Hello!
My first cooking video. I was nervous and fidgeting a lot
This is a baked oyster dish.

Oyster & Roasted Eggplant: 2 Servings

• Eggplant     ——     1 (about 1.5lbs)
• Onions (1/2 inch dice)    ——   2 cups
• Unsalted Butter   ——-  3 oz.    or   6 TBSP
• Bacon (1/2 inch dice)   ——– 4 oz     or   113 grams
• Bread Crumbs  —–  1/4 cup plus 2 TBSP (extra separated)
• Oysters   —–  12 oz
• Salt   —– to your taste
• Black Pepper  —- to your taste

PROCEDURE:

1) Preheat oven to 425F. Rub eggplant with very little oil and pierce the it with a fork several times.

2) Place eggplant on a baking sheet and bake it for 30 mins or until very tender. Test it with skewer to test if the center is done. Let it cool when done

3) In a hot skillet; add in bacon & saut until its crispy and brown

4) Add in the onion and saute until golden brown.

5) Cut off the stem of the eggplant and peel all the skin off. Cut it into small pieces

6) In a mixing bowl add the bacon-onion mixture and the eggplant pieces. Sprinkle black pepper

7) Pat dry the oysters and add it into the bowl. Mix it all really well.

8 ) Add in the 1/4 cup bread crumbs and mix well. Place the mixture into small individual baking dishes.

9) Melt the butter and drizzle onto top. And sprinkle the 2 TBSP breadcrumbs onto the tops. Bake them for 20mins or until the mixture start bubbling and top is well browned.

Hi there!
I wanted to share the way i make my Black Forest Cake.
I like this recipe because it not too sweet.
Hope you enjoy this!

Black Forest Cake

Chocolate Genoise:

• Eggs ————- 5
• Sugar ———— 120 grams OR 1/4 cup plus 2 tsp
• Butter (melted) — 22.5 grams OR 2 TBSP
• Vanilla extract —- 1 tsp
• Cake Flour ——– 105 grams OR 1 cup plus 2 TBSP (just about)
• Cocoa Powder —– 30 grams OR 1/4 cup

Fillings & Decoration:

• Whip cream —— 1 liter
• Sugar ———— 1 cup
• Maraschino Cherries — at least one jar
• Solid Dark Chocolate Bar — as needed
• Simple Syrup — as needed

PROCEDURE:

1) Preheat oven to 390F or 198C. Butter and flour the cake pan and set aside.

2) Whisk eggs and sugar in a steel or glass bowl over a pot of simmering hot water. Whisk until sugar is mixed well and the temperature reaches as hot as bath water.

3)  Take the mixture away from hot water. Using an electric mixer with whisk attachment; whisk until it doubles in size. Do not stop whisking until it has stopped rising.

4) Fold in the melted butter very carefully.

5) Sift cake flour and cocoa powder together in a separate bowl. Fold in the flour mixture to the egg mixture. Be very gentle and do not deflate the batter.

6)  Pour batter into pan carefully and bake at 390F (198C) for 10 to 15 mins. Do not open the oven door at all when the cake is baking. Cool the cake completely when done

7) Make whip cream: In a cold bowl, add in whipping cream. Using an electric mixer start whipping the cream and add the sugar in little sprinkle at a time while whisking. Cover and store in fridge when done making whipped cream

8 ) Make chocolate shavings: Take a vegetable peeler or small knife and start shaving or scrapping the chocolate bar. Make sure to work fast and not touch the shavings because the chocolate will start melting.

9)  Divide the chocolate cake into three layers. Trim the top of the cake to an even flat surface

10) Brush simple syrup on the bottom layer. Place the layer down and pipe whip cream onto the cake layer.  Place maraschino cherries.

11) Brush the second layer with simple syrup and place in on top of the bottom layer and make sure its aligned well. Repeat the step in #10

12) For the top layer  brush with simple syrup. Pipe the whip cream nicely onto the top layer and smooth down the top.

