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1 cup mayonnaise 1/2 teaspoon dry mustard 2 teaspoons Onion Flakes or
minced onion 1 tablespoon pickle relish juice of 1 lemon Whisk together all
ingredients. Refrigerate.
Note: Good over chicken,
Cornish game hens and duck duck 1 cup chicken broth 1 tablespoon cornstarch 2 tablespoons vinegar 2 tablespoons sugar 2 tablespoons julienne and
blanched (10 minutes) naval orange rind 1/2 cup orange juice ¼ to 1/3 cup light rum, port
or Madiera chicken drippings 1 to 2 tablespoons orange
liquor 2 tablespoons butter lemon juice to taste salt and pepper to taste Optional: ½ to ¾ teaspoon
hot pepper flakes
Whisk together cornstarch and chicken broth in a small saucepan.
Bring to a boil, stirring continuously until it thickens.
Remove from heat.
In another pan cook together vinegar and sugar over medium-high heat
until it turns light brown in color, stirring continuously.
Add caramel to broth over medium heat until completely
dissolved. Add orange
juice and julienne orange.
Refrigerate overnight.
When chicken is done, pour off excess fat from roasting pan.
Add rum scraping up roasting juices over medium-high heat and
reduce liquid to 2 tablespoons.
Add to the orange sauce and bring to simmer.
Stir in orange liqueur by spoonfuls, tasting as you go along;
don’t make it too sweet.
Add lemon juice to correct if necessary.
Just before serving, take off heat and swirl in butter.
Add salt and pepper to taste.
Makes 2 ½ to 3 cups 2 tablespoons cornstarch 1/2 cup chicken broth 2 tablespoons soy sauce 2 tablespoons butter 1/2 cup chicken broth ¾ to 1 cup diced green
pepper 1/2 cup mild vinegar 3/4 cup pineapple juice 1/2 cup sugar 1/2 teaspoon salt 1/4 teaspoon ginger, minced 6 slices pineapple, cubed
Whisk together cornstarch, chicken broth and soy sauce.
Set aside. Melt
butter. Add 1/2 cup broth and green pepper.
Cover and simmer until green pepper slightly crisp, about 2
minutes. Whisk in
cornstarch mixture and remaining ingredients except pineapple cubes.
Simmer, stirring constantly until mixture thickens.
Add pineapple cubes.
Makes 1 ¾ cups 1 egg 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon sugar 1 ¼ cup oil 3 tablespoons lemon juice Optional: dash cayenne
Cover and blend on high: egg, mustard, salt, (cayenne), sugar and
1/4 cup oil. With
blender still running, slowly add 1/2 cup oil; then lemon juice.
Thoroughly blend.
Add slowly 1/2 cup oil and blend until thick.
You may have pulse the blender and scrap down the sides.
Makes 1 Cup
House & Garden, February 1962
Place egg yolks, salt,
cayenne and cream in blender, blend for a few seconds at high speed
until you have a smooth frothy mixture. Still at high speed, start
adding hot butter in a thin, steady stream, not too slowly. As you
add butter, the sauce should thicken. When half the butter has been
added, add lemon juice or vinegar. Continue blending until all
butter is used. To keep warm, immerse the blender in hot water.
8
servings
Kitzen Gough 1 ½ quarts chicken stock 5 pounds fresh tomatillos, peeled and quartered 7 fresh Serrano peppers, seeds and pith removed, chopped 3 garlic cloves, minced 1 large onion, chopped 3/4 bunch cilantro, chopped 1/2 teaspoon oregano ¼ teaspoon freshly ground black pepper pinch sugar butter salt
Combine all ingredients except butter and salt in large saucepan.
Bring to boil over medium heat, uncovered, stirring
occasionally and skimming off foam as it rises to surface.
Reduce heat and simmer, stirring occasionally for about 1
hour.
Lightly drain and reserve liquid.
Puree tomatillos in batches, adding enough liquid to make
desired consistency.
Strain in food mill to remove seeds.
(More liquid will make it easier to strain.)
Add salt to taste.
Freezes well. Before serving, thaw, re-heat and whisk in about 2 tablespoons
softened butter per 1 cup sauce.
Serves 4 Note: Good as a garnish for fajitas, tacos or quesadillas ¾ cup plain yogurt ¾ cup sour cream 2 tablespoons cilantro, minced 2 teaspoon cumin 1 clove garlic, minced ½ teaspoon salt Whisk together all ingredients.
Gourmet Teriyaki Marinade and Sauce 2 tablespoons orange juice 2 tablespoons lemon juice ½ cup soy sauce 4 teaspoons minced fresh ginger 2 teaspoons minced garlic ¼ teaspoon dried red pepper flakes ¼ cup honey 1 ½ teaspoons sesame oil 1 tablespoon sake or dry sherry 2 tablespoons brown sugar
Marinade: Combine all ingredients except cornstarch in
saucepan. Bring to boil over medium-high heat stirring continuously.
