sauces

Pork Tenderloin with Blueberry
Barbecue Sauce

sauce:

2 pints		(5 to 6 cups) blueberries
2/3 cup		honey
½ cup		ketchup
1 medium		jalapeño pepper, seeded and minced
½ cup		chopped shallots
1 Tbs		grated fresh ginger
2 tsp		fresh lime juice
½ tsp		dry mustard

MEAT

Two 1-pound		pork tenderloins
		salt and freshly ground black pepper

	Prepare sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divided sauce between 2 bowls; set aside.
	Prepare meat: Preheat grill to medium heat. Season pork with salt and pepper. Sear, turning to cook on all sides, 10-15 minutes. Brush with half of the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°F). Set aside and let rest for 5 minutes. Carve crosswise; serve with remaining barbecue sauce.

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Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

Ingredients

Clam Broth:

• 2 tablespoons olive oil
• 1 large Spanish onion, coarsely chopped
• 4 cloves garlic, chopped
• 1 carrot, peeled, coarsely chopped
• 1 stalk celery, coarsely chopped
• 6 cups clam juice
• 1 cup dry white wine
• 4 plum tomatoes, halved and roasted in oven until soft
• Salt and pepper

Grilled Sausages:

• 1 pound linguisa Spanish sausage, blanched
• 1 pound Spanish chorizo, blanched

Clams:

• 2 tablespoons olive oil
• 2 shallots, finely sliced
• Tomato/Clam Broth
• 24 littleneck clams, scrubbed
• 2 tablespoons cold unsalted butter
• Salt and freshly ground pepper
• 1/4 cup finely chopped parsley

Sweet Onion and Grilled Pepper Relish:

• 1 yellow pepper, grilled, peeled and julienned
• 1 red pepper, grilled, peeled and julienned
• 1 Vidalia onion, grilled and thinly sliced
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• Salt and pepper

Directions

For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.

For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.

For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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Chicken Milanaise
Yield: 4 Servings

Ingredients

1    chicken
1 tb salt
3 tb butter, unsalted
3 tb flour
2    egg yolks
1 tb lemon juice
2 c  rice, white (to serve on the
- side)
1    salt and pepper (for the
-sauce)

Instructions

Place the chicken in a pot. Cover it with water, add the salt and
bring it to a boil, skimming any scum that may form on the surface.
Turn down the heat, cover the pot and cook the chicken for about 1
hour or until it is done.

Remove the chicken from the pot. Skim and discard the chicken fat
from the surface of the broth. Reserve about 2 cups of broth for the
sauce and use the remaining broth to cook the rice according to
standard procedures for cooking rice.

While the rice is cooking, make the sauce: melt the butter under low
heat in a saucepan and add in the flour, salt and pepper. Stir until
you get a uniform mixture and then add the reserved broth gradually,
stirring constantly. When the mixture thickens, remove from the heat.

Beat the egg yolks with the lemon juice and add them into the sauce.
Stir the sauce until the egg yolks are completely blended. The sauce
is ready. Cut the chicken and serve with sauce on both the chicken
and the rice.

Chicken with white sauce — This is what my mother serves as Chicken
Milanaise. I once ordered Chicken Milanaise at a restaurant, and they
served me an entirely different dish, so I’m not sure as to whether
I’m using the name properly. In any case, this recipe is one of my
favourites! Yield: serves 4-6.

* You are supposed to use white pepper in the sauce but, since I
don’t mind seeing a few black specs in the sauce, I always use black
pepper.

* If you are going to reheat the sauce, make sure that it doesn’t
come to a boil, otherwise the egg will separate.

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OSSOBUCO ALLA MILANESE

Ingredients for Ossobuco

Slices of veal knuckle (must be meaty)	8		pc
Olive oil	150		ml
Butter	100		gm
Flour	100		gm
Mirepoix of vegetables	200		gm
Garlic clove	4		pc
Thyme			sq
Bay leaf	2		pc
Lemon	½		pc
Dry white wine	400		ml
Veal stock	400		ml
Tomato concassé	250		gm
Tomato paste	2		tbs
Julienne or jardiniere of vegetables	200		gm

How to make Ossobuco

1. Heat the oil and butter together in a pan
2. Coat the veal with a little seasoned flour, and brown on all sides in the butter and oil, remove from pan and place in casserole/braising dish
3. Turn down the heat and add the mirepoix of vegetables to pan and sweat for two minutes
4. Add the herbs and lemon juice and sweat for a further two minutes
5. Add the tomato concassé and tomato paste (thinned with a little stock) and stir well
6. Pour in the wine and stock, bring to a boil and simmer for two minutes to combine
7. Pour over the veal and cover with a tight fitting lid or tin foil
8. Braise in the oven (180ºC) or gently on top of the stove until meat is tender; approx. 1 ½ hours
9. Remove veal from the sauce and keep warm
10. Pass the sauce, through a fine strainer and correct (adjust) the seasoning and consistency
11. Return veal to sauce and bring to a simmer
12. Add the julienne or jardiniere of vegetables and simmer for 2 minutes
13. Serve the Ossobuco sprinkled with a mixture of chopped parsley, lemon peel and garlic (this is called a gremolta)

Chef’s Tip for Ossobuco

Ossobuco is traditionally served with a risotto Milanese and crusty bread.

‘Sweat’ means to cook gently without colouring the ingredients
sq = sufficient quantities: add to taste
The various cuts of vegetables mentioned here are covered in my cooking tips of the week

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Blackened Tuna with Remoulade Sauce

1/2 cup light mayonnaise , reduced-fat 2 scallions , chopped 2 tbsp chopped parsley , fresh 4 tsp distilled white vinegar 2 tsp capers , drained and chopped 2 tsp stoneground mustard , coarse-grained 2 tsp paprika 1 1/2 tsp ground oregano 1 1/2 tsp ground thyme 1 tsp garlic powder 1 tsp ground cayenne (red pepper) 1/2 tsp salt 1 1/2 lb tuna steaks , cut into 4 pieces 2 tsp canola oil changeServingSize();

Directions 1 Whisk together mayonnaise, scallions, parsley, vinegar, capers, and mustard. 2 Combine paprika, oregano, thyme, garlic powder, cayenne, and salt. Season both sides of tuna with mixture. 3 Pour oil in a frying pan and heat over medium heat until oil begins to smoke. Cook tuna 2 minutes per side until it is medium-rare. Serve steaks with sauce on the side.

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Salmon Croquettes With Remoulade Sauce Recipe

Ingredients

2 tablespoons butter
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
About 3 cups canned salmon, drained, flaked
1 cup soft breadcrumbs (fresh, make my own)
1 large egg, lightly beaten
2 tablespoons mayonnaise *
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
*NOTE: Can add a little more mayonnaise for binder if you have to
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Serve on side of croquette, or dollop on top

Directions

In large skilllet, melt butter
Add bell pepper, green onions, saute until tender
In large bowl mix bell pepper mixture with salmon, and next 5 ingredients
Shape into patties, about 8 ??
Fry 4 patties in about 2 tablespoons hot oil over medium heat, about 3 minutes on each side until golden brown
Repeat with 2 more tablespoons oil and other patties
REMOULADE SAUCE
In large bowl, stir together all ingredients
Garnish with sliced green onions, if desired
This makes about 1-1/4 cups

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grilled chicken panini with sundried tomato sauce
an original recipe by rachelle

2 chicken breasts
salt, pepper
2 teaspoons lemon juice
2 teaspoons olive oil
4 slices rosemary focaccia
1/4 cup lettuce
1/4 cup mozzarella

sundried tomato sauce

2 Tablespoons mayonaise
12 sundried tomatoes, packed in oil
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper

pound chicken breasts to an even thickness. (just use something heavy to pound down that one end, in a ziplock bag to contain any renegade ckn juice.) season chicken liberally with salt, pepper, lemon juice and oil. preheat countertop grill. cook chicken. (my george foreman takes about 8 minutes, but feel free to cook chicken on an outside grill or even in a skillet in a little butter.) set chicken aside.
to make sundried tomato sauce, (which i wanted to call sundried tomato mayo but it is way more tomato-ey than mayo-ey so i went with sauce-)
place garlic in a food processor, process until minced. add mayonnaise and salt and pepper and process. add tomatoes, process to a nice chunky texture. set aside.
cut focaccia in half and place cheese on bottom slice. layer on a chicken breast, lettuce and a plop of sundried tomato sauce. top with bread slice and make the other sandwich. set in preheated grill and grill for about 4 minutes, until bread has a nice crisp texture and cheese is melted.

*i realize that normally you butter or oil the bread for panini, but i don’t for this recipe because of how much oil is already on the focaccia. if you are using another style artisian bread, butter or oil outsides of bread that will come in contact with the hot grill. this will give you those gorgeous grill marks and that yummy crunch. also try substituting any meltable white cheese: muenster, provolone, jarlsburg.

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Spinach lasagna with sun-dried tomato sauce

Ingredients

2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
1 cup plain soy milk (soya milk)
1 cup vegetable stock
2 green (spring) onions, including tender green tops, sliced
1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil

Directions

In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.

In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.

In a large bowl, beat together the ricotta, 1/2 cup of the Parmesan and the egg white. Stir in the spinach and set aside.

Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Spread 1/2 cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

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Spiced Fish in Yoghurt and Mayonnaise Sauce recipe

ingredients

12 oz (350 g) haddock fillet, cooked
6 oz (175 g) peeled prawns
1 yellow pepper, seeded
1 avocado pear
2 bananas
juice of 1 lemon
5 tablespoons natural yoghurt
4 tablespoons mayonnaise
2 teaspoons curry powder
1 clove garlic, crushed
salt and freshly ground black pepper
fresh herbs, for garnish

method

1. Flake the fish coarsely in a large bowl and add the prawns. Cut the pepper in fine strips and add to the bowl. Halve the avocado, remove the stone and peel, then slice thinly into a separate bowl.2. Peel the bananas, slice diagonally and add to the avocado, then turn both in the lemon juice to prevent discoloration. Add to the fish mixture, spoon into a serving dish, cover and chill.3. Put the yoghurt, mayonnaise, curry powder, garlic and seasoning into a bowl, mix thoroughly and spoon over the fish. Decorate with fresh herbs.
2 bananas

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Carrots with Curry Sauce

Ingredients for Carrots with Curry Sauce

250 gm Baby Carrots (4-inch)

2 Tablespoons low-fat Mayonnaise

1 Tablespoon low fat sour cream

0.5 teaspoon Curry powder

0.5 teaspoon Skimmed milk

0.5 teaspoon Fresh lemon juice

0.5 teaspoon Honey

Method for making Carrots with Curry Sauce

Steam carrots, covered, for 7 minutes or until crisp tender. Drainthe excess water. Combine mayonnaise and all 5 ingredients in a saucepan. Place over low heat until the ingredients are mixed evenly, stirring occasionally.

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Skillet Steak With Mushroom Sauce

Ingredients

• 1 lb sirloin steak (3/4-in thick)
• 1/4 cup butter, divided
• salt & freshly ground black pepper (do not use too much salt)
• 1 medium onion, finely chopped
• 3 cups sliced fresh mushrooms (can use a little more)
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced (or to taste) (optional)
• 2 tablespoons flour
• 1 cup beef stock
• 1 cup half-and-half cream
• 1 tablespoon prepared horseradish or Dijon mustard

Directions

1. 1

   Rub the steak with salt and pepper all over, then let the steak sit out to almost room temperature, this will help relax the meat fibers and make for a more tender and flavorful steak.

2. 2

   In a large skillet, melt half the butter over high heat; brown steak on both sides (about 2 minutes per side).

3. 3

   Transfer to a plate.

4. 4

   Reduce heat to med-high; add remaining butter to skillet.

5. 5

   Cook onions, mushrooms and thyme, stirring for 10 minutes, or until liquid is released, and the mushrooms are starting to brown.

6. 6

   Add in the garlic (if using) and cook for 2 minutes.

7. 7

   Add flour and cook stirring for 1 minute.

8. 8

   Gradually stir in beef stock, cream and horseradish.

9. 9

   Reduce heat, and simmer, stirring for 5 minutes, or until sauce is thickened.

10. 10

    Return steak, and any accumulated juices to pan; simmer for 5 minutes, or until steak is desired doneness.

11. 11

    Let steak rest for 5 minutes.

12. 12

    Season sauce with more salt and pepper to taste.

13. 13

    Slice steak thinly across the grain, and serve with the sauce.

