![]() ![]() ![]() Learn how to choose the right type of potato, infuse your cream with flavor, and achieve a smooth and creamy purée. Gordon’s perfect mashed potatoes rely on a waxy potato and potato ricer. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive. Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. 03 – Crispy Duck with Red Endive and Spinach Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve. 02 – Red Wine Poached Egg, Asparagus, and Mushrooms In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.
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