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Four new Bull’s Eye on Food recipes now feature instructional videos directly from Chef Bull’s cooking classes! If you weren’t able to attend his February cooking class, we’re now bringing the class to you through these videos thanks to the cooperation of Central Market Austin Cooking School! For those of you who were able to attend his class in person, the videos included in Bull’s Eye on Food are an on-demand refresher of all of the helpful tips and secrets you may have missed or forgotten.
For a taste of these videos, take a look at How to Trim an Artichoke by Chef David Bull. Chef Bull told the Keeper Team, “If you’re anything like me, the task of trimming artichokes is daunting and tedious. From my experience in restaurants when I’ve had to trim cases of artichokes at once, here is a quick and simple technique to help you out.” This video, among others, can be found in Chef Bull’s Crisp Sea Scallop with Artichoke Ragout recipe.
Tags: Chef David Bull, Cookbook, Recipes, Videos
The always evolving Keeper Collection has launched a new exciting feature! Keeper’s Cookbooks now include even more in-depth instruction with recipe videos, bringing our chefs into your kitchen to cook along with you. With these demonstration videos you can see exactly how steps are executed, just as the chef intended. For example, included in Bull’s Eye on Food Interactive Cookbook, Chef David Bull teaches you his technique for manicuring shallots, like in this video below (provided by Texas Monthly).
Chef David Bull Manicuring Shallots
Already a feature added to many recipes in their Interactive cookbooks, Chef David Bull; Chef Monica Pope; and Chef Paul Petersen (and many more!) will continue to add recipe videos to make your home cooking experience an even easier and more enjoyable experience.
If you are already a Keeper Cookbook user, check out the videos and come back here to let us know what you think! We love feedback!
Our friend, Brian, invited the Keeper Team to his Wine Salon last Sunday to taste and discuss Italian Wines. He knew that some tasty food treats would be essential to make it through a 3+ hour tasting. So, he challenged the Keeper Team to make a mushroom risotto for the event. We immediately accepted, recalling our fond memories of traveling to Tuscany for a week of culinary cooking classes. We pulled from what we learned from one of the classes to make our favorite Porcini Mushroom Risotto.
Thanks to a fellow blogger, Anthony Garcia (wineisdivine blog), who wrote about the wines so Keeper could concentrate on sharing our risotto recipe. This makes a great fall and winter dish- keep reading for the recipe!
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As Chefs Under Fire™ draws closer, we will answer all questions we receive on this Chefs Under Fire Blog Post. If you have additional questions, please send them to update@keepercollection.com, and we will notify you when your answer has been posted. Learn more about the Chefs Under Fire event!
Uchi, a well-known Japanese restaurant, staple of Austin, and a good friend of the Wine & Food Foundation has given us some new and exciting recipes to share with you! The Uchi family of chefs, including Executive Chef Tyson Cole, Chef de Cuisine Paul Qui, and Pastry Chef Philip Speer, have shared some of their personal favorites with the Plate & Vine Interactive Cookbook for you to recreate in your own home. With signature plates from their menu and their top selling dessert, you can’t go wrong. Also, to keep you up to date on the progress of the highly anticipated Uchiko (Uchi Restaurant the sequel), follow Chef Tyson Cole at www.uchikoaustin.blogspot.com.
Uchiviche is a seafood dish with refreshing texture and flavor and a top seller at Uchi.
Uchiviche