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- Просмотров 766 814
The Gourmet Gambit
Франция
Добавлен 10 мар 2017
Hi there, welcome to my channel!
I’m Wess, I’m an amateur home cook living in France and mostly cooking from scratch.
Always searching for new cooking adventures from different horizons, always looking for the most flavourful spices.
If you are not afraid to roll up your sleeves, you're on the right spot
I’m Wess, I’m an amateur home cook living in France and mostly cooking from scratch.
Always searching for new cooking adventures from different horizons, always looking for the most flavourful spices.
If you are not afraid to roll up your sleeves, you're on the right spot
SUPER FOOD : How to grow your own healthy sprouts
SUPER FOOD : How to grow your own healthy sprouts
Healthy, fresh and tasty, spouts are a wonderful addition to many salads ans dishes. Growing your own sprouts is super easy, and just takes a few minutes of your time. It also is a good savings over buying sprouts in the store, not to mention a fresher option.
The gourmet Gambit web site; www.thegourmetgambit.com
Watch more Recipes here: ruclips.net/channel/UC3XP5oOvl0f24EfXu4JcyBg
Facebook: GourmetGambit/
Twitter: GambitGourmet
Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
RUclips MUSIC LIBRARY:
Going Going Gone: The 126ers
Heartland: Silent Partners
Harvest Time: Silent Partners
Healthy, fresh and tasty, spouts are a wonderful addition to many salads ans dishes. Growing your own sprouts is super easy, and just takes a few minutes of your time. It also is a good savings over buying sprouts in the store, not to mention a fresher option.
The gourmet Gambit web site; www.thegourmetgambit.com
Watch more Recipes here: ruclips.net/channel/UC3XP5oOvl0f24EfXu4JcyBg
Facebook: GourmetGambit/
Twitter: GambitGourmet
Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
RUclips MUSIC LIBRARY:
Going Going Gone: The 126ers
Heartland: Silent Partners
Harvest Time: Silent Partners
Просмотров: 2 337
Видео
The Cassoulet from Castelnaudary | French Bistro Recipe
Просмотров 8 тыс.4 года назад
The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally it was made from fèves (butter beans). Trying to trace the story of the birth of cassoulet is not an easy task when you know the inflammatory rhetoric it provokes. One of the oldest cookbooks in France, the 14th century: "le Viandier" written by Taillevant, (...
Alsatian Baeckeoffe | French Bistro Recipe
Просмотров 2,7 тыс.4 года назад
Alsatian Baeckeoffe | French Bistro Recipe We cannot speak of Alsatian culinary traditions without mentioning the famous "baeckeoffe", an assortment of meats, potatoes and vegetables moistened with white wine, preferably riesling. In Alsatian baeckeoffe means "baker's oven". These ovens were essential for housewives. An assortment of lamb, beef, pork and vegetables was marinated (24 hours), the...
Rhum Arrangé Mangosteen Flavor | Caribbean Arranged Rum
Просмотров 9304 года назад
Originally, it is best drunk as a digestive since there is little sugar added and most of the sugars are from the macerated fruits. However, it can be more sweetened with cane sugar or syrup to be drunk as an aperitif. The taste and flavor of the arranged rum result from a long maceration of the ingredients, at least one to six months. There are classic recipes, but many variations are possible...
Cider Braised Duckling | French Bistro Recipe
Просмотров 3964 года назад
Duck and goose are part of the emblematic Southwest cuisine of France. These tasty birds can be cooked in so many different ways, you'll never get bored. I always enjoy to find new combinations of spices and ingredients to honor them! Ingredients 4 servings: 1 duckling (young female duck, canette), 2 mandarins or tangerines, 1 onion, 6 garlic cloves, 500gr mushrooms, 250gr almonds, 1 bottle har...
The Classic Boeuf en Daube | French Bistro Recipe
Просмотров 6 тыс.4 года назад
Some recipes just travel true centuries without loosing it's popularity, that's the case with “Boeuf en Daube”. Boeuf en Daube is traditionally cooked in its daubière (ancient clay pot) slowly a few hours at the corner of the fire. The dish wins in flavors when warmed up a second time. The meat cut in large pieces is set to marinate the day before in a provencal clay pot (daubière) with wine, u...
Surf and Turf Râmen from Scratch
Просмотров 1,4 тыс.4 года назад
How to make your own Dashi, La-yu (chilli oil), and Tare (marinade), a râmen from scratch you won't easily forget! The first Japanese to have tasted the râmen would be Tokugawa Mitsukuni (1628-1701), lord of the Mito clan, at the time of Edo. A Chinese scholar in exile in Japan, Zhu Zhiyu (in 1600-1682), reportedly presented him with noodles made from wheat flour and lotus root powder, a noodle...
The Classic Coq au Vin | French Bistro Recipe
Просмотров 1,7 тыс.4 года назад
Did You Know? A famous legend, from Auvergne (France), related to the history of the coq au vin, tells that the head of the tribe of Arvernes, “Vercingetorix”, sent to taunt his besieger Julius Caesar,, a Gallic rooster, a symbol of combativeness, aggressiveness, valor and pride of Gallic warriors, during the Roman siege of Gergovie1 in 52 BC, in the midst of the Gallic Wars. In his turn, Juliu...
