- Видео 17
- Просмотров 20 466
Spencer Cooks
США
Добавлен 6 окт 2020
Welcome to my RUclips channel. I’m Spencer. I’m passionate about food and how it brings people together. I want to teach you to be a better cook, help you be better connected to your food, and help you gain more confidence in the kitchen.
I work as a cook at Chez Panisse in Berkeley, California. I cook what's in season, love supporting local farmers and producers, and am a HUGE advocate for the environment. It's fun to grow unusual and rare varieties of fruits and vegetables in my garden; I'm up to 45 varieties of tomatoes in the summer!
Please subscribe to our channel, it really helps us out a lot!
I work as a cook at Chez Panisse in Berkeley, California. I cook what's in season, love supporting local farmers and producers, and am a HUGE advocate for the environment. It's fun to grow unusual and rare varieties of fruits and vegetables in my garden; I'm up to 45 varieties of tomatoes in the summer!
Please subscribe to our channel, it really helps us out a lot!
Spicy Garlicky Clams
Clams make the perfect weeknight meal and you can have dinner on the table in 15-20 min. In this version, garlic is the true star and brings the whole dish together. It’s spicy, savory, garlicky, herby with tons of tasty broth to enjoy with crusty garlic toast. In partnership with CA GROWN who support California farms, produce and farmworkers
Get the printable recipe here californiagrown.org/recipes/spicy-garlicky-clams-recipe/
#SpencerCooks #Garlic #Clams
Ingredients
1.5 lbs Manila clams
2-3 tablespoons olive oil
1 yellow onion
1 bulb of fennel
2 heads of garlic
Heavy pinch chili flakes
3/4 cup white wine
1 bunch parsley
1 lemon
1 baguette
Salt
Variations:
Feel free to add some canned tomatoe...
Get the printable recipe here californiagrown.org/recipes/spicy-garlicky-clams-recipe/
#SpencerCooks #Garlic #Clams
Ingredients
1.5 lbs Manila clams
2-3 tablespoons olive oil
1 yellow onion
1 bulb of fennel
2 heads of garlic
Heavy pinch chili flakes
3/4 cup white wine
1 bunch parsley
1 lemon
1 baguette
Salt
Variations:
Feel free to add some canned tomatoe...
Просмотров: 404
Видео
Le Grand Aioli with Green Garlic | Spencer Cooks
Просмотров 730Год назад
Le Grand Aioli is a simple meal of cooked and raw vegetables with jammy eggs, and seafood - all to dip into a bowl of garlicky mayonnaise. It is a perfect way to highlight all this spring California produce! #SpencerCooks #LeGrandAioli #greengarlic In partnership with CA GROWN who support California farms, produce and farmworkers Get the printable recipe here californiagrown.org/recipes/aioli-r...
Crispy Chicken Thighs with Meyer Lemon Salsa Verde | Spencer Cooks
Просмотров 2,2 тыс.Год назад
If I had to choose just one way to cook chicken, this would be it. The chicken slowly renders resulting in golden brown, crunchy skin while the meat remains juicy, flavorful and well seasoned. This chicken goes perfectly with the Italian herby sauce called salsa verde, this version highlighting the zesty and prized Meyer lemon. #SpencerCooks #Chicken at #ChezPanisse Ingredients: 6 bone-in, skin...
Cranberry Orange Relish | Spencer Cooks
Просмотров 1,3 тыс.Год назад
Cranberry Orange Relish. It takes about 30 seconds and has only a few ingredients. You should definitely think about making it for Thanksgiving. This relish is a great balance of acidity (cranberries, orange, lemon), sweetness (orange, sugar) and bitterness (cranberries, orange pith). It really brightens up and cuts through the richness of other Thanksgiving foods. It’s great on turkey but also...
