Upgrade to Tastemade Plus to enjoy this video

Try it free!

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- Risotto is super duper creamy 'cause all the starch from the rice stays in the pan. That's how I make my mac and cheese. It's a one pot pasotto macaroni and cheese. It is so fast. Let me show you how to make it. Guys, this is really smart. I call it pasotto, because it's like risotto. So, a little butter. Okay, some, some shallot. Very good. Just get a little bit of that happenin'. So this is just some basic fat and onion flavoring for us. Now, pasta. Elbow pasta. Here we go. It's going right in. Gonna toast it just a little bit. Okay, now. All right, nice. So here's what's happening here. Normally, when you cook pasta in pasta water all the starch that the pasta releases goes down the drain. Look at this pasta that I've had soaking in water here. You can see how starchy the water is. It's very starchy. What does this mean? It means that when we cook it this way the starch is in the pasta. What does that mean? It means we have a natural thickener. It means we don't have to make flour and butter roue, or bechamel to make this thick. Because we already have the butter that we put in here with the starch from the pasta. So, is it as fast as a three-minute mac and cheese? No. Is it faster than one that you have to boil water with? Absolutely. So when you add some liquid, that was chicken stock, you can water, you could add beer, as long as it's not an IPA, it's too bitter. No good if you do that. You can already see just the way this is boiling. Look at the bubbles. They are starchy, thick bubbles. So, we want the liquid to just cover the pasta and let it reduce down. Right around there you come in and you say, "Gee, I'd like to test if my pasta is cooked or not." And I don't even need to eat that. I can see that it's still al dente. So, what does that mean? It means that we're gonna add another liquid stage so that the pasta can cook a little bit more. In the meantime, why don't I chop up some of these chives. So we're developing what the French call a veloute, which is a stock with equal parts butter and flour. We don't have any flour in here, but we have the starch that's coming off of our pasta. Mixed with the butter and stock. So we've got this natural veloute happening. The pasta is now cooked. We will add some delicious cheddar cheese. And you want to make sure that it's all grated up. Because then it has more surface area and it's gonna melt better. If you need a little more liquid, totally fine. Nice and cheesy. How about a little more. What if we put a little bit of fontina. Obviously you can put whatever cheeses you want in here. Make it extra cheesy. All right. Now just like the Italians do with risotto, you're gonna come in with some cool butter. And that cool butter is just gonna get stirred in. The butter is all melted in there. And then just to give it a little more viscosity you can come in with some, just a little bit of cream. That's probably a tablespoon. And that's just gonna give you a little more wetness. Home made macaroni and cheese, faster than this? Impossible. Wonderful pasotto. Pasta risotto. Pasta in the style of risotto. Macaroni and cheese. It looks absolutely gorgeous. Some chive. Homemade macaroni and cheese in five minutes, in one pot. You can do it. It looks fantastic. Do it, do it. - This is the perfect one pot penne dish. It has lots of parmesan, garlic, chili and white wine. Let's get started. First, I'm gonna add a little bit of olive oil to the pan. And garlic. I'm gonna turn this on medium low. So while the garlic is sweating, I'm gonna chop my tomatoes. So, my fiance's family loves to make this recipe, and they think they can make it better than me. So, we're just gonna try to do it a little bit better this time. I'm a very competitive person and my fiance is very competitive as well. So, she's gonna tell me I'm doin' this wrong. So now that the garlic is cooked you're gonna add your tomatoes. I'm gonna add a little salt. Some chili flakes. Spice things up. I want the tomatoes just to break down. I eat this all the time when I go to my in-law's house. This is the only thing my fiance knows how to make. I'm gonna pay for that. Now that the tomatoes have broken down I'm gonna add some white wine. The white wine adds nice acidity to it and you're gonna want to cook the alcohol off. So you want this to reduce. I'm gonna add a little bit of cream as well. So my general rule of thumb is if the wine is good enough to drink, it's good enough to cook with. For this particular recipe you want more of a dry wine. The wine does cook off, so you're not really eating any alcohol, but if you don't want to use alcohol, just use a little bit more lemon juice. So at this point, I'm gonna add the pasta. It's reduced enough where the sauce will coat the pasta and it will cook down a little more. Add some parmesan cheese. Gonna add the juice of a lemon. And I'm gonna add some fresh basil. Don't be afraid of