3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking Brian Lagerstrom 2023-08-31 | EVERY home cook should have these 3 classic pan sauces in their arsenal. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0823-brianWATCH NEXT: 3 Easy Marinades to Upgrade Your Cooking: youtu.be/a34svWWhVUk?si=x26nXtr7F-J9Yzjh☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:DEMI GLACE: amzn.to/3r1HHktFILLET KNIFE: amzn.to/3synWS3BOOS BLOCK CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 10" SAUTE PAN: amzn.to/3OXJKOvWOODEN SPOON: amzn.to/44rkQfWINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgx*As an Amazon Associate I earn from qualifying purchases*MARSALA SAUCE: ▪2 Skin on chicken breasts (bone and tender removed) ▪100g or 7 baby bella mushrooms, medium diced▪50g or 1 shallot, minced ▪10g or 4 cloves garlic, minced▪250g or 1c marsala cooking wine▪100g or 1/2c chicken stock ▪10g or 2t tomato paste▪40g or 3T worcestershire ▪14g (2 packets) powdered gelatine ▪Oil (avocado, light olive, canola)▪Unsalted butter Whisk together marsala, stock, tomato paste, worcestershire, and gelatine Salt both sides of chicken & dry brine room temp for 10 minutes. Dry by dabbing with a towel.Preheat a stainless saute pan over med high. Add Tbsp of oil and lay dried chicken breasts into pan, skin side down, pressing the meat for 5-10 sec. Saute 5-6 min over med to med high. Flip to the second side and cook for another 4-5 minor until the internal temp is 150F/65C. Remove chicken from pan and tent with foil to rest while you make the pan sauce. Into the chicken pan over med heat, add about 2Tbsp/30g butter, diced mushrooms, & pinch of salt. Use a wooden spoon to scrape up chicken fond. When mushrooms have softened & are taking on color, stir in shallot & garlic, continuing to scrape down the pan. When shallots have softened, deglaze with marsala mixture. Bring to simmer over high for 7-10 mins until the bubbles are large & the sauce leaves a slow trail when you run a spoon through it. Reduce heat to low & stir in 50g/3.5T cold butter. MUSTARD TARRAGON SAUCE:▪2 6oz/170g boneless pork chops ▪50g or 1 shallot, minced ▪10g or 3 garlic cloves, minced▪5g or 2T parsley, minced ▪2-3g or 1t tarragon, chopped ▪250g or 1c dry white wine▪100g or 1/2c chicken stock ▪14g (2 packets) gelatine ▪High smoke point oil (avocado, light olive, canola) ▪Unsalted butter▪25g or 1 1/2T grainy mustard ▪40g or 2 1/2T heavy cream Whisk together wine, stock, & gelatine. Season both sides of chops with salt & dry brine at room temp for 10 mins, then dry meat well with a towel. Add about a Tbsp of high smokepoint oil to a preheated stainless pan over medium high, then add the pork. Press down for 5-10 seconds to ensure pan contact & sear for 6 minutes. Flip and reduce heat to low to cook for an additional 3- 4 minutes on the second side until the internal temp reads 135F/57C. Rest, tinted with foil while you make the pan sauce. Into the pork pan, add 2Tbsp/30g butter, shallots, garlic & a pinch of salt. Cook for 2-3 mins while stirring & scraping up the pan fond with a wooden spoon. Once shallots have softened, add the wine/stock mixture. Increase heat to high and bring to a hard simmer and scrape up the rest of the fond. Simmer for 6-7 minutes until passing a spoon through the sauce leaves a trail. Reduce heat to low and stir in mustard, cream, parsley, and tarragon. Continue to reduce for another minute. BORDELAISE: ▪2 6oz/170g NY Strip steaks (sub sirloin) ▪Unsalted butter ▪50g or 1 shallot, minced ▪10g or 3 garlic cloves, minced▪250g or 1c dry red wine (cabernet, merlot, etc) ▪42.5g or 1 packet of demi glace ▪1g or 1t thyme leaves, chopped ▪Pinch of black pepper Salt steaks both sides and allow to sit at room temp for 10 min. Add oil to a preheated stainless saute pan over med heat. Add steaks & press down for 5-10 seconds. Sear 4 minutes. Flip to the side 2 & sear for 3-4 more mins or until the internal temp is 125F/52C. Rest, tented with foil while you make the pan sauce. Add 2 Tbsp/30g butter, shallot, garlic, & a pinch of salt to the pan. Stir & cook for 2-3 minutes, scraping up the fond. When shallots are softened, add wine and demi glace. Increase heat to high and reduce for 6-10 minutes until the bubbles are large and your spoon leaves a trail when passed through the sauce. Over low heat, add thyme, pepper, & 50g/3.5T cubed cold butter. Stir to melt.CHAPTERS0:00 Intro and prepping chicken0:59 prepping the marsala sauce and cooking the chicken3:53 making the marsala pan sauce 6:06 Prepping the mustard tarragon sauce and pork chops7:15 The best pan for the job (ad) 8:26 Finishing the pork and making the pan sauce10:14 Cooking steak and making bordelaise 12:42 Let’s eat this thing
1 Hour Grandma Pizza - No Mixer Brian Lagerstrom 2024-10-10 | This one-hour, no-mixer Grandma Pie is a quick, easy, and very tasty pan pizza that delivers nostalgic school lunch vibes, but way better. New customers get 20% off their first purchase. Just go to bombas.com/brianl and use code BrianL at checkout▶️WATCH NEXT: Easiest PIzza Dough: youtu.be/VJu3YCykO_0?si=fhfVO6TR5G8cp2qYDetroit Style PIzza: youtu.be/9v60RaIPcRA?si=iJ54a_fn0aO1_tpm ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PIZZA STEEL: amzn.to/3elVdF9 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTLAGERSTROM 8" CHEFS KNIFE: shop.brianlagerstrom.comDIGITAL SCALE: amzn.to/30bNZO3 KITCHEN AID MIXER: amzn.to/3IGRS3sQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**RECIPE:Dough▪210g (just under 1c) beer, warmed to 80-90°F▪7g (1 packet) instant yeast▪15g (1 1/2T) olive oil▪350g (2 3/4c) all-purpose flour▪5g (3/4t) salt▪8g (2t) sugarPizza Sauce▪150-170g (2/3c) tomato paste (1 small can)▪150g (2/3c) water▪10g (2t) sugar▪2g (1/4t) salt▪1g (1/2t) black pepper▪1/4t (pinch) dried basil▪1/4t (pinch) dried oregano▪1g (1/2t) onion powder▪1g (1/3t) garlic powder▪10g (2 1/4t) olive oilItalian Sausage▪450g (1 lb) ground pork, 80/20 fat▪7g (1 1/2t) salt▪2g (3/4t) black pepper▪2g (1t) ground fennel seed ▪3-5g (1-2t) chili flakes▪10g (2 cloves) minced garlic▪5g (1t) red wine vinegarASSEMBLY AND TOPPING:▪Olive oil (for sheet pan)▪10-12 thin slices of full-fat aged mozzarella cheese▪10-12 thin slices of provolone cheese▪Grated Parmesan cheese ▪Crumbled sausage (recipe above)▪Sauce (recipe above)Spinach & Bacon Variation▪Olive oil (for sheet pan)▪10-12 thin slices of full-fat aged mozzarella cheese▪10-12 thin slices of provolone cheese▪Grated Parmesan cheese▪8 oz baby spinach▪20-25 garlic slices, soaked briefly in olive oil▪30-40 pieces of partially rendered thick-cut bacon▪1/4 cup 50/50 mix of olive oil and lemon juice (for drizzling)INSTRUCTIONS*Dough*1. Stir yeast into to warmed (not hot) beer. Add olive oil and whisk.2. In a separate large bowl, combine the flour, salt, and sugar. Stir to combine.3. Pour the wet ingredients into the dry ingredients. Stir until the dough comes together and absorbs the liquid.4. Once the dough becomes shaggy and hard to stir, wet your hands and knead the dough in the bowl until it forms a cohesive ball.5. Transfer the dough to a floured surface and knead for about 2 minutes, until smooth and elastic. It should stretch without tearing easily.6. Place the dough in a bowl, cover it, and let it rise for 20-30 minutes while you prepare the toppings.*Pizza Sauce*1. In a bowl, combine the tomato paste, sugar, salt, black pepper, basil, oregano, onion powder, garlic powder, and olive oil.*Italian Sausage*1. In a large bowl, mix together ground pork with salt, black pepper, fennel seed, chili flakes, minced garlic, and vinegar. 2. Spread onto a baking sheet and bake at 350°F for 12-15 minutes until almost cooked through.3. Once cool, crumble the sausage by hand*Pizza Assembly*1. Preheat your oven to 550°F / 285C (or the hottest setting) with a pizza steel or stone inside.2. Liberally oil a half-sheet pan with about 3 tablespoons of olive oil, spreading it up the sides.3. On a floured surface, roll out the dough to about 80% of the sheet pan’s size. Place it in the pan, stretching it to the edges.4. Poke any bubbles with a fork, then dock the dough 40-50 times to prevent bubbling.5. Spoon the sauce onto the pizza in two wide strips, leaving some sections cheesier and others saucier.6. Sprinkle crumbled sausage across the top and finish with a generous layer of grated Parmesan cheese.7. Bake for 13-15 minutes until the crust is golden and crisp.*Spinach & Bacon Variation*1. Prep the dough in the sheet pan as listed above.2. Layer the mozzarella and provolone slices evenly over the dough.3. Mound the spinach evenly across the dough 4. Top with garlic slices and partially rendered bacon pieces.5. Sprinkle with grated Parmesan cheese.6. Bake at 550°F/285C for 15 minutes or until the spinach has wilted and the bacon is crispy.7. Drizzle with a mix of olive oil and lemon juice, then finish with an extra sprinkle of Parmesan before servingCHAPTERS: 0:00 Mixing the dough2:19 Making the sauce3:03 Making the sausage4:50 Socks upgrade 6:07 Classic pizza assembly and bake9:41 Unique spinach bacon assembly and bake#pizza #panpizzarecipe #grandmapizza🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Essential Knife Skills Every Home Cook MUST Know Brian Lagerstrom 2024-10-03 | My new 8” Chef’s Knife is here! Head to bit.ly/4gNhDyJ and use code sharp10 for 10% off your order (code valid only on October 3, 2024). Sorry, we’re only able to ship to the USA at this time.▶️WATCH NEXT: 9 Techniques to Instantly Make You a Better Cook: youtu.be/FjV-3VQvBEg?si=pOPSq64m75dJKnVK 📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:8" CHEFS KNIFE: bit.ly/4gNhDyJCUTTING BOARD: amzn.to/341OgnDJULIENNE PEELER: amzn.to/3XTm1DKBOX GRATER: amzn.to/3zzy4htAMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**CHAPTERS: 0:00 How to hold a knife2:50 Dice6:15 Brunoise 7:22 Julienne9:15 Oblique10:52 Bias 11:24 Lagerstrom 8” Chefs Knife13:14 Mince14:32 Cherry tomatoes15:44 Zucchini16:38 Bell pepper 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#knifeskills
5 Techniques to Instantly Upgrade Your Potatoes Brian Lagerstrom 2024-09-26 | Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at drinktrade.com/brian▶️WATCH NEXT:INSTANTLY UPGRADE YOUR RICE: youtu.be/lN2AxBto5fU?si=beLJ5C107-XFwOI1PERFECT FRENCH FRIES: youtu.be/RRnut6oIyDQ?si=iGzg2bT6MQqFLsUP🔪MY GEAR:FINE MESH "POTATO" STRAINER: amzn.to/3BjcHRY8" CHEFS KNIFE: shop.brianlagerstrom.comMEAT/POTATO SMASHER: amzn.to/3ZCzToc2qt SAUCE PAN: amzn.to/4gzZ8O18qt STOCK POT: amzn.to/3BkfzhkFOOD PROCESSOR: amzn.to/3jF5LT2BLENDER: amzn.to/3BjdfasHALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTCAKE TESTER: amzn.to/4dmCtlJFAVORITE PEELER: amzn.to/2HTHeKqDUTCH OVEN: amzn.to/3SB4DAV**As an Amazon Associate I earn from qualifying purchases***Potato Pave*3lb/1.3kg Yukon Gold potatoes, peeled200g (3/4c) heavy cream1 stick butter, melted + extra for greasing panSalt & black pepper to taste1 Preheat oven to 350°F.2 Slice potatoes thinly using a mandoline (about ⅙” thick).3 Toss sliced potatoes with heavy cream to prevent oxidation.4 Grease 8x8 baking dish with butter, line the bottom with parchment cut to size, & grease with butter again.5 Shingle potatoes in the pan, about 18-20 slices per layer. Brush each layer with melted butter, & season with salt & pepper.6 Repeat layering until all potatoes are used.7 Cover with foil & bake for 80-90 min. Test for doneness using a cake tester—it should be tender with a slight bite.8 After baking, remove foil & place another piece of parchment on top. Place an 8x8 pan on top & weigh down with cans to press potatoes together.9 Cool for 30 min, then refrigerate for at least 2 hours or overnight.10 To serve, cut into strips, then into 1.5-2” pieces.11 Heat olive oil in a pan over medium heat. Fry pave pieces for 4 min per side until golden and crispy.*Potato Purée*5lb/2.25kg russet potatoes, peeled250g (2 sticks) butter, melted 175-225g (3/4-1 cup) heavy cream10g (2t) salt1 Boil peeled potatoes in 6 quarts of water then reduce heat tor med-low for 20-30 min until tender.2 Drain and transfer to a 350°F/175C oven to dry for 10-15 min.3 Mash the dried potatoes with butter & salt until smooth.4 Add heavy cream and mix.5 Press mashed potatoes through a fine mesh strainer for a silky purée.6 Adjust with more cream and salt if needed, ensuring potatoes remain slightly loose.*Crushertons*3-4lb/1.5kg baby gold potatoes3 sprigs thyme1 sprig rosemary4-5 garlic cloves1-3 strip lemon peelOlive oil for fryingSalt to taste1 Add potatoes to very salty water with thyme, rosemary, garlic & lemon peel. Bring to boil then reduce heat to low and cook for 25 min, or until tender but not mushy.2 Drain & cool in the fridge for 30-60 min to set starch.3 Lightly crush each potato with the palm of your hand to flatten.4 Heat olive oil in a 12-inch cast iron pan over medium-high heat. Add potatoes and fry for 5 min until crispy.5 Toss the pan to flip potatoes and continue cooking 2 minutes6 Transfer to 450F/230C oven to roast for another 10-15 min *Patatas Bravas*2lb/1kg russet potatoes, peeled & cubedNeutral oil for fryingSalt to tasteBravas Sauce:25g (2T) red onion, finely diced10g (2 cloves) garlic, minced5g (3/4t) salt75g (1/3c) tomato paste225g (1c) water5g (2t) cornstarch12g (1 1/2T) smoked paprika1g (1/4t) cayenne30g (2T) red wine vinegar15g (1T) honeyMayo for garnish1 Rinse & soak cubed potatoes in cold water for 30 min or preferably overnight2 Heat about 4” of oil to 275°F/135C and blanch potatoes for 6 min. Remove and drain.3 Increase oil temp to 350°F/175C and fry potatoes until golden brown (about 4 min).4 Transfer to towel lined bowl to soak up oil then remove towel & toss with salt. 5 For the sauce, sauté onions, garlic & salt in olive oil until translucent.6 Add tomato paste and cook for 1 min.7 Stir in water, cornstarch, paprika, cayenne, vinegar & honey. Simmer 3-5 min.8 Blend sauce until smooth.9 Serve fried potatoes topped with bravas sauce & a drizzle of mayo.*Diner-Style Crispy Hash Browns*1lb (1/2kg) russet potatoes, peeled & shredded1gal/3.7L water25g (1 1/2T) salt75g (1/3c) distilled white vinegarOlive oil for fryingBlack pepper to taste1 Boil water with salt & vinegar.2 Shred potatoes in a food processor3 Blanch in boiling vinegar water for 30 seconds.4 Drain and dry potatoes thoroughly on a tray.5 Heat olive oil in a nonstick pan over medium-high heat. Add potatoes and spread evenly.6 Cook for 10 min over med heat until crispy on the bottom, rotating the pan halfway through.7 Flip potatoes, add more oil, and season with salt & pepper. Cook 10 min until golden and flip one more time. CHAPTERS: 0:00 Potato pave4:21 potatoes and coffee for breakfast5:17 French style potato puree7:54 Crispy pan roasted potatoes10:16 Patatas Bravas13:23 Hashbrowns #potatoes #potatorecipes
Easy Weeknight Chicken Tinga Tostadas | Weeknighting Brian Lagerstrom 2024-09-19 | This chicken tinga tastes like it was simmered all day, but comes together for a weeknight dinner in under 40 minutes. You can get my favorite cookware from Made In today with a10% discount on your first order over $100 using my link - madein.cc/0924-brian ▶️WATCH NEXT: Shrimp Tacos in under 25: youtu.be/ij4XIP1TUOA?si=Vr7-6CQkRDJIta9v25 Minute Spicy Noodle Stir Fry: youtu.be/I4ycWq9v1SM?si=olQK9Afm4hiAJWCv👋🏼Shop my new Lagerstrom 8" Chef's Knife Here: brianlagerstrom.com/shop🔪MY GEAR:CUTTING BOARD: amzn.to/341OgnDPLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 3QT SAUCIER: amzn.to/4e5WCxBHALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTIMMERSION BLENDER: amzn.to/36ycPf2FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***Chicken Tinga*Makes about 8-10 Tostadas▪1200g (8ish) Chicken Thighs▪Salt ▪Cooking oil▪100g (½ a large) White Onion, rough chopped▪15g (3 cloves) Garlic, Sliced▪25g (1 1/2T) Tomato Paste▪400g/14.5oz can Fire Roasted Tomatoes▪200g (about 1) Fresh Tomato, rough chopped▪200g (3/4c) Chicken Stock▪10g (1 1/2t) Better Than Bouillon, Chicken Flavor▪2 Chipotle Chilies In Adobo Sauce▪1g (1/2t) Dried Oregano▪20g (4t) Apple Cider Vinegar ▪25g (about a handful) Cilantro Stems▪5-8g (1t) Salt ▪Tostada shells▪Little gem or romaine lettuce, shredded▪Crema (sour cream whisked with lime)▪Cilantro leavesInstructions:1. Preheat oven to 400 F.2. Lay out chicken thighs on a sheet tray. Generously salt each thigh and roast in the oven for about 20 min until they reach about 180 F.3. While chicken is cooking and cooling, make the sauce. Add oil to a sauce pan over medium heat, then add onions, garlic, a pinch of salt, and sweat over medium heat until translucent, about 5-6 min. 4. Add tomato paste to the pan stir and cook for about 2 minutes until it begins to take on color.5. Add fire roasted tomatoes, stir and bring to a simmer6. Add chopped fresh tomatoes, chicken stock, better than bouillon, 7. Next pour in chicken stock, Better Than Bouillon, chipotles, and oregano. Stir and cook for about 15 minutes on medium low until slightly thickened and the fresh tomatoes are fully cooked.8. Stir in vinegar, 5-8g salt, and cilantro stems then using an immersion blender, blend together the sauce until smooth. Return to the stove and keep warm.9. When the chicken is cool enough to touch, hand shred it and add it to the sauce stir and allow chicken to heat through. Taste for seasoning and adjust if needed.10. To build a tostada, briefly heat the tostada in the oven and top with tinga, shredded lettuce, crema and cilantro.CHAPTERS: 0:00 prepping and baking the chicken1:53 making the tinga sauce5:56 my favorite pan 6:55 finishing the sauce 9:24 shredding the chicken and putting it all together🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#tostadas #weeknighting #chickentinga
Takeout Tandoori Chicken w. Fast Garlic Naan Brian Lagerstrom 2024-09-12 | This recipe for tandoori chicken with garlic naan might be the best grilled chicken you can make at home. Get your LMNT sample pack free with any purchase at https://DrinkLMNT.com/BrianLagerstrom▶️WATCH NEXT:Chicken Tikka Masala: youtu.be/9T86GpORcfw?si=JPWIcWh5-OORfYUoChicken Souvlaki & 20 Minute Pita: youtu.be/GegV8ggmzbw?si=BNteTVC20XWa5mwZ ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:TONGS: amzn.to/45Cmnl9FOOD PROCESSOR: amzn.to/3jF5LT2GRILL: amzn.to/4emt3XZCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDT12" CAST IRON SKILLET: kohls.sjv.io/P0N5zeFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***RECIPE*Tandoori Chicken▪2.5 lbs (about 8) chicken drumsticks, skin removed▪225g (1c) plain Greek yogurt▪75g (1/3c) oil (I’m using Avocado)▪8g (1 1/2t) salt▪5g (1 1/4t) turmeric▪15g (2T) garam masala▪3g (1t) cayenne pepper or Chile flakes▪25g (3T) smoked paprika▪45g (8 cloves) garlic, grated or pressed ▪30g (2T) grated ginger (about half a knob)▪75g (5T) lime juice (juice from roughly 3 limes)▪10 drops of red food coloring (optional)Instructions:1.Remove the skin from drumsticks. Once skinned, score each drumstick 4 times on each side, cutting down to the bone.2.Generously season each drumstick with salt on both sides. Set aside.3.In a large mixing bowl, combine the yogurt, oil, 8g salt, turmeric, garam masala, cayenne, smoked paprika, grated garlic, grated ginger, lime juice, and optional red food coloring. Stir until smooth and lump-free.4. Add the seasoned drumsticks to the marinade, ensuring they are completely coated, especially into the slits. Cover the bowl and refrigerate for 30 minutes or up to 24 hours for deeper flavor.5. Preheat your grill to high heat. Brush the grates with an oil-soaked paper towel and spray with pan spray to create a non-stick surface.6. Place the marinated drumsticks onto the grill. Cook for 6-8 minutes on one side with the lid down. Lower the heat to medium, flip the drumsticks, and cook for another 12-15 minutes, until fully cooked through.7. During the last 5 minutes of cooking, brush the drumsticks with melted ghee or butter for extra flavor.Garlic Naan▪170g (3/4c) beer, slightly warmed to 90°F▪350g (3c) all-purpose flour▪5g (1t) coarse salt▪8g (2t) granulated sugar▪7g (2t) instant yeast▪15g (1T) olive oil▪75g (1/3c) yogurt▪125g (2/3c) ghee or butter▪30g (6 cloves) garlic, minced▪5-8g (2-3T) fresh cilantro, choppedInstructions:1. In a small saucepan, heat the beer to about 90°F. Don’t overheat it.2. In the warmed beer, stir in the yeast, olive oil, and yogurt until combined. Some lumps of yogurt are fine.3. In a food processor, add the flour, salt, and sugar. Pulse until evenly combined.4. With the food processor running, drizzle in the beer-yogurt mixture. Continue processing until the dough forms a cohesive ball. NOTE: If mixing by hand, combine the ingredients in a bowl and knead.5. Transfer the dough to a floured surface and knead for about 2 minutes until it becomes elastic and smooth.6. Place the dough in a bowl, cover with a lid or damp towel, and let rest for 20 minutes.7. Divide the rested dough into 4 equal portions (about 150g each). Pre-shape each portion by folding the sides in and rounding into a ball. Let the dough relax for 10 minutes.8. On a floured surface, roll out each ball into a naan shape, about 10" (25cm) in diameter and 1/8" (.3cm) thick.9. In a small pan, melt the ghee or butter over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn. Stir in the chopped cilantro. Remove from heat.10. Heat a cast-iron skillet over medium-high heat. Place one rolled-out naan in the skillet and cook for about 90 seconds, until bubbles form and golden spots appear. Flip and cook for another 90 seconds to 2 minutes.11. Immediately after cooking, brush the naan with the garlic butter mixture. Repeat the process with the remaining naans.12. Store the cooked naan in a 200°F/90C oven, covered, to keep warm until serving with the tandoori chicken.CHAPTERS: 0:00 Prepping the chicken1:12 The marinade 2:45 Mixing the naan dough4:20 Staying hydrated5:27 Shaping and cooking the naan7:47 Grilling the chicken🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Grown Up Chicken Nuggets Brian Lagerstrom 2024-09-05 | Everything you love about chicken nuggets, but all grown up with 3 homemade dipping sauces. Thanks to ARMRA Colostrum for sponsoring this video! Head totryarmra.com/BRIANL or enter code BRIANL to get 15% off your firstorder.▶️WATCH NEXT: Grown Up PBJ: youtu.be/-hCYXJHYCW8?si=Nnn38IJ-ZcydU0E9Grown Up Sloppy Joes: youtu.be/3kjmBf4sWq4?si=QadfTpAojAXOXgYP☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:JACCARD (Tenderizer Tool): amzn.to/4dNqH4LBOX GRATER: amzn.to/4cWmNp0AIR FRYER: amzn.to/3TiUqdsCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 INSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***Grown-Up Chicken Nuggets Recipe (Yields 25)*BRINE:▪2 large chicken breasts (about 2 - 2 ½ pounds)▪400g (1 ⅔ cups) buttermilk (or 300g milk and 100g sour cream)▪2g (½t) onion powder▪2g (½t) garlic powder▪2g (½t) paprika▪20g (1T + 1t) saltBREADING:▪300g (2 ½ cups) all-purpose flour▪5g (1t) salt▪3g (1t) black pepper▪5g (1t) garlic powder▪3g (1t) paprika▪75-100g (⅓ - ½ cup) buttermilk ▪Neutral oil for frying (about 4 cups)*Instructions:*1. To prepare the Chicken take 2-3 large chicken breasts and tenderize the meat by poking each breast 10-12 times with a meat tenderizer (Jaccard) or 20-25 times with a fork.2. Cut the into 1”/2.5cm cubes to form nugget shapes. You should end up with about 20-25 pieces in total.3. In a bowl, whisk together brine ingredients until the salt dissolves.4. Submerge the chicken in the brine and let sit in the fridge for 25 minutes.5. Prepare the breading by whisking flour, salt, pepper, garlic powder, paprika to combine. 6. Slowly drizzle buttermilk into the flour mixture while whisking to create partially hydrated clumps. Use your hands to break these down into small crags for extra crunch.7. To bread the chicken, drop half the brined chicken pieces into the breading mixture, transferring some of the brine into the breading as you go. Toss the nuggets gently to coat them in the breading. Repeat with the remaining half of the chicken.8. Place the breaded nuggets on a plate and refrigerate for 20 minutes to allow the breading to set.9 Cooking Method 1 - Shallow Frying:▪In a large saucepan, heat about 2 cups of neutral oil to 350°F (175°C).▪Fry the nuggets in batches for 6-8 minutes, turning occasionally, until they are golden brown and crispy. Transfer to a wire rack to drain.10. Cooking Method 2 - Air Fryer:▪Place breaded nuggets into the air fryer basket and spray with cooking oil. Air fry at 375°F (190°C) for 20-25 minutes until crispy and golden. You’ll need to do this in batches depending on the size of your air fryer.--*Honey Mustard Dipping Sauce:*▪100g (⅓ cup) Dijon mustard▪75g (¼ cup) honey▪100g (⅓ cup) mayonnaise▪2g (½t) saltWhisk or blend ingredients to combine--*Uncle B-Man’s Signature Onion BBQ Sauce:*½ red onion (75-100g), grated5 garlic cloves, minced250g (1c) ketchup30g (2T) Worcestershire sauce20g (1 1/3T) hot sauce20g (1 ½T) apple cider vinegar20g (4t) yellow mustard1g (2t) chili flakes5g (1 3/4t) chili powder100g (1/4c) molasses (or brown sugar)Neutral oil for sautéing1. In a small saucepan, heat a drizzle of neutral oil over medium heat. Add the grated onion and garlic and cook for 5 minutes until softened.2. Stir in ketchup, Worcestershire sauce, hot sauce, vinegar, mustard, chili flakes, chili powder, and molasses. Bring to a simmer, then reduce the heat to low and cook for 10 minutes to reduce by 25%.--*Quick Ranch Dipping Sauce:*▪125g (½ cup) mayonnaise▪50g (3T + 1t) sour cream▪50g (3T + 1t) buttermilk (or 20g milk and 30g extra sour cream)▪Pinch each (1g) of onion powder, dried dill, dried thyme, dried chives▪2g (½t) salt▪5g (1 clove) garlic, pressedWhisk to combineCHAPTERS: 0:00 Prepping and brining the chicken1:58 Breading3:51 Taking care of my guts4:58 Honey Mustard Sauce5:34 Onion BBQ Sauce6:58 Ranch7:31 Cooking the nuggets🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#chickennuggets #nuggets #chicken