***

Fish Fillets with Mushroom Sauce

Ingredients:

• 2 tablespoons butter
• 1-1/2 cups sliced cremini and button mushrooms
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup milk
• 1/3 cup sour cream
• 1/2 teaspoon lemon peel
• 1 pound fish fillets

Preparation:

Preheat oven to 350 degrees. Grease a 2 quart glass baking dish and set thyme, salt, and pepper and cook and stir for 1 minute. Add milk and sour cream; cook and stir until thickened and bubbly. Remove from heat and add lemon peel. Place fillets in prepared baking dish and cover with sauce. Bake at 350 degrees for 15-20 minutes or until fish is cooked and flakes when tested with fork. 4 servings

*****

filet mignon with madeira sauce

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 3/4 lb sliced mushrooms
• 1/2 chopped onion
• 2 cloves chopped garlic
• 1 teaspoon thyme
• salt and pepper
• 4 filet mignon
• 1/2 cup madeira wine
• 1/2 cup beef broth
• 1/2 cup heavy cream

Directions

1. 1

   in skillet heat 2 tbsp butter with oil.

2. 2

   add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.

3. 3

   add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.

4. 4

   add madeira to pan, reduce by half.

5. 5

   add broth and reduce, add cream and stir to thicken.

6. 6

   add mushrooms back to pan, add filets to warm through.

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Fish In Roasted Red Pepper Sauce

Prep Time:
10 min

Total Time:
30 min

Makes:
4 servings

1 lb. cod fillets (4 fillets)

1/4 cup flour

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup sliced onions

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4 cup roasted red peppers

1/4 cup chicken broth

1 clove garlic, peeled

2 Tbsp. chopped cilantro

COAT both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, place cream cheese, red peppers, broth and garlic in blender container; cover. Blend until smooth. Spoon into medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally.

PLACE fish on serving platter; top with the cream cheese mixture. Sprinkle with cilantro.

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Halibut with Roasted Red Pepper Sauce

Ingredients

Halibut:

1 medium onion, thinly sliced

1 large clove garlic, minced

1 (1 1/2-lb.) halibut fillet, skinnedRoasted Pepper Sauce:

1 (7 oz.) can chopped green chilies, drained

1 (7 oz.) jar roasted red peppers, drained

2/3 cup chicken brothDirectionsRoasted Pepper Sauce:
Combine ingredients for roasted pepper sauce in food processor or blender; process until smooth.Halibut:
1. Preheat oven to 425 degrees Fahrenheit. Grease shallow baking dish.2. Prepare Roasted Pepper Sauce; set aside.3. Cover bottom of baking dish with onion and garlic. Top with fish and sauce.

4. Bake 20 minutes or until fish flakes easily when tested with fork. Garnish as desired.

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salmon with cucumber salad and dill sauce

-bec-

Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is in season now, available in many fish markets and grocery stores; its rich, vivid flavor will only make the dish better.


6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)

Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill. Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.

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Scallops with curry sauce

-bec-

Saint-Jacques à la Sauce Curry, Riz aux Poireaux
Pour 4

For the rice
1 cup (100g) of leeks, peeled, washed, and cut into small dices
2 tbsp mild tasting oil
1 cup (200g) of jasmine rice
1.5 cup (12 fl.oz ) stock, salted well

1. Cook the leeks in oil until caramelized, stirring well for about 10 minutes.
2. Add the rice, stirring well for about 1 minute until the rice grains are all transparent.
3. Add the stock and cook in the rice cooker or a pot until the rice is done. Set aside.

For the curry sauce
1/2 tbsp (15g) panang or red curry paste
1 1/4 cup (300 ml.) coconut milk
1 tbsp fishsauce

1. In a small saucepan, cook the curry paste in 1 tbsp of coconut milk until it smells good, about a minute.
2. Add the rest of the coconut milk and fish sauce.
3. Taste it, you might need a bit more fish sauce, sugar, or even coconut milk, depending on your taste.
4. Simmer on very slow heat for 5 minutes. Set aside.

For the garnish
1/4 cup (10g) of leeks, peeled, washed, and cut into thin ribbons.
1 tsp flour
a pince of salt
5 lime leaves, cut into thin ribbons.
oil for frying

1. Toss the leeks in flour and salt, fry quickly in very hot oil until crispy.
2. Fry the lime leaves in oil until crispy. The lime leaves will cook very quickly, in just a second or two, so watch them carefully so as not to
3. Set aside to drain on a paper towel until ready to serve.

For the scallops
About 1 p. of scallops, or enough for about 3 large ones per person
1/2 tsp cumin seeds, crushed
1/2 tsp coriander seeds, crushed
salt and pepper to taste.

1. Season the scallops with a dusting of the cumin, coriander and salt and pepper.
2. Sear the scallops over very high heat on a nonstick pan, or use regular pan with a tablespoon of hot oil. Cook for 1-2 ,minutes on each side, until beautifully caramelized. Serve immediately.

To serve
Serve the scallops with a mound of rice and a few spoonful of sauce, topped with the fried lime leaves and leeks.

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baked fish with horseradish sauce

-bec-

Ingredients:

• 1 1/2 lb. fresh or thawed sole or flounder filet (with or without skin)
• 2 T. vinegar or lemon juice
• 1 T. melted butter
• 4 T. freshly grated horseradish, or 3-4 T. bottled horseradish or to taste
• 1 tart apple, grated
• 3/4 c. sour cream
• Salt
• Sugar

Preparation:

Preheat oven to 350°.

Butter a casserole dish large enough for the fillet or fillets. Rinse and pat the fish dry. Sprinkle with vinegar and brush the melted butter over the top. Place the fillets in the buttered dish.

Bake fillets for 5 minutes.

Meanwhile, mix the rest of the ingredients together, seasoning to taste with the salt and sugar.

Spread the sauce over the fish and bake for another 30 minutes, or until the fish flakes easily with a fork and sauce is bubbly.

Serving suggestion: Salted potatoes and steamed broccoli or Brussels sprouts.

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Chicken Cutlet with Egg Sauce

-bec-

(serves 4)
5 medium size chicken cutlets skinless
2-3 cups of packaged bread crumbs (I used hot and spicy)
1 lightly beaten egg
1.5 cups of plain flour
olive oilEgg sauce
3 eggs
2 tsp fish sauce
1tsp sugar
cracked pepper
1 shallot chopped finely
olive oilRice
saute vegetables1) Use the back of your chopper/knif to tenderize the chicken cutlets. Lightly season with a little salt.2) Heat olive oil in a non-stick pan. Dip chicken cutlets in flour, egg then breadcrumbs. When the pan becomes hot, place cutlets in pan. Cook for 5-8 minutes on each side till it becomes golden brown. Place the cutlets on a oven proof dish. I used the oven warmer to keep the cutlets warm as I fry up the remaining chicken. Slice chicken when done.

3) Dish rice up. Place some saute vegetables on it followed by sliced chicken cutlets.

3) Egg sauce- lightly beat eggs with fish sauce, sugar and cracked pepper. Heat oil and sauteed shallots till it turns soft. Add egg mixture in. Using a wooden spoon, keep stirring the egg inwards in circular motion, just like making scramble eggs. Switch off the heat when the egg looks slightly done and continue stirring. Spoon egg sauce onto the chicken cutlets.

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Baked Penne with Cheese Sauce (Penne Al Forno)

*Bec*

Ingredients :

8	oz	Penne, cooked al dente
2	tbl	Unsalted butter
1	med	Onion, finely chopped
1	tsp	Freshly ground white pepper
1	x	Recipe cheese sauce
2	oz	Fresh bread crumbs, (about 1 cup)

Method :

• 1. Drain the pasta and transfer to a large baking dish. Toss with 1 tablespoon of the butter.
• 2. Heat the remaining butter in a skillet and saute the onion until slightly softened, about 2 minutes.
• 3. Mix the onion, pepper, and Cheese Sauce with the penne. Sprinkle with bread crumbs and bake in a pre-heated 4250 oven for 15 minutes until the bread crumbs are lightly toasted. Let stand 10 minutes before serving.
• MAKE IT LIGHT: Reduce butter to 2 teaspoons and substitute the Light Version Cheese Sauce.
• MAKE IT AHEAD: Prepare the recipe. Unbaked, the penne can be stored up to 1 day in the refrigerator or 1 month in the freezer. If frozen, extend baking time by 25 minutes.
• SERVING SUGGESTION: Serve this as a main dish with a green salad for a light menu. For heartier fare, serve as a first course, followed by grilled chicken, meat, or fish.

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Chaurice Sausage With Creole Sauce Recipe

Ingredients

2-lbs chaurice sausage links
3-tomatoes, chopped
1-large onion, chopped
1-clove garlic, minced
1-tsp salt
1-tsp freshly ground black pepper
1/2-tsp vegetable oil
1/2-cup boiling water

Directions

Heat the oil in a cast iron skillet
Lightly brown the onion
Add the tomatoes and garlic, stirring
Add the sausage, cover and simmer for about 5 minutes
Sprinkle with salt & pepper
Add the boiling water
Cover and simmer for 20 minutes
Great with eggs for breakfast!

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Spaghetti alla Bolognaise

ingredients

• 500g chicken livers
• 2 tablespoons olive oil
• 1 brown onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 250g lean minced beef
• 250g lean minced pork
• 1 (800g) tin whole tomatoes
• 1/2 cup beef stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 750g dried spaghetti
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 20g butter
• Grated Parmesan cheese, to serve

preparation method

1. Trim any discoloured spots, fat and membrane from the chicken livers. Wash the livers and then pat them dry with paper towels. Roughly chop the livers.
2. Heat the oil in a large frying pan over medium heat. Add the chicken livers, onion, garlic, and beef and pork mince. Cook, stirring frequently with a wooden spoon to break up the mince, until the meat is brown.
3. Add the tomatoes and juice, the stock and the tomato paste. Stir until well combined, breaking up the tomatoes with a wooden spoon. Add the bay leaves and bring the sauce to the boil. Reduce the heat to low, cover the frying pan with a lid and simmer on very low heat, for 1 hour, or until the sauce is thick and rich. Stir the sauce from time to time during cooking to prevent the meat from sticking.
4. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook, uncovered, stirring from time to time, for 10–12 minutes, or until the pasta is al dente (Be careful not to overcook the pasta). Drain.
5. Remove and discard the bay leaves from the sauce. Stir in the oregano. Remove from the heat, season to taste with salt and pepper. Stir in the butter.
6. To serve, turn the cooked, drained pasta into a heated bowl and top with the sauce. Sprinkle with a little of the Parmesan cheese and pass the remaining cheese separately.

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Venison with grand veneur sauce

Preparation time: 30 mn Cooking time: 60 mn Rest time: 720 mn Total time: 810 mn For 6 servings: 2.5 lb venison (ask for the bones and any scraps for the sauce). 1 tablespoon vegetable oil For the marinade: 1 bottle of red wine 1 garlic clove 1 carrot 2 shallots 1 onion with a clove in it 1 bay leaf 1 sprig fresh thyme 1 sprig rosemary 1 sprig parsley 1 stick celery 2 tablespoons cognac 1 tablespoon olive oil 1 tablespoon peppercorns For the gravy: 2 tablespoons of wine vinegar 2/3 cup heavy cream/crème fraiche 4 tablespoons of red currant jelly 3/4 tablespoon butter 1 tablespoon oil 1 tablespoon flour salt and pepper

Preparation

1 The evening before, put the venison in a large roasting pan with the onion and clove, the shallots and the carrot cut into slices. Add the crushed garlic, herbs, celery and peppercorns.Pour over the olive oil, cognac and red wine. Cover and marinate over night. 2 Turn the venison occasionally. 3 Prepare the gravy:Drain the meat and pat it dry.Carefully separate the meat, vegetables, herbs and wine.Brown the Venison trimmings in a tablespoon of vegetable oil.When they are well browned, add the vegetables and herbs from the marinade. Steam for 5 minutes. Mix in the flour and add the vinegar and the wine from the marinade. 4 Bring to the boil and simmer without a lid for 30 to 40 minutes, skimming as necessary.Add the cream and simmer for another 10 minutes. Season with salt and pepper. 5 Add the redcurrant jelly at the last minute. To cook the venison, make sure it is well drained and cut it into 2 inch slices.Heat 1 tablespoon of oil in a pan and sear the meat, turning to brown both sides.Pour three tablespoons of wine from the marinade into a roasting pan. 6 Add the venison and roast in a hot oven for 16 minutes at 520°F/270°C/ gas mark 9.Turn off the oven. Cover the meat with the juices from the dish and leave to stand for 5 minutes.To serve, place the venison on a hot serving plate and spoon the sauce over the top. Serve with a celery puree.

