Duck Confit is a very popular french dish, developed during a time when preserving meat was a seasonal necessity. The word “Confit” is derivative of the French verb confire, “to preserve.” To confit, is to slow cook meat it in it’s own fat, leaving you with EXTREMELY tender meat. Take a chance and give it a try!
2. Fresh Clams with Pancetta, White Wine, and Tarragon
Pancetta, clams, and tarragon simmer together in a white wine sauce to create this perfect winter dish. Follow Chef Josh Posner as he shops for fresh pancetta and produce at his local London market and then shares his recipe in this Grokker Premium video, part of his Seasonal Nosh series.
3. Great British Fish And Chips
A classic fish and chips recipe which also contains a homemade tartare sauce recipe. A British favorite and a very simple beer batter fish.
4. Mussels with Creamy Creole Mustard Sauce
Try this twist on a European seafood classic! Creole Mustard Sauce adds a satisfying kick to this mussels dish. Executive Chef David Lawrence adds spice with creole mustard that contains both cayenne and horseradish to elevate and balance the flavors. Chef David shares the technique he honed while cooking at fine restaurants in London and serves today at his restaurant 1300 Filmore in San Francisco, California. So, whip out your sauce pan and prepare to amaze your friends with this Grokker Premium video from Chef David.
5. Easy Five-Cheese Macaroni
Blue Cheese, Parmigiano-reggiano, white cheddar, smoked mozzarella, and smoked gouda dish it out in Executive Chef David Lawrence's cheese-lover mac and cheese. The real kickers, however, are the red bell peppers, onions, and tarragon, which add a mouth-watering sweetness and refinement to the dish. Treat your family to another classic from 1300 on Fillmore, serve it piping hot, and let everyone else do the dishes.