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The Eclectic Chef
United States
Registrace 12. 02. 2023
Eclectic: “..not following one style or set of ideas but choosing from or using a wide variety.” Or: “…selecting what appears to be best in various doctrines, methods, or styles.”
I have been cooking for 50+ years. My first memories are of helping my Dad with a recipe he had got from watching Graham Kerr, The Galloping Gourmet. Fast forward to 1983 when I moved from England to the Southwestern United States. I have travelled extensively, but have developed a love of South East Asian cooking.
I am a child of what is called the Black Country in England. Inevitably as I grow older, I love to dwell on that area’s food. I am also developing a renewed interest in English food, which I consider vastly underrated.
Other areas of cuisine I love: Italy and the Iberian peninsula. I am also a dedicated oenophile, especially as it relates to Spanish and Portuguese wines. Add Sake too.
I also have developed a real interest in food safety... think what are we eating?
I have been cooking for 50+ years. My first memories are of helping my Dad with a recipe he had got from watching Graham Kerr, The Galloping Gourmet. Fast forward to 1983 when I moved from England to the Southwestern United States. I have travelled extensively, but have developed a love of South East Asian cooking.
I am a child of what is called the Black Country in England. Inevitably as I grow older, I love to dwell on that area’s food. I am also developing a renewed interest in English food, which I consider vastly underrated.
Other areas of cuisine I love: Italy and the Iberian peninsula. I am also a dedicated oenophile, especially as it relates to Spanish and Portuguese wines. Add Sake too.
I also have developed a real interest in food safety... think what are we eating?
Gorgeous Greek pasta meal -- 4 Cheese lamb Pastitsio
Here's where we re-used the braising liquid from our neck of lamb after removing the fat. What results is a low-cost, very rich, high lamb flavor dish. Gorgeous.
To recap the bechamel sauce: Melt 80 grams of butter, add 3 tablespoons of flour and cook a little bit. Don't over-brown the roux. Add 3/4 cup milk and cook gently for 2-3 minutes. Add your cheeses -- what have you? -- and then one beaten egg. Adding the cheeses will cool the sauce so the egg shouldn't separate, but whisk vigorously to make sure. Then just spread over the Pastitsio and top with more cheese if you have it.
35-45 minutes at 350F. If you're using a fan oven 35 mins will probably do it.
This yielded 8 generous portions, which are great for frozen meal prep, BTW.
To recap the bechamel sauce: Melt 80 grams of butter, add 3 tablespoons of flour and cook a little bit. Don't over-brown the roux. Add 3/4 cup milk and cook gently for 2-3 minutes. Add your cheeses -- what have you? -- and then one beaten egg. Adding the cheeses will cool the sauce so the egg shouldn't separate, but whisk vigorously to make sure. Then just spread over the Pastitsio and top with more cheese if you have it.
35-45 minutes at 350F. If you're using a fan oven 35 mins will probably do it.
This yielded 8 generous portions, which are great for frozen meal prep, BTW.
zhlédnutí: 13
Video
UPDATE: 100% whole wheat, high hydration, COLD ferment sandwich loaf.
zhlédnutí 15Před 16 hodinami
WE had another stab at our high-hydration, overnight cold ferment in the 'fridge, 100% whole-wheat loaf. It worked out VERY well, but I suspect due to a minor error I made in my Baker's Percentages spreadsheet that I may have had 2-3% greater hydration than the 85% I was aiming at. I watched a physician here on You Tube bemoaning store-bought bread but eschewing eating it due to the additives. ...
Home-style neck of lamb from the Sous Chef's 70s recipe!
zhlédnutí 25Před 21 hodinou
This is my re-do of a recipe the Sous Chef used to cook for us when we were newly married and had very little spare cash. It brings back a lot of memories, and better yet, the revamped version tastes great! It's pretty simple; we cooked it in the Instant Pot. And yes, back in the day the Sous Chef used an old-style pressure to make this. 0:03 Introduction 2:33 Neck of lamb reviewed 3:22 Mise en...
