Online Cooking Class 2013 Online Cooking Class Free 2013 Online Class Cooking Cooking

Online Cooking Class 2013 Online Cooking Class Free 2013 Online Class Cooking Cooking


Alright guys, we just came back from the supermarket
and we are back in the kitchen. So today I gonna cook for you like a full menu. We gonna
start by a Mexican Casserole, so we gonna use some grape tomatoes, one of my favorites,
and I prefer to use organic, so that’s the tomatoes. We gonna rinse it, wash it and cut
in little dices. Some onion, here we go, a cup of kidney beans, here we go. A cup of
rice, here we go, you can use brown rice if you like but today we just gonna use the white
one rice. Some corn, that we gonna open it and that we gonna trim it, right there. After
that we gonna…ho and we gonna put a little bit of spicy too and after that we gonna let
it cook for thirty five to forty five minutes and at the end we gonna add some lemons. We
can use limes or lemons and it’s not gonna be cilantro this time but it’s gonna be thyme,
here we go. So that’s a little twist of the Mexican soup, French style he. Alright, after
that I gonna cook some fettuccini pasta with seafood. So here we go, there is the seafood.
We have some uncooked shrimps, we have some scallops and we have some squids, here we
go and we choose like fresh fettuccini pasta actually we are not making it fresh in this
episode because it takes a lot of time so we gonna make one episode for a full making
of fresh pastas. We gonna use some garlic, of course with it and we gonna use olive oil
and of course some lemon and with that we gonna do a little salad on the side like a
cucumber salad, just like that, we gonna use some onion, ok, and then we gonna add some
dill. It’s gonna be delicious. So I think, we can start, and let’s get started. So I
gonna start by rinsing the tomatoes and I like you guys, I like you guys to cut it in
small dices, so just open some space right here. So actually the tomatoes gonna cook
very quickly, so I gonna start by cooking the beans and the rice first with the “bouquets
garnis”, so you take a pan, something like that, for two peoples I guess that’s alright,
alright. Come over here, we gonna first cut some onion, no…this one is fine, here, alright
and there, I add some olive oil, olive oil extra virgin. I just gonna add some olive
oil extra virgin. The onion we gonna use later and we gonna start to cut the tomatoes, so
because the pan is not that big, we won’t use too much, I think actually that tree tomatoes
should be enough. We gonna cut, very small slices again. So, how are the onion, looking
pretty good, alright, have a look here, that’s nice, little dices, a
few seconds now, so get the nice color, alright.
And then, we gonna add the tomatoes, here, a little bit over here, and the juice of the
tomatoes gonna cool the onion because you don’t want them to just cook all the way through.
I will add some water to cool it off a little bit, not too much and we gonna add the “bouquets
garnis”. So the “bouquets garnis” we got from WholeFood or you can find probably anywhere.
Just gonna…I get one or maybe two. Let’s be adventurous, let’s put two, here we go.
Now we gonna cover the rest with water, right, should be enough and we gonna add the beans.
I won’t add to much, probably like a few, should be enough, here we go, and we add some
rice, same thing, not all because the pan is pretty small, so it should be enough, here
we go, I would stay four tablespoons or five tablespoons, alright, like that, add some
salt, over here, I like to do with my hand. Not too much, it should be enough and let
it cover a little bit, so make sure the gas marks and light is not too high. I would say
only medium to low temperature because we don’t want that to cook too quickly alright.
Ok, so, we gonna get our corn ready, here we go, we just gonna open it, just like that,
here alright, it’s corn. We gonna put like one jalapeno, one should be enough. So I just
gonna rinse it because it is a little bit spicy. So the most simple way, you gonna cut
in two and…that’s all you need to do, alright, ok. Now we gonna cut the garlic of course.
You can make small, that’s a lot, so it’s gonna be for the seafood and for the soup.