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Saddle Of Venison With Sauce Poivrade

Ingredients

2.5 kg Venison Saddle

Venison Venison3 litres good Red Wine

Wine Wine1 kg vegetable Mirepoix (Rough Dice Of Carrots, Onion And Celery)

Mirepoix Mirepoix50 ml fresh Blood

Blood Blood1/2 litre Demiglace

Demi-Glace Demi-Glace100 grams Unsalted Butter

Butter Butter1 kg Pumpkin

Pumpkin Pumpkin1/4 kg Watercress Leaves

Watercress Watercress2 good golden delicious Apples

Apple Apple30 grams Pine Nuts

Nuts Nuts

Method

Bone the saddle of venison and then marinate only the bones (not the meat) with the vegetable mirepoix and the red wine for 48 hours. On top of the marinade pour over a little wine vinegar and olive oil which will prevent the wine from breaking down.

Clean the venison fillets very well, making sure that there are no nerves left in the meat.

The Sauce:

drain the vension bones and reserve the precious juices. Roast the bones in a large hot pan and then add the vegetable mirepoix and then the wine from the marinade. Cook until the juices reduce by two-thirds, then add the demiglace and cook for a further 15 minutes.

Pass the sauce through a chinoise and reduce until it thickens by itself, turn off heat and then complete the thickening with the blood.

Pass the sauce again through cheesecloth and then smooth off the top with 100 grams of butter and keep aside in a bain maire.

The Meat:

take a very hot pan and roast the fillets of venison, keeping them quite pink. Slice the meat into noisettes, place on a large hot plate, coat with the sauce and arrange on either side two small egg shapes of the mousseline of pumpkin and of watercress. Garnish with sliced apple freshly tossed in butter and scatter pine nuts on top of the venison sauce.

The Mousselines:

clean and take leaves off fresh watercress, boil in salted water, drain well and chop finely with a knife or in a food processor with sharp blades. Squeeze out all extra moisture in a cloth and add cream or butter to achieve the desired consistency.

Peel the pumpkin and cut into chunks, then boil in salted water. Drain well and puree, season and add a little cream for consistency. It should be firm enough to be moulded with a spoon.
Remarks
Appeared on menu: “Roast Venison with Sauce Poivrade $8.00 (Venison rolled in peppercorns and allspice then roasted and served with sauce of demi glace, white wine vinegar and peppercorns)” Although this recipe shares a name with this dish, the ingredients are quite different.

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Fish Mousseline with Sauce Nantua

Yield: 6

Ingredients:

Sauce Nantua

• 2 tbsp butter
• 2 x shallots, very finely sliced
• 1 x carrot, finely chopped
• 8 ounces raw shrimp or crayfish with shells and heads on
• 2 tbsp Cognac
• 1/2 cup white wine
• 1-1/2 cups fish stock
• 1 x bay leaf
• 1 sprig thyme sprig
• 2 tsp tomato purée
• Pinch paprika
• Pinch cayenne pepper
• 1-1/4 cups heavy cream
• Salt and pepper

Fish

• 12 ounces pike fillets, scallops or other light fish like sole or haddock, chilled
• 1 x egg
• 1 cup heavy cream, chilled
• Salt and pepper
• Two generous handfuls of finely chopped fresh parsley or tarragon

Directions:

Sauce Nantua

1. Heat 2 tablespoons of the butter over low hear. Sauté the shallots and carrot for two minutes. Chop the shrimp, add them, turn up the heat, and fry until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook half and hour.
2. Stir in the cream and let bubble a further 10 minutes. Pull out the herbs, blitz in the food processor, strain through a fine-mesh sieve. Bring sauce back to boil in a saucepan, reducing to sauce consistency. Season.

Fish

1. Put the fish, egg and cream in a food processor and whiz just a few seconds to paste. Stir in salt, pepper, and parsley and chill half an hour.
2. Before serving, heat the oven to 350°F/180°C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come half-way up the sides. Bake until just set, about 20 minutes.
3. Unmould onto warm serving plates. Spoon over sauce Nantua, and serve hot.

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Rabbit with Mustard Sauce (Lapin A La Sauce Moutarde) recipe

ingredients

2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
300 ml (10 fl oz) 1 1/4 cups Single (light) cream
1 Tbs French mustard
1 Tbs Cornflour (cornstarch), blended with 2 Tbs single (light) cream

marinade

300 ml (10 fl oz) 1 1/4 cups Dry white wine
125 ml (4 fl oz) 1/2 cup Olive oil
2 Garlic cloves, crushed
Salt and pepper to taste
1 Medium onion, thinly sliced
1 Medium carrot, thinly sliced

method

1. To prepare the marinade, mix all the ingredients in a large, shallow bowl. Add the rabbit pieces and marinate them at room temperature for 6 hours, basting occasionally. Remove the rabbit from the marinade and dry on kitchen towels. Reserve the marinade.2. Melt the butter in a large, deep frying-pan. Add the rabbit pieces and fry until they are evenly browned. Pour in the marinade and bring to the boil. Stir in seasoning, cover and simmer for 1 to 1 1/4 hours, or until the pieces are cooked through and tender. Remove the pan from the heat and transfer the rabbit to a warmed serving dish. Keep warm while you make the sauce.3. Strain the cooking liquids into a small saucepan, pressing down on the vegetables with the back of a wooden spoon. Bring to the boil, then stir in the herbs. Reduce the heat to low and stir in the cream, a little at a time, then the mustard and cornflour (cornstarch) mixture. Gently warm the sauce, stirring constantly, until it is hot but not boiling, and is thick.4. Pour the sauce into a warmed sauceboat and serve at once, with the rabbit.5. Rabbit is an under-used meat in most parts of the English-speaking world, but in France its succulence is much appreciated. In Lapin a la Sauce Moutarde it is teamed with a creamy mustard sauce.

serving amount

4 servings

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Lamb Cutlets with Soubise Sauce Recipe

Ingredients : Serves 4

8 lamb cutlets 1 egg, beaten 100 g/4 oz/2 cups fresh breadcrumbs 45 ml/3 tbsp oil 2 onions, chopped 150 ml/0.25 pt water 25 g/1 oz/2 tbsp butter or margarine 25 g/1 oz/0.25 cup plain (all-purpose) flour 450 ml/0.75 pt/2 cups milk 15 ml/1 tbsp single (light) cream Salt and freshly ground black pepper 2 parsley sprigs Jacket potatoes and peas, to serve

Method : Dip the lamb in the egg, then the breadcrumbs. Heat the oil and fry (saute) the lamb until cooked through and golden brown, turning once. Transfer to a warm serving dish and keep warm. Put the onions and water in a saucepan, bring to the boil and simmer for 10 minutes, then puree in a food processor or blender. Melt the butter or margarine, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the mixture thickens. Remove from the heat and stir in the onion puree and cream and season to taste. Pour the sauce over the cutlets, garnish with the parsley sprigs and serve with jacket potatoes and peas.

Tomato Sauce

Pork Tenderloin with Portuguese Sauce

Ingredients

1.5	lb.	pork tenderloins
		Balsamic vinegar
		Black pepper
1	cup	Madeira wine
3		cloves garlic, minced
12		Spanish onion, chopped
28	oz.	crushed tomatoes
12		large Spanish pimento stuffed olives
		A handful of chopped flat leaf parsley
4		anchovy filets
12		lemon

Directions:

Rub the tenderloins with a little balsamic vinegar and black pepper. Heat a pan to high. Sear the tenderloins for a few minutes on each side. Add the Madeira and reduce heat to medium. Loosely cover the pan with foil and let the pork cook for twelve to fifteen minutes.

In a second skillet or deep frying pan, heat garlic and anchovies in oil over medium flame until the anchovies melt away. Crack the olives with a whack of your hand against the flat of your knife, as if you were peeling garlic cloves. Add onions and olives to oil. Cook three or four minutes until onions are tender. Add tomatoes and a generous handful of parsley. Reduce heat and let simmer.

Remove pork from the pan and slice into medallions. If any pink remains in the loin, drop medallions back into pan juices for a minute before serving. Arrange medallions on a platter. Squeeze the juice of one half lemon over the meat, then cover with a generous amount of the sauce. Serves up to six with crusty bread.

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Baked Cod in Creole Sauce

Dinner will be on the table in no time with this quick and easy recipe.  Serve this saucy and flavorful fish with Zatarain’s® Yellow Rice, if desired.

Makes 6 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

2 tablespoons butter
1 green bell pepper, cut into 1/2-inch strips
1 can  (14 1/2 ounces)  diced tomatoes
1/2 cup water
1/4 cup Zatarain’s® Shrimp Creole Base
1 1/2 pounds cod or pollock fillets
2 tablespoons Zatarain’s® Creole Mustard

Directions

1.  Preheat oven to 375°F.  Melt butter in large skillet on medium-high heat.  Add bell pepper; cook and stir 3 minutes or until tender.  Stir in tomatoes, water and Shrimp Creole Base; bring to boil.  Reduce heat to low; simmer 5 minutes.2.  Place fish in 13×9-inch baking dish.  Brush fish with Creole Mustard.  Spoon tomato mixture evenly over fish.

3.  Bake 15 minutes or until fish flakes easily with a fork.

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Italian Spaghetti Milanaise recipe

ingredients

600 g spaghetti
50 g butter
500 ml Tomato Sauce
250 g tomato concassee
75 g grated Parmesan cheese
salt and pepper
50 g cooked ham cut into julienne
50 g cooked tongue cut into julienne
50 g cooked button mushrooms cut into julienne

method

1. Place the spaghetti into plenty of simmering salted water and stir gently to prevent it sticking; cook for 8-10 minutes, then drain in a colander.

2. Melt the butter in a shallow pan, add the spaghetti and stir with a fork.

3. Mix in the Tomato Sauce and tomato concassee with a fork and season with salt and milled pepper.

4. Gently incorporate the julienne of ham, tongue and mushrooms and place in a serving dish.

5. Serve accompanied with a sauceboat of grated Parmesan cheese.

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Red mullet with Provençale sauce

This rosy-skinned Mediterranean fish is traditionally cooked with tomatoes and herbs. Black olives, peppers and vermouth add extra southern flavour. Try serving with a ribbon pasta such as linguine, or boiled new potatoes or rice.

ingredients

• 4 red mullet fillets, skin on, about 125 g (4½ oz) each
• Salt and black pepper
• 2 tablespoons olive oil
• For the sauce:
• 2 cloves garlic, crushed
• 1 small yellow pepper, chopped
• 1 shallot, finely chopped
• 2 tablespoons dry vermouth
• 1 tablespoon dried herbes de Provence or oregano
• 350 g (12 oz) plum tomatoes, skinned and roughly chopped
• 8 large stoned black olives, roughly chopped
• 2 tablespoons roughly chopped fresh flat-leaved parsley

preparation method

1. Lightly season the fish fillets and brush the flesh with a little of the oil.
2. To make the sauce, heat 1 tablespoon of the oil in a shallow pan and gently fry the garlic, pepper and shallot for about 8 minutes until they are softened.
3. Stir in the vermouth and cook until it is reduced by half. Add the dried herbs, tomatoes and salt and pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes. Near the end of the cooking, stir in the olives and parsley and adjust the seasoning.
4. Meanwhile, heat the remaining oil in a ridged, iron grill pan or a heavy-based nonstick frying pan and cook the fish fillets, skin side down, for 4 minutes. Turn them carefully and cook for a further 2-4 minutes until they are opaque and flake easily. Or you can grill the fillets in a lightly oiled grill pan under a high heat for about 4 minutes on each side.
5. Spoon the sauce onto four dinner plates, place a fillet on top of each, skin side up, and serve.

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Maccheroni Alla Napoletana (Macaroni in neapolitan sauce)

Ingredients	2 Pounds Beef — Cubed 6 Tablespoons Olive Oil 1 Medium Carrot — Chopped 2 Stalks Celery — Chopped 2 Medium Onion — Sliced 3 Cloves Garlic — Chopped Salt And Pepper — To Taste 2 Cups Dry White Wine 1 Can Tomato Paste 1 Pound Macaroni 1/4 Pound Mozzarella Cheese — Sliced 1 Bunch Basil — Chopped 2 Tablespoons Butter 2 Cups Beef Broth
Directions	Saute beef in oil until browned. Add carrot, celery, onions and garlic. Saute for 5 minutes. Add wine and reduce to half. Add tomato paste and broth. Cover and simmer for 1 hour. Season with salt and pepper. Cook macaroni as directed. Grease a baking dish with the butter. Add a layer of pasta, cover with sauce, add a layer of cheese and basil. Repeat ending in a layer of sauce. Bake at 400 degree for 15 minutes. Serve.
Serves	4

Hollandaise

Asparagus With Whipped Mayonnaise Sauce Recipe

Ingredients

1 3/4 cups asparagus
Whipped mayonnaise sauce (see recipe below).
Steam asparagus, or use canned plain asparagus.
Save asparagus juice and serve on the side.
Garnish sauce with chopped chives and 4 pickles.

