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Green Asparagus with Olive Oil Sabayon
Monday, June 1st, 2009Green Asparagus with Olive Oil Sabayon Udo Nechutnys Jordan Winery Sonoma CA – Chef Nechutnys captures the essence of fresh asparagus with this easy-to-make appetizer, serving the spears with a simple wine and olive oil sabayon. He serves it on a platter to pass among guests, but you could serve it on individual plates if [...]
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 [...]
Spun Sugar
Tuesday, May 26th, 2009Spun Sugar 1 cup sugar 1/2 cup hot water 1/8 teaspoon cream of tartar In a small, heavy saucepan, combine the sugar, hot water, and cream of tartar. Insert a candy thermometer into the syrup and heat until the mixture reaches 310°F, or it just begins to turn an amber color. Turn off the heat [...]
Polenta
Wednesday, May 6th, 2009Polenta per Randy Williams, Maison de Ville, New Orleans 2 cups cold water 2 cups milk 1 cup polenta (coarsely ground cornmeal) 1/3 cup unsalted butter 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste To make the polenta: In a large, heavy saucepan, stir the water, milk, and cornmeal together. [...]
Mayonnaise
Wednesday, May 6th, 2009Mayonnaise Makes 1-1/2 cups 1 teaspoon Dijon mustard 2 egg yolks Salt and white pepper to taste 2 cups peanut or other vegetable oil 2 tablespoons white wine vinegar or fresh lemon juice Using a whisk or an electric beater, beat the mustard, egg yolks, salt, and pepper in a medium bowl until thick. Gradually [...]
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 [...]
peche royale dans son panier fleuri
Saturday, May 26th, 2012add warm water in a stream and whisk to form a smooth light-yellow sauce. source: great chefs of new orleans, tele-record productions : box 71112, new orleans, louisiana – 1983 : chef michel marcais, begue’s restaurant, new orleans …
Crabmeat Ravioli
Saturday, May 26th, 2012Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, …
saumon en paupiette au beurre blanc
Saturday, May 26th, 2012whisk in butter until a smooth emulsion is formed. add cream and cook carefully for a minute. source: great chefs of new orleans, tele-record productions : box 71112, new orleans, louisiana – 1983 : chef michel marcais, …
crabmeat ravioli
Saturday, May 26th, 2012sauce: ======. reduce the cream by one-third and season with salt and pepper. whisk in the butter and serve over ravioli. top with the grated parmesan cheese. : chef goffredo fraccaro, la riviera restaurant, new orleans.