We gonna add it but not quite yet, we gonna wait a little bit and for the jalapeno same
thing. We gonna add very very little. Alright, for the soup, after that, we gonna have the
avocado we gonna peel but not quite yet because we don’t want it to become brown and also
we gonna prepare some lemon wedges, it’s very simple, like that, two, four and get the seeds
out and don’t like the seed very much, so and you guys you won’t like it. Alright and
we gonna come back like in twenty minutes, alright. So we just gonna finish to cut our
corn. We gonna start to peel the cucumber, here we go, we gonna start over here. I like
to cut in two and then peel it off like that. Now we gonna look at our seafood, alright,
I guess, I gonna start with the scallops. I like to have the scallops more finely cut,
so it’s gonna be just like that and then I want to cut them in small pieces and it’s
not gonna take too long to cook. Actually I like my scallops very well cooked and I
don’t like when it is raw. When it is a sushi that’s fine but when it is in a dish, it is
supposed to be cooked, so I like it well cooked. It smells nice and fresh, alright. So we are
done with the fish and we gonna come back in about ten minutes, alright. Alright guys,
now it’s about time to finish the soup. So first we gonna squeeze some lemon juice. I
choose like one and I just gonna squeeze it like that, you don’t want the seeds of course,
alright, squeeze the lemon, like that, nice and tight, lemon number two, take the fork,
that way and just squeeze it, ok, here we go, nice squeeze. We gonna put into the soup
over here, add the lemon, then we gonna add the garlic, put not all half of it, alright,
just about half. The other half gonna go for the pasta, here we go, and then we gonna add
some thyme. I think about that it’s fine, alright, here we go, and we gonna wait, put
in minimum fire and that will finish nicely our soup. So as you can see, it’s looks and
smell delicious, that’s nice. Now we gonna start our preparation cooking with the seafood
and the pasta. So actually we gonna put the pastas in hot water, so now it’s about time
to put some water inside the pan, here we go, water. That’s very practical a pan like
that because actually you don’t have to take the pasta out and things like that, you see,
you just have to pull out and that’s it, so, that’s fantastic. Alright, we added some water,
not too much because it gonna take a long time to cook and you don’t want that. That’s
enough and then, there, add some salt, well, I only have some salt like that…so, it’s
gonna do like fine, just put some more than usual, that’s it. Let’s add also the corn
to the soup. Now it’s about time, here we go, wow it’s smell fantastic, ok, it’s just
about the right size, put some twist, mix it up, make sure everything is nice and hot.
It’s looks beautiful, right there. We just gonna continue cooking for like ten more minutes
and then we gonna taste it again, that’s it, alright. Ok, we gonna go like over here and
then we just gonna cut the avocado in two. Make sure that the avocado is nice ad ready
to be eat. I think this one is from California. Avocado are like organic and delicious, so
try to get the pit out nicely, like that. Now we try to get the skin off without too
much damage. That’s how you know when it’s ready, look, that’s absolutely perfect. You
just gonna remove the skin just like that, you see that, ok, that’s what you need. Same
things you do a little over here, you open it, put your finger through, follow the skin
and just open it, oups, here we go. That’s it! And then you just gonna sliced it nicely,
that’s all you have to do, nicely and gently, that’s about it, all right and those little
guys just gonna wait for now to put them on top of the soup. Alright guys for the finish
of the salad actually, we started to make cucumber salad, here we go, we only put some
salt so far. So what I like to do, I usually like better red onion to go in a salad it’s
much tasty, so I gonna put some red onion, finely cut and I gonna put for the salad dressing
some lemon and olive oil. That’s pretty much what I gonna put and it’s gonna be delicious.
Alright so same thing, cut the lemons in two. Try not to add to much seeds, take your bowl
and just like we did previously and one more time squeeze it, here we go, squeeze, squeeze,
squeeze. It’s gonna be a lot of pith but try not to put them inside your salad. We just
gonna get it over here, oups, one left…ok, alright, that’s all. A pinch a little bit
of garlic, like here, no too much, just a little bit, here we go, and a little bit of
red onion, not too much, that’s about right, you don’t want to overpowering everything,
here we go, remove the skin, that’s simple, ok, here we go, and just finely cut, that’s
a lot already for a little salad, but…just sprinkle it, just like that, and we gonna
add some dill, here we go, we don’t want to add too much, but that’s ok, t won’t be wasted.
A little bit of dill, same business, cut finely, here we go, just like that, it’s so fine.
I think that’s about it. That won’t be waste it. Very fine and sparkle the salad with it,
like that. So, the salad is actually ready! So we gonna go back over here, where is the
little guy, looking good, here, like that. I think it’s about time to taste it, I think,
alright…and from here…and look, the water start to boils, so, I think it’s about time,
to start to cook the pastas, right, and then the final step will be to cook the seafood.