Directions

Whipped Mayonnaise
8 ounces package fat-free cream cheese
1 hard-boiled egg yolk
1 tablespoon mustard
1 tablespoon vinegar
1 chopped shallot
Salt and pepper to taste
A handful chopped parsley
Wisk hard-boiled egg yolk until smooth.
Add cream cheese and other ingredients. Mix well. Slowly add the stiffly beaten egg white.
Blend until smooth and airy.

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Grand Aioli

Ingredients:

1 Pound small beets, preferably a mix of red and gold varieties
6 Small leeks
1 Dozen small turnips
1/2 Pound green filet beans (haricots vepts)
2 Medium artichokes, trimmed (see note)
1 Pound mixed small summer squashes such as green and gold pattypan, golden zucchini and green ronde de nice (round zucchini)
1 Pound fingerling potatoes or other waxy new potatoes
3 Large eggs

For the aioli:

3 Large cloves garlic
Salt
Yolks from 3 large eggs
1 Cup olive oil
1/2 Cup extra virgin olive oil
Fresh lemon juice
2 Large tomatoes, preferably 1 red and 1 gold, in thick wedges
Niçoise olives, for garnish

A platter of colorful boiled vegetables with aioli (garlic mayonnaise) is always appetizing to me, but when the vegetables come from the summer farmers’ market, the presentation can be captivating. The recipe below is just a guide: your platter should vary with what you find at your market. Aim for a variety of colors and shapes, and take advantage of unusual varieties some growers may have, such as golden beets and fingerling potatoes. A grand aioli is an opportunity to show off the summer market’s best, served with crusty bread, white wine and golden garlicky mayonnaise. Offer the dramatic still life as a first course; to make it a main course, add some boiled shrimp or poached salmon to the composition, or set out a separate platter of rosemary-scented grilled lamb. The stainless steel artichoke stands I refer to in the recipe can be ordered from Spanek, Inc.Preheat oven to 375°F. If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beet) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover tightly and bake until a small knife slips in easily, about 45 minutes. Cool slightly, then peel. Keep red beets separate from yellow beets to preserve their colors.

Trim the leeks, removing the hairy roots without cutting into the base. Slit each leek partway, then wash under cold running water to remove dirt that may be trapped between the layers. If the turnips are small and thin skinned, there is no need to peel them; if they are not small, peel them. Trim the filet beans. Trim the artichokes (see note at bottom).

Bring 2 large pots of salted water to a boil. (Using 2 pots saves time.) Use these pots to boil the leeks, squashes, turnips, potatoes and filet beans. Boil each vegetable separately, removing it to a dish towel to drain as soon as it is just done. (Remember that they will continue to cook as they cool.) You do not have to change the water between vegetables; just lift each vegetable out with tongs or a slotted spoon and reuse the boiling water.

Cook the artichokes in a separate pot. I prefer to steam them upside down on artichoke stands over a small amount of boiling salted water, but you can also boil them in a large amount of salted water. Cook until the bottom is easily pierced with a knife. Drain upside down on a dish towel. When cool, quarter and scrape out the hairy choke.

Put eggs in a small saucepan with cold water to cover by 1 inch. Bring to a boil and remove from heat. Let stand 8 minutes, then drain and run under cold water until cool. Peel eggs. Set aside.

To make the aioli: In a mortar, pound garlic to a paste with a large pinch of salt. In a bowl, whisk egg yolks well, then begin adding oil drop by drop, whisking constantly, as for mayonnaise. When sauce thickens and clearly forms an emulsion, you can add the oil faster. When you have whisked in all the oil, whisk in the garlic. Season to taste with salt and lemon juice.

To serve, cut the beets and turnips in halves, quarters or thick wedges, depending on size. Cut round zucchini in wedges, long zucchini in thick rounds. Cut each leek in half lengthwise. Cut potatoes in halves or in large chunks. Quarter eggs. Arrange all the cooked vegetables, including artichokes and beans, the tomatoes and the eggs attractively on a serving platter. Scatter olives over all. Serve with aioli.

Note: To trim artichokes, fill a medium bowl with cold water and add the juice of 1/2 lemon. Cut off and discard all but 1 inch of the artichoke stem. Rub the cut end of the stem with a cut lemon. Peel back and discard the tiny tough leaves around the base. With a serated knife, cut across the top of the artichoke to remove the top quarter or third. Rub cut surface with cut lemon. With scissors, snip across each exposed outer leaf to remove the pointed tip. As each artichoke is trimmed, drop it into lemon water to prevent browning until you are ready to cook them.

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Chilled Salmon With Herb Mayonnaise

This lovely dish — pale pink salmon dressed with a light green sauce on crisp greens — can be served warm or at room temperature. The easy sauce uses prepared mayonnaise and lots of fresh herbs. Caterer David Dahan loves basil as the predominant herb in the sauce, but you can use more of whichever one you like best.

The salmon can be made a day in advance.

6 servings

Ingredients:

For the salmon

• 1 cup olive oil, plus additional for cooking
• 3 tablespoons minced basil leaves
• 2 tablespoons balsamic vinegar
• Salt
• Freshly ground black pepper
• 8 salmon fillets (about 4 ounces each)

For the herb mayonnaise

• 1/2 cup coarsely chopped basil leaves
• 1/4 cup coarsely chopped chervil or dill
• 1/4 cup coarsely chopped tarragon
• 1/2 medium shallot, coarsely chopped
• Juice from 1/2 large lemon
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 cup homemade or store-bought low-fat mayonnaise
• Lettuce leaves or baby spinach or red radishes, for garnish
• Minced chives, for garnish

Directions:

For the salmon: In a baking dish large enough to hold all the salmon fillets, combine 1 cup of the oil, then the basil, balsamic vinegar and salt and pepper to taste. Add the salmon and turn to coat evenly with marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or up to several hours.

Preheat the oven to 350 degrees. Have ready a large, ovenproof baking dish.

In a large, heavy skillet over medium-high heat, heat 2 tablespoons of oil. Sear the marinated salmon fillets for 1 minute per side, working in batches, then transfer to the baking dish. When all the fillets have been seared, bake them for about 10 minutes (for salmon with the center still translucent, bake for slightly less than 10 minutes). If serving chilled, let cool, then cover with plastic wrap and refrigerate.

For the herb mayonnaise: In a food processor or blender, combine the herbs, shallot, lemon juice, oil and salt and pepper to taste; process for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning as needed. If the sauce is too thick, add small increments of oil and blend just to combine. Cover with plastic wrap and refrigerate.

To serve, arrange lettuce greens or baby spinach and sliced radishes on large platter. Place salmon on greens, drizzle with herb sauce and garnish with minced chives. Serve with additional sauce on the side.

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Salmon Cakes With Chili Mayonnaise Sauce

Ingredients

• 14 3/4 ounces canned pink salmon, with Juices
• 2/3 cup cracker crumb
• 2 eggs, beaten
• 1/4 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons dill pickles, finely chopped or 1 tablespoon capers, finely chopped
• 1/4 cup half-and-half or milk
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon sriracha sauce (hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)

Directions

1. 1

   For the cakes:.

2. 2

   Place entire contents of salmon can into a bowl and break apart large pieces.

3. 3

   Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.

4. 4

   Add remaining ingredients, eggs through milk and mix.

5. 5

   Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.

6. 6

   For the sauce, mix all sauce ingredients and set aside.

7. 7

   Heat Canola oil in a 12″ skillet, add cakes. Cook 5 minutes, or until very firm,.

8. 8

   on each side over medium heat.

9. 9

   Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

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Salmon Croquettes With Remoulade Sauce Recipe

Ingredients

2 tablespoons butter
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
About 3 cups canned salmon, drained, flaked
1 cup soft breadcrumbs (fresh, make my own)
1 large egg, lightly beaten
2 tablespoons mayonnaise *
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
*NOTE: Can add a little more mayonnaise for binder if you have to
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Serve on side of croquette, or dollop on top

Directions

In large skilllet, melt butter
Add bell pepper, green onions, saute until tender
In large bowl mix bell pepper mixture with salmon, and next 5 ingredients
Shape into patties, about 8 ??
Fry 4 patties in about 2 tablespoons hot oil over medium heat, about 3 minutes on each side until golden brown
Repeat with 2 more tablespoons oil and other patties
REMOULADE SAUCE
In large bowl, stir together all ingredients
Garnish with sliced green onions, if desired
This makes about 1-1/4 cups

Veloute

Rib-eye with bercy sauce

December 27, 2006

MAKES 4 SERVINGS

BERCY SAUCE:

2 to 3 shallots, chopped

3 tablespoons unsalted butter, divided

1 cup dry white wine

3 cups homemade stock (veal, beef, chicken)

1 tablespoon lemon juice

3 tablespoons chopped parsley

¼ pound bone marrow (optional), diced into ¼-inch pieces and poached in salted water for 2 minutes

Salt

Pepper

Saute shallots in 1 tablespoon butter. Add white wine and reduce to 2 tablespoons over medium heat. Add stock and lemon juice; reduce to 1 cup over medium heat. Whisk in remaining 2 tablespoons butter and parsley; if desired, add poached bone marrow. Salt and pepper to taste. Keep sauce warm in a water bath.

STEAKS:

4 rib-eye steaks

Salt

Pepper

Season steaks with salt and pepper. Pan-sear steaks to desired doneness. Serve with Bercy sauce.

Recommended sides: Grilled asparagus and sauteed potatoes.

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Scallops Bonne Femme and Spinach with Crispy Prosciutto

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1 large shallot, finely chopped
• 12 button mushrooms, thinly sliced
• 8 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 cup cream
• Freshly grated nutmeg, to taste
• Salt and freshly ground black pepper
• 1 or 2 dashes hot sauce
• 8 slices prosciutto
• 1 clove garlic, grated
• 2 fresh thyme sprigs, leaves chopped
• 3 to 4 fresh basil leaves, chopped
• 1 baguette, split and halved
• 20 large sea scallops, trimmed of any connective tissue and patted dry
• 1 cup plain bread crumbs
• Handful parsley leaves, chopped
• 1 clove garlic, cracked from skin
• 1 pound triple washed spinach, stems removed

Directions

Place oven rack at center of oven and preheat broiler.

Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.

While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.

In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.

Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.

While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.

Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

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Title: Linguini Spring Vegetables & Herb Sauce - Scully on Spring
  Categories: Restaurant, Vegetable, Herb, Pasta
       Yield: 6 Servings

       1 lb Linguini
       4 qt Water to cook pasta
       1 tb Salt and 1 tablespoon oil
            - for water
      10    Cremini mushrooms; clean and
            - sliced thin
       8    Asparagus; blanched and
            - refreshed
       4    Baby artichokes; hearts
            - only, sliced thin, reserve
            - in lemon water to
            - avoid discoloration
       1    Red bell pepper; seeded and
            - sliced into thin strips
       6    Cipollini onions; sliced
            - thin
       4 oz Sundried tomatoes;
            - rehydrated
      24    Fava beans; blanched and
            - refreshed
       2    Cloves of garlic; fine dice
     1/2 c  Extra virgin olive oil
       2 tb Vegetable oil; to saute
            - vegetables
       4 oz Reggiano Parmigiana cheese;
            - grated
            <---GREEN HERB PUREE--->
     1/4 c  Parsley leaf; plus 1/4 cup
            - -cilantro leaf, stems
            - removed
       1 sm Bunch of chives
       2    Sprigs of rosemary and 2
            - sprigs of thyme; stems
            - removed
       2    Scallions; roughly chopped
       2 tb Olive oil

   *(for additional spice, crushed red pepper can be added to the vegetables
   while they are cooking.)

   Bring 4 quarts of water to a boil with oil and salt.

   Prepare all vegetables. Bring small pot of water to a boil to blanch
   asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
   tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
   Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
   asparagus 1/4″ thick. Chop garlic fine and grate cheese.

   Next heat a large saute pan with 2 tablespoons vegetable oil over medium
   flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
   they begin to brown, then add the Sundried tomato and all other vegetables,
   continue to cook 5 minutes stirring often. Season with salt and pepper, add
   herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the
   season, and sprinkle grated cheese into pasta while continuing to toss.

   Serve pasta in large bowls, additional cheese can be grated on top, garnish
   with a sprig of parsley.