The Greatest French Toast Recipe of All Time (The GOAT) Brian Lagerstrom 2024-08-29 | This is the greatest French Toast recipe of all time (IMHO). You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0824-brian▶️WATCH NEXT:Greatest Pancake Recipe of All Time: youtu.be/4QcK3MXl9sg?si=W6Xmxh4kBtNsMVRo☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDT12" NONSTICK: amzn.to/3XmxQmBDIGITAL SCALE: amzn.to/30bNZO3 KITCHEN AID MIXER: amzn.to/3IGRS3sQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***GOAT French Toast Recipe*▪Challah bread, 8 slices, each 1 to 1 1/4 inches thick (sub with brioche or texas toast) ▪6 large eggs▪120g (1/2c packed) brown sugar▪5g (1t) vanilla extract▪2g (1/2t) cinnamon▪6g (1t) salt▪2g (1/8t) nutmeg▪450g (2c) half and half▪Neutral oil▪Butter (for cooking) ▪Maple syrup▪Powdered sugar▪Whipped butter (2g salt + 230g/2 sticks softened butter)*Instructions:*1. Slice the challah bread into 8 slices, each 1 to 1 1/4 inches thick. 2. Place the bread slices on a wire rack set over a baking sheet. Dry the bread in a 180°F (82°C) oven for 30 minutes, flipping halfway through. Alternatively, leave the bread out overnight to dry.3. To make the custard, in a medium bowl, whisk together eggs, brown sugar, vanilla, cinnamon, salt, and a pinch of freshly grated nutmeg. 4. Once combined, add half and half and whisk until the mixture is smooth and homogeneous.5. Pour half of the custard into a shallow baking dish or half-sheet tray to soak the bread6. For challah: Place 2 slices of bread into the custard, soaking for 2 minutes on each side. The custard should be about ⅓ of the way up the sides of the bread - For brioche: Soak each slice for 30 seconds per side. - For Texas toast: Soak each slice for 1 minute per side.7. Move soaked pieces to a plate once soaked while you get ready to cook the French toast8. Heat a nonstick skillet over medium-low heat. Add a generous swirl of neutral oil followed by 1 tablespoon of butter.9. Once the butter is melted and the pan is evenly coated, place the soaked bread slices in the pan. Cook for 4 minutes on the first side, moving the slices around occasionally to ensure even browning.10. Flip the slices and cook for an additional 4 minutes on the second side, again moving them to avoid uneven browning.11. To prepare the whipped butter, add softened butter and 2g salt to a stand mixer with the paddle 12. attachment and whip until butter is whipped into fluffy soft peaks13. To serve, stack the cooked French toast slices on a plate. Top with a dollop of salted whipped butter and a generous drizzle of dark maple syrup. Optionally, dust with powdered sugar. CHAPTERS: 0:00 intro & prepping the bread2:29 Making the custard3:28 Soaking the bread4:51 Recommended cookware for the job5:37 Cooking the French Toast6:57 Making whipped butter7:17 Plate up and serving🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#frenchtoast #frenchtoastrecipe #thegoat
Mac & Cheese 3 Ways Brian Lagerstrom 2024-08-22 | Change your Mac and Cheese game forever with these 3 versions of one of the world's great comfort foods. Download the DoorDash app now to get almost anything delivered. Go to https://doordash.yt.link/quSiArh and use code BRIAN50 to get 50% off up to $10 on your first order of $15 or more.🧀Kenji Cheese Sauce Article: seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos▶️WATCH NEXT:Baked Mac n Cheese 2 Ways: youtu.be/N3JLtG0w8Us?si=VoCMC2VC9z0VcETLBest 30 Minute Chili: youtu.be/MxMMpmmuW4M☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:CHEFS KNIFE: Coming Soon - sign up for updates: BOX GRATER: amzn.to/3As8kDL3QT SAUCIER: amzn.to/3YMFdoPCUTTING BOARD: amzn.to/341OgnDSTRAINER: amzn.to/3ADwNFWWOODEN SPOON: amzn.to/3Xheek9SILICON SPOONULA: amzn.to/46QQciWFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***GOOD Mac and Cheese*▪3-4 quarts water▪10g (2t) salt▪225g (1/2 pound) small elbow macaroni▪250g (1 cup) milk▪150g (6 slices) American cheese▪150g (1 1/2 cups) shredded cheese (e.g., mild cheddar)▪50-75g (1/4-1/3 cup) additional milk, if needed▪2-3g (1/2 teaspoon) saltInstructions:1. Bring 3-4 quarts of water to a boil in a large pot. Add salt. 2. Add macaroni and cook according to package instructions, but extend the cooking time by 30-60 seconds to ensure the pasta is tender.3. Drain pasta, reserving a small amount of the pasta water (about 5-10%).4. Return the drained pasta to the pot and place it over low heat.5. Add milk to the pot and bring it to a quick boil.6. Fold the cheeses into the milky pasta until fully melted.7. If the mac and cheese looks too thick, add an additional 50-75g (1/4-1/3 cup) of milk and stir until the desired consistency is reached.8. Season with salt to taste. --*BETTER Mac and Cheese*▪750g (3 1/4c) water▪225g (1c) evaporated milk▪salt▪225g (1 1/2c) large elbow macaroni▪50g (3 1/2T) butter▪125g (1 1/2c) extra sharp cheddar cheese, grated▪10g (1 1/2T) cornstarch▪25-30g (4 1/2T) aged Parmesan cheese, grated▪5 slices American cheeseInstructions:1. In a large saucepan, combine water, evaporated milk, and salt. Bring to a boil.2. Add large elbow macaroni to the saucepan. Stir and cook for 9-10 minutes, covered, until the pasta is tender.3. While the pasta cooks, grate the sharp cheddar cheese and toss with the cornstarch. Grate Parmesan on the feather side of a grater4. Once the pasta is tender, reduce the heat to low and add butter to the saucepan. Stir until melted.5. Add all of the cheeses, including the slices of american to the pasta. Stir until all the cheeses are fully melted and the sauce is smooth and silky.6. Taste and season with salt, if needed. Garnish with additional grated sharp cheddar.--*BEST Mac and Cheese*▪225g (1/2lb) large shell pasta▪30g (2T) unsalted butter▪20g (2 1/2T) all-purpose flour▪400g (1 2/3c) milk, preferably whole▪75g (2/3c) Gruyère cheese, grated▪75g (2/3c) Taleggio cheese, rind removed, cubed▪50g (1/2c) Parmesan cheese, grated▪75g (1/2c) mascarpone cheese▪5g (1t) salt▪1-2g (1/2t) black pepper▪Pinch of grated nutmeg▪1/2 cup panko breadcrumbs, toasted▪Optional: olive oil or truffle oil for drizzlingInstructions:1. In a large pot, bring salted water to a boil. Add pasta and cook per package instructions. Drain and set aside.2. In a separate saucepan, melt butter over medium heat. Add flour and whisk continuously to form a roux. Cook for 20-30 seconds to remove the raw flour taste.3. Gradually add milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a bare simmer until it thickens into a béchamel sauce.4. Reduce the heat to low and add Gruyère cheese, taleggio, Parmesan, & salt. Whisk until the cheeses are fully melted and the sauce is smooth.5. Add mascarpone to the sauce and whisk until incorporated, creating a creamy, silky texture. 6. Season with a pinch of grated nutmeg and black pepper. 7. If you need to hold the sauce while the pasta finishes cooking, cover and keep over very low heat. 8. Combine the cooked shell pasta with the cheese sauce in the saucepan, stirring until the pasta is evenly coated with the sauce.9. Serve topped with fried breadcrumbs, additional grated Parmesan and Gruyère, and a sprinkle of black pepper. Optionally, drizzle with olive oil or truffle oil for an extra layer of flavor.CHAPTERS:0:00 GOOD mac n cheese 2:45 BETTER mac n cheese5:03 What I do when I’m missing ingredients during filming6:02 Finishing the better mac n cheese 7:06 BEST mac n cheese#macncheese #macandcheese #macaroniandcheese
20 Minute Banh Mi Sandwich | Weeknighting Brian Lagerstrom 2024-08-15 | Didn't think you could make a Bahn Mi on a weeknight? Think again.Thanks to Trade Coffee for sponsoring. Get your first bag free when you subscribe at http://www.drinktrade.com/brian▶️WATCH NEXT:25 Minute Dan Dan Noodles: youtu.be/qANt7-pM_IM?si=HdVe-Eb8GXgC2dbOPork Belly Banh Mi with Homemade Baguette: youtu.be/mrjnXN2cl1E?si=KgdElI7_CyMDWxOrSpring Rolls 2 Ways: youtu.be/Eeuo9iWH9DU?si=cPQ4By9AJAB7ibbc☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 JULIENNE PEELER: amzn.to/4fN3rFcSHEET PAN: amzn.to/3sJWIZ3MICROPLANE: amzn.to/3TcZuQT2QT SAUCE POT: amzn.to/3WHdxySFAVORITE PEELER: amzn.to/2HTHeKqFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**PICKLED CARROT AND DAIKON SLAW (Do Chua)Yield: 1 quart Pickles▪150g (1 3/4c) shredded diakon▪150g (1 3/4c) shredded carrot▪200g (3/4c) water ▪100g (1/2c) rice vinegar▪100g (1/2c) white vinegar▪40g (1/2c) sugar ▪4g (3/4t) saltInstructions: 1. Bring water, vinegars, sugar, & salt to a boil. Add shredded vegetables and submerge, remove from heat.2. Let cool at room temperature before refrigerating for up to 90 days.--PORK MEATBALLS▪2 lb/900g Ground Pork▪10g (1 1/2g) Salt▪25g (2T) Sugar▪5g (1-2t) Black Pepper▪10g (3 3/4t) Corn Starch▪60g (3T) Fish Sauce▪30g (5-6 cloves) Garlic, grated/minced▪30g (2T) Ginger, Grated▪60g (1 large) Shallot, finely minced▪20g (1-2c) Basil, Minced1. Preheat oven to 475F/245C2. In a bowl combine all ingredients and mix until well incorporated. 3. Scoop 2oz/2 heapting Tablespoons of meat, rolling it into balls and arrange at least 1” apart on a parchment lined sheet tray4. Bake for 12-15 minutes/ or until internal temperature is 165F or higher, remove from the oven and let rest until ready to build the sandwich.--NUOC CHAMYield: 1 cup▪120g (1/2c) Water▪45g (2 1/2T) Fish Sauce▪25g (2T) Granulated Sugar▪25g (1 whole) Lime Juice▪10g (2-3 cloves) Garlic, Minced▪10g (2t) sambal 1. Combine ingredients and stir until sugar is fully dissolved. 2. Use immediately or store in an airtight container for up to one month.--ADDITIONAL INGREDIENTS & ASSEMBLY:▪1 English cucumber, partially peeled and cut into thin planks▪1 Jalapeno, thinly sliced ▪Cilantro, rough chopped▪Store-bought baguettes/hoagies▪Mayo (duke’s or homemade) 1. Reheat/Toast baguettes in a 475F/245C for about 2 minutes until crispy on the outside.2. Cut a slit in your baguette, but be sure not to slice all the way through, leaving enough bread for a hinge. 3. Spread mayo on the inside of both sides of the baguette. Arrange 4-5 halves of meatballs down the center of the sandwich, top with a generous pinch of the carrot daikon slaw, then cucumber planks, 4-5 pieces of jalapeno. Top with a handful of cilantro and finish with a generous drizzle of nuac cham.CHAPTERS0:00 Do Chua (pickled daikon/carrot slaw) 2:31 Banh Mi Meatballs6:04 Trade coffee7:05 Prepping additional toppings8:45 Banh mi sauce (nuoc cham)9:53 Assembling the sandwich🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#banhmi #easybanhmi
3 Easy Marinades to INSTANTLY UPGRADE Your Cooking Brian Lagerstrom 2024-08-08 | EVERY home cook should have these 3 classic pan sauces in their arsenal. Thanks to ARMRA Colostrum for sponsoring this video! Head totryarmra.com/BRIANL or enter code BRIANL to get 15% off your first▶️WATCH NEXT:Pan Sauces to Instantly Upgrade Your Cooking: youtu.be/yQa-1VQ0dGI?si=9cGG1fesqqfLMJcAChicken Wings 3 Ways: youtu.be/wRGV6NlmRLg?si=BD0BMFl5fK5J_i3LInstantly Upgrade Your Rice: youtu.be/lN2AxBto5fU?si=EI6xoMvnNCsUW2xK☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:BLENDER: amzn.to/3R8hFTOMICROPLANE: amzn.to/3niIhDKBOX GRATER: amzn.to/3W2OpC6GRILL: amzn.to/3WULnla12" NONSTICK: amzn.to/3WWvlHyCUTTING BOARD: amzn.to/341OgnDPLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Herby Marinade*▪2lb/1kg of 8/12 raw shrimp (or chicken, skirt steak, etc)▪15g (2/3c) fresh basil leaves▪5g (2T) fresh rosemary leaves▪25g (1/2c) fresh parsley leaves (stems removed)▪15g or 3-4 garlic cloves▪5g (3/4t) salt▪10g (2 1/2t) sugar▪2g (1t) dried oregano▪40g (2 1/2T) water▪75g (1/3c) neutral oil (e.g., avocado oil)▪25g (1 1/2T) Dijon mustard▪10g lemon zest (zest of 1-2 lemons)Blender Method:- Add all ingredients to blender and blend on high for 20-30 seconds until smoothBy Hand:1. Finely chop basil, rosemary, and parsley with the salt until finely minced.2. Grate garlic & lemon zest with a microplane. Chop in with the herbs.3. Stir the rest of the ingredients into the herb mixInstructions:1. Salt your meat (5g/1t per lb). Allow it to sit for about 10 min before adding half of the marinade. 2. Marinate for 20-30 minutes in the fridge.3. If using shrimp, place about 4 shrimp on a skewer and either grill or cook over medium heat for 2-3min per side (for large 8/12 shrimp), keeping the shrimp moving as you cook. 4. Once cooked, brush on some of the reserved marinade.*Spicy Gochujang Marinade*▪2lb/1kg skirt steak (or thin-sliced pork chops, chicken thighs, tofu) ▪50g (3T) Korean gochujang or substitute with 20g (1T) sriracha, 20g (1T) miso, and 10g (2 1/2t) sugar▪20g (4t) soy sauce▪5g (2t) paprika▪50g (about ¼ of a large) onion, roughly chopped▪15g (3 large) garlic cloves▪20g (1 1/2T) sesame oil▪50g (2 1/2T) honey▪50g (3T) rice vinegarBlender Method:-Combine ingredients in a blender and blend on high for 30-45 seconds until smooth.By Hand: 1. Grate onion on the largest holes of a box grater. Grate garlic with microplane.2. Mix the grated onion and garlic with gochujang (or the sriracha-miso-sugar mixture) with the rest of the ingredients. Instructions: 1. Use this marinade on meats like skirt steak, thin-sliced pork chops, boneless chicken thighs, or tofu. Salt your meat (about 5g/1t per pound) and allow to sit for 10 min.2. Add half the marinade & marinate 20-30 minutes in the fridge.4. If using skirt steak, grill on a very hot, oiled grill for about 4min on the side 1, 3min on side 2 until meat is 130F/55C . 5. Rest for 10 minutes, then brush on reserved marinade & slice*Aromatic Curry Marinade*▪2lb/1kg boneless skinless chicken thighs▪25g (1 1/2T) unsalted peanut butter▪40g (about ¼ of a medium) red onion, roughly chopped▪15g (3 large cloves) garlic▪2g (2/3t tsp) ground turmeric▪5g (2 1/3t) curry powder▪40g (2 1/2T) fish sauce▪25g lime juice (about 1 lime)▪15-20g (1T) fresh ginger, grated▪40g (2 1/2T) brown sugar▪30g (2T) neutral oil (e.g., avocado oil)Blender Method:- Add all ingredients to blender jar and blend until smooth, about 1 minute depending on your blender.By Hand:1. Grate the red onion on a box grater and the garlic and ginger with a microplane.2. Add the grated onion, garlic, and ginger to a bowl and stir in the the rest of the ingredients until well combined. Instructions: 1. this marinade on meats like boneless skinless chicken thighs, shrimp, or tofu. Salt the meat (about 5g/1tsp per pound), allow to sit for 10 min2. Add half the sauce, toss to coat and marinate for 20-30 min in the fridge.3. If using chicken thighs, grill on a hot gril for 5-6 minutes per side OR cook in the oven under a high broiler for 5 min per side until cooked through and beginning to char. 4. Rest for a couple of minutes before brushing on some of the reserved marinade. CHAPTERS: 0:00 Herby Marinade2:26 A note on why I salt the meat AND marinade3:24 Finishing the herby marinade and cooking5:13 Spicy marinade, a fitting segue to healing the gut lining6:21 Mixing the spicy gochujang marinade9:19 Aromatic marinade#marinades #marinating #howtomarinate
20 Minute Crispy Chicken Caesar Salad Brian Lagerstrom 2024-08-01 | This Crispy Chicken Caesar salad is a weeknight dream. Easy, extremely craveable, and ready in about 20 minutes. Get your LMNT sample pack free with any purchase at https://DrinkLMNT.com/BrianLagerstromWATCH NEXT: 25 Minute Spicy Noodle Stir Fry: youtu.be/qANt7-pM_IM?si=U71Isvz2qapkxTWf25 Minute Weeknight Caesar Salad: youtu.be/pZFNuEwX8yo?si=RgW5_qjZPos-0MQq 20 Minute Weeknight Pasta 3 Ways: youtu.be/I8XdCnQALYA?si=MqTuwv4YXZyDpLik☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 12" NONSTICK PAN: amzn.to/3A44dxfHALF SHEET WIRE RACK: amzn.to/41tasDTMANDOLINE SLICER: amzn.to/4do9azjINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Crispy Chicken Caesar Salad*INGREDIENTS: Chicken Cutlets:▪4 chicken breast filets (6 oz each)▪Salt (for brining the chicken)▪2 cups all-purpose flour▪4 large eggs▪150g (1c) panko breadcrumbs▪150g (1 1/4c) grated parmesan cheese▪3g (1/2t) salt (for breading)▪3g (1/2t) black pepper▪100g (1/2c) neutral oil for frying (e.g., avocado, peanut, or canola)Salad mix:▪4-5 heads of little gem lettuce (or 2 heads of romaine)▪1 bunch dino kale (lacinato), stems removed, thinly sliced▪1 medium fennel bulb, thinly slicedQuick Caesar Dressing:▪200g (3/4c) mayonnaise (preferably homemade or Duke's)▪15g (1T) Worcestershire sauce▪30g (1/4c) grated parmesan cheese▪15g (1T) anchovy paste▪5g (1t) Dijon mustard▪20g (1 1/2T) olive oil▪2g (1/2t) black pepper▪3g (1/2t) salt▪15g lemon juice (Juice of 1/2 lemon)▪5g/1 garlic clove, pressed or mincedINSTRUCTIONS: Prepare the Chicken Cutlets:1. Sprinkle both sides of the chicken breast filets with salt2. Place the salted filets in a freezer bag and pound them gently with a sturdy saucepan until they are about 1/2-inch thick.3. Set the pounded cutlets aside to dry brine while you prepare the salad.Prepare the Salad Greens:4. Cut the little gem lettuce in half, then chop into 1-inch chunks. Place the chopped lettuce in a large salad bowl.5. Thinly slice the kale and add it to the bowl with the lettuce.6. Using a mandoline or a sharp knife, thinly slice the fennel bulb and add it to the bowl.7. Wash the greens in cold water to refresh them and remove any dirt, then drain well.Make the Caesar Dressing:8. To make the dressing, stir all ingredients together until well combined. Bread the Chicken Cutlets:9. Set up a breading station with three shallow plates or trays: one for the flour, one for the whisked eggs, and one for the breadcrumb mixture.10. On the first plate, spread out the flour11. Whisk the 4 eggs until smooth, then put on the second plate/tray12. Mix together panko, parmesan, 3g salt and black pepper and spread out on third tray/plate. 13. Dredge each chicken cutlet in the flour, pressing firmly to ensure it adheres, then shake off any excess.14. Dip the floured cutlet into the egg mixture, ensuring it is fully coated, then let any excess egg drip off.15. Press the cutlet into the breadcrumb mixture, ensuring it is completely coated with the crumbs and cheese. Press down to adhere the mixture well.Cook the Chicken Cutlets:16. Heat 100g (1/2 cup) of neutral oil in a large non-stick pan over medium heat.Once the oil reaches 350°F (175°C), carefully place two breaded cutlets into the pan. Fry for about 2 1/2 minutes per side until golden brown, moving them slightly to ensure even cooking. 17. Transfer the cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil.18. Repeat the frying process with the remaining two cutlets.Assemble the Salad:19. Toss a few handfuls of the salad greens with a generous sprinkle of grated parmesan and 2-3 large dollops of the Caesar dressing together in a bowl to coat the greens. 20. Place a crispy chicken cutlet on a plate and top with a generous portion of the dressed salad.Finish with a little extra dressing, grated parmesan, and fresh cracked black pepper.CHAPTERS: 0:00 Intro / quick brining the chicken 1:07 Prepping the greens2:03 Making the speed caesar 3:08 Dredging the chicken 4:48 Quick-shallow frying the chicken 5:25 Staying hydrated6:27 Finishing the chicken7:07 Assembly🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
