Dessert Videos

If you checked out my top ten list of Aspen Food & Wine highlights, you read about Christopher Kostow's impressive roasted corn custard with truffles and popcorn. Ever since that Patron-soaked evening I've been craving the sweet, silky goodness of this extremely easy recipe. Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, texturally, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish. One major difference between my corn custard and Christopher Kostow's (pictured here), or any other "real" chef for that matter, I don't spend 20 minutes straining it. If you really want the ultimate creamy corn custard experience, you need put the mixture through a fine mesh sieve several times to remove all the fibrous corn kernel skins (is there a word for that?). Since Thomas Keller wasn't coming over for dinner, I used the puree as is, and it was fantastic. If you do strain out the corn solids, you get something closer to a flan, but since you will lose a good deal of volume, you won't need as much egg to bind. I guess I'll just have to make that version sometime, so I can give you’re the exact measurements. In the meantime, give this method a try. By the way, this is just part one. I love to use this corn custard, along with some spicy shrimp, to make a beautiful, and very summery first course. So stay tuned, and enjoy! Ingredients for six (6-oz ramekins): 2 cups corn 1 1/2 cup cream 1/2 milk 1 1/4 tsp salt pinch of cayenne 3 egg yolks 2 eggs butter

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Sami Scripter, co-author of "Cooking from the Heart: The Hmong Kitchen in America," explains how Three-Color Dessert (Nab Vam) is made. The recipe is featured in "Cooking from the Heart," published by University of Minnesota Press.

D I yo A music video the first of many songs to come

Simple deliciousness, that's what. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. This time, since I had just made and filmed a light, creamy Italian dressing, I decided to try this particular combo, and it was wonderful. The garlicky tang of the mayo-spiked vinaigrette balancing the sweetness of the corn like we all knew it would. By the way, there is nothing wrong with using frozen (great quality, preferably organic) corn. I love fresh vegetables, and use them 95% of the time, but every good chef has a bag of sweet peas, and bag of corn in the freezer. Of course this salad would be amazing with freshly shaved corn right off the stalk in August, but we don't always have the time or energy, and in that case, this recipe will do just fine. Special thanks to Michele's friend Robert, who provided the wild boar you see pictured on the finished plate. As luck would have it, we received this much appreciated gift right before the Cochon555 event, so not only did I taste dozens of pork dishes that night, for our lunch before the pig fest we ate… wild pork! It was awesome! I can't wait until wild pig is regularly available in the meat case at your local markets. The taste of this meat, how pork used to taste (or so I've heard), is so much richer, meatier, and flavorful, there's no comparison. Enjoy! Ingredients: 1 lb frozen sweet corn 1 cup diced roasted red peppers 5-6 basil leaves, chiffonade cayenne, salt and fresh ground black pepper to taste For the dressing: 1/2 cup mayo 1/4 cup red wine vinegar 1/4 cup olive oil 1 clove crushed garlic 1/4 tsp dried Italian herbs 1/2 tsp sugar 1/2 tsp freshly ground black pepper 1/4 tsp salt 2 tsp water

As promised, here's an easy, beautiful, and delicious garlic bread recipe featuring the homemade aioli I showed you a couple days ago. If you think about it, there's really no such thing as "leftover" aioli; just aioli you just haven’t used yet. I've already sung the praises of aioli's versatile and promiscuous nature. Hooking-up (do people still say that?) with all kinds of savory ingredients is just what it does. When applied to some bread, and baked crisp with a pinch of cheese, this garlicky spread really shows it's more than just an easy cold sauce. I mentioned it in the video recipe, but I'll repeat it here; this is not an overpowering, intense garlic experience. Since the garlic is pulverized in the sauce, when it bakes it cooks very quickly, and the sharp, peppery flavors turn soft and sweet. If you want a more traditional garlic bread flavor, simply add some chopped garlic to the spread. The other issue here is butter, or lack there of. I like butter, I like it a lot, but when it comes to garlic bread, I'm an olive oil kind of guy. I don't think you'll miss the butter since the egg yolk in the aioli gives it a beautiful buttery color, and adds a nice, subtle richness. Make some aioli, use it for a few days, and then get some bread and give this try. Crisp green salad sold separately. Enjoy! Ingredients: French bread aioli grated Parmesan Reggiano fresh Italian parsley