Salmon Cooked in a Fig Leaf | Spencer Cooks
Просмотров 1,3 тыс.Год назад
#SpencerCooks #Salmon Ingredients: 1 small shallot 3 tablespoons red wine vinegar 1 pint cherry tomatoes 1 garlic clove 2-3 basil springs 4-6 parsley sprigs 1 lemon 6 sustainably-caught salmon portions (5-6oz portions) 6 fig leaves olive oil salt This is my absolute favorite way to cook salmon. The coconutty herbaceous flavor from the fig leaf permeates the salmon leaving it perfectly cooked an...
Stone Fruit and Tomato Salad Two Ways | Spencer Cooks
Просмотров 4932 года назад
We couldn’t decide on which stone fruit and tomato salad to show you so we ended up making BOTH. These salads are easy to put together, easy to adapt with what’s on hand, and the best way to enjoy summer on a plate. #SpencerCooks #Tomato #Stonefruit #Salads Ingredients: Summer nectarine, corn and tomato salad with hazelnuts 3 ripe yellow nectarines, wedged 2 ears of sweet corn, cut off the co...
Spicy Smashed Cucumbers | Spencer Cooks
Просмотров 7932 года назад
These Spicy Smashed Cucumbers are definitely a recipe you’re going to want to make. They’re my version of a Chinese cucumber salad. Both incredibly easy to make and addictive to eat. Crunchy, salty, spicy, delicious. #SpencerCooks #Cucumbers Ingredients: 1 lb cucumbers 2 teaspoons salt (I use diamond kosher, for other brands adjust accordingly) 1/2 teaspoon sugar 1/2 teaspoon toasted sesame oil...
Gougères | Spencer Cooks
Просмотров 7992 года назад
Join Spencer in cooking cheesy gougères! They’re the tastiest cheese puff snack for anytime of day. We taught a cooking class on zoom with 70 families and kids making these. If they can make them, so can you. Our goal is to teach you to become a better cook and connect you with the food you’re eating. Food brings people together. #SpencerCooks #Gougeres Ingredients: 1/2 cup water 1/2 cup milk 6...
I love your channel and your overall vibe!!
I enjoy watching your videos you explain things so well you should think about teaching cooking classes. I knew your Auntie Donna and she would have loved to watch your videos.
I ended up making this today but with half the amount since I was just trialing. My gougeres puffed up nicely and didn’t deflate! A win! But I thought it tasted pretty eggy and the inside seemed a bit doughy though it wasn’t raw if that makes sense. I wonder if I should have added more flour
Thanks!! I’m going to try following your recipe tomorrow. I like that you explained why you did some of the steps (like adding water with the milk).
Your recipe is nothing short of a culinary masterpiece, combining rich, vibrant flavors, and tantalizing aromas. It's a true treat for the senses. I'm thankful for your wonderful demonstration, and I can't wait to recreate this delightful recipe. I wish you a fantastic day filled with joy and culinary adventures. I am your new subscriber! # 624 like #43
Fresh or frozen cranberries?
Fresh cranberries!
I can't wait to make this, especially now during the summer heat wave!!
Awesome.
LET HIM COOK 🔥 🔥 #cornerstone
LET HIM COOOOOOOOOK 🔥 🔥
This looks so delicious!
We REALLY love garlic too!
No surprise - we love this!!
Thank you! We love California produce and farmers!
Das werde ich aufjedenfall machen! Auch die anderen tollen Sachen!❤😊😋 Vielen lieben Dank für eure Mühe und Arbeit und Grüße aus Deutschland
Thank you so much!
Yay I can’t wait to make this!
Let us know how it goes! :)
This was my first Chez Panisse dish! Can't wait to make this now.
Do you work for Chez Panisse by any chance?
Spencer! The cheese creampuffs sound delicious! Plse consider listing your ingredients at the bottom of the screeen. I end up replaying the short 5-7x to recored ingredients/amts. Thanks for considering.
Hi Christine! That's a good idea. We include a complete list of ingredients (in the description) in the full gougere video along with more techniques and indicators to look for. I'd encourage you to check that one out. Happy cooking! :)
This was so delicious and easy, thank you for sharing! Can’t wait for more recipes.
