Incredibly Easy Easter Lamb Shanks that Melt In Your Mouth
This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.
Lamb Shanks
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ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
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The combination of humor and adventures to find treasures has contributed to making the game Raft Wars interesting and sought after by many people.
This food is so yummy. I love enjoy it while playing slope game which is intriguing.
I use almost the identical recipe. The one thing I do differently is I skip oiling the meat and flour it thoroughly. I find that it helps to develop more and better fond than not using it. It intensifies the delicious gravy. I also always make an extra lamb shank and extra gravy. They become a delicious ragu another day. Sometimes I replace the wide pasta with gnocchi. Using gnocchi in this way is frequently done in the Rhone Valley region in France. Happy Easter! I always enjoy your videos.