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.

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.
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   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.

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.

chicken & shrimp scampi

crepe vanila creme

french onion soup

Korean

2 appetizers

Steamed Kimchi Dumplings

Ingredients for 25 dumplings

-Dumpling skins

• All purpose white flour – 3 cups
• Warm water – 1 cup

-Dumpling stuffing

• Kimchi- 1⅔ cups
• 1/2 an onion
• Mung bean sprouts – 200 g
• Tofu – 275 g
• Minced pork – 130 g
• 1 egg
• Minced garlic – 1/2 tsp
• Salt – 1 tsp
• Sesame oil – 1 tsp
• Pepper – 3 sprinkles

Preparation (You can click the picture to see the bigger image)

1. Sieve the flour, add the water, then knead it (my sister kneaded it for nearly 30 minutes).
2. Finely chop the Kimchi, onion, tofu, and pork.
3. Par boil the green bean sprouts and chop them finely too.
4. Squeeze the bean sprouts, tofu, onion, meat, and Kimchi, separately in a straining cloth.
5. Mix all the squeezed ingredients in a big bowl and season it with the garlic, salt, sesame oil, and pepper.
6. Add the eggs and mix them well.

My sister worked so hard being a hand model for this recipe, especially squeezing all those ingredients. It is quite hard work if you want to do it properly. Thanks again Hyunji!

Steps

1. Spread some flour onto the board and plate.
2. Slice a dough piece off.
3. Roll the dough into round shapes, not too thin not too thick.
4. Put the rolled pastry on one hand and add filling on top (you need to fill it with an adequate amount of the stuffing to make a good looking mandu).
5. Seal the pastry then place it on a plate (You can seal it into whatever shape you want, I fold it in half then wrap the ends round to touch each other)
6. Repeat steps 1 to 5 until you use up all the ingredients.
7. Put some kind of cloth on a steamer and put the mandu on top.
8. Steam it for 5-10 minutes.
9. Serve it on a plate with dipping sauce (a mix of; soy sauce – 1 tbsp, sugar – 1/2 tsp, chili powder 1/4 tsp, a dash of vinegar and a dash of sesame oil).

2 banchan/side dish

Odeng / fish cake

Kimchi

Japchae

Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables.  It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.

Recommended restaurant: Kum Gang San

Recipe Ingredients (Yield: 4 Servings)

• 12 oz noodle (Dang Myun)
• 4 oz beef
• 5 shitake mushrooms or Chinese black mushrooms
• 1 carrot
• 1 onion
• 1 egg
• 1/3 lbs spinach
• 5 tbs oil
• 1 tbs sesame seed oil
• 2 tbs soy sauce
• Salt & black pepper (pinch)
• Sesame seed (pinch)
• 1 tbs minced garlic
• 1 tbs chopped green onion

Cooking Directions

1. Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.
2. Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper.
3. Cut carrots and onion into thin strips (julienne).
4. Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil.
5. Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices.
6. Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain.
7. Start cooking the beef and mushrooms with a bit of oil.
8. When beef is cooked add carrot, onion, spinach, and noodles and stir-fry.
9. When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste.
10. Put it all in a dish and sprinkle some sesame seeds for the final touch.
11. Can be served hot or cold.

2 soups

2 kimchi

Kimchi Chigae is a very popular soup made with kimchi and kochujang. It is normally served in a stone pot and still boiling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood. The specific ingredients, aside from kimchi, vary widely. Typically kimchi chigae is eaten with a bowl of rice.

Recommended restaurant: Kum Gang San

Recipe Ingredients

• 1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
• 2 green onions, slice in a bias
• 1/2 pack dooboo (tofu)
• 2 kochu (hot green chili), chopped
• 2 tbsp kochujang (Korean chili paste)
• 1 tbsp kochukaru (Korean pepper powder)
• 2 tbsp minced garlic, 1 tsp soy sauce
• 3 cups water, salt, pepper

Cooking Directions

1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon), saute for a minute or so.
2. Add kochujang and cook until meat becomes white.
3. Pour the water, add kimchi. Bring to a boil, reduce to simmer.
4. Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
5. Add chilies, green onions, salt and pepper. Cook for another minute.
6. Serve with rice.