The Easiest Actually Good Sourdough Bread (No Mixer) Brian Lagerstrom 2024-07-25 | Just beginning your Sourdough baking journey? Start here with this easy sourdough recipe, no mixer required! Get 50% off your first order of CookUnity meals — go to cookunity.com/brianl50 and use code BRIANL50 at checkout to try them for yourself.MORE VIDEOS TO WATCH:SOURDOUGH STARTER: youtu.be/ZHm1aKxAsIs?si=z_TMZ_BfGUKwQIGm1 DOUGH 3 LOAVES: youtu.be/HdoP33KPYtY?si=CK0kuOaQ0m_8b2CA SEEDED SOURDOUGH: youtu.be/lpVIjAHpSC0?si=HRy4swRU8-KbyKWWBEGINNER SOURDOUGH: youtu.be/VEtU4Co08yY?si=Z9wa7ZJ1Vubrtr-6☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:PROOFING BASKETS: amzn.to/3zR5EPyTEA (kitchen) TOWELS: amzn.to/46oInkqCUTTING BOARD: amzn.to/341OgnDDUTCH OVEN: amzn.to/4fcmrNnFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTDOUGH SCRAPER: amzn.to/4fcmdG1KITCHEN AID MIXER: amzn.to/3IGRS3sDIGITAL SCALE: amzn.to/30bNZO3 **As an Amazon Associate I earn from qualifying purchases***RECIPE:*For accuracy, I highly recommend using measurements in grams as listed below rather than volumetric (cups/tsp). Ingredients:▪Leaven (make this 12 hours before mixing your dough)▪100g (7T) water at 90°F / 32°C▪25g (1T) ripe sourdough starter (fed 10-12 hours before mixing leaven)▪100g (3/4c) bread flour (12.7% protein) Bread: ▪275g (1c + 2T) water at 92°F/33C▪Ripe leaven (see above)▪400g (3 1/4c) bread flour (12.7% protein)▪50g (1/3c) whole wheat flour (14% protein) ▪12g (2t) saltStep 1: Build the Leaven (do this about 12 hours before mixing dough)1. In a bowl, mix 100g of 90F water with 25g ripe sourdough starter.2. Add 100g bread flour to the mixture and stir until well combined and no lumps remain.3. Cover the bowl and let it sit at room temperature for 12-14 hours. The leaven should become frothy, bubbly, and increase in size.Step 2: Mix the Dough1. In a mixing bowl, combine 275g 92F water with all of the ripe leaven. Stir until the leaven is dissolved in the water.2. Add 400g bread flour, 50g whole wheat flour, and 12g salt to the mixture.3. Use a sturdy spoon to mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.Step 3: Bulk Fermentation1. First Rest: Cover the bowl and let the dough rest for 30 minutes.2. First Fold: After 30 minutes, grab a portion of the dough, stretch it until you feel resistance, then fold it over itself. Repeat 5-6 times, then flip the dough and round it into a ball. Cover and let rest (a second time) for another 30 minutes.3. Second Fold/Final Ferment: Repeat the folding process one more time after the second 30-minute rest. After this, cover the dough and place it in a warm spot (about 90-95°F/35C) to ferment for 2 more hours.Step 4: Shaping Dough1. Lightly flour a cutting board and flip the dough out onto the floured surface. Grab opposite sides of the dough, pull them out, and fold over each other. Rotate the dough and repeat a total of at least 4 times.2. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.3. If using a proofing basket, dust it with flour. If using a bowl, line it with a tea towel (kitchen towel) and dust with flour.4. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension. Step 5: Proofing1. Cover and let proof in a warm place for 60-90 minutes.2. After 60-90 minutes, the dough should have increased in size by about 60%. To test, gently poke the dough; if it slowly bounces back, it is ready to bake. Judge proofing by the way the dough looks, reacts to the poke not the time. Proofing in a cool room will take much longer than in a warm room. Step 6: BakingOption 1: Baking on a Sheet Tray 1. Preheat Oven: Preheat your oven to 450°F/232C2. Prepare for Baking: Flip the dough onto a parchment-lined sheet tray. 3. Score the Dough: Use scissors to make 5-6 overlapping snips on the top of the dough. 4. Create Steam: Spray the dough 6-10 times with water and cover with a foil pan lid. 5 . Initial Bake: Bake covered for 15 minutes. 6. Final bake: Uncover and Continue Baking: Remove the foil lid, add a wire rack to baking sheet, and bake for an additional 30 minutes.Option 2: Baking in a Dutch Oven 1. Preheat your Dutch oven in a 475°F/245C oven. 2. Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour. 3. Use scissors to make 5-6 angled snips on the dough. 4. Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes. 5. Final bake: Remove the lid and bake for an additional 20-25 minutes.#sourdough #sourdoughbread #easysourdough
Restaurant Secrets For Perfect Pulled Pork Brian Lagerstrom 2024-07-22 | Learn restaurant secrets for making award-winning slow-cooked pulled pork shoulder at home with this easy step-by-step guide. *NOTE*: video recipe for green salt is incorrect. Follow written recipe below. Click to save 15% off your first order with Porter Road porterroad.com/Brian*LIKE THIS VIDEO? WATCH THESE NEXT:*BBQ SIDES: youtu.be/yNIr-Q4wcL4?si=VIc0E-ZIVz-g7IFuSLAW RECIPE (Bahn Mi video): youtu.be/mrjnXN2cl1E?si=ejIyYywcXsH4bECNTOMATILLO SALSA RECIPE (Chicken Al Pastor video): youtu.be/p1jieTUtMX4?si=MbvLkAv7z8C6lCOo☕Want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:SMOKER BOX: amzn.to/46kd36bWOOD CHIPS: amzn.to/4daCTMmGRILL: amzn.to/4cOuaPRCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTINSTANT READ THERMOMETER: alnk.to/h6DEEJAFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Melted Pulled Pork (Slow Cooked Pork Shoulder)*IngredientsGreen Salt:•100g (1/2c) salt•100g (1/2c) sugar•25g (5 cloves) garlic, minced•3-5g (1.5T) thyme leavesPork:•7-8 lb (3.5 kg) bone-in pork butt (upper part of the pork shoulder)Smoking and Finishing:•2-3 heaping handfuls of soaked medium-sized wood chips (applewood recommended)•Parchment paper•Aluminum foilInstructions1. In a large bowl, combine salt, sugar, garlic, and chopped thyme leaves. Stir until the ingredients are evenly distributed.2. Rub the salt mixture onto the pork butt, ensuring all sides are well-coated, massaging the salt into the meat to help it adhere.3. Place the seasoned pork in the refrigerator, uncovered, for at least 2 hours, preferably 24 hours.4. To prep for smoking, remove one of the grates from your grill to expose the direct heating elements. 5. Place a smoker chip box directly on the exposed grates. Fill the box with 2-3 heaping handfuls of soaked applewood chips.6. Turn the burner under the smoker box to high and set the other burners to low or off to maintain a temperature of 275-325°F (135-163°C).7. Place the cured pork shoulder on the side of the grill with the burners turned off then close the lid and maintain a temperature between 275-325°F (135-163°C).8. Smoke the pork for 45 minutes, then add another round of wood chips and smoke for an additional 45 minutes.9. Preheat oven to 300°F (150°C).10. Transfer the smoked pork shoulder to a roasting pan, cover wiith parchment paper, then tightly wrap the pan with two layers of aluminum foil.11. Roast in the oven for 4-6 hours, flipping the pork after 3 hours to ensure even cooking.12. Check for doneness: the shoulder blade should slide out easily, and the meat should be tender enough to be pulled apart with tongs.13. Allow the cooked pork shoulder to rest for 30 minutes.14. Carefully break down the pork into large, chunky shreds, mixing the meat with its rendered fat and juices.CHAPTERS: 0:00 Intro and curing the pork shoulder 2:40 Smoking4:03 Oven cooking and quality meat that tastes good6:45 Smoked pork sandwich7:22 Smoked pork bahn mi8:08 Smoked pork taco🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#pulledpork #meltedpork #porkshoulder
The Greatest Pancake Recipe of All Time (The GOAT) Brian Lagerstrom 2024-07-18 | This is the greatest pancake recipe of all time (IMHO)Get up to 45% off your Gruns order at gruns.co/pages/first-order?utm_source=pi&utm_term=105920LIKE THIS VIDEO? CHECK OUT THESE:GOAT FRENCH TOAST: youtu.be/yaiReysXdCQ4 MIN & 4 HOUR BREAKFAST SANDWICHES: youtu.be/Z55zwFhByyE?si=5-Jph9ZVMNqPx5rrHOMEMADE JELLY DONUTS: youtu.be/-YUXq_M2pSU?si=k6VpCuvyWPxJN8d3☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:10" NONSTICK PAN: amzn.to/3LrJ02L8" NONSTICK: amzn.to/4cX4wscELECTRIC GRIDDLE: amzn.to/4flEssL4oz SCOOP: amzn.to/3zV8CCxWHISK: amzn.to/468edl8PIZZA STEEL: amzn.to/3elVdF9 LASER THERMOMETER: amzn.to/3WciRdpDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***RECIPE FOR THE GREATEST PANCAKES OF ALL TIME*Ingredients:*▪140g (10T) unsalted butter▪600g (5c) all-purpose flour▪12g (2 1/2t) salt (I use coarse kosher)▪60g (1/4c) granulated sugar▪2g (1/2t) baking soda▪25g (5t) baking powder▪900g (3 2/3c) buttermilk▪4 large eggs▪ Grassfed salted butter (for serving)Instructions:1. Place butter into a pan over low heat and melt. Set aside.2. In a medium bowl, combine flour, salt,sugar, baking soda, and baking powder. Whisk the dry ingredients until the salt and leaveners are evenly mixed throughout.3. In a second bowl, combine buttermilk and eggs. Whisk until well blended. If you can’t find buttermilk, combine 500 grams (2 cups) of sour cream with 400 grams (1 2/3 cups) of water as a substitute.4. Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.5. Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.6. Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.7. Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.8. Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.9. To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.10. Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.*This recipe yields 12-14 pancakes. If using a non-stick pan, cook one pancake at a time over medium-low heat, flipping after 3 minutes.Pro Tips:Serve the pancakes with a pad of room temperature salted grassfed butter between each and a proper pad of butter on top.*Leftover Pancake McGriddle Sandwich Recipe:*Ingredients:▪Leftover pancakes▪Breakfast sausage patty▪2 slices American cheese▪1 fried egg▪Maple syrupInstructions:1. Use a wide-rimmed glass or cup to press leftover pancakes into perfect 4-inch rounds.2. Toast the pancake rounds in a toaster for 2 minutes.3. Cook a breakfast sausage patty in a pan until cooked through, then top with 2 slices of American cheese to melt. 4. To assemble the sandwich, place the cheesy sausage patty on one toasted pancake, top with a fried egg then place the second toasted pancake on top, give it a gentle squish to break the yolk, and drizzle with maple syrup.CHAPTERS: 0:00 Combining ingredients2:33 My jam (when it comes to daily nutrition)3:33 Cooking the pancakes 6:37 What to do with leftover pancakes🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#goat #pancakes #pancakerecipe
No More Casserole Dish, Make Enchiladas THIS Way Instead Brian Lagerstrom 2024-07-15 | This technique for Enchiladas Verdes DELIVERS. The result is honestly the best enchiladas I've ever had, at home or in a restaurant. Check out Made In's Stainless collection by using my link to save on your order madein.cc/0724-brian ▶️WATCH NEXT:Easy Sheet Pan Fajitas: youtu.be/DLW4rd1hfbo?si=C4WZZommlCndU3UEEnchiladas Rojas: youtu.be/WhSKcugq18A?si=XFzRI1WJs3WTleBO5 Ingredient Mexican Meals: youtu.be/EtDVHUoStXU?si=kkqxCpLN-Q6_Av-l☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:CUTTING BOARD: amzn.to/341OgnDVITAMIX BLENDER: amzn.to/3R8hFTO3QT SAUCIER: amzn.to/4bP1vZDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTBOX GRATER: amzn.to/4f0omo7FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Enchiladas Verdes Recipe:*IngredientsChicken and Braising Liquid▪2lb (1kg) boneless skinless chicken thighs▪Salt ▪375g (1 1/2c) chicken stock or water▪25g (1 3/4T) Better Than Bouillon chicken baseTomatillo Sauce▪1 onion (about 275g), cut into 1-inch pieces▪700g (about 20) tomatillos, husked (you should have 625g after husking & halving)▪3-4 large poblano peppers, destemmed and halved▪25g (6 cloves) garlic▪25g (1/2c) cilantroFilling and Assembly▪650g (23oz) Monterey Jack cheese, shredded▪200g (3/4 cup) cooked tomatillo sauce▪16 corn tortillas▪100g (1/2c) sour cream, mixed with 20-25g (1 1/2T) water▪Little gem or romaine lettuce, shredded▪100g (1/2c) queso fresco, crumbled▪Fresh cilantro, for garnish*Instructions*Braising the Chicken1.Generously salt the chicken thighs on both sides and let them sit for 10 minutes.2. In a saucepan over medium-high heat, add 375 grams (1 1/2 cups) chicken stock or water3. After 10 minutes, add the chicken thighs to the saucepan, ensuring they are as submerged as possible.4. Cover with a lid, reduce heat to low, and braise for 25 minutes. Thighs are done when they’re shreddable, but not falling apart (For chicken breasts, cook until the internal temperature reaches 155°F to avoid dryness.)Preparing the Tomatillo Sauce5. Preheat your broiler or oven to its highest setting.6. Place the chopped onion, tomatillos, poblanos, and garlic on a parchment-lined baking sheet.7. Broil on high about 15 minutes until the vegetables have charred and caramelized.8. Transfer the charred vegetables to a blender and blend on high for about 1 minute until smooth9. Add 25 grams (1/2 cup) cilantro to the blender and blend until broken downCombining Sauce with Chicken10. Remove the cooked chicken thighs and set them aside to cool slightly.11. Pour the chicken cooking liquid back into the saucepan, add the pureed tomatillo sauce, and 25 grams (1 3/4 tablespoons) Better Than Bouillon chicken base.12. Bring the mixture to a simmer and cook for about 20 minutes, reducing the sauce by 30-40%.13. Shredding the Chicken14. Shred the cooked chicken into threads about 1/4 inch wide and 2-3 inches long.15. In a bowl, combine the shredded chicken with 300 grams (half) of the shredded Monterey Jack cheese and 200 grams (3/4 cup) of the cooked tomatillo sauce. Assembling the Enchiladas16. Heat the tortillas in a non-stick pan over medium heat until pliable.17. Brush each tortilla with a thin layer of tomatillo sauce on both sides.18. Place 65 grams (about 2 heaping tablespoons) of the chicken filling in the center of each tortilla.19. Roll up each tortilla tightly and place seam-side down on a parchment-lined baking sheet.20. Repeat with all tortillas, arranging them in pairs on the sheet.Baking the Enchiladas21. Preheat the oven to 450°F.22. Spread a few large spoonfuls of tomatillo sauce over the top of the enchiladas.23. Sprinkle about 40-50 grams (1/4 cup) shredded Monterey Jack cheese over each pair of enchiladas.24. Bake for 10-12 minutes until the cheese is melted and starting to brown.25. To serve, top with shredded little gem or romaine lettuce for crunch. Add a generous zigzag of the prepared crema (sour cream mixed with water) and sprinkle crumbled queso fresco and fresh cilantro on top.CHAPTERS: 0:00 Intro and cooking the chicken 1:16 Making the Tomatillo sauce and finishing the chicken5:03 The cooking vessel6:00 Making the filling and assembling 7:53 Baking and serving (why i’m not using a casserole dish)#enchiladasverdes #enchiladas #greenchickenenchiladas
The Secret to Authentic New York Style Bagels at Home Brian Lagerstrom 2024-07-11 | I went to extreme lengths to test and find the secrets to making the best New York Bagel. Thanks to Trade for sponsoring. Visit drinktrade.com/brian to get a free bag of coffee when you sign up. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstromVIDEOS YOU MIGHT LIKE: 1 hour bagel: youtu.be/n_fW_vOFiwQ?si=qF89MFqZD7iaAyTeNew York Cheesecake: youtu.be/4BTlI9mW-uU?si=U07T8Vp73hZUwPqi 1 Dough 3 loaves: youtube.com/watch?v=HdoP33KPYtY🔪MY GEAR:PIZZA STEEL: amzn.to/3elVdF9 DIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTSTAINLESS BOWL: amzn.to/3pTBCTo MALT POWDER: amzn.to/3VZ2rFdSHEET TRAY COVER: amzn.to/3S13HGyBAGEL BOARDS: amzn.to/3S1mkKwBURLAP: amzn.to/4cybSm7PARCHMENT SHEETS: amzn.to/3WgikYVSTURDY SPOON: amzn.to/39EccnT LID/PIZZA PAN: amzn.to/3J43QCx **As an Amazon Associate I earn from qualifying purchases***RECIPE*Ingredients:▪530 grams (2 1/4 cups) warm water (86°F/30°C)▪3 grams (1t) instant yeast▪940 grams (7c bread flour)▪10 grams (1T) diastatic malt powder (or 10 grams sugar as a substitute)▪20 grams (1T+ 1/4t) salt▪3-4 liters (1 gallon) water for boiling▪50 grams (2 1/2 T) molassesInstructions:1. In a medium bowl, combine water and yeast. Stir to dissolve the yeast.2. bread flour, malt powder (or sugar), and 20 grams of salt to the bowl.3. Mix the ingredients with a sturdy spoon until a shaggy dough forms and you can no longer stir with the spoon.4. Switch to a soaking wet hand and continue mixing the dough by squeezing and folding until the dough is well combined.5. Transfer the dough to a work surface and knead for 10-12 minutes until smooth and elastic. When adequately kneaded, you should be able to tug on a piece of dough without it tearing. 6. Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour.7. After 1 hour, the dough should have risen by about 50%. Cut the dough into 12 pieces, each weighing approximately 120 grams.8. Shape each piece of dough by pressing it out into a rectangle then, starting with the edge furthest from you, roll the dough back onto it into itself, pressing into the work surface with each roll until you have a cigar shape, then roll the dough until it’s roughly 10”/25cm long. 9. Wrap the dough log around your fingers, overlapping by about 3 inches, and squeeze firmly to seal each end of the dough together. 10. With the dough still wrapped around your hand, roll the dough back and forth on the seam side to fully integrate and shape it into a bagel.11. Place the shaped bagels onto two parchment-lined sheet trays lightly sprayed with pan spray. Cover with plastic wrap or half sheet tray covers.12. Move the trays to the refrigerator and cold ferment for at least 4 hours, preferably 24 hours.13. Preheat your oven to 475°F and soak bagel boards (cedar planks with burlap stapled to them) in water.14. Bring 3-4 liters of water to a boil in a large pot and add molasses.15. Cut the parchment around each bagel to make handling easier. 16. Carefully drop 3 bagels into the boiling water, top side down, and boil for 30 seconds.17. Flip the bagels and boil for another 30 seconds on the other side.18. Transfer the boiled bagels to a baking sheet with the bottom side down. 19. Repeat steps 16, 17, & 18 for remaining bagels20. Place the boiled bagels onto the soaked bagel boards, top side down.21. Bake in the preheated oven for 5 minutes on the bagel boards. I like to place mine directly on top of my pizza stone/steel. 22. After 5 minutes, flip the bagels over so the top side is up, and continue baking for 12-15 minutes on a pizza stone/steel until golden brown and blistered.23. Remove the bagels from the oven and transfer to a wire rack to cool.*For Seeded Bagels: *- After boiling the bagels, immediately press them into a tray of your chosen seeds (e.g., everything bagel seasoning, poppy seeds) with the top side down.- Place seeded bagels on soaked bagel boards, seed side down, and bake as instructed above.*Everything Bagel Seasoning:*EQUAL PARTS (50g)flakey saltblack sesame seedswhite sesame seedspoppy seedsdehydrated minced garlicdehydrated minced onion *Whipped Cream Cheese Shmear:*450g (1lb) cream cheese50g (3T) milkA pinch of saltIn a stand mixer, whip the cream cheese, milk, & pinch of salt for 2 mins til smooth & spreadable.CHAPTERS0:00: intro, mixing, bulk fermentation4:00: Bagel, cream cheese, and coffee5:00: How to shape bagels6:24: A word on cold fermentation7:36: The boil9:44 Baking bagels10:35 How to make your bagels seeded11:22 Do you need NYC tap water to make a NYC bagel? 12:06 Whipped cream cheese shmear12:33 Finished bagel and final thoughts
Never Buy Salad Dressing Again (Make These Instead) Brian Lagerstrom 2024-07-01 | This is salad dressing 101. Your essential guide on how to make 6 salad dressings AND the lettuces to pair them with. Go to https://DrinkLMNT.com/BrianLagerstrom for a free LMNT sample pack with any order. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:👋🏼Shop my Lagerstrom 8" Chef's Knife: brianlagerstrom.com/shop8oz DRESSING STORAGE BOTTLES: amzn.to/3VQ4KKDDIGITAL SCALE: amzn.to/30bNZO3 IMMERSION BLENDER: amzn.to/36ycPf2MICROPLANE: amzn.to/3niIhDKPREP BOWLS: amzn.to/3jVdv6YMY FAV STAINLESS BOWL (5qt): amzn.to/3pTBCTo WHISK: amzn.to/3L7ubCkVisit my Amazon Store for a full list of gear and recommended kitchen items: amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases**Note: Vinaigrettes will stay good in the fridge for about 2 weeks. Creamy dressings closer to 7-10 days. *Mustard Balsamic Vinaigrette*Ingredients:▪60g (1/4c) balsamic vinegar▪20g (1T) honey▪20g (4t) grainy mustard ▪20g (2T) finely minced shallots (rinsed)▪2 cloves garlic (smashed)▪10-12 cranks of fresh cracked black pepper▪210g (1c) extra virgin olive oilInstructions:1. In a bowl, combine the vinegar, honey, mustard, shallots, garlic, and pepper. Whisk until well combined.2. Slowly drizzle in olive oil while continuously whisking to create an emulsion.PAIR WITH: Arugula or spring mix*Italian House Dressing*Ingredients:▪25g (2T) champagne vinegar▪45g (3T) white distilled vinegar▪15g (1T) sugar▪5g (1t) salt▪25g (5t) grainy mustard▪1 garlic clove▪10g (1T) bell pepper▪A strong pinch each of oregano, basil, chili flake, and black pepper▪20g (2-3T) red onion▪250g (1c) neutral oil (e.g., avocado oil)Instructions:1. In a high-sided container, combine the champagne vinegar, white distilled vinegar, sugar, salt, grainy mustard, garlic clove, bell pepper, oregano, basil, chili flake, black pepper, and red onion.2. Use an immersion blender to blend the ingredients until the onion, pepper, and mustard are fully broken down.3. With the immersion blender running, slowly stream in the neutral oil to create an emulsion.PAIR WITH: Little gem or Romainesalad inspo: Chopped little gem, chopped salami, pepperoncinis, cherry tomatoes, fresh mozz, grated parm*Caesar Dressing*Ingredients:▪1 egg yolk▪1 garlic clove (slivered)▪50g (1/4c) lemon juice▪10g (2t) water▪45g (1/3 cup) grated parmesan▪1 (2oz/50g) can of anchovies, drained & rinsed▪275g (1 1/4c) neutral oil (e.g., avocado oil)Instructions:1. In a high-sided container, combine egg yolk, garlic, lemon juice, water, parm, & rinsed anchovies.2. Blend with immersion blender until smooth3. With the immersion blender running, slowly stream in oil to create an emulsion.PAIR WITH: Little gem, romaine, or raw kale Composed salad inspo: chopped little gem, fried breadcrumbs, grated parm, chicken*Poppy Seed DressingIngredients:▪25g (2T) champagne vinegar▪55g (1/4c) white distilled vinegar▪40g (2 1/2T) grainy mustard▪15g (1T) mayo▪40g (3T) sugar▪3g (1/2t) salt▪1g (1/3t) black pepper▪235g (1c) neutral oil (e.g., avocado, canola oil)▪15g (1 1/2T) poppy seedsInstructions:1. In a high-sided container, combine the vinegars, mustard, mayo, sugar, salt, & pepper. Blend with an immersion blender until smooth2. With the immersion blender running, slowly stream in the oil to create an emulsion.3. Once all the oil is incorporated, stir in the poppy seedsPAIR WITH: bitter greenssalad inspo: frisee, blue cheese, shaved apples, toasted walnuts, shaved fennel*Asian Peanut Ginger Dressing*Ingredients:▪20g (3T) ginger (grated)▪5g (1t) garlic (grated)▪90g (6T) rice vinegar▪90g (5T) soy sauce▪30g (1-2T) sriracha▪50g (1/4c) sugar▪45g (3T) sesame oil▪110g (1/2 cup) creamy unsweetened peanut butterInstructions:1. In a high-sided container, combine the ginger, garlic, vinegar, soy sauce, sriracha, sugar, sesame oil, & peanut butter.2. Blend with immersion blender until smoothPAIR WITH: salad inspo: shredded napa, red cabbage, romaine, shaved carrots, chopped peanuts, cilantro, chicken*Ranch Dressing*Ingredients:▪1 large egg yolk▪20g (2T) chopped and rinsed shallots▪1 garlic clove (slivered)▪15g (1T) lemon juice▪5g (1t) salt▪60g (1/4c) buttermilk▪60g (1/4 cup) sour cream▪240g (1 cup) neutral oil (e.g., avocado canola oil)Instructions:1. In a high-sided container, combine the egg yolk, shallots, garlic, lemon juice, salt, buttermilk, and sour cream. Blend with an immersion blender until smooth2. With the immersion blender running, slowly stream in the oil to create an emulsion. PAIR WITH: Little gem, romaine salad inspo: fried breadcrumbs, pickled red onions, picked herbsCHAPTERS: 0:00 Mustard Balsamic Vinaigrette2:00 Italian House Dressing3:31 Caesar5:07 Poppyseed + staying hydrated7:43 Asian Peanut Ginger8:39 Ranch#saladdressing
