Lamb Stock – Master Chefs

Basics Recipes
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 {More...}

Nantua Sauce – Great Chefs

Basics Recipes
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 {More...}

Pastry Cream – Great Chefs

Basics Recipes
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 {More...}

Puff Pastry – Master Chefs

Basics Recipes
– 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 {More...}

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Red Wine Sauce – Great Chefs

Basics Recipes
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 {More...}

Roast Beef Puree – Master Chefs

Basics Recipes
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. {More...}

Salmon Mousse – Great Chefs

Basics Recipes
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 {More...}

Veal Glaze – Master Chefs

Basics Recipes
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 {More...}

Veal Stock – Master Chefs

Basics Recipes
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 — {More...}

White Chocolate Mousse – Great Chefs

Basics Recipes
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 {More...}