   Place all in a blender and pulse until herbs are smooth. Reserve in air
   tight container all ready to use.
******************************************************************************************

   Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE

   (Courtesy of Scully on Spring, New York, NY and TVFN)

   MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
 Yield: 6 Servings

       1 lb Linguini
       4 qt Water to cook pasta
       1 tb Salt and 1 tablespoon oil
            - for water
      10    Cremini mushrooms; clean and
            - sliced thin
       8    Asparagus; blanched and
            - refreshed
       4    Baby artichokes; hearts
            - only, sliced thin, reserve
            - in lemon water to
            - avoid discoloration
       1    Red bell pepper; seeded and
            - sliced into thin strips
       6    Cipollini onions; sliced
            - thin
       4 oz Sundried tomatoes;
            - rehydrated
      24    Fava beans; blanched and
            - refreshed
       2    Cloves of garlic; fine dice
     1/2 c  Extra virgin olive oil
       2 tb Vegetable oil; to saute
            - vegetables
       4 oz Reggiano Parmigiana cheese;
            - grated
            <---GREEN HERB PUREE--->
     1/4 c  Parsley leaf; plus 1/4 cup
            - -cilantro leaf, stems
            - removed
       1 sm Bunch of chives
       2    Sprigs of rosemary and 2
            - sprigs of thyme; stems
            - removed
       2    Scallions; roughly chopped
       2 tb Olive oil

   *(for additional spice, crushed red pepper can be added to the vegetables
   while they are cooking.)

   Bring 4 quarts of water to a boil with oil and salt.

   Prepare all vegetables. Bring small pot of water to a boil to blanch
   asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried
   tomatoes. Blanch each for 2 minutes and refresh in an ice bath reserve.
   Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and
   asparagus 1/4″ thick. Chop garlic fine and grate cheese.

   Next heat a large saute pan with 2 tablespoons vegetable oil over medium
   flame. Add the garlic, onions, peppers and mushrooms, cook 2-3 min. till
   they begin to brown, then add the Sundried tomato and all other vegetables,
   continue to cook 5 minutes stirring often. Season with salt and pepper, add
   herb puree and the extra virgin olive oil, toss all 2 minutes, adjust the
   season, and sprinkle grated cheese into pasta while continuing to toss.

   Serve pasta in large bowls, additional cheese can be grated on top, garnish
   with a sprig of parsley.

   Place all in a blender and pulse until herbs are smooth. Reserve in air
   tight container all ready to use.

   Original Title: LINGUINI WITH SPRING VEGETABLES AND GREEN HERB SAUCE

   (Courtesy of Scully on Spring, New York, NY and TVFN)

   MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
***********************************************************************************

Espagnole

ELEGANT BEEF WELLINGTON

1 (6 lb.) whole beef tenderloin roast Butter 1 (17 1/4 oz.) pkg. frozen puff pastry 1 med. sized onion, minced 1 (8 oz.) pkg. mushrooms, finely chopped 1/2 tsp. dried thyme leaves 1/2 tsp. salt 1/4 tsp. pepper 2 tbsp. red wine 1/2 lb. goose or duck liver pate OR 17 oz. can liver pate 1 egg, separated 2 tsp. milk Bordelaise sauce Parsley for garnish (Ask your butcher to trim tenderloin of fat).(Available at specialty stores). About 2 hours before serving: 1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter. Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off. 2. Thaw pastry as label directs. 3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly. 4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin. 5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge. 6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing. 7. Prepare Bordelaise Sauce. 8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce. Makes 10 servings. BORDELAISE SAUCE: In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens. Seared Duck Breast with Figged Port Demi-Glace This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns ½ teaspoon finely minced chervil (or parsley) 1 cup ruby port Equipment Stainless steel sauté pan Preparation Sear the duck breasts: Score the skin of the duck breasts lightly in a diamond pattern, being careful not to cut all the way through to the flesh. Sprinkle generously with flakes of sea salt and a few grinds of white peppercorn on the skin side. Heat a large stainless steel sauté pan over medium-high heat until it’s very hot. Lay the duck breasts in the dry pan skin side down, searing until the skin is brown and crispy. When ready, the fat will begin to render from the duck and it will release itself from the pan. Turn the breasts over and sear on the other side until the breasts are cooked to your taste. For medium-rare, leave on the second side for 5-7 minutes. Remove them from the pan and set aside covered with tinfoil while preparing the sauce. [Chef’s Note: Scoring the duck breasts allows the fat to render out and develop a crispy, caramelized skin. If the sauté pan is not large enough to comfortably fit all the duck breasts at once, use two sauté pans. The duck breasts should register 155-160° F on a meat thermometer inserted into the thickest part of the meat. Be sure to insert the thermometer between the skin and flesh so as not to pierce the skin. The duck will continue to cook while resting, so be careful not to overcook.] Prepare the port demi-glace: While the sauté pan is still hot, add the port, whole white peppercorns, and chervil or parsley to the rendered duck fat and deglaze the pan. Using a whisk, scrape the browned bits off the bottom of the pan, and continue to whisk until the mixture is reduced and emulsified. The sauce is ready when reduced to a glaze. Add the halved fresh figs and gently stir until heated through. [Chef’s Note: if you are using dried figs, reconstitute them by adding them to the port before it begins to reduce.] Service Serve with a green salad and polenta fried in hazelnut oil. Place the polenta on the plate, and lay one duck breast over it, then sauce with the port glaze, adding one or two fig halves to each serving. Pan-Roasted Chicken Breasts with a Chasseur Sauce Ingredients For the Chicken and Sauce: 2 tablespoons olive oil 4 (6- to 8-ounce) boned chicken breasts, wings attached, skin on, first and second wing joints removed 1 1/4 teaspoons kosher salt 1/2 teaspoon plus 1/8 teaspoon freshly ground white pepper 2 tablespoons unsalted butter 1 cup button mushrooms, sliced thin 1 tablespoon minced shallot 1/3 cup dry white wine Directions 2 cups dark chicken stock, recipe follows 1 cup diced tomatoes 1/2 cup all-purpose flour 1 1/2 teaspoons chopped fresh parsley leaves Salt and pepper Glazed Carrots, recipe follows Pommes Anna, recipe fellows Preheat the oven to 400 degrees F. Set a 12-inch ovenproof saute pan over medium-high heat and add the olive oil. Season the chicken breast with 1 teaspoon of the kosher salt, and 1/2 teaspoon of the fresh ground white pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes, then place the pan in the oven. Roast the chicken until well caramelized and cooked through, about 12 minutes. Remove the pan from the oven and allow to cool slightly. While the chicken is roasting, set a 10-inch saute pan over medium-high heat and add 1 tablespoon of the butter. As the butter melts, add the mushrooms and saute until lightly caramelized, about 3 to 4 minutes. Add the shallots to the pan and saute for 1 minute. Deglaze the pan with the white wine; once the wine is nearly evaporated, about 1 minute, add the chicken stock and tomatoes to the pan and cook until the stock is reduced by half, about 4 to 5 minutes. Mix together the remaining 1 tablespoon of butter and flour to form a paste. Add to pan and simmer 2 minutes to thicken. Season the sauce with the remaining 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and garnish with the parsley. Once the chicken is cooled, about 3 to 5 minutes, make 3 cuts on the bias through the breast. To serve, drizzle sauce onto a plate; fan the chicken out on top of that, and serve with Pommes Anna and Glazed Carrots alongside. For the Brown Chicken Stock: 4 pounds chicken parts, such as wings, backs, carcasses and necks, rinsed in cool water 1 cup coarsely chopped yellow onions 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 3 cloves garlic, smashed 1 cup dry white wine 4 tablespoons tomato paste 5 sprigs fresh parsley 5 sprigs fresh thyme or 1/2 teaspoon dried thyme 2 bay leaves 1 teaspoon whole black peppercorns Preheat the oven to 375 degrees F. Place the chicken pieces in the bottom of a large roasting pan. Roast until well-browned, turning halfway through roasting, about 2 hours. Remove the pan from the oven. Add the onions, carrots, celery and garlic and stir to mix well. Return to the oven and continue roasting until the vegetables soften, about 45 minutes. Transfer the contents of the pan to a large heavy stockpot. Place the roasting pan on 2 burners on the stove over medium-high heat. Pour the wine into the roasting pan and stir with a wooden spoon to deglaze and dislodge any browned bits on the bottom of the pan. Pour the hot wine mixture into the stock pot. Add the tomato paste, parsley, thyme, bay leaves, peppercorns, and enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for 4 hours, skimming from time to time to remove any scum from the surface of the stock. Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to 3 days, or frozen in an airtight container for up to 2 months.) Yield: about 1 1/2 quarts Prep time: 15 minutes Cook time: 6 hrs 45 minutes Inactive prep: 4 hours (cooling) Glazed Carrots: 3 cups chopped carrots (about 1-inch pieces) 4 to 5 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoons unsalted butter 1 1/4 cups water Place all of the ingredients in a 10-inch saute pan and place over high heat. Bring the pan to a boil, and continue to cook the carrots until crisp-tender and the liquid has reduced, about 8 to 10 minutes. Remove from the heat and set aside until ready to serve. Pommes Anna: 2 pounds large Yukon gold potatoes 1/4 cup clarified butter Salt and freshly ground black pepper Preheat the oven to 400 degrees F. Peel and trim the potatoes into a uniform cylindrical shape. Cut the cylinders into thin, 1/16-inch slices, preferably with a mandoline so that the slices are of uniform thickness. Liberally brush an 8-inch saute pan with clarified butter and arrange the potato slices in concentric rings emanating from the center of the pan. Lightly brush each layer with clarified butter and season each layer lightly with salt and pepper. Place the potatoes on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 3 to 4 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom. Drain the excess butter from the pan and turn the potato cake out onto a cutting board. Slice into quarters and serve with the Pan-Roasted Chicken with a Chasseur Sauce and the Glazed Carrots. **************************************************************************** Veal Kidney in Madera Sauce Description Veal Kidneys in Madeira Sauce is considered a real delicacy. It is not easy to make this dish in a correct way, as kidneys demand much care and attention while cooking. But if you succeed, you’ll never regret it. Ingredients 2 1/2 pounds veal kidneys. 1 pound mushrooms. 1 teaspoon salt. 1 teaspoon freshly ground black pepper. 5 tablespoons unsalted butter. 1 medium onion, finely chopped. 1 tablespoon all-purpose flour. 1 tablespoon unsalted butter. 2 cups Chicken Consomme. 1/2 cup Madera wine. 2 tablespoons finely chopped parsley. Method ***************************************** Bow-Tie Pasta With Red Pepper Sauce INGREDIENTS (Nutrition) 2 cups red bell pepper, chopped 1/2 cup chicken broth 1 tablespoon chopped fresh oregano 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon tomato paste 1 tablespoon balsamic vinegar 1 teaspoon honey 2 cups bow tie pasta 1 cup blanched green peas 2 tablespoons chopped fresh parsley DIRECTIONS Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan. Cover. Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender. Stir in tomato paste, vinegar, and honey; remove from heat. Puree mixture in a blender or food processor. Meanwhile, cook pasta as directed on package. Drain. Mix together pasta, red pepper sauce, peas, and parsley.

Bechamel

MORNAY SAUCE

Seafood Mornay

(serves 5-6)

Ingredients

200 gm green prawn cutlets (de-veined)
200 gm scallop flesh
100 gm squid tube, cut into rings or quartered
300-400 gm firm fleshed white fish (cod, kingfish, snapper)
1 litre water
1 litre milk
100 gm grated cheese (cheddar, fresh Parmesan, Gruyere, Swiss)
1 onion, diced finely
2 cloves garlic, crushed
1 glass Riesling or Semillon
pinch se salt & white pepper
1 tbsp olive oil
2 sticks celery, finely sliced
1/3 bunch spring onions, finely sliced
1 sprig dill

Method

In a pot bring 1 litre of water to a simmer. Season with a glass of white wine, sea salt & half a lemon. Gently poach all the seafood in turn. Remove and cool in cold water. Drain. (remember cook until just done.) Add milk to seafood stock and thicken as per bechamel recipe.

In a heavy-based frying pan, saute, without colouring, the onions garlic and celery in olive oil.

Add cooked drained seafood and then add enough Mornay sauce to cover generously. Mix gently through, add seasoning if necessary and half of the grated cheese. Mix in the spring onions.

Pour into a casserole dish, sprinkle with remaining cheese and bake in the oven until the top is golden brown – approximately 30 minutes. Garnish with fresh dill and serve.

Note: If sauce is too thick add a splash of milk or white wine. A good slurp of cream will add another creamy texture (you probably have gathered by now that this is not a recipe approved by the Heart Foundation).