Orange Braised Pork Trotters
Просмотров 5334 года назад
Spicy, fruity and tasty. Pork trotters can be very different from the usual recipes and surprisingly flavorful! Ingredients for two persons! 2 pork trotters, 4 oranges 5 garlic cloves, 1 tbsp Korean chili paste, 1 tbsp red miso, 6 red chilli's, 15 cm ginger root. Spices: 1 tsp fenugreek, 1 tsp allspice berries, 1 tsp fennel seeds, 1 stick Ceylon cinnamon, 2 pieces of mace, 5 green cardamom pods...
Baby Octopus Insalata with fried Capers and sun dried Tomatoes
Просмотров 4724 года назад
Baby Octopus Salad with fried Capers and sun dried Tomatoes A combination of exclusively flavorful Mediterranean ingredients brings this salad to another level. And how to preserve a good deal of the octopus flavors.. Ingredients for two persons: 1kg baby octopus, 1 or 2 limes, 8 to 10 chillies (perle rosse di Calabria), 2 tbsp capers, 1 garlic clove, a small bunch of cilantro, 5 sun dried toma...
Fillet Mignon with Saffron Sake sauce
Просмотров 7934 года назад
Sometimes simplicity makes a great dish when you use a few extraordinary ingredients and spices. This is one of them, it's a combination of saffron, Kampot peppercorns and sake, not to mention the savory meat a fillet mignon is. Notice that fillet mignon in France represents the pork tenderloin, while in some other countries it is a piece of beef, like in the US for example. Ingredients for two...
Matcha Crab Salad with Mango and Avocado
Просмотров 2274 года назад
A delicious combination of exotic flavors, this cocktail will embellish your dinner table and seduce your friends and family. A pure tropical temptation! Ingredients for two persons: 8 crab claws, 1 mango, 2 to 3 different colored carrots, 1 small cucumber (noa), 2 tsp matcha tea powder, 1 tsp melegueta pepper (grains of paradise), 1 tsp passion berries (ruta berries), a few drops of Calvados a...
Duck Fillet with Miso Sudachi Crust and Forrest Mushrooms
Просмотров 1864 года назад
Duck Fillet with Miso Sudachi Crust and Forrest Mushrooms A combination of quality ingredients with extraordinary flavors that makes this dish an exclusive discovery! Ingredients for two persons: 2 duck fillets, 100gr white miso, 50gr sudachi puree, ½ tsp green szechuan peppercorns, 100gr dried forest mudrooms, a few sprigs of thyme, a pinch of sea salt, The gourmet Gambit web site; www.thegour...
Chicken Parmentier with Confit Yuzu and Sakura Cherry Blossom
Просмотров 3544 года назад
Chicken and Confit Yuzu Parmentier with Sakura Cherry Blossom A fusion food delight, for those who love to discover exotic flavors. Floral and umami, this dish is a flavorful surprise! Ingredients for 2 persons: 1 large sweet potato, 2 chicken fillets, 8 sakura tree leafs, 8 sakura cherry blossoms, 1 large tbsp miso paste, 2 tbsp confit yuzu peel, 1 tbsp black sesame seeds, 5 grains of selim, 1...
Chicken Supreme with Confit Lime and Ginger
Просмотров 3054 года назад
A perfect balance of salty, tangy, sweetness, completed with a view extraordinary spices. I use lime instead of lemon to give a more tropical note to this dish. Frankly, it came out great! Ingredients: 1chicken fillet per person, 1 or 2 tonka beans, 1 tsp allspice berries, 1 tsp ruta (passion) berries, 1 tsp cubeb peppercorns, 3 limes, 20cm ginger root, 1 sprig of rosemary, 30 to 40gr butter, ½...
Satay Spice Blend Bumbu Kaçang | The Spice Files
Просмотров 1,3 тыс.4 года назад
Satay Spice Blend Bumbu Kaçang | The Spice Files
Homemade Sauerkraut | Lactic Fermentation
Просмотров 8834 года назад
Homemade Sauerkraut | Lactic Fermentation
Yuzu ad Wild Berries Makizushi Dessert
Просмотров 1355 лет назад
Yuzu ad Wild Berries Makizushi Dessert
Pork Tenderloin with Raspberries and Walnuts | French Bistro Recipe
Просмотров 2575 лет назад
Pork Tenderloin with Raspberries and Walnuts | French Bistro Recipe
Traditional Carnitas | Mexican Street Food
Просмотров 3965 лет назад
Traditional Carnitas | Mexican Street Food
Pineapple and Bourbon Vanilla Ice Cream
Просмотров 3105 лет назад
Pineapple and Bourbon Vanilla Ice Cream
Shrimp and hake Tagliatelle | Mediterranean cuisine
Просмотров 1455 лет назад
Shrimp and hake Tagliatelle | Mediterranean cuisine
Bounty Coconut Ice Cream with Madagascar Vanilla.
Просмотров 3255 лет назад
Bounty Coconut Ice Cream with Madagascar Vanilla.
