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Pommes Paillasson Recipe from David Kinch Mind of a Chef Powered by Breville
 
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Pommes Paillasson Softened potatoes are seasoned with thyme and shaped into rectangles, then deep-fried in duck fat. This is a delicious version of the classic tater tot. Serves 8 Ingredients 4 large russet potatoes 4 quarts rendered duck fat (or enough to fill fryer) 3 tablespoons fresh thyme leaves 1 ½ teaspoons fine sea salt, plus more to taste Directions 1. Fill the fryer with duck fat and set the temperature to 200°F. 2. Once the fat is hot, outfit a food processor with a medium/fine shredding disc, peel the potatoes, and shred them into long strings. 3. Carefully add all of the potatoes to the duck fat and cook, stirring occasionally, for 10 minutes. Once the potatoes are completely tender, and almost falling apart, remove them from the duck fat, and let drain in a fine mesh strainer set over a bowl. 4. Finely chop the thyme leaves while the potatoes drain and then transfer the potatoes to a large mixing bowl. Season them with sea salt and gently fold in the thyme until completely incorporated. 5. Line a quarter sheet pan or 9” x 13” rectangular baking pan with parchment paper and spread the potato mixture into a layer about ¾” thick. Cover with plastic wrap and chill for at least 2 hours in the refrigerator. 6. Once the potatoes have completely chilled, reheat the duck fat to 350°F. Slide the parchment paper out of the sheet pan and onto a flat surface being careful not to break the potato slab. Portion the pommes into rectangular batons that are approximately ¾” x ¾” x 2 ½” long. 7. When ready to fry, add the pommes one at a time into opposite corners of the fryer. They have a strong tendency to stick to one another so spacing them out is crucial. Fry only 6 to 8 pieces at a time so you don’t overcrowd them or drastically drop the temperature of the oil. Turn pommes occasionally until golden on all sides, about 4 minutes. To Serve: Let the pommes drain by resting the fryer basket on its ledge for a minute or two. Transfer finished pommes to a paper towel lined serving dish and season with sea salt while they are still hot.
Views: 2019582 breville
The Best Vegetable Stock Recipe from David Kinch Mind of a Chef Powered by Breville
 
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The Best Vegetable Stock The addition of chick peas elevates the traditional vegetable stock into a versatile and delicious soup that can be enjoyed on its own. Yield: 6 cups Ingredients 2 cups chickpeas, soaked overnight and drained 1 large onion, peeled and halved 1 large carrot, peeled and halved 2 celery stalks, trimmed and halved 1 turnip, peeled and quartered 1 small fennel, cored and halved 4 garlic cloves, peeled 8 sprigs flat leaf parsley 6 celery leaves ½ teaspoon black peppercorns 1 teaspoon fennel seed 1 teaspoon coriander seed ½ teaspoon cumin seed 2 star anise 2 bay leaves 1 teaspoon cane sugar 1 ½ teaspoons sea salt Directions 1. Fill a 10-quart stockpot halfway up with cold water and add the chickpeas, onion, carrot, celery, turnip, fennel, and garlic. 2. Cut a 12-inch square of cheesecloth and place the parsley, celery leaves, and dry spices in the center. Tie the sachet up tightly with butchers twine and set it in the stockpot. 3. Turn the flame to high and bring the stock to a boil. Stir in the sugar and salt, and then reduce the heat to low and maintain a steady simmer. 4. Cook the broth, partially covered, until the chickpeas are very tender which should take about 2 hours. Its done once you can easily crush a chickpea between your thumb and index finger. 5. Leave the vegetables in the pot as you cool the broth. 6. Once cool, remove the sachet of herbs and strain the broth through a fine mesh strainer. To Serve: At this point you may use the strained broth as is and discard the cooked chickpeas and vegetables or you can assemble it into a light vegetable soup. To make the soup, simply place the two cups of chickpeas, four cups of broth, and all of the simmered vegetables into a blender and process until very smooth. Season the soup with salt and black pepper to taste and serve. Alternatively you can allow the broth to cool, transfer it to quart containers and freeze it. The broth will keep for up to a month when frozen.
Views: 703866 breville
Breville Smart Oven® Air - Product Demonstration
 
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Views: 336737 breville
Breville -- Tosi on Tour  -- Christina Tosi from Momofuku Milk Bar makes Crack Pie
 
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For more about Breville products visit: www.brevilleusa.com Are you addicted? Do you need treatment or an intervention? This video will not help. Learn how to make the legendary Crack Pie from Momofuku Milk Bar with Christina Tosi at home. http://www.brevilleusa.com/cooking/ovens/the-smart-oven-tm.html http://www.brevilleusa.com/food-preparation/mixers/stand-mixer.html Travel with Christina during her cookbook launch tour @tosiontour.com presented by Breville. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 309849 breville
Breville Presents: Heritage Cookbook Recipe Husk Cheeseburger
 