13) Spread whip cream on to the sides of the cake and cover any holes and bare areas of cake.

14) Take chocolate shaving and using a spoon press the chocolate onto the sides of the cake. Cover all the sides really well.

15) Pipe spirals or roses on the top of the cake. Place cherries on the middles of the spirals. Sprinkle chocolate shaving on the top around the middle.

16) Store the finished cake in the fridge to help set the whip cream and settle the cake down before cutting.

It is about how to to the heart out of the Artichoke and how to poach an artichoke whole. Hope you enjoy it.

• Poached Apples  —  2  (recipe follows)
• Salt  — 1/2 tsp
• Warm Water — 5 oz OR 10 TBSP
• All-Purpose Flour – 2 cups OR 226 grams
• Baking Powder — 1 tsp OR  4 grams
• Sugar  — 2 TBSP
• Shortening — 2 TBSP
• Oil  — as needed for deep frying purpose
• Icing sugar  — optional
• Honey – optional

PROCEDURE:

1) Prepare poached apples first (pears can be substituted).  Peel and core 2 medium sized Granny Smith apples. Slice them about half inch slices. Keep the slices in little bit of vinegar water to stop browning.

2) In a pot add 3 cups of water to 3 cups of sugar, 1tsp Cinnamon (or cinnamon stick) and add 2 TBSP Vanilla extract. Let it come to a boil. (Only use medium heat).

3) When the syrup is almost about to boil, drain the apples. Place them in a clean bowl (big enough to hold all the syrup liquid and submerge slices). Pour the hot syrup on to the apples and just set it side to cool and poach.

4) Start to make the dough. Dissolve the salt in the warm water.

5) Sift together flour, baking powder and sugar. Mix in the shortening until it becomes fine crumbs (do not use hands, it will melt the fat).

6) Add the salt/water and mix the dough until it comes together.

7) On a lightly flour surface, knead the dough for 5 mins. Then divide dough into 1inch balls and let it rest for 20mins.

8.) Roll the balls out into 1/8th inch (0.3cm) thickness. It should be about 5inch circles. Cut circles into 4 equal triangle pieces.

9) Heat up the oil. Test using a little bit of dough to check if the oil is hot enough

10) Fry little batches at a time until golden brown and puffs up.Drain on paper towels.

11) On a plate place slices of poached apples and then put Sopaipillas on top and sprinkle sugar or honey.

—RECIPE PENDING–

Please check back soon for recipe.

—RECIPE PENDING—-

Please check back soon for the recipe.

Chicken & Sausage Gumbo (One to Two Servings)

• Chicken (dark meat, 1 inch cube)  — 1 Lbs
• Chicken Stock or Broth  —- 2.5 Litre
• Flour  — 4oz.
• Butter  – 3.5 oz
• Salt, Cayenne, Black and White pepper   —- to your taste or 1/2 teaspoon each
• Gumbo File Powder   —- 1.5 teaspoon
• Sausage (any kind, 3/4 inch dices)   —-  8 oz.
• Onions (one inch dice)   —-  12 oz.
• Celery (one inch dice)   —- 10 oz.
• Bell Pepper (one inch dice)  —- 8 oz.
• Garlic  (minced)  —- One Tablespoon
• Okra (1/2 inch pieces)   —- 10 oz.
• Tomato (peeled, de-seeded, 1/4 inch dice)   —-  10 oz.
• Green Onions (1/4 inch dice)   — 5 oz.
• Parsley (chopped)   — 3/4 cup

PROCEDURE:

1) Bring 3 litre of water to boil.Cook for 5 mins the chicken pieces. Strain and set aside.

2) Use a pot. Cook flour and butter and make a dark chocolate colour. Do not burn. The mixture should be powder-grainy like, so adjust the flour if needed.