4 main course

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Ingredients

• 5 pounds Korean style beef short ribs*
• 1 cup brown sugar, packed
• 1 cup soy sauce
• 1/2 cup water
• 1/4 cup mirin (rice wine)
• 1 small onion, peeled and finely grated
• 1 small Asian pear, peeled and finely grated
• 4 tablespoons minced garlic
• 2 tablespoons dark sesame oil
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced (optional)

Preparation:

Directions

Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Ingredients

• 1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
• 2 tablespoons canola oil, plus more for frying
• 3 tablespoons grated ginger
• 1/4 cup sherry
• 1/4 cup white vinegar
• 2 tablespoons sesame oil
• 1/4 cup honey
• 1/2 cup soy sauce
• 1/4 cup chili garlic sauce
• Chopped scallions, for garnish
• 3 tablespoons sesame seeds, for garnish

Directions

Preheat oven to 350 degrees F.

Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.

In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.

Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.

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Directions

For the sauce:

Ingredients

• 2 teaspoons soy sauce
• 2 tablespoons vinegar
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 2 teaspoons lightly toasted sesame seeds

For the pancakes:

• 2 cups all-purpose flour
• 1 1/2 cups water
• 2 eggs
• 1/2 pound finely chopped shrimp
• 3 ounces green onions, trimmed, quartered lengthwise, and cut into 2-inch lengths
• 1 small zucchini, cut into fine julienne
• 1 small carrot, cut into fine julienne
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 8 teaspoons vegetable oil
• Chives, for garnish, optional

Make the sauce by combining the soy sauce, vinegar, sugar, crushed red pepper and sesame seeds in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the shrimp, green onions zucchini, carrot, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add 1/4 of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook until the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm, sprinkled with the chives and with the dipping sauce in small bowls for dipping.

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere.  Its popularity has been attributed to both its unique flavors and spiciness.  Keep in mind, the term “bul” translates into “fire” in Korean and “dak” means chicken, so it is quite spicy in taste.

Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered a fairly new cuisine.  Most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste.  Cubed-cut sweet radishes along with salad and onions are usually popular.

An order of bul-dak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with herbs.  It’s usually enjoyed as an appetizer while drinking a cold beer or soju at popular bars or restaurants.

Recommended restaurant in New Jersey: Ja Yu In

Recommended restaurant in New York: Mani Mani

Recipe Ingredients: Chicken Preparation

• 6 chicken drum sticks (de-boned) or 2 chicken breasts
• 2 tbsp of soy sauce
• 1 tbsp of sugar
• 1 tbsp of traditional corn syrup (substitution honey)
• 2 tbsp ‘cheong ju (clear rice wine similar to Japanese sake)
• 1 stalk of green onion
• Black pepper ground to taste
• Olive oil
• Roasted sesame seeds (optional)

Recipe Ingredients: Marinating Sauce

• 3 tbsp kochukaru (Korean chili powder)
• 2 jalapenos (substitution chili pepper)
• ½ cup of Korean pear (substitution Asian pear)
• ¼ of onion
• 3 cloves of garlic
• 2 tbsp of soy sauce
• 1 tsp of spicy yellow mustard
• 1 tbsp of sesame oil
• 1 tbsp of sugar
• 1 tbsp of ‘mul yut’ (substitution honey)
• 2 tbsp of soy sauce
• 1 tbsp of sugar

Cooking Directions

1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife.  Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
2. In a large bowl, mix chicken with soy sauce, sugar, mul yut, cheong ju and ground pepper.  Marinate in refrigerator for 30 minutes
3. Puree all marinating sauce ingredients together in a blender.  Once completed, leave aside for later use
4. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion
5. Take out chicken only and leave excess ingredients in frying pan or skillet
6. In a large bowl, thoroughly mix chicken with blended sauce from step 3
7. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat
8. Serve hot on plate
9. Sprinkle chopped green onions for garnish

Bulgogi is one of Korea’s most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.

Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.

This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole. To see a visual illustration, click here.

Korean 101: “Bul” is the Korean word for “fire”, and “gogi” is “meat” .∙. “Fire meat”

Recommended restaurant: Kum Gang San

Recipe Ingredients

• 1 pound thinly sliced steak
• 5 tbsp sugar
• 1/2 cup soy sauce
• 2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
• 1/4 tsp salt
• 5 tbsp Mirin (sweet sake, optional)
• 2 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1 cup split green onions
• 2 cups thinly sliced carrots (optional)

Cooking Directions

1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2. Cook over medium high heat until meat is just short of desired completion.
3. Add carrots and cook for an additional 3 minutes.
4. Serve with rice.