NEW!: Ninja Pro 4-in-1 air fryer review and test.
zhlédnutí 68Před 14 dny
I really liked this Ninja air fryer. Smaller profile and worked well. Not much luck on air fryer lids, some third party stuff, not offering an opinion.
10-Minute Tostada
zhlédnutí 7Před 14 dny
We made this recipe up just to see if it would work in our new Ninja air fryer using parchment paper liners hence no clean-up. It worked very well. I made and ate two! Next time I would add some shredded lettuce and chopped tomato but that's about it. We will have a full review of the new Ninja in a day or so.
Sea Monster: That is, Monkfish pilaf
zhlédnutí 16Před měsícem
Monkfish pilaf a pretty simple one-pot meal with a luxurious edge if you're judicious about where you buy your Monkfish.
Will the real Faustino I please stand up?
zhlédnutí 8Před měsícem
A follow up from our COSTCO Faustino I Reserva story of last week, with a compariosn to REAL Faustino I.
Pollo con Chorizo y Champiñones en Salsa de Crema y Vodka
zhlédnutí 31Před měsícem
This is a very simple dish: Butterfly a chicken breast, cook it both sides medium - medium/low heat browned not burned. Seasoned as you like, I used garlic and black pepper. You may want to hold the salt as the chorizo has plenty to go around. Remove cooked chicken to warming plate. Saute mushrooms until soft, add chorizo, cook until soft, and, as my Asian colleagues say, "fragrant". Add vodka,...
Ribera Del Duero: The next "big'" Spanish red? Has COSTCO called it?
zhlédnutí 68Před měsícem
Ribera Del Duero: The next "big'" Spanish red? Has COSTCO called it?
Taylors/Taylor Fladgate 20 yr Tawny Port. US v UK pricing comparison too.
zhlédnutí 22Před měsícem
Taylors/Taylor Fladgate 20 yr Tawny Port. US v UK pricing comparison too.
Chevre goat cheese and mini "Marzano" tomato tart.
zhlédnutí 15Před měsícem
Chevre goat cheese and mini "Marzano" tomato tart.
Daube de Boeuf or Beef Stew? Either way, a simple and very tasty meal. Suitable for meal prep.
zhlédnutí 35Před měsícem
Daube de Boeuf or Beef Stew? Either way, a simple and very tasty meal. Suitable for meal prep.
Cabbage 2 0. Reimagining the humble, yet very nutritious, cabbage.
zhlédnutí 15Před měsícem
Cabbage 2 0. Reimagining the humble, yet very nutritious, cabbage.
BUDGET FRIENDLY ($1/ea): Wholesome 100% home made chicken noodle soup.
zhlédnutí 20Před 2 měsíci
BUDGET FRIENDLY ($1/ea): Wholesome 100% home made chicken noodle soup.
Kisi amber wine from Georgia. Another 8,000 year-old delight.
zhlédnutí 2,5KPřed 2 měsíci
Kisi amber wine from Georgia. Another 8,000 year-old delight.
BEST BREAD YET! Overnight cold fermentation 100% whole wheat sandwich loaf.
zhlédnutí 34Před 2 měsíci
BEST BREAD YET! Overnight cold fermentation 100% whole wheat sandwich loaf.
Extreme flavor: Eclectic Boeuf a la Bourguignonne using what we had on hand
zhlédnutí 45Před 2 měsíci
Extreme flavor: Eclectic Boeuf a la Bourguignonne using what we had on hand
Pure Dusk: The Best Sake (You're Not Drinking)
zhlédnutí 24Před 3 měsíci
Pure Dusk: The Best Sake (You're Not Drinking)
The best: Home-made mint sauce. Essential with lamb.
zhlédnutí 12Před 3 měsíci
The best: Home-made mint sauce. Essential with lamb.
