I had planned to cook artichokes for this evening! What perfect timing ☺️ I'm loving the regular uploads Bruno ❤️ I wish I was managing to upload as often 🙈😂
Tempeh!!! My favourite actually. Its good fried, but still also a great addition in soups. My mother used to fry diced tempeh and diced potatoes and toss them in a sauteed sambal made of purees of chillies, onion, and garlic. Sometimes crisp anchovies too. Classic SE Asian dish
Thanks for the trick on how to peel les petits oignons :) The dish looks very appealing and I am sure many vieuwers just opened their mouth when the fork approached the camera lol.
I have tried other recipes for this dish, but this real deal recipe is far more DELICIOUS and silky along with all your others! I have a question pour le chef, Monsieur Albouze. I would love to know as soon as possible, I want to make this for dinner...My kids will love it! Would tofu be a good substitute for bacon and tempae for vegetarians?
yumm yumm i have already artichokes in my fridge so let us try this we have some magic things in our kitchen it means that u can use it with many different things salt and sweet at any time like the puff pastry iam a big lover of this dough in the sauce there is the great pesto put it on any thing it is amazing magic sauce thanks Bruno
hi Bruno! why are you cooking the basil for the pesto? I'm italian and i' ve never seen this way of making pesto, but if you do like this, there is surely a reason ;-)
Bruno Albouze I've heard of people blanching for different dishes, but I've never thought of trying it with pesto. I will definitely try. Thanks Bruno.
Do you have a Michelin star? Because your videos are amazing and your food looks soooooooooooo nice. And you can't let me leave out the presentation, its exquisite!😍
Hi chef , I love your Channel your amazing chef with major experience ! Can you do something with ( feathered game )? Am really kin of see you doing a dish with it .Thanks
hi bruno I wish that I am around your table eating with you with some beautifull wine hehe...!! thks for the video it always a pleasure seeing you cooking and I am always waiting for your recipes... I had done quite a lot of them and I am always satisfied and happy....
Bruno Albouze thanks... I have to come a very long journy to eat with you... I live in Malta.. but one day I wish to come to california and dine with you..
sorry, this recipe is not a good one. the dish falls apart, it doesnt come together. very watery, acidic vegetables that don't combine. if anything, at least start this in a roux, make it more like gravy.
That's not the purpose of this dish though. The liquid left can be indeed thickened up and reintroduce into the filling. The pesto can also be mixed up. Rice, quinoa and other stuff can be added too but that's another recipe :)
What?! Incredible recipe, but the plating is exquisite too! Bravo Bruno for another amazing gift of cuisine! Real Deal
I had planned to cook artichokes for this evening! What perfect timing ☺️ I'm loving the regular uploads Bruno ❤️ I wish I was managing to upload as often 🙈😂
That looks spectacular. I love artichokes.
J'aime votre chaîne Bruno, en Turquie on rajoute des petits pois et on sert avec du citron
This looks incredible. I soo wish fresh artichokes were available in Alaska. But I'm definitely using your pesto recipe.
Bravo c'est vraiment une belle réalisation ! Merci pour le partage
Bonjour Bruno! Cela semble délicieux en effet! Grande recette !!
Thanks for sharing, it's a very original and savoury recipe!!!
Thank you for inspiring my cooking passion
Tempeh!!! My favourite actually. Its good fried, but still also a great addition in soups. My mother used to fry diced tempeh and diced potatoes and toss them in a sauteed sambal made of purees of chillies, onion, and garlic. Sometimes crisp anchovies too. Classic SE Asian dish
Yes, its the real deal, OK. Just bloody awesome cheffing skills, Bruno. Thank thanks. Just watching you videos has improved my cooking immeasurebly.
Thanks for the trick on how to peel les petits oignons :)
The dish looks very appealing and I am sure many vieuwers just opened their mouth when the fork approached the camera lol.
Артишоки по вкусу как опилки , из подорожника и травы я уверен вкуснее получится!
