Feed: Savory Tv | Delicious chef recipe videos - AggScore: 66.2

Raw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version.  Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market.  She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice sprouts are to be found.

Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard

For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively parmesean) cheese, shaved
1/4 cup of chopped toasted pecans

For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper

For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.

A must see Thanksgiving video from Top Chef Hosea Rosenberg and Whole Foods Market, a perfect, simple, classic turkey gravy recipe.

Read on for the written recipe
Recipe as adapted from the video:

Perfect Turkey Gravy
Chef Hosea Rosenberg

3 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups homemade (or storebought) chicken or turkey broth / stock, heated to a simmer
Pan drippings from one turkey, with the fat poured off (in the roasting pan)
1/2 cup red or white wine (Hosea uses white)
Sea salt, to taste
Ground black pepper, to taste

Heat butter in a heavy large saucepan over medium-high heat until foaming. Add flour while whisking and cook for one minute, whisking continually as you form a paste.  This is known as a “roux”, a common French culinary term meaning flour mixed with fat.  You may cook the roux down for longer for a darker colored gravy if desired.  Next, slowly add warm chicken broth (Hosea uses low sodium) , while stirring, eliminating all lumps.   At this point, the roux plus the stock becomes a “velouté sauce“.   Bring this to a boil and let simmer for a 1-2 minutes.  You can make this part of the gravy recipe up to two days ahead of time, reserving it in the fridge until you are ready for the final steps.

When you are ready to finish the gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, and pour or skim off the excess fat from the pan, leaving the drippings.  Place the drippings into the roasting pan on the stove burner over medium to high heat.  Deglaze the drippings by adding the wine, stirring and scraping  to loosen browned bits.  Do not allow wine to completely cook down, but do cook it until alcohol smell has dissipated, Hosea recommends about 5 minutes, stir and scrape the bottom of the pan while cooking.  Next mix in  your veloute sauce from the first step.  Season to taste with salt, pepper, and the fresh herbs of your choice.  If you wish to have a smooth gravy, strain the herb bits out with a strainer, although this is not necessary.  Finito!

For more Thanksgiving tips from Top Chef Hosea, watch this video with his easy technique for carving a turkey.

Score:  Just what the Thanksgiving doctor ordered.  Top Chef Hosea Rosenberg shows us how to carve a turkey with ease and confidence, in this featured video from Whole Foods Market.

Instructions via the video:

• After letting your turkey rest for 20 minutes, place on the cutting board and pull out the aromatics.
• Find the loose skin between the breast and the leg, carve downward to pull the leg away.  You can use a fork to help pry the leg off, and you may need to twist the leg to assist.
• Next remove the drumstick from the thigh, taking your knife down the middle between the two.  Serve the leg whole or slice it if desired.  Slice the thigh diagonally, keeping the skin intact.
• Next, take off the wings, you can either twist them by hand or use a knife.
• Next, the breast meat.  Find the breastbone in the top center, and cut on both the right and left sides of the bone, letting the bone be your guide.  Slowly and carefully cut down across the ribcage.
• Slice the breast meat into slices, and make a gorgeous display by fanning the slices on the platter.
• Garnish your finished platter with fresh herbs.  You’re done, prepare for praise!

Considering brining your Thanksgiving turkey this year?   If so you must watch this video brought to us from Chow.com.  The delicious Top Chef Master Michael Chiarello explains in simple terms how to do it correctly and common mistakes to avoid.

Why brine?  It allows flavor and seasoning to penetrate the inside of the turkey as well as the outside, and will produce a very juicy and evenly cooked bird.

Key tips from the video:

• Avoid over salting, it will lead to a stringy and dry bird.
• Be sure your container is large enough for the entire turkey.
• Do not over brine the turkey.
• Start with fresh water.
• Use pure Kosher salt, brown sugar, peppercorns, bay leaf, and any other desired flavorings or spices.  Bring these items to a boil the day before, let cool to room temperature, and refrigerate.
• Use two smaller turkeys rather than one large one, to yield twice as many parts and be more tender.
• Before brining the turkey, remove from plastic, rinse it in water, and remove the bag of giblets.
• The perfect brining container?  An ice chest or cooler.  Put the turkey in, add ice on top, pour the brine in.  Michael suggests putting the cooler in the garage, and brining for 12 hours overnight.
• In the morning, remove from the brine, pat dry, and let the turkey get to room temperature for about an hour.
• No roasting rack?  No problem.  Simply put the turkey on top of whole vegetables such as celery and carrots.

Craving more from Michael? Follow him on Facebook and Twitter, and visit our other posts:

• Aspen Highlights: Chef Michael Chiarello and Peter Jacobsen “From Farm to Fork”
• Michael Chiarello’s Tomato with Warm Goat Cheese and Herb Salad

Thank you Chef!

