Food Wishes Video Recipes
Watch, listen, learn, and enjoy! Hundreds of free, original video recipes, done by Chef John Mitzewich, the web's most popular cooking in...Video Episodes:
11 Views
16:15:34 02/18/11
Valentine's Day Chocolate Mocha Pot de Cr
[LESS INFO] 11 VIEWS | ADDED 16:15:34 02/18/11
Easy "no-bake" chocolate mocha pot de creme The real goal of any hot Valentine's Day date isn't to make a great dinner; it's to make a great breakfast for that same person the next day. With that in mind, we're going to need something a little richer, sexier, and more decadent than usual.
Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de cr
4 Views
23:14:37 01/08/11
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
[LESS INFO] 4 VIEWS | ADDED 23:14:37 01/08/11
There's one thing I learned a long time ago; if you add a little cinnamon to a savory recipe, you are allowed to describe it as "exotic." That's just the way it work s. And really, who doesn't need a little more "exotic" in their lives?
As far as the easy part, well, that is a more relative term. There are no difficult techniques here, and after cutting up an eggplant and onion, most of your prep is done. The only step that one would describe as "not easy," would be the shaping of all those little meatballs.
Eating little lamb meatballs is fun, but it does take a while to portion them out . Happily, I've included a top-secret restaurant trick for making lots of small meatballs very quickly, by using your hand as a sort of extruding device. Spoiler alert: it's pretty vulgar (but highly efficient).
By the way, this lamb meatballs recipe video was done as part of a special feature my friends over at The Daily Meal are doing. Once a week they have something called "Recipe SWAT Team," where they tackle a new ingredient with one goal in mind: creating easy and delicious dishes.
This week it was " Recipe SWAT Team: Meatballs ," and I was asked to throw on my bullet-proof vest, grow a mustache to look more like a cop, and bust through the door both barrels blazing. You can check out the entire feature here , and see some other great meatball recipes.
I hope you give this delicious lamb and eggplant recipe a try soon. Enjoy!
Ingredients:
For the sauce:
1 eggplant, cubed
2 tablespoons olive oil
1/3 cup minced onion
red pepper flakes to taste
salt and freshly ground black pepper to taste
1 cup marinara sauce
1
2 Views
23:13:58 01/08/11
Coconut Milk Corned Beef and Cabbage - Irish-American/Thai Fusion is Going to be Huge in 2011!
[LESS INFO] 2 VIEWS | ADDED 23:13:58 01/08/11
Whenever I travel in Thailand, I always make it point to seek out each city's Irish-American neighborhoods so I can enjoy a steaming bowl of coconut milk corned beef and cabbage.
Okay, so I've never been Thailand, but if there are any Irish-American neighborhoods, and if they do have corned beef available, they may possibly make something vaguely similar to this. If not, that's fine, since I wasn't really trying to make a Thai dish anyway.
I was craving corned beef and cabbage recently, but the thought of doing the same old New England "boiled dinner" had me yawning. I tried to think of some new, interesting braising liquid, and that's when I remembered I've never had something stewed in coconut milk that I didn't like.
Since I had no previous experience to go on, I was pretty conservative with the ingredients in general, and the red curry in particular. That said, I was really happy with the results. The coconut milk gave the broth a subtle sweetness and richness not present in the classic brew.
It's my hope that those of you trying this will be sharing any additions the rest of us may find interesting. I think a little cilantro or basil would have worked, as would the addition of small eggplants, or bell peppers.
Now, how does a Vietnamese banh mi sandwich made with the leftovers sound? Enjoy!
4 pound corned beef brisket (do not add the spice packet to the recipe!) 1 (15-oz) can coconut milk 1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.) 1 tablespoon fish sauce 2 tablespoon tomato paste 2 bay leaves 1 teaspoon ground coriander 1 quart water 1 onion 2 rib celery 2 carrots 1 pound potatoes 1/2 small green cabbage
8 Views
23:13:04 01/08/11
Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever
[LESS INFO] 8 VIEWS | ADDED 23:13:04 01/08/11
If you watch any food television at all, yo u've undoubtedly seen the "sous vide" (French for "under vacuum" ) technique many, many times . What was once a very uniq ue procedure is now about as rare as a hung-over line cook.
