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01:40

Southwest Cinnamon Steak Rub - Recipe

by LeGourmetTV (11 hours ago) 0 views

Just a little kick in this steak rub, and the cinnamon gives an exotic flavour burst that will make your day. 1½ tsp (7 mL) cumin seed 1 Tbsp (15 mL) brown sugar 1½ tsp (7 mL) ground cinnamon 1 tsp (5 mL) dried oregano 1 tsp (5 mL) paprika ½ tsp (2 mL) garlic powder ½ tsp (2 mL) salt ¼ tsp (1 mL) red pepper flakes 2 lbs (1 Kg) New York strip steaks (or any steak you like…) Lightly toast the cumin in a 'dry' frypan, and then grind in a mortar & pestle, or spice grinder. Mix all ingredients together in a bowl. (you can at this point keep the rub in an air tight container for a couple of weeks) Rub both sides of the steaks, cover and refrigerate for at least an hour and up to 24. Take them to the grill / bbq / fry pan / broiler and cook 'em the way you like 'em!
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02:07

Butter Pecan Cookies

by LeGourmetTV (Yesterday) 0 views

INGREDIENTS: 1 cup (250 mL) butter, softened ⅔ cup (150 mL) packed brown sugar 1 egg 2 cups (500 mL) all-purpose flour ½ tsp (2 mL) salt 1½ cups (375 mL) pecan halves Method: Preheat oven to 375ºF (190ºC) Cream butter, brown sugar and egg. Mix until well blended. Mix flour and salt, then slowly add to the butter mixture. Mix well. Cover and refrigerate for at least one hour. Roll one 1" pieces of dough into balls and place on a parchment lined cookie sheet. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of each cookie. Bake 10 to 12 minutes until lightly golden.
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02:37

Chewy Toffee Bars

by LeGourmetTV (5/20/13) 0 views

Ingredients ¾ cup (180g) unsalted butter 2¼ cups (550 mL) packed brown sugar 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder Pinch salt ¾ cup (175 mL) chopped pecans 2 large eggs 2 tsp (10 mL) pure vanilla extract 1 cup (250 mL) toffee pieces (like Skor) Method: Preheat the oven to 350ºF (180ºC). Grease and line an 8x8" baking pan with parchment. Melt the butter in a saucepan and stir in the brown sugar just until dissolved together. Let cool while you prep the rest. Whisk together the flour, baking powder and salt in a medium bowl. Toast the pecans in a (dry) fry pan over medium heat. Stir, into the cooled sugar and butter mixture, the eggs, one at a time, and vanilla extract . Then add the dry ingredients into the saucepan, mix until combined. Stir in the toffee and toasted pecans. Spread the batter into the prepared pan. Bake about 45 minutes until golden brown and a cake tester inserted into the centre comes out clean. Cool for 15 minutes, remove from pan and slice into bars.
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01:46

Mascarpone And Cheddar Macaroni And Cheese

by LeGourmetTV (5/17/13) 0 views

The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time. Servings: 6 Ingredients: 1 pound (454g) elbow macaroni 2 Tbsp (30 mL) unsalted butter ½ cup (125 mL) 35% cream 8 ounces (225g) Mascarpone Cheese 8 ounces (225g) cheddar cheese, grated  Salt and freshly-ground black pepper to taste Optional hot sauce… if you like Method: Cook pasta al dente, following package instructions. Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like. Add cooked pasta to cheese mixture and stir to fully coat. Serve.
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02:17

CARAMEL Chocolate Chunk COOKIES Recipe

by LeGourmetTV (5/15/13) 0 views

Ingredients: 1 cup (250 mL) softened butter ¾ cup (175 mL) brown sugar, packed  ½ cup (125 mL) sugar  1 egg  1½ tsp (7 mL) pure vanilla extract  2 cups (500 mL) all purpose flour  1 tsp (5 mL) baking soda  ¼ tsp (1 mL) salt  6 squares semi-sweet baking chocolate, chopped  25 caramels, quartered  ¾ cup (175 mL) coarsely chopped pecans (optional) Method: Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. On medium speed with an electric mixer cream together butter, brown and white sugars until light and creamy. Mix in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture, in 2-3 additions, on low speed until blended. Stir in remaining ingredients. Drop dough by spoonfuls onto prepared baking sheets. Bake for 8 - 12 minutes, or until light golden. Cool 5 minutes on baking sheet then cool completely on a rack. Makes about 36 cookies
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02:16

The Best Oatmeal Cookies Recipe

by LeGourmetTV (5/13/13) 0 views

1 cup (250 mL) softened butter 1 cup (250 mL) sugar 1 cup (250 mL) packed brown sugar 2 eggs 1 tsp (5 mL) vanilla extract 1½ cups (375 mL) all-purpose flour 2 tsp (10 mL) ground cinnamon 2 tsp (10 mL) ground allspice 2 tsp (10 mL) ground cloves ½ tsp (2 mL) salt ½ tsp (2 mL) baking soda 3 cups (750 mL) quick-cooking oats Preheat oven to 375ºF (190ºC) Cream sugars and butter until fluffy, mix in eggs and vanilla. In a medium bowl, mix all dry ingredients together. In 2-3 additions mix dry ingredients into butter mixture. Stir in oats. Let dough stand at room temperature for 2 hours. Drop dough by scoopfuls onto parchment lined baking sheets. Flatten cookies slightly and bake for 10 minutes. Do not overbake. Take cookies from the oven when edges are just beginning to brown. Let cookies cool a minute or two on cookie sheets. before removing to cool completely on racks. Makes about 48 cookies
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02:31

