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smitten kitchen
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Registrace 19. 08. 2015
The place to find all of your new favorite things to cook.
Baked Brie with Balsamic Red Onions | Smitten Kitchen with Deb Perelman
**BAKED BRIE WITH BALSAMIC RED ONIONS RECIPE: smittenkitchen.com/2020/12/baked-brie-with-balsamic-red-onions/
This is baked brie, my way: A simple, flaky galette dough, sweet-sour jammy red onions under and over the cheese, a paper-thin layer of Dijon, thyme, and a crackle of sesame seeds on top. This is one of my very favorite appetizers to make for a party.
#debperelman #smittenkitchen #bakedbrie
Zucchini and Ricotta Galette Video: czcams.com/video/6bQHnQ3S62k/video.html
EVERYTHING SMITTEN KITCHEN:
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VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Alberto Mojica
Editor: Jeremy Ylagan
ANIMATION CREDITS:
John Finely
Alicia Prieto
Jeremy Ylagan
This is baked brie, my way: A simple, flaky galette dough, sweet-sour jammy red onions under and over the cheese, a paper-thin layer of Dijon, thyme, and a crackle of sesame seeds on top. This is one of my very favorite appetizers to make for a party.
#debperelman #smittenkitchen #bakedbrie
Zucchini and Ricotta Galette Video: czcams.com/video/6bQHnQ3S62k/video.html
EVERYTHING SMITTEN KITCHEN:
Website: smittenkitchen.com/
Instagram: smittenkitchen
TikTok: www.tiktok.com/@smittenkitchen
Newsletter: smittenkitchen.com/subscribe/
Two NYT Bestselling Cookbooks: smittenkitchen.com/books/
VIDEO CREDITS:
Production Coordinator: Sara Eagle
Calvin Robertson
Vincent Cross
Alberto Mojica
Editor: Jeremy Ylagan
ANIMATION CREDITS:
John Finely
Alicia Prieto
Jeremy Ylagan
zhlédnutí: 33 262
Video
Gingerbread Yule Log | Smitten Kitchen with Deb Perelman
zhlédnutí 30KPřed 2 lety
GINGERBREAD YULE LOG RECIPE: smittenkitchen.com/2020/12/gingerbread-yule-log/ A dark, deeply spiced gingerbread roll cake filled with slightly tangy, barely sweet cream, covered in the easiest chocolate bark, and studded with sugared cranberry gems. This feels festive, looks a little fancy, but every step is fuss-free no cracking cakes or piping bags, and we're not even going to separate eggs. ...
Challah | Smitten Kitchen with Deb Perelman
zhlédnutí 52KPřed 2 lety
CHALLAH RECIPE: smittenkitchen.com/2008/09/best-challah-egg-bread/ When was the last time you made a braided, bronzed, and burnished loaf of challah? Consider this your starter or forever recipe. #debperelman #smittenkitchen #challah #eggbread EVERYTHING SMITTEN KITCHEN: Website: smittenkitchen.com/ Instagram: smittenkitchen TikTok: www.tiktok.com/@smittenkitchen Newsletter: smit...
Foolproof Cacio e Pepe | Smitten Kitchen with Deb Perelman
zhlédnutí 94KPřed 2 lety
FOOLPROOF CACIO E PEPE RECIPE: smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/ Cacio e pepe, one of my favorite dishes, as good at you’d have in Rome that is with only cheese, pepper, pasta, and water and not one other thing using a brilliant technique from Roman restaurateur Flavio Velavevodetto via Roman tour guide Elizabeth Minchilli. You could be eating this in 20 minutes. #debperelman #...
Unfussy Sugar Cookies | Smitten Kitchen with Deb Perelman
zhlédnutí 60KPřed 2 lety
UNFUSSY SUGAR COOKIES ROYAL ICING RECIPE: smittenkitchen.com/2019/12/unfussy-sugar-cookies/ You will not find an easier recipe for sparkly sugar cookies. I use cold butter. I don't chill the dough for long. I don't even flour my counters to roll it out, and if you'd like to make the ones you see here, you can do so without cookie cutters, food coloring, or piping bags. This triumphant combinati...
Potato Latkes | Smitten Kitchen with Deb Perelman
zhlédnutí 57KPřed 2 lety
POTATO LATKES RECIPE: smittenkitchen.com/2008/12/potato-pancakes-latkes/ Hanukah starts soon but do know that at the Smitten Kitchen, latkes are never limited to a single season. Crispy, salty potato pancakes are, we think, the best place to rest a fried egg, or even cook extra tiny and finish with a dollop of crème fraîche and caviar or smoked salmon for a little holiday indulgence. You deserv...
