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Yannick Garaud
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Yannick Garaud

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Love this sauce and only 3 ingredients!
 
Here's a short little video showing you how to make a 3 ingredient mushroom sauce for your roasts, burgers or pasta! 

#mushroommakeover   #mushroomrecipes  
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Yannick Garaud

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I love this stew.
 
It's sunny outside but not quite warm so this Guinness Stew is perfect for some comfort food! 

Ingredients:
1 ½ pounds beef roast cut into cubes, mine end up about 1 inch by 1 inch
¾ cup flour
2 tsp. herbs de provence, without lavender
2 tsp. onion powder
1 tsp. garlic powder
½ tsp. pepper
½ tsp salt
a few sprigs of dried rosemary or 1 tsp. of chopped rosemary
4 medium sized potatoes totaling about 1 pound, washed and cubed
2 carrots washed, peeled if you prefer, and thinly sliced
½ cup beef broth
1 ½ cups of Guinness, or stout beer

Instructions:
On your stovetop, preheat your dutch oven (or a large pot) on medium-high. On a scale of 1-10, I set it to 7.
In a pie plate or similar pan, mix together flour, 1 tsp. herbs de provence, onion powder and pepper. Toss cubed beef in flour mixture then add to the dutch oven.
Sprinkle ½ tsp. salt atop the beef and stir. Let them brown until almost cooked through, about 15 minutes. Keep stirring occasionally. There will be sticky flour and brown bits on the bottom of the pan.
Add potatoes, then stir. Add a few sprigs of dried rosemary, 1 tsp. garlic powder, 1 tsp. onion powder and 1 tsp. herbs de provence.
Cook for another 10 minutes, or until potatoes are almost fully cooked through, but still firm in the center. Keep stirring occasionally. Using a wooden spoon, move the beef and potatoes to the edges of the pot, making a clear spot in the center. Reduce the heat to medium.
Place the sliced onion directly onto the bottom of the pan, cover with the lid and cook for 5 minutes.
Immediately pour in Guinness, wait about 20 seconds and then stir. Make sure to stir up the little beef and potato pieces at the bottom of the pot. The beer and bits at the bottom of the pan will make a little gravy that will simmer while the stew continues to cook.
Cover and simmer for 15 minutes, stirring occasionally. Add 4 ounces of beef stock and another 4 ounces of Guinness, stir thoroughly. There will still be some bits at the bottom.
Continue to cook until potatoes are cooked completely. About another 10 minutes. You will want to taste your stew after the meat is cooked and add seasoning to fit your preference.
Stir in sliced carrots, cover and cook for five more minutes or until carrots are tender. Since they are thinly sliced, this won’t take long.
Remove from heat and serve!

For a printable copy visit: http://bit.ly/Ni8Jeb
Pin it for later: http://bit.ly/PDXfUt

  #guinnessbeefstew   #guinnessrecipes  
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Yannick Garaud

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Vote for +Chef Dennis Littley !
 
Epicurious hung out with 4 people. #hangoutsonairJake Croston, Greg Wright, Larry Fournillier, and Chef Dennis Littley
Elite Eat 2013 Round 2: Sliders
Epicurious and 4 others participated
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Yannick Garaud

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I'd love to have this.  Pre turkey treat? +Kim Kelly 
 
Gearing up for our early holiday dinner... Cranberry Kisses have become our tradition Thanksgiving appetizer and couldn't be easier to put together!

Cranberry Kisses!

http://livlifetoo.blogspot.com/2011/11/goat-cheese-cranberry-kisses.html

#thanksgiving #cranberry #foodphotography #canonphotography  
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Pre-turkey treat indeed!!!  (They were gone in a flash!!)
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Take a look at this week update from the new web site! #marketingtips #marketingstrategy #facebook #seo  
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Have him in circles
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Yannick Garaud

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So simple and so good. Comes out perfect every time.
 
These thin stalks of asparagus make a great side and they are so easy to bake. (I like these better than the thick stalks.) To bake, snap off the bottom tips and discard. Lay the stalks in a single layer in a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss in the pan to coat and bake at 400 degrees for 10 minutes.

#asparagusrecipe
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+Dionne Baldwin and I are going on a Hunger Strike. Can you support us by telling a friend? You can follow us for information here:

http://www.tryanythingonceculinary.com/hungerstrike/

#endhungernow   #hungerstrike2013   #nomorehungrynights   #feedthechildren  
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Yannick Garaud

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Yannick Garaud

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First week recap of the new marketing site!  This applies to YOUR site too so take a peek! #marketingstrategy #onlinepresence #videomarketing  
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Have him in circles
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