Smoked Salmon Tartar with pomegranate, avocado and Red Currants | French Bistro Recipe.
Просмотров 4125 лет назад
Smoked Salmon Tartar with pomegranate, avocado and Red Currants | French Bistro Recipe.
Dulce de Leche Ice Cream with Forest Berries
Просмотров 3235 лет назад
Dulce de Leche Ice Cream with Forest Berries
Chef, sorry it's not a North African blend. We Moroccan have nothing in common to share with other north African countries. If you want the story of Ras El Hanouth we can give it. I will look agressif, but right now there a real theft of Moroccan History, Crafts, Caftan etc .. by the Algerian Regime, from the head of their regime. Please if you what to talk about something like that just make some research, everything is available. Like I said there is real Theft and we are no longer able to support it. Please, please, please ...
When you squeeze it you shouldn't wear gloves you should let the oil go into your hands , is good for you😊
TURN THE F*CKING MUSIC DOWN!!!
Mouth breathers.....😢😢😢
👌🏻
Thank you for sharing. Delicious!
Great recipe, thanks for sharing
After seeing your recipe, I also feel like cooking. 😊Upload on khal please! ++++++++++++++++++++++++
do I have to do every times i used
Thank you, works great! I used tamarind paste and used too much. It sours the dish too much, so you gotta be careful. Still good!
Great idea with the foil, a lot easier than making dough to seal the pot
I am from India. I have made dijon mustard using your recipe it turned out fabulous. Actually i made this recipie almost 5 years back. I came back for the recipe again. I think this channel is a hidden gem
What is second best after duck fat?
es tut so weh 😢 ich hatte schon lange kein kaassouffles
Looks very good. Are you in France?
Not great video quality but you have an excellent feel for the fundamental flavors and techniques of the dish.
Hi mine name is Susan Aikman I planted my own peppers. Madam jeanet is my fav peppers😊😊
Needs onion,garlic and ginger.
Bonjour Monsieur ou avez vous trouver ce beau plat en terre cuite ???👍
Hi!!! How coconut flour sugar is made? I didn't know that coconut sugar could be done it with coconut flour, how is it made?
thanks for the recipe. Do you perhaps have the ingredients in grams?
A have a pink pepper tree!! I have been looking for more uses! Great stuff!
I have watched a dozen croqettes recipes. This is the very first one that actually has flavor cooked in. Most are so bland! i'll be making thi one.
Top.
I love this chef. Will be making this tomorrow for New Years!
How long does this sauce last? does it need fridge?
Ca a l'air trop bon !!!
very well presented . we lived in Sudan and enjoyed the Ethiopian cuisine in the Ethiopian club . now my family and I lives in London UK and unable to find the berbere spices to prepare the paste for the most famous dish known as ZIGHNE . appreciate if possible to advise where to locate the right ingredients locally or the right addres to buy it by mail . thank you .
One of my favorites whenever in France. Will be back in March 2024…..
I had a similar dish in Nice, France once, but with red wine. Why not?
As a former resident of S.W. France this brings back happy memories, as definitely one of the traditional methods of making wonderful cassoulet!
I just made some as the aftersummer is slowly turning into the autumn again. Using a Oceanic twist of adding a wif of nutmeg. And adding some clove to the gravy. VITAMIN BOMB for the colder months! Dutch traditional delight
Lebanese origin. Great game changer. Thank you for sharing.
Interesting mix I wonder how it taste in food❤
I love oxtail it’s so tender when in soup thanks for Sharing
I can barely understand what you're saying with that guitar and drum banging away. Please do cooking videos instead of music ones. 🙂
Your music is too loud and I can hear what you're saying.
Merci chef 😉
very nice! what about the shelf life of this?? thanks
Wow is all I can say! Such work but such a decadent dish - bravo, merci for giving such an in depth step by step recipe. Tony
nice!
Brilliant ! The way I remember them from The Netherlands. I live in Auckland, New Zealand. Thanks for sharing the Loempia receipt. Ik ga ze proberen te maken. Bedankt alvast.
Absolutely fascinating using onion, garlic, and ginger as part of the seasoning process is something that's never occurred to me. But it makes perfect sense now.
Thank you for this video. I want to make Raz el Hanout for myself but I hadn't found a good ingredient list until now. Maybe I'll add a few more ingredients like Szechuan pepper, tigernuts, mace and saffron PS: In your video, "Caraway seed" is written twice on the still image, but in the video it is clearly explained that the "smaller variant" is actually green aniseed and the green aniseed themself (on the still image) is called fennel in the vid...that was a little bit tricky to solve ^^ subscribed, thumbs up and thanks again XD
दोस्त, मुझे इंग्लिश नहीं आती है, क्या आप कृपया द्वतीय वाले मसालों का माप लिख कर बता सकते हैं? 😊😊
Hello, I would like to try this recipe with fresh naga viper of my garden. How much should I use ? Are the dried one less hot ? Thank and thanks for your BBQ sauce !
Trás a receita p português Brasil
"You are the chef in your kitchen." Love that!
Nice!
❤