Chicken in Lemon Wine Supreme Sauce

Ingredients:

2 Skinless Chicken Breasts
2 to 3 Shallots (minced)
4 to 5 cloves of Garlic (minced)
1/2 Yellow Onion (finely chopped)
1/2 Yellow Onion (course chopped)
Bottle of White Wine
3 Lemons
1 quart of Heavy Cream
Butter
Olive Oil
Flour
1/4 cup of Italian Seasonings
Seasoning Salt (to taste)
Chicken Base (to taste)
Paprika (to taste)
Pepper (to taste)

Preparing the Chicken:

Fillet both breasts by slicing them in half width-wise.

Step 1:Then gently pound the chicken with a mallet until its about a 1/4 in thick. Make a wet rub:
2 Tbsp Seasoning Salt
1 Tbsp Paprika
1 Tbsp Worchester Sauce
1 Tbsp Olive Oil
1 Tbsp White Wine
1 tsp chicken base
Coarse Ground Pepper (to taste)

Step 2:Mix until a paste is formed and rub into the chicken. Let marinate for about 30 minutes or so.

Step 3:The Sauce

Add about 2 Tbsp of olive oil to a pot and let it get nice and hot. Add about 1/2 stick of butter to the olive oil and let it melt down into sizzling goodness. Saute the garlic, shallots, and fine onion until they are clear and tender – make sure too keep them moving so you don’t burn anything. If there is even so much as a dark spot on one piece of garlic, it’ll mess up the flavor of this sauce. Whisk in about 2 to 3 Tbsp on Chicken base (depending on the strength of the base). Mix in about 1/4 to 1/3 cup of flour to create a nice roux. Cook the roux for about 2 minutes and slowly add in about 3/4 bottle of wine while stirring rapidly and constantly. If you can’t do this in one step, add a small bit of wine first and mix it until a smooth paste is formed, then add some more wine and mix until all lumps are out, and repeat. Your goal is to get a nice smooth liquid about the consistancy of heavy cream.

Step 4:

Reduce the sauce by 1/2 (let it simmer on low heat, stirring more-than occasionally for about an hour). Add the heavy cream. Let it reduce by 1/2 again.

Step 5:

Take two lemons and roll them between the table and your palm until they get a little squishy. Cut them in half, put a strainer over the sauce and squeeze them into a strainer. Get as much juice out as possible. Stir it into the sauce. Let it reduce by a 1/4 more. Take it off the heat and slowly sprinkle some paprika and seasoning salt for flavor while stirring gently. Add about 1/4 cup of Italian Seasonings (or a mix of parsley, basil, oregano, thyme, rosemary, etc) and stir gently (too fast and you’ll break the top and get chunks). Finally, while gently stirring, take 1/2 a stick of butter, and gently squeeze it between your fingers – you want the little drops to break off into the sauce and melt. This gives the sauce a nice shine and a buttery heaven that lingers on your tastebuds.

Step 6:

Roughly chop some garlic and 1/2 an onion. Saute them in 1/2 stick of butter until the onions just start to carmelize and brown the butter.

Step 7:

Add the chicken and cook it for about 4 minutes on each side. Drizzle the juice of 1/2 lemon over the chicken for each side.

Step 8:

Once the chicken is cooked, drain the butter out of the pan, and add about 1/4 cup of wine. If you are comfortable with it and got a gas stove, tilt the pan towards the flame to ignite the wine (gotta be quick or the alcohol will burn off) and flame-kiss the chicken for a few seconds. Or if you got an electric stove (like me) cool the pan down and pour some wine and melted butter into the center, toss a match into the wine and place it back on the heat. Let the flames give the chicken some color and taste and put a lid on the pan to extinguish them. (I needed both hands to do this so I wouldn’t burn my apartment down, so sorry, no cool fire pics).

Step 9:

Garnish and serve.

Chicken a la King I

INGREDIENTS

• 1 (4.5 ounce) can mushrooms, drained, liquid reserved
• 1 green bell pepper, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons chicken bouillon powder
• 1 1/2 cups milk
• 1 1/4 cups hot water
• 4 cooked, boneless chicken breast halves, chopped
• 4 ounces chopped pimento

DIRECTIONS

1. Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in chicken and pimiento. Heat through.

Herb-Crusted John Dory with Grainy Mustard Sauce Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: About 45 minutes
Refrigeration time: About 30 minutes

Difficulty: Easy

Chef’s Note

John Dory is highly prized in Australia for its delicate flesh. Cooking it in an herb crust keeps it very moist.

Ingredients

Ingredients for 4 servings

- 4 fillets of John Dory, 180 g (6 oz.) each

- 4 tbsp. Dijon mustard

- 4 tbsp. tomato fondue (reduced tomato pulp)

- 4 tbsp. mushroom duxelles

- 125 ml (1/2 cup) fish stock

- 125 ml (1/2 cup) white wine

Herb crust

- 100 g (3 1/2 oz.) breadcrumbs

- 50 g (3 tbsp.) butter

- 50 g (2 oz.) mixed parsley, thyme, salt and pepper

- 1 clove of garlic, minced

Sauce

- 250 ml (1 cup) Chardonnay

- 250 ml (1 cup) white vermouth (such as Noilly Prat)

- 250 ml (1 cup) fish stock

- 250 ml (1 cup) cream

- 1 shallot, finely chopped

- 1 tbsp. grainy mustard

Method

Making the sauce

1. Place the shallot in a small saucepan; add the white wine and vermouth; reduce by half;
2. add the fish stock and reduce by half;
3. add the cream and reduce by half;
4. strain; season with salt and pepper; whisk in the mustard; set aside.

Making the herb crust

1. Place the bread crumbs, herbs and garlic in a blender; pulverise; season with salt and pepper; add the butter to form a paste;
2. spread the herb paste between two pieces of parchment or other non-stick paper and roll out to form a rectangle 5 mm (1/4″) thick; refrigerate until the paste hardens;
3. cut the paste into 4 rectangles measuring 5 x 10 cm (2 x 4″).

Preparing the John Dory

1. Season the fish fillets with salt and pepper; cut into 5 x 10 cm rectangles; place into a deep baking dish;
2. brush with the Dijon mustard; cover with the mushroom duxelles; finish with the tomato fondue;
3. place a rectangle of the herb paste onto each prepared fillet, keeping the top piece of parchment paper in place so you don’t touch the paste; remove the paper;
4. pour 125 ml (1/2 cup) white wine and 125 ml (1/2 cup) fish stock into the bottom of the baking dish – do not pour over the crust;
5. bake in a 200° C (400° F) oven for 12 minutes or until the crust is golden;
6. pour the sauce onto hot serving plates; place the fish fillet on top; sprinkle with fresh herbs and serve immediately.

Marinated Flank Steak With Horseradish Sauce Recipe

Ingredients

• ½ c. soy sauce
• ½ c. dry white wine
• ½ onion, chopped
• 3 TB chopped fresh rosemary
• 2 TB olive oil
• 2 cloves garlic, chopped
• 2 lbs flank steak, trimmed
• pepper
• SAUCE:
• ½ c. sour cream
• 1 TB plus 1 tsp. prepared horseradish
• 2 green onions, chopped
• Pepper
• Romaine lettuce leaves

Directions

1. For Steak: Combine the first 6 ingredients in a glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
2. For Sauce: Mix the first 3 ingredients in a small bowl. Season with a generous amount of pepper. (If preparing a day ahead, cover and refrigerate)
3. Prepare barbecue. (High heat). Drain steak. Pour marinade into a small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. Cut steak across grain into thin diagonal strips. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Fluffy Omelet with Crab Newburg Sauce

3 tablespoons butter
1/4 cup flour
1/4 teaspoon dry mustard
1/8 teaspoon freshly ground pepper
1 cup milk
4 eggs, separated
1/2 teaspoon salt

Heat oven to 325 degrees F. Butter a 12 x 7-inch baking dish

.

Melt 3 tablespoons butter in a saucepan. Blend in flour, mustard and pepper. Add milk gradually, stirring constantly until sauce is thickened. Cool slightly.

Beat egg yolks until thick. Add sauce to egg yolks. Beat egg whites and 1/2 teaspoon salt until stiff peaks form. Gently fold into sauce. Pour mixture into the prepared baking dish and bake for 20 minutes, or until knife inserted in center comes out clean. Serve in baking dish immediately with Crab Newburg Sauce.

Crab Newburg Sauce:
1/4 cup butter
2 tablespoons chopped onions
1 1/2 cups sliced fresh mushrooms
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
Freshly-ground pepper, to taste
1 1/2 cups milk
1 teaspoon Worcestershire sauce
2 egg yolks, slightly beaten
2 tablespoons dry white wine
3/4 pound crab meat

Melt butter in a skillet and gently cook onions and mushrooms until soft. Add flour, salt, paprika and pepper. Gradually add milk and Worcestershire sauce and cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool slightly. Stir in beaten egg yolks. Add white wine and crab meat. Keep warm in the top of a double boiler until serving time.

Chicken in a Lemon-Wine Supreme Sauce

Chicken in a Lemon-Wine Supreme Sauce

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2 Dinner » Chicken » French Visual Recipe By: GodsMullet
Ingredients: 2 Skinless Chicken Breasts 2 to 3 Shallots (minced) 4 to 5 cloves of Garlic (minced) 1/2 Yellow Onion (finely chopped) 1/2 Yellow Onion (course chopped) Bottle of White Wine 3 Lemons 1 quart of Heavy Cream Butter Olive Oil Flour 1/4 cup of Italian Seasonings Seasoning Salt (to taste) Chicken Base (to taste) Paprika (to taste) Pepper (to taste) Preparing the Chicken: Fillet both breasts by slicing them in half width-wise.
Step 1:Then gently pound the chicken with a mallet until its about a 1/4 in thick. Make a wet rub: 2 Tbsp Seasoning Salt 1 Tbsp Paprika 1 Tbsp Worchester Sauce 1 Tbsp Olive Oil 1 Tbsp White Wine 1 tsp chicken base Coarse Ground Pepper (to taste)
Step 2:Mix until a paste is formed and rub into the chicken. Let marinate for about 30 minutes or so.
Step 3:The Sauce Add about 2 Tbsp of olive oil to a pot and let it get nice and hot. Add about 1/2 stick of butter to the olive oil and let it melt down into sizzling goodness. Saute the garlic, shallots, and fine onion until they are clear and tender – make sure too keep them moving so you don’t burn anything. If there is even so much as a dark spot on one piece of garlic, it’ll mess up the flavor of this sauce. Whisk in about 2 to 3 Tbsp on Chicken base (depending on the strength of the base). Mix in about 1/4 to 1/3 cup of flour to create a nice roux. Cook the roux for about 2 minutes and slowly add in about 3/4 bottle of wine while stirring rapidly and constantly. If you can’t do this in one step, add a small bit of wine first and mix it until a smooth paste is formed, then add some more wine and mix until all lumps are out, and repeat. Your goal is to get a nice smooth liquid about the consistancy of heavy cream.
Step 4: Reduce the sauce by 1/2 (let it simmer on low heat, stirring more-than occasionally for about an hour). Add the heavy cream. Let it reduce by 1/2 again.
Step 5: Take two lemons and roll them between the table and your palm until they get a little squishy. Cut them in half, put a strainer over the sauce and squeeze them into a strainer. Get as much juice out as possible. Stir it into the sauce. Let it reduce by a 1/4 more. Take it off the heat and slowly sprinkle some paprika and seasoning salt for flavor while stirring gently. Add about 1/4 cup of Italian Seasonings (or a mix of parsley, basil, oregano, thyme, rosemary, etc) and stir gently (too fast and you’ll break the top and get chunks). Finally, while gently stirring, take 1/2 a stick of butter, and gently squeeze it between your fingers – you want the little drops to break off into the sauce and melt. This gives the sauce a nice shine and a buttery heaven that lingers on your tastebuds.
Step 6: Roughly chop some garlic and 1/2 an onion. Saute them in 1/2 stick of butter until the onions just start to carmelize and brown the butter.
Step 7: Add the chicken and cook it for about 4 minutes on each side. Drizzle the juice of 1/2 lemon over the chicken for each side.
Step 8: Once the chicken is cooked, drain the butter out of the pan, and add about 1/4 cup of wine. If you are comfortable with it and got a gas stove, tilt the pan towards the flame to ignite the wine (gotta be quick or the alcohol will burn off) and flame-kiss the chicken for a few seconds. Or if you got an electric stove (like me) cool the pan down and pour some wine and melted butter into the center, toss a match into the wine and place it back on the heat. Let the flames give the chicken some color and taste and put a lid on the pan to extinguish them. (I needed both hands to do this so I wouldn’t burn my apartment down, so sorry, no cool fire pics).
Step 9: Garnish and serve.