3) Add only 2 litre of stock steadily and make sure there are no lumps. Add all the seasonings. Simmer on low heat for about 30mins.

4) Saute the sausage. Add onion, celery, bell pepper and caramelize.  Add rest of  the chicken stock and turn off heat.

5) Add the sausage mixture to the pot. Simmer for 10mins.

6) Add chicken, okra, tomato, green onion, and parsley. Simmer for 15 mins over low heat.

7) Taste and adjust seasonings if needed and remove oil if its floating on top.

Braised Oxtail 4 servings

• Oxtails    —  2Lbs
• Oil     —  As needed
• Carrots (1/4 inch dice)   —  1.5 oz.
• Celery (1/4 inch dice)    —  1.5 oz.
• Onions (1/4 inch dice)    —  3 oz.
• Tomato Paste  —- 1 oz.
• Flour   — 2 oz.
• Cooking Red Wine  — 4 oz.
• Brown Stock or Low-sodium Broth   — 2 cups
• Thyme  — one sprig
• Salt and Pepper to taste

PROCEDURE:

1) Trim oxtail, get rid of the fat as much as possible. Cut into 1 to 2 inch pieces at the joints.

2) Season the oxtail pieces and dust with flour. Pick a pot which will hold all the oxtail. Preheat oven to 375F

3)  Heat the pot with oil and sear the oxtail one or two at a time. Set the oxtail aside

4) Adjust the oil if its too much.  Add the carrot, celery and onions and caramalize.

5) Add tomato paste and caramelize also. Add the flour and mix thoroughly.

6) Mix wine and stock together. Add that little bit at a time, making sure there is no lumps of flour.

7) Add the oxtail. Cover and place it in the oven for about 3hrs or until its fork tender.

8 ) When done, remove the oxtail pieces and strain the sauce/gravy and then add the oxtail and sauce back together.

Roasted Quail with Mushroom Stuffing: Serves: 4 Quails

• Quails   —-  4
• Mushrooms, sliced   —-  10
• Coarse Bread Crumbs  —  half cup

Quail Marinade:

• Honey  – 2 Tablespoons
• Basil  – 1 teaspoon
• Salt  – to your taste
• Balsamic Vinegar  — 2 Tablespoons
• Olive Oil  — 1 Tablespoon

PROCEDURE:

1) Prepare the marinade and rub all over inside and outside of the quails. Refrigerate for one hour.

2) Saute the sliced mushrooms until done. Turn off heat. Fold the breadcrumbs in with the cooked mushrooms. Set the mixture aside.

3) Preheat oven to 350F. Save the marinade.

4) Place them on a rack in a roasting or shallow pan.  Brush them with olive oil.

5) Roast them for about 10minutes and then brush them with the marinade mixture. Roast for about 10 to 15 minutes or until the meat is firm when pressed with finger.

6) Set the cooked quails aside and make the stuffing.

7) Take the juices left from the baking and strain into a pan. Heat it up to simmer and add the mushroom mixture.

8 ) Cook medium-high heat stirring constantly until all water evaporates. Just use that mixture to stuff the quails. And its done.

Sweet Potato Noodle with Soy Beef:   Servings: 2

• Thin Sliced Beef    —– One cup
• Soy sauce   —- One Tablespoon
• Ginger paste    —- half teaspoon
• Sweet Potato Noodle   —- one fistful
• Onion  (thin sliced) —  1/4 cup
• Salt & Pepper  —-  to your taste
• Oil  — as needed

PROCEDURE:

1) Marinade the beef with soy sauce and ginger for at least one hour.

2) After one hour, cook the noodles according to instruction on the package of it.

3) While the noodle are cooking. In a hot pan, saute the onions in light oil until tender.

4) Hopefully your noodles are ready by now. Add the beef and cook it until done over medium heat.

5) Turn off the heat when beef is cooked. And add your noodle into the pan and just stir.

6) Place the noodles with the beef in a  bowl and its done.