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Sean Brock talks about his absolute favorite thing to eat--and how to make it. The recipe is in his new cookbook, Heritage. To find out more about the book: http://www.huskrestaurant.com/book/ For recipes from Heritage: http://www.youtube.com/playlist?list=PLRSnFecax3hHwsEXoc8j1AHBWv47td_Qp More recipes from The Mind of a Chef featuring Sean: http://www.youtube.com/playlist?list=PLRSnFecax3hH21wZHftpLESdivGDdnD2z For more videos and recipes from Breville: http://foodthinkers.com
Views: 188288 breville
Breville Presents Skillet Cornbread - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. Southerners take their cornbread very, very seriously, and everyone has their own take. Lard, buttermilk, a lightly beaten egg and quality cornmeal are the main components of Sean's Skillet Cornbread. Find this recipe here: http://foodthinkers.com/2013/11/skillet-cornbread/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 172491 breville
Breville Presents "Make It Vegan" Mac and Cheese: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Mac and Cheese. Come for the amazing Vegan Mac & Cheese... stay for Isa's twerking... Yes, Vegan's twerk too. Secret to using cashews in your Vegan Mac & Cheese? ABS (Always Be Soaking) -- THANKS Alec Baldwin. Simply the most delicious Mac & Cheese ever conceived. Get the recipe here: http://foodthinkers.com/2013/11/roasted-red-pepper-mac-cheese/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 82278 breville
Breville Presents Chicken Liver Pâté- "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. This recipe for chicken liver pâté, served along with cornichons and a crust of bread, is perfect for a mid-day snack. Learn more about Breville: http://www.brevilleusa.com Get the recipe on Breville's Food Thinkers: http://www.foodthinkers.com/chicken-liver-pate/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 128671 breville
Breville Presents Breaking Bread with Chad Robertson of Tartine Bakery
 
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"There definitely is a story to every kind of bread we're making," says Chad Robertson of Tartine Bakery in San Francisco. Hear his story and see the beautiful breads he crafts in this video. For more about Breville, visit http://www.brevilleusa.com/ To learn more about Chef Robertson, read his article on Food Thinkers: http://www.foodthinkers.com/articles/mission-driven/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa See Chef Robertson's newest book, Tartine Book No 3 http://www.amazon.com/Tartine-Book-No-Chad-Robertson/dp/1452114307
Views: 149185 breville
Breville Presents: Heritage Cookbook Recipe Fried Chicken & Husk Hot Sauce
 
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To find out more about the book: http://www.huskrestaurant.com/book/ For recipes from Heritage: http://www.youtube.com/playlist?list=PLRSnFecax3hHwsEXoc8j1AHBWv47td_Qp More recipes from The Mind of a Chef featuring Sean: http://www.youtube.com/playlist?list=PLRSnFecax3hH21wZHftpLESdivGDdnD2z For more videos and recipes from Breville: http://foodthinkers.com
Views: 146714 breville
Breville -- Tosi on Tour  -- Christina Tosi from Momofuku Milk Bar bakes Compost Cookies
 
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For more about Breville products visit: www.brevilleusa.com Can't decide between a chocolate chip or oatmeal cookie? Life is short have both along with some chips and pretzels in the Compost Cookie. Travel with Christina during her cookbook launch tour @tosiontour.com presented by Breville. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 53088 breville
Breville Presents  The Cake - "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. This almond and lemon cake can sit out on counter and be picked at for a long time. Because of its high fat content it stays moist, and the acidity of the lemon helps balance out the sweetness. Learn more about Breville: http://www.brevilleusa.com Get the recipe on Breville's Food Thinkers: http://www.foodthinkers.com/the-cake/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 106996 breville
Breville Presents Bacon Candy and Curried Cashews - "Mind of a Chef Techniques with Edward Lee"
 
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Sweet, crispy, candied bacon and warm, tasted, curried cashews elevate this bar snack to dinner-ruining status. Make sure to serve guests small bowls so they still have an appetite for the main event. Find this recipe here: http://foodthinkers.com/bacon-candy-and-curried-cashews/ Learn more about Breville: http://www.brevilleusa.com Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like “Mind of a Chef” on Facebook: https://www.facebook.com/mindofachef Follow “Mind of a Chef” on Twitter: https://twitter.com/mindofachef
Views: 97945 breville
Breville Presents "Make It Vegan" New England Glam Chowder: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Vegan New England Glam Chowder. If you have ever thought that New England Clam Chowder could never be stepped up, try this. Isa combines the best of the Boston Back Bay with vegan sensibility. Hearty and wholesome; the ultimate chowder. Isa works her vegan wizardry over the most challenging of soups: the noble Clam Chowder. Defended for years as the hallmark of New England cuisine. Isa breaks it down with a simple combination of mushrooms, Nori and skills. Even the vegans agree, all chowders need to be topped with crackers. Silky and rich, no one has ever worked the classic dish with such style and vegan authority. Plus she kicks a mean New England accent (well, at least she tries.) Get the recipe here: http://foodthinkers.com/2013/11/new-england-glam-chowder/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 46266 breville
Breville Presents "Make It Vegan" Puffy Pillow Pancakes: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Puffy Pillow Pancakes. The pancakes are incredible, but the "gum dump" technique will stick with you. Warning: you must use almond milk; cow milk will make the pancakes explode. Never before have blueberries and ginger looked so incredible, they are BFF's. Critical ingredient: jackhammer background noise. Get the recipe here: http://foodthinkers.com/2013/11/puffy-pillow-pancakes/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 33311 breville
Breville Presents Welsh Rarebit - "Mind of a Chef Techniques with April Bloomfield"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with April Bloomfield" is a video series that highlights the quintessential spirit of Chef Bloomfield's culinary ideas, themes, and techniques. Don't even think of calling it Rabbit -- it's Welsh Rarebit. But really, it's just a very classic pub dish of a rich, buttery cheese and Worcestershire sauce on toast, melted under the broiler until bubbly and slightly browned. Make this recipe with the Smart Oven from Breville: http://www.brevilleusa.com/the-smart-oven-r.html Find this recipe here: http://foodthinkers.com/2014/03/welsh-rarebit/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef April Bloomfield on Twitter: https://twitter.com/AprilBloomfield
Views: 45501 breville
Breville Presents "Make It Vegan" Rosemary Chocolate Chip Cookies: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Vegan Rosemary Chocolate Chip Cookies. Isa masterfully combines almond milk, sugar, herbs, chocolate and (don't forget) an attempt at Popn'Lock to create some of the most delectable morsels of vegan sublime-ness this side of Nebraska. Just remember what Isa tells us: "The key to working with Almond milk is to spill it on yourself" -- follow this and you will have the best vegan chocolate cookies. Ignore this, and face the consequences. Advantages for cooking vegan with Isa: "Vegan cookie dough (unlike regular cookie dough) will not kill you...'" I guess she means when eaten raw? With a nod to 80's break dance culture, and an acknowledgement of the divine art of combining herbs with chocolate mixed with a whole lot of style and skill -- Isa shows us how to make the most delicious vegan chocolate chip cookies ever conceived. Get the recipe here: http://foodthinkers.com/2013/11/rosemary-chocolate-chip-cookies/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 496307 breville
Breville Presents Fried Chicken Skins - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. Ask anyone what their favorite part of fried chicken is -- the answer will always be "the skin." Why not cut out the unnecessary middle man (i.e., meat) and serve up golden brown, crispy Fried Chicken Skins on their own?? Drizzled with hot sauce and honey, it's likely worth the impending lecture from your cardiologist. Find this recipe here: http://foodthinkers.com/2013/11/fried-chicken-skins-with-hot-sauce-and-honey Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 73838 breville
Breville Presents "Make It Vegan" Nirvana Enchilada Casserole: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Nirvana Enchilada Casserole. Enchanting Vegan Enchilada, kicked off with Jazz hands and the Robot. Learn that dry toasting your spices is not just good for the flavor, but will fill your home with the aroma of Nirvana Enchilada. Learn to use the Immersion/Submersion Blender; just remember: enchiladas are not worth dying for. Get the recipe here: http://foodthinkers.com/2013/11/nirvana-enchilada-casserole/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 63208 breville
Breville® Juicer: Tips and Tricks Juice Fountain® Elite 800JEXL
 
