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Braised Squab in a Mold of Vegetables
Tuesday, June 9th, 2009Braised Squab in a Mold of Vegetables Jacky Robert Ernie´s San Francisco CA These elegant molds arrive at the table like bright gems. Bright green broccoli studs the top of each white-and-orange mold. Inside are slices of rare squab meat. The rich sauce is made with squab trimmings, pan juices, and veal stock. Serves 4 [...]
Jamaican Rum Pineapple
Friday, June 5th, 2009Jamaican Rum Pineapple – Keegan Gerhard The Windsor Court Hotel New Orleans LA – – Coconut Sorbet 3 cans Coco Lopez 2 quarts whole milk – Caramel Sauce 1-1/2 cups granulated sugar 1 vanilla bean 1/4 cup pineapple juice 3/4 cup mascarpone cheese Zest of 1 lime – To make the sorbet: Open the cans [...]
Caramel Sauce
Tuesday, May 26th, 2009Caramel Sauce Makes 2 cups This thick caramel sauce is enriched with butter and cream. 1-1/2 cups sugar 1/2 cup water 3 tablespoons butter 1 cup heavy (whipping) cream, heated 1/2 teaspoon vanilla extract Place the sugar and water in a medium, heavy saucepan. Bring to a simmer over medium heat, swirling occasionally. Cover the [...]
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 [...]
Veal or Beef Demi-Glace
Tuesday, May 26th, 2009Veal or Beef Demi-Glace Makes 2 cups Demi-glace is unsalted meat stock that has been degreased and then reduced over medium-low heat until it becomes rich and syrupy. The concentrated flavor adds richness and depth to sauces and stews. Traditional demi-glace is thickened with flour and must simmer gently with much tending, but this quick [...]
Basic Fruit Syrup
Tuesday, May 26th, 2009Basic Fruit Syrup Fruit, washed and pitted; peeled if appropriate Water Sugar Vanilla or fresh lemon juice (optional) Put the fruit in a heavy saucepan large enough to comfortably accomodate the amount. Cover with water by one inch. Bring to a boil over medium heat, mashing the fruit gently with a wooden spoon while it [...]
Roux
Tuesday, May 26th, 2009Roux This is a basic in traditional New Orleans cookery. Roux forms the basis of gumbo, etouffee, and other Cajun dishes. Roux is identified by its color — blonde, caramel, dark. The color is determined by how long it has cooked. The important thing is to let the roux cook slowly, and stir it slowly [...]
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 [...]
Vanilla Pastry Cream
Tuesday, May 26th, 2009Vanilla Pastry Cream 2 cups milk 2 vanilla beans 8 egg yolks 2/3 cup sugar 1 cup heavy (whipping) cream To make the cream: Put the milk in a medium non-aluminum saucepan over medium-high heat. Split the vanilla beans and scrape the seeds into the milk, then drop in the pods. Bring just to a [...]
