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Cream Of Shallots Sauce – Great Chefs
Monday, September 28th, 2009Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Chef: max schacher, le coquelicot, ross, marin county, ca.
Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit
Thursday, June 4th, 2009Grilled Alaskan Halibut with Creamy White Corn and Tropical Fruit Max Schacher Kenwood Restaurant and Bar Kenwood CA Silky halibut, lightly pan-cooked until just done through, is complemented by a sauce with white corn and bright tropical fruit. Schacher remembers his days cooking in Tahiti with the fruit-studded sauce. The dish is lovely, contrasting the [...]
Fruit Juice and Pulp
Tuesday, May 26th, 2009Fruit Juice and Pulp Juice and reduced juice: Automatic juicers take the effort out of pressing the juice from fruit, but the process is easily done with a simple glass or ceramic juicer as well. Cut the fruit in half and press onto the center cone of the juicer. Or, peel the fruit, cut into [...]
Smoking
Friday, May 15th, 2009Smoking Arrange your smoker or charcoal grill for smoking. You want indirect heat and a low fire with barely enough oxygen to burn. In a charcoal grill, place the charcoal to one side of the grill, ignite it, and let it burn until white ash forms on the briquettes. Add selected wood for smoke flavor [...]
Brown Sauce
Wednesday, May 6th, 2009Brown Sauce Makes 4 cups This versatile Asian-style brown sauce can be used as a braising sauce for nearly anything. Chilled, it gels and can even be used as a garnish for savories and salads. 2 tablespoons vegetable oil 2 green onions, cut into small pieces 2 tablespoons pared, sliced ginger root 4 garlic cloves [...]
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 [...]
Weekly Meal Plan – Week 2 | Living Locurto – Creative Ideas & FREE …
Friday, January 20th, 2012Rip mint leaves into small pieces and toss with spaghetti. Add to plates and top with cheese. Serve with Salad. Recipe from On Top of Spaghetti by Johanne Killeen & George Germon (one of my FAVORITE cook books) … I wish I had a personal chef who would whip me up one… Julia @ Hooked on Houses’s last blog post..What 5 Changes Would You Make to This Old House? Amanda @ www.kiddio.org Says: February 23rd, 2009 at 2:38 pm. Mmmm, yummy! Have you tried pineapple in pancakes? …
cream of shallots sauce – great chefs
Friday, January 20th, 2012whip in the small pieces of butter until melted. remove from heat. season to taste with salt and pepper. strain through fine sieve into another pan and keep warm. chef: max schacher, le coquelicot, ross, marin county, ca.
