Art & Design - thaRebellion

Chef D

by admin | Mar 8, 2024 | Food & Drink, Places | 0

Beyond his culinary feats, Chef D is an author, global traveler, and visionary entrepreneur who...

Read More

tharebellion

#ThaRebellion Lifestyle | Fashion | Media

🍅 Sauces Like a Chef, Episode 11 Classic Tomato

🍅 Sauces Like a Chef, Episode 11
Classic Tomato Sauce

Want the recipe PDF? Comment below with “tomato”.

Ingredients:

750g fresh tomatoes
1 banana shallot
3 cloves garlic
500ml passata
Large bunch basil
Salt and pepper
60ml olive oil

Method:

1. Peel the tomatoes by cutting a cross in the tops and bottoms. Blanch in boiling water for 20-30 seconds then remove and place immediately into iced water to cool. Peel off the skins.

2. Cut the tomatoes into quarters and remove the seeds and core with a knife then cut the flesh into dice.

3. Heat the olive oil in a heavy-based pan and add the shallots, garlic and a pinch of salt.

4. Cook until translucent and soft but not browned.

5. Add the tomatoes, and vodka and allow to boil, then stir in the passata.

6. Bring to a simmer and turn down the heat.

7. Tie the basil in a bunch and add to the pan and allow to infuse while the sauce bubbles for 10 minutes. Season to taste with salt and pepper.

8. Serve with freshly cooked pasta, a good grating of cheese and a drizzle of olive oil. #ThaRebellion @herd.chefs

Breakfast Like a Chef, Episode 7 Egg Yolk Hash Bro

Breakfast Like a Chef, Episode 7
Egg Yolk Hash Brown

To get the recipe PDF with UK/US conversions comment below “yolk”.

Ingredients:

1kg (peeled weight) Agria Potato
170g (peeled weight) Onions
375g Clarified Butter

Seasoning mix
14g Tapioca Starch
7g Onion Powder
4g Fine Salt

Filling

6 egg yolks
Sea salt

You will also need 6 ring moulds of about 8cm diameter and 4cm depth

Method:

1. Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside.
2. Squeeze out excess moisture from the grated potatoes with a clean cloth.
3. Heat the clarified butter in a heavy pan and stir in the grated potato with a good pinch of salt. Set the heat to very low and put the lid on to cook for 15-20 minutes, stirring carefully every 5 minutes.
4. Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool.
5. Mix together the seasoning ingredients and add to the potato, mixing well.
6. Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil.
7. Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt.
8. Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula.
9. Place another sheet on top of the rings, weight and refrigerate for at least an hour.
10. Heat the vegetable oil in a pan to 170 degrees
11. Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through.
12. Serve immediately sprinkled with chives and sea salt flakes
#thaRenellion @herd.chefs

🌿Sauces Like a Chef Episode 1: British Pesto Sa

🌿Sauces Like a Chef Episode 1: British Pesto Sauce

For a PDF version of this recipe with UK/US conversions, please comment below with the word ‘pesto’ and we’ll send you a link.

Serves: 4

200g basil, picked
100g spinach, stalk removed
½ cup grated Bermondsey Hard Press
¼ cup roasted hazelnuts
2 cloves garlic
1 tsp Salt
Juice of 1 lemon
Zest of 1 lemon
4 tbsp rapeseed oil
60ml blanching water

- Start by bringing a pot of water to the boil. Have a slotted spoon close by.
- Pour the oil into a blender jug followed by the hazelnuts, garlic, cheese, basil, salt, pepper, lemon zest, lemon juice.
- Place the spinach in the boiling water for 30 to 60 seconds, until it goes bright green.
- Transfer it from the water straight to the blender, along with 60ml of the blanching water.
- Blend all ingredients to a bright green, smooth sauce. It should resemble thick double cream. You can adjust the consistency with a little extra blanching water if needed.
- Season with salt and pepper to taste.
- If cooking with gnocchi, add your gnocchi to the pan with a splash of the blanching water. Cook the starch out for a few minutes then add your sauce. Cook the gnocchi with the sauce for 3 minutes to mantecare it. Top with more grated cheese and oil and serve.

