s&p

  1. E

    Beurre Rouge

    1 L red wine 7-8 shallot - 500 g butter s&p =Reduce 1. a glace
  2. E

    Twice-Baked Potato

    10 potatoes 1 c sour cream 0.75 c milk 8 oz cheddar cheese 0.5 c bacon bits s&p =Use food mill. Do not overwork.
  3. E

    Shrimp Tartelette

    2.5 lb shrimp 0.25 onion 1 Tbsp garlic 2 oz brandy - 4 oz cream cheese 3 oz boursin 2 tsp dijon 1 Tbsp shallots 1 Tbsp chives lemon juice cr.bl.pepper s&p =Sweat one, combine rest. Can be served cold or warm.
  4. E

    Lemon Basil Vinaigrette

    4 bunches basil - picked, washed and dried 6 lemons - juiced, fresh 6 cl garlic 2 shallot - 3 c oil s&p =Puree 1., slowly emulsify in 2., adjust seasonings.
  5. E

    Basil Butter

    6 lb butter 14 oz basil chiffonade 6 Tbsp parsley 3 Tbsp basil - dry 2 Tbsp s&p =Mix all together
  6. E

    Almond Butter

    2 lb butter 1 lb almond 6 oz amaretto 3 oz calvados lemon juice s&p =Mix all together, fill quail.
  7. E

    Beer Batter

    1 bottle beer 9 oz flour 1 tsp ginger 1 tsp baking powder s&p =Combine dry ingredient, whisk in beer
  8. E

    Mousseline Nutmeg

    2 c milk 10 yolks - 1 Tbsp gelatine 3 oz water - 2 c cream montee’ nutmeg s&p jus lemon =Anglaise 1., melt & add 2., fold in 3.
  9. E

    Garnish Royale

    1 egg 3 yolks 5 oz consomme s&p =Buttered molds, 350F ~20 mns
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