So that’s simple, we just gonna do the pastas now, so, I gonna take a scissor, he he he,
simple. You just open it, just about it, simple, we can do with it. Open up and just put into
the water. I think, it would be better to separated the pastas a little bit, I never
saw that, I think they are pretty big, so, here…that’s it. Make sure it’s not gonna
stick together. I will just for make sure, put a few drops of olive oil, just to make
sure. Alright, that’s pretty good, we gonna wait a few minutes and I get my olive oil
and you drop here, that’s enough and a few drops here and we gonna start the cooking
of the seafood, alright. I just add some cover, alright. Make sure it’s hot enough. I usually
put my hand like that, so you can see how hot it will become, right, Just like that!
Ok, two more seconds, then I gonna add the onion, right here, here we go. Let it fry
a little bit for a few minutes, so it will have a nice color. Our onions are brown and
colorful, so we just gonna add the seafood, right here, and we just gonna cook it, so
you add little by little, yes, ok, right, some squids in the other way, like here, and
some shrimps, that’s should be enough, ok. Put a little bit of salt, not too much, I
will even put some pepper, but that’s hope to you of course, alright. We just gonna let
it cook for like, a few minutes, the way you like, it’s nice and cooked the way you like
it, alright. After a few minutes of cooking the seafood, my secret ingredient, I add a
little bite of Sauvignon Blanc wine, so Sauvignon Blanc or Muscadet is very good with seafood.
Here we go, I just gonna put a few drops, for the sauce, so that’s gonna add a beautiful
bouquet and touch, so not too much, it depends how do you like it, so here we go. I gonna
add a spoon of butter, so it is “I can’t believe it’s not…” but you can use some organic
butter, so, I put half of a spoon because I am not a big fan, it’s just to add some
more taste to the sauce and my other secret ingredient, the rest of the garlic, so, here
we go, like that, the like guys, that’s it, and our sauce is finished for now and you
gonna wait a few more minutes. Now the pasta are about to be right, let’s have a look.
Wow, nice! Yeah, about thirty seconds and we gonna start to serve. So actually I prepare
already, I made a little plate, here we go, so I put my jalapenos on the side because,
humm, it’s very spicy, hi hi. I choose to put some scallops shells and it’s gonna be
very interesting because the soup gonna go here, right, the pasta, the pasta gonna go
here and we just gonna open up and close it like that. Alright guys, we just served the
soup into the two bowls, right here, so the soup is ready, here and here, humm, it’s advisable
to add a little bit more of lemon and I gonna put on the top of the soup, just a few slices
of avocado, take just like that, alright, nice, here we go, that’s it for the avocado.
Now I want to put our beautiful salad, we gonna put here, so here, here we go, nice,
beautiful, it makes some nice color, here we go, same over here, one spoon, some onion,
some dill on the top, it’s about it, here we go, a little bit of the seasoning, right,
like here, I would add a little bit more of olive oil, put it there. More olive oil, right
here, just a tiny bit, here we are, here we are, just for the color, here we go, and most
important, we gonna open, here we go, we gonna serve the pastas. Our pasta are ready and
that’s the magic of simplicity, modern life I would say, we just gonna grab the pot and
the pasta gonna strained by themselves, here we go, isn’t it fantastic? Just wait a few
seconds. The water is hot, so don’t burn yourself, very, very, very hot, here we go. Let it cool
a few seconds and take your shell. I told you guys, you have to cut it in smaller pieces,
look at that, that’s to much actually, or we gonna take a smaller spoon, here that’s
about it, you see, just like that, our pastas are absolutely beautiful, then we go over
here, take your spoon with you, ok, get to the seafood area and get seafood, a scallop,
a squid, a shrimp on the top, a little bit more sauce, here we go, a little bit of onion,
nice, go over here, put it on the plate, put it nicely and put some little final herbs
on the top or you can put just a little bit of more, just to look perfect, so you do again
the same…ho, you cover it. We do do same with this one, over here, get some pasta,
here we go, not too much, because you can always come back here again, here we go, take
a spoon and same thing, go over here, add some nice sauce with our wine Sauvignon Blanc,
that we used earlier get some scallops over here, squids of course you can have more later
and some shrimp on the top, alright go to your plate, here we go, add a little pinch
of color, just like here, one or two, even so that’s too much and cover it, and that’s
it. So, the Mexican vegetable soup, the cucumber, red onion, dill salad with little lemon and
olive oil, and salt. And our fabulous seafood pasta with shrimps, squids and scallops. I
hope guys, you enjoyed this recipe and I would be happy to show you more recipes. So, if
you want to email me and if you want to have a special menu made on the video just for
you. Just send me an email and I will be happy to make a video for you and now it’s gonna
be time to enjoy that delicious dish and thank you for watching, see you in our next episode.

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