#Likeachef #thaRebellion @herd.chefs

今話題のスーパーフード『ビーツ』を
効かせた健康食がたくさん楽しめます♪

@the_b_e_e_t
📍渋谷区神宮前5-16-5
デトックスアサイーボウルやフルーツをたくさん摂取できる
アサイーフルーツボウル、ワッフルコーンの中にいちご大福
が入っているワッフルコーンモンブラン❗️

ビーツといえば『ボルシチ』は日本人に食べやすいテイストにアレンジ❗️
豆乳を使用した、グルテンフリーのクラムチャウダーも
ご用意しています。

OPEN: 11:00〜19:00

#japan #japanesefood #japaneseculture #thaRebellion #omotesandocafe #表参道カフェ #食べ歩きスイーツ #アサイーボウル専門店 #アサイーボウル #カフェ活 #わんちゃんと一緒

ピタヤボウル🩷 2023.12/20NewOpwn @the_b_

ピタヤボウル🩷

2023.12/20NewOpwn
@the_b_e_e_t
渋谷区神宮前5-16-5 #thaRebellion #the_b_e_e_t

赤色のドラゴンフルーツを使ったヘルシースイーツ

アサイーに変わるスーパーフルーツ♪

レッドピタヤに含まれる「ベタシアニン」という色素は、強力な抗酸化作用を持ち、美肌への効果が期待できます。ほかにも、ビタミンや食物繊維なども豊富なので、美容食として最適です。

#ピタヤボウル #hawaii #ドラゴンフルーツ #ビーツ #原宿カフェ #キャットストリート #表参道カフェ #カフェ活 #アサイーボウル #frp #おしやれ人

Tokyo’s next viral Mont Blanc 🍓 新しいビ

Tokyo’s next viral Mont Blanc 🍓

新しいビーツデザート専門店

@the_b_e_e_t is Shibuya’s newly opened cafe promoting the sweet health benefits of beets. Highlighting this super root vegetable in all their bowls and desserts, their newest Mont Blanc has quickly begun to steal the spotlight on Japanese social media. This waffle cone is layered with mascarpone cream, chocolate crunch, a handmade strawberry daifuku, vanilla ice cream, and their signature marrón and beet purée.

🏷️ ¥1280ワッフルコーンモンブラン Waffle Cone Mont Blanc Cake

📍 The Beet (5 Chome-16-5 Jingumae, Shibuya City, Tokyo 150-0001, Japan)

#PR #tokyoeats #東京グルメ #モンブラン #tharebellion

Paradise Lounge, where tropical details and signat

Paradise Lounge, where tropical details and signature cocktails make for easy living. Open to all 7 days a week–weekdays 11am–midnight, weekends 10am–midnight. #thaRebellion #hotelstvincent

Hotel Saint Vincent’s unique spaces are the perf

Hotel Saint Vincent’s unique spaces are the perfect backdrop for gathering with friends, families, and colleagues to celebrate the season. We can host anything from intimate personal celebrations to grand events, and everything in between. Choose from exquisite indoor and outdoor spaces—a poolside setting, mezzanine deck, or private Chapel Club—all ideal for bringing your party to life.

This season, we are offering special perks to certain events that book before the end of the year. Perks include special discounts on room blocks, a complimentary 2-night stay, and waived venue rental fees.

Click the link in bio to book a private event or email sales@saintvincentnola.com to learn more about planning your event at Hotel Saint Vincent.

Offer expires Saturday, December 31, 2023. The offer does not apply to event spaces booked in 2024 and cannot be combined or applied to existing bookings or contracts. #thaRebellion #hotelstvincent

Chapel Club for day time hangs and late night reve

Chapel Club for day time hangs and late night revelry.

Photo: @douglasfriedman #thaRebellion #hotelstvincent

Vegetable Udon Stir Fry can be on your table in 15

Vegetable Udon Stir Fry can be on your table in 15 minutes! This super-simple, rich, and healthy vegetable udon comes together in just one pot – perfect for a busy weeknight.

To find the recipe visit the link in #omnivorescookbook bio and search Vegetable Udon Stir Fry.

#thaRebellion #AsianFoodPorn #AsianRecipe #ChineseRecipe #HomemadeChineseFood #NoodleRecipe

Vegetarian Kimbap is a Korean classic featuring eg

Vegetarian Kimbap is a Korean classic featuring egg, rice, and veggies rolled in seaweed. It’s both refreshing and satisfying and perfect for an appetizer, snack, or picnic. Perfect and packable for summer.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Flavor-wise, the umami of the seaweed is lovely against the mild fragrance of the different veggies. And the Korean pickled radish (danmuji) has a delightful sweet-sour-salty character that shines through everything.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
To find the recipe visit the link in #omnivorescookbook bio and search Vegetarian Kimbap.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#thaRebellion #AsianFoodPorn #AsianFood #Kimbap #Vegetariankimbap

Have you tried general Tao tofu? #tharebellion #ge

Have you tried general Tao tofu? #tharebellion #generaltaotofu original #omnivorescookbook

Follow on Instagram