The Ultimate Creamy Tomato Soup 2x28oz canned tomato 3Tbsp brown sugar 4 shallots sliced 4Tbsp tomato paste 6 cloves garlic crushed 1Tbsp AP flour 1.75cup chicken stock 1cup heavy cream 4Tbsp cognac 1.5Tbsp salt 1Tbsp @algaecookingclub oil 1Tbsp oregano leaves 1/2 bunch thyme -Saute shallot then garlic in ACC until browned -Add butter, then tomato paste and cook until caramelized -Add flour and stir in -Deglaze with cognac, once smooth add tomato, stock. Cook for 10 minutes -Add cream, oregano, thyme, salt. Stir. Simmer 45 minutes. -Blend, strain, taste for seasoning. -Enjoy. @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East @Algae Cooking Club #food #foodie #foodies #recipe #recipes #cooking #cookingvideo #cookingvideos #chef #privatechef #chefalextrim #delicious #luxury #elegant #finedining #easyrecipe #easyrecipes #tomato #tomatosoup #soup #souprecipe #dinnerrecipe #dinner #receta #comida #cocina

Salmon en croute This was filmed during the tropical storm yesterday. Also yes, the power did go out! Anything for the content! For the filling: 1/2 a yellow onion diced 1Tbsp butter 1Tbsp @algaecookingclub oil 3 cloves garlic minced 6oz fresh spinach 2Tbsp chopped dill 3Tbsp capers 8oz cream cheese Zest of 1 lemon Salt & Pepper to taste For the egg wash: 1 whole egg 1 egg yolk 1Tbsp water 1tsp salt -Cook at 375f until internal temperature reaches 130f -Rest for 5 minutes before slicing -Enjoy @Algae Cooking Club @Sub-Zero, Wolf, and Cove East @Team Mauviel1830 #food #foodie #foodies #recipe #recipes #receta #comida #cocina #finedining #luxury #elegant #salmon #salmonrecipe #encroute #beefwellington #wellington #easyrecipe #dinnerrecipe #seafood #pescatarian #cooking #cookingvideo #cookingvideos #cookingreel #cookingreels #chefalextrim #michelin #dining

Grown Up Grilled Cheese For the cheese mix: 8oz room temp cream cheese 8oz sharp cheddar 8oz low moisture mozzarella 1 shallot / 1 clove garlic sautéed in butter 1/2Tbsp chopped rosemary 2tsp Worcestershire Salt & Pepper to taste #food #foodie #foodies #recipe #recipes #receta #comida #cocina #grilledcheese #sandwich #cheese #cheesy #cooking #cookingvideo #cookingvideos #chef #chefalextrim #luxury #finedining #privatechef #delicious #foodporn

Bangers & Mash with a port and onion gravy 2 yellow onions sliced 3 cloves garlic thinly sliced Cut chives for garnish 1Tbsp picked thyme leaves 1.5Tbsp @algaecookingclub oil 2Tbsp room temp butter 2.5 cups beef broth 1.5Tbsp brown sugar 1Tbsp Worcestershire sauce 1Tbsp AP flour 1.5 cups @dows_port port Salt & Pepper to taste 1tsp English mustard powder Mashed potatoes to serve -Sear sausages in algae oil over medium/high heat until nicely browned on both sides, remove from pan and set aside -Add butter to pan, turn heat to medium/low -Add onions and cook while stirring frequently for 15 minutes until nicely browned -Add garlic, continue to cook 2 more minutes -Add port, stir and bring to the boil -Add sugar, mustard, thyme, flour. Stir to incorporate and cook for 3 minutes while stirring -Add beef broth and Worcestershire, once incorporated simmer for 15 minutes. -After 15 minutes add the sausages and cook for 10 more minutes -Season gravy to taste with salt and pepper -Serve over mash with plenty of gravy and chives to garnish -Enjoy @Algae Cooking Club @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East #food #foodie #foodies #recipe #recipes #receta #comida #cocina #cooking #cookingvideo #cookingvideos #easyrecipe #easyrecipes #england #english #englishfood #bangersandmash #chef #cheflife #privatechef #chefalextrim #delicious #luxury #finedining #michelin #foodporn

Chicken Liver Pate 16oz cleaned chicken livers 3 shallots sliced 2 cloves garlic minced 1Tbsp thyme 10oz unsalted butter cubed (room temp) 4Tbsp cognac 2Tbsp heavy cream Salt & Pepper to taste @algaecookingclub for searing -Sear livers on both sides in algae oil until browned but still pink in the middle, remove and set aside -Add shallots and 1oz butter, saute over medium heat until nicely browned -Add garlic and continue to cook 2 minutes -deglaze with cognac and cook until almost dry -Add cream and thyme, cook until almost dry. Add livers, turn off heat and stir to coat. -Blend mixture in a food processor until smooth. -Add 1/3rd of the butter at a time and incorporate fully before adding more. -Strain -Season to taste -Pour into desired vessel, chill overnight. If desired cover with some sort of jelly. I did a port wine one. -Serve with toasted bread, cornichons, and whole grain mustard. Enjoy. @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East @Algae Cooking Club @Breville #food #foodie #foodies #recipe #recipes #receta #comida #cocina #chicken #chickenliver #pate #mousse #finedining #luxury #elegant #chef #chefalextrim #privatechef #cooking #cookingvideo #cookingvideos