the basil. You want to add a nice handful of basil to this. Give it a taste. The final ingredient is butter. You add the butter at the end so it doesn't break while you're cooking it. This makes it a nice creamy, rich sauce. Kind of brings it all home. So a little more salt. I love spice, so some more chili flakes. And I'm ready to plate. This is an easy one pot penne pasta. I'm just gonna finish with some more parmesan. And there you have it. Penne pasta with basil, parmesan and garlic. So, good. This is really, really delicious. The creaminess from the parmesan and the cream. The spiciness from the chili flakes, the garlic, the umami is just amazing. So here we have it. An easy one pot penne pasta that you can make any night of the week. - I'm really excited for this recipe because when I tested this recipe it was just amazing. I was just so shocked. Never going back to stir-fried chicken chow mein because it's so much easier. So the first thing you need to do is marinate chicken breast with a little bit of soy sauce and some Chinese cooking wine, Saoxing cooking wine and Chinese five spice. It's really aromatic. It's cinnamon, clove, peppers. It's just really, really good. And, here's my secret coming out. Baking soda. This is the secret to make that tender, succulent texture of the meat that in Chinese restaurant you always want to know how to make it? This is it. Very little bit of baking soda. And just give a good toss. Just like so. A little pinch of black peppers. And just set aside. And another fragrance vegetables for chicken chow mein. One red chili sliced. Just like that. And next, let's cut up some bok choy, baby bok choy. So, you have to wash the baby bok choy before you use, because they contains a lot of dust inside of them. And just cut it into half or quarter. I have shiitake mushrooms. It's like shiitake boobs. Now, we are going to remove the stem of shiitake mushroom because it's really, really tough and just slice. It's like almost like umbrella. So, the mushrooms are ready. And another vegetable we're gonna add is some green onions. So green onions, you want to cut into half, lengthwise, so all the vegetables will keep in the same shape, like a long strip shape. Now is the time to turn on the heat and add some cooking oil. And let's talk about the pan because it's very important for this recipe. You want large, large enough. This is spaghetti, can get into at straight, whole entire thing like this. So, it should be as wide as this. And, also make sure the pan is straight-sided, that you can cover with a lid. That's the pan you want to use. And let them cook about three to five minutes. So about three-quarter way to cook and nicely seared both side. Beautiful, beautifully seared. Golden brown. Perfect. We're gonna add a little bit more oil and chopped garlic, chopped ginger and the red chili that we cut earlier. Mix them all together. Now, before the garlic burns we are going to add about two cups of chicken broth. So let it deglaze kind of bit, and eight ounce of pasta, any pasta. Add into the broth. And bean shoots. And some bok choy. Shiitake mushrooms. And cover, bring it to boil. And then reduce the heat to medium and we are going to keep it simmer about nine to 10 minutes. All right, my chicken, one pot chicken chow mein has been simmering away. All the liquid has been gone. Perfectly cooked. We're gonna finish with adding some bean sprouts. Will add nice crunchy bite. And the chicken back to the pot. And the green onion we cut earlier. And at this point you will now increase the heat about medium high to high. And lastly, three tablespoons of oyster sauce. Oyster sauce is really great when you're doing stir fry because it's savory, it's sweet. It has umami flavor, which is amazing, amazing for stir frying. Now, we just want to mix everything together and toss this until the sauce is evenly coated with all of the vegetables and noodles and the chicken is warmed through all the way. Finish with some drizzle of sesame oil. Which is green. Oh, this is beautiful, beautiful flavor. And some sesame seed. You serve this to your families and friends. How many people can guess this is one pot chicken chow mein? I bet no one. - Today, I'm gonna show you how to make a cheesy sausage gratin with some kale because I be killin' it in the casserole game. Let's get started with the sausage. So I've got a cast iron skillet here. Just letting that heat up a bit. And I'm gonna brown the sausage. Just some regular old Italian sausage removed from the casing. Break it apart. So it'll get nice and browned. Meanwhile, I'm gonna work on my herbs. I got some rosemary, thyme, and sage. So good. So you just need a little bit of each. Roughly chop them up. A little thyme. Always got time for thyme. How many puns can Jen destroy today? There are already a ton of flavorful aromatics in the sausage, but I just like that touch of fresh herbs. Okay, and a little bit of sage. Bundle this all together. Give it a rough chop. How ya doin' sausage? You