1. Disclaimer: We at TheLastRow do not claim to be professional chefs. We do not claim credit for the music and products appearing in our videos. This series is made purely for our love of cooking.

    RECIPE:

    INGREDIENTS:
    2-3 Eggs
    After weighing the eggs, use to same weight for:
    Butter
    Flour
    Sugar
    1 teaspoon of salt

    DIRECTIONS:
    1. Preheat oven to 400 degrees F and coat the mold with non-stick oil OR butter
    2. Mix the sugar and eggs together until it begins to lighten
    3. Melt the butter (usually 1 stick)
    4. Add melted butter, salt and flour to mix
    5. Stir until all ingredients are mixed in
    6. Coat mold with non-stick spray or butter
    7. Pour mixture into mold until it is filled evenly
    8. Bake until the cake is golden brown, about 25 minutes.

    Thank you for watching!

    # vimeo.com/150988746 Uploaded 18 Plays 0 Comments
  2. Disclaimer: We at TheLastRow do not claim to be professional chefs. We do not claim credit for the music and products appearing in our videos. This series is made purely for our love of cooking.

    All credit for this recipe goes to http://www.browneyedbaker.com/

    RECIPE:

    INGREDIENTS:
    1 tablespoon olive oil
    1 large yellow onion, thinly sliced
    1 tablespoon unsalted butter
    16 ounces white button mushrooms, thinly sliced
    1 clove garlic, chopped
    ½ teaspoon dried thyme
    Salt and pepper, to taste
    ¼ cup white wine (can substitute chicken or vegetable broth)
    2 sheets puff pastry (thawed according to directions on package)
    1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
    1 egg + 1 tablespoon water, beaten together (for the egg wash)
    Handful of parsley, chopped

    DIRECTIONS:
    1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

    2. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

    3. Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

    4. Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

    5. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

    6. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

    7. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

    8. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

    LINKS:
    http://www.browneyedbaker.com/caramel...
    foodffs.tumblr.com

    Thank you for watching!

    # vimeo.com/150988138 Uploaded 41 Plays 0 Comments

The Kitchen Work

Clémence Le Saux

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