Not so long ago, only a handful of pros using state-of-the-art sous vide set-ups, costing thousands of dollars, got to play this game. Today, there are many options for home sous vide kits, most costing hundreds of dollars, but what about the home cook who just wants to try this once and a while, and doesn
10 Views
23:23:23 12/12/10
Prime Time for Revisiting Prime Rib of Beef
[LESS INFO] 10 VIEWS | ADDED 23:23:23 12/12/10
It's an iconic holiday table scene; you carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe of your awesom eness.
Unfortunately, despite our best efforts, it's sometimes more like you cutting through a dry, o vercooked r oast while they stare daggers at you.
You can almost hear them thinking, "Way to screw up $80 worth of beef, jerk. I hope there's lots of gravy."
Well, hopefully this proven mathematical method will increase your chances for success significantly. This is a new video revisiting the same method I featured in this Prime Rib post a few years ago, which only used photos. There are lots of great comments on the original post, and if you're skeptical, you should go check them out .
Here is the formula for what was called, "Method X." The rib is brought to room temperature. Overnight is good, but at least 6 hours (this is CRITICAL)! Season anyway you like. Then multiply the exact weight times 5 minutes. For me it was 5.35 x 5 = 26.75 minutes, which we round up to 27.
The rib is cooked at 500 degrees F for exactly that many minutes. Then the oven is turned off. You wait 2 hours without opening the door. You then remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. By the way, I will be posting a short how-to for a quick au jus soon. Enjoy!
Special Notes:
* To use this method you must have a full-sized, modern oven. It must have a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
* I've heard from lots of people that have used electric ovens and reported great results.
* This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. I have no info on altering it for other degrees of doneness.
Ingredients:
4 to 8 pound Prime Rib of Beef, bone-in, fat cap removed (ask the butcher to explain)
kosher salt as needed
1/4 cup soft butter
1 tablespoon freshly ground black pepper
1 teaspoon Herbes de Provence (this is just a dried herb blend - you can use any thing you like, or just salt and pepper)
For more traditional methods of cooking Prime Rib of Beef, check out these other great recipes:
Simply Recipes' Prime Rib
Serious Eats' The Food Lab: How to Cook a Perfect Prime Rib
Mark Bittman's Prime Rib Roast for a Small Crowd
10 Views
19:30:46 12/12/10
Pasta Fazoolander - So Good You'll Want to Take Off Your Underwear Without Removing Your Pants!
[LESS INFO] 10 VIEWS | ADDED 19:30:46 12/12/10
I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli , aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.
So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup.
Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.
As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, well, this is a heck of a recipe to start with! It also happens to be the kind of dish you really want to be savoring on one of these chilly winter days. Enjoy!
Pasta Fazoolander (pasta e fagioli, pasta fazool) Ingredients:
1 1/2 tablespoon olive oil
1 teaspoon tomato paste
1-2 anchovy fillet
1 quart chicken, or vegetable broth
1 cup dry tortelinni
1 (15-oz) can white beans, drained
2 cups packed baby spinach, roughly chopped
salt and fresh ground black pepper to taste
red pepper flakes
parmesan cheese
Bonus Borderline-Inappropriate Zoolander Impersonation Video
The reason Zoolander was on the brain was this performance by Aubrey Huff at the San Francisco Giants' World Series parade. He went full Zoolander to remove his red "Rally Thong," the good luck charm he actually wore during the season (true story).
1 Views
19:30:07 12/12/10
Minute Steaks with Barbecue Butter Sauce – They Only Take a Few Minutes
[LESS INFO] 1 VIEWS | ADDED 19:30:07 12/12/10
There is something comforting about the minute steak. It's probably the fact that the name of the recipe is also the recipe. You take piece of sirloin, pound it thin, and fry it for a minute per side. That's it. Si mple, faster than fast, and easily repeated under pressure.