Sahara Restaurant is located in Mississauga in Ontario, Canada.  The restaurant has received multiple rave reviews in Canada, and Zabihah reviewer Aishy in particular praises their Butter Chicken recipe, stating “YUM!  The BEST food I’ve EVER had at a restaurant…kudos to the chef!  I would DEFINITELY recommend the chicken tikka and butter chicken.”

Thanks to Food Network Canada for sharing this one!  The video features the restaurant chef preparing an authentic Butter Chicken recipe.  A very popular Indian dish with origins from Delhi, Butter Chicken is also known as Murgh Makhani, and is chicken marinated in yogurt and spices (cumin, garam masala, tandoori masala, garlic, and ginger among others), which is then cooked and served with the tomato based butter sauce and naan bread.

Do not be intimidated by the ingredients.  Regarding Indian spices, here’s what the TFN Canada has to say:  “Although most spices can be found in local supermarkets, some might only be available at South Asian grocery stores.  If you are unable to find a certain spice or ingredient, simply omit it.  It might change the taste slightly, but the essence of the dish will remain intact. Adjust the recipes to suit your tastes and make them your own.”

The written restaurant recipe may be viewed on the Food Network Canada here.

This one looks so amazing we cannot wait to try it. Chef Marcus Samuelsson show the Today Show how to prepare a gorgeous looking roasted beef tenderloin seasoned with Poblano chilis, coriander, garlic, cardamom and more, and pairs it with a grilled artichoke salad. Our favorite part of the video is where Marcus shows us how to tie meat for roasting, he does it fairly quickly but use the pause button to capture a nice view! The recipes are from Marcus’s new cookbook, “The New American Table”, and can be viewed on MSNBC here.

For more information on the chef, watch this delicious Marcus Samuelsson interview video from our friends at Obsessed Tv.

This just in!  Via our friend Chef Fabio Viviani on Facebook,  he has recreated the winning Chicken Wings with a Celery Root Puree and Blue Cheese Dressing recipe from Top Chef Michael Voltaggio on the episode 10, season 6 Elimination Challenge.  In this video recipe, Fabio teams up with Chef Adam Sobel of RM Seafood in Las Vegas.   The written recipe may be viewed on Bravo Tv here.   Note:  for those of us mere mortals who do not have NO2 (nitrous dioxide) canisters in our kitchen arsenals, simply chilling the sauce should be sufficient.  Grazie Fabio!

P.S. Craving a shortcut, and wish to skip the pre cooking butchering step? Check out Chef John’s tip on how to eat chicken wings, and simply remove the bones from your chicken wings while you eat them.

Billy Strynkowski is the executive chef,  recipe developer, and writer for Cooking Light Magazine.  In this video, he shows us 3 amazingly simple ways to prepare mashed sweet potatoes, a perfect Thanksgiving side dish recipe time saver.

Starting with the mashed sweet potatoes mixed with butter, salt, and pepper, his first method blends in mashed bananas for a Caribbean flavor.  The second method blends in light coconut milk.  In his third method he simply folds in orange juice concentrate.

We tried the mashed bananas version last night.  We steamed 2 cut and peeled sweet potatoes for 20 minutes, added 1 tbsp of butter, salt and pepper to taste, and added one mashed banana.  We  garnished it with a few dried cranberries, and it was delicious.

Admit it!  You eat chicken wings and waste 50% of the meat while doing so!

We forgive you, dear reader, it’s not your fault, you never learned the correct way, and neither had we.  Until Chef John of Food Wishes came to the rescue in this amazing video and post featuring the truly perfect way to eat them, wasting literally nothing and coming out with clean hands to boot.

Chef John, your highness, we tip our hats to you for this ever so helpful culinary tip!

This beautiful and simple pumpkin soup features a hint of cardamom, and the end result has the delightful appearance of a cup of cappuccino.   This chef recipe video is brought to us from our friends at Gourmandia, and features French Chef Franck Salein and a translator.  Chef Franck is from Les Sources de Caudalie, a gorgeous four star hotel, vino-therapy spa (hot springs infused with grape vine minerals!), and a gourmet restaurant located in the Bordeaux region of France.

Read on for the video and the recipe :

* 1.1 lbs. pumpkin
* 3.5 oz. onions
* 1 garlic clove
* 2 tbsp. olive oil
* Thyme and bay leaf
* 2 tbsp. chicken or poultry stock
* A few cardamom seeds
* 0.53 oz. powdered skim milk (or you may use regular skim milk, omitting the water in the directions)
* Salt, pepper
1. Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin.
2. Add the chicken stock and let it cook for 20 minutes. Once cooked, take out the garlic and put the whole in a blender. After that, strain.
3. Boil some water in a saucepan and fill the powdered skim milk inside. Use a mixer to make it really foamy.  Now, you delicately pour the foam on your velvet cappuccino.
4. The “pumpkin cappuccino” is ready to be served!

For another delicious recipe from chef Franck, view his Caramelized Scallops with Apple, Pear, and Vegetable Salad with Wasabi Vinaigrette.