Did you know that not only can you learn to become a better cook by taking any number of our classes, reading our blogs, watching our live video Google+ Hangout videos but also through the video library located on our website? Well, now you do!
I had the honor of helping Chef Shelley Young last week during some of these video shoots. As I was watching the shoots unfold, I felt like I was seeing what goes on behind the scenes of a taping of a Food Network show.
Here’s what you will see in some of the future videos. You’ll be able to learn how to make the perfect crepe and fill it with a delicious spinach and cheese mixture, trim, sear & cook a whole beef tenderloin to the perfect temperature and make some really awesome Gluten-Free Butternut Squash & Brown Sugar Muffins. These were so yummy, as you can tell by the photo of the taste test done by me and Shelley. I would never have known there was no flour in them if I hadn’t done the mise en place for it myself.
Gluten-Free Butternut Squash and Brown Sugar Muffins
Yield: 12 muffins
Active time: 20 minutes
Start to finish: 40 minutes
1 3/4 cup brown rice flour mix
1 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 cup water
1/3 cup +2 tablespoons grape seed oil
2 tablespoons maple syrup
1 cup butternut squash purée (see note, below)
Brown sugar, for crumbling on top
- Preheat the oven to 325º and line a muffin tin with paper liners.
- In a large bowl mix together the brown rice flour mix, sugar, baking soda, xanthan, salt, baking powder, cinnamon, ginger and allspice.
- In a medium-size bowl whisk together the eggs, water, oil, maple syrup and butternut squash purée.
- Mix the wet ingredients into the dry until just blended.
- Fill the muffin tins until they are 3/4 full and top with a crumbling of brown sugar.
- Bake until the tops are springy to the touch, about 20 minutes.
NOTE: To make butternut squash purée preheat your oven to 375º. Cut the squash in half lengthwise and place, cut side down, on a parchment-lined sheet tray. Roast until the squash is knife tender, about 45 minutes. Allow to cool. Scoop the meat out of the skin and place in a bowl. Use a potato masher to make a smooth purée.
What cooking technique or recipe would you like to see Shelley explain in an upcoming video?