talkin' to me? I hear you. You ain't there yet though. While I'm waitin' for the sausage to brown let's talk about gratin. So, all gratin means, with cheese. Something that's baked with cheese. It could be potatoes, sausage, whatever. I just like to call 'em casseroles because it's awesome. Don't be afraid to call things casseroles. You won't sound so basic. They're a magical thing you just pop in your oven and be like, voila. I made the casserole for you. All right, the sausage looks good. I'm gonna add some shallots here. And those herbs. Sprinkle, sprinkle. Oh yeah, that smells good. We've got a good mix. Just cook it until the shallots get a little translucent. And then, you can add the kale. That looks, and smells, good to me. In goes the kale. Now this looks like a lot, but this really cooks down. Just move it all around in the pan to help it wilt down. Suck up all that flavor. And that looks good to me. I'm just gonna set this aside and we can work on the sauce. Now it's time to make a roue. I got equal parts butter and flour. Now, this doesn't need to develop any color. So it doesn't have to be like a rouge roue. You just want that raw flour to cook out. Now, I'm gonna switch over to a whisk 'cause that's what you're supposed to do. That looks good. So, once this starts looking like wet sand you can add cold milk. Just a little bit at a time while whisking. That way you get rid of all the little lumps. A little lump is okay though. Okay, now the rest goes in. Turn up the heat a little bit. And allow this to thicken up. Get all around the sides. Don't miss an inch. Okay, that's thick enough. I'm gonna lower the heat a bit. Look at that texture. All right. To this, I'm gonna add a little bit of salt, some pepper, and just a little, little sneaky-poo of nutmeg. That's the consistency you're looking for. In goes some shredded parmesan and a little bit of shredded Jarlsberg. All right, that looks good. Just gonna turn off the heat, and the sausage and kale mixture can go right in. That strength, all for the cheese. Mix that all around. Now this is ready to go back into this cast iron. Just do that. Let it rest in the skillet. Allow the contents to pour out. Perfect. Smooth that out. Now, we're not done here folks. We're gonna add some more cheese right on top. A little bit of panko bread crumbs, and a little bit of cheese, or that Jarlsberg. Parmesan. All right, that looks amazing. You could just eat it right there, but no, no. We're gonna bake it. You can even make this ahead of time, freeze it, people come over, pop it in the oven. This goes in at 375 until the top is nice and crusty and bubbly. Oh yeah. That smells so killer. You can share this with everyone, but being the fat that I am, I'm just gonna eat this by myself. No, I'm just kidding. Tear myself a good, oh, look at that creaminess. And there you have it. Cheesy sausage and kale bake. I hope you guys give this a try. I'll see you next time. Remember to just eat life, In all it's cheesiness. Oh, I'm not gonna forget you, sausage. People like to seek comfort, in other people. But no, no, no. That's just gonna lead you to more sadness. So, what's my suggestion? You comfort yourself. I highly recommend making comfort food. So today, I'm gonna show you how to make my favorite Filipino comfort food, arroz caldo. It's basically a rice soup, or a rice porridge, however you want to call it. And there are different versions of this all over the world. Filipinos were influenced by the Chinese and Spanish so this is a Chinese inspired recipe but it is named with a Spanish name, arroz caldo. I've got a whole onion here. This is gonna start the base of the soup. I'm starting to cry. I need comfort. Why you no give me comfort? Now for some ginger. You could do slices like this, and then cut them into matchsticks, but I just gonna leave it whole. Now, for a ton of garlic. Now half of this is gonna be thrown into the soup at the start, and the other half you're gonna set aside, for later. I'll show you why. One more thing to chop, some scallions. That's a flavor base, right here. The ginger, put it to the side. We're gonna add that a little later. I have a pot here, heating up. I'm just gonna add some oil. When it's nice and hot, drop everything in. Smells amazing whenever you have these flavors hit a pan. It's like life. It's like, burr-tr-tr, life. I've got chicken thighs and legs. You can leave the skin on, you could take it off. It's up to you. Just make sure it's got the bone in. That is flavor. It lookin' good? It's time to flip. Look at that. Now, they don't need to cook all the way. We just wanted to give 'em a little toast. Because I'm gonna drop 'em back a little later. But now, we've got all this nice, delicious bits inside. It's time for the rice. I'm using glutinous rice. Some time it's labeled as sweet rice. Now this is gonna make the texture of the soup really thick. I'm gonna add that directly to the pot and let it toast for a bit. You know, mix it up, get all the flavors coated