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Chocolate Mousse - Master 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 powder, instant For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Curry Butter - 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 Garam -- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon 1 pn Turmeric, ground Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Veal Glaze - 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 peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (all) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- ** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Nantua Sauce - 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, chopped 1/2 c Puree, tomato 4 c Stock, fish 1/2 c Cream Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute. Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. Deglaze the saute pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Apricot Glaze - Great 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 Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
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Duck Stock - 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, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Red Wine Sauce - Great 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 ** ** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes. Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes. Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Chocolate Leaves - Master 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 Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Court Bouillon - Master 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 Dill 1/2 ts Salt 4 ea Peppercorns, white For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Asparagus Sauce - Great 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 pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Chili-Corn Sauce - 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 Beef, stew meat, (shin, -- chuck, or round) cut -- into 1-inch cubes 1 tb Garlic, finely chopped 2 1/2 tb Chili, powder 1 pn Pepper, red, ground 1 pn Pepper, black, ground 1/2 c Vermouth, dry OR 1/2 c Wine, white, dry 4 c Stock, veal * 3 c Cream, whipping * Recipe for VEAL STOCK follows in another recipe file. For Chili-Corn Sauce: ===================== Coarsely chop the reserved trimmings from your onions and peppers; set aside. Cut the whole onion and peppers into a neat fine dice; set aside. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture. In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.) Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes. Add the garlic to the mixture and toss 2 minutes. Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes. Add the vermouth and reduce the mixture for 2 minutes. Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.) Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.) Remove and discard corncobs. Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside. (Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York
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Puff Pastry - 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, unsalted, chilled, -- cut into pieces This recipe produces a ""double batch"" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 ""leaves"" extending diagonally from the center. Place the butter flour mixture in the center, then fold each ""leaf"" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Chocolate Cake - 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 1/2 oz Amaretti (about 10 Italian -- macaroons), finely -- ground For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Pastry Cream - 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. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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Almond Meringue - 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 circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Veal Stock - 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 chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (white and -- green parts) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Hazelnut Praline Buttercream - Master 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 a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Cajun Spice - Ornish
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 tb Ground fenugreek (or whole -seeds toasted and ground) 1/2 tb Ground fennel (or whole -seeds toasted and ground) 1/2 tb Salt 3/4 ts Cayenne 3/4 ts Black pepper In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocery. It is best when the ingredients are fresh. Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg. cholesterol 296 mg. sodium From ""Eat More, Weigh Less,"" by Dean Ornish, MD Typed for you by Hilde Mott Via: RFIX_S 09-28-1994
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Chocolate Rum Cream - 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 mixture and rum into whipped cream. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Beef Stock - Master 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, coarsely -- chopped, (white and -- green parts) 4 Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 Thyme, sprigs 2 Bay leaf 2 Cloves 3/4 ts Salt, coarse 8 Peppercorns Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Brown Chicken Stock
Ingredients5 pound chicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2 lg onions, coarsely chopped 2 md carrots, peeled, trimmed and coarsely chopped 2 lg celery, stalks, with leaves, trimmed, coarsely chopped 2 each garlic, cloves, crushed 1 bn parsley, stems 2 each thyme, sprigs, or 1 pn thyme, dried 1 each bay leaf 1/2 teaspoon salt, coarse 6 each peppercorns <TD colSpan=4>Directions:<TD colSpan=4>Preheat your oven to 450 F.Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.Add peppercorns for the last fifteen minutes of the simmering process.Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.Discard the solids and cool the liquid to room temperature.Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.Pour the stock into containers for storage, label and date.stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.</TBODY></TABLE>"
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Cream Of Shallots Sauce - Great 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 and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip 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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
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Chicken Stock - Master 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, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Salmon Mousse - Great Chefs
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 it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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White Chocolate Mousse - Great 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 in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Bordelaise Sauce - Master 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 ** ** Recipe for this ingredient can be found elsewhere in database. *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded. Heat butter in medium saucepan. Add the shallots and garlic and cook until soft, about 5 minutes. Add bouquet garni and wine; bring to a boil. Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half. Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Roast Beef Puree - Master Chefs
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 2 tb Butter, unsalted, cut -- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
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Lamb Stock - 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 ea Thyme, fresh, sprig OR 1/2 ts Thyme, dried 2 ea Bay leaves 6 ea Peppercorns, black Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Fish Fume - Great 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, chicken OR 1 c Water * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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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 powder, instant For Mousse: =========== Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water. Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer. Meanwhile, beat egg whites and cream of tartar until soft peaks form. Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes Gently fold in whipped cream, cocoa, melted chocolate and espresso. Cover and refrigerate for 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Curry Butter - 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 Garam -- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon 1 pn Turmeric, ground Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Veal Glaze - 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 peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 ea Celery, stalks, trimmed, -- coarsely chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (all) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- ** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Nantua Sauce - 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, chopped 1/2 c Puree, tomato 4 c Stock, fish 1/2 c Cream Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute. Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. Deglaze the saute pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Apricot Glaze - Great 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 Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
