Posts Tagged ‘Jason’

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!

One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup recipe that’s dressed up with smoked gouda cheese. If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.

Pesto was born in Northern Italy, in the sea port region of Genoa. Today’s pesto recipe is a traditional pesto sauce from the Cinque Terre region. Basil pesto recipes can be used to make a variety of dishes — from chicken pesto and sun dried tomato pesto to pesto salad and pesto pizza. To make pesto, you’ll need some pine nuts. And yes — pine nuts are actually harvested from pine cones! In Italy, the stone pine is preferred for its large seeds. Here in the US, pinyon pine nuts were a favorite food of Native Americans. Pine nuts are harvested under each scale of the pine cone. This takes a lot of time, so you’ll probably want to get some from your local market. This is what the pine nut looks like before it’s shelled. Actually to harvest the pine nuts, I drove to the grocery store and bought a pack. You can see why they are so expensive. Before beginning the pesto, toast 1/2 cup pine nuts on a hot pan over high heat. Don’t walk away from this, as they cook quickly. Shake pan continuously until they turn golden brown. Remove from heat. To prepare the pesto, you’ll need a blender or a food processor along with these ingredients: 2 cups rinsed fresh basil leaves 4 cloves garlic 1/2 to 1 cup toasted pine nuts 3/4 cup fresh grated parmesan cheese 1 tablespoon coarse sea salt 1 1/2 – 2 cups extra virgin olive oil Fresh cracked pepper and more sea salt (to taste) In a food processor, pulse basil, garlic and toasted pine nuts for about a minute, scraping down with a rubber spatula …

Oyster shucking is easy, as shown by chef Jason Hill of www.cookingsessions.com in this episode of “Chef Tips.” Using an oyster knife (also called an oyster shucker or oyster opener) Jason demonstrates how to shuck fresh oysters. Oyster knives can be purchased at most cutlery stores, and are important tools when shucking oysters. In this episode, Jason uses live oysters purchased at Whole Foods Market in Newport Beach. Shucked oysters should be enjoyed immediately after opening, served with a wedge of fresh lemon. For Chef Hill’s printed instructions on how to open oysters, go to http

Chef Jason Hill of www.CookingSessions.com shares his turkey burger recipe in this episode of “Chef Tips.” These moist turkey burgers get their flavor from sauteed mushrooms and onions, grated mozzarella cheese and a dash of spices. We’re convinced it will be one of the best turkey burger recipes you’ve tried. For more turkey recipes, cooking tips and videos, log on to http