Basics
Almond Meringue - Master Chefs |
| Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed -- and chopped 5 ea Garlic, cloves, chopped 1 ... |
Apricot Glaze - Great Chefs |
| 1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1/2 c Cognac 1 c Tomatoes, chopped 2 tb Parsley, chopped 1 tb Tarragon, ... |
Asparagus Sauce - Great Chefs |
| 1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional -- if difficult to find) 1 c Cream, heavy 1/4 c Sugar Beat the sugar and eggs in a bowl until thick and lemon-yellow. ... |
Beef Stock - Master Chefs |
| -- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, black 4 c Flour, all purpose 1 1/2 ts Salt 1 c Water, cold 1 lb Butter, ... |
Bordelaise Sauce - Master Chefs |
| 1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Peppercorns, white 4 tb Puree, shallot ** 1/4 c Cognac 2 c Wine, red 1 c Stock, fish ** ** ... |
Brown Chicken Stock |
| 4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1/4 ts Fennel seed 1/4 ts Coriander, ground 1/4 ts Rosemary, dried 4 Bay leaves 10 Peppercorns 2 tb Oil, olive, extra-virgin ... |
Cajun Spice - Ornish |
| 1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb Caviar Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm ... |
Chicken Stock - Master Chefs |
| 1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't ... |
Chili-Corn Sauce - Master Chefs |
| 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely ... |
Chocolate Cake - Master Chefs |
| 1 c Sugar 1/2 c Water 8 lg Egg whites 6 lg Egg yolks 1 tb Rum, white 1 lb Chocolate, white, melted Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites ... |
Chocolate Leaves - Master Chefs |
| 4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cumin (or whole seeds -toasted and ground) 1 tb Ground coriander ( or whole -seeds toasted and ground) 1/2 tb Dried thyme 1/2 ... |
Chocolate Mousse - Master Chefs |
| 6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3/4 c Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard ... |
Chocolate Rum Cream - Master Chefs |
| 1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's ... |
Court Bouillon - Master Chefs |
| 1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large ... |
Cream Of Shallots Sauce - Great Chefs |
| 2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 Celery, stalks, trimmed, -- coarsely chopped 1 Leek, trimmed, halved -- lengthwise, ... |
Curry Butter - Great Chefs |
| 2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet garni *** 750 ml Wine, red, dry 3 oz Marrow, veal, OR 3 oz Marrow, beef 2 tb Flour, all-purpose 3 c Veal Stock ** ** ... |
Duck Stock - Master Chefs |
| Ingredients5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers) ... |
Fish Fume - Great Chefs |
| 5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, with leaves, -- trimmed, coarsely chopped 2 Garlic, ... |
Hazelnut Praline Buttercream - Master Chefs |
| 1 md Onion, top and bottom cut -- off and reserved 1 Pepper, red bell, top and -- bottom cut off and re- -- served 1 Pepper, green bell, top -- and bottom cut off and -- reserved 2 Corn, ears 2 tb Oil, vegetable or more 12 oz ... |
Lamb Stock - Master Chefs |
| 9 Eggs, separated, room temp. 1 tb Rum, dark 1/4 ts Extract, vanilla 1/4 ts Cream of Tartar 8 tb Sugar 12 oz Chocolate, semi-sweet, -- melted 6 tb Butter, unsalted, melted 3 tb Cornstarch 2 tb Cocoa, unsweetened 2 ... |
Nantua Sauce - Great Chefs |
| 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard ... |
Pastry Cream - Great Chefs |
| 1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, -- melted, cooled to room -- temperature 3 tb Espresso ... |
Puff Pastry - Master Chefs |
| 4 oz Chocolate, semi-sweet, -- melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate ... |
Red Wine Sauce - Great Chefs |
| 2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea Celery, stalk, sliced 1 ea Leek, (white part only), -- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt) 1 ea Thyme, sprig, fresh, OR 1 pn Thyme, dried ... |
Roast Beef Puree - Master Chefs |
| 8 oz Wine, white, dry 2 oz Juice, lemon 4 oz Cream, heavy 4 oz Butter 4 tb Shallots, chopped Salt (to taste) Pepper (to taste) Oyster juice, from the -- shucked oysters In a saucepan, cook the shallots, white wine, oyster juice ... |
Salmon Mousse - Great Chefs |
| 1/4 lb Butter, unsalted 2 ea Ginger, thin slices, -- chopped 1 lg Shallot, chopped 1 sm Garlic, clove, chopped 1 sm Chili, green, seeded and -- chopped 1 tb Garam Masala (see any -- Indian cookbook) 1 tb Curry, powder (If ... |
Veal Glaze - Master Chefs |
| 5 lb Duck, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, with leaves, -- trimmed, coarsely chopped 2 Garlic, ... |
Veal Stock - Master Chefs |
| ---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter 1/2 md Onion, sliced 1/2 md Carrot, sliced Bouquet Garni * 1 1/2 c Wine, white 1 c Stock, ... |
White Chocolate Mousse - Great Chefs |
| 1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at -- room temperature 4 oz Hazelnut Praline Paste * Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in ... |