Mother Sauces

What Are The Mother Sauces

by DJL

Sauces are a liquid that is flavored, thickened and served as an accompaniment to such foods as seafood, pasta and meats.  The professional training about sauces all breaks down into a handful of Mother Sauces.  From these Mother Sauces all other sauces can be derived.  There are six hot mother sauces that any chef will know and from these there are countless sauces the chef can make for his diverse menu:

1. Espagnole: This is a basic brown sauce. This sauce is created by using a brown stock like beef, tomato ingredient, flavorings and limited seasonings.  From this sauce you can make the sought after Demiglaze by adding Madeira wine and a bouquet Garni which is then simmerd  to create reduced intense sauce.
2. Demi Glaze:See above…This sauce is a refined Espagnole. You can use different wines to make your Demi Glaze including red wine, white wine and port wine for different flavors.
3. Tomato Sauce:This is a sauce created with a tomato base, seasonings and liquid. From this sauce you can create Bologaise, Napolitaine, Provencale and Portugaise sauces.
4. Bechamel Sauce: This is a milk based sauce with seasonings and thickened with a white roux. From this sauce you can create sauces like Mornay, Cardinal and Creme.
5. Hollandaise Sauce: This sauce is created with egg yolks, clarified butter and seasonings. This sauce can be the base for such sauces as Bearnaise, Maltaise and Choron.
6. Veloute: There are many versions of Veloute including: Veal, Chicken, Fish and Vegetable. These are sauces  with a liqud (example Chicken stock for Chicken Veloute), a roux to thicken and seasonings. Adding cream will produce a Supreme sauce. Adding egg youlk andcan prudce a sauce Allemande.  Adding Eggyolk and cream will produce Normande sauce.  From there there are countless amounts of sauces you can make.

Chefs all over the world know that from these mother sauces they can make countless number of other variations of these sauces.  Many chefs have these mother sauces readily available to them so they can make different sauces from them.  Many companies created powdered versions of these sauces but they could never be the same as the true version.

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The first of the mother sauces, Bechamel, calls for a very light roux, because it is a basic white sauce. To make it, simply whisk milk into a light (barely toasted) roux. Season with some salt and pepper. Many people often let a bay leaf, a clove, and a partial onion simmer with the sauce and then remove them before serving it. I like to add a little pinch of nutmeg much of the time.

From a Bechamel sauce, you can make:

• Cheese sauce by whisking the grated cheese of your choice into the finished sauce (off heat) until it melts. Use about 6 ounces of cheese (by weight) per two cups of sauce. if you’re making a blue cheese sauce, use one part blue cheese to three parts milder cheese. Pour your cheese sauce over macaroni cooked al dente, put in a casserole dish and bake (with hot dogs or tomatoes if you so desire) and stop relying on the blue box when you make mac and cheese.
• Mustard sauce by whisking in about 1/4 cup of prepared mustard at the end. Goes great with brussels sprouts, and don’t dismiss the possibility because they’re actually a delicious vegetable when properly cooked. Just don’t overcook the sprouts because once they get mushy there’s nothing palatable about them.
• Black pepper gravy for a breakfast of biscuits and gravy. Stir in enough freshly cracked black pepper until it’s well-speckled and has the taste you’re looking for.
• Dill cream sauce, which goes great with salmon. This is another sauce that I make on instinct, adding dill until it looks and tastes right… which is the beauty of using a mother sauce. Once you have the basic sauce made, you can work with it to fit the taste profile you’re looking for.The veloute sauce uses a slightly darker roux: one that has been toasted until the flour turns a nice golden brown color (for which reason it is often called a blond roux), and a white stock, often chicken or fish, depending on what it’s being served with. Again, use about one generous cup of liquid per ounce of roux. From the veloute, variations include:
• Mushroom sauce by sauteeing mushrooms and stirring them into the finished sauce.
• White wine sauce by reducing a couple of ounces of white wine by half and then stirring in two cups of finished veloute sauce. Adding straight white wine to the sauce will not achieve as good of a result because the alcohol will not cook out as efficiently and the flavor of the wine will not be concentrated. This is great as a compund sauce with the mushrooms: add the wine to the pan in which you’re sauteeing the mushrooms to deglaze it. Then, add mushrooms and remaining wine into the sauce.
• Aurora sauce, which I’ve never made, but ought to sometime because it shares its name with my wife. Add three ounces tomato puree to two cups of veloute and season to taste. I suppose it would probably go quite well with rosemary roasted chicken. Maybe I’ll try it sometime.
• Herb sauce by finishing the veloute sauce with minced fresh herbs to taste. Be careful if using sage; a little dab’ll do ya.
• Anything else you think of that would match well with your meal. If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid. If you want some onion flavor, chop up part of an onion and saute it, same as you’d do for a mushroom sauce. If you’re looking for a grapefruit sauce to go with your halibut, reduce grapefruit juice the same as you’d do with white wine.

Brown Sauce takes a dark roux with a brown stock. To make the roux, be careful and don’t divert your attention: a burned roux will ruin your sauce and there’s no way to correct it except to do it again. Because toasting the flour this long greatly reduces its thickening power, you may want to use slightly more roux than you would otherwise to achieve the same thickness of sauce, perhaps along the lines of 2 ounces of roux (2 tablespoons each fat and flour) per generous cup of stock.

As for the stock, making a brown stock involves roasting bones and vegetables with tomato product (often tomato paste) and then simmering them for several hours before straining. You can fake it (for the purposes of this sauce) by adding some tomato paste in with the roux as it reaches its blond stage and stirring it around to caramelize the tomato with the roux before you add the stock. By doing so, you achieve the same source of flavor and color as is used in making a brown stock correctly from the beginning, so in terms of fudging results, it’s a pretty good method.

Once you have your completed brown sauce, other sauces you can make include:

• Demiglaze by reducing the sauce by half.
• Horseradish sauce by adding a teaspoon or so of grated horseradish root to the roux and toasting it just briefly before you add the stock. Adjust horseradish quantity later if you want a stronger taste. Alternately, stir in prepared horseradish to taste toward the end of the simmering time. A pinch of mustard powder is a nice touch to this sauce, and it goes great with roast beef.
• Burgundy by reducing a couple ounces of red wine by half and then stirring the sauce into it, same as you’d do with veloute for a white wine sauce. Add some cracked pepper, some shallots, some thyme, and a half bay leaf in with the wine while you’re reducing it, and once you add the brown sauce you’ve got a classic Bordelaise sauce.
• Mushroom by following the directions included for adjusting a veloute sauce.
• Again, half the technique in using this sauce is thinking of variations to match the meal that you’re making. So, if you need something to go with ribs, you might whisk in some hot sauce at the end. If you want a garlicky and slightly spicy accompaniment to your steak, saute some garlic and crushed red pepper, then add to the sauce (perhaps deglaze with red wine first for a Garlic Burgundy Sauce). Or, start the roux off with strips of bacon cut crosswise (parallel with the short side of the strip) and stir the flour into that for a nice match to your bacon-wrapped filet mignon.

Once you know how to make the mother sauces, you can use them as a jumping point to get to anywhere you want to. Your meals will never go sauceless again.

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Bechamel

Recipe for Mornay sauce with butter, onion, and cheese.

Ingredients:

• 3 tablespoons butter
• 1 teaspoon finely chopped onion
• 3 tablespoon flour
• 1 cup hot milk
• 1/4 cup Parmesan cheese
• 1 teaspoon chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg

Preparation:

Melt butter in a saucepan over medium-low heat; add chopped onion. Cook over low heat until onion has softened. Stir in flour and cook, stirring, until smooth. Gradually add milk, stirring constantly. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth. Beat egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot. To reduce the risk of curdling, a double boiler can be used after the onions are cooked.

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velouté

The classical Allemande sauce is made with veal velouté, but you can use chicken veloute if that’s all you have on hand.

• 1 quart veal (or chicken) velouté
• 2 egg yolks
• 1/2 cup heavy cream
• 1-1/2 teaspoons lemon juice
• Salt to taste
• White pepper to taste

Place the veloute in a saucepan and bring to a simmer; reduce very slightly.

Beat the yolks and cream together in a stainless steel bowl. Temper the liaison by slowly adding a small amount of the hot veloute; repeat until you’ve incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan.

Reheat to a very low simmer. Do not bring to a boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.

This is an incredibly tasty sauce!

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Hollandaise

Basic Hollandaise with Variations

4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and cooled to room temperature
Salt

1. Vigorously whisk, or beat with an electric mixer, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan of barely simmering water (or use a double boiler – do not allow the water to touch the bottom of the bowl or pan). Continue to whisk rapidly, being careful not to let the mixture get too hot or the eggs will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and season to taste with salt. Serve warm.

Makes about 1 cup.

Variations:

Béarnaise Sauce: Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves.

Maltaise Sauce: After sauce thickens, stir in 1/2 teaspoon grated orange peel and 2 tablespoons orange juice.

Mousseline Sauce: Prepare Hollandaise Sauce and cool to room temperature. Just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form and fold into the cooled sauce.

Hollandaise Sauce Variations

• Béarnaise – Hollandaise with Tarragon added to the reduction
• Choron – Béarnaise with Tomato
• Bavaroise – Reduction of Pepper, Horseradish, Thyme, Bay Leaves, Parsley, Vinegar, Crayfish, garnish with Crayfish Tails
• Foyot – Béarnaise with meat glaze
• Maltaise – Hollandaise with Blood Orange Juice and blanched Lemon zest
• Mousseline – Whipped Cream
• Créme Fleurette – Créme Fraiche
• Noisette – Brown Butter
• Paloise – Mint
• Divine – Reduced Sherry and Whipped Cream
• Rubens – Reduction of White Wine, Mirepoix, and Fish Stock – Strain, add Crayfish butter and Anchovy Paste

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Brown Sauce/ Espagnole

Sauce Bigarade Estimated Prep Time: 10 minutes Estimated Cooking Time: 15 minutes
	This is the classic orange sauce to serve with Duck. Instead of Cointreau you can use any orange liqueur, such as Grand Marnier, etc; orange juice would be better than nothing. Ingredients
	2 tablespoons Butter 3 tablespoons Flour 1/2 cup White Wine 1 1/2 cup Chicken Stock 3 Seville Oranges Cointreau Convert measurements: UK Metric Directions Melt butter in a saucepan until it turns brown. Whisk in the flour, cook until it has browned lightly. Whisk in the white wine and the stock, and cook until thickened, then reduce to a simmer. While it is simmering (you want the sauce to reduce a bit), wash and peel the oranges. Cut peel into thin strips, cook the peel in a little boiling water for about 4 minutes or until tender. Juice the oranges, add the juice to the sauce, season, add a splodge of butter, a splodge of the orange liqueur and the drained orange strips. Heat through and serve.

Mexican

This chicken avocado soup is the perfect spring time soup. A lightly flavored chicken broth with chunks of avocado, tomato and onion. Shredded chicken adds a hearty texture to this chicken soup that is easily made in one pot.

Serves 4-6

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Ingredients:

• 3 chicken breasts, boneless, skinless
• 2 avocado
• 3 tomatoes
• 1 small onion, chopped
• 1/4 cup cilantro leaves
• 1 tablespoon oregano
• 3 cloves of garlic, peeled, chopped
• salt to taste
• 1 tablespoon oil
• 6 cups chicken broth

Preparation:

Heat the oil in a large saucepan and saute the onions and garlic for 1 minute. Carefully add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 1 hour. Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Chop up the cilantro, tomato and avocado and add to soup. Let the soup sit for 10 mintues before serving.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

Prep Time: 15 minutes

Cook Time: 1 hours,

Ingredients:

• 5 cups chicken stock or broth
• 3 cups pumpkin puree
• 3/4 cup heavy cream
• 1 lb chorizo cooked and coarsely chopped
• 2 tablespoons oregano
• 1/2 teaspoon cumin
• 5 cloves of garlic, peeled and finely chopped
• 2 potatoes, peeled and diced into 1/2 inch cubes
• 1/2 cup cilantro, chopped
• 1/2 cup and 1/3 cup onion chopped
• 1 tablespoon oil

Preparation:

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Arroz Con Leche – Mexican Rice Pudding

A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.

Ingredients:

• 3 cups whole milk
• 1 1/4 cup water
• 1 cup rice, short or medium grain
• 2 cinnamon sticks
• 1/4 teaspoon salt
• 1 14 oz can sweetened condensed milk
• 1/2 cup raisins, soaked in warm water to soften
• 2 teaspoons vanilla
• butter for topping *optional

Preparation:

Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.

Capirotada

This dessert is full of texture and flavor. Topped with whipped cream, it is absolutley decadent and rich with flavors of pecans and brown sugar.