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Ingredients

Korean-style Glaze:

• 1/2 cup turbinado (raw) sugar
• 1 cup soy sauce
• 1 tablespoon Sriracha (hot) sauce
• 2 tablespoons dark sesame oil
• 2 (5-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 375 degrees F.

Begin by preparing the Korean-style glaze. Combine the glaze ingredients and simmer gently over low heat for approximately 3 minutes, or until the sugar has dissolved.

Season both sides of the filet mignon generously with salt and pepper. In a large heavy, ovenproof skillet, heat the olive oil over medium-high heat until almost smoking. Place the steaks in the hot pan and cook until well seared on 1 side, about 3 minutes. Turn the steaks over; there should be a nice crust on top. Then transfer the pan to the oven. Roast for 10 to 12 minutes until the steaks are cooked medium-rare (add 4 more minutes for medium). With 1 minute to go, brush steaks with the glaze.

When done remove the steaks and brush again with remaining glaze. Transfer to a platter and cover loosely to let rest for 5 minutes and keep warm.

Ingredients

Ribs:

• 12 English-cut short ribs (about 6 pounds)
• 4 cups low-sodium chicken broth
• 1/3 cup soy sauce
• 1/4 cup sugar
• 3 tablespoons finely grated peeled fresh ginger
• 2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
• 2 tablespoons dark (toasted) sesame oil
• 4 cloves garlic, finely chopped
• 1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnishes:

• 10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
• 1 carrot, finely grated
• 1 small Kirby cucumber, thinly sliced
• 1/2 cup cilantro leaves, torn
• 2 limes, cut into wedges

Directions

Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

italian

2 appetizers/antipasto

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Ingredients

Red Pepper Tapenade and Charred Bread:

• 1/2 loaf day old crusty bread, sliced *
• 2 large cloves garlic, cracked
• Extra-virgin olive oil, for drizzling
• 1 (16 to 18-ounce) jar roasted red peppers, drained
• 1/4 cup parsley leaves, a couple of handfuls
• 1/4 cup black oil-cured olives, 20 olives
• 2 tablespoons capers, drained

Antipasto:

• Italian tuna in oil, 4 ounces
• 1 jar marinated artichokes, 6 ounces
• Hot peppers, cheery peppers, Banana peppers or pepperoncini
• 1/2 pound sliced Italian deli meats, such as hot or sweet sopressata, Genoa salami
• 1/2 pound assorted Italian cheeses, sliced or cubed, such as asiago, provolone, pepato black pepper cheese, smoked mozzarella, red pepper flake sheep’s milk cheese — these are my favorites, choose a few like to keep on hand

Directions

If your slices are wider than a few inches, cut each slice in 1/2. Char pieces of bread under hot broiler to toast and crisp. Rub with cracked garlic and drizzle bread with extra-virgin olive oil.

Place roasted red peppers in a food processor with parsley. Place a few olives at a time under the flat of a knife and whack with the heal of your hand. Discard olive pits. Add olives to the food processor. Drain a few spoonfuls of capers and add to processor. Pulse the processor and grind into a paste. Transfer to a small dish.

Arrange tuna, artichokes, hot peppers, meats and cheeses on a platter and serve with charred bread and red pepper spread for all-evening snacking.

* Often I will freeze 1/2 a loaf, defrost it in the morning the day I want to use it, then prepare crostini or bruschetta with it.

Ingredients

Grilled Eggplant:

• 1 small eggplant, thinly sliced
• Extra-virgin olive oil, to baste slices plus 1 tablespoon
• 1/2 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped flat leaf parsley, to garnish

Table cheeses:

• 2/3 pound total Italian table cheeses, 1/3 pound each of 2 varieties: sharp provolone, Pepato, Fontina, Parmigian-Reggiano
• 1 jar, 16 ounces, roasted red peppers, drained and sliced

Artichokes and Mushrooms:

• 1 can quartered artichoke hearts, 15 ounces, drained well
• 1 can button mushrooms, 14 ounces, drained
• 1 clove garlic, crushed
• 1/2 lemon, juiced
• Drizzle extra-virgin olive oil
• 1 tablespoon chopped flat-leaf parsley
• 1/2 tablespoon thyme
• Salt and freshly ground black pepper
• 3/4 pound total (1/4 pound each) thinly sliced Italian meats: sliced sopressata, capicola and Genoa salami
• 1/2 pound black olives from bulk olive bins, any variety

Directions

Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley.