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For more about Breville products visit: www.brevilleusa.com In this video Adele Schober shows you how easy it is to juice fresh apple juice with a touch of pineapple out of the Breville Juice Fountain® Elite 800JEXL. Learn the tips and tricks of the Juice Fountain® Elite 800JEXL Find wonderful juicing recipes: http://foodthinkers.com. Please note that the Breville Clean & Green bags are not yet available. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 149319 breville
Breville Presents Rattlesnake Cocktails - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. When life gives you lemons... why not make Rattlesnake Cocktails? An herbsaint and whiskey slushie gets topped with a lemonade foam in an update on the venom-blasting classic. Find this recipe here: http://foodthinkers.com/2013/11/rattlesnake-cocktails/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 135701 breville
Breville Presents "Make It Vegan" Chili and Corn Muffins: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Vegan Chili and Corn Muffins. Isa, the master of vegan cooking (and jalapeno butchering with a leopard print pairing knife) will show you how to defend your honor at your next pot luck dinner. No longer do you have to be the odd one with the vegan dish. Proudly stand behind this fabulous vegan chili and corn muffins. Perfect for every event, from Super Bowl to Puppy Bowl. Learn from the queen of vegan how lentil is the ultimate stand-in for meat. Perhaps out performing and over delivering against its cloven rival. In the end, Isa shows you there is only one true ruler. Vegan Chili and Corn Muffins: not since The Beatles has there been such a powerful meatless union. Get the recipe here: http://foodthinkers.com/2013/11/meaty-beany-chili-cornbread-muffins/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 129293 breville
THE BEST PARISIAN GNOCCHI RECIPE FROM LUDO LEFEBVRE - THE MIND OF A CHEF POWERED BY BREVILLE
 
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PARISIAN GNOCCHI Feeds 4 Ingredients 1 cup water 1teaspoon fleur de sel ½ teaspoon grated nutmeg ¼ cup unsalted butter, divided 1 cup all-purpose flour 3large eggs ¼ cup freshly grated parmesan cheese 1 tablespoon extra virgin olive oil black pepper to taste For serving freshly grated parmesan cheese freshly grated nutmeg Directions In a small saucepan, combine water, salt, and ¼ teaspoon nutmeg with 2 tablespoons of butter. Bring to boil over high heat. Add flour all at once and beat dough with a wooden spoon until it is thick and pulls away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to medium bowl. Cool 5 minutes. Bring a large pot of salted water to boil over high heat. Beat one egg into dough with a wooden spoon until incorporated. Add remaining eggs one at a time until blended. Dough should be smooth and shiny. Beat in ¼ cup cheese. With a spatula, transfer dough to a pastry bag. Cut tip off bag to create an opening ½-inch long. Reduce boiling water to a gentle simmer. Hold pastry bag over water with one hand and squeeze out dough, using a small, sharp knife to cut it into 1 ½-inch lengths; let drop into water. Simmer gnocchi 3 minutes. With a slotted spoon, transfer to paper towels and pat dry. Heat 1 tablespoon of olive oil in pan. Sear gnocchi until lightly browned on both sides, 1 to 2 minutes. Remove from pan and toss with 2 tablespoons of melted butter and black pepper to taste. Serve in warmed shallow bowls. Garnish with freshly grated parmesan cheese and nutmeg. http://brevilleusa.com/ https://www.instagram.com/breville/ https://www.pinterest.com/brevilleusa/ https://twitter.com/brevilleusa
Views: 31335 breville
Breville Presents "Make It Vegan" Vegan Beet Burger: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making a Vegan Beet Burger. Unfortunately, Isa does not have a veggie burger dance, so you must use your imagination. Remember to cook the veggie burger Finger-Print side down. It is cute that Beet rhymes with Meat... plus a little pop n' lock thrown in for good measure. Get the recipe here: http://foodthinkers.com/2013/11/bistro-beet-burgers/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 39550 breville
Breville -- Tosi on Tour -- Christina Tosi from Momofuku Milk Bar makes Chocolate Chip Cake
 