Mexicos Best Street Food (Tlayuda) Brian Lagerstrom 2024-06-27 | This is NOT what most people think of when they hear Mexican Pizza. It's SO much better. Thanks to Trade for sponsoring. Visit drinktrade.com/brian to get a free bag of coffee when you sign up. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PIZZA STEEL: amzn.to/3elVdF9 DIGITAL SCALE: amzn.to/30bNZO3 FOOD PROCESSOR: amzn.to/3jF5LT2MEAT (bean) CHOPPER: amzn.to/3XI3oEfPIZZA PEEL: amzn.to/4bltG2i Visit my Amazon Store to shop some of my favorite tools and products for the home kitchen: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***Tlyuda Mexican Pizza Recipe*Ingredients:Tortilla Dough:▪300g (2 1/3c) all-purpose flour▪6g (1 1/4t) salt▪50g (1/4c) olive oil▪180g (3/4c) cool waterBean Sauce:▪2 15oz/425g cans of black beans (one drained, one undrained)▪5g (1t) salt▪10g (1T) cumin▪10g (1T) onion powder▪5g (1t) garlic powderToppings:▪450g (1 lb) Mexican chorizo ▪12-15 cherry tomatoes, halved▪2-3 radishes, thinly sliced▪¼ head red cabbage, shredded▪1-2 avocados, thinly sliced▪200g (about 3/4 cup) sour cream, thinned with a little water▪Chihuahua cheese, shredded▪Taco or hot sauce ▪Fresh cilantro, chopped *Instructions:*1. Prepare the Tortilla Dough:▪In a food processor, combine the flour, salt, and olive oil. Pulse about 10 times until the mixture is gravelly.▪With the processor running, slowly add the cool water through the top until the dough begins to form a clump.▪Turn the dough out onto a lightly floured surface and knead for about 3 minutes until it's elastic and can withstand a firm tug without tearing.▪Divide the dough into 6 equal pieces, roughly 80-90 grams each, and roll them into balls. Cover with a damp towel and let rest for 15 minutes.2. Make the Bean Sauce:▪In the same food processor (no need to clean after the dough), add both cans of black beans (one drained, one not), salt, cumin, onion powder, and garlic powder.▪Process until the mixture is smooth and spreadable. Adjust seasoning to taste after testing.3. Prepare the Chorizo:In a medium heat pan, crumble the chorizo and cook for 8-10 minutes until it is slightly dry and crumbly, with some browning occurring. Set aside to cool.4. Roll Out the Tortilla Dough:On a floured surface, take one dough ball and flatten it with your hands. Use a rolling pin to roll the dough into a 10-12 inch circle, making sure to keep the surface and dough well-floured to prevent sticking.5. Assemble the Tlyuda:▪Transfer the rolled-out dough onto parchment paper lightly sprayed with olive oil.▪Spread three large spoonfuls of bean sauce over the dough, leaving a small border around the edge.▪Evenly distribute a portion of the chorizo and arrange the cherry tomato halves on top.6. Bake the Tlyuda:▪Preheat your oven to 500°F (260°C). Slide the parchment paper with the tlyuda onto a pizza peel and then onto your oven's baking steel/stone or just bake on a baking sheet.▪Bake for about 10 minutes until the edges are crisp and the toppings are nicely browned.7. Garnish and Serve:▪After baking, top with shredded cheese, shredded cabbage, avocado slices, radish slices, and drizzles of thinned sour cream and taco sauce.▪Finish with a sprinkle of chopped cilantro#tlayuda #mexicanpizza 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
The Easiest Actually Good Pizza Dough - No Mixer Brian Lagerstrom 2024-06-20 | As a pro pizza baker for 4 years, I can say that this is the easiest actually GOOD pizza dough you can make. This recipe uses a simple technique and fermentation process along with a reliable flour to give us a fantastic result with minimal effort. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill Amazon Storefront Link: amazon.com/shop/brianlagerstromBob’s Red Mill: bobsredmill.com▶️ WATCH NEXT: Pan Pizza in 60 Mins: youtu.be/HWG4fF-7eC4?si=y8TYJGWabJk81A-e1 Hour Pizza: youtu.be/T57vFsL8eAU?si=cigWXdm7bnlrxJZ9☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:👋🏼Shop my new Lagerstrom 8" Chef's Knife Here: brianlagerstrom.com/shopPIZZA STEEL: amzn.to/3elVdF9 STURDY SPOON: amzn.to/3RCIjqPBOB'S RED MILL AP FLOUR: amzn.to/3VRCb0HDIGITAL SCALE: amzn.to/30bNZO3 SHEET PAN: amzn.to/41SQxy1 SHEET PAN COVER: amzn.to/3RvJcBFPIZZA PEEL: amzn.to/3VAo66t12" CAST IRON SKILLET: kohls.sjv.io/P0N5zeFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo IMMERSION BLENDER: amzn.to/422hzTa**As an Amazon Associate I earn from qualifying purchases**RECIPE - Makes 4 Pizzas▪400g (1 2/3c) Warm Water, 86F/30C▪20g (1 1/2T) Extra virgin olive oil▪7g (2t) Instant Yeast▪15g (1T) Salt▪20g (2T) granulated sugar▪680g (5 3/4c) All-purpose flour: Instructions:1. Mix warm water with olive oil, yeast, salt, and sugar then use a sturdy spook to gradually add 680g (about 5 1/3 cups) of all-purpose flour to the bowl and combine until flour has hydrated and has formed into a clump of dough.2. At this point, switch to mixing using your soaking wet hand. Grab and squeeze the dough repeatedly until ingredients are fully incorporated and dough is homogenous.3. Cover the bowl with a lid and let the dough ferment on the counter for 30 minutes.4. Wet your hand to prevent sticking, and perform a series of strength-building folds. To do this, grab a corner of the dough, stretch it out gently, and fold it back over itself. Repeat this process 4-5 times around different parts of the dough.5. After folding, flip the dough so the seams are underneath. Shape the dough into a tight ball by rounding it up from one side to the other while tucking under to create tension. Cover and let sit at room temperature for 60 minutes. 6. After the total fermentation time of 90 minutes, turn the dough out onto a lightly floured surface. 7. Divide into four equal pieces, each weighing about 280g.8. Shape by folding the sides inwards and turn 90 degrees to repeat, then flip over and roll into a ball to strengthen further.9. Spray a baking tray with olive oil and place the pre-shaped dough balls on it. Cover and let them rest for 15 minutes to relax before pressing the dough out into a pizza and topping.To make the pizza in a cast iron pan instead, press a dough ball into an oiled cast iron skillet until it's about 8 inches in diameter. Let it rest covered for 10 minutes, then finish pressing out into the pan. 10. Dress the dough with sauce and your preferred toppings.11. Bake in a preheated oven at 550°F (285°C) for 10-12 minutes for the pan pizza or 9-10 minutes for a hand-tossed version on a pizza stone or steel.PIZZA SAUCE RECIPE: (makes enough for 4+ pizzas - I usually freeze half) ▪28oz can crushed tomatoes ▪100g 6Tbsp tomato paste▪12g or 2 tsp salt ▪20g or 1 2/3Tbsp sugar▪2g or 2 3/4tsp dried basil ▪2g or 2tsp dried oregano ▪1g or 1/2tsp chili flake ▪2g or 3/4tsp garlic powder▪2g or 3/4 tsp onion powder Into a high sided container add crushed tomatoes, tomato paste, salt, sugar, basil, oregano, chili flake, garlic powder, and onion powder. Spin with immersion blender to break down to smooth, but still has texture. CHAPTERS: 0:00 Mixing the dough2:00 Shaping and resting the dough 3:03 Quality flour matters4:12 Separating into pizza dough balls5:36 Turning the dough into pizza#pizzadough #pizzadoughrecipe #pizza 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb▪3
Greek Chicken Souvlaki & 20 Minute Pita Brian Lagerstrom 2024-06-13 | The first bite of this greek inspired chicken souvlaki on homemade pita is the best bite of food I've had in 2024 so far. Head to drinkag1.com/brianlagerstrom to get a free year supply of Vitamin D3+K2 and 5 free AG1 Travel Packs!☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:BOX GRATER: amzn.to/3z0KFJQFOOD PROCESSOR: amzn.to/4eldIYyGRILL: amzn.to/3Vq7ldMCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases**INGREDIENTS:*For the Chicken Souvlaki:*▪2 pounds of boneless, skinless chicken thighs▪125g (1/2c) olive oil▪15g (1T) salt▪30g (5-6 cloves) minced garlic▪5g (3 tsp) dried oregano▪5g (1 3/4t) black pepper▪100g (1/3c) Dijon mustard (preferably Maille or Grey Poupon)▪Zest of 2 lemons▪Juice of 1 lemon (approx. 30g or 2T)▪Skewers (for grilling)*For the Pita Bread:*▪350g (3c) all-purpose flour▪7g (2t) instant yeast▪5g (1t) salt▪8g (2t) sugar▪15g (1T) olive oil▪210g (3/4 cup) flavorful yeasty beer, warmed to 86-90°F (30C)*For the Tzatziki Sauce:*▪160g (1 large) english cucumber, grated▪200g (3/4c) plain Greek yogurt▪75g (1/3c) mayonnaise▪1 clove garlic, minced▪5g (1t) salt▪5g (2T) chopped fresh dill▪15-20g lemon juice (approx ½ Lemon)*For the Tomato-Onion Relish:*▪120g (2 medium) tomatoes, diced▪60g (½) red onion, finely diced▪20g (1/3 cup) chopped parsleyINSTRUCTIONS1. If using wood skewers, soak for a few hours before grilling.2. Cut the chicken thighs into roughly 1-inch pieces. 3. To the chicken, add olive oil, salt, garlic, oregano, black pepper, Dijon, lemon zest and juice. Mix well & refrigerate to marinate for at least 30 minutes, up to 24 hours.4. Make the Pita Dough while chicken marinates. In a food processor, combine flour, yeast, salt, sugar, and olive oil. Pulse 5 times to mix. With the processor running, slowly add the warmed beer until the dough forms. It will be shaggy.5. Turn the dough out onto a lightly floured surface and knead for about 2 minutes, until it becomes slightly elastic.6. Cut the dough into 4 equal pieces (about 150g each). Shape each into a ball, cover with a damp paper towel, and let rest at room temp for 15 minutes.7. To prepare the Tzatziki Sauce, grate the cucumber and squeeze out excess water. In a mixing bowl, combine the grated cucumber, yogurt, mayo, garlic, salt, dill, and lemon juice. Stir until well mixed.8. Roll Out the Pita Dough: Lightly flour a surface and roll out each ball of dough to about 8”/20cm in diameter.9 Grill the Pita and Chicken: Preheat the grill to 550°F/285C. Skewer the marinated chicken and grill alongside the pita bread. Grill pitas for about 2 minutes per side. Grill chicken skewers for about 12-15 minutes, turning occasionally until well charred on all sides.10. Assemble the Souvlaki Wrap: Remove chicken from skewers and chop into smaller pieces. Place chicken in a pita, top with tzatziki sauce, tomato-onion relish, and pepperoncini.CHAPTERS: 0:00: Marinating the chicken1:13 Mixing the pita dough4:23 Tzatsiki sauce & Tomato-onion relish5:05 Rollin out the pitas5:39 Keeping my energy up6:37 Grilling the chicken and pita8:59 Making the wrap🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#chickensouvlaki #greeksouvlaki #chickenpita
25 Minute Spicy Noodle Stir Fry | Weeknighting Brian Lagerstrom 2024-06-10 | This is one of my new favorite recipes to make on a weeknight. It packs a ton of flavor, doesn't use a lot of dishes, and only takes 30 minutes to make. Get my favorite cookware from Made In with a 10% discount off your first order over $100 using my link - madein.cc/0624-brian☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:12" NONSTICK PAN: amzn.to/4eb9sLgMEAT CHOPPER: amzn.to/3VKTHnjCUTTING BOARD: amzn.to/341OgnDMESH STRAINER: amzn.to/3VkHsvUDIGITAL SCALE: amzn.to/30bNZO3 BOARD SCRAPER: amzn.to/3XgbSSGFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo FLY BY JING CHILI CRISP: amzn.to/4c95fpq**As an Amazon Associate I earn from qualifying purchases***Better Than Takeout Dan Dan Noodles:* (Recipe makes 2-4 portions, depending on how hungry you are)Sauce▪350g (12oz) Ground Pork▪125g (1/2c) Chili Crisp▪30g (2T) Tahini▪125g (1/2c) Chicken Stock▪10g (2 1/2t) Sugar▪40g (2T) Soy Sauce▪5g (1t) Sesame Oil▪2g (1t) Chinese Five Spice▪40g (2T) Hoisin▪40g (2 1/2T) Mirin▪190g (1 bunch or 1/2lb) Broccolini, cut into thin coins, leaving florets intact▪200g (7oz) Spaghetti NoodlesGarnish:▪Scallions, cut thinly (greens only) ▪Chopped Peanuts, dust sifted out▪Sesame Seeds*INSTRUCTIONS:*1. Bring a pot of water to a boil.2. To make sauce, mix Chicken stock, hoisin, sugar, tahini, mirin, soy sauce, sesame oil, & five spice.3. Cook spaghetti in boiling water per package instructions4. Heat a 12” saute pan over medium-high heat and begin to brown the ground pork, breaking it up until it’s finely crumbled and fully cooked. 5. Add broccolini and a pinch of salt and cook for about 3 minutes.6. Add chili crisp to pork and fry the meat in the oil for about 30 seconds.7. Add the sauce, then add the drained cooked noodles and swirl and toss until the sauce thickens and begins to stick to the noodles.8. Plate noodles and top with scallions, peanuts and sesame seeds.🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#dandannoodles #weeknighting #quickdandannoodlesCHAPTERS: 0:00 Intro and dan dan sauce2:25 Veg prep5:45 12” Saute pan6:47 Cooking the dan dan noodles12:08 Plate up
3 Easy Mediterranean Recipes for Summer Hosting Brian Lagerstrom 2024-06-06 | If you like to host like me, you know that coming up with a menu that's good AND easy to execute can be a challenge. Enter my summer dinner party menu. Get a free LMNT sample pack with your drink mix purchase at https://DrinkLMNT.com/BrianLagerstrom☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:GAS GRILL: amzn.to/3KuEvE7GRILL BRUSH: amzn.to/4bKkR3aMANDOLINE SLICER: amzn.to/3VsyWweCUTTING BOARD: amzn.to/341OgnDPLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTINSTANT READ THERMOMETER: alnk.to/h6DEEJAFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Mediterranean Summer Menu*Ingredients:*For the Chicken Marinade:*▪8-12 boneless skinless chicken thighs▪20g (1T + 1 tsp) salt▪10g (2t) sugar▪5g (1 ½t) black pepper▪3g (1 2/3t) dried oregano▪50g (1/4c) olive oil▪30g (1/2c) parsley, chopped▪40g (8-10 cloves) garlic, minced▪Zest of 2 lemons*For the Grilled Broccolini Pasta Salad:*▪150g (2/3 cup) red wine vinegar▪15g (2t) honey▪15g (1T) grainy mustard (Maille brand recommended)▪1 medium shallot, finely diced and rinsed▪150g (2/3 cup) extra virgin olive oil▪125g (1 bunch) broccolini, stems trimmed▪Salt, to taste▪225g (1/2 lb) bowtie pasta▪75g (1/2 cup) marinated olives, rough chopped▪50-75g (1 whole) red bell pepper, diced▪75g (2/3 cup) grated Parmesan cheese▪50g (1/4 cup) sun-dried tomatoes, chopped▪10g (3T) finely chopped parsley*For the Citrus and Fennel Salad:*▪6 large oranges▪2 grapefruits▪1 fennel bulb, fronds reserved▪1/4 red onion, thinly shaved▪3-4T chopped roasted pistachios▪Olive oil, for dressing▪1-2 tbsp champagne vinegar or lemon juice▪Flaky salt*Instructions:**For the Chicken:*1. Combine salt, sugar, black pepper, oregano, olive oil, parsley, garlic, and lemon zest in a medium bowl. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 3-5 hours in the refrigerator.2. Preheat the grill to 550°F (288°C). Lightly oil the grates. Place marinated chicken thighs on the grill over high heat. Grill until well-marked, about 4 minutes per side. Let rest.*For the Grilled Broccolini Pasta Salad:* 1. Bring a large pot of water to a boil and cook the bowtie pasta according to package instructions until just past al dente. Drain and rinse under cold water. 2. In a separate bowl, whisk together red wine vinegar, honey, mustard, and olive oil. Add rinsed shallot or onion. 3. Toss broccolini with olive oil and salt, then grill alongside chicken for about 2-3 minutes per side until charred but still crisp. Chop into ½ inch lengths. 4. Combine cooked pasta, dressing, grilled broccolini, olives, bell pepper, sun-dried tomatoes, Parmesan, and parsley in a large bowl. Toss well and hold at room temperature before serving.*For the Citrus and Fennel Salad:* 1. Supreme oranges and grapefruits by removing all peel and pith, then segmenting the fruits.2. Thinly shave the fennel bulb on a mandoline, stopping before the core. Pick some of the fronds to use for garnish. 3. Arrange citrus segments in a serving dish. Top with shaved fennel, red onion, and pistachios. 4. Dress the salad with olive oil, vinegar or lemon juice, and sprinkle with flaky salt.--CHAPTERS: 0:00 Marinating the chicken1:19 Pasta salad dressing2:24 Grilling the broccolini and chicken4:12 Pasta salad prep5:05 Stay hydrated6:06 Finishing the pasta salad7:04 Citrus and fennel salad9:55 plate up and tasting#summermenu #mediterraneanrecipes
Restaurant Level French Pepper Steak (Steak au Poivre) Brian Lagerstrom 2024-05-30 | Steak Au Poivre is one of THE most fun recipes to make at home. There's so much fun cooking technique with a final result that makes you feel like you're dining at a French bistro. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-brian ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:QUARTER SHEET PAN + RACK: amzn.to/3jqDGgxJACCARD TOOL: amzn.to/3yFJnUk12" STAINLESS STEEL PAN: amzn.to/4bYBGXFSPATULA: amzn.to/3yAYrm2CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 KITCHEN AID MIXER: amzn.to/3IGRS3sINSTANT READ THERMOMETER: alnk.to/h6DEEJA**As an Amazon Associate I earn from qualifying purchases***Steak Au Poivre Recipe*Ingredients:▪2 x 8oz/225g filet mignon steaks ▪Salt ▪250-300g (~1 3/4c) whole black peppercorns, coarsely cracked▪High smoke point oil (e.g., canola, avocado, or peanut oil)▪75g (3 medium) shallots, brunoised▪10g (2 cloves) minced garlic▪2-3 sprigs fresh thyme▪125g (1/2 cup) brandy or cognac▪25g (1 ½ T) Dijon mustard▪150g (2/3c) beef stock▪150g (2/3c) heavy cream▪45g (3T) unsalted butter▪1-2g (1/2 teaspoon) freshly ground black pepper (for the sauce)*For the garlic roasted asparagus*:▪500g (1 lb) asparagus, tough ends trimmed off▪1-2T olive oil▪Salt and pepper▪30g (2T) butter▪4-5 cloves garlic, minced▪Fresh lemon juiceInstructions:1. Generously salt the steaks on all sides. Allow them to dry brine at room temperature for 30-60 minutes.2. Preheat oven to 450°F (232°C) about 15 minutes before cooking.3. Use a blender or mortar and pestle to coarsely crack the black peppercorns. Sift using a fine mesh strainer to remove any fine powder. You should be left with about 1/2c of black pepper. 4. Pat the steaks dry with paper towels until they have a matte finish to ensure the pepper sticks properly. Firmly press each side of the steaks into the cracked peppercorns, ensuring they are well-coated.5. Heat a 12” stainless steel sauté pan over high heat and add a generous amount of high smokepoint oil.6. Once the oil is shimmering and nearly smoking, carefully add the steaks one at a time.Press down with a spatula for about 15 seconds to ensure even contact and searing.7. Sear for 2-3 minutes on one side, then flip and cook for another 90 seconds.8. Transfer the pan to the preheated oven to cook for 3-5 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare.9. Remove the steaks and let them rest on a wire rack.Dispose of the oil and burnt pepper from the pan. 10. To make the pan sauce, reheat the pan over medium heat. Add a squeeze of olive oil and the finely diced shallots. Saute with a pinch of salt for 2 minutes until softened.11. Add the garlic and thyme and cook for another minute until fragrant. 12. Turn off the burner, add the brandy or cognac, and flambe to burn off the alcohol by carefully igniting the alcohol with a grill lighter or long match. Once the flames subside, turn the heat back on high and reduce the liquid by half. 13. Stir in the mustard, beef stock, and heavy cream. Reduce over medium heat, whisking occasionally, until the sauce coats the back of a spoon.14. Reduce heat to low, then whisk in the butter and additional black pepper. Taste and adjust with salt as needed.Plate the rested steaks and generously top with the peppery mustard cream sauce. Serve alongside garlicky buttered asparagus.*Roasted Garlic Asparagus*1. While the steaks are resting, prepare the asparagus. Place them on a quarter sheet pan, drizzle with oil, and season with salt and pepper. Roll to coat evenly.2. Broil in the oven under high heat for 3-4 minutes, rotating pan halfway through.3. Melt butter in a pan over low heat, add garlic, and cook until fragrant but not browned.4. Drizzle the garlic butter over the asparagus, add a splash of lemon juice, and toss to combineCHAPTERS: 0:00 Prepping and coating the steaks4:32 Cooking the steaks5:04 The 12” stainless pan I’m using6:07 Seering the steaks7:57 Making the pan sauce10:48 Quick garlic roasted asparagus#steakaupoivre #peppersteak #frenchsteak