on each and every single grain. My dad, he had a way of comparing one type of food to another. So, he used to call this Asian Fritoto. So he would say to his friends, "Oh, you want some? "Asian risotto. "It's good." It's time for water. Then back goes the chicken and those slices of ginger. You may have never had a roscaldo before, but I'm pretty sure you've had something similar. You may be looking at the flavors or the texture of the soup and going, "Yeah, it's just chicken soup." Which it basically is. That is one of the best foods of all time from all parts of the world. Once it's brought to a boil cover it up and just occasionally stir the bottom so that nothing sticks. It's been about an hour. You ready for this? Ooh, that is that thickness that I'm talkin' about. Thick, thick, thick. Double sea thick, all right. Now, you're gonna take out the chicken and remove the meat from the bones. This goes back into the pot. I know, it doesn't look very attractive, but it is delicious. Stir it in really well. And if you noticed, I haven't seasoned with salt or pepper yet. That's because you want to season at the end. That way you're not over salting or under seasoning. I was gonna sneeze, nope, close call. Don't you hate when that happens? I'm gonna move this to the side because now we're gonna fry up that garlic that we saved. Add a bunch of oil. Keep the oil nice and low and fry the garlic until golden brown. That's ready. Don't let it get any darker than that. And then transfer it to some paper towel. The best part is serving the food. Whenever I was sick, I would ask my mom to make this. Although she'd do the quick version, we also call that lugao, where you just use a leftover rice. If you don't want to wait and hour, boom, boom, boom, it's done in 10 minutes. We're not done yet. We've got the toppings. Some cilantro. This is to your liking. That crispy garlic, oh yeah. That's texture. A soft boiled egg or a half boiled egg, however you call it. Just right down the center like this. Oh, yeah. A little bit of fish sauce. Don't be scared of it. It does wonders. A little bit of brightness, lemon. Ah, yeah. You know when you eat something and it just like covers your entire body in a blanket inside and outside, and goes, "I love you." I hope you guys give this a try. I'll see you next time. Remember to just eat life. - I tweeted to you guys asking what are your favorite comfort foods and you guys responded whole-heartedly. So, I took the top ranking comfort foods and I mashed them all together. Today we are making a twice baked pizza macaroni mashed potato. Don't think I can? Just watch me. I'm excited. Everything in my house smells delicious right now. So let me tell you what's up. I've got two baker potatoes roasting in the oven right now. I didn't bother showing you that 'cause you know what that looks like. And we're gonna get started on the homemade cheese sauce for the pizza macaroni. So, I've got a skillet over here that I want to just get on the heat 'cause I'm gonna melt my butter. Then we're gonna add a little bit of flour. This is called a roue. It's what makes any cheese sauce a delicious cheese sauce. We mix that until we get kind of a paste. You want to cook down the flour a little bit. Check this out. Half a cup of milk goes in. Badda-boom, badda-bing. Nice. And you'll watch it start to thicken right away. See how my spoon just kind of goes through and makes an imprint? That's what we're lookin' for. Then I like to get it off the heat. And I'm gonna mix in the cheddar cheese. The reason I don't like to do it on the heat is that I find that if your pan is too hot, you're gonna start to get weird little lumps and like curdles, and the cheese is gonna do weird things, so I like getting it off and just slowly, slowly melting that cheese in there. That is beautiful. Now, I have got my favorite, all-time favorite pizza toppings. Some pepperoni. I like turkey pepperoni so that's what this is. Red onion, mushrooms and green pepper. I'm going to add a bit of each. I'm not gonna add this whole bowl because I want to save some toppings for the top for later. I'm gonna incorporate that. We have a beautiful cheese sauce with our pizza toppings. Then we go in with some cooked macaroni. And just give that a stir. Okay, I got these hot potatoes. They are very hot, they are indeed. Could have let them cool but I am in urgency mode because I need these done and in my face pronto. Do I seem weird today? I gotta get these unwrapped. So, that's what I'm gonna do. I'm gonna slice each one in half. So, now that I've got those cut, I'm just gonna take one half at a time and I'm gonna scoop 'em into this bowl. I want to keep the skins intact as much as I can. And then to that, I'm just gonna make a standard mashed potato mix. If you wanted to add a little bit of roasted garlic in here, or some like chives or something, that would be delicious. I'm just doin' the typical, got a little bit of butter here. That's goin' in. I got just a touch of milk, and