Tomato tart two ways: plain, plus with Brie
zhlédnutí 79Před 3 měsíci
Tomato tart two ways: plain, plus with Brie
The Sous Chef's meal prep chicken stew. Inexpensive and nutritious.
zhlédnutí 18Před 3 měsíci
The Sous Chef's meal prep chicken stew. Inexpensive and nutritious.
Tasting Kopke 50 year-old Tawny port, featuring a visit to Kopke and Burmester in Porto.
zhlédnutí 20Před 3 měsíci
Tasting Kopke 50 year-old Tawny port, featuring a visit to Kopke and Burmester in Porto.
Potato, Feta and Shiitake pie. Tasty and quick way to combine leftovers.
zhlédnutí 33Před 3 měsíci
Potato, Feta and Shiitake pie. Tasty and quick way to combine leftovers.
Pork in cider with apples (opt. Calvados and cream). Rich and delicious.
zhlédnutí 56Před 3 měsíci
Pork in cider with apples (opt. Calvados and cream). Rich and delicious.
Best bites to enhance Port taste, feat. Graham's 10 Yr. Tawny
zhlédnutí 13Před 3 měsíci
Best bites to enhance Port taste, feat. Graham's 10 Yr. Tawny
Mushroom mini tarts with Feta. Outrageous and delicious!
zhlédnutí 106Před 3 měsíci
Mushroom mini tarts with Feta. Outrageous and delicious!
Morrisons 10 yr Tawny Port - Thumbs up. My new UK benchmark.
zhlédnutí 19Před 3 měsíci
Morrisons 10 yr Tawny Port - Thumbs up. My new UK benchmark.
I have a couple bottles of their 2016 that I have not tried yet. All the Kirkland wines are well made, but some are too sweet-ish for me. But that's just me.
They have had some good ones this year here and in the UK. Their Rioja (my favorite wine) disappointed this year though. But, palates are different. Chacun a son goute.
Cheers fella, I work in wine retail and I'll definitely be nabbing some of these ideas from your intro and breakdown. It's definitely a region growing in popularity (here in Ireland) and you've given me some great inspiration for a preamble to give out. Stumbled upon this randomly on the sidebar, lovin the content. Thanks again mate.
You're welcome. Glad to help.
I would destroy that burger
QUICK UPDATE: I got six full portions from this Daube. Since everything was already on hand and a sunk cost, was this free food? Well, no, money was paid for the ingredients, but it does show that if we look in our pantries, fridges and freezers, we can rustle up more food than we thought without spending any more money..
Looks delicious
Great review. Costco's port is made by Fonseca and it shares the unmistakable Fonseca fruitiness and depth of color. Taylor's and Fonseca are both under the Guimaranes corporate ownership. They also share David Guimaraens as winemaker with Croft. Warre's and Taylor's are my favorite ports.
Thanks for your helpful comment.
Nice vid, I'm a 2.25% salt guy...found 2.5% a tad over the salt edge for me.
As one is wont to say: Chacun a son gout.. :-) I appreciate you taking the time to comment and contribute. We all find what works for us.
😆 'Promo SM'
Mandolin on steroids! PERFECT. I have a slicer and you are correct.
A real chef doesn't use canned sauce.
Thanks for taking the time to comment. The context of this video is making a budget friendly meal in 30 minutes, so I respectfully suggest your comment is misplaced.
Either have a glass of water or buy a new microphone. Content of video was excellent but I felt like I was being gargled inside of your throat with your accentuated thick accent lol. Thanks to Pugh for making the video.
I just got my 8 inch vevor slicer today. It’s also my second vevor product. I have the 17 kg horizontal sausage stuffer that’s absolute awesome. How ever we did order the vevor bone/meat band saw two weeks ago. The next day we got an email saying the order was cancelled and to please refrain from ordering it again. A small set back but we managed. So far we like our vevor equipment.
