This ridiculously overkill hot chocolate is covered in a layer of toasted marshmallow fluff. Both components are easy to make and can be prepared ahead of time for a group of people. This hot chocolate and marshmallow fluff recipe is perfect for the remaining winter days that seem to be holding on so tightly. Today I was freezing so this warmed me up a bit. Admittedly I hardly put a dent in the hot chocolate however because in the video I showcase a pretty massive portion. I'd probably cut it down to about a quarter or the size for normal service and even then that will be quite a sweet treat.
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Here's a simple recipe for making ricotta cheese at home. All you need is whole milk, salt and lemon juice. Making fresh ricotta at home is a lot easier than you might think and you probably have the ingredients already. Started watching Internet Shaquille's channel recently and loved his video on ricotta toast. So, I was inspired to do a recipe tutorial on how to make fresh ricotta cheese at home. If you haven't seen his channel you should definitely check it out, his stuff it awesome.
Here's a link to his channel here: https://www.youtube.com/watch?v=Fts7_GvFnC8
Recipe:
2 L whole milk
Pinch of salt
3 tbsp lemon juice
Method:
Bring milk and salt up to 200 F (93 C). Take milk off heat and add lemon juice. Stir gently and leave to curdle for 10 minutes. Set four layers of cheese cloth over a strainer and strain for 15 minutes to an hour. The less time you leave the ricotta the softer the texture. The longer you leave it the firmer the finished cheese will be.
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https://www.youtube.com/watch?v=4r4MRbWBmWI
One of my best friends and I are working with a team of amazing students and hopefully some other great people to make this Irish tasting Menu a possibility and bring our ideas to life.
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https://www.youtube.com/watch?v=DVxOQguinDE
Today we head up to a local mushroom inoculation and cultivation business in Ontario that inoculates hardwood logs with shitake and oyster mushroom spawn. We talk to Bruno and his wife Paula about what it takes to run this business and why running Mycosource is so important to them.
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Instagram: @kaccreative
Twitter: @kaccreative
Check them out at mycosource.com
Next week, I'll be making a dish based on my favourite mushroom dish, mushrooms on toast.
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https://www.youtube.com/watch?v=JDqMImrQy5g
I had some leftover rice so I made these fried rice chip tuiles. You can use them for garnish or eat them as they are (they're delicious on their own). I seasoned mine with some chopped nori, sesame seeds, salt and chili flakes.
I like to make rice bowls for lunch usually with just basic sushi rice made with some rice wine vinegar, salt and sugar. Sometimes however I don't finish it all and I need to find creative uses for it or I just end up throwing it away. To make these chips you just need to puree your leftover rice with some water in a blender until it forms a thick paste. Afterwards you need to dehydrate it. In a professional kitchen this can be done easily in a dehydrator but since I don't have one at home and most other people don't there is a solution. Just spread the rice paste onto a plate lined with plastic cling film and pop this into the microwave for 2 minutes or until it forms a pliable piece of paper almost.
Once this is done you can fry the chips quickly on each side before removing them from the oil and tossing them in the spice mix. Or just leave them plain, they are just as good!
If you want to see more chef and culinary related content make sure you subscribe there is plenty more where that came from.
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https://www.youtube.com/watch?v=RKtELHIHk8s
Why is it that no cheese shops in my area could get Vacherin Mont D'or? A cheese that is very traditional around the holidays and during the colder months, Mont D'or is considered the holy grail of raw milk cheeses. In this video I tell you where to get it, why we had such a difficult time finding it and of course how to cook it! The cheese is ripened in spruce boxes for three weeks before it is send out and the longer you have the cheese the more "funky" the flavours will get. I bought both the raw milk and the pasteurized milk version and I'll speak to you about both in more detail in the video.
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Where to buy Vacherin Mont D'or: https://www.fromages.com/en/
Some traditionalist scoff when people bake their Mont D'or but most people I've known.. do anyways. This is also my preferred way of eating the cheese. Cover the classic spruce casing in tin foil leaving the top of the cheese exposed. Cut some slits on the top, fill the slits with thin slices of fresh garlic, top with 2 tbsp to 1/4 cup of dry white wine or rose. Bake it for 10-15 minutes until the
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https://www.youtube.com/watch?v=mOUFznqRqR4
My first attempt at a travel video from my time in Calabria Italy! I was in Calabria for cooking school and had the chance to take some cool video which I hope you guys enjoy. I filmed this with my iphone 6 and Go Pro Hero 3 and am pretty happy with how it turned out!
I loved being able to travel around and try many of the local food, dishes and delicacies.
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https://www.youtube.com/watch?v=YjmbI-0P880
Today I'm talking about microgreens, what they are, how to use them and why use them. I love using microgreens as a garnish of course but you can also use them as salad green or flavourful addition to things like bruschetta, tapas and other dishes. Essentially the possibilities are endless because there are so many varieties. They add great height, colour and texture to food but depending on the type of green you purchase, for example arugula, cilantro, basil, radish or mustard micro greens all lend different flavour profiles.
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Instagram: @kaccreative
Twitter: @kaccreative
Now that we've talked about how to use them and one or two reasons why, my next reason for using micro greens instead of other traditional salad greens (if the dish would work with micro greens instead of course) I like to use micro greens because the ones I get are sourced from a local farm that focuses on sustainable growing practices. They concentrate on creating local jobs, paying their workers a living wage and are doing a number of other really cool things, i'm not sponsored or anything I just think they are a great company doing awesome things so check out their link here
Greenbelt Microgreens: https://greenbeltmicrogreens.ca/microgreens
If I can sub in micro greens instead of regular store bought lettuce then I try to because I like supporting local businesses and especially companies like Greenbelt Microgreens that focuses on making the world and our community a better place.
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https://www.youtube.com/watch?v=Bt2Z-YauZrs
This is a three ingredient recipe for a vibrant and bright green oil for plating. This oil is great for adding a pop of bright green colour and also adds a really nice flavour to savoury dishes. There are reasons behind some of my choices of ingredients, I chose a neutral oil instead of olive oil because it's less likely to go rancid or have it's flavours go off when combined with fresh ingredients and heated. Next I used parsley because it imparts great green colour, if you want a green oil to pop, adding parsley is your best bet even if it's a background flavour to something else (which is the case with this oil). As much as I love parsley I think the flavour of a straight parsley oil can be quite one note and a bit bland so I wanted to add some nice fresh flavour which I did by using the green onions. They flavour the spring onions bring really make this oil not only beautiful but really delicious, fresh and bright.
You don't need super fancy equipment to make this, just a standard blender, a strainer and a coffee filter to get the oil really crystal clear.
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Until the next video!
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https://www.youtube.com/watch?v=IUAjwblSaZg