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For more about Breville products visit: www.brevilleusa.com Need a special birthday cake? Serve up what Christina Tosi and the Momofuku Milk Bar team made for Dave Chang. Travel with Christina during her cookbook launch tour @tosiontour.com presented by Breville. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 69184 breville
Cool Melon Soup Recipe with Silken Tofu from David Kinch Mind of a Chef Powered by Breville
 
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Cool Melon Soup Confit with Silken Tofu Fresh, ripe melon is combined with onions to create a sweet-savory cold soup, garnished with melon balls, silken tofu and toasted almonds. Serves 6 Ingredients 1 large melon, very ripe, preferably Persian or Crenshaw 4 ounces (about ½ cup) silken tofu ¼ cup shiro dashi (Japanese white soy sauce) ½ cup unsalted butter 1 medium white onion, thinly sliced ¼ cup Marcona almonds, lightly toasted 4 tablespoons almond oil, preferably cold pressed, extra virgin variety fresh chervil sprigs sea salt to taste sherry vinegar to taste Directions 1. Pass the tofu through a fine sieve. Stir in the shiro dashi to taste. Refrigerate until needed. 2. Cut the melon in half horizontally. With a spoon, carefully scrape the seeds and strings out of the center of each melon half and place into a strainer. Make sure to catch all the juice. With the back of the spoon, press lightly on the seeds and strings to collect all of the juice. (This juice is extremely high in natural pectin and will contribute to the texture of the finished soup.) Discard the seeds and strings and set the collected juice aside. 3. Peel each of the remaining melon halves. Using a small melon baller, portion out about 6 tablespoons of melon balls. Season them with sea salt and sherry vinegar to taste, and set aside for 30 minutes. 4. Meanwhile, chop the rest of the melon into large pieces the size of a golf ball. 5. After 30 minutes, drain the excess liquid from the melon balls. Discard the liquid and set the melon ball “confit” aside. 6. Place the butter and onions in a large pot over medium-low heat. Stirring frequently, lightly sauté the onions until the butter is completely melted and the onions are translucent. 7. Add the large melon pieces plus the collected juice to the onions and cover with parchment paper. (The parchment paper should be cut to sit directly on the surface of the soup.) Stir occasionally over low heat until the melon has softened but not disintegrated. It is important to maintain the melon in a half cooked, half raw state. (You may want to use a thermometer. The melon is finished when it reaches about 160°F.) 8. Puree the melon soup in a blender and then pass through a fine sieve. Adjust the seasoning using only salt, then immediately chill, preferably on ice. When the soup is completely chilled, it is ready to serve. To Serve: Ladle a portion of the soup into a chilled bowl. Place a heaping teaspoon of the tofu mixture in the center. Place a toasted almond and a small amount of the melon ball "confit" on top of the tofu. Spoon some almond oil on top and garnish with a chervil sprig. Serve immediately.
Views: 34286 breville
Breville Presents Bourbon Sweet Tea - "Mind of a Chef Techniques with Edward Lee"
 
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Combining two of the American South’s most popular exports, Chef Edward Lee’s Bourbon Sweet Tea is the perfect afternoon pick-me-up. Find this recipe here: http://foodthinkers.com/bourbon-sweet-tea/ Learn more about Breville: http://www.brevilleusa.com Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like “Mind of a Chef” on Facebook: https://www.facebook.com/mindofachef Follow “Mind of a Chef” on Twitter: https://twitter.com/mindofachef
Views: 37431 breville
Breville -- Tosi on Tour  -- Christina Tosi from Momofuku Milk Bar bakes Bagel Bombs
 
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For more about Breville products visit: www.brevilleusa.com Drop some bombs at your next brunch, Bagel Bombs that is. All of gooey the goodness of a New York bagel wrapped in bite size bits of joy from Christina Tosi and the Momofuku Milk Bar team. Travel with Christina during her cookbook launch tour @tosiontour.com presented by Breville. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 37604 breville
Breville Presents a Lemon Baked Snapper Recipe by Chef Jeremy Sewall in Fishing for Real
 
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For more about Breville, visit http://www.brevilleusa.com. Jeremy Sewall -- Chef of Lineage, Island Creek Oyster Bar, Eastern Standard -- is an expert in all things seafood, having grown up in Maine spending time on the water and feasting on lobsters, clams, chowders, and other New England specialties. "Snapper has a firm texture and a sweet nutty flavor that holds up to heat and therefore grills very well. The Lemon Baked Snapper recipe is one of my favorites and one of the easiest dishes to cook at home." -- Chef Sewall To read more about Chef Sewall's insights on seafood, read his article on Food Thinkers: http://foodthinkers.com/articles/fishing-for-real/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_c... You can view the full recipe here: http://foodthinkers.com/2013/06/lemon... In creating this recipe, Chef Sewall used the Breville Hemisphere Control blender BBL605XL, the Hot Wok Pro BEW800XL, and the Smart Oven BOV800XL: http://www.brevilleusa.com/hemisphere... http://www.brevilleusa.com/the-hot-wo... http://www.brevilleusa.com/the-hot-wo... Breville presents the free eBook, Fishing for Real, by Jeremy Sewall, here: http://foodthinkers.com/ebooks/fishin... Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa More chef insights, videos, and recipes from Breville: http://foodthinkers.com/
Views: 45728 breville
Floyd Cardoz | Pro Moves Series | by Breville and Roads & Kingdoms
 