Sunset at the Thar Dessert, next to the border with Pakistan. It was and will be one of the unforgetables experiences on my live.Author: nikkitta8 Tags: Thar Dessert India Posted: 27 June 2009 Rating: 5.0 Votes: 1

As I watched Iron Chef Michael Symon whisk together a simple aioli during his pork demo I attended in Aspen, I was thinking, what savory ingredient (besides cheese) isn't great with aioli? I couldn’t come up with anything. Whether you're talking about meats, vegetables, starches, or breads – everything tastes great with aioli. I've done a few versions of aioli on the site before, but never a minimalist, special equipment-free recipe like this. Of course, a true aioli is made with a mortar and pestle, but not everyone has one, and sure you can use a blender, but is there anything more annoying to clean (besides a garlic press as the Iron Chef pointed out during his demo)? Do yourself a huge favor and take 10 minutes this week to make a little ramekin of this aioli. Then, start spreading and dipping your way up and down the food pyramid. You will discover you can turn a turkey sandwich into a [expletive deleted] great turkey sandwich, a roasted potato becomes the highlight of your day, and a carrot stick is transformed into an incredibly effective endorphin delivery system. By the way, I'll warn you in advance that I won't spend time answering comments and questions about using raw egg yolks. I've covering that in several other posts, including my homemade mayo video recipe. If you are concerned, google the subject and you'll get millions of pages on the subject. Rachael Ray has a better chance of winning a James Beard Chef of the Year award than you have getting sick from making this recipe. Enjoy! Ingredients: 1 clove garlic kosher salt 1 egg yolk 2 tsp lemon juice 1/2 cup olive oil

Author: howdini Added: Thu, 25 Jun 2009 08:33:24 -0800 Duration: 0Grab your blowtorch and learn how to make crme brle, a custardy, creamy, burnt-sugar celebration of dessert. We love this one, can you tell? Your chef is Marc Bauer, from the French Culinary Institute.

This Time It’s A Dessert Legend - Cheesecake Everyone has their favourite pudding but not everyone knows how to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to impart some pudding wisdom and help you create 12 fantastic classics, one pudcast a month. This time please join Phil as he gives step-by-step instructions on how to make a pudding classic – Cheesecake Why not logon to www.carnation.co.uk where you can look through a variety of Phil’s tasty recipes and download the pudcasts. Distributed by Tubemogul.Author: tvcgroup Tags: phil vickery fern britton cheesecake cheese cake lime berry pudding dessert cooking tips kitchen italian carnations nestle pudcast chef Posted: 24 June 2009 Rating: 0.0 Votes: 0

This Time It s A Dessert Legend - Cheesecake Everyone has their favourite pudding but not everyone knows how to make them! However, help is here in the form of Celebrity Chef Phil Vickery. Phil is here to impart some pudding wisdom and help you create 12 fantastic classics, one pudcast a month. This time please join Phil as he gives step-by-step instructions on how to make a pudding classic Cheesecake Why not logon to www.carnation.co.uk where you can look through a variety of Phil s tasty recipes and download the pudcasts. Distributed by Tubemogul.

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Today on Momversation, Mindy Roberts of The Mommy Blog asks: Is it okay to use food as a reward with your kids? Will dangling dessert as a reward for eating vegetables come back to bite you later? Or is it sometimes okay to harness the appeal of a candy bar to "grease the wheels" and get things done? What works in your family? Weigh in on Momversation.com.

The dessert of champions, behind little chocolate donuts. Shared by : Jace Hall On: Tuesday, July 01, 2008 Views: 957Tags: Outtake upload behind chocolate Donuts Texas Dessert Champions ftp Jace dfd hall File style little