RESEP MASAKAN ORIENTAL

I can't believe I haven't posted a video recipe for cream of mushroom soup! It's such a classic cool weather staple, and quite simple to make – as long as you have a few hours to spare. The secret to this deep rich potage is a long slow caramelization, the key to unlocking the mushroom's magic. Oh, and by the way, I mean that literally. Mushrooms are by far the most mysterious and magical things we eat. Scientists still don't really understand how and why they grow like they do. While every other food you eat gets its energy from the sun, Agaricus bisporus, the common button mushroom, does not. Some believe mushrooms are powered by the moon, which I find fascinating to contemp late. This is a very minimalist formula, and meant to transform the browned bits of fungus into pure earthy essence of mushroom. You can use whatever exotic mushrooms you can get a hold of, but it works quite well with the ubiquitous white button mushroom. Enjoy! Ingredients: 1/4 cup unsalte...

I usually don’t have a good answer for why I’ve not gotten around to filming certain iconic dishes like risotto, beef Wellington, and puff pastry; but when it comes to lobster bisque, I do have a great excuse. I won’t bore you with the details of how the tradition started (translation: I don’t remember), but for as long as I can remember, I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-law Jennifer’s birthday. And since the few days leading up to Christmas are always so busy and hectic with shopping, cooking, and travel, I’ve just never felt like I’ve had the time to set up the camera to properly film the procedure. Well, this year I decided to give it a go, and despite all the aforementioned challenges, I was very happy with how this came out. One word of warning: this recipe requires live lobsters, brandy, and heavy cream. If you can’t get, or don’t want to use those ingredients, then you’ll have to make something else. Sorry, but this recipe is too sacred...

I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli , aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself. So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup. Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food. As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, ...

I always feel a little apprehensive when I post a recipe like this minestrone soup. It’s the type of dish I never make the same way twice, and the fear is that someone will watch and assume that this is my “official” version. You don’t need a recipe for minestrone, just like you don’t need a recipe for a great sandwich, or an epic salad. To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic. Having said all that, what if you happen to make it so incredibly delicious one time that you want to experience the exact same shuddering soupgasm in the future? That seems like a perfectly sound reason for why you should write down the recipe…except cooking food doesn’t work that way. Your perception of how a recipe tastes involves so many factors above and far beyond the list of ingredients. Remember that time you made that super awesome whatever, and it was so perfect, and then you made it ...

One of the great blessings, and curses, of Thanksgiving is leftover turkey. The next day it’s great reheated, or made into sandwiches, but by Day 3 you want something that tastes like not turkey. That’s where this spicy Thai coconut soup recipe comes in. This is my take on Tom Kha Gai, and as usual I make no claim as to its authenticity. I do know it tastes amazing to me, and will make you forget you even roasted a turkey. There’s lots of everything going on here, so be prepared to adjust radically to your tastes. It should be fairly spicy, sweet, sour, and salty, all at the same time.  If you can, see if you find galangal, or galanga root, as it's sometimes called. It looks like a thin-skinned ginger, with a sort of similar flavor, although people that make this soup for a living will say it's much different and far superior. I decided to use ginger, since that's what the majority of my audience will use, but I thought it was worth mentioning, in case you live in an area ...

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball. This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years! As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good. However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the...

New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I filmed it as an assignment for About.com, which means I hav e no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months. Anyway, thanks for your patience, which I hope you'll feel has been rewarded. This is my take on a fairly traditional New England clam chowder, which is probably lighter in texture than you are used to. My contacts deep inside the authentic clam chowder underground (ACCU) don't agree on much, but most do say "real" clam chowder is nothing like that thick, gray pudding served on F riday at your friendly neighbo rhood restaurant chain. I've also had "classic" chowders that were very thin, almost watery. I think this is a happy medium. Above and beyond the recipe, I'd love to open up a discussion on whether this soup should be served ...

Warning: this is not vichyssoise. I enjoy making fun of arbitrarily designated food holidays as much as the next food blogger, and like many, I use them as a convenient excuse to repost seasonally appropriate recipes, not really caring how the day came about, but National Vichyssoise Day is different. Seriously, someone needs to find out how it came to be that we’re celebrating a chilled potato and leek soup in the middle of November. I took a quick look, and while there are countless references to the day, as usual, no info on its genesis. As a B-list YouTube celebrity, I’m far too busy to do any further research, but if any of you food detectives crack the case, please let me know. Shockingly, I’ve not done a vichyssoise video yet, so you’ll have to settle for this incredibly comforting ham and potato soup. While not as seasonally inappropriate as Vichyssoise, it’s delicious nonetheless, and one of our most popular soup recipes ever. Enjoy! Click here for the ingredients, and to re...

No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe that's going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the video's subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker. One great thing about this chowder is the thick, rich texture isn't dependent on any blender action. I always cringe when I read a recip e that has the reader pour the soup into a blender and "blend until smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that). As you'll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if you're busy as a, well, you know. So, make this for your honey, and enjoy! 4 str...

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results. The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want. This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions.  I know you’re probably missing those long, warm summer days right about now, but one of the great...

I had a lovely apple-braised pork shoulder recipe all set to post today, but was unable to finish it off because PG&E turned off the gas line to do repairs on our street. So, stay tuned for that tomorrow, but in the meantime, here’s a great butternut squash soup video from Trevor and Sally Oliver, parents of celebrity chef Jamie Oliver. Jamie’s one of my favorites, and not only are his parents adorable, but you can see where he gets some of his skills from. Enjoy! This video was originally posted on Thisisbrandculture's YouTube Channel , February 22, 2011.

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-) I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course. The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness. By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. T...