Earl's Steak Rub and Marinade

by LeGourmetTV (5/9/13) 0 views

Earl's steak rub and marinade, takes your grilling to that next level… beyond your neighbour - Enough for 6 steaks 100mL extra virgin olive oil 2 Tbsp soy sauce 25g minced garlic 2 Tbsp lemon juice, fresh squeezed 8g basil, rough chopped 5g fresh rosemary, finely chopped 5g parsley, finely chopped 5g dried porcini, pulverized 1 tsp cayenne pepper Whisk it all together, rub into the steak and marinate for up to 24 hours.
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02:48

Corned Beef and Cabbage Recipe

by LeGourmetTV (5/6/13) 0 views

Here is a simple and satisfying meal that you don't need to Irish to enjoy. This is the basic classic recipe, feel free to mix it up with your own favourite veggies. Ingredients: 1½ lb (750g) Corned-Beef Brisket 1 Tbsp (15 mL) ground black pepper 1 tsp ground allspice 2 bay leaves 2-3 (½ lb / 250g) carrots roughly chopped 2 small (½ lb / 250g) onions roughly chopped 3 medium (1lb / 500g) potatoes roughly chopped 2 stalks celery roughly chopped ½ head (1lb / 500g) cabbage roughly chopped Method: Place the corned beef, pepper, allspice, bay leaves into a large Dutch oven along with 2-3 Litres (2-3 quarts) of water. Bring to a boil over high heat, cover decrease the heat to low and simmer for 2 hours. Then add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. Add the cabbage, cover and cook for an additional 15 to 20 minutes. Just until the potatoes and cabbage are tender. Remove the bay leaves and serve.
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02:22

Lemon Meringue Pie Recipe

by LeGourmetTV (4/1/13) 0 views

Not too tart, not too sweet; just right! This lemon meringue pie is as tasty as it is easy to make - so stop using the mix in the box, and try it from scratch. Filling: 1¼ cups (300 mL / 260g) granulated sugar 6 Tbsp (75 mL / 66g) cornstarch ½ tsp (2 mL) salt 2 cups (500 mL) water 4 egg yolks, beaten 1 Tbsp (15 mL) lemon zest ½ cup (125 mL) lemon juice 3-5 lemons 3 Tbsp (45 mL / 43g) butter Blind baked 9" deep dish pie shell Meringue: 5 egg whites, at room temperature ¼ tsp (1 mL) cream of tartar ⅓ cup (75 mL / 45g) instant dissolving (fruit) sugar Method: Pre heat oven to 400ºF (200ºC) Zest one lemon, and then juice all of the lemons to reach ¼ cup of juice. Separate the eggs. In saucepan, mix cornstarch, sugar, salt, and water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 3 minutes, still stirring. Remove from heat and whisk one-quarter into egg yolks, then whisk back into pan. Cook over medium heat, still stirring for another 2 minutes. Remove from heat and stir in lemon rind, lemon juice and butter. Set aside. Meringue: In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in sugar slowly until stiff peaks form. Pour filling into cooled crust. Starting at edge spread meringue around outside of still hot filling. Sealing meringue to the crust, which prevents it from shrinking and pulling away. Spread over remaining filling making peaks. Bake for 5 to 6 minutes until meringue peaks are golden. Let cool on a rack for as long as you can stand it.
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03:52

Ginger Spice Bundt Cake with Caramel Sauce Recipe

by LeGourmetTV (4/1/13) 3 views

Ingredients 1 cup (250 mL) buttermilk 2 eggs 1 egg white 1½ tsp (7 mL) vanilla 2¾ cups (675 mL / 340g) sifted cake-and-pastry flour 1⅔ cups (400 mL / 365g) granulated sugar 2½ tsp (10 mL) baking powder 2½ tsp (10 mL) ground ginger 1¼ tsp (6 mL) cinnamon ½ tsp (2 mL) baking soda ¼ tsp (1 mL) ground cloves ¼ tsp (1 mL) ground nutmeg ¼ tsp (1 mL) salt ¾ cup (175 mL / 180g) softened butter ½ cup (125 mL / 100g) finely diced candied ginger Caramel Sauce: ⅔ cup (150 mL / 150g) packed brown sugar ¼ cup (60 mL / 60g) butter ¼ cup (60 mL) 35% cream 1 pinch salt Method: Pre-heat oven to 350°F (180°C) In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.  In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger.   Pour into a greased 10" (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely.   Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes. Pour over cake just before you serve.