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In this video, Chef Floyd Cardoz, Executive Chef, White Street show cases his Pro Move: Toasted and Bloomed Spices Learn more about Breville: http://www.brevilleusa.com Breville has a great recipe and chef website check it out! http://foodthinkers.com/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/
Views: 396124 breville
Breville Presents Cornbread-Sorghum Milkshake - "Mind of a Chef Techniques with Edward Lee"
 
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The combination of stale cornbread, sticky sorghum and tangy buttermilk ice cream is a treat any time of day, but makes for an especially good breakfast. Find this recipe here: http://foodthinkers.com/cornbread-sorghum-milkshake-or-breakfast/ Learn more about Breville: http://www.brevilleusa.com Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like “Mind of a Chef” on Facebook: https://www.facebook.com/mindofachef Follow “Mind of a Chef” on Twitter: https://twitter.com/mindofachef
Views: 548941 breville
Potatoes Roesti Recipe from Gabrielle Hamilton Mind of a Chef Powered by Breville
 
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Potatoes Roesti The key to this brunch dish is using shredded, starchy russet potatoes and cooking them in clarified butter at a high temperature, which yields a crispy exterior and soft, creamy interior. Reprinted with permission from Prune. Yield: 1 order Ingredients 2 peeled russet potatoes 4 ounces clarified butter Directions If you can make these looks as unnaturally perfect as McDonald’s hash brown, you have succeeded, which is oddly not nearly as easy as it should be, given the simplicity of the task. Some common snags I have seen that set you back: - the centers don’t cook enough or cook quickly enough and they turn gray/black from the starch oxidizing. Make sure your fat is very hot in the pan. - The centers can be sodden and greasy – again – fat not hot enough in the pan at the outset. - They are too thin and crunchy – not enough grated potato per roesti and you end up with all crispy exterior and no creamy white interior. Always use 2 potatoes per 1 roesti. Be sure to grate to order and never store the excess grated potato in water – you will wash away the needed starch. Get the shredded potato into a hot pan immediately, before it starts to brown from oxidation. You can’t use regular butter; the milk solids have to be removed. Use clarified. Be sure to turn out onto a baker’s rack to cool before stacking for service, else they will steam and glue together and become soggy. Only work ten at a time if you are experienced enough to manage it – I’d rather you worked only 6 at a time until you are surefooted enough to not burn any. You can come in early if you are new to the station and you need more time to get fully set up, but by your third week on the station you may not punch in before 8 AM. 1. Set the pan over medium-high flame, and add 4 ounces of clarified butter. The fat in the pan must be very hot, almost smoking, when the potatoes are added. 2. Shred 2 potatoes into a colander and set inside a bowl to collect all the messy liquid. Add the shredded potato to a hot pan and spread out gently in even thickness. Take care – the fat will spatter and hiss angrily from the water in the potato. 3. With a slotted fish spatula, turn when the bottom is golden and crispy like a hash brown. Remove when both sides are golden and crispy, and allow to drain on a baker’s rack. Do not season these; expediter will season at the pass. Notes: 2 potatoes per 1 roesti 4 full ounces of clarified per roesti 8” non-stick pans only – don’t use crappy aluminums Have the guys peel 180 potatoes for the weekend and be sure you have 20# of the clarified butter in the house by Friday.
Views: 58200 breville
Breville Presents Caesar Dressing - Mind of a Chef Techniques with April Bloomfield
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with April Bloomfield" is a video series that highlights the quintessential spirit of Chef Bloomfield's culinary ideas, themes, and techniques. It was invented in Mexico and is adored in America, but Caesar Dressing was perfected by a Brit. Eggs, oil and anchovies get the royal treatment in a quick and easy recipe. Make this recipe with the All in One from Breville: http://www.brevilleusa.com/all-in-one.html Find this recipe here: http://foodthinkers.tplsandbox.com/2014/03/caesar-dressing-2/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef April Bloomfield on Twitter: https://twitter.com/AprilBloomfield
Views: 42229 breville
Breville Presents Cocoa Balls - "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. This simple dessert made with, oats, cocoa powder, butter, sugar, and coconut is a fun recipe to make with kids. The cocoa balls are best eaten straight away while still warm from being rolled. Learn more about Breville: http://www.brevilleusa.com Get the recipe on Breville's Food Thinkers: http://foodthinkers.com/cocoa-balls/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 46101 breville
Ham and Eggplant Caviar Tartines Recipe from David Kinch Mind of a Chef Powered by Breville
 