THE EASIEST Chocolate Desserts (3 Ways) Brian Lagerstrom 2024-05-23 | These 3 chocolate dessert recipes aren't just delicious. They're fool proof and super beginner friendly. Use code LAGERSTROM at my link wildgrain.com/LAGERSTROM for $30 off your first Wildgrain box + FREE croissants in every box. 🔪MY GEAR:CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 KITCHEN AID MIXER: amzn.to/3IGRS3s7OZ GLASS CONTAINERS: amzn.to/4bPxnOw9" ROUND SPRING FORM PAN: amzn.to/3ytTrj7STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases**Thanks to whiskeyandsoba.com for the photos! FLOURLESS CHOCOLATE CAKE230g (16T/2 sticks) butter330g (11.5oz) 70% dark chocolate6 Large eggs185g (1c) Granulated sugar10g (2 1/3t) Vanilla extract4g Salt (3/4t)10g (3 3/4t) Corn starch 4-5g (1T) Instant coffee or 1 nespresso pod60g (1/4c) Buttermilk (or sour cream + milk)Cocoa powder for dusting1. Preheat oven to 275°F (135°C). Prepare a 9” springform pan with parchment paper & liberal pan spray.2. Melt butter & chocolate in non-stick pan over low, stirring occasionally. Allow to cool slightly.3. Crack 6 eggs into a bowl and separate egg yolks from whites. Place yolks in one bowl and whites in another.4. Using a metal whisk, whip the egg whites to soft peaks, about 8-10 min by hand or using a mixer. 5. In the yolk bowl, whisk in sugar, vanilla, salt, cornstarch, instant coffee, and buttermilk until combined.6. Mix melted but cooled chocolate into the yolk mixture until combined. 7. Gently fold the whipped egg whites into the chocolate mixture using a spatula, ensuring not to deflate the whites.8. Pour the batter into the prepared pan and tap slightly to level. Place on a sheet tray to catch any leaks.9. Bake in the preheated oven for 60-75 minutes, or until set in the middle.10. Allow to cool in the pan for at least 1 hour before removing the springform collar.11. Dust the top of the cake with cocoa powder using a fine mesh strainer before serving.TRIPLE CHOCOLATE BROWNIE COOKIES (Chocolate Crinkle Cookies)150g (5.5oz) 70% dark chocolate430g (2c) Brown sugar 150g (10 ½T) Butter, softened 4 Large eggs300g (2 1/2c) AP flour 6g (1 1/4t) Salt 10g (2t) Baking powder 50g (1/2c) Cocoa powder 150g (5.5oz/2/3c) Mini dark chocolate chips Granulated sugar and powdered sugar for coating1. Melt dark chocolate in a non-stick pan over low heat, stirring occasionally. Set aside to cool. 2. Cream together brown sugar & butter using a stand mixer with a paddle attachment on high speed for 4-5 minutes.3. Gradually add eggs one at a time, mixing until each is incorporated.4. Whisk together flour, salt, baking powder, & cocoa powder in separate bowl.5. With the mixer on low, slowly add the dry ingredients to the wet, mixing just until combined.6. Stir in melted chocolate and mini chocolate chips until evenly distributed.7. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours.8. Before shaping cookies, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.9. Form the dough into balls (about 3T / 75g each), roll in granulated sugar, then powdered sugar.10. Place on the prepared baking sheet and bake for 20 minutes.11. Let cool on the baking sheet for 30-45 minutes before serving.NO-COOK CHOCOLATE MOUSSE6 Egg yolks20g (1 1/2T) Unsalted butter 260g (9oz) 60% cacao chocolate6 Egg whites70g (1/3c) Granulated sugar 290g (1 1/4c) Heavy whipping cream Shaved dark chocolate and whipped sour cream (recipe below) for garnish1. Crack 6 eggs and separate whites from yolks2. Melt butter & chocolate in non-stick pan over low heat. Temp should be 100-110F/40C. Set aside to cool.3. In a stand mixer, whip the egg whites to soft peaks (or whisk by hand), then add sugar, whipping on high (about 3 min) to stiff peaks.4. In clean mixer bowl, whip heavy cream to just before stiff peaks, careful not to over-whip. This should take about 90 sec5. Gently fold whipped cream into the egg yolks, then gently fold in the melted chocolate until combined.6. Fold in the egg white meringue gently to keep the mixture light and fluffy.7. Transfer mousse into a freezer bag or piping bag and pipe into container of choice. I’m using 9 7oz containers. Tap gently to settle. Cover with plastic wrap & refrigerate for at least 2 hours to set.8. Garnish with shaved dark chocolate & a dollop of whipped sour cream WHIPPED SOUR CREAM200g or 3/4c Heavy Cream10g or 1 1/4T Powdered Sugar 50g or 1/4c sour creamWhisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporateCHAPTERS0:00 Mixing the flourless chocolate cake3:03 Baking the flourless chocolate cake4:35 Zero effort artisanal bread and pastry at home 5:37 Mixing triple chocolate cookies 7:28 Shaping and baking the triple chocolate cookies 8:47 No cook chocolate mousse
I Built My Dream Kitchen For Only $300! Brian Lagerstrom 2024-05-16 | Go to mudwtr.com/BRIANLAGERSTROM to try your new morning ritual. Get a free frother and $20 off your order with my link.Sign up for emails to find out more about my new knife launch: http://www.brianlagerstrom.com/subscribe☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪*FEATURED GEAR:*WINCO 12” NONSTICK: amzn.to/44HAOEz *UPGRADE* MADE IN 12’ NONSTICK: amzn.to/3ynqxkMDEXTER 8” CHEF’S KNIFE: amzn.to/3UBAXVmPLASTIC CUTTING BOARD: restaurantware.com/products/sure-grip-white-plastic-cutting-board-non-slip-measurement-markers-carrying-handle-12-x-18-1-count-box?category_name=Cutting%20Boards%20&%20Racks *UPGRADE* BOOS BLOCK: amzn.to/4bpXyvd DIGITAL SCALE: amzn.to/3yjcI6R HALF SHEET PAN: amzn.to/3yknCcH PEELER: amzn.to/3QN1r524QT WINWARE SAUCEPAN: amzn.to/3WP6JRD *UPGRADE* 4QT MADE IN SAUCEPAN: amzn.to/3wNAQxX SILICON UTENSIL SET: amzn.to/3WQwNLQ WINCO THERMOMETER: amzn.to/3wL61Kf *UPGRADE* THERMO POP THERMOMETER: alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo LODGE DUTCH OVEN: amzn.to/3V3Pjzp *UPGRADE* LE CREUSET 6.75QT DUTCH OVEN: amzn.to/44OdepM (On sale as of post date)Check out my Amazon storefront for more recommended Kitchen appliances and gear: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**CHAPTERS: 0:00 Saute Pan3:23 Chef’s Knife5:43 Cutting Board7:25 Low caf beverage8:45 Peeler9:31 Sheet pan10:24 Sauce pan12:04 Bowl13:12 Utensil set15:33 Scale 16:59 Thermometer21:10 Dutch oven🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#kitchengear #kitchentools #budgetkitchen
Very Good Japanese Fried Chicken Recipe Brian Lagerstrom 2024-05-09 | Japanese Fried Chicken aka Karaage just makes sense. It's more bit size and it's SUPER crispy and stays that way. Let's recreate the experience at home. Use my link https://DrinkLMNT.com/BrianLagerstrom to get a FREE LMNT sample pack with any purchase (works for new or returning customers!) ▶️WATCH NEXT: Japanese Tonkatsu: youtu.be/zV5vqtV94w8?si=h2OOjqlTge2F2UguTakoyaki: youtu.be/1i9pKIAGxD8?si=xYpS_-Ar7MVSE7_2Korean Fried Chicken: youtu.be/_wQ9cTUbH7U?si=7rVW2WuD48_uXsSc☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:SPIDER STRAINER: amzn.to/3FYqcoc PLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTDUTCH OVEN: amzn.to/3SB4DAVINSTANT READ THERMOMETER: alnk.to/h6DEEJAFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo KEWPIE: amzn.to/3UUxlziTOGARASHI: amzn.to/3UQkHRxCHILI OIL: amzn.to/3Wzb0Z8SHOP MY AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***Ingredients:*▪2lb boneless, skinless chicken thighs▪10g (about 1T) fresh ginger, grated▪10g (3 cloves) garlic, grated▪20g (1.5T) soy sauce▪5g (1t) sesame oil▪20g (1.5T) mirin▪20g (1.5T) sake or white wine▪8g (1.5t) salt▪30g (4T) cornstarch▪3g (3/4t) MSG ▪200g (3/4c + 2T) Kewpie mayonnaise▪10g (2t) seasoned rice vinegar▪5g (2.5t) togarashi (Japanese chili powder) sub with paprika▪10g (2t) chili oil▪500g (2.5c) potato starch▪High smokepoint oil for frying (canola, avocado, light olive)▪Shredded cabbage, for serving▪Lemon wedges, for serving*Instructions:*1. Prep the Chicken by cutting thighs into 4 equal pieces each, about 1.5” (3-4cm) across. Place in a bowl. 2. Marinate: Grate the ginger and garlic directly into the bowl with the chicken. Add soy sauce, sesame oil, mirin, sake or white wine, salt, cornstarch, and MSG if using. Mix until well combined and the chicken is evenly coated. The mixture should look slightly pasty. Refrigerate to marinate for at least 30 minutes, but not more than 24 hours.3. Prepare Spicy Mayo: In another bowl, combine Kewpie mayonnaise, seasoned rice vinegar, togarashi, and chili oil. Stir until smooth. Set aside.4. Prepare the Cabbage: Finely shred enough cabbage for serving and set aside.5. Fill a heavy-bottomed pot halfway with canola oil and heat to 325°F (160°C).6. To dredge the Chicken, place the potato starch in a bowl. Spritz with 20-30 sprays of water to moisten and mix to incorporate. Add half of the marinated chicken pieces and toss to coat thoroughly, pressing additional starch into each piece to ensure the starch forms craggy bits on the chicken. Gently shake off excessive starch. 7. To fry, use a spider or slotted spoon, carefully lower the coated chicken into the hot oil. Fry in batches, without crowding the pot, for about 2.5 minutes until lightly golden. Remove and let drain on a wire rack.8. Return the chicken to the oil for a second fry, this time for 60-90 seconds until medium brown. Drain and rest for 1 minute, then fry for a final 60-90 seconds until very crispy and darker golden brown.9. Arrange the fried chicken on a platter with finely shredded cabbage, spicy mayonnaise, and a lemon wedge. Serve with cold beverages for a complete party experience.CHAPTERS: 0:00 Prepping and marinating chicken2:03 japanese mayo dipping sauce3:01 Staying hydrated3:56 Dredging the chicken6:03 Frying the chicken7:47 Plate up🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#karaage #friedchicken #japanesefriedchicken
EPIC Taco Night That’s 100x Better than Taco Bell! Brian Lagerstrom 2024-05-02 | Make these insanely crunchy and delicious ground beef tacos next time you want to blow someone's mind. Use my link to get a lifetime Rosetta Stone subscription for $149 partners.rosettastone.com/brian-lagerstrom ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:TACO TONGS: amzn.to/4aWOOg1MEAT CHOPPER: amzn.to/3y1angO 10” SAUTE PAN: amzn.to/3UmmIDM8qt STOCK POT: amzn.to/449W0CuBLENDER: amzn.to/3R8hFTOCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTINSTANT READ THERMOMETER: alnk.to/h6DEEJA**As an Amazon Associate I earn from qualifying purchases***BEEF*▪3T (45ml) olive oil▪2lb (1kg) 90/10 ground beef▪Salt▪2 small white onions, small diced▪25g (5 cloves) minced garlic ▪40g (1/3c) chili powder▪10g (3 1/2t) paprika▪10g (5t) ground cumin▪2g (1 1/4t) Chile flakes▪2g (1t) dried oregano▪500g (2c) chicken stock▪200g (3/4c) tomato sauce▪20g (5t) brown sugar▪30g (2T) apple cider vinegar*BRITEGA TACO SAUCE*▪400g (1 1/2c) tomato sauce▪25g (4) dried guajillo chiles▪300g (1 1/4c) water▪20g (5t) sugar▪10g (3 1/2t) paprika▪10g (2t) garlic powder▪3g (1t) cumin▪2g (1t) oregano▪10g (2 3/4t) onion powder▪10g (2t) salt▪100g (1/3c) apple cider vinegar*ASSEMBLY*▪2 heads romaine lettuce▪8oz (225g) pepper jack cheese▪8ox (225g) sharp cheddar cheese▪12-16 corn tortillas▪Neutral oil, for frying▪Fresh tomatoes, for garnish▪Sour cream*Instructions:*1. In a heavy-bottomed pot, heat olive oil over medium heat. Add ground beef and a pinch of salt. Thoroughly crumble the beef as it browns.2. Once the beef is browned and crumbled, add onions, garlic, and a pinch of salt. Cook until the onions become translucent. 3. Stir in chili powder, paprika, ground cumin, chili flakes, and dried oregano. Cook for 20-30 seconds until fragrant.4. Add chicken stock, tomato sauce, brown sugar, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook for 15 minutes until thickened. Taste and adjust salt if necessary. 5. Meanwhile, prepare the taco sauce (BRI-TEGA): soften dried guajillo chiles removing stems and seeds, boil water, turn off heat, and place chilis in the water to soften for about 15 min 6. In a blender, combine tomato sauce, softened guajillo chiles, water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and apple cider vinegar. Blend until very smooth.7. Preheat the oven to 185°F (85°C). Keep a sheet tray inside to keep taco shells warm.8. Shred the romaine lettuce finely and grate the pepper jack and sharp cheddar cheese.9. To fry the taco shells, fill a 4-quart saucepan about ⅔-¾ full with neutral oil and heat to 325°F (163°C). Use taco frying tongs to fry each corn tortilla for about 90 seconds until lightly golden brown. Transfer to the oven to keep warm.9a. Alternatively, in a 10” saute pan, pour enough oil to reach about 1 inch depth and preheat to 325°F (163°C). Fry one half of the corn tortilla for about 25-30 seconds until starting to firm up. Then flip and submerge the other half, holding one side at an angle with tongs, and pressing the submerged side into the oil until golden brown. Flip and refry the first side for an additional 30-60 seconds until crispy. 10. Once the taco shells are ready, assemble the tacos by filling each shell with a quarter cup of the taco meat mixture, a pinch of the cheese blend, a generous drizzle of BRI-TEGA sauce, shredded lettuce, and diced fresh tomatoes. Add sour cream and raw onions if you’d like. CHAPTERS: 0:00 making the BEEF2:06 making the taco sauce4:12 staying up on my spanish 5:19 frying taco shells (2 methods) 7:46 building the perfect crunchy taco#groundbeeftacos #crunchytacos #tacos #rosettastone #rosettastonepartner
Tavern Style Chicago Thin Crust Pizza Brian Lagerstrom 2024-04-25 | Locals know that the REAL Chicago pizza is the tavern style thin crust. I'm revisiting the pizza I grew up eating by taking a trip to Vito and Nick's to recreate this iconic thin and crispy pizza. Visit http://drinktrade.com/brian to sign up and save $15 on select plans -- and get your first bag of coffee free.☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PIZZA DOUGH DOCKER: amzn.to/3JymnJ5PIZZA STEEL: amzn.to/3elVdF9 CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 IMMERSION BLENDER: amzn.to/36ycPf2FOOD PROCESSOR: amzn.to/3jF5LT2FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo BOWL "LID": amzn.to/3xOMA3rSHOP MY AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***Pizza Dough Ingredients*▪360g (3c) bread flour▪40g (3T) cold butter▪180g (3/4c) ice cold water, divided▪5g (1 1/2t) yeast▪7g (1 1/2t) saltPizza Dough Instructions:1. In a food processor, combine the bread flour and cold butter. Pulse until the butter is broken down into small, gravel-like bits.2. Dissolve the yeast in 90g (1/4c + 2T) of ice cold water and the salt in another 90g (1/4c + 2T) of ice cold water.3. Add the yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20-30 seconds until the dough is evenly hydrated. Be careful not to overmix.4. Transfer the dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.5. Round the dough into a ball, place it in a bowl, cover, and ferment for 2 hours.6. After 2 hours, divide the dough into two equal pieces. Perform a preshape by folding in the sides and rounding off the dough into a ball. Cover the dough balls and let them rest for 20 minutes to relax the gluten.7. Press the dough ball flat with a pizza pan or large pot then roll out each dough ball into a 12” (30cm) round8. Use a pizza docking tool or a fork to pierce the dough to prevent large bubbles from forming during baking.9. Spray 2 pieces of parchment paper with olive oil pan spray and a generous amount of fine grind cornmeal and place rolled out pizza doughs on top. 10. Place both doughs stacked on a sheet tray and refrigerate, uncovered, for 4-24 hours to cold ferment and develop a skin for a crispier crust. Preferably 24 hours.--*Pizza Sauce Ingredients*▪1 28oz/800g can crushed tomatoes▪100g (1/3 cup) tomato paste▪12g (2 1/2 tsp) salt▪20g (5 tsp) granulated sugar▪1g (1/2 tsp) chili flakes▪2g (2 tsp) dried basil▪2g (1 tsp) dried oregano▪2g (1/2 tsp) onion powder▪2g (1/2 tsp) garlic powderPizza Sauce Instructions:1. Scoop out half a cup of crushed tomatoes from the can.2. Add the tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the remaining crushed tomatoes.3. Blend the sauce with immersion blender until the dried herbs are broken down and everything is well combined.--*Italian Sausage Ingredients*▪450g (1 lb) 80/20 ground pork▪7g (1 1/2 tsp) salt▪2g (3/4 tsp) black pepper▪2g (1 tsp) chili flakes▪5g (1 tsp) red wine vinegar▪2g (1 tsp) ground fennel seed▪5g (1 clove) fresh garlic, mincedMix together all ingredients until well combined.--*Assembling and Baking the Pizza*▪450g (16 oz) full-fat aged mozzarella cheese, shredded▪1lb (1/2kg) italian sausage (preferably homemade, recipe above) ▪Pizza sauce (recipe above)▪Dreid oregano▪Dried basil ▪Salt 1. Preheat the oven to 550°F (285°C) with a pizza steel or an upside-down sheet tray.2. Spread prepared pizza sauce evenly over the rolled dough.3. Distribute half of the Italian sausage in rough balls evenly on top of each pizza (1/2lb per pizza)4. Sprinkle half the shredded mozzarella cheese generously over the sausage of each pizza, spreading edge to edge (½ lb per pizza).5. Sprinkle each pizza with a pinch of dried oregano, dried basil, and a pinch of salt.6. Slide assembled pizza onto the preheated pizza steel or sheet tray in the oven.7. Bake for about 10 minutes until the crust is deeply baked and the cheese is bubbly and golden brown.CHAPTERS: 0:00: Intro and preparing the pizza dough 5:27 step 1 in my morning routine6:22 Making the pizza sauce7:06 Making the italian sausage7:50 Assembling and baking the pizzas🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#chicagopizza #thincrustpizza #tavernpizza
3 Ways to Make the Best Egg Salad of Your Life Brian Lagerstrom 2024-04-18 | Homemade egg salad has the potential to be SO GOOD. Here are three of the best versions to make next time you have a craving. Head to jawscleans.com and use code Brian at checkout for 25% off your order plus free shipping on orders over $35. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:WIRE RACK (for "dicing" eggs): amzn.to/49XClYdFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo FOOD PROCESSOR: amzn.to/3jF5LT2CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 INSTANT READ THERMOMETER: alnk.to/h6DEEJA8qt STOCK POT: amzn.to/449W0CuSPIDER STRAINER: amzn.to/3FYqcoc DURKEE'S SAUCE: amzn.to/4dgkezBAMAZON STORE FRONT: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**All recipes make 8 portions*Classic American Deli Style Egg Salad* ▪24 large eggs ▪6-7 quarts (5-6L) water▪Ice▪Warm water▪Paper towels▪250g (1c) mayonnaise▪45g (3T) Dijon mustard▪15g (4T/1 Clam shell) minced chives▪15g (3T) chopped dill▪25g (5t) white distilled vinegar▪15g (4t) sugar▪10g (2t) salt▪5g (2t) black pepper▪5g (2t) paprika▪15-20g (2 stalks) finely chopped celery▪Nice sourdough bread▪Durkees famous sauce▪Green leaf lettuceInstructions:1 Fill a very large pot with 6-7 quarts of water and bring it to a boil.2 Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.3 Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).4 After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.5 Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot6 Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.7 Set aside 8 of the eggs. Reserving their yolks for later. 8 Press the remaining 16 eggs through a wire rack to “dice” them evenly.9 In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.10 Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.11 Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.12 Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.13 To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread.Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.*Avocado Green Goddess Egg Salad* (makes 2x what you’ll need for the eggs salad):▪450g (2c) mayo▪60g (4c) spinach▪15g (¾-1c) fresh dill▪5g (1/2c) fresh tarragon▪50g (2c) fresh parsley▪3 cloves of garlic▪12g (2 1/2t) salt (for dressing)▪20g (1T) honey▪24 eggs▪2 avocados (look for aovs that are mostly ripe, but not super soft)▪8g (1 2/3t) salt (for egg salad)▪Juice of 1 lemon▪15-20g (4T/1 clam shell) chives▪Olive oil▪Fresh croissants▪Arugula (dressed with olive oil and a squeeze of lemon juice)Instructions: 1 Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.2 Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad. 3 Press eggs through a wire rack to “dice” 4 Finely mince chives and add to egg bowl5 Medium dice the flesh from two avocados (about 300g) and add to egg bowl. 6 To that, add 8g salt, juice from 1 lemon, and gently fold to combine. 7 Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula --*Japanese Tamago Egg Salad*:▪24 hard-boiled eggs▪225g (1c) Kewpie mayo▪15g (3t) salt▪25g (2T) sugar▪50g (1/4c) rice vinegar▪15g (1 tsp) dashi powder▪Shokupan (Japanese milk bread), sub thick sliced white bread1 Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later. 2 Stir dashi into rice vinegar and add into food processor. Spin until creamy. 3 Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine. 4 Add to thick sliced shokupan bread or thick cut white breadDIY KEWPIE: ▪1 egg▪75g or 1/3c rice vinegar▪5g or 1.5tsp salt▪5g or 1 1/4tsp granulated sugar▪1-2g or 1/2tsp msg ▪325g or 1 1/2c neutral oil (canola etc) CHAPTERS: 0:00 Classic American Deli Style egg salad4:50 Cleaning up my kitchen 5:46 Green goddess egg salad8:03 Japanese Tamago style egg salad#eggsaladrecipe #eggsalad #eggsaladsandwich
4 Simple Italian Dishes Anyone Can Master Brian Lagerstrom 2024-04-11 | At its core, cooking isn't complicated. It's about well designed process and awareness of what ingredients can do. That's especially true for these simple, 6-Ingredient Italian recipes. Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-brian🔪MY GEAR:HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDT12" NONSTICK: amzn.to/3TAPCj7IMMERSION BLENDER: amzn.to/36ycPf2MEAT CHOPPER: amzn.to/4cNfscyFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Cheesy Baked Polenta with Rustic Tomato Sauce*300g (2c) polenta1200g (4 1/4c) chicken stock7g (1 1/2t) salt115g (1 stick) butter100g (3/4c) grated Parmesan, plus extra for toppingOlive oil40g (10-12 cloves) sliced garlic1 (28 ounce) can whole peeled tomatoes, pureed1 (28 ounce) can whole peeled tomatoes, medium dicedSalt10g (2 1/2t) sugar1. In a high-sided non-stick saucepan, toast polenta over high for 3-4 mins, stirring frequently until it smells like popcorn.2. Whisk in stock & salt (7g) to the toasted polenta, bring to a simmer and cook for 10-15 minutes until tender.3. Stir in the butter until melted, then add parmesan,, stirring until fully incorporated.4. Preheat the oven to 400°F (200°C). Transfer the cheesy polenta into a buttered baking dish, top with additional grated Parmesan cheese, and bake for 25 minutes.5. While that cooks, prepare the tomato sauce. In a saucepan, heat about 1/4c olive oil over medium heat and add sliced garlic. Cook for 2 minutes until fragrant and slightly softened.6. Add pureed and diced tomatoes from the cans. Bring to a simmer and reduce for 20 minutes.7. Season the sauce with a pinch salt and sugar.8. Once the polenta is baked, let it set for 20 minutes before serving. Cut into squares and top with the prepared tomato sauce.9. Garnish with additional parmesan, and a drizzle of olive oil *Linguine and Clams* 300g/10.5oz linguineOlive oil30g (6-8 cloves) sliced garlic2g (1t) chili flakes300g (1 1/4c) dry white wine2 (185g) cans cooked clamsFresh parsley, chopped115g (1 stick) butterSalt1. Cook linguine in a pot of well salted boiling water until al dente, about 7-8 minutes. Reserve some pasta water and drain the linguine.2.In a large non-stick pan, heat olive oil and sauté sliced garlic over medium heat for 2 minutes until softened. Add chili flakes and fry for another minute.3. Add wine, simmer until reduced by half.4. Strain the clam juice from the cans of cooked clams (2 cans, 185g each) into the pan (reserve clam meat for later). Simmer for 2 minutes to reduce liquid by half. 5. Add the cooked linguine to the pan along with reserved clams, chopped parsley, and butter. Toss well to coat the pasta in the sauce.6. Serve and top with additional parsley and a drizzle of olive oil.*Braised Chicken Cacciatore*4-6 skin-on, bone-in chicken thighsSalt and pepperOlive oil250g (2sm) onion, sliced300g (1 orange & 1 red), orange and red bell peppers, sliced40g (10-12 cloves) sliced garlic3g (1t) chili flakes125g (2c) Castelvetrano olives, halved 1 (28 ounce) can whole peeled tomatoes, pureed1. Season chicken thighs with salt and pepper. 2. In a large, deep skillet with lid, heat a few Tbsp olive oil over med high, sear chicken thighs skin-side down for 5 mins until browned. Remove from pan, set aside.3. In the same skillet, add olive oil then sliced onion, peppers , garlic, & chili flakes. saute 5-8 min over medium heat until softened and beginning to take on color.4. Add halved Castelvetrano olives and pureed whole peeled tomatoes to the skillet. Stir and bring to a simmer.5. When simmering, return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and braise in a preheated 325°F (165°C) oven for 45 minutes.6. Serve chicken over stewed peppers, onions, and olives.*Italian Sausage and Rapini Pasta*150g (about ½ a large bunch) chopped rapini225g (2 2/3c) orecchiette pastaOlive oil225g (1/2lb) Italian sausageSalt and pepper115g (1 stick) butter40g (1/3c) grated Parmesan cheeseRed chili flakes1. Chop rapini into 1” pieces, then blanch in well salted boiling water for 30 seconds. Scoop into paper towel lined bowl and set aside.2. Cook orecchiette pasta according to package instructions. Drain, reserving some pasta water.3. In a large non-stick pan over medium-high, heat olive oil and cook Italian sausage until browned and crumbled.4. Add blanched rapini back into the pan and sauté for a minute.5. Pour in about a cup of pasta water and add drained, cooked orecchiette to the pan. Stir in butter and toss until melted and emulsified.6. Off the heat, add grated Parm, toss to combine.CHAPTERS: 0:00 Cheesy baked polenta with rustic tomato sauce3:25 Linguine and clams6:46 Chicken cacciatore8:49 Italian sausage and rapini pasta
