I'm Christine Cushing, a tv chef from Food Network Canada . On this channel I want to take you beyond the basic recipe and share tips, tricks and techniques leading to the Why and How and of course have some fun . I constantly develop tons of trusted recipes, some classics, some new- from my shows, cookbooks, family, and travels. Join me every Friday for another helping of My Favourite Foods...
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What’s the amount of milk ?? In ml or cups ?
What oven temperature and time frame when using a commercial wolf stove? And what if I’m using my own starter how much starter? Thank you ☮️ ❤️
Wow such vibrate green colour looks fantastic 😊
What pan is that? And where can I buy the spatula like yours? Final Question: How do you keep your pan's rivets so clean? Thanks!
Thanks
I hope nobody will be angry with me if I disagree. I make the béchamel (for lasagne) a little differently. The ingredients are the same but there is one very important thing different: first, I make the roux, just like you. When it is ready, set it aside in a small bowl. The roux must then be slowly stirred into the simmering milk! The milk MUST simmer. If you don't do this and stir the cold milk into the roux, the finished béchamel will taste like flour.
love your videos I may be writing into the void 5 yrs on ... when i was at grad school uoft I lived next doorish to Scaramouche, where I believed you worked and the young celeb chef was ... what he was. I had a supervisor with bad intentions who took me out to dinner there often enough ... kept him at bay the way things were and still got a fair assessment. It was fun nothing had totally gone wrong yet in my youth. Loved your live shows and yes to this day Shawshank Redemption on my short list of awesome anything. My Dad was born in former Yugoslavia and a lot of recipes .. he was definitely a Zorba ... and cooked! and translated a cookbook! We just knew if he was in the kitchen there would be a mess miss him so much ... anyway many recipes were indistinguishable from e.g. Spanakopita and hosts of all things Greek. I am guilty of your mum's love for garlic but with guests I am very mindful.... Tx for years of stellar advice and a wonderful presence. PS. fennel/dill a must!!!! And oiling the fish and cast iron pan a game changer solved my problems. I'm always wary of overcooking natch. My go to out of habit when in season is asparagus and wilted spinach/ small roasted potatoes which means spring where I live == a friend does sometimes brings a fresh caught lake trout and does all the hard work very grateful all good. He has a secret spice blend ... think pretty close to yours, think Herbes de Provence. Best wishes!!!!
You didn’t say how many degrees to cook it in for 45 minutes. Also didn’t mention the amount of flour butter and milk for the beshamel sauce. If you had that in it would be a perfect recipe video. Leaving out those details really makes it hard for people watching
Informative thanks!
You are most welcome !
I miss Christine Cushing Live! 🤩 glad I found her again here!
Sorry that im laye to this recipe but am planning to make over the weekend can this be made earlier, a day earlier, and reheated the following day... 8:43
Yes you can make it the day before and reheat it slowly. It will be fantastic !
He speaks so cute 😊
Still love it
Can you freeze them?
Yes absolutely. We always freeze a tray - raw , well wrapped and then bake them from frozen. Perfect for an instant spectacular app !
Great technique, I was looking this for a long time, one question though do we keep high heat while swirl the pan? Thank you 🙏
Thank you . Once I drop the eggs in I do lower the heat slightly but still keep it at medium high, while swirling. The key to keep it in motion so it doesn't colour but firms up. It takes a bit of practice.
Given I love your cooking style, would you please post your favorite summer gazpacho soup recipe? Thank you.
thanks for your suggestion.. I will add it to the list. See you in the kitchen.
I'm a total rookie when it comes to cooking, so I absolutely LOVE it when they take the time to explain the details. Thank you for that! Your chops look so YUMMY! I hope mine turn out like that.
Why you used the same teaspoon to try the rice
This salsa verde is really versatile, be it pasta, chicken or even bruschetta. It's could be marvellous with this roasted cauliflower. Thank you Chef "C" for sharing it with us.😂❤
You are so welcome. Yes it is such a great sauce to have in the fridge. It was spectacular on this cauliflower.
Antes de mais nada, like the new look: blue apron and white, 3/4 sleeve top.
Thank you!