Of course , everyone knows that a minute steak is only as good as the pan sauce, and here we offer an ultra-simple ba rbecue butter sauce. Actually, there's only a very small amount of butter, but the way it emu lsifies into the beef broth and tangy BBQ sauce somehow amplifies the effect.
Be sure to use a great barbecue sauce. The SFQ I used is a rich, clas sic American barbecue sauce with a touch of chocolate, hint of coffee, and balanced with aged red w ine vinegar. It's subtly exotic spices and sweet heat made it a perfect choice here.
Ideally, you'll follow the link below and order some , but if not, make sure the sauce you choose has some personality to it. You'll also want to taste the sauce plain beforehand, so that you can adjust the seasonings in the pan. I hope yo u find the time to make this soon. Enjoy!
Give the Gift of Barbecue! Order Some SFQ – The Original San Francisco- Style Barbecue Sauce
As many of you may already know, my wife, Michele, makes what I think is a fantastic, and very unique barbecue sauce. Some of you actually got to sample it last year as we offered to all those loyal viewers who were able to make a donation to the site.
This year we aren’t doing any such fundraisers, but that doesn’t mean you can't experience the SFQ. Michele just launched her website , and I invite you to head over and take a look! By the way, if you order by December 18th , your order will arrive in time for Christmas. Thank you for your support!
Ingredients:
2 (5-oz) minutes steaks
salt and fresh ground black pepper to taste
1 tablespoon grapeseed or vegetable oil
For the sauce:
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 or 2 teaspoons cold butter
hot sauce to taste
freshly ground black pepper
6 Views
23:46:44 11/17/10
Holiday Pumpkin Bread in Theory and Practice
[LESS INFO] 6 VIEWS | ADDED 23:46:44 11/17/10
I could have just Googled a pumpkin bread recipe. I'm sure there are hundreds of excellent ones, tested and retested, right there for the taking. But I didn't, because I had something better, a theory. Theoretically speaking, there is nothing better than a good theory.
My theory was that if I took my banana bread recipe, which is one of my absolute favorites, and used pumpkin puree in place of the mashed, ripe bananas, I would have an equally impressive loaf.
So, what were the results of this grand pumpkin bread experiment? A very decent loaf of quick bread, which would make a handsome addition to any holiday dessert table! Having said that, next time I make it, I will be tweaking some things.
This was very good, but didn't have the I-can't-stop-eating-this-ness of the banana bread recipe. Considering the obvious fact that bananas and pumpkins are not the same thing, I will adjust the sweetness and fat content a bit to compensate.
Anyway, stay tuned for future updates, and if you happen to make any variations on this, I'd love to hear about it! Thanks, and enjoy!
Pumpkin Bread Recipe Ingredients:
1 stick (1/2 cup) unsalted butter, soft
1 cup sugar
2 eggs
1 (15-oz) can pumpkin puree
1/2 teaspoon cinnamon
1/8 teaspoon Chinese 5-Spice
1/8 teaspoon allspice
Mixed in a bowl:
2 cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup chopped roasted walnuts
Bake at 325 degrees F. for about 1 hour
14 Views
23:46:07 11/17/10
Pumpkin Pancakes – Seasonal, Not Salacious!
[LESS INFO] 14 VIEWS | ADDED 23:46:07 11/17/10
I know what you're thinking. I'm in the pocket of Big Pumpkin, and have been using so much canned pumpkin lately, not because I like it so much, but because I'm being paid to. I wish! (Big Pumpkin, call me ;-)
No, the truth of the matter is, I'm simply using the time-honored strategy of turning any recipe into a "holiday recipe" by adding some pumpkin. It really does work – whether chili, bread, soup, or cookies – just plop in a spoon or two of pumpkin, and you are in seasonally appropriate heaven!
Here we are taking a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, have turned it into what would be a memorable holiday brunch item.
I also have it on very good authority that this works quite nicely as a winter breakfast-for-dinner special. I hope you give it a try soon. Enjoy!
Pumpkin Pancakes Ingredients
Mix in one bowl:
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
Mix in another bowl:
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 egg
1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoon grated lemon zest
Combine and make pumpkin pancakes!