Perfect Vegetable Lasagna | Smitten Kitchen with Deb Perelman
zhlédnutí 167KPřed 2 lety
PERFECT VEGETABLE LASAGNA RECIPE: smittenkitchen.com/2020/02/perfect-vegetable-lasagna/ A sky-high vegetable lasagna, five layers of noodles, sauce, cheese, and vegetables (that are not an afterthought, for once). The top layer is crackly with melted, deeply bronzed cheese over a thin slick of garlicky tomato sauce and might be the very best reason to make this. #debperelman #smittenkitchen #la...
All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
zhlédnutí 106KPřed 2 lety
All Butter, Really Flaky Pie Dough (and A Perfect Apple Pie!) | Smitten Kitchen with Deb Perelman
How To Make Everyday Meatballs | Smitten Kitchen with Deb Perelman
zhlédnutí 85KPřed 3 lety
How To Make Everyday Meatballs | Smitten Kitchen with Deb Perelman
How To Make The Ultimate Rice Krispies Treats | Smitten Kitchen with Deb Perelman
zhlédnutí 87KPřed 3 lety
How To Make The Ultimate Rice Krispies Treats | Smitten Kitchen with Deb Perelman
Quick, Essential Stovetop Mac-and-Cheese | Smitten Kitchen with Deb Perelman
zhlédnutí 72KPřed 3 lety
Quick, Essential Stovetop Mac-and-Cheese | Smitten Kitchen with Deb Perelman
How To Make Zucchini and Ricotta Galette | Smitten Kitchen with Deb Perelman
zhlédnutí 53KPřed 3 lety
How To Make Zucchini and Ricotta Galette | Smitten Kitchen with Deb Perelman
The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman
zhlédnutí 102KPřed 3 lety
The 'I Want Chocolate Cake' Cake | Smitten Kitchen with Deb Perelman
One-Pan Farro with Tomatoes | Smitten Kitchen with Deb Perelman
zhlédnutí 101KPřed 3 lety
One-Pan Farro with Tomatoes | Smitten Kitchen with Deb Perelman
How To Make Broccoli Slaw | Smitten Kitchen with Deb Perelman
zhlédnutí 103KPřed 3 lety
How To Make Broccoli Slaw | Smitten Kitchen with Deb Perelman
Perfect Blueberry Muffins | Smitten Kitchen with Deb Perelman
zhlédnutí 152KPřed 3 lety
Perfect Blueberry Muffins | Smitten Kitchen with Deb Perelman
Pizza Beans | Tomato-Braised Gigante Bean Gratin
zhlédnutí 55KPřed 6 lety
Pizza Beans | Tomato-Braised Gigante Bean Gratin
Smitten Kitchen Every Day Cookbook Trailer
zhlédnutí 48KPřed 6 lety
Smitten Kitchen Every Day Cookbook Trailer
These remind me of Nigella Lawson-my first food network love. I would love to see longer videos from you-but these are awesome ❤
I love this recipe! I have trouble getting the brown specs out of the bottom of the pan. What kind of pan do you use?
Pop for high quality butter. It makes a difference.
Oh yes! So perfect! Also, just follow the directions, they work!!
Why you are not sifting the dry ingredients?
Made these today, they are fantastic!!
This looks great, going to try it! However, you Americans use soooo much salt. I think it will be fine without the salt, there's lots of salt in cheese.
😂 I just noticed I've left a comment before! I'm just more passionate now ❤
I cannot begin to tell you how much I absolutely adore your everyday meatballs, they are divine! A constant in my rotation since the first time I made them 2 or so years ago. I've considered myself somewhat of a meatball snob for most of my adult 75 years, trying many recipes from very legit chefs and home cooks but always deciding they'd be better if I did this or eliminated that and ultimately falling back to my own recipe which made me happiest until I made your Everyday Meatballs! I followed your recipe exactly, as I always do on first cook, and they were so easy I admit I was skeptical. I put my ear to the lid a few times during the cook to make sure I had just the right simmer going girl just the perfect amount of time, 28 minutes. When I removed the lid the aroma just knocked me over! I thought this could be something special here. So, I had my plate and fork out and got the test ball & a dab of sauce, cut it in half and blew it to cool slightly before it plopped in my mouth sending a shiver of joy down to my toes. It was so dang good I couldn't believe it! The sauce was delicious and other than toasted ciabatta with garlic butter there was nothing more needed for dinner main. Delicious! To this day I have never served these meatballs with pasta. They are too good. They do not need pasta! I have never subbed an ingredient but I have added an ingredient to the tomatoes, 2T sugar which is simply my personal taste. Leaving the sugar out is delicious too but being raised by Southern cooks it's literally in my DNA. I am very adamant about serving these meatballs at least twice a month. Mandatory. So much so that four months ago I had total knee replacement and my husband is a wonderful, wonderful man but does not cook, so before surgery I was stocking all my favorites in the freezer because he can heat well and I wanted to eat well! I made a batch of Everyday Meatballs & Sauce, divided it in half because it's 2 dinners for us and they freeze excellently. Thawed before heating in the oven and they were just as if I'd been able to stand & make them that day! Thank you Deb, I'm such a fan and have never found one of your recipes to be less than delicious. Tonight I'm trying your Zucchini Butter Spaghetti for the first time, can't wait! Sharon Doone
Deb! You're adorable!