Cool. Combine with fish and marinate 1 hour. Combine with chicken
and marinate 2 to 4 hours.
Sauce: reheat the marinade in a heavy saucepan over
medium-high heat. Reduce the liquid to a thick glaze. Lightly brush
over fish or chicken.
Caprial Pence 8 cloves garlic 1 cup pine nuts 1 ½ cup grated Parmesan cheese 1 cup extra-virgin olive oil
Process all
ingredients except olive oil.
Scrape bowl. With
machine running, gradually add olive oil.
Scrape bowl.
Puree until smooth.
Lightly grease
8x8-inch pan lined with lightly greased wax paper.
Pour in pesto and spread evenly throughout pan.
Freeze overnight.
Remove pesto from wax paper and cut into 16 squares.
Freeze squares between layers of wax paper.
chopped mango chopped peaches chilies peppers onion sugar tomato puree cilantro vinegar salt lemon juice spices
½ cup water 1 ½ cups sweet orange marmalade, (one 18 ounce jar) 1 pinch salt 1 spring thyme To
food processor bowl add all but 1 cup berries and water.
Pulse to chop coarsely.
Transfer crushed and whole berries to a medium sauce pan with
remaining ingredients.
Simmer uncovered 10 minutes.
Remove thyme stem. If desired, add additional salt or sugar.
If too
sweet add drops of balsamic vinegar.
Makes about 1 ¼ cup
1 cup chicken broth 2 tablespoons cornstarch 1 ½ tablespoons peanut oil 1 teaspoon fresh ginger, peeled, sliced and mashed 2 to 3 medium cloves garlic, mashed 1 ½ tablespoons fermented black beans, soaked for 10 minutes,
rinsed and mashed with a fork 1 ½ tablespoon onion, finely chopped 2 tablespoons soy sauce 1 to 2 tablespoons honey, to taste Garnish: green onion, finely chopped
Whisk together
chicken broth and cornstarch in a small saucepan. Bring mixture to a
boil, stirring continuously.
Set aside.
Heat oil in small
saucepan. Sauté garlic and ginger for 1 minute. Add black beans and
stir for 30 seconds. Add onions and stir for 2 to 3 minutes. Add soy
sauce, honey and thickened chicken stock.
Bring to a boil.
Garnish dish with
green onion. Suggestions:
Good with
asparagus cut on diagonal, par boiled and sautéed.
To sauce add ½ pound firm tofu cut into large cubes. Simmer 2 to 3 minutes. Serve on rice with blanched Chinese peas.
See
Diana’s Thanksgiving Stock & Dressing
Recipe in the Starch section
Makes 1 cup
Bon Appetit, June, 2005 zest of 1 small naval orange ¾ cup cherry preserves 1 sprig thyme or rosemary 3 tablespoons balsamic vinegar ½ teaspoon cardamom 2 teaspoons minced gingerroot 1 tablespoon vegetable oil 2/3 cup chopped onion 2 cups frozen, pitted cherries, coarsely chopped in food
processor ¼ teaspoon cayenne pepper salt and pepper to taste
Add all
ingredients to small saucepan.
Bring to a boil and simmer until thick, stirring often.
Remove thyme or rosemary stem. Add salt, pepper and cayenne
to taste
Honey Fig
Topping with Vanilla and Cinnamon
Cook’s Illustrated
(Adapted) 5 ounces dried figs, stemmed and quartered ¼ cup honey ¼ cup water ½ teaspoon vanilla ½ teaspoon ground cinnamon Bring figs, honey, water, vanilla and cinnamon to a simmer in a
small saucepan over medium-high heat. Cook until the liquid reduces,
about 4 minutes. Puree in the food processor for a preserve-like
consistency.
Serving Suggestions: Serve over oatmeal, yogurt or ice cream.
Use as a garnish for a blue cheese-green onion quesadilla.
To serve 8
By Gail from Whole Foods 8 red peppers olive oil 2 pinches sugar salt and pepper 1 to 2 tablespoons
balsamic vinegar, or to taste Optional (choose one):
¼ to 1/3 cup caramelized sweet onion, chopped or ¼ to 1/3 cup
chopped dried apricots. Char peppers over an
open gas flame or in the broiler. Remove skin by hand. (Don’t rinse
with water.) Cut into 1-inch pieces. In sauté pan add peppers, olive
oil, (one of the optional additions), sugar, salt and pepper. Sauté
until very soft. Add balsamic vinegar and adjust seasonings. Serving Suggestions:
Serve over pasta or alongside beef as a condiment.
Serves 8 Meat: 1 pound stew meat olive oil 1 can beef broth seasonings: carrot, onion, parsley, celery Sauce: 2 large garlic cloves, minced 1 tablespoon olive oil 1 28-ounce can S&W Ready-Cut tomatoes 1 tablespoon oregano ½ teaspoon sugar 1 teaspoon cinnamon ¼ teaspoon cayenne 3 cups tomato sauce 1 ½ tablespoons sherry vinegar salt and pepper 1 pound rigatoni 1 tablespoon butter garnish: minced parsley
Meat: Dry off the meat with paper towels; lightly season with salt
and pepper. Brown meat in olive oil. Add beef broth and seasonings.