Love your work, always! Was also a great relief during the pandemic. Thank you so much and greetings from the Baltic coast in Kurland, Latvia 🇱🇻 . I am unfortunately allergic to fish, so can’t use the anchovies, any suggestions on a substitute to add the umami and saltiness? Best regards, and btw: your french potato purée with 80% butter is a sin worth committing 😊
Thanks so much. It was a challenging time and glad I spent so much time in the kitchen. I will propose a radical alternative for the fish : miso ( fermented soy ) salty and has the umami kick. Otherwise you can just add some more capers. I hope you try it. Greetings to you in Latvia 👏👏
I am enjoying a streaming run of Confucius Was A Foodie. I wanted to thank you. You are an amazing host! So lively and interesting!
Why is there no way to print this recipe?
I am a professional chef and you still teach me things every time. Please do a video on Cauliflower Pizza Dough. It is super simple. Gluten Free people will love you.
Thank you for that ! And also for the suggestion. So glad you appreciate the content.
This looks great!
many thanks!
Fantastic super👍👍👍👍❤️❤️❤️❤️
Thanks for watching. Glad you enjoyed it.
We just came back from Zakinthos a week ago, we were there for the Easter celebrations which were super good!!! Had to buy a bigger suitcase for the extra food supplies!!! Finally got the right pasta for pastitcio!!! Going to have to try so many of these recipes but also got new ones Youvesti and Beef stamina to try too!!!! 😋😋😋😋😋
Yum. Love it.
The flavours are so good. Thanks
Looks delicious and tasty.
Appreciate it ! Thank you
Salsa verde is awesome and I live in a great area for fresh produce. Thanks for the video!
How perfect. The fresh produce is key . I hope you try it. You are most welcome.
@@ChristineCushing I will report back in the summer!
I do that jamming of garlic trick for all my large pieces of meat. However, watching this, I realized I should season said garlic. Thanks for the tip!
'Promo sm' 🤪
I’m about to make some green chili stew and this definitely helps for the last of the 3 meats I’m using (meats used: oxtail, beef short ribs, and lamb rib chops). I’m about to have the best birthday meal ever tomorrow (5/21)!
Very exciting. Happy birthday 👏👏🎂
Christine, you absolutely ROCK! My Organic Grocery Store stopped selling Phyllo Dough. Obviously, not enough people make Greek foods. Or know how good it is. Now I can make my own Phyllo and many recipes that use Phyllo, like Baklava. All of your videos and recipes are easy and enjoyable. Thanks for all your tips and teaching methods. You make cooking FUN!
I’m so glad you are getting my fun cooking vibe. It is such a great feeling to make your own phyllo. I hope you try
Drooling
It’s definitely a drool worthy dish 😀
The Ultimate Galaktoboureko is extremely delicious, and I love this dessert 🍨🍰💕😋👍🏽👌🏽.
You’re the best ❤️💋💋
Thanks so much
Telio video
Euxaristo poli !
How many cups of flour?
Why don’t say the measurements?
This video is the best Béchamel video out there. I always forward it to people when they ask how I make macaroni cheese.
Thanks so much. That’s why I wanted to make this video, so I’m glad it has helped
I love spanakopita but I detest dill, I substitute oregano and occasionally parsley with it. Agreed fresh spinach is best, good quality feta is a must! Thankyou for sharing your mothers recipe.
Every time I want to cook this I always look it up in utoob to make sure; and there's a few good videos on pastitsio but I invariably end up looking for this one 👍
I’m so glad you pick this video ! 😊
Im making this!!! Im not Greek but it looks yummy
I hope you make them. They are sooo great
Evharisto Christina bolla oraio🎉
You are most welcome !!
But you forgot the key ingredient. A dash of white wine vinegar
I am going to make it it looks AMAZING 🤩 ❤❤❤
2024! I'm excited for the copper river Salmon run in the fall. Great video. Subscribed.
Im making this soup again today it's very rich in flavor and very delicious Thanks Chistine.
THIS VIDEO NEEDS TO BE DONE OVER. ALL I SEE IS THE CHEF. Annoying. It matters to me because I love her videos.