper cups. 12- Let the Mhencha pieces cool completely before serving! Bon appetite

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Berry Smoothie Bowl Recipe – Laura Vitale – Laura in the Kitchen Episode 1011

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Cheesy Potato & Broccoli Soup – Laura Vitale – Laura in the Kitchen Episode 1010

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Thai Curry Clams Recipe – Laura Vitale – Laura in the Kitchen Episode 1009

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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Spaghetti Squash Lasagna Bowls Recipe – Laura Vitale – Laura in the Kitchen Episode 1007

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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10 Minute Tofu & Veggie Stir Fry Recipe – Laura Vitale – Laura in the Kitchen Episode 1006

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

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