The Easiest Italian Beef Sandwich Ever Brian Lagerstrom 2024-04-04 | Making Italian Beef the "right" way involves a lot of process and special gear. So for those of us who don't own meat slicers & want an easier option I have you covered with this easier, better way to make Chicago Italian Beef. Use my link to get a lifetime Rosetta Stone subscription for $149 partners.rosettastone.com/brianlagerstrom☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PIZZA STEEL: amzn.to/3elVdF9 CUTTING BOARD: amzn.to/341OgnDHALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTKITCHEN AID MIXER: amzn.to/3IGRS3sINSTANT POT: amzn.to/3IklqS2FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo SHOP MY AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**Italian Beef Sandwich RecipeItalian Beef:▪4 lbs (2kg) beef chuck▪Kosher salt▪Olive oil▪1 32oz box (900g) beef stock▪10g onion powder▪10g garlic powder▪5g dried oregano▪5g dried basil▪3g chili flakes▪5g coriander▪5g paprika▪50g Worcestershire sauce▪25g tomato paste▪50g beef bouillon (I use Better Than Bouillon)For Giardiniera:▪150g (¼ head) cauliflower florets▪150g (4 stalks) celery, diced▪150g (2 medium) carrots, diced▪150g (1 whole) green bell pepper, diced▪150g (1 small) white onion, diced▪75g (4-5) serrano chilies, thinly sliced▪5-6 cloves garlic, pressed▪600g white distilled vinegar▪400g water▪30g salt▪300g canola oil▪200g olive oilFor Italian Rolls:▪225g warm water▪9g instant yeast▪20g olive oil▪15g sugar▪350g bread flour▪9g saltITALIAN BEEF:1. Cut beef chuck into 5-6 large chunks, about 2-3 inches across.2. Season beef generously with kosher salt (approximately 2-3 tbsp or 30g) and let it sit for 15 minutes.3. Heat olive oil in a large non-stick pan over medium-high heat.Sear the beef chunks for 5-10 minutes until browned on two sides.4. Add beef to a slow cooker5. Deglaze the pan with a splash of water or stock, then pour it over the beef in the slow cooker.6. Add stock, onion powder, garlic powder, oregano, basil, chili flakes, coriander, paprika, worcestershire, tomato paste, and beef bouillon to the slow cooker. Stir to combine. Slow cook on low for 8-10 hours or until tender.7. Remove the beef from the slow cooker and shred it into smaller pieces, but not fully shredded.8. Heat olive oil in a pan over medium-high heat and refry the shredded beef for 4-5 minutes until it’s a littlel crispy around the edges9. Add 2-3 cups of beef jus to the pan and reduce by half.10. To assemble the sandwiches, slightly crisp up the Italian rolls in the oven for 5 minutes.11. Layer giardiniera, shredded refried Italian beef, and concentrated jus on the rolls.12. Wrap the sandwiches tightly with parchment paper.GIARDINIERA1. Break down cauliflower into small florets and small dice celery, carrots, bell pepper, onion. Thinly slice chiles and press/mince garlic. Combine in a bowl.2. In a pot, bring vinegar, water, and salt to a boil. Add in the vegetables, remove from heat, cover, and let them cool in the brine. Once cool, marinate for at least 8 hours in the refrigerator.3. The next day, drain the pickling liquid and top the vegetables with canola oil and olive oil.ITALIAN HOAGIE ROLLS: 1. Preheat the oven to 375°F (190°C).2. Combine Ingredients in a stand mixer bowl fitted with a dough hook.3. Mix on medium speed for 3 minutes or until dough is well combined and clearing the bowl, then increase to high speed and mix for 4 more minutes until the dough is fully developed and you can tug on it without it ripping.4. Transfer dough to a bowl and round it into a ball. Cover and ferment at room temperature for 90 minutes. It should have doubled in size.5. Divide the dough into two pieces, shape them into balls, cover, and let them rest for 15 minutes.6. Shape each piece of dough into a 12-inch tube (see video @7:00) and place them onto the back of a sheet tray lined with parchment paper7. Cover and proof for 60 minutes. They should double in size8. Spray the rolls with water, score them tip to tip with a razor blade or serrated knife, and bake for 30 minutes until golden brown.CHAPTERS: 0:00 Cooking the beef2:54 Making the giardiniera 4:28 Mixing the italian hoagie roll5:11 Trying to speak Italian6:21 Shaping and baking the bread8:30 Finishing the beef#rosettastone#rosettastonepartner
Very Good Carrot Cake Recipe Brian Lagerstrom 2024-03-28 | Carrot cake can be JUST as good as chocolate cake. My version blends smooth, perfectly spiced cake with tangy cream cheese frosting and gives any chocolate cake a run for its money. Bake it with me. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill Amazon Storefront Link: amazon.com/shop/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:9" SPRINGFORM PANS: amzn.to/3vtHvg7CUTTING BOARD: amzn.to/341OgnDFOOD PROCESSOR: amzn.to/3jF5LT2CAKE TURNTABLE: amzn.to/49d4LwIFROSTING SPATULA: amzn.to/43D8TovHALF SHEET PAN: amzn.to/41SQxy1 KITCHEN AID MIXER: amzn.to/3IGRS3sCAKE TESTER: amzn.to/4acfn0gBOX GRATER: amzn.to/49cCHJZFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo LONG SLICER KNIFE: amzn.to/3TwX3b7**As an Amazon Associate I earn from qualifying purchases***CARROT CAKE INGREDIENTS*675g (1 1/2lb) carrots550g (4 1/2c) all purpose flour20g (4 t) baking powder10g (2 t) baking soda20g (4t) salt8g (2 1/2t) cinnamon3g (1t) ground ginger3g (1t) ground nutmeg400g (2c) white sugar300g (1 1/3c) brown sugar350g (1 2/3c) vegetable or olive oil20g (4 1/2t) vanilla extract8 lrg eggs250g (1c) unsweetened applesauce*CREAM CHEESE FROSTING*675g (3 8oz blocks) cream cheese, room temp2 sticks (226g) unsalted butter, room temp10g (2 1/2 t) vanilla extract7g (1 1/4 t) salt50g (1/4 c) sour cream375g (3c) powdered sugar25g (3 T) cornstarch8oz toasted chopped pecans*INSTRUCTIONS* 1. Preheat the oven to 350°F (175°C).2. Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further.3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside.4. In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined.5. Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain.6. Mix in shredded carrots until evenly distributed in the batter, scraping down sides once.7. Divide batter evenly between two 9" springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray8. Bake in preheated oven, 60-70 min or until a cake tester comes out clean.9. Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 min - 2 hours to firm. 10. While the cakes cool, prepare frosting. In a mixing bowl, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy.11. Add powdered sugar & cornstarch, mixing for about a minute smooth and lump-free. 12. Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes.12. Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides. 13. Freeze for 15-20 more minutes to firm14. Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top. 15. Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.16. After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage.17. Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake.*SHEET CAKE VERSION:*360g (3c) flour13g (2 1/2t) baking powder7g (1 1/2t) baking soda13g (1T) salt5g (1 1/2t) cinnamon2g (3/4t) nutmeg2g (3/4t) ground ginger5 large eggs220g (1c) veg oil170g (2/3c) unsweetened applesauce260g (1 1/3c) sugar200g (3/4c) brown sugar13g (2 1/2t) vanilla440g (1 lb) Grated, finely chopped carrotsSHEET CAKE FROSTING340g (12oz) cream cheese120g (8 ½ T) unsalted butter30g (2 T) sour cream4g (1 t) vanilla190g (1 1/2c) powdered sugar4g (3/4t) saltFollow mixing instructions above. Pour batter into a greased 9x13" cake pan & bake for 35-40 minutes. Cool, then frost.CHAPTERS0:00: Prep, mixing, baking 3:35 Flour of choice 4:54 Making cream cheese frosting6:10 Frosting the cakes#carrotcake
How I Cook 20 CRAVEABLE Meals in 1 HOUR Brian Lagerstrom 2024-03-21 | This 1 hour meal prep makes deciding what to make for dinner easy. Each dish is craveable and can be assembled in about 5 minutes. Get my favorite cookware from Made In with a 10% discount on your first order over $100 using my link madein.cc/0324-brianWATCH NEXT: 20 meals for $30: youtu.be/-4PZHHCUJZc?si=wARAYExGHeP60kKD20 Healthy meals in 1 hour: youtu.be/-4PZHHCUJZc?si=wARAYExGHeP60kKDMY GEAR:RICE COOKER: amzn.to/43XpOko8qt STOCK POT: amzn.to/3TKn0oV12" NONSTICK: amzn.to/4979X58CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 SPIDER STRAINER: amzn.to/3FYqcoc JULIENNE PEELER: amzn.to/4a4QNOWDUTCH OVEN: amzn.to/3SB4DAVRICE COOKER amzn.to/3LAE4JyMEAT CHOPPER: amzn.to/49ZHPlL**As an Amazon Associate I earn from qualifying purchases**Shopping List: CHICKEN4-5 pounds boneless, skinless chicken thighs900 grams (3-4c) chicken stockSaltpepper GROUND BEEF2lb/1kg 85/15 ground beef 2 white onions, diced4-5 garlic cloves, mincedSaltPepperRICE600 grams (3 cups) medium grain calrose rice800 grams (3-4 cups) waterOlive oilSaltSPAGHETTI2lb/1kg spaghettiSaltOlive oilVEGGIES2 bunches broccoli raab4 large red bell peppers2 white onions1 red onion4-5 garlic clovesPICKLED RED ONIONS200g (1c) water200g (1c) white distilled vinegar40g (1/4c) sugar4g (1t) saltRed onions, slicedPANTRY:Flour tortillasRanchero sauce (mayo & salsa)Romaine lettuceCarrotsCucumbersPickled gingerSeaweed/noriSpicy mayo (sriracha & mayonnaise)Feta cheeseCherry tomatoesPepperoncinisGreek Viniagrette: 50g (3T) white balsamic or champ vin125g (1/2c) olive oil25g (5T) grainy mustardsaltpepper dried oreganoGarlic Marinated artichokesBlack beansShredded mexican cheese Korean BBQ sauce KimchiBibimbap sauce EggsChili crispPeanut butter Soy sauceCalabrian chilies Tomato pasteButterParmesan *Instructions*Bring lrg pot of water to boilChicken & Rice:Place chicken in pot, cover with chicken stock. Season w salt & black pepper. Bring to boil, reduce heat to med-low, cover, cook 45-55 minTransfer cooked chicken & 1/2c of the broth into container. Shred & store in fridge until ready to use.Cook rice, water, & a large pinch salt in rice cooker.Veggies: Chop broccoli raab into 1inch pieces. Slice peppers & 1 white onion. Slice red onion & keep separate. Med dice 1 white onion, mince garlic.Pasta:Boil spaghetti in salty water until just past al dente. Drain, toss with olive oil, store in fridge.Broccoli rabe: Cook 60 seconds in the same boiling water you cooked spaghetti in. Drain. Store in fridge in paper towel lined container. Pickled Red Onions:Combine water, vinegar, sugar, & salt in pot, bring to boil. Add sliced red onions, remove from heat, & cool in the liquid. Refrigerate.Ground Beef:Preheat pot over medium high, add olive oil, ground beef & large pinch salt. Break apart well while cooking. When starting to brown, add diced white onion, minced garlic & salt. cook 5-10 min over med heat, stirring often. Season w salt & pepper.Peppers & Onions:Preheat pan on high. Add olive oil, sliced peppers, white onion, & salt. Saute til blistered & starting to soften. Remove from heat, tent w foil for 5 min to steam. FINISHED DISHES:CHICKEN FAJITA TACOHeat tortillas, reheat shredded chicken with peppers and onions. Add to tortillas and top with ranchero sauce and pickled red onions. SUSHI BOWLHeat rice, rabe, & shredded chicken in microwave. Add shredded carrots, sliced cucumbers, pickled ginger, shredded nori, & spicy mayo. GREEK CHOP SALADCombine chopped romaine w diced cucumbers, sliced pepperoncinis, halved cherry toms, pickled red onions, chopped pepper/onion mix, shredded chicken. Dress w greek vinaigrette, top w crumbled feta. MEDITERRANEAN CHICKEN PASTAHeat nonstick w olive oil, add chopped pepper/onion mix, chopped rabe, chopped artichokes, chopped garlic. Add spaghetti & shredded chicken, splash of vinegar or lemon juice, few Tbsp water, & a generous sprinkle parmesan. Warm & toss over low heat. BURRITO BOWLHeat beef, rice, pepper/onion mix, & beans in microwave. Add shredded cheese, shredded lettuce, pickled red onion, & salsa or ranchero sauce. BIBIMBAPHeat beef in nonstick, add 1/2c korean bbq sauce to glaze. Add to bowl with warm rice & rabe. Top w shredded carrot, sliced cucumbers, kimchi, bibimbap sauce, & sunny side up egg.CHILI CRISP BEEF NOODLESAdd 2-3 Tbsp chili crisp to large nonstick, add chopped rabe & 1c ground beef mix. Toss & warm. Add handful of spaghetti, 1/4c water, 1T peanut butter & 1T soy sauce. SPAGHETTI SALSA ROSAHeat nonstick pan w olive oil, add 1-2Tbsp chopped calabrian chiles, 1Tbsp tom paste, 1/2c finely chopped onion/pepper mix, 3-4T water & 2-3T butter. Swirl to melt & emulsify. Add lrg handful spaghetti. Toss. Off heat add lots of parm. Top with parm & black pepper to serve.
2 Very Good Clam Chowder Recipes Brian Lagerstrom 2024-03-14 | In my world, there's room on the table for both New England clam chowder AND Manhattan clam chowder. Both are too good to argue over which one's best. Get $5 a gift set of Drizzle and Sizzle with my code BRIAN at graza.co/BRIAN☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:DUTCH OVEN: amzn.to/3SB4DAV *ON SALE AS OF VIDEO POST DATE*CANNED CLAMS: amzn.to/3TzkLEDCLAM JUICE: amzn.to/4adcD22 VITAMIX BLENDER: amzn.to/48Z39GKDIGITAL SCALE: amzn.to/30bNZO3 IMMERSION BLENDER: amzn.to/36ycPf2FAVORITE PEELER: amzn.to/2HTHeKqINSTANT READ THERMOMETER: alnk.to/h6DEEJAFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo Shop my Amazon store: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***New England Clam Chowder Recipe*Ingredients:▪250g (1 large) white onion, diced ▪200g (3 ribs) celery, diced▪200g (½ bulb) fennel, diced ▪20g or 5-6 cloves of garlic, pressed/minced▪1200g (5 medium) russet potatoes, diced into ½” cubes▪150g (3 slices) thick cut bacon, small diced▪4 180g cans of minced clams ▪500g (2 8oz cans) bottled clam juice ▪Olive oil▪50g unsalted butter▪100g (1/2c) dry white wine ▪700g (3c) whole milk▪2-3 bay leaves▪SaltInstructions:Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (1 1/2c) of clam juice and 325g (1 1/2c) minced clams.Chowder Base Preparation:1. In a large heavy-bottomed pot over medium-low heat, add a 2T olive oil then bacon and render bacon for 5-7 minutes without browning.2. Add butter, diced onions, celery, garlic, & fennel, and a strong pinch of salt. Sweat over medium heat for 10 minutes.3. When veggies have softened add wine to deglaze, scraping up any fond.4. Add canned clam juice (300g/1 1/2c), bottled clam juice (500g/16oz), milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry. and diced potatoes. Lower heat to medium-low, cover, and simmer for 10-12 minutes until potatoes are tender but have a bite, careful to keep the temperature at or under boiling (212F/100C). Blending and Final Assembly:1. Ladle about a quart (roughly a liter) of soup into a blender and blend until creamy.2. Add the puree back to the pot, stir, and incorporate drained clam meat.3. Taste for seasoning and adjust with salt as needed.Garnish with oyster crackers and fresh cracked black pepper--*Manhattan-Style Clam Chowder Recipe*Ingredients:▪250g (1 large) onion, diced▪150g (2 large) carrots, diced▪150g (½ small bulb) fennel, diced▪500g (2-3ea) russet potatoes, medium diced (½” cubes)▪20g (5-6 cloves) garlic, smashed or minced▪3 slices (150g) thick cut bacon, small diced▪Olive oil ▪4 180g cans of minced clams ▪500g (2 8oz cans) bottled clam juice ▪25g (1 1/2T) tomato paste▪100g/mL dry white wine▪Can of whole peeled tomatoes▪20g (1/3c) parsley, chopped▪25g (4t) fish sauce▪saltInstructions:▪Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (2c) of clam juice and 325g minced clams.▪Prepare tomatoes by removing 4 whole tomatoes from the can. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.Chowder Base Preparation:1. In a large heavy-bottomed pot over medium-low heat, add 2T olive oil, and diced bacon, stir and render bacon fat for 5-7 minutes without browning.2. Increase heat to medium, then add diced onions, carrot, fennel, garlic, a strong pinch of salt, and tomato paste. Sweat over medium heat for 5 minutes.3. Pour in wine to deglaze. Cook until reduced.4. Add canned clam juice (300g), bottled clam juice (500g), diced potatoes, prepared tomatoes, and bring to a simmer over medium to med-high then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through. 5. When potatoes are soft (but not mushy), add drained clams, parsley, and fish sauce.6. Taste for seasoning and add salt if needed.Garnish with fresh cracked black pepper and a drizzle of good olive oil. CHAPTERS: 0:00 New England clam chowder mise en place2:00 choosing the best clams 2:55 Preparing the chowder base3:39 Why I use olive oil to render the bacon 4:37 Finishing the new england chowder7:53 Manhattan Clam Chowder mise en place8:33 Preparing the Manhattan chowder base9:20 Finishing and serving#clamchowder #newenglandchowder #manhattanchowder
The Secrets to Perfect Corned Beef & Cabbage Brian Lagerstrom 2024-03-07 | This Corned Beef and Cabbage doesn't just have to be for St. Patricks' day. It's a recipe for a delicious, succulent corned beef that you can and should enjoy all year. Use my link https://DrinkLMNT.com/BrianLagerstrom to get a FREE LMNT sample pack with any purchase (works for new or returning customers!) ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PINK SALT: amzn.to/435fIPLDUTCH OVEN: amzn.to/3SB4DAV6QT BRINING CONTAINER: amzn.to/3vb0D2hCUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE PEELER: amzn.to/2HTHeKqINSTANT READ THERMOMETER: alnk.to/h6DEEJASHOP MY AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases***RECIPE*Ingredients:For the Brine:∙1000g/mL water∙250g (1 - 1 1/4 cups) coarse salt∙100g (1/2c) granulated sugar ∙15g (2 1/2t) pink salt ∙4-5 bay leaves∙15g (5t) mustard seeds∙15g (2T) coriander seed∙15g (2T) black peppercorns∙5-6 cloves garlic, smashed∙1000g (2.5qt) ice∙5-6lb (2.5kg) brisket pointFor the Cooking Liquid and Vegetables:∙Water (as needed to cover the beef)∙Garlic sachet (smashed garlic, bay leaves, coriander seeds, black peppercorns, and mustard seeds tied up in a cheesecloth)∙1 giant carrot (200-250g/2c), cut into large obliques ∙1 small head of green cabbage, peeled and cut into 10 pieces∙12 small red potatoes, halvedHorseradish Cream Sauce:∙125g (1/2c) sour cream∙75g (1/3c) mayo∙3g (2/3t) coarse salt∙15g (1T) water∙Black pepper (large pinch of 12 cranks of grinder)∙75g (5T) prepared horseradish*Instructions:*Brining:1. In a saucepan, combine water, salt, sugar, pink salt, bay leaves, mustard seeds, coriander, black peppercorns, and smashed garlic. Bring to a hard boil for 5 minutes.2. Pour the hot brine over 1000 grams of ice to cool it down quickly.Submerge the brisket into the cooled brine and refrigerate for 5-7 days.Cooking the Corned Beef:1. Rinse the brined beef to remove excess saltiness and pat it dry 2. Preheat a large heavy bottomed pot over medium-high. Add a generous amount of high smokepoint oil (2Tbsp or so) and sear beef for 4-5 minutes on each side.3. Add enough water to cover 90% of the beef, and place the garlic sachet in the pot.4. Bring to a boil, cover, and transfer to a 275°F135C oven to braise for 5-7 hours or until tender. The meat fibers should have some nice give, but the beef shouldn’t be complete falling apart. 5. Transfer the corned beef into a baking dish along with a couple of ladles full of the cooking liquid. Cover with foil and rest in 200F/95C oven to stay warm while you cook the vegetables. Preparing the Vegetables:1. Put the beef cooking liquid back on the stove over med-high heat to bring to a simmer. 2. Cut carrot into large obliques3. Peel cabbage and cut in half. Cut each half into about 5 wedges, cutting through the core on each piece to hold each wedge together4. Halve the small red potatoes.5. Add cut cabbage, potatoes, and carrots to the simmering cooking liquid and gently poach over low heat (200F/95C) for about 15 minutes or until potatoes are cooked through.Horseradish Cream Sauce: Combine sour cream, mayo, salt, water, pepper, and horseradish.CHAPTERS: 0:00 Brining the corned beef2:57 Cooking the corned beef4:58 Stay hydrated 6:00 Resting the beef and cooking the vegetables#cornedbeef #cornedbeefandcabbage
Tips to Instantly Become a Better Cook Brian Lagerstrom 2024-03-01 | An easy and free tip to instantly make you a better cook. Check out all 9 tips in my full length vid @BrianLagerstrom youtu.be/FjV-3VQvBEg?si=nCC5RqIj-T9lphoL