Wedge table cheeses and arrange them on your antipasto platter. Arrange sliced drained roasted red peppers next to your eggplant.

Combine artichokes and mushrooms in a bowl and toss with crushed garlic, lemon, extra-virgin olive oil, parsley, and thyme. Season artichokes and mushrooms with salt and pepper. Set aside.

Fan out sliced Italian meats on your platter between cheeses and pile your olives at the center of the platter. Prepare the rest of your meal. Just before serving, remove crushed garlic clove from artichokes and mushrooms and transfer the mixture to the antipasto platter.

1. Appetizing Cialda

INGREDIENTS (for 4 people)

300 g of Flour
80 ml of water
200 g of Raw ham (Prosciutto Crudo) in thin slices (or Speck or Pork brawn (Coppa)) as you prefer
50 g of Rocket
Some salt

PREPARATION TIME: 5-8 minutes

COOKING TIME: 5-8 minutes

DIFFICULTY: easy

WINE: Pagadebit di Romagna (White Wine)

PREPARATION
In a bowl put the flour and the water.

Mix all until you obtain a solid dough. If neccesary add some flour or water.

Divide the dough in 4 parts and use a rolling-pin to roll out each part until you obtain a pastry very very thin (only 2-3 mm thick). Now sprinkle a pan with some salt, put in it the pastry and cook for 5-8 minutes until pastry is slightly golden.

In the meantime wash, dry and cut some rocket. Then put piada on a platter, put on its surface, still hot, some slices of raw ham and some rocket.
Serve hot.
This is the result:

2. Lobsters with Pink Grapefruit

An unusual recipe for a fresh and tasty appetizer!

INGREDIENTS (for 4 people)

200 g of Lobsters
2 Pink grapefruits
3 Tablespoons of extra virgin olive oil
100 g Salad (rocket or lettuce)
25 ml of White wine
Salt
Pepper
8 Sweet cherry tomatoes

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

WINE: Fuga Chardonnay (White Wine)

DIFFICULTY: easy

PREPARATION
Wash dry and peel the lobsters. Squeeze 1 pink grapefruit and peel the other in order to obtain only the pulp. Wash and dry the salad and the tomatoes. In a pan heat the extra virgin olive oil, add the lobsters, season with salt and pepper and let them brown. Add the grapefruit juice, the pulp of 1/2 grapefruit and the white wine at the lobsters, let it reduce and simmer for about 10 minutes.

At the end of the cooking must remain a sort of sauce.
Place some salad, 2 – 3 pieces of pulp of grapefruit in a soup plate .

Add the lobsters and garnish with 2 sweet cherry tomatoes.
This is the result:

2 1st dish/primo

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Ingredients

Potato gnocchi:

• 2 pounds (about 4) russet potatoes, or similar starchy/white variety
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon baking powder
• 1/2 cup grated Parmigiano-Reggiano
• 1 egg white
• 1 to 1 1/2 cups unbleached all-purpose flour
• 1 1/2 cups frozen peas, thawed
• 1/4 pound prosciutto
• 1 large shallot, finely diced
• Extra-virgin olive oil
• Salt and pepper
• 1 tablespoon butter
• Grated Parmesan
• 2 cups Lemon Ricotta, recipe follows

Directions

Preheat oven to 350 degrees F.

Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don’t float after 2 minutes and are hard, you used too much flour.

Blanch peas in hot water and set aside.

Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes.

Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)

Lemon Ricotta:

• 2 cups good quality ricotta cheese
• 1 lemon, zested and juiced
• Salt

Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.

