1Heat the oven to 200°F. Pound the steaks to 1/4-inch thick and season with salt and pepper. In a shallow baking dish or pie pan, whisk together the flour and 1 teaspoon salt and a few grinds of pepper. In another shallow baking dish or pie pan, whisk together the eggs and milk. Have ready a baking sheet.
2One at a time, dip the steaks into the flour mixture, then into the egg mixture, and then back into the flour mixture, coating them evenly on both sides. Place on the baking sheet in an even layer.
3In a large heavy frying pan (ideally cast iron), add the oil and heat over medium-high until very hot. Fry the steaks until golden brown and cooked through, turning once, about 4 minutes. While the steaks are fying, clean the baking sheet. Transfer the steaks to the baking sheet and place in the oven to keep warm while you make the gravy.
4Pour off all but 3 tablespoons of the oil from the frying pan. Warm over medium-low heat. Add the flour and and whisk to combine. Let cook, while stirring with a whisk, until the flour mixture begins to brown, about 3 minutes. Slowly whisk in the warm milk, stirring until smooth. Increase the heat to medium and bring to a boil, then reduce the heat to medium-low and simmer, whisking, until thickened, about 3 minutes. Season with salt and pepper. Serve the steaks with the gravy.
In this episode of Chow-to, Guillermo visits a Greenwich Village institution for all things English, Tea and Sympathy. He meets with Nicky Perry (owner and founder) to learn her family’s easy recipe for beef shepherd’s pie (which technically in modern British English is a cottage pie). No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. This is an excellent way to make something delicious and inexpensive (you only need ground meat, potatoes, carrots and frozen peas!) that will last for a couple of days, making it perfect for cooking during lockdown.
In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil , creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
In this episode of Kitchen Essentials, we visit chef Matt Hyland, at his celebrated pizza restaurant Emmy Squared in Williamsburg, Brooklyn. The specialty at Emmy is Detroit-Style pizza, so Matt talks us through his essential tools to make these pies. We start with the squared pan that has roots in the automotive industry, followed by the flat-bottom ladle he uses to create stripes with the sauce. We then look at the clamp the chef uses to bring the pizza out of the oven, finish with his trusty pizza cutter, and a cooling rack, essential for keeping the pies crunchy.