14 Views
23:45:28 11/17/10
Savory Chocolate Sea Salt Crostini – Sooner Rather Than Later
[LESS INFO] 14 VIEWS | ADDED 23:45:28 11/17/10
The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, "dessert," and start thinking, "great special occasion savory snack." Not that t here's anything wrong with this as a dessert (it's actually Michele's "favorite" dessert), but for my money it makes for a better, and very unique, hors d'oeuvre.
Speaking of money, you're going to need a little bit extra to do this recipe right. For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Look for names that are hard to pronounce, and labels with percentage symbols are always a good sign (the higher %, the better for this).
For the bread, you're going to want to find your town's best baguette. The extra virgin olive oil should robust, peppery, and of the highest quality. Lastly, the salt must absolutely be the crystallized, flaky sea salt shown herein.
Once all these ingredients are assembled, the actual procedure is quite simple, and produces an impressive bite. The marriage of warm, crispy-edged bread, peppery olive oil, bittersweet chocolate, and briny sea salt is sublime. I think this is perfect for a holiday cocktail party, served right along side the rest of the savory appetizers.
Of course, if you're just not a chocolate hors d'oeuvre kind of person, and want to adapt this for a sweet treat, feel free. In that case, you can use a slightly sweeter chocolate, and maybe an olive oil from the lighter, fruitier end of the spectrum.
By the way, special thanks to my buddy Linda, from Salty Seattle , for the amazing homemade sea salt used in the video. I knew she had mad skills working with animal and vegetable, but mineral too? This makes her one of the rare, triple-threat foodies.
Just in case you don't have friends that make you sea salt, most gourmet grocery stores will carry several varieties. My personal favorite is Maldon , which can also be ordered online . Anyway, find these ingredients, plan a party, and share something extraordinary. Enjoy!
Savory Chocolate Sea Salt Crostini Ingredients:
sliced baguette
bittersweet chocolate
extra virgin olive oil
flaky type sea salt like Maldon
10 Views
23:44:53 11/17/10
Pistachio Crusted Rack of Lamb – You'll Go Nuts for this Beautiful Rack!
[LESS INFO] 10 VIEWS | ADDED 23:44:53 11/17/10
The holidays bring us so many joyous things. Sharing time with family, watching your boss do a drunken karaoke version of "It's Raining Men" at the office party, and of course, those special meals. This super easy rack of lamb recipe has special written all over it – well, actually more like has special all pressed into it.
Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose – and since they're sold completely trimmed, you'll have virtually no waste. Also, if you haven't had lamb in like the last 20 years, you're in for a nice surprise; the meat is lean, tender, and not at all gamey.
The other great thing about today's rack of lamb is it's consistent size. They will have eight rib bones, and run just under 1 1/2 pounds each. The fact that these are all the sa me weight makes life a lot easier when cooking more than one. Speaking of which, portioning here is very easy; simply allow one rack per two guests.
As far as the crust goes, we've added rich, sweet pistachios to the traditional Dijon mustard crust. This gives the lamb such an interesting flavor and texture. It may be my imagination, but I think there's something about what makes the pistachios green (chlorophyll?), which makes it pair so perfectly with the meat. It also looks pretty damn cool.
I'm a big turkey-for-Thanksgiving guy, but if you're looking for a unique dinner entrée idea for that Christmas or New Years feast, this pistachio crusted rack of lamb would be an excellent choice. Enjoy!
Ingredients for 4 Portions of Pistachio Crusted Rack of Lamb
2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
1 teaspoon Herbes de Provence, or dried Italian herb blend
salt and fresh ground black pepper to taste
1 tbsp vegetable oil or olive oil for searing
3 tbsp Dijon mustard
For the crust:
2/3 cup finely chopped roasted pistachios
2 tablespoon plain bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
pinch of salt and fresh ground black pepper
*Note: the cooking time given in the video of 25 minutes will work if you are doing one or two, but if you load up the oven for a large group, you'll obviously need to increase the cooking time, as the oven temperature will drop. Use a thermometer to check the internal temperature. Remove at between 125 and 130 degrees F. for a nice pink center.
11/17/10