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Garlic Butter
Tuesday, May 26th, 2009Garlic Butter Makes 2 cups 1 tablespoon garlic powder 3 minced fresh garlic cloves Juice of 1 lemon 1 pound (4 sticks) salted butter In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Pack into molds or a glass container with a lid, and refrigerate. Keeps [...]
Garlic-Herb Butter
Tuesday, May 26th, 2009Garlic-Herb Butter Makes 2 cups 1 tablespoon garlic powder 1 minced fresh garlic clove 1 teaspoon minced fresh parsley 1 teaspoon minced fresh basil 1 teaspoon minced fresh shallots 1 teaspoon minced fresh watercress Juice of 1 lemon 1 pound (4 sticks) salted butter In the bowl of a food processor or mixer, combine all [...]
Chili Pepper Water
Tuesday, May 26th, 2009Chili Pepper Water (Hawaiian) Makes 3 cups Bottles of homemade chili pepper water are a staple on Hawaiian tables. At its most basic, chili pepper water consists of chili peppers, rice vinegar, and garlic, bottled and aged a few weeks. This version shows its Asian influence with ginger. 2-1/2 cups boiling water 3/4 cup cold [...]
Herb Butter
Tuesday, May 26th, 2009Herb Butter Makes 2 cups 1/8 teaspoon garlic powder 1 teaspoon minced fresh parsley 1 teaspoon minced fresh basil 1 teaspoon minced fresh shallots 1 teaspoon minced fresh watercress Juice of 1 lemon 1 pound (4 sticks) salted butter In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about [...]
Sorbet
Tuesday, May 26th, 2009Sorbet, also called sherbet or ice, is made from fruit puree, fruit juice, and sugar syrup. The length of time the syrup cooks affects the texture of the sorbet: French sorbets are usually made with a very light syrup and are slightly grainy while Italian sorbettos are made with heavier syrup and are smoother. American [...]
Basic Crepes
Tuesday, May 26th, 2009Basic Crepes adapted from Jonathan Eismann Pacific Time Makes 8 to 10 Crepes 1/2 cup all-purpose flour 1/4 cup milk 1/4 cup water 1 tablespoon dry Sake 1 large egg 1 egg yolk 1-1/2 tablespoons peanut oil Pinch of salt 2 to 4 tablespoons unsalted butter To make the crepe batter: In a blender or [...]
Ice Cream
Tuesday, May 26th, 2009Ice Cream Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 [...]
Purees
Tuesday, May 26th, 2009Purees A puree (pure-RAY) is a smooth blend of fruit, vegetables, nuts, or even meats — even mashed potatoes are a form of puree. The finished blend can be an end in itself, like mashed potatoes, or something which in turn is blended into something else to provide flavor and substance (fruit purees, for instance, [...]
Pesto
Tuesday, May 26th, 2009Pesto 1 bunch basil, stemmed 3 garlic cloves 1-1/2 tablespoons toasted pine nuts 1-1/2 teaspoons salt 1 cup (4 ounces) grated Parmesan cheese 1 cup olive oil To make the pesto: In a food processor, puree the basil leaves, garlic, pine nuts, salt, and cheese until smooth. With the motor running, add oil in a [...]
Cooked Fruit or Berry Puree or Sauce
Tuesday, May 26th, 2009Cooked Fruit or Berry Puree or Sauce Makes 2 cups 4 cups fresh berries 1/4 cup sugar or more to taste 1/4 cup water 2 tablespoons raspberry liqueur or eau-de-vie (optional) 1 tablespoon fresh lemon juice or more to taste 1/2 teaspoon ground cinnamon or more to taste Put the berries in a large sauté [...]
