Venison Medallions with Fresh Blackcurrant Sauce I go hunting a lot. There's something nice about the ritual of seeing an animal grow, of hunting it and cooking it oneself. You know exactly...
GOOF PROOF TANNING. >>HOST: I DO NOT THINK THAT(...) >>HOST: YOU TAN YEAR-ROUND. >>HOST: I AM THE MOST PASTY CUBAN GIRL YOU PAS WILL KNOW.I LIKE A WILL LITTLE...
Hi, I’m Francis, the host of this show "Cooking with Dog." First, add your favorite type of cream to the shredded dark couverture or regular chocolate bar. The chocolate will...
Welcome to the Digital Accelaration Team (DAT) in Vevey. We are here to support brands, markets and zone initiatives, to help them to achieve and to accelerate the digital road maps. While we are...
Presentation 1: Two-color soup You need two cream of vegetable soups of contrasting colors – for example, a cream of carrot and a cream of broccoli or green asparagus. Pour each soup into a small...
In a bowl, cream the butter with a whisk. Remove the zest from a lemon – just the outer yellow peel without the white pith. Chop the zest into thin julienne strips. Then crosswise to form a coarse...
If you really want to spice things up you don't need to leave your chocolate just the way it is. You can add a little liquor to it. Any liquor that will compliment the flavor of the chocolate...
Hi guys! Let's start with another I Could Kill For Dessert! Today I'm going to prepare to you guys a Blackberry Jam with Porto Wine... Love, this thing is looking too crystallized......
A head of celery is made up of finely ribbed U-shaped stalks. To remove the fibers (strings) from the celery quickly, simply break each stalk near the end (rounded side) and pull gently. You can also...