Good review for the most part i couldn’t get through the whole video because I don’t know what your doing with your mouth , eating something or i don’t know what but, I can take the sounds your making with your mouth while your talking ! I don’t think you did anymore cutting but, for a review I wish you cut various types of meats , cheeses , frozen meats, lettuce and a bunch of different vegetables. Maybe some breads a really ripe tomato and to push it meats with small bone in it to see what it does and then show how the sharpening wheel does and cut after reshaped . If there isn’t a video done with all i mentioned after I get my slicer I’ll do one . Thank you sir sry i couldn’t get through your video, just being honest and opinions can make a next video better or I can just go pound sand lol
Thanks for taking the time to comment. No, I don't eat while filming. All the mikes I use have covers, so can't help you there. I'm not likely to change how I speak after nigh on 70 yrs either. Cutting: For small cutting tasks I think you would find a mandolin to be a better choice. For lettuce or ripe toms, well my personal opinion is that's why there are sharp knives. Thanks again, good luck if you get a slicer.
I don’t know of any slicer that’s designed to cut small bones. That’s what a band saw is for. Sounds like you’re looking for a do all magical slicer/dicer machine. I don’t think you will find that.
Nice
Mistaking curing salt for pink salt is trouble one teaspoon of curing salt can kill you , please keep curing salt hidden away from children and house guest.
No sugar (burns too easily) and not Nitrates because my body does not need them.
❤
Lucky you got one they are no longer listed on there site.
Bummer. It's a nice slicer.
@@theeclecticchef Yeah i'll have to keep checking. I really like how quite it is compared to most others and the sharpener is a real bonus. If you ever want a counter top oven i can recommend this HYSapientia 24L Air Fryer Oven With Rotisserie Large XXL Digital Knob 1800W 10 in 1 airfryer Countertop Convection Mini Oven electric and grill, Double-layered Glass Door. Been using it for 7 months now and have not used the "big" oven at all since getting it. Does all i need and costs alot less in energy, quicker to boot. Take care. God bless one and all.
@@wolfman011000 Looks like great value! I bought an Anova Precision Oven last year, I wanted the steam option, but I am now officially out of counter space (I am told). 🙂
@@theeclecticchef Wow that is a serious bit of kit mate, i think i have developed oven envy :)
Reeee-Ohhhh-HAAAA
Sorry, I learned Castillian Spanish and Rioja is Spanish. My pronunciation is correct. But, I appreciate you taking the time to watch and comment.
Delicious 😊
Thank you
I hope you found the video helpful.
I slice mine with a kitchen mandolin.
Well, I think COSTCO's 10Yr Tawny may be seasonal after all, since I could not find any. Taylor's 10Yr? Yes. Kirkland? No.
Over the past 60 years or so I've had all kinds of Oporto, vintage, late bottled, etc., and even talked with Harry Waugh about Oporto when our Les Amis du Vin chapter had a oporto tasting. These days top quality ports can be very expensive. I've had almost all of the California ports, some are terribly and some are fair, none are great. I prefer the taste of tawny and got hooked on a very nice one from Australia (Yalumba), very good but pricey for a 500ml bottle. I have some Grahams, Fonseca, and other known brands but recently tried the Trader Joe's Tawny and 10 year Tawny. Both good but the 10 yr, in my opinion, is by far the best and it also compares very well with other imports costing three times as much and at $11 I think it's a steal!
I appreciate your thoughtful comment, thank you. You might enjoy the long form video here: czcams.com/video/5l0dTtmVNVk/video.html
Are both available in your area currently? Or are they more seasonal?
Both available in the US. Sometimes Trader Joe's is out of the 10-year Tawny, it seems quite popular, but there's always more a few days later. COSTCO, as they do with everything, moves the Port around but it's there, somewhere.
Having tried this delicious meal, I can vouch for its flavoursome, homely, nutritious qualities. Cooked under pressure, as directed, the beef falls apart easily and is so soft and tender, whilst the Ecclectic Chef 's 'Mom's dumplings' are simply, to die for. Thank you for the guidance on this recipe! A thumbs up from me !