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Ham and Eggplant Caviar Tartines Toasted bread is rubbed with garlic and tomato and then spread with eggplant caviar and jamón ibérico to create this light, savory snack. Serves 6 Ingredients 1 large eggplant 3 tablespoons whole milk Greek yogurt 1 teaspoon minced garlic ¼ teaspoon Piment d’Espelette ½ teaspoon sea salt Juice of half a lime 2 tablespoons extra virgin olive oil 1 baguette, sliced ½” thick 2 vine tomatoes 1/3 pound Jamon Iberico de Bellota, preferably hand sliced Directions 1. Roast the eggplant directly over an open medium flame until the skin is cracking and completely charred, about 10 minutes. 2. Wrap the eggplant tightly in heavy-duty foil, as it rests it will continue to release steam and will soften and cook through while it cools. 3. Once fully cooled, unwrap the eggplant and reserve the liquid that’s collected at the bottom of the foil. Carefully peel away all the charred skin and discard it. Remove the stem, cut the eggplant from top to bottom and gently split it open. Carefully remove the big packets of seeds, a few left behind is fine but be sure to get the major clumps. Use a spoon to gently scrape out the seeds and go back and cut out any sections you miss with a pairing knife. 4. Once you have separated all the flesh from the skin and seeds, start to finely chop the flesh with a large, sharp chef’s knife. Use a rocking motion and be sure to go over each and every section as you don’t want to leave any stringy pieces behind. 5. Place the chopped eggplant in a glass mixing bowl and pour in 2 or 3 tablespoons of the reserved smoky eggplant liquid. Gently stir in the yogurt, garlic, Piment d’Espelette, salt, lime juice, and olive oil. Check for seasoning and adjust with more salt or lime if needed. 6. Toast the baguette slices in a 350°F oven for 10 minutes and then gently rub each piece of bread with a couple swipes of raw garlic. 7. Slice the tomatoes in half and scrape out as many seeds as possible. Grate the flesh side of the tomato into the slices of crispy baguette and set them aside. To Serve: Add a heaping tablespoon or two of eggplant caviar to each slice of bread and gently spread it corner to corner. Place tartines on a serving tray and top each one with 3 or 4 slices of Jamon Iberico.
Views: 39449 breville
Breville Presents Oysters with Bottarga - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. What could be better with oysters than country ham? How about the country ham of the fish world, bottarga? A bright compound butter and sticky shavings of bottarga get baked until they're melty and warm in Sean's Oysters with Bottarga and Lemon Scallion Butter. Find this recipe here: http://foodthinkers.com/2013/11/oysters-with-bottarga-and-lemon-scallion-butter/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 52236 breville
Breville Presents Ham Sandwich with Pressgurka - "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. A perfect lunch, this open-faced ham sandwich contains fresh bread, butter, ham, mustard, and pressgurka, a traditional Swedish quick-pickle. Learn more about Breville: http://www.brevilleusa.com Get the recipe on Breville's Food Thinkers: http://www.foodthinkers.com/ham-sandwich-with-pressgurka/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 80672 breville
Breville Presents "Make It Vegan" Quinoa Caesar Salad: Isa Chandra Moskowitz
 
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For more about Breville, visit http://www.brevilleusa.com/ This video showcases Isa Chandra Moskowitz making Quinoa Caesar Salad. Isa works to go all Hip Hop on you...trying to see if the kids will like that. Things to do while pureeing your vegan Cesar Dressing? Meditate or feed your cat... Thanks Isa. Simple tips for your seasoning blend? Basil, thyme or whatever might show up in a Simon and Garfunkel song. Amazing and delicious, plus you get to use your hands. Get the recipe here: http://foodthinkers.com/2013/11/quinoa-caesar-salad-with-tofu/ And get the free Make It Vegan eBook chock full of more recipes: http://foodthinkers/ebooks/make-it-vegan-with-isa-chandra-moskowitz/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa For more about Isa, head to the Post Punk Kitchen website: http://www.theppk.com Theme song "Salt" by Kelley Deal and R. Ring: https://itunes.apple.com/ke/album/salt-feat.-kelley-deal-mike/id720904319 Like Isa's Post Punk Kitchen on Facebook: www.facebook.com/PostPunkKitchen Follow Isa on Twitter: https://twitter.com/IsaChandra Check out Isa's new book: Isa Does It http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 Breville has a new website check it out! http://foodthinkers.com/
Views: 49799 breville
Salmon with Sweet Hot Mustard Recipe from David Kinch Mind of a Chef Powered by Breville
 
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Salmon with Sweet Hot Mustard When baked in the oven, this mustard glaze produces a shiny, mirror-like sauce on the fish that is elegant and surprisingly easy to make. Serves 2 Ingredients ¾ pound Wild King Salmon, skinned Fine sea salt 4 tablespoons extra virgin olive oil, divided 3 tablespoons Coleman’s dry mustard powder 3 tablespoons cane sugar 2 to 3 tablespoons cold water 2 tablespoons unsalted butter 1 small fennel bulb, cored and thinly sliced 2 medium leeks, white and light green parts only, cut into ½” pieces 2 radishes, thinly sliced ½ teaspoon freshly squeezed lemon juice 3 tablespoons vegetable stock Directions 1. Preheat oven to 300°F. 2. Place the salmon on a cutting board and carefully remove the skin with a sharp knife. Portion the fish into two equal sized pieces and season both sides with sea salt. 3. Warm a cast iron pan, or heavy bottomed skillet, over medium heat and add 2 tablespoons of olive oil when the pan is hot. Swirl the oil to distribute it evenly and then place the fish flesh (top) side down in the hot pan. Cook the fish, without moving it around, for 2-3 minutes until golden. Transfer salmon to a foil lined baking sheet with the cooked side facing up and let rest while you make the glaze. 4. Whisk the mustard and sugar together in a small mixing bowl to workout any clumps. Slowly pour in just enough cold water to form a coating glaze. Brush the salmon with the remaining olive oil and then spread 2 generous tablespoons of the glaze on top of each piece of salmon, taking care not to get any on the underside of the fish. 5. Place the pieces of salmon in the preheated oven and bake until just pink in the middle, about 7 minutes. 6. While the salmon cooks, bring a small pot of salted water to a boil and blanch the fennel and leek for 20 seconds to remove the rawness. Immediately transfer them to a bowl of ice water to stop them from over cooking. Once they have cooled, place the vegetables in a sieve and drain them very well. 7. Remove the salmon from the oven and let rest while you prepare the vegetables. Heat a small skillet over medium heat and add the butter. Once it melts, add the drained fennel and leek, along with the radish slices and vegetable stock. Season the vegetables with salt and a few drops of lemon juice and stir everything to emulsify the vegetable juices with the butter. Gently cook the vegetables, stirring frequently, for 2 minutes or just until heated through. To Serve: Arrange the fennel mixture on two plates, leaving any excess pan liquid behind. Carefully remove the salmon from the baking pan with a slotted fish spatula and gently place it on top of the bed of vegetables.
Views: 34208 breville
Breville Presents: Heritage Cookbook Recipe Brown Oyster Stew with Benne
 
