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Binging with babish

Binging with Babish is a delightful journey into the culinary world, recreating iconic dishes from our favorite movies and television shows. Each episode is a masterclass in translating fantastical food into achievable and delicious recipes. Let’s explore some of the mouthwatering creations that await you.

The Krabby Patty

From the undersea world of Bikini Bottom comes a burger so legendary, it’s caused chaos and craving in equal measure: the Krabby Patty. While the secret formula remains elusive, we can certainly craft a respectable rendition that captures the spirit of this iconic sandwich.

Binging with Babish - TheTVDB.com### Ingredients:

  • Ground beef (80/20 blend recommended)
  • Sesame seed buns
  • Lettuce
  • Tomato slices
  • Onion slices
  • Pickles
  • American cheese slices
  • Ketchup
  • Mustard
  • Mayonnaise (optional)
  • Salt and pepper to taste

Instructions:

  1. Shape the ground beef into patties, slightly larger than the buns to allow for shrinkage during cooking. Season generously with salt and pepper.
  2. Heat a skillet or grill over medium-high heat. Cook the patties for approximately 3-4 minutes per side for medium doneness. Add a slice of American cheese to each patty during the last minute of cooking, allowing it to melt.
  3. While the patties are cooking, prepare the buns by lightly toasting them if desired.
  4. Assemble the Krabby Patty: Start with the bottom bun, then add lettuce, tomato, onion, pickles, and the cooked cheeseburger patty. Top with ketchup, mustard, and mayonnaise (if using). Finish with the top bun.
  5. Serve immediately and enjoy your taste of Bikini Bottom!

Remy’s Ratatouille

Inspired by the Pixar masterpiece Ratatouille, this dish is a testament to the power of simple ingredients transformed into an elegant and flavorful experience. It’s a beautiful expression of culinary artistry.

Binging with Babish - Remy’s Ratatouille Inspiration### Ingredients:

  • 1 eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2-3 tomatoes, thinly sliced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • Fresh thyme sprigs
  • Fresh rosemary sprigs
  • Bay leaf
  • Olive oil
  • Tomato paste
  • Vegetable broth or water
  • Salt and pepper to taste

Instructions:

  1. Prepare the piperade: In a large pan, heat olive oil over medium heat. Add the diced onion and bell peppers and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in tomato paste and cook for a few minutes to caramelize. Add the vegetable broth or water, thyme sprigs, rosemary sprigs, and bay leaf. Season with salt and pepper. Bring to a simmer and cook for about 30 minutes, or until the sauce has thickened. Remove the thyme sprigs, rosemary sprigs, and bay leaf.
  3. Preheat oven to 375°F (190°C).
  4. Arrange the sliced eggplant, zucchini, yellow squash, and tomatoes in alternating concentric circles over the piperade in the pan.
  5. Drizzle with olive oil and season with salt and pepper.
  6. Cover the pan with parchment paper and bake for 45 minutes. Remove the parchment paper and bake for another 30-45 minutes, or until the vegetables are tender and slightly browned.
  7. Serve hot and enjoy this delightful and visually stunning dish.

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