Yield: 4 to 6 servings

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Ingredients

For the lemon oil:

• 1/2 cup extra-virgin olive oil
• 1 lemon, zested

For the pasta:

• 1 pound linguine pasta
• 2 tablespoons olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces arugula (about 3 packed cups)
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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Ingredients

• 3 tablespoons olive oil
• 2 carrots, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
• 2 (14-ounce) cans chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 teaspoon red pepper flakes
• 1/2 cup pastina pasta (or any small pasta)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

1. Fusilli with Asparagus and Squaquerone

This Italian first course is prepared with asparagus and squaquerone, two traditional Italian ingredients that I use here in order to prepare delicious pasta based first course. The preparation of this Italian recipe is easy: the asparagus are simply cooked with some onion, water and sprinkle with salt and black pepper, I divide them in two parts and I reduce one of them in cream, I put the two parts together and I add to them the squaquerone, that is a traditional Italian cheese that comes from Emilia Romagna where it is usually use as the main Italian ingredient of Piadina.

INGREDIENTS (for 4 people):
320 g of Fusilli
200 g of Asparagus
100 g of Ham steak cut in squared pieces
300 g Squaquerone (an Italian fresh cheese)
1 / 2 Onion
4 Tablespoons of extra virgin olive oil
Salt
Black pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Torgiano Chardonnay Doc (White Wine)

PREPARATION
Let salted water boil for fusilli. Clean the asparagus removing the woody part of the stem and cut them in pieces. Preheat the extra virgin olive oil in a pan, chop the onion and place it in the pan, let it brown

and then add the pieces of asparagus. Let the asparagus sauté for some minutes,

sprinkle with salt and black pepper then add some water and cook the asparagus for about 10 -15 minutes.

When the asparagus are cooked remove from the pan a half of them and mix them with the help of a mixer in order to obtain a sort of cream. Add to the asparagus in the pan the ham steak,

then add the cream of the asparagus and mix all together.

Add the squaquerone cheese and mix.

When the pasta is cooked pour on it the sauce of asparagus and serve hot.
This is the result:

2. Tortiglioni with 4 Cheeses

This is a simple and fast Italian first course to prepare: you should have in your fridge only some delicious Italian cheese and some milk. To make the cheese sauce you can use any kind of Italian cheese except mozzarella because it is a thready cheese and for this reason it is not ideal to make a sauce, in order to obtain the best result you should melt the pieces of the 4 cheeses that you have choose in some milk and simply sprinkle with some black pepper! The Italian cheeses that I choose for this recipe are: Gorgonzola, a typical Italian blue cheese from Piedmont and Lombardy, Toma, an Italian semi-hard cheese typical of Piedmont and Valle d’Aosta, Casera, a typical cheese of Valtellina and Parmesan.

INGREDIENTS (for 4 people):
320 g of Pasta type “Tortiglioni”
1 Glass of milk
30 g of Gorgonzola cut in pieces
30 g of Toma cut in pieces
30 g Casera cut in pieces
30 g of grated Parmesan
Black pepper
Salt

PREPARATION TIME: 15 minutes

COOKING TIME: 15 minutes

WINE: Dolcetto d’Ovada Doc (Red Wine)

PREPARATION
Let salted water boil for pasta. In the meantime prepare the sauce of cheese: place in a pan the milk and the cheeses, let them melt

and then sprinkle with some black pepper.

When the water boils add the pasta and let it cook as indicated on the packaging, then drain them and pour on it the cheeses sauce.

Serve hot and if you want sprinkled on some other Parmesan.
This is the result:

2 main course/secondo

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Ingredients

• 1/2 cup olive oil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh basil leaves
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 4 (5 to 6-ounces each) swordfish steaks

Directions

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

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Ingredients

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaves
• 8 lemon slices (about 2 lemons)
• 1/4 cup lemon juice (about 1 lemon)
• 1/2 cup Marsala wine (or white wine)
• 4 teaspoons capers
• 4 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

1. Farinata of Chickpea

Farinata of chickpea is a thin pie simply prepared with flour of chickpea, water, extra virgin olive oil, rosemary, salt and black pepper, its preparation and cooking is simple and fast. This is an Italian recipe traditional of Liguria, in particular of Genova, Savona and La Spezia. It can be used instead of bread but also as a second course indeed there are different types of Farinata: farinata with Stracchino that is a soft fresh cheese produced in Lombardy, farinata with sausage or farinata with artichokes. I eat farinata for the first time in La Spezia during my summer holyday last year and now that is summer I decide to try to prepare it at home. The preparation is simple and fast and the result is delicious.

