elanne 🌾✨

#ad The perfect easy side to bring to a holiday potluck - treat your friends with this 5-ingredient brown butter sage gnocchi for Thanksgiving @MilkUP Ontario #fallcooking #cozyrecipe #EasyRecipe #milkuppartner #sponsored Recipe: 1/4 cup Ontario Salted Butter 1/2 cup 35% Heavy Cream 1/3 cup Ontario Mascarpone 1 package Gnocchi 1 sprig fresh sage salt to taste In a saucepan add 1/4 cup Salted Butter. Place over medium heat. Once melted and the butter starts to foam, add the fresh sage. Toast for 5-6 minutes until golden and has a nutty aroma. Being careful not to burn it. Turn the heat to low and add 1/2 cup Ontario Heavy Cream and 1/3 cup Mascarpone. Stir to combine. Simmer for 1 minute until thickened. Bring a large pot of salted water to a boil. Cook your gnocchi for 2-3 minutes, until they float. Remove from the water and add to your saucepan with the Brown Butter Cream Sauce. Stir to coat the gnocchi. If the sauce is too thick, add some leftover starchy water. Enjoy!

Gochujang Butter Steak Donabe inspired by Culinary Class Wars. Did you watch it yet? Recipe on my website. #koreanfood #culinaryclasswars #gochujang #steakricebowl #donabe

Recreating Chef Edward Lee’s Tuna Bibimbap from Culinary Class Wars. Should i try anything else? #koreanfood #culinaryclasswars #gochujang #edwardlee #bibimbap

Trying Auntie Omakase’s Seasoned Seaweed (oh and theres Salmon Roe too) from Culinary Class Wars! @Josu Salts #koreanfood #culinaryclasswars #salmonrice #salmonroe #gim

Replying to @Trina Mercado Recreating the Mala Cream Shrimp Dim Sum from Culinary Class Wars! If interested, the recipe is on my website #culinaryclasswars #dimsum #malacream #mala #dumplings

Would you try this Yuja Tofu Crème Brûlée from Culinary Class Wars? 🍮 I was SHOCKED!! This was soo good I ate the whole thing in 1 minute. 1 block firm tofu 1/2 cup sugar (or monkfruit/Truvia) Peel of one orange 1/2 cup Yuzu juice 1/2 cup orange juice Pinch salt In a bowl add the sugar and orange peel, rub it together with your fingers. Place it in a saucepan along with the yuzu, salt and orange juice. Bring it to a simmer. Cut your block of tofu in half and cut a circle out. (Save the scraps) Place the tofu in the saucepan with the simple syrup. Simmer and baste for 5-8 minutes. Remove from the heat. Strain the syrup to use for serving. Place the tofu on a baking sheet. Top with a tsp of sugar and blowtorch the top until golden and caramelized. Serve with orange segments, asian pear, whipped cream, lemon zest and the simple syrup. #culinaryclasswars #edwardlee #healthydessert #cremebrulee #yuzu

Mille Feuille Nabe x Kimchi Jjigae 🍲🥬🌶️🥢 I thought for a first attempt this turned out great! By using an anchovy stock it was very light. If you wanted a richer flavour I would suggest using Pork Bone broth as well as pork belly. Recipe details: 1 head baby napa cabbage 1 head old kimchi 1 bunch perilla leaves Thinly sliced pork shoulder or pork belly Mushrooms (Shimeji, enoki or shiitake)and any other desired additions(onions, green onions, tofu etc) 2 cups anchovy stock or pork bone broth 5 cloves minced garlic 3 tsp gochugaru 1.5 tbsp gochujang 1/4 cup kimchi juice 1 tbsp soup soy sauce 1 tsp dashi granules 2 dashes of sugar Layer the napa, kimchi, perilla and pork to make 5-6 stacks. Cut each stack into 3 sections and layer them in your pot. Place mushrooms in the center. Pour in your stock. Mix all remaining ingredients in a small bowl and pour the marinade over the arranged cabbage. Bring to a simmer. Cover and cook for 10-15 minutes. Taste to see if the broth’s flavour is to your liking before serving. #millefeuillenabe #kimchijjigae #koreanfood #souprecipe #kimchistew

Recreating this Creamy spin on Miyeokguk—Korean Seaweed Soup,from Netfix’s Culinary Class Wars! Made a with a mussel stock. Served with a tender baked white fish, seared scallop and braised radish. SO many components but it was a dream! Find the 🔗 to my recipe blog in my bio! #culinaryclasswars #koreanfood #seaweedsoup #myeokguk #ovenbaked #soupseason #seafood