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To find out more about the book: http://www.huskrestaurant.com/book/ For recipes from Heritage: http://www.youtube.com/playlist?list=PLRSnFecax3hHwsEXoc8j1AHBWv47td_Qp More recipes from The Mind of a Chef featuring Sean: http://www.youtube.com/playlist?list=PLRSnFecax3hH21wZHftpLESdivGDdnD2z For more videos and recipes from Breville: http://foodthinkers.com
Views: 73064 breville
Breville Presents Barbecue Pig Tails - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. In this episode, Sean takes a lesser known part of the pig and puts a classic southern spin on them -- Barbecue Pig Tails are smoked, deep fried, and topped with a peach puree to entice even the squeamish eaters. Find this recipe here: http://foodthinkers.com/2013/11/bbq-pig-tails-with-peach-bbq-sauce/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://www.foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 33607 breville
Breville Presents The Cocktail - "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. This milky white cocktail, made from toasted barley almonds and Pernod and is garnished with barley-grass and is surprisingly refreshing. Pernod is a French spirit seasoned with star anise. Learn more about Breville: http://www.brevilleusa.com Get the recipe on Breville's Food Thinkers: http://www.foodthinkers.com/almond-barley-parnod-cocktail/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 61919 breville
Breville Presents Barley Tea - "Mind of a Chef Techniques with Magnus Nilsson"
 
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“Mind of a Chef Techniques with Magnus Nilsson” is a video series that highlights the techniques and tastes of the world-renowned Swedish chef. For this recipe, inspired by Japanese teas made from toasted grains, the barley is toasted right before brewing. This helps bring out the flavor of the freshly caramelized starch in the barley. Learn more about Breville: http://www.brevilleusa.com/toasted-barley-tea/ Get the recipe on Breville's Food Thinkers: http://foodthinkers.com/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa/ Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/
Views: 61818 breville
Breville - the Sous Chef™ Peel & Dice Demonstration
 
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Views: 121071 breville
Breville Presents Peach Ice Cream - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. Three ingredients form the base of this easy Peach Ice Cream -- although the end result is anything but simple. And because peaches simply aren't Southern enough, the finished frozen concoction is topped with a sweet cornbread crumble. Find this recipe here: http://foodthinkers.com/2013/11/peach-ice-cream/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 36699 breville
Deep Fried Shrimp Toasts Recipe from Gabrielle Hamilton Mind of a Chef Powered by Breville
 
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Deep-Fried Shrimp Toasts Ground rock shrimp and Tom Yum paste are mixed together and spread onto white sandwich bread, then coated with sesame seeds to produce this popular bar snack. Reprinted with permission from Prune. Yield: 4 orders Ingredients ½ pound rock shrimp 2 – 2 ½ Tablespoons tom yum paste 2 scallions, sliced fine 4 slices white bread ¼ cup hulled sesame seeds Directions 1. Grind shrimp and tom yum paste in Robot Coupe until smooth and sticky. You want the intensely sticky enzymes in the shrimp to emerge. Taste the mixture – it should be dark orange, with a strong flavor of tom yum. A small lick of raw shrimp won’t hurt you. 2. By hand, stir in the scallions, distributing evenly. (If you grind the scallion in the food processor, it makes the mixture spongy and weird). 3. Mound shrimp paste high in the center of each slice of bread and spread it to edges with a short-handled offset spatula. Paste should be slightly domed in center, but angular, like a perfect squat pyramid. In any event, use the scale and weigh these out – 3 ½ ounces each (total weight) makes perfect bread-to-paste ratio. 4. Spread sesame seeds out in a shallow container and lay shrimp toasts facedown to coat evenly. Cut into quarters on the diagonal, to make 4 triangles. 5. Deep-fry, sesame sides down, in 350° fryer. Flip them midway and fry, toast side down, until golden and crispy. They float, so you have to attend to them or else the bread doesn’t get crispy enough if they are not flipped during frying. 6. Drain in stacks of coffee filters; do not season further. To plate: Lay in one shingled stack, flipping every other triangle over to make seed-toast-seed-toast pattern. Scatter with freshly shaved scallion at the pass. Do not bring back any other brand than Pepperidge Farm Original White sandwich bread even if you have to walk to three different grocery stores! None of the other supermarket breads hold their structure in the fryer . . . And don’t use anything better – no brioche! No pain de mie! – in some attempt to make this “gourmet.” We are not that kind of restaurant.
Views: 37458 breville
Breville -- Tosi on Tour - Christina Tosi from Momofuku Milk Bar makes Cereal Milk
 