Olá! Do you have the book in Portuguese?
Cool ❤
These are my go to treats recipe - and I add a splash of vanilla ❤
Too much salt! Wanting to cook healthy but your not
You’re very beautiful I love your energy ❤ love from Sydney
Thank you! I came across this after hearing your podcast with Kenji. I’ve made cacio e pepe and handful of times, but the sauce has always come out clumpy no matter what I tried. I made this tonight with a few tweaks (I did toast the peppercorns and crush them in a mortar and pestle), and the sauce was creamy and delicious.
Im so excited. I tracked you down through Ballerini Farms. I was determined to find this recipe! Ill get back to you how i did. It looks great. Yum!!❤
How can I make these keto, that is without any bread crumbs or parade of crackers…?
This looks fantastic! Thanks for the great tips.
“Things you can cook while chilling and drinking wine” 😊
Too many ads
Even with the sugar topping, these needed more sugar. Would be fine for just me, but I don’t like serving stingy sweets to guests. The relatively low sugar also presented a browning issue for mine I think. I had to finish mine under the broiler to get a properly golden crust.
I love your video. Your fun, concise and so easy to understand. Ty for this pie dough recipe.
Made them, they came out great. Thanks Deb.
You are so pretty Deb!
I remember you a great chocolate chip cookie from long ago.
More videos please
Love the recipe. It's been a couple years so you might have corrected it, but the teaspoon of oregano looked like a quarter. I trained myself to eyeball it by measuring a tsp of a seasoning, usually salt, into my hand every time I needed one for a recipe, and I still do it every now and then to give myself a refresher. I feel like I need the reminder because it really looks like a lot once it starts piling up in the hand and it can make you start using less and less.
Onion goggles!! My go-to anytime I don't feel like just soldiering on. They work over my glasses... you know how to find.
do you ever make a bechamel sauce ? I like the sound of the ricotta version, but in the uk I think it would cost a lot of money to get enough, where the sauce is fairly cheap. Maybe theres a way to mix them? thank you for this, excellent!
Just found your channel! I love it! Thank you!
when I do stove top mac n cheese, I just eat it out of the pot.
Genius! Can’t wait to try
My husband and I was at this new little restaurant just looking at the menu so we could friday. They had Individually wrapped treats and they had these so my husband got me one I loved it. So I had to find a recipe, and I found yours. So I'm definitely going to make them.
Have you tried setting a wet paper towel on your cutting board? It absolutely works like a charm to soak up the onion fumes. Sometimes you have to wet again half-way through if you are doing a large onion.
Does anyone think you could add whey protein powder to these and it be stable? Would you need to refrigerate them if you added it?
It looks so delicious, Deb! I love how dark the batter is.
thank you - I love Smitten Kitchen!you inspired me to make Cacio e Pepe tonight....I am eating it right now!! I did use the Ottolenghi method that another commenter mentioned BECAUSE I dont have a food processor. It is also a great and easy method - worth a try for those without a processor. : )
Looks so delicious! You’re adorable!
Just made these, commenting so I can come back to this recipe
Also great with some grated nutmeg!
please make more videos, Deb
Wow Deb, this looks tasty and hearty too! I just might try it although my patience for my rolling skills isn't great 😬.
The China Study...The Hippocrates Health Institute The Physicians Committee Chef AJ Dr McDouagl The Physicians Committee Dr. Neal Bernard. No eggs 🥚 no dairy no meat and any any animal by-products. Everything is leading to HBP, inflammation asthma pain and cancer. Animals are not 🚫 human food. We have a GI tract of herbivores. The Real Truth About Health Hippocrates Health Institute The Physicians Committee Chef AJ Dr McDouagl The China Study
Amazing song choice! And good, hearty meal! It looks like it could feed the whole family
It looks so gopd! I'm gonna try it with sundried tomatoes and a drizzle of balsamic vineger!
That looks sooo good 😋🍳🥬
❤ Wow does this look good, and maybe even easy! New subscriber!
Recipe: smittenkitchen.com/2023/12/rolled-spinach-omelet/
Thanks for the recipe
Ohhhhhhhhhh my gosh ……….so yummy!