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Duck Stock - 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, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Red Wine Sauce - Great 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 ** ** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes. Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme, and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes. Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Chocolate Leaves - Master 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 Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Court Bouillon - Master 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 Dill 1/2 ts Salt 4 ea Peppercorns, white For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Asparagus Sauce - Great 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 pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. Preparation time: 3/4 Hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Chili-Corn Sauce - 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 Beef, stew meat, (shin, -- chuck, or round) cut -- into 1-inch cubes 1 tb Garlic, finely chopped 2 1/2 tb Chili, powder 1 pn Pepper, red, ground 1 pn Pepper, black, ground 1/2 c Vermouth, dry OR 1/2 c Wine, white, dry 4 c Stock, veal * 3 c Cream, whipping * Recipe for VEAL STOCK follows in another recipe file. For Chili-Corn Sauce: ===================== Coarsely chop the reserved trimmings from your onions and peppers; set aside. Cut the whole onion and peppers into a neat fine dice; set aside. With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture. In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.) Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes. Add the garlic to the mixture and toss 2 minutes. Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes. Add the vermouth and reduce the mixture for 2 minutes. Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring. Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency (20 minutes or more.) Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.) Remove and discard corncobs. Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside. (Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York
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Puff Pastry - 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, unsalted, chilled, -- cut into pieces This recipe produces a ""double batch"" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 ""leaves"" extending diagonally from the center. Place the butter flour mixture in the center, then fold each ""leaf"" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Chocolate Cake - 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 1/2 oz Amaretti (about 10 Italian -- macaroons), finely -- ground For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Pastry Cream - 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. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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Almond Meringue - 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 circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Veal Stock - 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 chopped 1 ea Leek, trimmed, halved -- lengthwise, coarsely -- chopped, (white and -- green parts) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns -- -- Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Hazelnut Praline Buttercream - Master 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 a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Cajun Spice - Ornish
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 tb Ground fenugreek (or whole -seeds toasted and ground) 1/2 tb Ground fennel (or whole -seeds toasted and ground) 1/2 tb Salt 3/4 ts Cayenne 3/4 ts Black pepper In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocery. It is best when the ingredients are fresh. Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg. cholesterol 296 mg. sodium From ""Eat More, Weigh Less,"" by Dean Ornish, MD Typed for you by Hilde Mott Via: RFIX_S 09-28-1994
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Chocolate Rum Cream - 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 mixture and rum into whipped cream. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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Beef Stock - Master 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, coarsely -- chopped, (white and -- green parts) 4 Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, -- cored, coarsely chopped 1/2 ts Thyme, dried, or 3 Thyme, sprigs 2 Bay leaf 2 Cloves 3/4 ts Salt, coarse 8 Peppercorns Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will ""keep"" for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Brown Chicken Stock
Ingredients5 pound chicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2 lg onions, coarsely chopped 2 md carrots, peeled, trimmed and coarsely chopped 2 lg celery, stalks, with leaves, trimmed, coarsely chopped 2 each garlic, cloves, crushed 1 bn parsley, stems 2 each thyme, sprigs, or 1 pn thyme, dried 1 each bay leaf 1/2 teaspoon salt, coarse 6 each peppercorns <TD colSpan=4>Directions:<TD colSpan=4>Preheat your oven to 450 F.Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot.deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot.Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.Add peppercorns for the last fifteen minutes of the simmering process.Strain the stock into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.Discard the solids and cool the liquid to room temperature.Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats.Pour the stock into containers for storage, label and date.stock keeps for about 3 days in the refrigerator, and up to six months in the freezer.</TBODY></TABLE>"
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Cream Of Shallots Sauce - Great 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 and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip 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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
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Chicken Stock - Master 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, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns Wash chicken parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the ""soup"" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
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Salmon Mousse - Great Chefs
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 it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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White Chocolate Mousse - Great 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 in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
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Bordelaise Sauce - Master 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 ** ** Recipe for this ingredient can be found elsewhere in database. *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded. Heat butter in medium saucepan. Add the shallots and garlic and cook until soft, about 5 minutes. Add bouquet garni and wine; bring to a boil. Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half. Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Roast Beef Puree - Master Chefs
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 2 tb Butter, unsalted, cut -- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins. Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
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Lamb Stock - 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 ea Thyme, fresh, sprig OR 1/2 ts Thyme, dried 2 ea Bay leaves 6 ea Peppercorns, black Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
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Fish Fume - Great 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, chicken OR 1 c Water * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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