Posts Tagged ‘chef’

This is a great recipe for a Lobster Stock ment for the more advanced cooker, but really is simple and easy to do as long as you give youself some time to do it. this is the 1st of many recipes i plan on recording so tune in next week!

This is how you cook Lobsters… ALIVE!

Kitchen Tips: Cooking Pasta – as part of the expert series by GeoBeats. My family loves pasta, so I make pasta at least once or twice the week, and there are some tips that you should know about cooking pasta, because when I teach my cooking classes, people ask me questions and I am surprised at how much misinformation is out there. A couple quick tips: if you start off with a thin, metal pot, the water will boil much faster. Okay? It is really important that you use salt in your water. A lot of chefs say you want your water to be salty like the ocean. I do not necessarily add that much salt, but I do use a good kosher salt, and you need about a tablespoon of kosher salt for each quart of water. Now, another thing that I have been told by people is they add oil to the water. Why would you do that? There is no reason to do that. If you add your pasta to the pot, and you take a good pair of tongs, and you are stirring your pasta around immediately, and pretty much throughout the whole cooking process, your pasta is not going to stick. The bad thing about adding oil to your pasta is once you take your pasta, cooked pasta, out of this pot, and add it to a sauce, the oil is going to cling to those strands of pasta, and your sauce will not adhere to that pasta. It will just slip right off, so you definitely do not add oil to your pasta water. Now, you want to cook your pasta until it is almost done, they call it al dente meaning “to the tooth,”. Now what that means is you are …

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Here at the Kenmore Live Studio Chef Jamie Thompson of Gourmet Fusions demonstrates how to prepare artichoke tilapia over whole grain pasta. Watch to learn how to prepare some delicious artichoke tilapia from an expert chef! Click the “Like” button to become our fan at www.facebook.com to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Artichoke Tilapia over Whole Grain Pasta Chef: Jamie Thompson Ingredients: Tilapia Filets 16oz – Gourmet Fusions Artichoke Sauce Base 1lb – Whole Wheat Bow-Tie Pasta 1 Pint – Heavy Whipping Cream 8oz – Whipped Cream Cheese 4oz – Shredded Parmesan 2 Pinches Sugar Method: Marinate the tilapia in 8oz of Gourmet Fusions Artichoke Sauce Base. Meanwhile, cook pasta in salted boiling water, until al dente. In a large saucepan pour cream and bring to a boil, whisk in cream cheese and 8oz Gourmet Fusions Artichoke Sauce Base. Allow to reduce by 1/3, add a couple of pinches of sugar and salt & pepper to taste. Lastly add the Parmesan cheese and then mix with hot pasta. Enjoy! eventName: How to Wine & Dine on a Dime eventLiveDate: 06/04/11 talentName: Jamie Thompson segmenttypeID: 3