I wish I could find nice fresh artichokes. i would prepare them a lot more often.
You're better than Golden Ramsey,You're simply the best ;)
I have tried other recipes for this dish, but this real deal recipe is far more DELICIOUS and silky along with all your others! I have a question pour le chef, Monsieur Albouze. I would love to know as soon as possible, I want to make this for dinner...My kids will love it! Would tofu be a good substitute for bacon and tempae for vegetarians?
Thank you or your support! Yes, but pick the firmest tofu :)
I love artichokes - thank you chef!
Interesting and looks Delicous! Good Job Chef Bruno!
yumm yumm
i have already artichokes in my fridge so let us try this
we have some magic things in our kitchen it means that u can use it with many different things salt and sweet at any time like the puff pastry iam a big lover of this dough in the sauce there is the great pesto put it on any thing it is amazing magic sauce thanks Bruno
You are the best! I always lobve everything you do. When I can I will tell people about your channel!
great job, Bruno! Beautiful recipe. Thank you!
Merci Bruno :) Ta chaine est devenue mon livre de cuisine lol :)
🌺
can you make french dessert called Charlotte aux framboises? best one;)
Here: www.brunoskitchen.net/pastries
hi Bruno! why are you cooking the basil for the pesto?
I'm italian and i' ve never seen this way of making pesto, but if you do like this, there is surely a reason ;-)
Silvia Calzolari it is not cooked but rather blanched for a brighter green but it is optional🌱
Bruno Albouze I've heard of people blanching for different dishes, but I've never thought of trying it with pesto. I will definitely try. Thanks Bruno.
Blanching the basil keeps the pesto from becoming discolored. It's helpful if you want to make your pesto a day ahead.
Do you have a Michelin star? Because your videos are amazing and your food looks soooooooooooo nice. And you can't let me leave out the presentation, its exquisite!😍
Maybe I'm picky, but rectangle is a 2D shape, probably You meant cuboid. ;) By the way Cashew nuts are also great in pesto.
on dit: Bourgoul 😀
Aww I wish I could be by your table too! Never tried artichokes before because theur too expensive...about $5 for artichoke
Daaaaaaaaaaamn! I'm making this. I can taste it thru my screen.
I love your videos, Chef Bruno! ❤
Oh Bruno, beautiful dish. But don't put beautiful olive oil in a mixer, blender or food processor. It creates bitter flavours!
Yum, thanks!
thank you 😃
I love artishok 😃
event I eat it raw the Hart only😎
Loved it!
Hi chef , I love your Channel your amazing chef with major experience ! Can you do something with ( feathered game )? Am really kin of see you doing a dish with it .Thanks
another epic video bruno.
Amazing work like it🌱🌿🌱 everything you do are incredible 😊 and also am following 😉😉
hi bruno I wish that I am around your table eating with you with some beautifull wine hehe...!! thks for the video it always a pleasure seeing you cooking and I am always waiting for your recipes... I had done quite a lot of them and I am always satisfied and happy....
Thank you. You are invited :)
Bruno Albouze thanks... I have to come a very long journy to eat with you... I live in Malta.. but one day I wish to come to california and dine with you..
aaaaahhhhhhhhhhhhhhh ahhhhhhh thank you but we are very hungrrrryyyyy
Why the song sounds like detective soundtrack 😆?? Cool dish though
genial
Wow sir
💗💗💗💗💗
Awesome😀
love you bruno
Love his sexy accent and voice
I would eat this all the time,but turning artichokes is a pain. I guess you have suffer for art and your stomach.
I want to kiss your cheek😗😗😗
sorry, this recipe is not a good one. the dish falls apart, it doesnt come together. very watery, acidic vegetables that don't combine. if anything, at least start this in a roux, make it more like gravy.
That's not the purpose of this dish though. The liquid left can be indeed thickened up and reintroduce into the filling. The pesto can also be mixed up. Rice, quinoa and other stuff can be added too but that's another recipe :)
Bruno Albouze ah, understood. thank you sir *salud* ;-)