1 1/2 cups milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons vegetable oil
1. Preheat oven to 425
2. In a blender, put in the 4 eggs, milk, flour, and salt and blend. Remove mixture from blender and place in refrigerator for at least 30 minutes.
3. Put 1 tsp. vegetable oil in each hole in the muffin tray and place the tray into the oven until it becomes just a little bit smoky.
4. Once you remove the tray from the oven, quickly pour in the batter to fill the tins and place it back into the oven.
5. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins
6. Bake for 15-20 minutes until the Gordon Ramsay’s Yorkshire Pudding have risen and have a golden brown top. Enjoy!
1 ½ c. raspberries
1 1/2 c. sugar
1 vanilla bean, split
2 large egg whites
Icing sugar to dust
2/3 c. milk
½ c. heavy cream
1 tbsp. flour
3 egg yolks
3-4 Amaretto biscuits
1 tbsp. brandy
3 tbsp. butter
4 tbsp. grated chocolate
1. Preheat oven to 375
2. For the jam, mix together 1 c. raspberries, ¾ c. sugar and vanilla in a saucepan at medium heat until it reaches a thick consistency. Sift the mixture in order to remove seeds and place jam in the fridge in order to cool down.
3. In another saucepan, pour in the cream and milk and bring to a boil
4. Take leftover raspberries and pour brandy over them. Set aside.
5. Crumble up the amaretto biscuits. Set aside.
6. In a bowl, mix together 3 egg yolks, 1/4 c. sugar, and flour. Whisk.
7. Pour the cream mixture that was brought to a boil into the same bowl and whisk once more.
8. Pour the entire mixture back into a saucepan and cook until it thickens. Once it thickens, pour it into another bowl and place into the fridge to cool.
9. Brush the insides of ramekins with butter, put in the grated chocolate and swish the ramekins around so that it sticks to the sides.
10. Take both the jam and pastry mixture out of the fridge and mix them together. Set aside
11. Put egg whites and ½ c. sugar into another bowl and mix until it has been completely whipped. Stir in the whipped mixture into the jam/pastry mixture. Set aside.
12. Take the brandy-soaked raspberries and crumbled biscuits and place at the bottom of each ramekin.
13. Evenly distribute the pastry mixture into each ramekin. Smooth the tops and run a knife around the edge.
14. Place ramekins in over for 10 minutes
15. Remove ramekins from oven and dust the tops with powdered sugar. Enjoy your Gordon Ramsay’s Home-Made Raspberry Soufflé to the fullest!
2 tbsp. Butter
¼ c. Mushrooms
2 chopped Bell peppers
3 c. vegetable stock
3 c. Risotto rice
1 sprig of rosemary
¼ c. parmesan cheese
1. Heat oil in saucepan over medium heat; add mushrooms, bell peppers and onions. Season with salt and pepper and cook until soft.
2. In a separate saucepan, slowly cook the rice while adding bits of the stock at a time so that it absorbs.
3. Add mushroom mixture into rice and let it continue to cook until rice is al dente.
4. Stir in parmesan and butter so that it mixes well with the rice.
5. Remove your Gordon Ramsay’s Porcini Mushroom Risotto from the stove and serve. Enjoy!
Try this delicious looking salmon any time you are up for a quick and easy to prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad mix. Gordon says you don’t need to be afraid of cooking fish, as it’s not rocket science. Score the fish, keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch the fish while you’re cooking it, use a Fish Slide
, and you should end up with a masterfully prepared salmon.
This recipe is very simple, as you can see by watching the video at the end of this post. I’ll cover the steps it takes to prepare a perfect crispy salmon.
Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes
Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.
Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.
Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.
Now you have a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad for a tasty meal.
Gordon Ramsay starts preparing the fish at 2:06 of the video.
Click here to view the embedded video.
This recipe comes from Gordon Ramsay’s Fast Food. If you like this recipe or others from this book, I would highly suggest purchasing it.
Toss the cooked crayfish tails with the mayonnaise and white truffle-infused olive oil. Stir and mix with the chopped avocado and season to taste with sea salt and black pepper.
Lightly toast 4 thick slices of rustic white bread and Sandwich it all together. Quick and easy.]]>
*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.
The secret to making this dish fast and tasty is to cook everything in the same pan.
Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.
Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.
Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.
Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!]]>
I just prepared this recipe for dinner tonight and “oh my God”, it’s delicious! It’s a cinch to make and so tasty that I stuffed myself to the point of being uncomfortable! This is a quick recipe that would be good for lunch or dinner.
I couldn’t find Toulouse Sausage, or a can of Mixed Beans, so I used Italian Sweet Sausage, and a can of Black Beans.
This Recipe comes from Gordon Ramsay’s Fast Food
Pan-fry the sausage with the olive oil and the thyme, then add the garlic and cook for 3-4 minutes, stirring occasionally. You want the sausages to be a nice golden brown at this point.
Add the mixed beans and the tomatoes and bring to a simmer. Loosely cover the pan and stew for 10-12 minutes until the sausage are cooked through.
Season with salt, pepper, and a pinch of sugar if the tomato sauce is too sharp. Serve in bowls with the bread.
Serves 2 (or 1 really hungry person)]]>
This is a quick recipe which also uses up your leftover chicken from last night (you did eat chicken last night, right?). If you’re going to pack the lunch to go, make sure to store the chicken and watercress in different containers and mix them when you’re ready to eat.
This recipe comes from Gordon Ramsay’s Fast Food which is a wonderful cook book. You can get it on Amazon.com for about $20.
Trim 7oz watercress, removing the stalks, then wash and dry on paper towels. Slice or shred the meat from 1/2 roast chicken.
For the dressing, mix the juice of 1/2 lemon with 6 tbsp extra virgin olive oil, adding any pan juices from the roast chicken and salt and pepper to taste. Toss the chicken in the dressing.
Add the watercress to the chicken just before serving and toss to mix. Serve with lemon wedges on the side and a few chunks of crusty baguette.
This Recipe is so simple that anyone should be able to pull it off. Dive right in and have yourself a quick homemade lunch. You’ll be glad you didn’t get a ready made meal.
You can find this recipe and many more like it in Gordon Ramsay’s Fast Food.
Split two poppyseed bagels in half. Toast them lightly
Mix 3.5 oz of cream cheese with 1 tbsp of whole grain mustard, add salt and pepper
Spread the cream cheese mixture over the bagels.
Arrange 2 or 3 pastrami slices, a sliced large gherkin (or cucumber if you can’t find a gherkin), and some arugula leaves on each bagel base. Put the top half of the bagel on and you’re set! Umm, umm…