Like No.1 - You have Such a Flavorful💟Soba Noodles 🍜 🍝 Salad 🥗 Cooking🔪 Recipe💖 From Malaysia I press the LIKE✅ Button🔘 Yummy & Tasty🤤😋
Looks so yummy!!!
Thank you. It is, indeed, yummy, and not that hard to make. Thanks for the comment.
Can you leave in bag for more than 7 days?
If the piece of pork is larger, it won't hurt to leave it. A couple of days over-run won't hurt either but you will need to rinse the salt and curing solution off very thoroughly after. Soak in water for an hour, even.
In a different video they even suggested cutting a small piece, before it's smoked, and fry it up. If it tastes ok great. If it's too salty, soak in water as you suggest. Then try again. Repeat if needed.
@@MikeRinger That's what I ended up doing. I cut a piece out of the center and fried it, was a bit salty. Soaked for 1.5 hours and after smoking, found it to be not salty enough. This was my first ever attempt and over all, I am happy with it.
I will add that if you stick to the weight of cure mix v weight of meat over saltiness should be less of a problem; but it is important to rinse all the wrinkles in the meat so no cure stays nestled in there.
Woow keren konten masaknya Salam dari kawan baru sukses selalu
Terima kasih atas komentarmu
Tasty
I've tried pomelo and I really love the taste!
What a great burger idea, found you through the Cooking Creators group and joined your family.
Thank you, I appreciate your comments
What quantity of olives and walnuts do you add?
1/2 a can of olives, sliced; a generous handful of walnuts. I would double those quantities next time.
Thank you. It looks delicious! @@theeclecticchef
You have a very calming voice and the bread looks great
Hello
I've not used cold ham with a burger, only bacon if I was adding extra, though I can see the benefit of having a layer to stop the patty juices sogging up the base. Would you recommend cooking the ham, or just leave it cool?
I would leave it cold, the burger will transmit enough heat to it.
Sounds pretty solid for 8 bucks, when it's all said and done 👏
Yes, it really is. Well packaged too.
watching from Borneo 👍
Thank you.
nice moon cake👍
hello watching from Borneo 👍
'Promo SM' ✨
Thank you, I appreciate your comment, as it gives me the opportunity to point out that neither I, nor this channel has any past or present affiliation with Instant Brands. No-one sponsored this segment. If I ever do produce a sponsored segment, that will be disclosed in the intro. In fact, you did not see any affiliate sales links in the description for this video, either. For which I am doubly grateful to you, as I will have to start doing that.
Hi! - this looks great; I’m going to give this a go. A couple of questions, if I may. You made your Dashi stock yourself: is it hard to source, or is is readily available at a specialise store? And the second question: I don’t have a one pot yet, so could this be made in an oven? Thanks!
We will have a comprehensive segment on Umami and Dashi in the next 4-5 days, so I don't want to write it here, but that said, for *braising* Dashi -- and there's a reason I emphasize that -- you will need Kombu, Katsuobushi (dried bonito flakes) and some dried shiitake mushrooms. You can get these at most Asian or Chinese stores. They may have Dashi powder or liquid Dashi base, but for braising, I prefer to make my own. If you're not using a pressure vessel like an Instant Pot, for one liter of Dashi: Full strip of kombu, curt into 4" lengths, plus 5-6 dried shiitake. 1L + cold water, bring to boil, add kombu and shiitake, simmer 10mins. Add a good fistfull of Katsuobushi (dried Bonito flakes) bring to a boil, turn off and steep for 10 mins. Strain and reserve. If you cannot find Katsuobushi, use dried anchovies, but I'd suggest getting some anyway even if you find Katsuobushi. BTW, you also just made a great base for miso soup, just needs some miso paste. Amazon may source ingredients if you cannot find them at the supermarket.