Recipe to better recipes

Roast Beef Puree – Master Chefs recipe

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. [...]

Red Wine Sauce – Great Chefs recipe

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 [...]

Hazelnut Praline Buttercream – Master Chefs recipe

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 [...]

Apricot Glaze – Great Chefs recipe

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 more

Tags: [...]

Bordelaise Sauce – Master Chefs recipe

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 [...]

Chocolate Mousse – Master Chefs recipe

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 [...]

Veal Glaze – Master Chefs recipe

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 [...]

Court Bouillon – Master Chefs recipe

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: [...]