Ingredients:

• 6 cups stale Mexican bread cut into large chunks
• 1/4 cup butter
• 1 1/4 cup water
• 3 cones of piloncillo (or 2 cups brown sugar)
• 1 cinnamon stick
• 1 teaspoon anise seeds
• 2/3 cup pecans, chopped
• 1 cup raisins soaked in warm water to soften
• 2 large, or 3 small apples, peeled, cored and chopped
• 1/2 cup queso fresco crumbled
• 1 tablespoon orange zest
• 1 teaspoon lemon zest
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 4 egg yolks
• 4 cups milk
• 1 pinch salt
• 1/4 cup sherry

Preparation:

Melt the butter over medium heat in a large saute pan. Fry the bread pieces until golden.

In a small saucepan, combine water, anise seeds, piloncillo and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.

In a large bowl, combine apples, pecans, raisins, zest and cheese. Sprinkle cloves and cinnamon over the top of the fruit mixture and toss to incorporate. Add in bread and carefully fold all ingredients together.

Pour half of the bread mixture into a large, buttered baking dish and pour half of the syrup over it. Add the remaining bread mixture and the remaining syrup.

Bake for 35 minutes in an oven pre-heated to 350 degrees.

Beat egg yoks until foamy and smooth. Add in milk, salt and 1/4 cup sherry. Combine until smooth. Pour over partially cooked bread and bake for another 35 minutes or until top is golden.

Side Dishes

esquites

This simple and delicious Esquites recipe (corn dish) is very popular in Mexico and is often sold by street vendors. Make some Esquites at home as a delicious pairing for your favorite Mexican main dish.

This Esquites Recipe serves 6 as a side dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 4 ears of fresh corn
• 1/4 cup of water
• 1/4 cup fresh butter
• 1 teaspoon salt

Preparation:

Remove the husks from the ears of corn, as well as pulling off the excess strings. Using a sharp knife, slice the kernels off the cob by cutting a bit off the end of the cob so you can stand it upright. Then slide your knife down the cob on each side to remove the kernels. Add the corn and water to a large pot or frying pan with high sides. Cook the corn over medium heat until there is no water left and the corn has softened. Add the butter and salt and gently fry the corn for 2-3 minutes to soften it further. Serve immediately.

Arroz Con Frijoles Negro – Black Beans & Rice

A wonderful blend of two mild flavors, this southern Mexican side dish is a great addition to any main dish. This recipe serves 6.

Ingredients:

• 2 cups black beans, cooked and strained, still warm
• 2 1/2 cups white rice, freshly cooked, still warm
• 1/2 cup onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1/2 jalapeno, seeded, diced (optional for heat)
• salt to taste

Preparation:

Add all ingredients to a large mixing bowl. Fold together carefully as to not smash the black beans to much. The rice will color a little bit due to the dark color of the beans. When all ingredients are combined, serve immediately.

Salads & Dressings

Taco Salad

A salad with a crunchy texture and authentic flavors that is filling enough for a main course.

Prep Time: 15 minutes

Ingredients:

• 2 cups romaine lettuce, shredded
• 1/4 cup tomato, seeded and diced
• 1/2 cup seasoned ground beef
• 1/4 cup cheddar
• 2 green onions, diced
• 1 tablespoon oil
• 1 teaspoon lemon juice
• pinch of salt

Preparation:

In a large bowl combine oil, juice and salt. Add in lettuce and toss to coat. Sprinkle crumbled tortilla strips on lettuce then top with ground beef, cheddar, tomatoes and onions. A sprinkle of crumbled cotija cheese rounds out this delicious salad. Top with Ranchero Ranch or your favorite salad dressing for more flavor.

Ensalada Fresca

This hearty, refreshing salad makes a great main course or a side dish. Perfect for warm summer evenings.

Prep Time: 10 minutes

Ingredients:

• 3 cups shredded lettuce
• 1 can black beans, drained (or two cups seasoned, boiled black beans)
• 3/4 cup tomatoes, seeded and diced
• 1/2 cup green onion, diced
• 1/8 cup cilantro, stemmed and chopped
• 1/2 cup black corn tortilla chips, crushed (regular tortilla chips will also work)
• 1/3 cup guacamole
• 1/3 cup sour cream
• 1 pinch cumin
• 1/2 teaspoon serrano chile, chopped

Preparation:

Toss lettuce, beans, tomatoes, cilantro, onion and chips in a bowl. Blend guacamole, sour cream and cumin. Pour over salad, toss to coat. Serve immediately.

Main Dishes

Mexican Meatloaf

Why have regular meat loaf when you can have this tasty alternative?

Prep Time: 15 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• 1 1/2 lbs ground beef
• 1 cup tortilla strips, finely crumbled
• 1 large egg
• taco seasoning (see recipe for seasoning for ground beef)
• 1/2 of a fresh jalapeno, seeded and diced
• 1/4 of an onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 cup either taco sauce or chile sauce
• 1/4 cup crumbled cotija cheese

Preparation:

Combine beef, tortilla strips, egg, seasoning, jalapeno, onion and garlic salt. Form a loaf and place in a baking dish. Bake at 350 degrees for about 1 hour or until internal temperature reaches 170 degrees. When fully cooked, remove from baking dish and let cool for 10 minutes. Brush taco or chile sauce over it and sprinkle cotija cheese on top.

Mexican Quiche

Perfect for a main dish or even for breakfast. This quiche can be sliced and individually frozen. Simply heat in the microwave for a quick meal on the go.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 6 eggs
• 1 cup half and half
• 3/4 cup crema (or sour cream)
• 1/4 cup bell pepper, chopped
• 1/4 cup tomato, chopped
• 1 tablespoon cilantro, chopped
• 1/4 cup green onion
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• pre-baked pie shell or 6 warmed corn tortillas pressed into pie dish

Preparation:

If using the corn tortillas, brush with oil and pre-bake in a 400 degree oven until lightly browned.

Beat eggs until smooth. Whisk in half and half and crema. Then blend in cumin and salt.

Toss tomato, onion, cilantro and bell pepper and sprinkle on top of pie crust or tortillas. Pour egg mixture over that and bake for 45 minutes, or until toothpick comes out clean.

french

appetizers

This tasty yet basic appetizer, raw marinated vegetables or crudités, soaks in store-bought dressing overnight before serving. The sheer simplicity of it reflects French cuisine: Take a simple ingredient and make it taste exquisite.

Prep Time: 10 minutes

Ingredients:

• 2 cups carrots, cut into thin sticks
• 2 cups red bell peppers, cut into strips
• 2 cups petite asparagus spears
• 2 cups celery, cut into thin sticks
• 1 1/3 cups Vinaigrette dressing

Preparation:

Wash and cut the vegetables. Keeping them separate put the carrots, peppers, asparagus spears, and celery each into their own bowl. Toss aech vegetable with 1/3 cup dressing, cover, and chill for at least 8 hours. Drain remaining dressing and arrange the marinated vegetable on a platter. Serve cold.

Makes 8 servings.

Basil Palmiers Recipe

When one thinks of palmiers – the tiny scroll-like pastries – sweet, flaky cookies come to mind. While these are flaky and delicate like the original, that’s where the similarities end. This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 1/3 cup packed fresh basil leaves
• 3 cloves garlic cloves, crushed
• 1/4 cup olive oil
• 1/2 lb puff pastry (1 sheet store bought)
• 1 egg, beaten
• 1/4 teaspoon ground black pepper

Preparation:

Preheat an oven to 400F.

Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.

Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls – and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.

This recipe makes 30 basil palmiers.

Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.

Salad

Grilling seafood adds a new flavor variation to this traditional French salad. Use store-bought French vinaigrette for quick, easy preparation.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 1/3 cup French Vinaigrette
• 1 12-oz 1-inch thick salmon fillet, cut into 4 pieces
• 1 large zucchini (courgette), cut into ¼-inch slices
• 8 jumbo shrimp, shelled and halved
• 8 sea scallops
• ¾ pound green beans, cut into 2-inch pieces and steamed until crisp-tender
• 16 romaine lettuce leaves
• 1 yellow pepper, sliced into strips
• 4 roma tomatoes, quartered
• 4 hardboiled eggs, quartered
• 16 black olives
• 1 tablespoon capers
• French Vinaigrette for drizzling
• 4 chilled salad plates

Preparation:

Brush seafood and zucchini with 1/3 cup French Vinaigrette, and then arrange single-layer on grill rack. Cook 6 inches above glowing coals or low-medium heat. Grill salmon pieces for 4 minutes on each side, zucchini for 6 minutes on each side, shrimp for 4 minutes on each side, and the sea scallops for 6 minutes on each side. Remove each item when it is cooked through to a plate and allow to cool to warm-room temperature.

Assemble salad:

Place 4 lettuce leaves on each salad plate. Evenly dividing ingredients, arrange grilled seafood, vegetables, and eggs atop the beds of lettuce. Drizzle with Vinaigrette and serve immediately.

Makes 4 servings.

desserts

This apple clafouti recipe, also know as clafouti aux pommes, is a homespun version of a traditional puffed French custard cake. The classic combination of apples, lemon, and cinnamon make a fantastic comfort dish.

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 1 tablespoon softened butter
• 1 cup whole milk
• 1/4 cup heavy cream
• 2/3 cup all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 cups sliced sweet-tart apples
• 1 tablespoon confectioners’ sugar (powdered)

Preparation:

Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, lemon zest, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the apples in fan pattern over the hot batter. Pour the remaining batter over the apples and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.

This apple clafouti recipe makes 8 servings.

Most of the world’s supply of Calissons – a unique almond paste candy – comes from Aix en Provence. Most visitors to Aix come away with a penchant for the distinctive candy. They’re hard to find, but taking the time to make them from scratch is worth the effort.

Cook’s note: This recipe uses raw eggs. Children, elderly people, pregnant women, and anyone with a suppressed immune system should avoid this food.

Prep Time: 1 minutes

Ingredients:

• 2 ounces crystallized melon, diced
• 1 ounce candied orange peel, diced
• 3 tablespoons almond liqueur
• 3 tablespoons orange flower water
• 2 egg yolks
• 4 ounces fine granulated sugar
• 3 ounces ground almonds
• 10 ounces heavy cream
• Confectioners’ sugar

Preparation:

Soak the melon and orange peel in the almond liqueur and orange flour water overnight, and then drain. Discard the soaking liquid.

Line a tray of oval-shaped candy molds with plastic wrap and set aside. Cream the egg yolks, 4 oz sugar, and ground almonds. In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream and plumped fruits into the egg mixture.

Fill candy molds with the nougat batter and freeze until the candies are firm. Roll them in the confectioners’ sugar, if desired, before serving.

This calissons recipe makes approximately 12 servings.

main dish

There are so many recipes out there for classic beef Burgundy, or boeuf Bourguignon. Here is the traditional version that you are likely to have encountered at some point in your life. Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.

Cook’s note: This recipe uses one allspice berry, because it infuses a distinctive flavor that many palates find overwhelming. If you are a fan of allspice, increase the number of berries up to a total of four, according to personal taste.

Prep Time: 8 hours, 25 minutes

Cook Time: 3 hours, 35 minutes

Ingredients:

• 3 cups dry red wine
• 2 cups strong beef stock
• 1/4 cup Cognac (or good quality brandy)
• 1 large yellow onion, chopped into large pieces
• 2 carrots, peeled and cut into 2-inch-long pieces
• 3 cloves garlic, crushed and chopped
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 10 black peppercorns
• 3 whole cloves
• 1 allspice berries
• 1 dried bay leaf
• 3 pounds beef chuck, cut into 2-inch chunks
• 1/2 pound bacon, cut into thick slices, and then coarsely chopped
• 2 tablespoons plus 1 tablespoon softened butter
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 pound pearl onions, peeled
• 1 pound white mushrooms, wiped clean and bottoms trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon all-purpose flour

Preparation:

In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.

Preheat an oven to 300F. Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.

In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.

Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.

Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.

In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.

Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve hot.

This beef Burgundy recipe makes 6 to 8 servings.

Baeckeoffe is traditionally a marinated meat and potato stew or casserole. Here, the preparation time has been dramatically reduced by cooking the lamb directly in the white wine.

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• 1 tablespoon butter
• 2 leeks, trimmed and chopped
• 4 potatoes, cubed
• 12 oz lamb, cubed
• 4 oz white wine
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preparation:

Preheat the oven to 350 degrees. In a heavy Dutch oven, sauté the leeks in the butter until they start to turn tender. Add the potatoes and the lamb to the oven, and then toss with the white wine, salt, and pepper. Bake in the preheated oven for 1 hour.

Makes 4 servings.

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