top of page
ZEPPOLES
ITALIAN DOUGHNUTS
I'm gonna show you how to make Zeppoles from scratch, also known as Italian doughnuts, usually found at street fairs, served in a brown paper bag and served with a mount of powdered sugar. I get zeppoles once a year at the san gennnaro feast in NYC. If you ever wondered how to make donuts without yeast this may be the recipe you're looking for. These are the best doughnuts in my opinion and one of my favorite childhood foods. And this is the easiest donut recipe I have come across. This is my first dessert and of course, it's an Italian dessert. Be careful when you fry donuts at home.
TRAIN YOUR PALATE:
HOW TO MAKE A VINAIGRETTE
Get in the kitchen with me for this one. It's not as flashy or visually appealing as my other videos but learning how to train your palate and how to make a vinaigrette is super important. We are going to build a vinaigrette step by step, tasting it along the way to help you understand taste, flavors and balance. I will also show you how to properly dress a salad and how to plate it. Hope you like this different kind of format.
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
In today's video, I will show you how to make a tasty eggs benedict with blender hollandaise sauce. You now know how to poach an egg (video for that here) now I'm going to show you to put it all together for eggs benedict at home. I make a blender hollandaise sauce, rather than use a double boiler, this is often called a 1 minute hollandaise sauce because of how easy and quick it is to make.
My sauce actually broke in this video so I'll also show you
how to fix a broken hollandaise sauce.
Search
3 commenti
Valutazione 0 stelle su 5.
Non ci sono ancora valutazioni
bottom of page
poop
I gotta say living in Wisconsin, it's a PITA to try to make this sandwich lol. Living in Florida getting large thin pepperoni and fresh mozzarella was no issue but here (the cheese state no less), everyone thinks you're asking for gold.
I occasionally cater to small groups if I like the vibe and I have this on the menu for a small get together hosted in Milwaukee. In testing I went with a salami as that's all that was available at the moment and I felt the sandwich was missing that "spicier" flavor that the pepperoni would have, but then I'm not a big fan of salami either.
I'm curious, for the salt are you going with iodine or…