INGREDIENTS (for 6 – 8 people):
500 g of chickpea flour
1,5 L of water
5 Tablespoons of extra virgin olive oil
1 branch of rosemary
Salt
Black pepper

PREPARATION TIME: 1 hour and 15 minutes

COOKING TIME: 30 minutes

WINE: Golfo del Tigullio Bianco DOC (White Wine)

PREPARATION
Place the chickpea in a bowl, add little by little the water and stir in order to not make lumps.

Add the rosemary, some salt and the extra virgin olive oil,


mix all together and let the mixture stand for 1 hour. Preheat the oven to 200°C. Then cover the bottom of a large baking pan with a sheet of baking paper. Pour on it the mixture of chickpea making a thin layer of 1 cm of thickness

and bake in the oven for about 30 minutes or until the surface of Farinata becomes slightly golden.

Serve it hot accompanied with some slices of ham and some salad.
This is the result:

2. Lamb with Potatoes

Lamb is the main ingredient of the Easter lunch, as I said in a previous recipe, so here I describe the typical recipe that is prepared in occasion of Easter in Tuscany. This recipe is simple and fast to prepare: you need the leg of lamb, better if it is boned, some rosemary and garlic that give a spicy taste to this delicious Italian second course and potatoes. It is sufficient that you place the entire ingredient in a baking pan then bake it for about 50 minutes and the lamb is ready. In this way you can also prepare another main ingredient of the Easter lunch that is kid.

INGREDIENTS (for 6 – 8 people):
2 Leg of Lamb (boned)
2 Cloves of Garlic
Rosemary
30 g of Pork underbelly cut in pieces
6 – 7 Potatoes
Salt
Black Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 1 hour

WINE: Colli Berici Tocai Rosso Doc (Red Wine)

PREPARATION
Preheat the oven to 180°C. Clean and peel the potatoes, cut them in squared pieces, then prepare the legs of lamb: cut in slices and in pieces the pork underbelly, the garlic and the rosemary, place the leg of lamb on a cutting board, make some incisions on its surface and put in them the pieces of porn underbelly, garlic and rosemary.

Sprinkle the lamb with salt and black pepper, then place it in a baking pan and place around it the potatoes, sprinkle also them with salt and pepper and bake for about 50 minutes.

Serve hot. This is the result:

2 side dish/contorno

Gnocchi (pronounced nyoh-kee) is Italian for dumplings. Traditionally it is made from potatoes and flour. Eggs or cheese are often added. The gnocchi is shaped into balls, cooked in boiling water, and served with butter, Parmesan, or any number of sauces. The dough can also be chilled and then baked or fried. Gnocchi makes an excellent appetizer or starter or can be used as a side dish for meat or poultry.

There are many versions of gnocchi. Depending on what part of Italy you are in, the ratio of flour to potatoes will vary greatly. Some recipes use eggs, some do not. For this version of gnocchi, I use 2 pounds of russet potatoes, 2 cups of flour, 1/4 teaspoon of salt, and 1 large egg.

Preheat oven to 350 degrees. Bake potatoes until easily pierced with a fork (about 45 minutes). You can also boil the potatoes, but baking creates a drier dough and a lighter, fluffier gnocchi. Let the potatoes cool slightly, then peel.

Pass the potatoes through a ricer or grate them into a large bowl.

Add the egg (slightly beaten)to the potatoes. Mix well with a wooden spoon. Add the flour to potatoes a little at a time, mixing well with a wooden spoon. Add just enough flour so that the dough doesn’t stick to your hands.

When all the flour has been incorporated, bring the dough together with your fingertips. Remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process. Knead for about 5 minutes.

Form the dough into a ball and then divide it into 6 smaller balls.

On a lightly floured surface, roll out the dough using your fingertips. The rope of dough should be about 3/4 inch thick.

Cut the dough into 1 inch pieces.

You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork.

With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.

Place the gnocchi in a single layer on a lightly floured dish. To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese or with the sauce of your choice. Here I have sauteed mushrooms and corn with a little red wine and butter for an earthy sauce that make an excellent accompaniment to beef.

Ingredients

• 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
• Pinch kosher salt and freshly ground black pepper
• 1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

2 dessert/dolce

Cachi au Gratin

This delicious Italian dessert is made of sweet cachi, dark chocolate and eggs white cooked as meringue: this ingredients use together can allow to obtain a sweet Italian dish ideal for the most gourmand. The cachi are fruits typical of the autumnal period, they have an orange colour and a sweet and soft pulp. For this recipe you might be use cachi well mature but not too, that generally have a thin peel almost transparent, and a tender pulp. You pay attention in the choice of cachi because if they are not right mature they can result bitter.