9 Easy Techniques to Instantly Make You a Better Cook Brian Lagerstrom 2024-02-29 | Simple techniques can make a BIG difference in the way you cook. These 9 cooking techniques are no exception. Each one is guaranteed to instantly upgrade your cooking game. Visit drinktrade.com/brian to sign-up and save $15 on select plans -- and get your first bag of coffee free.☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:SPATULA: amzn.to/3UX2vGCDIGITAL SCALE: amzn.to/30bNZO3 6.75qt DUTCH OVEN: amzn.to/4bQnuAOHALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDT12" CAST IRON SKILLET: kohls.sjv.io/P0N5zeINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo LID FOR STAINLESS BOWL: LID/PIZZA PAN: amzn.to/3J43QCx 12" FRYING PAN: amzn.to/4bSdpDk12" NONSTICK: amzn.to/45aVAMASHOP MY AMAZON STORE: amazon.com/shop/brianlagerstrom**As an Amazon Associate I earn from qualifying purchases**RECIPES REFERENCED IN THIS VIDEO: BEEF STEW: youtu.be/NLXYJZBR_HU?si=eg7evCOPZRjJAvGTFAST CHILI: youtu.be/MxMMpmmuW4M?si=8HN2AUdjOZf-P5abBASQUE CHEESECAKE: youtu.be/eW-nF1xEFSA?si=Z_WgNdhR5QMrbaJOPAN SAUCES: youtu.be/yQa-1VQ0dGI?si=B2bKj0_dj4Qt5SL7ROAST BEEF & CHEDDAR SAUCE: youtu.be/LBN7Dy8RqWs?si=iF5Dqntu97qOfZBvCHOCOLATE CROISSANT/PAIN AU CHOCOLAT: youtu.be/UtpBjLiMlWI?si=j3M9siZgQ-AgtIPVCRISPY CHOCOLATE CHIP COOKIE: youtu.be/uKXTgu0Irpc?si=NpRiUcKdMXPpuEExBREAKFAST BURRITO: youtu.be/69mgaaK6E48?si=zJ_tvaiG8bs9fPxsQUESADILLA: youtu.be/1QZzL-gGx_M?si=oVAnFZAFP-3pJJWdCHAPTERS: 0:00 Technique 12:35 Technique 24:01 Technique 35:50 Technique 47:22 Coffee break8:15 Technique 59:24 Technique 611:12 Technique 711:58 Technique 813:33 Technique 9#kitchentips #cookingtechniques #cookinghacks 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Creamy, Cozy Chicken & Dumplings Brian Lagerstrom 2024-02-22 | This chicken and dumplings recipe is THE ultimate comfort food. It's nostalgic, but still light, perfectly seasoned, and super easy to make. Go to http://seed.com/brian and use my code BRIAN for 25% off your first month's supply of Seed's DS-01® Daily Synbiotic☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:6 3/4QT DUTCH OVEN: amzn.to/4bOqPjKCUTTING BOARD: amzn.to/341OgnDWOODEN SPOON: amzn.to/46SGzyODIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE PEELER: amzn.to/2HTHeKqFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo SHOP MY AMAZON STORE: amazon.com/shop/weedssardines**As an Amazon Associate I earn from qualifying purchases***Chicken and Dumplings Recipe*Ingredients:▪6 boneless, skinless chicken thighs▪Salt ▪Black pepper (approx. 1 tsp, divided)▪300g (1 large) white onion, medium diced▪150g (3-4 stalks) of celery, medium diced▪150g (3-5 medium) carrots, diced▪150g (1 medium) fennel bulb, chopped▪20g (4-5 cloves) garlic, pressed▪115g (1 stick) butter ▪135g (1c) all-purpose flour (or sub with cup for cup gluten free flour)▪100g (1/2c) dry white wine▪1200g (5c) chicken broth▪100g (1/2c) heavy cream (or 400g milk and only 800g of stock if you don’t have cream)▪3-4 sprigs thyme▪2 bay leaves▪2g (3/4t) poultry seasoning▪200g frozen peasDumplings:▪360g (3c) all-purpose flour▪8g (1 2/3t) coarse salt▪12g (2 1/2T) baking powder▪4g (1 1/2t) black pepper▪75g (5T) unsalted butter, melted ▪340g (1 1/2C whole milk)Instructions:1.Preheat the oven to 400°F (205°C).2. Season both sides of the chicken thighs with salt and black pepper. Roast in the oven for 30 minutes or until fully cooked and fat is rendered.3. While the chicken is roasting, dice onion, celery, carrots, fennel. Press garlic cloves.4. In a large heavy-bottomed pot over medium heat, melt one stick of butter. Add diced vegetables and garlic, a pinch of salt, and sweat for 6-8 minutes, stirring often. I'm using a 6 3/4qt dutch oven.5. Stir in all-purpose flour to create a roux. Add wine, scraping the bottom of the pot to deglaze. Cook for about 30 seconds.6. Add chicken broth, heavy cream, thyme, bay leaves, and poultry seasoning. Stir well.7. Chop the roasted chicken thighs into small bite sized pieces and add to the pot over medium heat along with frozen peas. Stir and simmer on low for 5 minutes to reheat chicken and peas, scraping the bottom of the pot as you go.8. In a separate bowl, mix the dry dumpling ingredients: all-purpose flour, salt, baking powder, black pepper. While mixing, stream in the melted (but not hot) butter, and milk and continue stirring until just barely combined. 9. Taste the chicken gravy mixture for seasoning and adjust with additional salt if needed. 10. Back to the dumpling dough, using two teaspoons, quenelle the dumpling dough and drop 12-16 dumplings into the pot.11. Lower the heat to low, cover with a lid, and cook for 15 minutes or until the dumplings have expanded and cooked through.12. Test a dumpling for doneness by cutting into it; it should be fluffy and cooked through, not gluey.CHAPTERS: 0:00 Roasting the chicken 0:55 Veg prep and making the chicken gravy5:56 Mixing the dumplings 6:46 Cooking the dumplings and finishing the dish#chickenanddumplings #comfortfood 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
5 Ingredient Mexican Meals - Epic Flavor, Minimal Effort. Brian Lagerstrom 2024-02-15 | 5 quick and tasty mexican meals simplified by using only 5 fresh ingredients. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0224-brian🔪MY GEAR:FOOD PROCESSOR: amzn.to/3jF5LT2BLENDER: amzn.to/3R8hFTOHALF SHEET PAN: amzn.to/41SQxy1 DUTCH OVEN: amzn.to/3SB4DAVINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo SHOP ALL MY GEAR IN MY AMAZON STORE: amazon.com/shop/weedssardines**As an Amazon Associate I earn from qualifying purchases**Tostada 2 cans of black beans 5g (1t) coarse salt10g (1T) onion powder10g (1T) ground cumin5g (1t) garlic powderOlive oil Apple cider vinegar or lime juiceTostada shellsAvocadocherry tomatoes, slicedFeta cheese Taco sauce or hot sauceIn food processor, combine 1 drained can black beans, 1undrained can black beans, salt, onion powder, cumin, garlic powder. Process until smooth.Heat olive oil in large non-stick over med-high. Add bean puree to hot oil. Fry 10 mins, stirring frequently. Off heat, add dash of cider vin or lime.Heat tostada shells 350°F/175C, 5 min.Cheesy Mushroom Jalapeno Quesadilla1 large onion, diced1lb/450g mushrooms, diced75g (1/3c) pickled jalapenos, dicedOlive oilsaltLarge flour tortillasChihuahua cheese Optional: Hot sauce, lime juiceSaute mushrooms w/ large pinch of salt in olive oil over med heat for 10-15 mins until mushrooms are golden brown. Add onions & salt. Cook 5-7 mins til softened. Stir in pickled jalapenos.Layer cheese, veg mix, cheese, veg mixFold in half, cook in pan with olive oil over med heat, pressing down until both sides are golden brown & cheese is melted (2 min per side) Chicken Enchiladas (makes 12-16)1 can (400g) tomato sauce5g (1t) coarse salt5g (1 1/4t) granulated sugar10g (2t) white distilled vinegar40g (2 1/2T) chipotle in adobo50g (6T) chili powder400g (1 2/3c) water1 rotisserie chicken (400-450g/3c meat)200g (about 2c) shredded Mex blend cheese + more for toppingCorn tortillasOptional: Cilantro In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth.Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce.Heat tortillas & brush each side with enchilada sauce.Fill tortillas w/ 1/2c chicken mix, roll, & place in oven safe panPour additional sauce over enchiladas & broil 2-3min. Top w/ sauce, cheese, & broil for 2 more min until cheese is meltedCrock-Pot Al Pastor Tacos3lb/1.5kg boneless pork shoulder, cut into 6-8 chunks30g (2T) coarse salt5g (2t) cumin5g (2 1/2t) oregano10g (4t) paprika30g (5T) chili powder2 bay leaves (optional)2 20oz/550g cans pineapple Onion, small diced and rinsedChopped fresh cilantroCorn tortillasHot sauce and/or squeeze of limePlace pork chunks in slow cooker w/ salt, cumin, oregano, paprika, chili powder, bay leaves, & juice from 2 cans pineapple. Slow cook, low, 7-8 hours until tender.Pull apart half of cooked pork, chop it. (freeze other half for later).Cut 1-1.5c pineapple into small bite sized pieces. Caramelize pineapple pieces for 2-3 min in olive oil over med-high. Add chopped pork, fry until crispy around edges, 3-5min. Pour in a cup of pork cooking liquid. Cook until reduced. Weeknight Arroz con Pollo5lb/2.5kg bone-in, skin-on chicken thighs25g (2T) olive oil20g (4t) coarse salt5g (2t) black pepper5g (2t) paprika5g (2t) ground cumin5g (2t) turmeric10g (1T) onion powder5g (1t) garlic powder400g (2 1/4c) jasmine rice, rinsed5g (2t) cumin5g (1t) garlic powder2g (3/4t) turmeric2g (1/2t) onion powder7g (1 1/2t) coarse salt500g (1 3/4c) chunky salsa650g (2 3/4c) water150g (1+c) frozen peasChopped cilantro Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.Stir in salsa. Cook for 1-2min until cooked down. Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins.Fold cilantro into rice. CHAPTERS: 0:00 Intro 0:43 Tostada2:45 Quesadilla6:58 enchiladas10:08 al pastor tacos13:31 Arroz con pollo#5ingredientmeals #easymexican
Burnt Basque Cheesecake- Easier and Better Than New York Style Brian Lagerstrom 2024-02-08 | Burnt Basque cheesecake is one of the easiest types of cheesecakes to make and it also happens to be the best. The GOAT, in my opinion. Check out the link http://catalinacrunch.com/LAGERSTROM and use code LAGERSTROM for 15% off your Catalina Crunch order.☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:9" SPRING FORM PAN: amzn.to/3HPUOKpDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTKITCHEN AID MIXER: amzn.to/3IGRS3sFINE MESH STRAINER: amzn.to/3HkQEtDSPATULA: amzn.to/4bq5a17**As an Amazon Associate I earn from qualifying purchases***Burnt Basque Cheesecake Recipe*Ingredients (ALL SHOULD BE ROOM TEMPERATURE):▪800g (28oz or 3 1/2c) cream cheese, room temperature▪225g (2/3c or 1 8oz log) goat cheese (substitute with extra cream cheese if you don’t have goat)▪350g (1 3/4c) granulated sugar▪5 large eggs▪5g (1t) coarse kosher salt▪500g (2c) heavy cream▪50g (1/2c) all-purpose flour (sub gluten free flour) ▪Pan spray (for greasing)Instructions:1. Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).2. Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.3. In a stand mixer, combine cream cheese, goat cheese, and sugar.Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through. 4. With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next. 5. Scrape down the sides, then add salt.6. Slowly stream in heavy cream with the mixer on low speed.7, Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more8. Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.9. Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.10. When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.11. Allow the cheesecake to cool for a couple of hours before removing the springform edges.*Alternative Method (Brownie Pan):*If using a 9x13 metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-4 minutes to finish burning the top.CHAPTERS: 0:00 Intro 0:30 Mixing the ingredients4:25 Prepping the baking pan and baking 6:24 Baking the brownie pan cheesecake6:46 Plate up and tasting#basquecheesecake #cheesecake #burntcheesecake 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
BETTER Braised Beef Short Ribs (w. Creamy Polenta) Brian Lagerstrom 2024-02-01 | This braised beef short ribs recipe with creamy polenta is succulent, extremely beefy, and just off the charts good. Get 50% off your first order of CookUnity meals — go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video: youtu.be/eVuXwv1yxo0?si=KgrVYE78aYpM3z7h ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:DEMI GLACE: amzn.to/3HHEw6lDUTCH OVEN: amzn.to/49cyyG8HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTNON STICK SAUCE PAN: amzn.to/3HGsA4HBOOS BLOCK CUTTING BOARD: amzn.to/341OgnDDIGITAL SCALE: amzn.to/30bNZO3 WOODEN SPOON: amzn.to/46SGzyO**As an Amazon Associate I earn from qualifying purchases**RECIPEIngredients:▪For the Braised Beef Short Ribs:▪5-6lb (2.5kg) bone-in beef short ribs▪Neutral oil (for searing)▪Salt▪1000g (3-4 large) yellow yellow onions, medium diced ▪20-25g (6-7 cloves) garlic, pressed▪Olive oil▪50g (3T) Worcestershire sauce▪50g (3T) tomato paste▪1 container of demi-glace (42.5g) – sub with 25 grams beef bouillon paste▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)▪1100g/mL store-bought beef stock▪4 packets (28g) powdered gelatin▪4-5 fresh thyme sprigs▪3 bay leaves*For the Creamy Parmesan Polenta:*▪300g (1 3/4c)polenta▪1200g (5c) whole milk▪7g (1 1/2t) salt▪115g (1 stick) unsalted butter▪100g (1c) grated Parmesan cheeseInstructions:1. Preheat the oven to 500°F (260°C).2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds. 6. Add tomato paste, stir and cook for about a minute. 7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.9. Cool the braised beef for 90 minutes, then refrigerate to cool completely. Once cooled, skim off coagulated beef fat from the top of the pot.10. Bring the pot to a low simmer to melt the gelatin.11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs. *For the Creamy Parmesan Polenta:*1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat. 2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.3. Stir in butter and grated Parmesan cheese until melted.CHAPTERS: 0:00 Curing and roasting the short ribs0:57 preparing the braise5:38 Compounding the flavors and reducing the liquid6:58 Creamy parmesan polenta9:02 Finishing the short ribs and plating up#shortribs #braisedshortribs #braisedbeef🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
30 Minute Chili With Slow Cooked Flavor Brian Lagerstrom 2024-01-25 | Everyone knows that the best chili is simmered for hours, but I use a few tricks to impart all-day cooked flavor into this super-fast chili recipe in around 30 minutes. Use my link https://DrinkLMNT.com/BrianLagerstrom to get a free sample pack with your purchase. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:PIZZA STEEL: PIZZA STEEL: amzn.to/3elVdF9 BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD10" CHEFS KNIFE: amzn.to/3gBwL4qPLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTIMMERSION BLENDER: amzn.to/36ycPf2KITCHEN AID MIXER: amzn.to/3IGRS3sFAVORITE PEELER: amzn.to/2HTHeKq6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK712" CAST IRON SKILLET: kohls.sjv.io/P0N5zeINSTANT READ THERMOMETER: alnk.to/h6DEEJAQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***30 MINUTE CHILI RECIPE*•2.5 pounds (1200g) 80/20 ground beef•250g (1 large) white onion, small diced•20g garlic (5-6 cloves), pressed •2 14.5oz/411g cans diced tomatoes, drained•1 can (425g) tomato sauce•1 28oz/800g can fire-roasted tomatoes•2 smoked chipotle peppers in adobo •50g (3T) tomato paste•Olive oil•60g (1/2c) chili powder•30g (1/4c) paprika•10g (1 1/2T) ground cumin•1-3g (1t) Chili flakes •20g (4t) hot sauce (i like frank’s) •30g (2T) brown sugar•30g (2T) Worcestershire sauce•15g (1T) cider vinegar•30g (1 1/2T) beef bouillon paste (i like better than bouillon)•10g (2t) salt•4 16oz/450g cans kidney beans (i like bush’s or 365 brand)•Water or beef stock (as needed)Instructions:1. Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.2. While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.3. Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.4. In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.5. Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.6. Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.7. Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.8. Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.9. If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.10. Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient. I like to top mine with diced onion, sour cream, shredded cheddar, and oyster crackers, but you do you. CHAPTERS: 0:00 Intro and prepping the beef 1:07 Prepping the chili base6:01 Discovering the best bean for chili 8:37 The last and most important step (tasting for seasoning)10:08 Plate up#easychili #fastchili #chilirecipe🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
Cheap and Healthy Dinners in 30 Mins or Less! Brian Lagerstrom 2024-01-18 | Cheap healthy dinners that actually taste good can be tricky, but here are 3 recipes that are craveable and come in at around $3 per portion. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0124-brian☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:BOOS BLOCK CUTTING BOARD: amzn.to/341OgnDMEAT CHOPPER: amzn.to/48W6eYt8QT STOCK POT: amzn.to/48UX26P12" NONSTICK: amzn.to/3vOy0rB10" CHEFS KNIFE: amzn.to/3gBwL4qDIGITAL SCALE: amzn.to/30bNZO3 FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Keema Curry Recipe*Ingredients:▪1 large white onion, diced (about 225)▪1 medium-large russet potato, peeled and diced (about 150g)▪5-6 cloves of garlic, pressed ( 20-25g)▪Olive oil▪1 pound 85/15 ground beef▪Salt▪5g (2t) curry powder▪3g (1 1/4t) garam masala▪5g (2t) cumin▪25g (1 1/2T) tomato paste▪1 can (400 ml) full-fat coconut milk▪200g water (about half a can)▪150g (1 heaping cup) frozen peas▪150g (1 bag) baby spinach, chopped▪Steamed white rice for servingInstructions:In a 12" nonstick pan over medium-high heat, add olive oil, diced onions, diced potatoes, and a pinch of salt. Sauté for 3-4 minutes until the onions caramelize and potatoes start to become tender.Add minced garlic, stir, and sauté for another 2 minutes.Transfer veggies to a bowl and set aside.Return pan to heat, add olive oil, beef, and a large pinch of salt. Brown the beef, breaking it down well as it cooks.Add curry powder, garam masala, cumin, and tomato paste to the browned beef. Stir and fry the spices for 20-30 seconds.Return the cooked potatoes & onions to the beef pan. Combine then add coconut milk and water. Bring to a simmer and cook until the sauce is reduced, and the potatoes are tender (about 10 minutes).Season with salt, then add peas & spinach. Stir and cook until the spinach wilts (2-3 minutes).Adjust consistency with additional stock or coconut milk if needed.Serve over rice.*Budget Pad Woon Sen Recipe*Ingredients:▪14oz box thin rice noodles▪Neutral oil▪4 large eggs▪Stir fry sauce:▪150g (2/3c) water▪50g (3T) soy sauce▪25g (4t) fish sauce▪40g (3T) brown sugar▪125g (1/3c) oyster sauce▪150g white onion (1 medium), sliced▪225g (1 3/4c) snow peas, sliced▪225g (2 large) red bell pepper, julienned▪20g (5-6 cloves) garlic, minced▪Sriracha or lime for servingInstructions:Soak rice noodles in hot water for 15 minutes, then cut in half and drain.In a 12" nonstick pan over med-high , add oil, crack in eggs, add salt, and scramble. Transfer eggs to a bowl.Return pan to heat. In 2 batches add oil, & snow peas, peppers, onions, and a pinch of salt. Cook until veggies are just tender then add to bowl with eggs. Add garlic when stir frying 2nd batch. Wipe pan clean, return to heat, add stir-fry sauce, bring to a boil, then add soaked noodles. Submerge and cook for 30 seconds.Add cooked vegetables & eggs back into pan. Toss until well combined.Serve in bowls, optionally with sriracha and/ or lime.*Italian Wedding & Minestrone Mashup Soup*Ingredients:▪250g white onion (1 large), small diced▪250g carrots (4-5 medium) carrots, diced ▪75g kale (1 bunch) kale, stems removed, leaves sliced into 1” pieces ▪20g (5-6 cloves) garlic, pressed▪2 links of hot Italian sausage, meat removed and rolled into small balls (25-30 balls)▪Olive oil▪75g (4T) better than bouillon chicken (or any chicken bouillon) ▪1400g/48oz box chicken stock ▪600g/20oz water▪100g (3/4c) elbow macaroni▪2 cans white beans, semi-drainedSaltPepper and grated Parmesan for servingInstructions:Heat a large stock pot over medium heat. Add olive oil, onions, carrots, garlic, and a pinch of salt and sweat until slightly softened, 5-6min.Add chicken bouillon, chicken stock, and water. Bring to a simmer.Stir in elbow macaroni, chopped kale and sausage meatballs and cook until pasta is tender. Add semi-drained white beans. Taste and adjust for salt if needed.Serve the soup with a sprinkle of grated Parmesan, black pepper, and a drizzle of olive oil.CHAPTERS: 0:00 Intro & keema curry4:40 Less fussy woon sen6:39 12” nonstick saute pan (ad)7:40 back to the woon sen10:42 kale and white bean soup#budgetmeals #weeknightdinners #recipes
The Lobster Bisque Youll Actually Make (Easier Method) Brian Lagerstrom 2024-01-11 | More people should be eating lobster bisque regularly which is why I created this easier, more approachable recipe that anyone can make at home. Thank you to Trade Coffee for sponsoring. Get a free bag of roasted-to-order coffee with select subscription plans: drinktrade.com/Brian☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:LOBSTER BETTER THAN BOUILLON: amzn.to/47wR4IiCHICKEN BETTER THAN BOUILLON: amzn.to/3RWr4QV8qt STOCK POT: amzn.to/449W0CuKITCHEN SCISSORS: amzn.to/3RWt2Re FINE MESH STRAINER: amzn.to/3HkQEtD BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD10" CHEFS KNIFE: amzn.to/3gBwL4qPLASTIC CUTTING BOARD: amzn.to/2JioHYRDIGITAL SCALE: amzn.to/30bNZO3 IMMERSION BLENDER: amzn.to/36ycPf2INSTANT READ THERMOMETER: alnk.to/h6DEEJASTAINLESS BOWL: amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases***Lobster Bisque Recipe*Ingredients:▪4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp)▪1000g/mL (4c) clam juice▪250g (1c) dry white wine ▪1000g (4c) chicken stock (boxed or homemade)▪20g (1 1/2T) chicken or lobster better than bouillon ▪6-7 garlic cloves (25-30g), pressed▪1 large white onion (about 300g), rough chopped▪6 stalks celery (about 200g), rough chopped▪3 medium carrots (about 200g), rough chopped▪Olive oil▪2 sticks (230g) unsalted butter▪Salt, to taste▪Red pepper flakes▪5g (1 3/4t) paprika▪75g (2/3c) all-purpose flour▪1 can (170g) tomato paste▪125g (1/2c) heavy cream▪2-3g (1/2t) sugar▪Sour cream thinned with heavy cream (for garnish)▪Fresh black pepper▪Fresh chives, minced (for garnish)*Instructions:*1. Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.2. Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes. 3. After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.4. Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .5. Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.6. In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor.7. Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning.8. Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.9. Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil.Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened. 10. After simmering, stir in cream and simmer for an additional 5 minutes.11. Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.12. Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through. 13. Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.CHAPTERS: 0:00 Intro and prepping the lobster tails2:57 Making the bisque liquid8:17 Final seasoning and serving#lobsterbisque #shrimpbisque #lobsterrecipe 🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
