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Divine Cooking with Chef Darren
Canada
เข้าร่วมเมื่อ 11 มิ.ย. 2020
Chef Darren's passion for cooking is truly infectious. His laid-back style makes it easy to create delicious, globally-inspired dishes at home.
#albertacurriculumfoods7/8/9
Slow Braised Lamb Shanks with browned butter mashed potato and squash
Slow Braised Lamb Shanks
With browned butter mashed
Serves 4 people
4 lamb shanks
1 T kosher salt
2 tsp black pepper
2 T oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
3 cloves of garlic - sliced
1 small can tomato paste
1 x 796 ml can crushed tomatoes
2 cups dry red wine
2 cups beef broth
Fresh or dry sage and rosemary or whatever herbs you have
Oil as needed
Kosher salt as needed
Black pepper as needed
Heat a heavy pan that has a tight-fitting lid over medium high. Add oil to shimmering. Gently add seasoned and trimmed shanks to the pan, taking care not to overcrowd. Brown all sides. Be patient. Remove to a plate. Add diced carrots, celery, onion and garlic to the hot pan. Sauté for 2 - 3 minutes. They will just have begun to get some colour on them. Add the tomato paste and continue to cook for another 4 - 5 minutes, stirring frequently. When the contents of the pan are dark and aromatic you can add the red wine. Using a wooden spoon, gently scrape any flavourful bits from the bottom of the pan. Then you can add the crushed tomato and beef broth. Season this all and add fresh herbs such as rosemary and sage. Place the shanks and any accumulated juices into the pot with the sauce. Bring to a simmer on the stove top before putiing a snug fitting lid on and placing in a 325 F oven for 1 - 1.5 hours. Remove from the oven and turn each of the shanks to assist in even cooking. Place the lid back and continue to cook in the oven for another 1.5 hours. The meat should be faliing off the bone. For this reason its important to handle gently with a big spoon. Allow it to rest with the lid ajar for 15-20 minutes. Taste and adjust the sauce during this time.
Brown Butter Squash and Potato Mash
3 cups peeled and cubed red potatoes
3 cups peeled and cubed butternut
¼ cup butter
1 T fresh sage - julienne
S & P as needed
Simmer the potato and squash in salted water until tender. Drain, but reserve ½ cup of cooking water. While the potatoes and squash are cooking, melt the butter in a small pan over medium low. Eventually the milk solids will begin to caramelize and you will have browned butter. Have the julienne sage at the ready. When the butter is a deep brown and it smells nutty, add the fresh sage. It will frizzle. Remove from the heat. Mash the potatoes and squash after seasoning with S & P. Add the brown butter and mash to desired consistency. For a lighter fluffier mashed add back some of the cooking water a little at a time.
Serve Lamb shank over this mashed for the greatest amount of gastronomic pleasure.
With browned butter mashed
Serves 4 people
4 lamb shanks
1 T kosher salt
2 tsp black pepper
2 T oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
3 cloves of garlic - sliced
1 small can tomato paste
1 x 796 ml can crushed tomatoes
2 cups dry red wine
2 cups beef broth
Fresh or dry sage and rosemary or whatever herbs you have
Oil as needed
Kosher salt as needed
Black pepper as needed
Heat a heavy pan that has a tight-fitting lid over medium high. Add oil to shimmering. Gently add seasoned and trimmed shanks to the pan, taking care not to overcrowd. Brown all sides. Be patient. Remove to a plate. Add diced carrots, celery, onion and garlic to the hot pan. Sauté for 2 - 3 minutes. They will just have begun to get some colour on them. Add the tomato paste and continue to cook for another 4 - 5 minutes, stirring frequently. When the contents of the pan are dark and aromatic you can add the red wine. Using a wooden spoon, gently scrape any flavourful bits from the bottom of the pan. Then you can add the crushed tomato and beef broth. Season this all and add fresh herbs such as rosemary and sage. Place the shanks and any accumulated juices into the pot with the sauce. Bring to a simmer on the stove top before putiing a snug fitting lid on and placing in a 325 F oven for 1 - 1.5 hours. Remove from the oven and turn each of the shanks to assist in even cooking. Place the lid back and continue to cook in the oven for another 1.5 hours. The meat should be faliing off the bone. For this reason its important to handle gently with a big spoon. Allow it to rest with the lid ajar for 15-20 minutes. Taste and adjust the sauce during this time.
Brown Butter Squash and Potato Mash
3 cups peeled and cubed red potatoes
3 cups peeled and cubed butternut
¼ cup butter
1 T fresh sage - julienne
S & P as needed
Simmer the potato and squash in salted water until tender. Drain, but reserve ½ cup of cooking water. While the potatoes and squash are cooking, melt the butter in a small pan over medium low. Eventually the milk solids will begin to caramelize and you will have browned butter. Have the julienne sage at the ready. When the butter is a deep brown and it smells nutty, add the fresh sage. It will frizzle. Remove from the heat. Mash the potatoes and squash after seasoning with S & P. Add the brown butter and mash to desired consistency. For a lighter fluffier mashed add back some of the cooking water a little at a time.
Serve Lamb shank over this mashed for the greatest amount of gastronomic pleasure.