a little salt and pepper. All right, mash it away. All right, mashed potatoes. They look smooth. So, they're goin' back in our twice baked potatoes. Just do a thin layer in each. And I want to spread it out flat. Now for our macaroni. Our pizza mac and cheese. So get a good scoop. And I really want to mound it. I want these to just be luxurious and over the top, perfect. So, then I've got some store-bought pizza sauce, which I think just makes everything convenient. Get some marinara on there. Use the back of the spoon. Remember those toppings we saved? Gonna sprinkle those over. This is just getting ludicrous now. A little extra grated cheddar from a height or just close up 'cause that didn't work. Cool, and then this goes on my baking sheet. I'm gonna layer them on. And this is gonna bake just until the cheese is ooey-gooey and melted. And then we're gonna eat it. You, this is what you wanted. You did this, not me. So, if this is shit, it's on you. All of you. Every single one of you that tweeted. I'm gonna dig in. Yup, carb on carb on carb. Oh, yes. Thank you. This is not about me. Thank you for doing this. You did me good. You guys are awesome. Thank you so much for watching this video. Thank you for making this weird concoction, and I will see you next time. - Here we have macaroni and cheese one pot, also known as pasotto mac 'n cheese, the sequel. And guess what? It's better than the original, which has never happened in the history of the world. Except for now. Join me on this journey. The one pot mac and cheese, the pasotto mac and cheese, has been a big hit. You've sent me photos from all over the world. So, I thought we'd make pasotto mac and cheese, the sequel. And start with bacon because everybody loves bacon. This is one or two, depending on how much you like it, pieces of bacon sliced up. You can kiss it with a little bit of olive oil just to help. Just to help it out. Oo-la-la. Spread it out so that you make sure that you get good browning. And while that cooks come over here quickly to your shallot. Time is of the essence. A lot of bacon fat has rendered. That is excellent, excellent news. What I'm gonna do is pull the bacon out, keep the oil, and keep the bacon fat, and I'm gonna but these bits of crispy bacon on top of the dish at the end, because that is classy, as . So, the brilliance is the bacon fat is now the fat that we are cooking the shallots in. You have got to love that. Woo, salt, very important. So this will bring out the last bit of moisture. All right, now here's the part where all the Italians say, "You're crazy, you're ruining our culture." But it's what makes a one pot macaroni and cheese. Put the pasta straight in. That's right. It's the pasotto method. Pasta risotto. Pasotto. And not only does it give us just one pan to cook in, but all the starch that comes off the pasta that would normally be dumped down the drain, is kept in the dish. It's starchy, it's sludgy. So it's a fake roue. Which means you do not have to add butter and flour. So there's less things to do, and screw up. So give a little toast onto that. Just a tiny bit. Get 'em shiny with fat, and now come in with beer, white wine, stock, water, whatever you have. Make sure that the pasta is covered. Go full blast. Work on your poetry. It's gonna get thick. It's gonna get starchy. You're gonna add a little more water, that's cool. And in the meantime, you can just start grating cheeses. Today we have fontina, white, mild, creamy delicious. Parmesan, sharp, nice to finish with. And blue cheese, funky, barnyard, hay, horses. The trio is quite unbelievable. Look at the bubbles. They look more robust than just water bubbles. Because they're starchy fake roue bubbles. All right, fontina. Very soft. The biggest mistake you can make in a dish like this is using a pasta that's too big. Let's get some of the blue cheese in there. And let's get a little bit of parmy, parmesan. Funny fact, called parmesan, because it comes from the town of Parma. We're five minutes in. Try the pasta. See where it's at cooking-wise. Firm, but close. So, at this point I would just add a little more broth just so that the pastas are fully submerged underneath liquid. All right, let's try the pasta one more time. Al dente, but edible. So, that means it's the perfect time to lower the heat and start mixing in our cheeses because the pasta's gonna continue to cook. Unless, of course, you like the mushy pasta. And I totally understand that. Cheese is gonna be much easier to stir in when there is a lot of liquid present. At this point you want to try and keep it moving. There's a lot of cheese in there. Things are gonna get sticky and burny. All right, this is wicked hot as you can see. Heat is off. So we're gonna add a little bit of heavy cream. Just a tiny bit because it gives you a little je ne sais quoi. Which means I don't know what. Here's our bacon. I'm gonna put it into our cheese bowl. Clearly ooey-gooey, you see what's happening? What more do you want in a mac and