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Added on the 03/11/2016 01:00:00 - Copyright : Endemol UK
For people who love eating out at restaurants, having to dine on takeout at home can feel uninspiring. But according to Business Insider, chefs and restauranteurs say there a number of ways to make eating at home feel more special. First, turn off the news and the fluorescent kitchen lights. Swap them for mood music and candlelight. Dress your table in the theme of the cuisine you're eating. Use cloth napkins with napkin rings or fancy folds, and your good china, cutlery, and stemware. Third, pair your meal with an appropriate beverage: sweet tea with fried chicken, sake with sushi, or horchata with Mexican food. Finally, jazz up your entree's plating with a garnish, and your dessert with whipped cream, fresh fruit, or a chocolate or raspberry drizzle. Bon appetit!
In this video, chef Rich Harris shows you how to make a two delicious sauces to accompany your BBQ food including a classic BBQ sauce and a punchy Argentinian Chimichurri, perfect for grilled steaks
Peel and thinly slice the shallot. Peel and roughly chop the garlic. Strip the thyme leaves from the stalks. Sweat the shallot with a little butter for 1 minute before adding the garlic, thyme and white wine. Simmer and reduce by half. Add the double cream and bring to the boil. Pass the sauce through a sieve and season well.
Place the diced shallot, white wine and white wine vinegar in a saucepan. Bring to the boil and allow to reduce. Place the reduction in a bowl with the egg yolks. Place the bowl over a pan of simmering water and whisk over a gentle heat until the mixture triples in volume. Remove from the heat and then whisk in the melted butter, adding a dash of water if the mixture is too thick. Continue whisking until the sauce is smooth and glossy. Season with salt, a squeeze of salt and a pinch of cayenne pepper. Serve with asparagus or salmon.
Peel and thinly slice the shallot. Place the shallot in saucepan with fresh thyme, dry wine and white wine vinegar. Reduce the liquid to one tablespoon and then reduce the heat. Start adding the butter, a little at a time and whisk continually to prevent the sauce from splitting. Once all of the butter has been incorporated, remove from the heat, season with salt and add a squeeze of lemon juice. Pass the beurre blanc through a sieve so that you are left with a thick and velvety butter sauce.
"It is certainly possible that Russia could make additional tactical gains in the coming weeks" against Ukraine, US national security advisor Jake Sullivan says during a White House news briefing. SOUNDBITE
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