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I'm watching you from Uzbekistan. This usefulthankk you
Looks really good! Would be great if you could do a voiceover explaining each step
That’s a great idea. I will consider doing this in upcoming videos
@ will really help your channel!
nice vid! 😁
Wow 😮 ❤
Great recipe 😊
701❤702❤اَلسَلامُ عَلَيْكُم وَرَحْمَةُ اَللهِ وَبَرَكاتُهُ❤ماشاءاللہ❤yummmmmmyvip
You're doing a fantastic job! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Looks good
I usually spatchcock and dry brine my bird , but I like the filet method of removing the breastbone & backbone that you demonstrated so expertly.
I also think the spatchcock method rocks. Either way we speed up the cooking time significantly. Thank you for tuning in!!!!
Hoping you'll post the recipe 😊
Recipe up 😎
Gud Lawd it’s a instant HIT
I love that. Thank you so much❤
Cool video❤
Thanks so much
Definitely making this! Love your recipes. They never fail
I, of course get them at Sobeys. I try to purchase them when they are discounted. Yes very expensive otherwise considering the bones. I will be releasing the full video and recipe this Friday. Thank you so much for tuning in Sheila!
Where do you get your oxtails from Darren. I find they are so darn expensive. I use them in a soup, but will have to try this recipe. Thanks for sharing!
Hi Sheila. I hope you had a great Christmas! I wasn’t sure if I had responded to your question about the oxtail. I was able to get a serious discount through work as yes, they are darn expensive. I am always keeping an eye out for ingredients I can use to make a video with and this helps keep my costs down.
If you add black pepper it will unleash the nutrients in the turmeric.
Yum
I love it, thank you for sharing.❤❤❤❤
I am so glad you enjoyed it!
Love the music and songs
Thank you. That means a lot
This video was extremely informative! I would appreciate more content covering culinary fundamentals. Delighted to become a new subscriber!
I am in the works of creating more content related to this. I have a playlist on my channel called “Basic Kitchen Skills”. Check there for upcoming videos. I very much appreciate your comment and feedback.
Awesome, looks so delicious and tempting must try recipe, thank you for sharing, big like ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷
That doesn’t look anything like what they served in the restaurant. What is that?!
That looks so delicious
It was so naturally sweet.
They look good. These are scones where I live and they are scrumptious hot with dripping butter.
Nice recipe!
Thanks so much! It’s so satisfying 😍
@divinecooking494 it really is. Can you let us know what you think of our recipe?
Pumpkin Rice Pudding 3/4 cup white basmati rice 1 1/2 cups cold water 1/2 teaspoon kosher salt 4 cups 3% milk 1 cup heavy cream 1/2 cup white sugar 1 large egg beaten 3/4 cup pumpkin puree 2 T maple syrup 1 1/2 tsp vanilla 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger In a saucepan, combine the rice, water and salt and bring to a simmer. Cover and turn to the lowest setting for 8 minutes. Remove the lid and give it a stir. Add milk and sugar and increase the heat to medium low. Stir frequently for 25 minutes while it gently simmers. It will thicken during this time and the rice should be very tender. Add pumkin puree, spices, maple syrup and the whisked egg. Cook on low for about one minute or until it thickens slightly. Add the heavy cream amd stir well to combine. Transfer to a dish and cover. Refrigerate.
@@divinecooking494 thank you
could you please write the recipe down in to the comments with ratio of the ingredienc
In the discription
Very nice
Thanks
Very true!!! This was more of a “use up things in my crisper” situation.
The Mediterranean has plenty of hot options without resorting to American peppers. Lol
I'm so hungry now 😭😭
how would we do this using an instant pot?
I would suggest braising the oxtail in the instant pot until tender without the barley or veggies. Cook the barley in a pot separately on the stove. Then after about 1hour 15 minutes release the pressure and remove the meat from the bones and return to the pot along with the barley and raw vegetables. Then a short simmer in the instant pot (not pressurized) until the veg are tender.
This was great! Thank you
You're so welcome!
I like the idea and execution of this. I'd love to try it out soon😊
Please do! It was my be in f my favourites! Thank you for watching
You had me at the bread! The rest is just gravy 😍
Couldn’t agree more!!! Bread 🤤
This was helpful. Thank you.
Glad it was helpful!
what a cracking start! honestly amazing video, and can see you becoming a real mainstay with all the other TH-cam chefs 10/10
I can’t even begin to tell you how much I appreciate that. As for all of us, It’s a work in progress. I have so much more to learn but am enjoying the journey. Thank you for your comment.
thank you, I like the idea of adding peanut butter
Ya. I’m a sucker for anything with pb in it
looks tasty😋
Thanks so much. It really was delish!
Such great pizza dough 😋
Thank you 😋 I agree!!!
that looks good keep it up
Thank you. I appreciate more than you know
Thank you for the encouraging words!!! I hope you blow up huge!!!
im also a small contenct creator DONT GIVE UP YOU GOT THIS
Very good yummy 👍👍👍👍👍👍
Thank you so much
I never thought of combining greens and root veg in this way as a side. It looks wonderful. I'm always on the lookout for side recipe ideas. Thanks from the UK!
You are very welcome!! I agree that a great side dish can really make a meal. Enjoy!!
Deliciosa receta, buenísima combinación!!😊🎉👍✨✨👏😋 lo haré a mis hijitos.😊👍✨✨👏😋❤
I’m sure they will love it
Ouu this looks bomb
Looks good🎉
So good