Teaches Cooking II: Restaurant Recipes at Home – Gordon Ramsay

Salepage link: At HERE. Archive: http://archive.is/wip/1Rqd3

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.

8 video lessons (2h 13m)

Class Trailer

Class Sample

1. Introduction
2. Red Wine Poached Egg, Asparagus, and Mushrooms
3. Crispy Duck with Red Endive and Spinach
4. Cauliflower Steak, Olives, and Mushrooms
5. Rack of Lamb with Thumbelina Carrots
6. Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette
7. Raspberry Soufflé
8. Closing

1. Introduction

In your first lesson, Gordon explains why he’s back with a second class and how his newest restaurant-inspired recipes will help you wow your next dinner guests with a fabulous at-home dining experience.

2. Red Wine Poached Egg, Asparagus, and Mushrooms

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

3. Crispy Duck with Red Endive and Spinach

Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.

4. Cauliflower Steak, Olives, and Mushrooms

Gordon demonstrates how to transform an ordinary head of cauliflower into a show-stopping vegetarian dish. Learn how to sear cauliflower “steaks” and make a flavorful olive pistou with sautéed porcinis to top.

5. Rack of Lamb with Thumbelina Carrots

Learn how to gently sear a rack of lamb and finish with oven-roasting. Then make Gordon’s updated versions of the traditional mint jelly and mash—a mint yogurt sauce and glazed root vegetables with star anise.

6. Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

Make Gordon’s dish of grilled baby leeks, then poached in a miso broth full of umami flavor. Finish the dish by making a luscious, sauce-like caviar vinaigrette or simply omit the caviar to make this appetizer vegetarian.

7. Raspberry Soufflé

Gordon teaches you the techniques he calls “the science of soufflé.” Learn how to bake airy soufflés with crisp edges and perfect height for a sweet end to a special meal.

8. Closing

As Gordon says, “cooking isn’t a sprint, it’s a marathon.” He encourages you to stick with it and try your own spin on each dish as you gain confidence and creativity in the kitchen.