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النازقاسمی | رقص | دابسمش
النازقاسمی | رقص | دابسمش
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Thursday 28 August 2025 22:58:18 GMT
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xé🤦🏿‍♂️😭#ele_sabe_yh #fyp #memes #foryou #angola🇦🇴portugal🇵🇹brasil🇧🇷
xé🤦🏿‍♂️😭#ele_sabe_yh #fyp #memes #foryou #angola🇦🇴portugal🇵🇹brasil🇧🇷
I’ve been seeing this chicken au poivre everywhere and wanted to try it. Recipies below ⬇️ Bread Recipe: •4 cups bread flour (500g)
•1½ cups + 1 tbsp warm water (375g)
•2¼ tsp instant yeast (7g) @fleischmannsyeast 
•1¾ tsp salt (10g)
•2 tsp honey (10g) Mix water, honey, yeast, flour, and salt until just combined and sticky. Cover and rise 1½–2 hrs, doing 3–4 folds every 30 min. Divide into 3, shape, and proof 30–45 min. Score and bake at 475°F with steam for 10 min. Reduce to 450°F and bake 12–18 min until deeply golden. Cool 30 min before slicing. Chicken Au Poivre: •8 chicken thighs (bone-in + skin on) seasonings: chicken soup blend, garlic powder, onion powder, smoked paprika, white pepper. •3 tbsp unsalted butter •1 shallot •3 garlic cloves •1/4 cup light brandy •1 cup chicken stock •2 cups heavy whipping cream •2 tbsp freshly ground black pepper •1.5 tbsp fresh rosemary •1 tbsp dijon mustard •1 tbsp worcestershire sauce •salt to taste Sear chicken skin side down first for 25 minutes on low heat until golden, then flip and allow to cook another 10 minutes. Set chicken aside, add in butter, shallots and cook down for 1-2 minutes. Then add in garlic and cook for 30 seconds. Deglaze with brandy, and add in chicken stock, HWC, pepper, rosemary, Dijon, Worcestershire, and salt. Throw chicken + juices back in and allow to simmer on low for 25-30 mins. Cheesy potato puree gratin: •8-10 medium Yukon gold potatoes •1 stick of butter •3 garlic cloves •fresh rosemary + thyme •2 cups milk •white pepper •grated nutmeg •Parmesan cheese + mozzarella. Boil potatoes in heavily salted water until super tender. Melt butter in a sauce pan, cook garlic for 30 seconds, add in rosemary and thyme and cook for another 30 seconds, then add in milk, white pepper, and grated nutmeg, and salt to taste. Mix in riced potatoes with milk, and cheeses. Throw potatoes into a baking dish and broil until the top is golden. Brussel sprouts seasoned with garlic butter herb seasoning + olive oil and baked at 450 for 20-25 mins . Creme brûlée: •2 cups heavy cream •1 vanilla bean (extract or paste work too) •6 egg yolks @Happy Egg •1/2 cup sugar •pinch of salt Heat the heavy cream + vanilla bean until steaming. Whisk egg yolks, sugar, and salt. Slowly whisk in the hot cream to temper eggs then add in the rest. Pour into ramekins. Place in a water bath and bake at 325°F until set with a slight jiggle (40-60 mins varying by oven). Cool and refrigerate. Sprinkle sugar on top and torch until golden and crisp. #chickenaupoivre #mashedpotatoes #cheesypotatopureegratin #homemadebread #cremebrulee
I’ve been seeing this chicken au poivre everywhere and wanted to try it. Recipies below ⬇️ Bread Recipe: •4 cups bread flour (500g)
•1½ cups + 1 tbsp warm water (375g)
•2¼ tsp instant yeast (7g) @fleischmannsyeast 
•1¾ tsp salt (10g)
•2 tsp honey (10g) Mix water, honey, yeast, flour, and salt until just combined and sticky. Cover and rise 1½–2 hrs, doing 3–4 folds every 30 min. Divide into 3, shape, and proof 30–45 min. Score and bake at 475°F with steam for 10 min. Reduce to 450°F and bake 12–18 min until deeply golden. Cool 30 min before slicing. Chicken Au Poivre: •8 chicken thighs (bone-in + skin on) seasonings: chicken soup blend, garlic powder, onion powder, smoked paprika, white pepper. •3 tbsp unsalted butter •1 shallot •3 garlic cloves •1/4 cup light brandy •1 cup chicken stock •2 cups heavy whipping cream •2 tbsp freshly ground black pepper •1.5 tbsp fresh rosemary •1 tbsp dijon mustard •1 tbsp worcestershire sauce •salt to taste Sear chicken skin side down first for 25 minutes on low heat until golden, then flip and allow to cook another 10 minutes. Set chicken aside, add in butter, shallots and cook down for 1-2 minutes. Then add in garlic and cook for 30 seconds. Deglaze with brandy, and add in chicken stock, HWC, pepper, rosemary, Dijon, Worcestershire, and salt. Throw chicken + juices back in and allow to simmer on low for 25-30 mins. Cheesy potato puree gratin: •8-10 medium Yukon gold potatoes •1 stick of butter •3 garlic cloves •fresh rosemary + thyme •2 cups milk •white pepper •grated nutmeg •Parmesan cheese + mozzarella. Boil potatoes in heavily salted water until super tender. Melt butter in a sauce pan, cook garlic for 30 seconds, add in rosemary and thyme and cook for another 30 seconds, then add in milk, white pepper, and grated nutmeg, and salt to taste. Mix in riced potatoes with milk, and cheeses. Throw potatoes into a baking dish and broil until the top is golden. Brussel sprouts seasoned with garlic butter herb seasoning + olive oil and baked at 450 for 20-25 mins . Creme brûlée: •2 cups heavy cream •1 vanilla bean (extract or paste work too) •6 egg yolks @Happy Egg •1/2 cup sugar •pinch of salt Heat the heavy cream + vanilla bean until steaming. Whisk egg yolks, sugar, and salt. Slowly whisk in the hot cream to temper eggs then add in the rest. Pour into ramekins. Place in a water bath and bake at 325°F until set with a slight jiggle (40-60 mins varying by oven). Cool and refrigerate. Sprinkle sugar on top and torch until golden and crisp. #chickenaupoivre #mashedpotatoes #cheesypotatopureegratin #homemadebread #cremebrulee
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