Basics Category
Lamb Stock - Master Chefs Recipe
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed -- and chopped 5 ea Garlic, cloves, chopped 1 ea Thyme, fresh, sprig OR
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed -- and chopped 5 ea Garlic, cloves, chopped 1 ea Thyme, fresh, sprig OR
Basics Category
Nantua Sauce - Great Chefs Recipe
1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1/2 c Cognac 1 c Tomatoes, chopped 2 tb Parsley, chopped 1 tb Tarragon, chopped 1/2 c Puree, tomato 4 c St
1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1/2 c Cognac 1 c Tomatoes, chopped 2 tb Parsley, chopped 1 tb Tarragon, chopped 1/2 c Puree, tomato 4 c St
Basics Category
Pastry Cream - Great Chefs Recipe
1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional -- if difficult to find) 1 c Cream, heavy 1/4 c Sugar Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth.
1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional -- if difficult to find) 1 c Cream, heavy 1/4 c Sugar Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth.
Basics Category
Puff Pastry - Master Chefs Recipe
-- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, black 4 c Flour, all purpose 1 1/2 ts Salt 1 c Water, cold 1 lb Butter, unsalted, chilled, -- cut into piec
-- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, black 4 c Flour, all purpose 1 1/2 ts Salt 1 c Water, cold 1 lb Butter, unsalted, chilled, -- cut into piec
Basics Category
Red Wine Sauce - Great Chefs Recipe
1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Peppercorns, white 4 tb Puree, shallot ** 1/4 c Cognac 2 c Wine, red 1 c Stock, fish ** ** See recipes for Shallot Puree, and Fish Stock.
1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Peppercorns, white 4 tb Puree, shallot ** 1/4 c Cognac 2 c Wine, red 1 c Stock, fish ** ** See recipes for Shallot Puree, and Fish Stock.
Basics Category
Roast Beef Puree - Master Chefs Recipe
4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1/4 ts Fennel seed 1/4 ts Coriander, ground 1/4 ts Rosemary, dried 4 Bay leaves 10 Peppercorns 2 tb Oil, olive, extra-virgin 2 tb Butter, unsalted, cut
4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1/4 ts Fennel seed 1/4 ts Coriander, ground 1/4 ts Rosemary, dried 4 Bay leaves 10 Peppercorns 2 tb Oil, olive, extra-virgin 2 tb Butter, unsalted, cut
Basics Category
Salmon Mousse - Great Chefs Recipe
1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and
1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and
Basics Category
Veal Glaze - Master Chefs Recipe
1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots,
1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots,
Basics Category
Veal Stock - Master Chefs Recipe
2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trim
2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trim
Basics Category
White Chocolate Mousse - Great Chefs Recipe
1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1 tb Rum, white 1 lb Chocolate, white, melted Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, a
1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1 tb Rum, white 1 lb Chocolate, white, melted Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, a
Basics Category
Cajun Spice - Ornish Recipe
4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cumin (or whole seeds -toasted and ground) 1 tb Ground coriander ( or whole -seeds toasted and ground) 1/2 tb Dried thyme 1/2 tb Ground fenugreek (or wh
4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cumin (or whole seeds -toasted and ground) 1 tb Ground coriander ( or whole -seeds toasted and ground) 1/2 tb Dried thyme 1/2 tb Ground fenugreek (or wh
Basics Category
Almond Meringue - Master Chefs Recipe
6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3/4 c Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parc
6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3/4 c Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parc
Basics Category
Apricot Glaze - Great Chefs Recipe
1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Cour
1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Cour
Basics Category
Asparagus Sauce - Great Chefs Recipe
1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boi
1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boi
Basics Category
Beef Stock - Master Chefs Recipe
2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 Celery, stalks, trimmed, -- coarsely chopped 1 Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (wh
2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 Celery, stalks, trimmed, -- coarsely chopped 1 Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (wh
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