3 Easy (and Healthy) Sheet Pan Meals Brian Lagerstrom 2024-01-04 | These 3 tasty sheet pan meals are some of the easiest and most efficient recipes to eat healthy on a weeknight. Let me know what you’re gonna do with all the time you save. Get 25% off your DS-01 subscription with code BRIAN25 using my link: seed.com/daily-synbiotic?utm_source=brian_lagerstrom&utm_medium=youtube&utm_campaign=25p&promo_code=brian25☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE BOWLS: amzn.to/3pTBCTo BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD10" CHEFS KNIFE: amzn.to/3gBwL4qDIGITAL SCALE: amzn.to/30bNZO3 IMMERSION BLENDER: amzn.to/36ycPf2PEELER: amzn.to/2HTHeKq\**As an Amazon Associate I earn from qualifying purchases**RECIPESChicken and Potatoes:6 skin-on, bone-in chicken thighs3 large russet potatoes, peeled & cut into chunks40g (3T) olive oil20g (1T+1t) salt2g (1t) black pepper1-2g (1t) chili flake (crushed red pepper)5g (1t) garlic powder2g (1.5t) dried thyme2g (1t) dried oreganoVegetable Bake:3 medium zucchinis, quartered & deseeded (450g/1lb total)250g (1 medium) onion, roughly chopped 25g (5-6 cloves) garlic, smashed1 can (28 oz/800g) whole peeled tomatoes, chopped20g (1.5 tbsp) olive oil100g (3/4c) Greek olives2g (1t) dried oregano2g (1t) black pepper10g (2t) salt200g (7oz) feta cheese, crumbledPreheat oven to 450°F (232°C). In a mixing bowl, combine chicken and potato chunks. Add olive, salt, pepper, chili flake, garlic powder, thyme, and oregano. Toss to coat. Arrange chicken and potatoes on a sheet tray (potatoes cut side down). Roast for about 40 minutes.While the chicken roasts, prep the veggie bake. In a large bowl, combine veggie bake ingredients, careful to not crumble too much. Spread the mixture on a second sheet tray and roast in the oven for approx 30 minutes.Check the chicken and potatoes after 40 mins of baking.. The chicken skin should be crispy, and the potatoes golden brown.--Sheet Pan Sweet Potato Alloo Gobi2 large sweet potatoes, peeled and cubed (750g/1.5lb)1 head cauliflower, cut into 1” florets1 large onion, roughly chopped1 large poblano pepper, small diced25g (5-6 cloves) garlic, smashed15g (1T) tomato paste5g (1 3/4t) ground cumin 5g (2t) garam masala15g (2T) curry powder15g (1T) salt20g (1 1/2T) olive oil1 15oz/430g can garbanzo beans, drained2 small cans coconut cream (plus 2 cans of water, about 250 grams)CilantroLime juicePreheat oven and sheet tray to 450°F (230 °C).In a large mixing bowl, combine potatoes, cauliflower, onion, poblano, garlic, tomato paste, cumin, garam masala, curry powder, salt, olive oil, beans, & 1 can of coconut cream plus 2 coconut cream size cans of water.Toss to combine & spread onto preheated sheet tray. Roast for 35-45 minutes, checking for tenderness.After roasting, add 3-4 dollops of additional coconut cream, chopped cilantro, and lime juice to taste.Serve over rice. --Miso Glazed Salmon with Corn & Asparagus Succotash6 (6 oz) portions of salmon25 (1T) grams soy sauce25 (2T) grams sesame oil10 (1 2/3t) grams rice vinegar50 (2 1/2T) grams honey100 (1/3c) grams white miso400g (4 ears) corn, kernels removed1 (450g) pound asparagus, cut into coins125g (2 bunches) scallions, chopped into coins150g (1 bunch) broccolini, choppedOlive oilSaltBlack pepperPreheat the oven and sheet tray to 450°F (232°C).In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and white miso. Blend until smooth.Brush salmon with miso glaze. Reserve half of the glaze for later or another use.In a large mixing bowl, combine corn, asparagus, scallions, broccolini, olive oil, salt, and black pepper. Toss to combine.Spread the veggie mix on preheated sheet tray and roast 15-20 minutes.Halfway through, add the salmon to the top rack and continue roasting until salmon reaches an internal temp of 135°F (57°C).Plate the succotash, top with salmon, and drizzle with the reserved miso glaze. --CHAPTERS: 0:00 intro & greek chicken veggie bake5:02 sheet pan sweet potato aloo gobi 9:47 miso glazed salmon with corn asparagus succotash
Epic Last Minute Party Appetizers Brian Lagerstrom 2023-12-21 | If you want to flex at your next party, whip up one of these quick but extremely delicious appetizers then sit back and wait for the complements. Get an exclusive Surfshark VPN Holiday Season deal! Enter promo code LAGERSTROM to get up to 6 additional months for free at https://surfshark.deals/LAGERSTROM🔪MY GEAR:HALF SHEET PAN: amzn.to/41SQxy1 WIRE RACK: amzn.to/41tasDTSTAND MIXER: amzn.to/3IGRS3sBOWL: amzn.to/3pTBCTo PASTA ROLLER: amzn.to/3NBYIKf8qt STOCK POT: amzn.to/449W0Cu12" NONSTICK: amzn.to/45aVAMAFOOD PROCESSOR: amzn.to/3jF5LT2MICROPLANE: amzn.to/3niIhDKPEPPER MILL: amzn.to/3vcm7LZSPIDER STRAINER: amzn.to/3FYqcoc **As an Amazon Associate I earn from qualifying purchases**Cheese Puffs (Gougeres)325g (1 1/3c) milk15g (3t) salt175g (13T) butter300g (2 1/2c) AP flour6-7 large eggs175g (1 1/2c) shredded cheese (ex. Mexican blend)25g (1/4c) grated ParmesanIn a saucepan, combine milk, salt, and butter. Slowly bring to a boil over medium heat.Once simmering, add flour & whisk to combine. Cook o ver medium heat until the dough thickens, then switch to a wooden spoon and keep cooking for another minute. Transfer dough to a stand mixer.Using a paddle attachment, mix on medium speed for about a minute to cool the doug. Add eggs 1 at a time, allowing each to incorporate before adding the next. Dough should be wet and pasty. Mix in grated cheese and Parmesan.Wet your hands and form heaping tablespoons of the dough into balls, placing them on a parchment-lined sheet.Bake in a preheated 400°F (205°C) oven for 20-25 minutes, until puffed up and golden. After baking, open the oven door, heat off, to let the puffs cool a bit. --SHRIMP COCKTAIL3000g/mL water2 lemons 2 heads of garlic, cut in half150g (2/3c) coarse salt75g (2/3c) sugar2 bay leaves2lb/1kg U8-12 easy peel raw shrimpCocktail Sauce:350g/1 jar chili sauce1 lemon, zest & juice50g (3 1/2T) prepared horseradish10g (2t) hot sauce (i use Frank’s)40 or so cranks of black pepperIn a pot, combine water, juiced halved lemons, garlic, salt, sugar, bay leaves. Boil and simmer for 5 mins. Add shrimp to water, turn off the heat, & poach 4 min. Once poached, transfer to ice water to cool.Mix all cocktail sauce ingredients --Smoked Salmon Dip 250g hot smoked salmon 50g (2 med) shallots, minced20g (1 1/2T) drained capers3g (1/3c)chopped dill2g (1/2t) salt50g (1/4c) sour cream50g (3 1/2T) mayonnaise150g (1/2c) cream cheese1 lemon Everything Bagel Crackers:150g (1 1/4c) all-purpose flour150g (1 1/4c) whole wheat flour6g (1 1/4t) salt4g (1t) baking soda50g (1/3c) everything bagel seasoning20g (1 1/2T) olive oil150g (2/3c) water (room temp)Combine dip ingredients in a food processor & pulse 10-12 times to combine.For crackers, combine dry ingredients in food processor. Drizzle in water while spinning until combined.Transfer dough to work surface and knead a couple of times. Divide into 4 pieces. roll each through a pasta roller or by hand with rolling pin until thin. Cut into rectangles & bake at 350°F/175C for 20-25 min or until golden brown & crispy.--Caesar Salad Deviled Eggs13 eggs3 anchovy fillets (chopped into a paste)25g (1 2/3T) Dijon mustard75g (1/3c) mayonnaise5g/1-2 cloves garlic (minced)20g (4t) lemon juice25g (1/3c) Parmesan, feather gratedpepperBoil eggs 12 mins. Immediately cool in ice water. Peel, cut in half.In freezer bag, combine yolks, anchovy paste, dijon, mayo, garlic, lemon juice, & parm. MixPipe filling into egg white halves. Top with parm & pepper.--Stuffed Mushrooms2lb/1kg medium cremini mushrooms (baby bella)Olive oilSalt75g (1c) panko breadcrumbs50g (3 1/2T) unsalted butter50g (½ small) onion, small diced10g (2-3 cloves) minced garlic200g (3/4c) cream cheese75g (2/3c) grated parmesan10g (2-3T) chopped parsley2g (1t) black pepper2g (1/2t coarse) salt2g (2 1/4t) dried thymeRemove stems &hollow out mushroom caps reserving stems for filling. Season hollowed out caps with olive oil & salt. Small dice stems & pieces.Fry breadcrumbs in olive oil over med heat until golden brown, stirring constantly. Transfer to a stand mixer.In the same pan, melt butter, add mushroom stems and salt. When they’ve begun to lose water, add diced onion, and minced garlic. Sauté until softened.Let it cool for 5 minutes, then add cream cheese, parm, parsley, pepper, salt, and dried thyme. Mix by hand or stand mixer until homogeneous.Stuff mushroom caps with filling, pressing fillign into cap. Place on parchment lined sheet tray, top with grated Parmesan, and bake at 425°F/220C for 25-28 minutes or until mushrooms are tender and golden brown. Larger mushrooms will need a longer roast time to fully cook. CHAPTERS: 0:00 Intro & cheese puffs 2:52 Shrimp cocktail6:38 Smoked salmon dip with everything bagel crackers9:22 Caesar salad deviled eggs11:10 Stuffed mushrooms
THIS Pot Roast is Better Than Beef Bourguignon Brian Lagerstrom 2023-12-14 | I said it. This pot roast might be BETTER than beef bourguignon. Get 20% off on Typhur Sync with free shipping. No code required til 12/17. After that, use code BRIAN20OFF for the discount: Typhur: bit.ly/3tdy8jD / Amazon: amzn.to/4ahMmAL WATCH NEXT: Beef Bourguignon: youtu.be/NaxCIpebhEg?si=X2X5gylKpRXfqRDdVERY Good Meat Loaf: youtu.be/3eGyG2hLmy8?si=UGZ562t_UvN1qCX6👋🏼Shop my new Lagerstrom 8" Chef's Knife Here: brianlagerstrom.com/shop☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR: PROBE THERMOMETER: amzn.to/4ahMmAL DUTCH OVEN: amzn.to/47ZPlMKBOOS BLOCK CUTTING BOARD: amzn.to/341OgnD10" CHEFS KNIFE: amzn.to/3gBwL4q4qt NONSTICK: amzn.to/3NrfLyHPOTATO MASHER: amzn.to/47Yh0gMDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTFAVORITE PEELER: amzn.to/2HTHeKq**As an Amazon Associate I earn from qualifying purchases***RECIPE*▪3-5lb/1.5-2kg Beef chuck roast▪225g (5 large) Shallot or onion, chunky diced▪225g (3 large) Carrots, cut into obliques▪225g (4-6 stalks) Celery, cut into 1-2”/3-5cm pieces▪20g (4-5 cloves) Garlic, minced ▪Neutral, high smokepoint oil (canola, vegetable, soy, avocado)▪50g (3 1/2T) unsalted butter ▪25g (1 1/2 tomato paste▪25g (3T) flour (all purpose or gluten free flour blend. I used bob’s red mill 1 to 1)▪150g (2/3c) red wine ▪25g (1 1/2T) worcestershire ▪15g (1T) better than bouillon beef base▪750g (3c) beef stock▪2 bay leaves ▪3-4 springs fresh thyme Liberally salt all sides of the chuck roast and allow it to sit at room temp for 20 minutes. While the beef brines, prep the veggies. Cut shallot into a chunky dice. Cut celery into 1-2”/3-5cm long planks. Cut carrots into obliques (see video @1:26) or a large chunky dice. Mince garlic. Before searing, dry beef very well on all sides with a towel. Preheat a dutch oven or large heavy-bottomed pot over high heat. Add a long squeeze of neutral oil. Drop in salted roast and press the meat down into the pan. Sear for 6-7 minutes until a brown crust has formed. Flip and sear on the second side for 5-6min. Transfer to a plate. Return the pot to medium heat and add 50g of butter, followed by veggies, garlic, and a large pinch of salt. Stir and cook to caramelize and slightly soften for about 3 min. Add tomato paste. Stir and saute for about 2 minutes until it has taken on a darker rusty color. Stir in flour for 30-60 sec. Add in wine, worcestershire and stir to deglaze solids on the bottom of the pot. When slightly thickened, add better than bouillon and stock. Bring to a simmer. When simmering, snuggle the seared beef into the pot so that it’s touching the bottom of the pot. Add bay and thyme. Add a probe thermometer if you have one, set the temp to 195F/90C. cover the pot leaving the lid slightly ajar, and load into a 275F/135C oven to cook for 4-5 hours. Checking on the beef in about 2 hours when the temp hits 195F. Check the meat at this point. It shouldn’t be shreddable yet. Return the lid to the pot, and return the pot to the oven to cook for about 2-3 more hours, checking the roast gain at the 4-4.5 hour mark. You’re now looking to maintain the temperature of about 190-205F/90C for a few more hours until the meat is fork tender and shreddable, but does not totally fall apart. If internal temp rises above this temp, turn down the oven to maintain 190-205F/90C. When done, you'll be able to easily pull the meat apart with forks. Taste sauce for seasoning and add salt if needed. Allow beef to rest in the cooking liquids for about 30 minutes while you finish your potatoes. Serve a chunk of beef on top of baked bashed potatoes along with a few of the roasted veggies and extra sauce. --Adam Ragusea's Pot Roast with Mashed Baked Potatoes: youtu.be/ORcTvgK-vPg?si=30NpvMKqLsFio1dD*BAKED MASHED POTATOES:*6 russet potatoesSalt115g (8Tbsp) unsalted butterSour cream Peel potatoes and warp each with foil. Bake on a sheet tray at 275F/135C for about 2 hours until they’re tender and easily mashable. Add potatoes to a tall sided pot along with a few large pinches of salt, the butter, and a large dollop (or more) of sour cream. Mash together until chunky but soft. Taste for seasoning. CHAPTERS 0:00 Intro and prep 2:28 Searing the beef3:10 Building the pot roast sauce4:37 Braising the chuck roast in the oven7:44 Making baked mashed potatoes and finishing the braise#potroast
Cozy AF French Chicken Stew Brian Lagerstrom 2023-12-07 | Coq au Vin sounds fancy, but the dish itself is anything but. It's a cozy, comforting french chicken stew in red wine sauce and it's a necessary recipe to have in your arsenal. Click here betterthanbouillon.com/brian and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon. ☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom📸INSTAGRAM: instagram.com/brian_lagerstrom🔪MY GEAR:BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD10" CHEFS KNIFE: amzn.to/3gBwL4qDIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/41SQxy1 HALF SHEET WIRE RACK: amzn.to/41tasDTDUTCH OVEN: amzn.to/3t6aPrRFAVORITE STAINLESS BOWL: amzn.to/3pTBCTo PARCHMENT SHEETS: amzn.to/48pkmcPWOODEN SPOON: amzn.to/3uKAzKV**As an Amazon Associate I earn from qualifying purchases***RECIPE* (makes 4 portions)▪3lb/1.5kg skin on chicken drumsticks (about 10) ▪1 bottle (750mL) dry red wine▪150g/4pcs thick cut bacon ▪225g (~2c) Pearl onions or shallots▪225g (3 med-large) carrots, large diced▪1lb/450g crimini mushrooms (baby bellas), quartered ▪Olive oil ▪Salt▪Water ▪25g (1 1/2T) tomato paste▪25g (4-5 cloves)minced garlic▪75g (1/3c) cognac▪40g (1/3c) ap flour▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)▪2 springs thyme▪2 bay leavesAdd drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min. Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.To prep the rest of the ingredients, slice the bacon into lardons (rectangles). Cut off the pearl onion poles and peel. Cut carrots into large diceClean and quarter the mushroomsPreheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible. Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color. Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go. When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer. Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible. Add herbs and top with a parchment lid. See video @8:17 to see how to make it Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes. Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside. Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt. Finally, add chicken back into the reduced sauce once more and baste to reheat. Serve over egg noodles. EGG NOODLES ▪200g (5-6c) dried egg noodles ▪50g (1/4c) pasta water (reserved from cooking pasta) ▪100g (7T) cold butterBoil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.CHAPTERS0:00 Intro and baking the chicken1:37 knife work/veggie prep3:00 Cooking the stew7:37 finishing the coq au vin and reducing cooking liquid10:10 making the egg noodles & serving🎧MUSIC: EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3#coqauvin #frenchrecipe #chickenrecipe
Rich and Creamy Tonkotsu Ramen (with Noodle Recipe) Brian Lagerstrom 2023-11-30 | The numbers don’t lie! In a clinical study, 93% of participants reported Dream helped them get better sleep. Click shopbeam.com/brianlagerstrom or scan the QR code to shop Beam’s biggest sale and get up to 50% off. Don't miss out on this limited-time offer! Only hemp-free Dream flavors are eligible for international shipping. Discount auto applied - no code necessary.Broth & tare inspired by motoki ramen academy. Check out their video: tinyurl.com/y25yxy45☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪GEAR:PASTA ROLLER & CUTTER: amzn.to/3GlsFKw8QT STOCK POT: amzn.to/3wWpXGODIGITAL SCALE: amzn.to/30bNZO3 IMMERSION BLENDER: amzn.to/36ycPf2KITCHEN AID MIXER: amzn.to/3IGRS3sQUARTER SHEET PAN + RACK: amzn.to/3jqDGgxANCHOVIES: amzn.to/411303eKOMBU: amzn.to/3SY2v8eBONITO: amzn.to/47GDoezDRIED SHITAKE: amzn.to/47YuSYiRAMEN BOWLS (from Fable) — https://get.aspr.app/SHCfY Use BRIANLAGERSTROM10 to get 10% off your order**As an Amazon Associate I earn from qualifying purchases**RECIPE (makes 4 bowls)PORK BROTH 5lb/2 1/4kg pork neck bones Piece of pork trotterPiece of pork fat back or pork belly Water Add pork parts to large stock pot, cover with water, bring to a boil then drain water from pork & rinse bones. Add rinsed bones to pressure cooker & top with 5000g/5L water. Cook, high pressure for 80 mins. Return broth & bones to large stock pot & bring to boil for 30 min until broth has taken on an opaque quality & has reduced by 25-30%. Strain out solids. TARE30g (~1c) Kombu30g (2 1/2c) bonito flake30g (about 2c) salted, dried anchovies30g (about 2c) dried shitake500g (1 3/4c) light soy sauce 5g (1 1/4t) sugar1500g/mL waterCombine ingredients, bring to simmer. Off heat, cover, & steep for 1 hour. Strain out solids. PORK CHASHU3-4lb/1.5kg boneless pork shoulderCooking twine, optional3000g/mL water1 knob ginger, sliced500g (1 3/4c) soy sauceTie pork into a roast shape as shown @2:58. Sear meat on all sides in heavy bottomed pot or dutch oven over med-high heat. When roast has been seared, add water, sliced ginger, & soy sauce. Bring to simmer, reduce heat to low, cover, & continue to cook for 90-100 min. When finished, texture should be soft, but not shreddable. Allow to cool in liquid then wrap & refrigerate.RAMEN NOODLES450g (3 3/4c) bread flour 5g (1t) coarse salt 8g (1/2T) baked soda (baking soda spread on parchment’d sheet tray, baked 225F/105c, 1 hour)Tiny pinch of egg yellow food coloring 160g (2/3c) water Add flour, salt, & baked soda to food processor. In separate container, mix food coloring into water. With processor running, stream in yellow water. Dough will be dry & pebbly. Allow ito sit for 30 min to hydrate. Press together into a mass. Cut into 4 strips then link together into 1 long belt. Roll flat & wide into a shape that fits through a pasta roller. I'm using the kitchen aid pasta attachment. Feed dough through on the widest setting, fold in half & repeat. Reduce roller thickness, feed pasta through, & repeat several times until the dough turns into a more smooth, pasta looking sheet. Fold dough in half, increase roller thickness, & repeat several more times until you get a smooth sheet on #6 on the roller.Cut this long sheet into 12”/30cm sheets then drop each through a spaghetti cutter (or hand cut). Measure into four, 5oz portions. Cover & refrigerate until ramen time. SOY SAUCE EGGS: 6 eggs50g (1/4c) water 50g (1/4c) mirin50g (3T)soy sauce Boil eggs 7 minutes then drain & transfer to ice bath. Once cooled, peel & move to a food storage bag with water, mirin, & soy sauce. Press out air & marinate for 4-24 hours. AROMA OIL75g (1/3c) canola10g (1/3c) sesame oil10g (2-3 clove) minced garlic10g (2t) grated ginger30g (2T) gochujang 5g (2t) paprika50g (1/4c) mirin10g (1 1/2t) honeyCombine oils, garlic, ginger in sauce pot over med heat until sizzling & fragrant. Stir in gochujang & paprika. cook for 30 sec. Add mirin & honey. Transfer to high sided container & spin with immersion blender until smooth. TO SERVE EACH BOWL: 200g (3/4c) tare350g (1c) pork broth1 portion of ramen noodlesMarinated eggSliced scallionsAroma oilAdd tare & broth to sauce pot. Bring to boil. Remove from heat & spin with immersion blender until creamy. Add 2 sliced of pork to heat through. Add noodles to salted boiling water. Cook for 90 sec. Add hot creamy broth to a warm bowl. Add cooked noodles, top with warmed pork, halved egg, scallions, & dab of aroma oil. CHAPTERS: 0:00 Intro & ramen broth 1:46 Making tare 2:47 Making the pork chashu4:12 finishing the ramen broth and chashu7:14 making the ramen noodles11:43 Soy sauce eggs12:22 Aroma oil13:25 Putting it together
1 Dough 3 Baguettes - Easiest to Pro-Level Brian Lagerstrom 2023-11-16 | In this video I show you three ways to make a great baguette based on one dough recipe. Use my link https://get.aspr.app/SHCfY to take advantage of Fable's Black Friday sale with up to 30% off and free shipping from November 10-27.☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom🔪MY GEAR:PIZZA STEEL: amzn.to/3elVdF9 CHALLENGER BREAD PAN: challengerbreadware.com/product/the-challenger-bread-pan/?campaign=baguette3ways&ref=WeedsandSardinesBREAD LAME: amzn.to/3QIouNwSERRATED KNIFE: amzn.to/3R1WRkaPARCHMENT SHEETS: amzn.to/3SEkFM9DIGITAL SCALE: amzn.to/30bNZO3 HALF SHEET PAN: amzn.to/3sJWIZ3HALF SHEET WIRE RACK: amzn.to/41tasDTKITCHEN AID MIXER: amzn.to/3IGRS3sINSTANT READ THERMOMETER: alnk.to/h6DEEJAMIXING BOWL: amzn.to/3pTBCTo BOWL "LID": amzn.to/3J43QCx DOUGH COUCHE: amzn.to/49zITNrBENCH SCRAPER: amzn.to/47gicvB**As an Amazon Associate I earn from qualifying purchases**RECIPES:*GOOD:* ▪225g (1c) warm water (90F/32C) ▪8g (2t) instant yeast▪9g (2t) salt▪350g (2 1/2c) bread flour Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping. Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min. Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.*BETTER:* DOUGH▪225g (1c) water (90F/32C)▪350g (2 1/2c) bread flour ▪9g (2t) salt YEAST MIXTURE▪30g (2T) water (90F/32C) ▪8g (2t) instant yeastCombine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min.Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins. Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour. Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins. Shape baguettes as shown @7:05.Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min. Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through. *BEST*POOLISH▪150g (2/3c) room temperature water▪Pinch of instant yeast ▪150g (1c) bread flour Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours. DOUGH▪Ripe poolish (recipe above) ▪240g (1c) water (90F/32C) ▪3g (3/4t) instant yeast▪400g (2 3/4c) bread flour▪11g (2 1/4t) salt10g (2.5t) diastatic malt powderAdd poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes. Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes. Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes. Shape as shown @7:05 (process is the same as “better” baguette shaping).Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown. CHAPTERS: 0:00 Good baguette mixing, shaping and baking2:47 How to make food look nice (ad) 3:42 Finishing the good baguette 4:23 Mixing the better baguette dough5:40 Strength building fold (better)6:39 Shaping the better baguette7:42 Scoring and baking better baguettes9:16 Mixing bets baguette dough11:05 Shaping and baking the best baguette#baguette #baguetterecipe #easybaguette