cheese? I ask you, citizens. If you use a vegetable stock, like this one, you're gonna have a dark rich color. Beef stock, same thing. In a lot of ways, this is like a French onion soup with shells and cheese. Well, French onion soup has cheese too. Okay, look at that. It's gorgeous. Oh, that is so damn good. Here's the bacon bits. That's all she wrote. This is better than the original, which never happens with sequels. Friends, make it. Send me photographs of the digital nature. I want to know what you think. ♪ Tell me why your song is sad, never glad ♪ ♪ Blue River, Blue River ♪ ♪ Do you hold the memory ♪ ♪ Of a vanished dream ♪ ♪ Sing to me of lips I've pressed and caressed ♪ ♪ Blue River, Blue River ♪ ♪ Till I saw my hopes ♪ ♪ Go drifting down a stream ♪ ♪ Can't we both forget that bright ♪ ♪ Summer night, in our little canoe ♪ ♪ When her blue eyes lost their light ♪ ♪ As we whispered "adieu" ♪ ♪ When I hear your lonesome song ♪ ♪ I know that something's wrong ♪ ♪ Blue River, Blue River ♪ ♪ Maybe it's because I'm just as blue as you ♪ - Salsa, beans, cheese, chilis you have all of these incredible flavors all packed into one little pan. I have reinvented taco night, and made it a whole lot more family style. Let's build our taco skillet. I love making these for parties because they're really easy to throw together. It feeds a big crowd. So all you're gonna do is on each tortilla you're just gonna spread your refried beans. You're gonna put some salsa in there. These are all classic Mexican flavors that a lot of people love. So you just can't go wrong here. And some mozzarella cheese. And all you're gonna do is you kind of roll up like a jelly roll. And now we're just gonna cut it into four little pieces. I'm gonna cut off the ends just so they stand up nice and tall. I'll cut it right in the center, kind of like you would a sushi roll, and then one and one. Just take these guys and just all in your skillet. So pretty. These are just really fun for everyone to just grab their own. It makes a really fun presentation. Let's keep building these. All right, we're getting these nice, tucked in here. I love it when it's done in a really rustic looking skillet like this. 'Cause you can bring this right to the table and it makes for an awesome presentation. You've got your jalapenos here. Obviously if you don't like spice you could just omit it or do a little bit less, but I like these really nice and spicy. We're gonna top it off with some more salsa just to get it nice and saucy and as it cooks that sauce kind of drips in between all the little crevices there. And with the salsa also, you can go mild, you can go spicy, totally up to you. We got some green chili peppers here. There's so many layers. We're just building layers and layers of flavor here. And we're gonna top it all off with some more cheese because you can't go wrong with more cheese. All right, this all ready to go into the oven. 400 degrees for about 35 minutes until the cheese is oozing all over the place and oh my God. I'm just getting really excited. Let's go. It smells like cheese heaven here. This looks so good. This is how you want to serve it. You want to bring it right to your table. And put it right on your plate. And get it out there. Oh snap. A nice hearty family meal. You can do this for a party. Cinco de Mayo. You name it. It works for so many different things. So easy to put together. I just finish it off with some nice fresh cilantro. You guys gotta try this. This has such good flavors. It has that heat, the cheese. So simple to throw together. It's like a no-brainer. You gotta try this one out. Hope you love it. - Hey guys, if you have a couple of croissants lying around, I have the recipe for you. Sometimes I just feel like I need to give myself a little gift. And I love making desserts that are just really tasty and very quick to put together, use simple ingredients, yet come out to be absolutely gorgeous and beautiful and taste so good. I'm not a dessert person in terms of making them. I've never been a huge sweet tooth. But, I like making certain staples that are fast and that are just very good. So today I'm going to show you how to make a croissant bread pudding in a skillet. No bake, no oven needed. Very simple. I'm gonna start off with both my evaporated and my condensed milk. Put that into my pan here. All I want to do here is just kind of warm up everything. I'm gonna add in a little bit of nutmeg and some vanilla essence. Just mix that in. Once it's slightly warm and properly combined we're gonna go ahead and place that into my first bowl here. Now, I'm gonna grab some brandy. And I just want to cook that down until most of the alcohol content is gone. Add a little bit of honey to it. Just quickly flambe that. And just burn all that alcohol that's in there. Once your flames have died down, go ahead and add that to our milk mixture. Let that cool off a little bit, but not too much. You want something still warm. Two egg yolks to go right inside. So what we're