For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin.
To make your beef stock flavorful you will need:
1 celery stalk
some parsley and
dry spices like: bay leaves, coriander seeds and black peppercorns.
Also, some salt and pepper to taste and one dry chilly pepper.
For Borscht you will need:
3 medium size beets( with beet greens)
4 medium size potatoes
2 medium size carrots
2 cloves of garlic
1 head of green cabbage
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar
To serve you will need:
2 cloves of garlic
Method: In a large stock pot add all your meat and vegetables for the stock( you don’t need to peel them, since they are going to be discarded after the stock is done). Add spices. Add cold water to cover stock size ¾ of a way. Set to boil. Right before boiling process have started collect and discard the foam that appeared on the top. Leave to simmer for about an hour.
Peel beats. After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or spread it on toast. Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes). Take out the meat and beets, set aside to cool. Strain beef stock and return to pot. Set on slow simmer. Add grated carrots and grated parsnip, cook for 10 minutes. Add chopped beet greens and chopped beet stalks. Add cubed potatoes and cook for 10 minutes. Add chopped cabbage and cubed meat. Cook until cabbage is just al dente. Grate beets, add chopped garlic and vinegar. Add to soup along with fresh herbs, Turn off the heat and close the lid. Let sit for 10 minutes. Enjoy Borscht with chopped garlic, fresh dill and sour cream. Serve it with Russian black bread.
½ Cup Butter
1 ½ Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced
½ Teaspoon Italian Seasoning
½ Teaspoon Salt
¼ Teaspoon Pepper
2 Cups Freshly Grated Parmesan Cheese
Parmesan cheese: For optimal results, use real Parmigiano-Reggiano right off the block. Avoid those shaker-style containers or tubs filled with pre-shredded cheese. They don’t melt properly, making your sauce grainy. And they simply don’t taste nearly as good as fresh.
Butter: Either unsalted or salted work great. If using salted butter, I recommended omitting the additional salt until you’ve tasted the sauce and then add extra, if necessary.
Heavy Cream: We use heavy whipping cream for the ultimate indulgence. This will give you the creamiest, richest results. Go big or go home, right? You certainly can use regular heavy cream, though, and it will still be wonderful! (See note below for lower-calorie options.)
Garlic: We use a mix of garlic powder and fresh garlic, which we think is perfect. If you want a more subtle garlic flavor, you could cut back on one or the other.
Seasonings: Salt, pepper, and dried Italian seasoning. This trio of spices really takes the sauce up a level. Parmesan cheese is already salty, so we’re only adding in a touch more.
- Add the butter and cream to a large nonstick sauté pan, over medium-low heat; whisk until butter has melted.
- Add in the minced garlic, garlic powder, Italian seasoning, salt, and pepper; whisk until combined and smooth.
- Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.
- Stir in the parmesan cheese just until melted and the sauce is smooth.
- Take off the heat and use right away or store it for later.
- (If the sauce isn’t quite thick enough, allow it to stand for 2-3 minutes before tossing with pasta.)
Gordon Ramsay Steak
- Ribeye (or really any cut of steak)
- Large grain sea salt
- Ground pepper
- 1-2 Tbsp olive oil
- Fresh garlic slight crushed
- Fresh thyme
- 2 Tbsp butter
- Remove steaks from fridge and let sit room temperature for 20 minutes
- Put a pan over medium-high heat on the stovetop
- Season thawed steaks generously with salt and pepper and rub the bottom of the steaks into excess salt and pepper on table
- When pan begins to show any signs of smoke, place olive oil in pan and make sure pan is coated and well covered
- Lay steaks away from you and flip every minute including rendering the fatback side
- Add the crushed garlic, fresh thyme, and another Tbsp of olive oil in the pan around the cooking steaks
- Add the butter and baste the steaks while continually flipping steaks on the minute
- Remove the steaks when they reach your desired tenderness (cheek = rare, chin = medium, forehead = well done) and let rest for 5-10 minutes.
Red Wine Reduction
- drippings from steak
- minced garlic or garlic paste
- minced shallots or red onions
- red wine of your choice, or equal amounts beef stock if not using wine
- balsamic vinegar
- fresh thyme
- beef stock
- parsley leaves
- Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat. If you haven’t cooked a steak, melt 1 Tablespoon butter in a cast-iron skillet. Then, add garlic and shallots and sauté, stirring until tender, about 1 minute.
- Add red wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium-high heat.
- Allow the wine mixture to reduce until thickened, approximately 3 to 5 minutes.
- Remove the thyme from the sauce and turn the heat to low. Whisk in 2 Tablespoons butter and let the sauce simmer.
- Add parsley and season with salt and pepper if desired. Serve, and enjoy!
- 2 cups heavy or light cream, or half-and-half
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 5 egg yolks
- ½ cup sugar, more for topping
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
2 large rainbow trout fish whole fish (gutted and washed) or fillets
4 large potatoes
5 spring garlic or 5 medium cloves regular garlic
1/2 tsp pink salt
1 pinch black pepper
1/4 lemon juice or cider vinegar
4 tbsp fresh herbs // parsley and chives
2-3 tbsp cider vinegar optional to drizzle over when serving
1 – Peel, wash and cut the potatoes into the desired shape.
2 – Season the fish with salt and pepper and place some herbs and a little garlic in the inside of the fish.
3 – Take two pans out for simultaneous cooking, place both on medium fire.
4 – When both pans are fairly hot, add a drizzle of olive oil into each pan and add the fish in one and the cut potatoes into the other. Cover the potatoes but not the fish. Lower the heat for the fish and cook for at least 4-7 min on one side, until the fish will no longer stick to the pan.
5 – Meanwhile, give the potatoes a little seasoning and toss them. If they stick do allow them to cook further until they get a crusty layer on the outside. They will release themselves from the pan. Add a drizzle of extra oil if you feel it is necessary.
6 – Once the fish cooked on one side turn the fish gently on the other side and cook for a further 5-6 min on medium fire.
7 – Give the potatoes another toss and cook uncovered for another 5-6 minutes tossing them occasionally until they have cooked thoroughly.
8 – Paste the garlic and add to the potatoes and the fish in the last minute of cooking. Season more if you think it’s needed. Turn off the heat and serve immediately with a side salad or some cooked vegetables or greens.