I get lots of email. Lots of great inspiring email, with great questions, and great compliments for me and my videos, and the occasional bizarre request that makes me chuckle. And, while it’s tempting to post some of these, I never have because of the obviously self-indulgent, self-serving nature of such an act. I can’t imagine coming to your favorite food blog and reading a post like “Hey everybody, check out this email and how great they think I am!” Well, I’m making a one-time exception, and posting an email I received today. As you know from the last few posts, I’m in the middle of a very intense and time-consuming try-out for a position with About.com. If I get it, it would allow me the freedom to continue producing a steady supply of free video recipes for your viewing pleasure. I’ve been up working late into the night, and generally feeling overwhelmed, as I try to get as much done as I can before leaving for my sister's wedding Wednesday. So, the following email came at jus...

This black bean soup saved me during a recent attack of, “Oh my God, there is nothing in kitchen to cook with!” Even though it sometimes seems that way, there's rarely, literally nothing to cook with. I quickly found a few slices of bacon, a couple cans of beans, and an onion, and with the help of a spicy lime and green onion relish, turned it into a very decent bowl of soup. It got me thinking about all those long shelf life, must-have pantry and fridge staples you can count on to produce a meal when lacking supplies. My short list is olive oil, beans, pasta, bacon, Parmigiano-Reggiano, eggs, tomato sauce, anchovies, salami, capers, garlic, onions, potatoes, and fresh citrus. As long as those things are close by, I can still look forward to a great meal no matter how sparse the rest of the provisions. By the way, this will work with any smashable bean, and rumor has it that a handful of sausage in place of the bacon is a great variation. With wet, chillier days ahead, I think you’...

I can't remember the last time I made ham and split pea soup. It's probably been 10 years, which is remarkable since it's my favorite cool weather soup. I just don’t understand why I haven’t made it in so long. I've made bean soup, lentil soup , rice soup, and potato soup dozens of times each over the last decade, but not split pea. I've had leftover ham around countless times. I've ordered i t in restaurants, so it's not like I forgot it existed. I'm sure I've even warmed up a can or two of Progresso at home, but making a batch never crossed my mind. It's a soup mystery that now consumes me; which is very ironic if you think about it. Anyway, the important thing is that I made it, and it was everything I remembered homemade ham and split pea to be - a hearty, soul-warming bowl of dull green brilliance. No matter how often you make it, this has to be on everyone's top 10 soups of all-time list. Enjoy! Ingredients: 2 tbsp butter 1/2 onion,...

Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder.  The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy. I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in the soup, they’d be hard, dry, and disappointing. Maybe it’s just me. I hope that’s the case here, otherwise we’re going to need to brainstorm some kind of make-over, because this bowl of chowder is too good not to make. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture. A roux can also be used to tighten things up, but since scall...

It’s been awhile since I dropped a Seinfeld reference, but this hearty tomato bisque had me reminiscing about the famous “soup’s not a meal” episode. It’s rich, hearty, and satisfyingly thick without being heavy. Sorry, Bania, it counts.  There are different opinions on what makes something a bisque. Technically, it’s made from some sort of shellfish puree, but modern usage includes vegetables as well. Above and beyond that, it has to have cream, and be thickened with rice. One problem with many of the tomato soups I’ve had, is that they are either thickened with tons of tomato paste, which is like eating a bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry, which leaves them too pasty for me. A little rice thickens the soup just as well , but also gives it a nice silky texture. As far as the canned tomatoes go, we’re using the same argument here we use for tomato sauce. Unless you have some amazingly sweet, vine-ripened specimens around, that you’ve ...

I arrived back to San Francisco late last night, weary from traveling, and my very busy week in NYC, and despite planning to sleep in, I woke up very early, excited to finish this amazing cream of cauliflower with blue cheese fritters video recipe. Either that, or I'm still on east coast time. Soup is not usually a subject associated with thrilling culinary experiences. Soup is comforting, soothing, soul-warming – not something that chefs normally day-dream about. This soup was a different story. It may be the single greatest soup I have every made. Sometimes an idea for a recipe pops into my head and even before I make it, I have a pretty good idea on what the results will be like. But, when I went over this combination in my head, I really had no idea how successful it would be. To say I was happy with the results would be a serious understatement. I was pretty sure blue cheese would be a nice addition to cauliflower soup, but the challenge was what would be the best delivery sy...

We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them. I’m a big fan of the cauliflower in all forms, but this simple soup may be my favorite application. Of course, human nature being what it is, I wasn’t satisfied with just the soup, and wanted to garnish with something new and exciting. Unfortunately, I couldn’t think of anything, so I decided to follow that age-old advice which says, “when in doubt, bacon.” I’ve garnished soups like this with bacon before, but never tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked very well, and the additions of lemon zest and parsley elevated things even more. The only problem with a recipe like this is the next time I’m served a cream of cauliflower, no matter how good it is, I’m going to be a little sad there’s no bacon gremolata floating on top. By the way, I realize there are no breadcrumbs in a true gremolata, but I thought it sounded kind...

What a great time of year for a crock of French onion soup. Who can resist that bub bling raft of Gruyere cheese covering the rich, aromatic broth? It's too bad you get to experience one of life's great culinary treat so rarely. That surge of excitement, and saliva, that comes with seeing it on a menu is both welcomed and infrequent. So, make it yourself! French onion soup has to be one of the easiest soup recipes ever. To make it the right way you do need a few hours, but it's probably raining out anyway. There are many great ways to spend a rainy fall afternoo n, but few are as satisfying as listening to the rain, while smelling onions slowly sweetening in warm butter. Do yourself a favor and throw out every French onion soup recipe that calls for those expensive "sweet" onions - you know, Walla Walla, Maui, Vidalia, etc. Those varieties are "sweet" because they have lower levels of the sulfuric compounds that give onions their sharp, strong taste wh...