Preparation:
Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.Preparation:
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.Preparation:
combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.Preparation:
Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.Preparation:
Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.Preparation:
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.Preparation:
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.Preparation:
Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.Preparation:
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.Preparation:
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.Preparation:
Preheat oven to 300 degrees. In an electric mixer, cream sugar and shortening. Add eggs and bananas.Preparation:
Melt the two chocolates in separate bowls. Stir until completely melted. Stir 1/2 cup of the nuts into each bowl.Preparation:
Preheat oven to 350 degrees.Preparation:
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.Preparation:
In a bowl, mix the flour, salt and sugar.Preparation:
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.Preparation:
Preheat oven to 350 degrees.Preparation:
In the bowl of the robot,mix the milk and the yeast.Preparation:
Clean and wash mussels under cold running water and debeard.Preparation:
For dough:Preparation:
Trim endives and separate leaves.Preparation:
Preheat waffle iron while making the batter.Preparation:
Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well.Preparation:
Preheat oven to 375 degrees.Preparation:
Preheat oven to 425 degrees.Preparation:
Preheat oven to 325 degrees F.Preparation:
Preheat oven to 350 degrees F.Preparation:
Preheat oven to 350 degrees.Preparation:
Peel and cut potatoes into large cubes. Place in a large saucepan, boil in salted boiling water until tender. Drain well, and put through a ricer.Preparation:
Finely chop the anchovy fillets.Preparation:
Combine all ingredients. Mix well.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Peel, core and grate the apples.Preparation:
Peel, quarter and core apples.Preparation:
Crêpe batter:Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven at 400 degrees.Preparation:
Preheat oven to 375 degrees.Preparation:
Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.Preparation:
Preheat oven to 375 degrees F.Preparation:
Cut each apricot into 8 slices.Preparation:
In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.Preparation:
Cut apricots in halves. Remove pits.Preparation:
Preheat oven to 425 degrees.Preparation:
Have ready a large bowl of ice and cold water. In a 1 1/2-quart heavy saucepan simmer 1/2 cup Armagnac (being careful not to let ignite) until reduced by about half. Stir in cream and milk and bring mixture to a simmer.Preparation:
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.Preparation:
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.Preparation:
Preheat the oven to 400 degrees.Preparation:
Preheat oven to 375 degrees.Preparation:
Peel and trim the asparagus.Preparation:
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.Preparation:
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.Preparation:
Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.Preparation:
In a small bowl, whisk together stock, oil and truffles.Preparation:
In a small bowl, soak raisins with 1/4 cup rum and set aside.Preparation:
Makes two 1-quart soufflésPreparation:
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl.Preparation:
1. Place the milk and eggs in a bowl. Whisk to combine.Preparation:
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.Preparation:
Combine the shallots, vinegar, and tarragon in a saucepan and reduce by three-fourths. Remove from heat and cool slightly. Strain, if you wish.Preparation:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.Preparation:
Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining water and wrap each head of endive in a slice of ham. Put into a baking dish.Preparation:
Preheat oven to 375 degrees.Preparation:
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.Preparation:
In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.Preparation:
Preheat oven to 375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish or individual soufflé dishes. Coat with flour. Shake any excess out.Preparation:
Preheat oven to 350 degreesPreparation:
1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.Preparation:
Preheat the oven to 325°FPreparation:
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.Preparation:
Heat oven to 400°F.Preparation:
Combine 1/4 cup warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.Preparation:
Combine in the bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process until mixture is minced. Transfer to a bowl, and add pepper and olive oil.Preparation:
1. To make sachet, place the bay leaf, parsley stems, thyme and garlic in the square of cheesecloth. Gather up the corners and twist together. Using just one end of the string, tie the sachet closed. The other end of the string (the long end) will be suspended from the handle of the saucepan.Preparation:
Preparation:
CARAMEL: Combine the sugar and water in a thick bottom medium saucepan. Boil over high heat until sugar starts to caramelized and turns golden brown. Add 1 tablespoon water or more to thin the caramel. Pour caramel in a ring mold or other appropriate oven-proof individual molds.Preparation:
Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.Preparation:
Unroll puff pastry; press into fluted 9-inch (23 cm) tart pan with removable bottom. Line with foil; fill with pie weights or dried beans. Bake on bottom rack in 400 F (200 C) oven for 20 minutes. Remove weights and foil; let cool in pan on rack.Preparation:
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.Preparation:
Cut carrots into small pieces.Preparation:
In a kettle of salted boiling water, cook the cauliflower florets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.Preparation:
In a soup pot, melt butter and add he leeks. Stir over medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5 minutes. Whisk in the water.Preparation:
1) Heat the oil in a stockpot or large casserole over medium heat. Add the onion, leek, apples, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook, stirring occasionally, for about 10 minutes, or until the onions and leeks are soft but not colored. Add the chestnuts and chicken stock and bring to the boil. Lower the heat to a simmer and cook, skimming the surface regularly, 35 to 40 minutes, or until the chestnuts can be mashed easily with a fork. Add the heavy cream and simmer 5 to 10 minutes more, then discard the bay leaf and thyme.Preparation:
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.Preparation:
In a medium saucepan, combine the water, sugar, and lemon juice. Bring to boil. Cool in a mixing bowl. Freeze in an ice cream maker. When almost set, spoon in the meringue, (see recipe below) and 3 ounces of Champagne, and continue churning in the ice cream maker until creamy and set.Preparation:
Season mayonnaise with lemon juice, hot pepper sauce, and salt to taste.Preparation:
In a medium saucepan, heat water and butter to a simmer. Add flour all at once and stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.Preparation:
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.Preparation:
Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.Preparation:
Preheat the oven to 400 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Rinse the boneless and skinless chicken breast. Pat dry and slice into thin cutlets.Preparation:
Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.Preparation:
Season chicken with salt and pepper. Dredge in flour. Fry bacon in a frying pan until crisp. Brown chicken in bacon fat on all sides.Preparation:
Dice chicken meat, sweetbreads, and clean mushrooms into small cubes.Preparation:
Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.Preparation:
Cut the chicken into eight pieces.Preparation:
Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.Preparation:
1. Heat the olive oil in a large wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside.Preparation:
Sprinkle the chicken with salt and pepper.Preparation:
Dice chicken. Combine with celery, nuts, shallots,chopped hard cooked eggs, and lemon juice.Preparation:
Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.Preparation:
Ganache:Preparation:
Crust:Preparation:
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.Preparation:
Preheat oven to 325 degrees. Put chocolate and butter in a saucepan. Melt over low heat.Preparation:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of the pan with parchment paper.Preparation:
Line two baking trays with parchment paper.Preparation:
For the mousse:Preparation:
Melt semi sweet chocolate over a double boiler. Combine sugar and water in a saucepan. Boil to a temperature of 225 degrees. Beat egg yolks in an electric mixing bowl until creamy.Preparation:
Melt semi sweet chocolate over a double boiler.Preparation:
Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.Preparation:
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.Preparation:
Preheat the oven to 375 degrees.Preparation:
Place chocolate in a bowl.Preparation:
Position rack in center of oven; preheat to 375°F. Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, then coarsely chop.Preparation:
Recipe can be doubled.Preparation:
Preheat oven to 400 degrees. Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once.Preparation:
Preheat oven to 350 degrees.Preparation:
Blend all ingredients until smooth. Serve with cold seafood.Preparation:
1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked throughPreparation:
Mix cream cheese with sour cream until smooth. Whip the cream and instant vanilla pudding until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix. Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for 2 hours or until set. Unmold on serving dish. Serve with strawberry or raspberry sauce.Preparation:
Dissolve unflavored gelatin in cold water. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.Preparation:
Use finely flaked poached fresh salmon or canned salmon, skin and bones removed.Preparation:
Preheat oven to 375 degrees. Wash salmon; pat dry. Remove any bones and skin and cut in equal halves. Season with salt, pepper and lemon juice.Preparation:
Trim the leeks. Split lengthwise. Wash thoroughly to remove all grit, and slice. Put the onions, celery, carrots, 3 1/2 quarts of water, leeks, and garlic cloves in a large stockpot. Bring the liquid to a boil, then reduce the heat to maintain a simmer. Skim off all the scum that surfaces. Simmer for 15 minutes.Preparation:
Preheat oven to 400 degrees.Preparation:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.Preparation:
Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch.Preparation:
Preheat oven to 350 degrees.Preparation:
In a blender, combine flour, sugar, salt, milk, eggs, and butter.Preparation:
Crêpe batter:Preparation:
Trim leeks of all green parts. Cut them in half lengthwise. Holding each half together.Preparation:
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.Preparation:
For the sponge:Preparation:
Béchamel sauce:Preparation:
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.Preparation:
Use freshly poached salmon fillet or leftovers.Preparation:
Remove skin from chicken then cut into 1/2 inch wide strips. Melt butter in a skillet.Preparation:
1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.Preparation:
Melt chocolate over a double boiler. Whip the cream till it starts to thicken. Gradually add melted chocolate while whisking the cream.Preparation:
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.Preparation:
Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.Preparation:
1. HEAT oven to 350°F.Preparation:
Split English muffins in halves and toast to crispness.Preparation:
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.Preparation:
Place the salmon fillet on a flat surface and cut on the bias, against the grain, into 8 slices of equal weight. Place the slices between sheets of freezer paper and gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into thin scallopini.Preparation:
Make each fillet as rectangle as possible (about 5 inches by 2 inches) by trimming off uneven edges with a sharp knife. Season the fillets with salt and pepper, and sprinkle them with thyme.Preparation:
Butter a baking dish. Sprinkle with chopped shallots.Preparation:
Preheat oven to 350 degrees.Preparation:
Place water, onion, carrot, and celery in stockpot. Tie peppercorns, parsley, bay leaf, thyme, cloves, and lemon rind in a square of cheesecloth and add to pot. Add rinsed fish bones and trimmings. Heat to a simmer over medium high heat. Simmer for just 15 minutes, no longer. Skim the surface of the soup, strain the stock, and refrigerate or freeze.Preparation:
Heat the fish stock to a simmer in a medium saucepan.Preparation:
In a food processor, combine flour, salt, sugar,vanilla, butter and mix on pulse. Add water.Preparation:
Butter a 10-cup fluted tube pan or a 10-cup soufflé molds.Preparation:
Preparation:
For the Preferment starter:Preparation:
Add the Cointreau and bitters to a mixing glass and fill with ice. Stir, and strain into a chilled Champagne flute. Top with the Champagne and garnish with an orange twist.Preparation:
Add all the ingredients except the Champagne to a shaker and fill with ice.Preparation:
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.Preparation:
Cut the fatback into the thinnest possible slices. Cut the slices into very thin strips, and very fine dices. There should be about 3 cups. Set aside.Preparation:
Cook the onions over medium heat in the oil until brown. Add the beef stock, onion soup mix and thyme and boil 15 minutes. Season to taste with salt and pepper.Preparation:
Clarify butter: In a small heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and pour butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, discarding milk solids in bottom of pan.Preparation:
Wash the salmon steaks under cold running water. Pat dry. Season with salt and pepper.Preparation:
Prepare the soufflé dishes:Preparation:
For the filling: Combine the ground almonds, sugar and butter until smooth.Preparation:
Break the semi sweet chocolate in a bowl. In a saucepan, bring the cream to a boil. Pour it over the chocolate, stirring until the chocolate is melted and the mixture is smooth and well blended.Preparation:
Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat the broiler.Preparation:
Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.Preparation:
Combine Grand Marnier, lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double boiler to dissolve gelatin. Heat orange juice.Preparation:
Makes: two 1-quart soufflé moldsPreparation:
Preheat oven to 375 degrees.Preparation:
Puree spinach and herbs with 3 tablespoons of mayonnaise. Reduce wine and shallots until liquid is evaporated. Combine all ingredients with mayonnaise. Season to taste with salt and pepper.Preparation:
In the bowl of a food processor, fitted with a steel blade, chop finely parsley, dill and watercress. Transfer to a mixing bowl.Preparation:
Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend.Preparation:
Combine the powdered sugar and the cream of tartar in a mixing bowl.Preparation:
Butter a 6 cup soufflé dish; dust the bottom and sides with two tablespoons of The bread crumbs. Set aside. In a 4-quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.Preparation:
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.Preparation:
Heat 2 tablespoons olive oil in a heavy skillet. Add garlic, olives and walnuts. Sauté, stirring, for 1 minute. Add spinach and sauté 2 minutes longer. Season with salt and pepper. Lay lamb out flat. Spread spinach mixture over the lamb. Roll up lengthwise and tie tightly in several places with kitchen string. Rub olive oil over all of the roast. Combine herbs and seasonings on a sheet of waxed paper. Roll the tied roast in them until the outside is well covered, pressing the seasonings into the lamb well with your hands.**Preparation:
To make the tangzhong:Preparation:
Clarify butter over medium heat.Preparation:
Prepare the pastry and fillings:Preparation:
Heat the oil in a large stockpot or dutch oven over high heat, add the meat, and turn to brown well on all sides.Preparation:
Preheat oven to 375 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 500 degrees. Place the lamb shanks, or neck bones in a roasting pan and roast in oven turning occasionally, until browned on all sides, about 20 minutes.Preparation:
Preheat oven to 350 degrees.Preparation:
Combine the marinade ingredients in a large plastic or non reactive container.Preparation:
Preparation:
In a medium saucepan, Heat the water and sugar until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.Preparation:
Prepare the soufflé dish:Preparation:
PREPARATIONPreparation:
Brush the inside of the soufflé dishes with soft butter. Lightly sprinkle with sugar and rotate dishes so the sugar evenly coats the surface. Refrigerate until needed.Preparation:
Mix the Jello in boiling water.Preparation:
Preheat oven to 375 degrees.Preparation:
1. Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)Preparation:
Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.Preparation:
Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.Preparation:
1. Measure or carefully weigh all ingredients.Preparation:
1. Make the meringue Preheat the oven to 400°. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with baking spray and dust with the confectioners’ sugar.Preparation:
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute.Preparation:
Meringues:Preparation:
Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.Preparation:
Line a decorative mold with aspic jelly and decorate with truffle circles.Preparation:
Heat 2 tablespoons butter or oil to a large Dutch oven or pot. Cook the mushrooms until they are brown. You might have to do this in batches. Use a slotted spoon to transfer mushrooms to a large bowl and sprinkle with salt and pepper.Preparation:
Discard any mussels that are cracked or open and will not close with a tap on the counter.Preparation:
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.Preparation:
Scrub mussels under cold running water.Preparation:
Wash and scrub mussels, remove beards, and discard dead open mussels.Preparation:
Clean and wash mussels under cold running water and debeard.Preparation:
Preheat oven to 350 degrees.Preparation:
To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.Preparation:
Preheat oven to 350 degrees. In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar, vanilla and cornstarch. Beat until very stiff, about 2 minutes.Preparation:
Preheat oven to 350 degrees.Preparation:
Dissolve the gelatin in some orange juice. Combine with cornstarch, sugar, egg yolks, orange juice, and rind.Preparation:
In a heavy bottom saucepan, combine the sugar and water. Boil to a temperature 230 degrees.Preparation:
Slice oranges thinly.Preparation:
FOR MERINGUE SHELL:Preparation:
Combine the first three ingredients in a large stainless bowl.Preparation:
Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes.Preparation:
Open the oysters and reserve bottom shells. Melt the butter in a saucepan. Add the wine, oysters, oyster juice, shallots, salt and pepper. Boil for 2 minutes. Strain. Reserve the oysters. Reduce the cooking liquid by half.Preparation:
Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.Preparation:
For the White Wine Tomato Basil Sauce:Preparation:
1. Put butter and sugar in the bowl of an electric mixer fitted with the flat paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes; mix in vanilla. Add the flour and the salt, and mix on medium-low speed until just combined and crumbly, about 15 seconds (do not overmix).Preparation:
1. Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1 1/4 cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours, or freeze up to 1 month.Preparation:
Bring a large pot of water to a simmer over high heat. Lower peaches into simmering water and blanch just long enough to loosen their skins, about 1 minute. Transfer peaches with a slotted spoon to a bowl of ice water to cool, then peel, halve lengthwise, and discard pits. Put peach halves and vanilla bean into a wide dish and sprinkle with 1 cup of the sugar. Cover with plastic wrap and set aside until peach juices run and most of the sugar dissolves, about 1 hour.Preparation:
Bring a pot of water to a boil and immerse the peaches in the water for 1 to 2 minutes, until the skins come off easily. Remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. Peel the peaches and then slice them in wedges off the pit and into a bowl. Stir in the sugar, Sauternes, and orange liqueur. Cover and refrigerate for at least 2 hours, or overnight.Preparation:
Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.Preparation:
Preheat oven to 450 degrees.Preparation:
Peel and core the pears.Preparation:
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.Preparation:
If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.Preparation:
Pastry:Preparation:
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.Preparation:
Gently drop the peaches into a pan of boiling water and cook for 1 minute. Drain the peaches and peel them carefully.Preparation:
Peel and core the pears. Cut them into quarters.Preparation:
Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water.Preparation:
Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.Preparation:
Preheat oven to 400 degrees.Preparation:
Preparation:
Preheat oven to 400 degrees.Preparation:
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.Preparation:
Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.Preparation:
Preheat oven to 350 degrees.Preparation:
Heat water and butter to a rolling boil in a saucepan. Stir in flour all at once. Stir vigorously over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat. Beat eggs in thoroughly, one by one. Beat mixture until smooth. Spoon cream puff mixture into a pastry bag fitted with a plain tube and pipe the equivalent of a teaspoon onto ungreased baking sheet leaving 2 inches apart. Bake until puffed, golden brown and dry about 15 to 20 minutes.Preparation:
Cut the back fat into small strips 3 mm (1/8 inch) wide and 2.5 cm (1 inch) long.Preparation:
Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week.Preparation:
1.Place prunes in a bowl and pour on boiling water to cover. Let sit for 5 minutes, and drain.Preparation:
Preheat oven to 325 degrees.Preparation:
1.In the cold bowl of a stand mixer fitted with the paddle attachment, add the butter, flour, and salt. Mix on slow speed just until the butter is blended with flourPreparation:
Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold water.Preparation:
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.Preparation:
In a mixing bowl, whisk the egg yolks and sugar until creamy and thick.Preparation:
Combine Framboise liqueur, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice oranges and lemons; add to container.Preparation:
Beat egg yolks in a mixing bowl. Boil the sugar and water in a saucepan until thick and bubbly.Preparation:
Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).Preparation:
Preheat the oven to 375 degrees. Butter six 6-ounce individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar and rotate the dish so that the sugar evenly coats the surface; shake out excess. Place dishes on a baking sheet.Preparation:
Melt the butter in a heavy-bottom saucepan. Add the carrot and onion, and cook over low heat for 5 minutes, while stirring occasionally. Add the thyme, bay leaf, parsley stems, fish bones and peppercorns.Preparation:
Preheat oven to 400°F with rack in middle.Preparation:
In a medium saucepan, combine rhubarb and sugar.Preparation:
Whisk egg yolks and sugar in a mixing bowl until creamy and white Heat cream and milk in heavy saucepan. Pour over egg yolk mixture and mix well. Stir in vanilla extract.Preparation:
Bone the leg of lamb without opening completely and leave shank bone attached.Preparation:
In a large pot, Boil wine, Port and broth until reduced to 4 cups. Melt butter in skillet.Preparation:
Sauce:Preparation:
Trim all but a thin layer of fat from the lamb. Cut off the last 2 inches of the rib bones.Preparation:
Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan.Preparation:
1. In a food processor, add in icing sugar, ground almond powder and pulse for 30 secs into fine powder.Preparation:
In large bowl of stand electric mixer combine the egg whites and vanilla and beat until frothy.Preparation:
Preheat oven to 325 degrees. Cut butter into small pieces. In a food processor, mix butter and flour to a crumble. Add egg yolks, vanilla, salt, baking powder and sugar.Preparation:
1. Melt the butter in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring, just until translucent, about 5 minutes. Increase the heat to high and add the mussels and white wine. Season with pepper. Cover and cook, stirring a few times, until the mussels open, 3 to 4 minutes.Preparation:
CREAM PUFF DOUGH known as pâte á chouxPreparation:
In the saucepan cook the onion and the fennel bulb in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and Pernod and cook the mixture, stirring, for 3 minutes. (The mixture will be very thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.Preparation:
1 Bring a pot of water to a boil and immerse chard leaves. Boil for 1 minute, then drain. Refresh with cold water and drain again. Dry leaves with a paper towel. Remove and discard stems.Preparation:
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.Preparation:
1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.Preparation:
In a medium saucepan, combine wine, vinegar and shallots. Reduce over high to approximately 1/2 cup. Add cream and bring to a boil and reduce to a sauce consistency.Preparation:
Cut the precooked artichokes into halves, then into small wedges.Preparation:
Preheat a large skillet over medium-heat, for about 1 minute. Pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.Preparation:
Slice potatoes very thin. Wash under cold running water. Place in a saucepan. Cover with water. Bring to a boil and simmer for 5 minutes. Drain in a colander. Add potatoes to a mixing bowl. Mix in the garlic, 1 cup Swiss cheese, cream, salt and pepper. Spoon in an oven proof baking dish. Top with the remaining cheese.Preparation:
Make the tomato sauce:Preparation:
Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.Preparation:
Prepare the crêpe batter:Preparation:
Make the hollandaise.The controversy surrounding the "Perfect Poached Egg" is endless. The "add vinegar to water", "add salt to water" or " putting the raw egg in a sieve to strain the liquid part" before poaching are methods that do not compare to the "always perfect poached eggs" when using this egg poacher. |
Preparation:
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.Preparation:
for the sauce:Preparation:
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.Preparation:
Preheat oven to 375 degrees. Line a baking pan, 8-inch by 12 inch with parchment paper. Brush with butter.Preparation:
Trim stalks from spinach and shred leaves finely. Place in a large bowl. Cut smoked salmon and cheese into matchstick strips.Preparation:
Preheat the oven to 350 degrees.Preparation:
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.Preparation:
Combine all ingredients in a shaker except the Champagne. Shake for a few seconds then filter into a tulip-shaped champagne glass.Preparation:
Crêpe batter:Preparation:
Arrange steaks in a shallow dish. Combine oil, soy sauce, basil and red wine. Pour over steaks and marinate for an hour. Sprinkle pepper over both sides of steaks.Preparation:
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.Preparation:
Pastry cream:Preparation:
Preheat oven to 350 degreesPreparation:
To make this pie tatin recipe, start by preparing all the ingredients.Preparation:
Preheat oven at 350 degrees.Preparation:
For tomato confit:Preparation:
Tomato Tarte TatinPreparation:
Wash tomatoes. Cut the tomatoes in half crosswise, discarding the cores.Preparation:
Preheat oven to 180°C.Preparation:
Mix the butter and sugar in a mixer until creamy .Preparation:
The Cocoa and Almond Sponge CakePreparation:
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.Preparation:
Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.Preparation:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens.Preparation:
Preheat oven at 300 degrees.Preparation:
Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.Preparation:
In a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. Add the cream, and re-boil until completely reduced.Preparation:
Pastry:Preparation:
Chop onion and celery and sauté in butter in a heavy skillet until golden. Add chopped apples and cook until soft. Add stocks, curry, paprika and lemon juice. Season to taste and stir. Strain and bring to a boil. Take off heat and add the cream. Serve hot or cold.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Preheat oven to 400 degrees.Preparation:
Preheat oven to 350 degrees.Preparation:
Place yeast and 1 tsp sugar in a bowl with 200ml lukewarm water. Stir to combine and set aside for 5 minutes or until frothy.Preparation:
Reserve 1/2 cup berries for garnish.Preparation:
Mix blueberries, sugar and lemon juice in a heavy saucepan.Preparation:
Preparation:
Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.Preparation:
Preheat the oven to 375 degrees F.Preparation:
Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.Preparation:
Preheat an oven to 350°F.Preparation:
Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.Preparation:
Bone and butterfly chicken.Preparation:
the cocoa sponge cake:Preparation:
For caramel:Preparation:
the pecan layer:Preparation:
Preheat oven to 325 degrees.Preparation:
Melt butter in heavy skillet. add apple slices. sprinkle with sugar. Stir.Preparation:
Preheat oven to 350 degrees.Preparation:
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.Preparation:
1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.Preparation:
In a saucepan, combine the sugar, butter, and lemon juice.Preparation:
Peel, core, and cut apples into small wedges.Preparation:
In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).Preparation:
combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.Preparation:
Preheat broiler to high.Preparation:
Preheat oven to 425 degrees. Combine all ingredients, except potatoes. Place potatoes in lightly greased 13x9x2-inch baking pan, toss with mustard mixture.Preparation:
Preparation:
For the sauce:Preparation:
Preheat oven to 350 degrees.Preparation:
Combine all ingredients except the pearl onions and chopped parsley. Bring marinade ingredients to a boil.Preparation:
Preheat oven to 350 degrees.Preparation:
In two separate salad bowls, mix 1/2 of the onion with Chinese cabbage and the other 1/2 with red cabbage.Preparation:
Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.Preparation:
Reserve 1 cup of flour. Mix remaining flour, sugar, salt, and yeast in a large bowl. Heat milk, water and butter until very warm (125 F/50 C).Preparation:
For sauce:Preparation:
Preheat oven to 350 degrees.Preparation:
Boil the potatoes in their skin in salted boiling water.Preparation:
Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan or 11-cup bundt pan.Preparation:
Preheat oven to 375 degrees . Butter the inside of the small soufflé molds. Coat with sugar. Do not touch the inside. In a medium pot, stew the prunes in water, Brandy (optional), and lemon rind until the moisture is evaporated by half. Purée the prunes in a food processor. Transfer to a medium mixing bowl. Mix in the chopped nuts. Set aside to cool at room temperature. (can be prepared 2 hours in advance up to this point.)Preparation:
In a saucepan, make a roux with butter and flour. Add milk. Whisk until sauce thickens. Season with salt, pepper and nutmeg. Add egg yolks. Whisk sauce to boil a few seconds. Cool sauce.Preparation:
Preheat oven to 400°F with rack in middle.Preparation:
In a medium bowl, cover prunes with boiling water and let stand for one hour.Preparation:
Preheat oven at 325 degrees. Cut corn bread into cubes. Place on a rimmed baking sheet. Dry for 15 minutes in oven.Preparation:
Heat 1 teaspoon olive oil in small sauté pan.Preparation:
For a 9-inch tart pan with removable bottom.Preparation:
Preheat oven to 450 degrees.Preparation:
Preheat oven to 350 degrees. In a mixing bowl whisk the eggs and sugar till creamy and lemony.Preparation:
In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.Preparation:
Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.Preparation:
For soup:
Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams |
|||||||
---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |