【シェフの作り置き3品】ひと手間でレストラン級に。秋のごちそうストック

【シェフの作り置き3品】ひと手間でレストラン級に。秋のごちそうストック

Hi, hello. Hi everyone, thanks for joining today. It’s still hot, but let’s get ahead of the season with three make-ahead autumn dishes. Since there are three, I’ll keep each simple work efficiently and cut down on dishes, too. Here are the ingredients. Pumpkin, mushrooms, sweet potato, plus spare ribs, chicken, and daikon. First dish: braised spare ribs with daikon. With a touch of red wine. Second: sweet potato paysanne. Paysanne in French can mean “country-style salad” or “square-cut pieces.” Here, it means chunky square-cut veggies. Third: chicken sauté with pumpkin velouté. Velouté is like a smooth, thick purée. Right. Here I’m using an electric pressure cooker seasoned spare ribs, searing for color. Just browning nicely. The best part it cuts simmering time to about half compared to a pan or pot. Add red wine to the browned ribs, then mirin and soy sauce. A bit of honey for sweetness. Spare ribs have a strong pork flavor, so I recommend a bold seasoning wine, soy, even honey. Then add the daikon its flavor spreads into the broth, and the balance improves. I want lots of black pepper, so I’m using a grinder to spread it well. A regular mill takes too long, so this time I used a mixer for the large amount. Grind it into a fine powder like this. Now let’s add this in. Since it’s finely ground, the aroma spreads differently than from a regular mill. Then let it sit for about 60 minutes. Don’t let dishes pile up grinders are hard to clean inside with a sponge. A spray like Kao’s “Clear Foam” works great for tough spots. The lid has grooves too, so this spray is really handy. Makes cleanup much easier. While the ribs simmer for an hour, let’s make the sweet potato paysanne. These dishes taste good right away, but even better after resting a day. This amount should last 2–3 people about 4–5 days. So it’s best to batch cook on a weekend morning or afternoon. For the paysanne, use onion, carrot, garlic, and sweet potato. Add parsley for color and a touch of herbs. This is simple just cut all the veggies into squares. The key, as I often say, is keeping the size as even as possible. If sizes vary, some pieces overcook, some undercook, and it all becomes uneven. That lowers the dish’s overall quality, so keep cuts uniform. Peel the sweet potato. If you like skin-on, that’s fine, but I’m peeling for texture. Garlic doesn’t need to match the others just chop it roughly. Actually, very roughly. Since it’s seasoned only with veggies, garlic power is important. If it feels too plain, add your favorite umami seasoning. But once you get used to it, herbs like parsley or rosemary add plenty of depth. That’s more than enough to balance the flavor. If fresh rosemary is hard to get, just use dried from the store. It pairs great with sweet potato, so I recommend it if possible. For meal prep in general don’t let dishes pile up. Peelers, for example, are tough to wash with a sponge. That’s where the clear foam spray helps. Clean peelers right away the blade lasts longer and your tools stay in good shape. Now, finally, let’s bring out the pan. It’s more like a shallow pot, but a frying pan works too. Just use one that fits all the veggies you prepped. Start with onion and carrot. Steam them first, then add garlic and sweet potato. In that order. Carrots take longer to cook. Sweet potatoes cook faster. So follow that order. Add a pinch of salt to each veggie. That brings out sweetness and flavor. Once sweet potato softens, add rosemary and curry powder. For extra freshness, a squeeze of yuzu or citrus works great. Looks nicely cooked. Let’s move it into a container. It’s fine to transfer while still hot. Then let it cool at room temp. Now, the third dish Chicken sauté with pumpkin velouté. Cook the pumpkin in the microwave. Season lightly with salt to bring out flavor. You’ll peel later, but microwave the pumpkin with skin on. Cover tightly with plastic wrap. About 5–6 minutes at 600W. Meanwhile, cut the mushrooms. They add texture and flavor. Get 3–4 types you like easy to find ones at the store. Try to include mushrooms if possible. They really make it tastier. And I personally love them. Use about three chicken thighs for a few days’ worth. Season with salt beforehand. Now the pumpkin’s done let’s cut it. Slice a cross and remove the skin. It’s easier to do while still hot. Though a bit hard to handle. Put the pumpkin in a container and blend into a purée. Pumpkin pairs well with cinnamon, so add some. Skip it if you don’t like it. Use chicken bouillon dissolved in hot water. I used only bouillon, but adding half milk works too try it if you like. Almond milk is also nice. Yeah, almond milk’s great. Okay, pumpkin’s ready now let’s cook the chicken. With multiple pieces, cook the meat side first, then crisp the skin. Once the meat changes color, it’s good. A lot of fat comes out wipe it with paper. Remove the moisture in the oil so the skin crisps nicely. Then flip and let residual heat finish cooking. This is the delicious chicken juice. Use the juices left in the pan to soak into the mushrooms. Mushrooms hold lots of water, so cook them down well or the flavor gets weak. Reducing the liquid really concentrates their taste. Once browned, add white wine. Cook off the acidity. When almost dry, season with white pepper. Now cut the chicken into four pieces. Or six if you prefer smaller bites. Finish with white pepper. Then add the pumpkin velouté. Transfer like this. And top with the sautéed mushrooms. Layer pumpkin, mushrooms, and chicken so they mix nicely when served. Again, don’t let dishes pile up. Tongs with grooves are tricky to clean so spray them to remove oil. Same with the blender. Sponges can’t reach inside. This clear foam spray is super handy. With pumpkin, colorful veggies, or chili oil, sponges get stained. That really kills the mood. I like that it prevents color transfer to other dishes. Meanwhile, the spare ribs are done. They’re fall-off-the-bone tender. Pressure cookers are great, but have many parts. And they tend to hold odors. Even scrubbing with a sponge, smells can linger. The new formula cleans better, stronger on oil just spray and leave, it really helps. Keeps hands clean too honestly, I can’t live without it now. So, everything’s ready let’s eat. Itadakimasu. Oh! Job well done. The trick is keeping pumpkin and mushrooms layered, not mixed. Pure satisfaction. This is delicious. The cinnamon with pumpkin works perfectly. The chicken’s great. Sweet potato’s sweetness and spice match so well. Outstanding. Having these prepped in the fridge, ready to serve super convenient. The rosemary really shines use it if you can get it. That touch of yuzu is brilliant. Pressure cooking made it extra tender. The sauce isn’t too heavy, so it’s light and easy to eat. So tender. Really, incredibly tender. Yeah. The flavor’s soaked in. And that black pepper kick is perfect. So good. The soy sauce, red wine, honey sweetness, and sharp black pepper balance perfectly. Yeah, the pepper matches so well. With time, flavors deepen better each day. Keeps 4–5 days easily perfect for meal prep. So, that was three autumn make-ahead dishes. Hope you’ll try them out if they look doable. And remember, cleaning and efficiency are key this clear foam spray is a real help. Feels like it cuts dishwashing time in half. Use tips like this to enjoy cooking more every day. See you in the next video! Bye! Of course, spray the foam into the corners of the empty container. It cleaned off the spare rib fat perfectly.

今回のレシピはこちら
●スペアリブと大根の赤ワイン煮込み
材料
スペアリブ　9本
大根　　　　1/2本
赤ワイン　　300cc
醤油　　　　80cc
みりん　　　40cc
はちみつ　　40g
水　　　　　300cc
黒胡椒　　　適量

●さつまいものペイザンヌ
材料
さつまいも　2本
玉ねぎ　　　2個
人参　　　　2本
ニンニク　　4かけ
パセリ　　　　適量
ローズマリー　適量
カレー粉　　　少々
ゆず　　　　　適量

●チキンソテーとかぼちゃのヴルーテ
材料
鶏もも肉　　　　　3枚
カボチャ　　　　　1/4個
椎茸・しめじ・マッシュルーム・舞茸　各1パック
チキンブイヨン　　約150ml
シナモンパウダー　少々
白ワイン　　　　　約100ml

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お仕事のご依頼・その他のお問い合わせなどは下記メールアドレスへお願いします！
georgelabo@outlook.com

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