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Roast Beef Puree - Master Chefs

Servings: 4
Ingredients:

4 md Beets, with greens, stems           4 ea Bay leaves
– trimmed, (save greens)          10 ea Peppercorns
1/2 ts Oregano, dried                      2 tb Oil, olive, extra-virgin
1/2 ts Thyme, dried                        2 tb Butter, unsalted, cut
1/4 ts Fennel seed                              – into pieces
1/4 ts Coriander, ground                        Salt
1/4 ts Rosemary, dried

Preheat the oven to 450 F. (…)

Brown Chicken Stock - Master Chefs

Servings: 3
Ingredients:

5 lb Chicken, parts, (backs,             2 ea Garlic, cloves, crushed
– necks, carcasses, and            1 bn Parsley, stems
– giblets), (no livers)            2 ea Thyme, sprigs, OR
2 lg Onions, coarsely chopped            1 pn Thyme, dried
2 md Carrots, peeled, trimmed            1 ea Bay leaf
– coarsely chopped               1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves,        6 ea Peppercorns
– trimmed, coarsely chopped

Preheat your oven to 450 F. (…)

Pan-Roasted Rabbit With Fresh Herbs

Servings: 4
Ingredients:

1 ea Rabbit (3 to 4 pounds)

———————————-MARINADE———————————-1/3 c Brandy 3 tb Juniper, berries, crushed1/4 c Wine, red, dry 1/2 c Oil, olive, extra-virgin2 tb Oil, olive, extra-virgin Salt (to taste)4 ea Garlic, cloves, crushed Pepper (to taste)2 ea Thyme, sprigs OR 1 c Wine, white, dry1/2 ts Thyme, dried 2 c Stock, chicken, dark **3 ea Savory, winter, sprigs OR 8 ea Garlic, cloves, peeled1/2 ts Savory, dried 1 tb Oil, olive, extra-virgin2 ea Rosemary, sprigs OR 3/4 ts Arrowroot OR1/4 ts Rosemary, dried 3/4 ts Cornstarch2 ea Marjoram, sprigs OR 1 tb Water, cold1/4 ts Marjoram, dried 1 1/2 tb Brandy1 ts Oregano, fresh OR Roast Beef Puree **1/2 ts Oregano, dried Spinach ***5 ea Bay, leaves, crumbled Beet Greens ***
** See recipes for Brown Chicken Stock and Roast Beef Puree. (…)

Fish Broth With Oysters And Saffron

Servings: 4
Ingredients:

1/4 c  Butter, unsalted                    1 lg Tomato, cut into wedges
1 md Onion, coarsely chopped             3 lb Bones, fish, and trimmings
1 1/2 ea Carrots ***                         1 c  Wine, white, dry
3 ea Celery ***                          6 c  Water, cold (approximately)
2 sm Leeks ***                         1/4 ts Salt (or to taste)
6 ea Parsley stems                       4 ea Clams
2 ea Garlic, cloves, crushed,            8 ea Oysters, shucked
– peeled                           1 oz Mung bean threads **
2 ea Bay leaves                          8 ea Radicchio leaves
1/2 ts Juniper, berries                  1/4 ts Saffron threads

** Soak the mung bean threads (also called cellophane noodles) inhot water for twenty minutes. (…)

Clarified Butter - Master Chefs

Servings: 6
Ingredients:

1/2 lb Butter, unsalted

Cut any amount of unsalted butter into pieces and melt slowly insaucepan. (…)

Roquefort Beignets With Apple Puree III (Assembly)

Servings: 4
Ingredients:

1 x  Apple Puree **                      1 x  Fritter Batter **
1 x  Crepe Batter **

———————————-FILLING———————————-4 oz Cheese, Roquefort, 1 1/2 ts Egg yolk– crumbled (about 1 cup) Oil, vegetable (for deep– room temperature — frying
** See recipes for Roquefort Beignets with Apple Puree I (Puree)and Roquefort Beignets with Apple Puree II (Batters). (…)

Roquefort Beignets With Apple Puree II (Batters)

Servings: 4
Ingredients:

——————————–CREPE BATTER——————————–
2    Eggs                                     Salt (to taste)
1/2 c  Milk                                     Pepper, white (to taste)
1/2 c  Water, or more                      2 tb Butter, clarified **
1 c  Flour, all purpose, sifted               Oil, Olive

——————————-FRITTER BATTER——————————-1/4 c Flour, all purpose 1 Egg2 tb Cornstarch 1/4 c Water or more1 ts Baking powder 1/2 ts Oil, vegetable1/2 ts Salt
For Crepes:===========
Combine the eggs, milk and a 1/2 cup of water together.Gradually add 1 cup of flour, whisking it in until smooth. (…)

Roquefort Beignets With Apple Puree I (Puree)

Servings: 4
Ingredients:

4 ea Apples, tart (Granny                     Water
– Smith or like), peeled                –
– cored, and cut into 8                 –
– wedges                                –

For Apple Puree:================
Place the apples in a heavy saucepan over medium-low heat,adding a few drops of water if they’re ‘dry.’ Cover the pan andcook, stirring occasionally, until slightly softened, 10 to 15minutes. (…)

Roquefort Beignets With Apple Puree Info

Servings: 4
Ingredients:

This recipe contains too many ingredient and directions lines soit’s been split up into three recipes. (…)