Bring to a boil and simmer, covered, for about 2 hours or until
very tender. Drain saving the liquid. Let the meat cool somewhat; chop
the vegetables and shred the meat with your hands.
Set aside. Sauce:
Sauté garlic in olive oil. Add tomatoes, oregano, sugar, cinnamon,
cayenne. Reduce until the tomatoes are the consistency of tomato paste;
stirring occasionally. Transfer the sauce to a large heavy saucepan. Add
the meat-vegetables mixture and tomato sauce. If too thick, add some of
the reserved cooking liquid. Simmer covered 8 to 10 minutes. Stir in
sherry vinegar. Season to
taste. Meanwhile, Bring a gallon of salted to water to boil. Add rigatoni
and simmer until still firm, about 15 minutes. Drain and return to the
pot tossing with the butter.
Serve sauce on top of
rigatoni garnished with parsley.
Yogurt with Cucumber Raita Recipe (Punjab - North India)
1 tablespoon lemon juice Peel the cucumbers, halve them lengthways and remove the seeds. Cut the cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers in cold water. Drain well. Combine with onion, yogurt, lemon juice and cumin. Taste to see if more salt is required. Serve chilled, garnished with mint or cilantro.
Makes about ¾ cup Note: Add to chicken or
veal cutlets. 1 ¼ cups low-sodium chicken
stock 1/3 cup dry white wine 1 tablespoon flour 2 tablespoons water 1 tablespoon butter 1 tablespoon lemon juice 2 tablespoons capers with
some juice Boil stock and wine until
reduced by half, about 3 minutes. Whisk together flour and water in a
cup, then whisk into stock. Boil, stirring 1 minute. Remove from heat
and stir in butter, lemon juice, salt and pepper to taste. Keep sauce
warm.
Makes about 1 cup; serves 4 1 tablespoon vegetable oil 6 ounces assorted mushrooms or crimin , trimmed and sliced thin
(about 3 cups) ½ ounce dried porcini, soaked in ½ cup warm beef broth for 15 minutes 1 small shallot , minced (about 1 1/2 tablespoons) 1 cup dry red wine or Madeira (somewhat sweet) 1/2 cup mushroom soaking liquid 1
tablespoon
balsamic vinegar 1 teaspoon Dijon mustard 1 ½ ounce Demi-Glace Gold (Whole Foods) 1 teaspoon minced fresh thyme leaves Optional: 2 tablespoons cold unsalted butter, cut into 4 pieces or ¼
cup cream Gently squeeze liquid from soaking porcini. Reserve and strain liquid and chop porcini. Sauté mushrooms and porcini in olive oil, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring frequently, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Strain; set aside mushrooms and reserve liquid. Whisk in vinegar, mustard, and demi-glace into the reserved liquid; cook until thickened, about 1 minute. Off heat, whisk in butter or cream and thyme; season with salt and pepper to taste.
Serves 4 1/4 pound roquefort or other strong bleu at room temperature 1
tablespoon + 1 teaspoon dry white wine Mix the cheese, wine, lemon juice, parsley, garlic, paprika and
pepper together in a saucepan. Keep the heat low or use a double boiler,
stirring until it's smooth.
Note: Only make this recipe with
a gas stove or Crockpot, not electric stove. 1 bag new apples, about 5 to 6
pounds 1 gallon apple cider sugar salt cinnamon nutmeg zest of 1 lemon
Core
and slice apples. In a very
large (lobster-size) pot, add apples and cider. (The apples and cider
should only fill the pot half-way.) Boil and bring to a simmer, cooking
until the apples are soft, about 15to 20 minutes. Drain and puree in
food processor. Press
through sieve or food mill to remove skins, seeds, etc.
Measure sieved fruit.
For each 1 cup of fruit mix in 1/2 cup sugar, few grains salt, 1/4
teaspoon cinnamon and 1/4 teaspoon nutmeg.
Add
apple puree, sugar, cinnamon, nutmeg, salt and lemon zest to a very
large, heavy-bottomed pot. (The mixture should only fill the pot
half-way.) Bring the mixture to a boil stirring continuously.
Simmer, partially covered, stirring frequently. The apple butter
is done when poured from a large spoon it flows in a continuous sheet
instead of drops. Spoon into
jar, cover and refrigerate.
Makes about ½ cup
Puree all the following in a mini food processor:
4 tablespoons mayonnaise
½ cup chopped, char roasted red bell pepper
1 ½ teaspoon Tabasco
1 ½ teaspoon grated lemon zest
1 tablespoon olive oil
Cover and refrigerate until ready to serve.
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