INGREDIENTS (for 4 people):
2 Persimmons
1 Egg white
2 Tablespoons of confectioners’ sugar
40 g of Dark chocolate
20 ml of Milk
10 g of Grain of almonds

PREPARATION TIME: 10 minutes

COOKING TIME: 5 minutes

WINE: Marsala DOC (White Wine)

PREPARATION
To prepare this recipe use Cachi of medium maturation, indeed if they are too mature they can break. Clean the cachi and cut them in half,

then beat the egg whites until stiff, add the sugar and beat again for 1 minute.

Place the cachi in a baking pan covered with a sheet of baking paper, pour on it with the help of a sac a poche the egg whites and sprinkle with the grain of almond.

Bake to 180° C for 5 minutes in order to dry the egg white. In the meantime place the chocolate in a pan with some milk and let it melt.

Remove from the oven the cachi and prepare the dish. Place the cachi in the middle of a platter and pour on it the melted chocolate.
Serve hot. This is the result:

Zabaglione

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Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, or as a sauce, or even frozen. The Gourmet Sleuth writes,”Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici.   This dessert is classified as a “caudle” rather than a custard.  A “caudle” is a sauce used as a custard to fill pies or tarts.  The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks.

I found the original recipe for zabaglione in the (1982) Time Life series The Good Cook Wine volume (out of print, only available on eBay). The original recipe called for 3/4 cups of sugar, which in all of our opinions here was way too much. I have since found similar recipes calling for half as much sugar. So I would suggest 1/3 to 1/2 a cup, depending on taste. This is actually quite easy to make; you just need to have a double boiler set up, or a stainless steel bowl on top of, but not touching, simmering water. I stopped the cooking before the custard got very thick. What is pictured is more the consistency of a thick sauce. At that consistency it is probably better served over berries. Cooking a little longer would have yielded a more mousse-like consistency.

Zabaglione Recipe

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Ingredients

6 egg yolks
1/3 cup sugar
3/4 cup Marsala wine
1 teaspoon grated lemon peel
Ground cinnamon
Vanilla extract
1 1/2 cups heavy cream, whipped
Strawberries, raspberries, or biscotti

Method

1 Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. You can use sweet Vermouth as a substitute for the Marsala.

2 Half-fill a pot with water, bring the water to a simmer and reduce the heat to low. Set the pan or bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture.

3 Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.

4 Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.

Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti.

Serves 6.

Tiramisu

An Easy Recipe Makes Cooking So Easy! Everything looks hard until you try it! I’ve tried it and had quite a bit of success so try it now and let me know how you make out! Just remember, these are easy recipes!
Ingredients:

• Medium Eggs – 4
• Mascarpone Cheese – 500g
• Sugar – 100g
• Finger Biscuits (Lady Fingers) – 200g
• Espresso – 1 cup
• Amaretto or Cream Liquor – 20ml
• Cocoa Powder – some

Tools you will need:

• Medium Container – 2
• Serving Spoon – 1
• Power Mixer – 1 (optional)
• Medium Form – 1

How to make this easy dessert:

1. Stir mascarpone cheese with a spoon till smooth and then add egg yolks one by one. When mixture is getting smooth, add amaretto and stir properly (optional).
2. Whisk egg white with sugar to soft peak and then fold the egg white into cheese mixture gently until mixed evenly.
3. Soak the finger biscuit in the cooled espresso shortly so that around 1/3 of the biscuit absorb espresso.
4. In a form, put one layer of espresso finger biscuits, then half of the mixture from Step 2. Another layer of espresso finger biscuit and pull the rest of the mixture.
5. Leave it in the refrigerator for at least 2 hours. Sieve cocoa powder on top of it before serving.

Some tips you might need:

1. Pull espresso into a plate so that you can soak the finger biscuit evenly. Absorb 1/3 will be good enough, otherwise it will be too soft to place in the form.
2. In order to serve a nice piece (like my photo), put the form into the freezer for 10 min. before you plan to cut and serve it. It will become firmer.
3. Use the power mixer for egg white unless you plan for some arm muscles. Whisk the egg white until it won’t drip from the mixer.