Brown Sugar Hotteok (호떡) If it’s not burning my mouth I don’t want it 🔥 Such a comforting street food, reminds me of my trip to South Korea last year. What are your Top 3 street foods? Hotteok Recipe: Makes 10-12 1.5 cups flour 6 tbsp sweet rice flour 1 tsp instant yeast 3 tsp sugar 1/4 tsp salt 1 cup warm water or milk 1/2 tbsp vegetable oil Combine dry ingredients in a large bowl. Add the warm water (or milk) along with the vegetable oil. Mix until it comes together and is not too sticky. Cover with plastic wrap and refrigerate overnight or at room temp until tripled in size. 20 minutes before using, punch the dough down to deflate and let it sit at room temperature. Filling: 1/2 cup brown sugar 1 tbsp flour Pinch salt 2 tsp cinnamon 1/2 cup chopped nuts Mix the contents of the filling together in a small bowl. When the dough is ready, oil your hands, take a portion of the dough and flatten out to a disc. Place 2 tbsp of brown sugar filling in the middle, and wrap with the edges of the dough to seal. Repeat with remaining dough Place a skillet or cast iron over medium heat and add 3 tbsp of oil. Place 2-3 hotteok seam-side down in the pan. Press down on it with an oiled Hotteok press, spatula or underside of a bowl to flatten. Fry 2-3 mins a side or until golden brown. Remove from heat and let cool slightly before eating! #koreanfood #hotteok #streetfood #koreanstreetfood #cookingreels #pancake

Convenient Chestnut “Tiramisu” inspired by Napoli Matfia on Culinary Class Wars 🌰 I already had chestnuts leftover from Galbijjim, instant coffee, generic biscuits.. plus the mascarpone and whipping cream from a previous shoot—so why not use them? Although this was DELICIOUS guess I still haven’t made real Tiramisu 😂 Recipe: 1 pck chestnuts 3/4 cup milk 2 tbsp sugar Splash vanilla Pinch salt 3 tbsp mascarpone (sub cream cheese) 1/3 cup whipping cream 6 plain tea biscuits Instant coffee or espresso Bittersweet Chocolate (topping) In a saucepan, heat the milk, sugar, chestnuts, salt and vanilla until the chestnuts are soft. Remove from heat and let it cool in the fridge. Add it to a blender with mascarpone and blend until smooth. In a bowl, whip the whipping cream until soft peaks form. Make sure your chestnut mixture is cold before folding it together with your whipped cream. Prepare two serving glasses. To assemble: Dunk your biscuits in your coffee. Starting with the chestnut cream, add a couple spoonfuls to your serving glasses, alternating with a layer of coffee soaked biscuits. Fill the glasses to the top, smooth out the surface and top with chocolate shavings. Refrigerate before serving. #chestnuttiramisu #culinaryclasswars #easydessert #christmasbaking #tiramisu

#ad #ad This rice is a Mushroom Lover’s Dream! 4 kinds of mushrooms, fluffy dashi rice, juicy ribeye steak topped with whipped porcini browned butter, made & mixed in a 1.25 QT @ZWILLING Canada Staub Cocotte! Full recipe on my blog! 🔗 in bio #mushroomrice #steak #claypotrice #bibimbap #zwilling1731 #zwillingcanada #staub

Only had two days to eat all the 🥐recs! You can debate my ratings below #thingstodoinparis #croissant #croissanttok #parisfashionweek #patisseriefrancaise

On this episode of recreating dishes from Culinary Class wars: Lobster Mala Cream Jjamppong! 🦞 Full recipe on my blog. If you don’t want to buy lobster (I completely understand) at LEAST try making the soup. It is super rich, smokey and creamy…Just perfect on a cold day!! One last question: team Jjamppong or Jjajangmyeon? #culinaryclasswars #jjamppong #epicfoodrecipe #mala #cookingathome #koreanfood #lobster

tell me about your favorite deceasxd restaurant. also the recipe for the tamagoyaki is on my blog. 😙 #chirashi #ricebowl #sushi #japanesefood #rant

#ad ‼️crab dispatching shown‼️ Korean Soy Marinated Crab - Ganjang Gejang. #ad salty & sweet soy marinade made using the 5.25QT Staub Cocotte, succulent raw blue crab meat makes this dish known as a rice thief!! @ZWILLING Canada Find the full recipe and method on my blog! #soymarinatedcrab #koreanfood #ganjanggejang #seafoodmukbang #zwilling1731 #zwillingcanada #staub