Love this Spencer! Making this tonight! Where can I find the apron you are wearing?
Thanks Jon! It's from Hedley and Bennett - great aprons! Let me know how the chicken goes.
Amazing video!! What side(s) would you recommend serving this with? I might make this for a future dinner party.
It's great for dinner parties! You can prep the chicken and sauce ahead and then all you have to do is cook the chicken and add vinegar to the salsa. I like this with roasted or blanched vegetables (right now broccoli, cauliflower, cabbage, carrots, parsnip, sweet potato. Seasoned simply with olive oil and salt, finished with a squeeze of lemon). It's also fantastic with a chicory salad with anchovy/garlic/lemon dressing. Nice with mashed potatoes, rice or warm bread! I hope it goes well and feel free to reach out with any questions.
Awesome Spencer. Love this video in the CP kitchen. Very fun recipe too. thank you!
Thanks so much! Let me know how it goes.
Sounds amazing, can’t wait to try it 😋
I hope you enjoy it! miss you Debbie!
Yum! Thank you!
Hope you enjoy
You… you forgot to peel the oranges
haha it does seem that way. But the bitterness of the pith is really great in the sauce!
Our fam loves this relish. Now my aunt requests that I make it every year!
That's so awesome! I love that it's a part of your family tradition now too!
Enjoy your ideas. Happy Thanksgiving 🥧
Happy Thanksgiving to you too!
Cannot wait to make this again - definitely a favorites of mine. Quick question: can this be made a few days ahead of time or do you suggest making it the day of?
I'm so glad you like it! Great question, I make this a few days ahead and it keeps really well!
That relish is so good on ice cream
It really is!
Definitely working this relish into my Thanksgiving this year, Spencer! Loved this video and the glimpse into Chez Panisse.
Thanks Maurizio! I hope you and your family like it. It would be really really great on your rolls or toasted sourdough!
"It's really great because of the bitterness from the cranberries!!"
that's a good one. haha
This looks really good, can’t wait to try it.
Thanks so much! I hope you enjoy it!
That zucchini! How did it get so big?? Also can't wait to change up how I make salmon with this recipe next time I cook it for my family.
I forgot to harvest it and it went bonkers. Let me know how the salmon goes!
This looks so good, Spencer!
Thanks!
Yummy!
Try it out!
Best video yet!
Thanks so much!
Those knife skills are looking sharp!
I can't wait to make this! Now to find some fig leaves... 🤔
Gimmie dat
I love your channel!!! The food looks awesome! You have such a calming presence! I'm a terrible cook, but you make the recipes look do-able!!! Thank you!!! Can we expect a new video every 1-2 weeks? I'm really enjoying them!
Aww that's so kind of you! I love getting people more comfortable in the kitchen and having fun with food. We're hoping to have new videos out every 1-2 weeks but we're new to this and figuring it out! haha. Let me know if you have any questions or any comments!
@@SpencerCooks Yay! So excited for more videos! 🙂
"Hi. I'm Spencer. I cook." No lie, that made me subscribe. Obviously I want to see the food too, but the intro reminds me of my friends and I practicing our presentations together back in school. It's friendly and oddly nostalgic. Anyway. Hi Spencer. Glad your channel was recommended.
Hi Lostkat! That's so awesome. I hope you enjoy the videos and cook along with me!
Pour une fois qu’on nous présente une vraie recette française. ❤
Haha thank you so much! Hope you enjoy!
I make these all the time! Fantastic!
That's so awesome!
best when drained and chilled and then dressed right before serving...
Beautiful, I love scallions as well
What an easy, delicious recipe!! Thank you for sharing! The family loved it.
Glad you liked it!!
Can’t wait to try! Such a great video!
Tag me on Instagram if you make them!
Damn that looks really good! 😋
Thank you!!
Looks great! Keep up the good work!
Looks delicious! Thanks for sharing
My pleasure 😊