Cooking for a potluck | College Cooking | cooking w childhood friend | vlog cooking скачать в хорошем качестве

Cooking for a potluck | College Cooking | cooking w childhood friend | vlog cooking

0:00 Spring Break 0:20 Making Seafood Risotto Stock 5:14 Making the main dishes 12:22 Final Review What's up y'all! I had the chance to visit one of my friends and cook for a potluck! Hope y'all enjoy the vid and I posted all of the ingredients and instructions below. A lot of these will have to be eyeballed, but that makes it fun! Aligot: 6 Potatoes (Boiled, peeled and finely mashed or riced) roughly one pound of gruyere cheese Butter/Cream (melted) Instructions for Aligot: 1) Pour the melted butter and warm cream into the potato mixture and make sure to pound the mixture together to get everything incorporated. Start with a cup and add more until the potatoes are a creamy consistency 2) Gradually add freshly grated cheese until the mixture is elastic or stretchy 3) Add any additional seasonings (I added garlic) to taste Note: You're gonna have to use some force Seafood Risotto: Seafood stock: Shrimp shells black peppercorns red pepper flakes garlic onion carrot fresh parsley fresh tarragon parmesan rind bay leaves Risotto: arborio rice scallion garlic dry white wine unsalted butter mascarpone parmesan reggiano shrimp black pepper and salt to taste Extra Virgin Olive Oil (EVOO) Instructions: 1. Roughly chop onion, carrot, celery. Put into broiler with garlic cloves. Generously apply extra virgin olive oil (EVOO) and salt. Broil until charred evenly. 2. Peel shrimp, devein, reserve some whole for pansearing presentation, cut up rest into bite size chunks, set aside. 3. Sauté shells until fragrant. Add broiled vegetables, fresh parsley, tarragon, bay leaves, peppercorn, red pepper flakes, parmesan rind. Fill pot with water, bring to boil, then simmer for one hour. 4. Drain and set aside vegetable stock. 5. Finely chop scallions and garlic and sauce in olive oil. 6. Once translucent, add rice and toast until lightly browned. Deglaze with a cup or so of dry white wine. 7. After white wine has been absorbed by the rice, add enough stock to just coat the rice and continuously stir. 8. Keep repeating until rice is cooked. 9. Check doneness after package time and adjust if necessary (add more stock) 10. Off heat, add raw shrimp chunks. Fold into risotto. Add butter, parmesan, mascarpone and stir. Leave for 5-10 minutes for residual heat to cook shrimp. 11. Sear whole shrimp for topping. 12. Season risotto with salt and pepper to taste. Drizzle EVOO with seared shrimp on top. #vlog #vlogcooking #cooking #college #potluck #seafood #risotto #potato #premed #friends