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Croutons
Tuesday, May 26th, 2009Croutons Preheat the oven to 300¬∞F. Cut the crusts from 5 or 6 slices of day-old or leftover bread. Slice the bread into 1/2-inch dice. In a sauté pan or skillet over high heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Add bread cubes and stir until coated on all sides. [...]
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 [...]
Rendering duck or poultry fat
Friday, May 15th, 2009Rendering duck or poultry fat: Pull the yellow fat away from the skin and meat of the duck or bird and put it in a heavy medium-sized sauté pan or skillet. Cook slowly over low heat, letting the fat melt. When all the fat has drained away from the tissue and the tissue is brown [...]
Tuile Cups
Wednesday, May 6th, 2009Tuile Cups Makes 8 7 tablespoons unsalted butter 7 tablespoons sugar 1/2 cup all-purpose flour 3 egg whites Preheat the oven to 350 F. Invert a large baking sheet and spray the back very lightly with vegetable oil spray. In a medium saucepan or skillet, melt the butter and sugar over low heat. Transfer the [...]
Beurre Blanc (Sauce)
Wednesday, May 6th, 2009Beurre Blanc (Sauce) 1 tablespoon unsalted butter 1 shallot, minced 1/2 onion, cut in small dice 1 carrot, cut in small dice 1 inner stalk of celery, with leaves, chopped 1/3 cup dry white wine Salt and freshly ground white pepper to taste 8 ounces (2 sticks) chilled unsalted butter, cut in small pieces Melt [...]
Grilled Turkey Breast with Vinegar and Cracked Pepper
Thursday, April 16th, 2009Turkey has come a long way from being viewed strictly as a holiday bird. It is healthful, versatile, and relative inexpensive.
mexican butterfly shrimp
Saturday, May 26th, 2012chef: mark hollger, sante fe. to make concasse: sweat onion in a skillet with a little bit of butter. add the tomatoes, saffron, bay leaf and seafood spice. saute for two minutes, add wine. turn down heat and simmer for 2 minutes. …
The Art of the Plate: CIC Grad Lisa Robinson Energizes a Benefit …
Saturday, May 26th, 2012Though chef/owner of New Orleans restaurants, Herbsaint and Conchon, here he’s taking the reader to Cajun country. It’s a joyous journey, full of crawfish and jambalaya. Published by Clarkson Potter/Publishers. $35. … Cory Schreiber and Julie Richardson offer mouthwatering recipes by season. Published by Ten Speed Press. $22. Seven Fires: Grilling the Argentine Way Author Francis Mallmann”s seven fires are: chapa, cooking with a cast-iron griddle or skillet over and …
Stick to Your Ribs Skillet Corn Chowder : ChefAbility – Cooking …
Saturday, May 26th, 2012Southern recipes for corn chowder call for the trinity — onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes. Jasper White, on the Leite’s Culinaria website, …
