LCTV440 Videos

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03:53

How to Blanch Fresh Vegetables – Basic Kitchen Skills

How to blanch fresh vegetables is a basic kitchen skill that can be applied to a variety of fruits and vegetables. All you need is a pot of boiling water, a slotted spoon and an ice bath. Often used prior to freezing or canning, blanching can also be used in every day cooking as well. […]
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11:52

Creamy Buttermilk Mashed Potatoes – Use a Food Mill or Ricer

Are you worried your bland, lumpy mashed potatoes will ruin your celebration meal? Then make my buttermilk mashed potatoes. Using a food mill gets the potatoes so rich and creamy you’ll want to make them this way every time. 5 mistakes to avoid when making mashed potatoes: Using the wrong type of potato. Not salting […]
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13:27

Beef Chili with Beans – The Star of the Chili Bar

A chili bar with all the fixings is fun way to get your guests to play with their food. But the star of the show is the beef chili with beans. I will show how simple it is to make a flavor packed chili that your guests can pile on their favorite toppings. === 🍽🍸🥩 […]
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04:36

Pomegranate Gimlet – Your First Gin Cocktail

My Pomegranate Gimlet takes the sweetness of pomegranate and the tang of lime and mixes them with the herbal qualities of gin to create a festive, bright cocktail. This is a great way to slowly introduce yourself to the world of Gin one cocktail at a time. === 🍽🍸🥩 RECIPE === 4 ounces (120 ml) […]
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09:07

Shaved Brussels Sprouts Salad and Apple Salad with Cranberries

If you’re tired of the same old lettuce salad, try my Brussels sprouts and apple salad. Hearty enough to be a meal, it uses apples and cranberries to provide sweetness and crunch, and a mustardy vinaigrette gives that perfect zing. === 🍽🍸🥩 RECIPE === Dressing: 4 ounces (120 ml) extra virgin olive oil 2 ounces […]
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06:32

Measuring Wet and Dry Ingredients | Basic Kitchen Skills

Taking your recipes to the next level requires measuring wet and dry ingredients accurately, especially for baking. The tools and procedures for measuring dry ingredients are completely different from measuring wet (liquid) ingredients. Though they both have the same name, there is a difference between ounces, which measures weight and fluid ounces which measures volume. […]
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05:34

How to Make a Caramel Apple Cider Martini

When I think of Fall I think of apples. Apple cider, apple pie, caramel apples – the list goes on. My Carmel Apple Cider Martini brings all these flavors together in a cocktail glass. === 🍽🍸🥩 RECIPE ===3 ounces(90 ml) Blended whiskey3 ounces(90 ml) apple cider1 ounce (30 ml) Butterscotch liqueur or schnapps1 ounce (30 […]
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10:36

Pasta with Swiss Chard and White Beans | Vegetarian Pasta Recipe

My Pasta with Swiss Chard is a dish that comes together quickly and is a great vegetarian option. The swiss chard brings two textures – the stems add crunch, while the leaves gently wilt into the white beans and tomatoes. This can be served as a side dish or as a main course. === 🍽🍸🥩 […]
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07:28

When to Shake or Stir a Cocktail – Basic Bar Skills

When to Shake or Stir a cocktail is one of the burning questions for home bartenders and one of much debate, especially when talking about the famous martini. Generally stirred cocktails will be cold with little dilution, where as shaken cocktails will be extra cold, aerated and foamy. The general rule for shaking: When the […]
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10:32

How to Make Onion Soup in a Pumpkin Bowl

A new twist on French onion soup, my Onion Soup in a Pumpkin Bowl uses caramelized onions and blue cheese melted into soup rather than being on top. Serving it in a hollowed out pumpkin, the soup picks up the subtle flavor of the pumpkin bowl. We love to serve this in the fall and […]
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14:47

Pumpkin Cheesecake Deluxe with Gingersnap Crust

I love pumpkin pie and I love cheesecake. So why not combine them? My Pumpkin Cheesecake Deluxe uses gingersnap cookies for the crust, which gives a warm and spicy contrast to the sweet creamy filling. === 🍽🍸🥩 RECIPE === Crust: 32 gingersnap cookies, coarsely crushed 3 tablespoons brown sugar 6 tablespoons melted butter Filling: 3 […]
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04:49

What is Mise en Place – Everything in its Place for Recipe Preparation

Mise en Place (MEEZ ahn plahs) which means “everything in its place” is a French term. It is a technique chefs use to assemble meals quickly and effortlessly. It works by having all your ingredients measured, weighed, chopped and cut as well as getting all the pans, mixing bowls, tools and equipment needed. Devoting one […]
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