doing here is just making sure that we're really kind of beating the egg yolks in, starting to warm them up slowly so that when we put them in the skillet they don't get too shocked. All that is ready to go. Now we're just gonna use two pieces of croissant which we're just gonna chop up. This recipe works best when your croissant is almost kind of stale actually. You're gonna mix that all in and make sure that bread really kind of just absorbs all that liquid that's in there. A little bit of salt. Mix that in. Put your pan on. Some butter. Place that all in. Kind of press it down just like this. So all you need to do now is cook it at very slow heat and just cook it down until you get a very nice caramelized bottom. All right, our bread pudding is almost done. We're gonna go ahead and just whip up our cream. So this will just be the perfect kind of accompaniment to put right on top. After that little work out, when you have cream that is nice and thick, you're basically good to go. When you move it around, it's very important that it's not jiggling any more. That means basically all the eggs that are in there are pretty much good and set. So as you witnessed it, it's a very quick recipe to put together. Go ahead and take a large piece out. Perfect recipe to do last minute when you have people coming over and you're not sure what to make. This is the type of food that you want to do. It's really simple. Grab some cream. I'm not a dessert guy, but this works 100%. - Today, I'm grilling dessert. Chocolate chip cookies and brownies all in a skillet. I put some ice cream on top, and it's glorious. I'll show you how. I have some room temperature butter that I've just been mixin' up a little bit. And to the bowl I'm adding brown sugar and white sugar to make my chocolate chip cookie dough. All right, let's mix this up. Just until the sugars combine into the butter and it creams. It will be smooth. If you look in your pantry and you don't have any brown sugar, which has happened to me once or twice, you can mix a cup of white granulated sugar with a tablespoon of molasses and mix it together and you have brown sugar. Wipe down my bowl a little bit. I bet you're thinking why are you making a chocolate chip brownie skillet on the grill? That's wild. I want to show you how easy it is. It looks ready to go. To this bowl, I'm gonna add some vanilla extract and two eggs. Let's mix this up. The wet ingredients are ready. I'm gonna move on to my dry ingredients which is some flour, and I'm adding some baking soda as well as some salt. I like a good pinch. I like three pinches. Mix it together with a fork. Flour, into this butter sugar mixture. But don't put it all in once, 'cause then it will go, poof. So just add maybe a third of it, mix it up, and then just continue to add it. Start off slow. All right, last addition. You just want to mix it until you no longer see any flour bits and then add chocolate chips. You can use whatever chocolate chips you have on hand. Semi-sweet, dark chocolate, milk chocolate. I just wanted these to be super fancy. Cookie dough batter is done. Set that aside. And then I have a cast iron skillet. I'm gonna spray it with a little cooking spray. Make sure you get the sides as well as the bottom. And here I have some brownie batter. Pour the brownie mixture into the pan first. And you can use store bought, your favorite store bought kind, or if you have like a blonde brownie recipe. And then you take your cookie dough mixture, and this is a little messy, but you kind of scoop it up, put it on, mound it up because you can't really smooth it over because this is so much thinner than the dough. You take a scoop, plop it in. I like making this in a skillet because my favorite part of a brownie or a cookie is that crispy, crunchy, chewy edge and you get so much of that in this cast iron skillet. You get this whole edge and the bottom. I'm telling you, you don't get it from any other way. That looks like a hot mess, but I promise it will make sense. So I have my grill preheated. And only half of it's on, and half of it's a little cooler. So, I'm gonna put the skillet on the cooler part. Then I'm gonna close the lid. I'm gonna check on it every 15, 20 minutes. Kind of move it around. Give it a little jiggle. Make sure it's not cooking too much in one spot. But it should take about an hour. Keep an eye on it. And I'm just gonna go, I'm gonna go hang out for an hour. Eagerly awaiting this to come off the grill. It worked. Grilled cookies. Hoist it up. Place it down with ease. It smells so good. Can you see all the brownie around the edges? And the chocolate chip cookie in the middle just kind of puffed up. So, you can serve it plain like this, or with whipped cream or ice cream. I have to try it. I'm goin' in. You know I'm gettin' an edge 'cause that's my favorite part. Like not okay, not okay. I hope you make this. This is so good. Chocolate chip cookie and brownie skillet. Make it.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.