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For more about Breville products visit: www.brevilleusa.com Is it cereal or is it milk? It is more of a lifestyle. Live the high life by making this Momofuku Milk Bar best seller at home. http://www.brevilleusa.com/cooking/ovens/the-smart-oven-tm.html Travel with Christina during her cookbook launch tour @tosiontour.com presented by Breville. Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Follow us on Twitter: https://twitter.com/brevilleusa
Views: 76808 breville
Corn Fritter Recipe from David Kinch Mind of a Chef Powered by Breville
 
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Corn Fritters A cross between a beignet and a hush puppy, fresh grated corn mash is combined with flour and eggs to yield this delicate and delicious snack. Yield: 24 Ingredients 300g fresh corn mash, from a box grater 70g all-purpose flour 35g semolina flour 35g butter 55g egg yolk 1 garlic clove, diced fine 25g sugar 5g baking powder 8g fine sea salt Oil for frying (peanut or canola) Directions 1. Melt the butter in a small skillet over low heat and add the garlic. Cook the garlic gently, stirring frequently, until slightly translucent about 2 minutes. Transfer to bowl to cool. 2. Remove the husk and silk fibers from 4 large ears of corn. Carefully grate each ear into a bowl using the medium grates on a box grater. Be sure to catch all the corn “milk” that is released while grating the corn. Weigh out exactly 300 grams of mash and set aside. 3. Add the corn mash, and remaining ingredients to the bowl of cooled garlic. Gently fold the mixture together with a spatula until just combined—almost as if you were folding egg whites into a cake batter. Cover the fritter batter with plastic wrap and refrigerate it for at least one hour before frying. 5. Meanwhile, fill your fryer with 4 quarts of peanut or canola oil and set the temperature to 350°F. 6. When the oil is up to temperature, remove the chilled corn batter from the fridge. Using two tablespoons, carefully drop a spoonful of batter into the hot oil. If using a fryer basket, only drop and cook 4 to 6 fritters at a time, otherwise you can overcrowd the basket and the fritters will stick together. 7. Cook for 30 seconds then gently roll the fritter over with a slotted spoon. Monitor the level of brownness as they can easily over brown if you don’t keep them moving. Once they are golden brown on both sides, and have cooked for about 2 to 3 minutes in total, lift the fryer basket and let drain on the ledge. To Serve: Place the fritters in a towel-lined bowl and season with a tiny bit of salt while they are still warm.
Views: 33067 breville
THE PERFECT CHOCOLATE SOUFFLE RECIPE FROM LUDO LEFEBVRE - THE MIND OF A CHEF POWERED BY BREVILLE
 
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CHOCOLATE SOUFFLÉS WITH BITTERSWEET CHOCOLATE SAUCE Feeds 4 For the Bittersweet Chocolate Sauce 1/4 cup whipping cream 2 ounces bittersweet chocolate, chopped For the Whipped Cream ½ cup heavy whipping cream 2 teaspoons granulated sugar For the Souffle 2 tablespoons unsalted butter, melted ¼ cup plus ½ cup granulated sugar 8 ounces bittersweet chocolate, chopped 12 large egg whites powdered sugar for serving Directions: For the bittersweet chocolate sauce, stir the cream and chocolate in a heavy small saucepan over medium-low heat until melted and smooth, about one minute. Set aside. For the whipped cream, whisk the cream and sugar in a large bowl until soft peaks form. Cover and refrigerate. Preheat the oven to 350 degrees F. Using a pastry brush, coat the interiors of four 9-ounce soufflé dishes with the melted butter; then coat with about ¼ cup of the sugar, tapping out the excess. Place the dishes on a heavy baking sheet. Refrigerate until chilled. Place the chocolate in a large wide bowl over a saucepan of simmering water to melt. Stir until melted and smooth. Remove from heat. Hold the melted chocolate over the hot water to keep it warm. Using an electric mixer with the whisk attachment, whisk the egg whites on medium-low speed until foamy and then raise to medium high until firm peaks form. Add the remaining ½ cup sugar and whisk until blended. Remove the whites from the machine. Gradually pour in half of the hot melted chocolate, and whisk to just combine. Add remaining chocolate and using a flat rubber spatula, fold until blended (the mixture will resemble chocolate mousse). Be sure to fold in any remaining chocolate from the bottom of the bowl. Divide the soufflé batter equally among the prepared soufflé dishes, mounding slightly. Bake 8-10 minutes until risen and standing tall in the ramekins (at least 1 inch above the edge of the dish). Remove from oven, top with powdered sugar and serve immediately with whipped cream, chocolate sauce alongside. http://brevilleusa.com/ https://www.instagram.com/breville/ https://www.pinterest.com/brevilleusa/ https://twitter.com/brevilleusa
Views: 11794 breville
Breville Presents Salsa Verde - "Mind of a Chef Techniques with April Bloomfield"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with April Bloomfield" is a video series that highlights the quintessential spirit of Chef Bloomfield's culinary ideas, themes, and techniques. Slathered on toast or eaten straight off the spoon, a mix of fragrant herbs, chili, anchovies and garlic go into Salsa Verde, making it a go-to condiment. Just make sure your date is eating it too. Make this recipe with the All in One from Breville: http://www.brevilleusa.com/all-in-one.html Find this recipe here: http://foodthinkers.com/2014/03/salsa-verde/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef April Bloomfield on Twitter: https://twitter.com/AprilBloomfield
Views: 33142 breville