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Winter Vegetable Potage

Servings: 8
Ingredients:

1/2 c  Butter, unsalted,                   1 md Fennel, bulb, chopped
1 md Onion, coarsely chopped             1 md Kohlrabi, peeled, coarsely
1 ea Leek, trimmed, split                     – chopped (opt)
– lengthwise, chopped              1 md Celery, root, (celeriac),
3 ea Celery, stalks, chopped                  – pared, coarsely chopped
3 ea Garlic, cloves, crushed             3 ea Broccoli, stalks, coarsely
1 sm Chili, jalapeno, split                   – cut up
– lengthwise, seeded, and         12 ea Parsley, Italian, sprigs
– chopped                               – (cilantro)
2 lg Carrots, peeled, chopped           10 c  Stock, Chicken **
1/2 md Cabbage, head, savoy, cored,        3 c  Cream, whipping
– coarsely chopped                      Salt (to taste)
2 md Potatoes, baking, peeled and             Pepper (to taste)
– coarsely chopped                      Cream, sour (garnish)
2 md Turnips, white, peeled                   Chives, fresh, chopped,
– chopped                               – (garnish)

** See recipes for Chicken Stock.
In a large saucepan or casserole, heat up the butter overmedium-low heat. Add the onion, leek, celery, garlic and jalapenochili. Cook, covered for 30 minutes, stirring occasionally.
Add the carrots, cabbage, potatoes, turnips, fennel, kohlrabi,celery root, broccoli, parsley, and enough stock to nearly cover.Bring the contents to a [...]

Court Bouillon - Master Chefs

Servings: 8
Ingredients:

2 1/2 c  Water, cold                         3 ea Fennel, stalks, (opt)
1 md Onion, sliced                       1 ea Thyme, sprig, fresh, OR
1 ea Carrot, sliced                      1 pn Thyme, dried
1 ea Celery, stalk, sliced                    Dill
1 ea Leek, (white part only),          1/2 ts Salt
– trimmed and sliced (opt)         4 ea Peppercorns, white

For Court Bouillon:===================
Place water, onion, carrot, celery, leek, fennel, thyme, dill,salt and 4 peppercorns in a saucepan and bring to a boil. Cover andsimmer for 25 minutes. Strain, and reserve the liquid.Source: New York’s Master Chefs, Bon Appetit Magazine: Written by Richard Sax, Photographs by Nancy McFarland: The Knapp Press, [...]

Salmon Rillettes

Servings: 8
Ingredients:

1 x  Court Bouillon **

———————————–SALMON———————————–3/4 lb Salmon, fillets or steaks, 1 c Butter, unsalted, softened– fresh, trimmed, skin on 1 tb Armagnac1 tb Salt, sea 3/4 lb Salmon, smoked, trimmed, and1/2 ts Peppercorns, whole — cut into shreds1 sm Chili, dried 4 oz Roe, salmon
——————————–TOAST STRIPS——————————–Oil, olive — trimmed, each slice cut1 ea Bread, white, loaf, sliced [...]

Crema De Laurel

Servings: 1
Ingredients:

———————————-CARAMEL———————————-
1 c  Sugar                               1 ea Bay leaf
1/4 c  Water                               3 ea Cloves, whole

———————————-CUSTARD———————————-8 ea Egg yolks 1 tb Amaretto OR2 ea Eggs 1 tb Sherry, sweet1 c Sugar 1 c Cream, whipping4 c Milk 1 ea Bay leaf
For Caramel:============
Combine the ingredients in a small, heavy saucepan. Bring themixture to a boil over medium heat, stirring occasionally and brushingdown any sugar crystals from the side [...]

Papas A La Arequipena

Servings: 8
Ingredients:

3 ea Chilies, ancho, dried,              1 ea Corn, ear, shucked,
– split lengthwise,                     – boiled tender, thinly
– seeded                                – sliced through the cob
1/3 c  Annato seed **                    1/4 c  Cilantro (coriander)
1 c  Oil, vegetable                           – leaves, chopped
Lettuce leaves                           Olives, Calamata (garnish)
2 lg Eggs, hard cooked, sliced

——————————-POTATO MIXTURE——————————-3 lb Potatoes, peeled, cooked, 1 ea Lemon, juice of OR– mashed 1 ea Lime, juice of
———————————–SAUCE———————————–Salt, coarse 2 ts Salt1 c Oil, olive 1/2 lb Cheese, feta, Rumanian OR2 sm Chilies, split lengthwise — crumbled– seeded, and chopped 1/2 lb Cheese, feta, Greek,1 ea Garlic, clove, peeled — crumbled1 [...]

Veal Stock - Master Chefs

Servings: 2
Ingredients:

2 tb Oil, vegetable                      4 ea Garlic, cloves, unpeeled
6 lb Bones, veal, meaty, OR              1 bn Parsley, stems
– combination of veal              2 c  Water, plus more as needed
– and beef bones                   2 md Tomatoes, fresh or canned,
2 md Onions, trimmed, quartered               – cored, coarsely chopped
– don’t peel                     1/2 ts Thyme, dried, or
2 lg Carrots, peeled, trimmed            3 ea Thyme, sprigs
– coarsely chopped                 2 ea Bay leaf
2 ea Celery, stalks, trimmed,            2 ea Cloves
– coarsely chopped               3/4 ts Salt, coarse
1 ea Leek, trimmed, halved               8 ea Peppercorns
– lengthwise, coarsely                  –
– chopped, (white and                   –
– green parts)

Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,tossing them all to coat with fat. Roast 30 minutes longer.
Remove [...]

Beef Stock - Master Chefs

Servings: 2
Ingredients:

2 tb Oil, vegetable                      4    Garlic, cloves, unpeeled
6 lb Bones, beef, meaty                  1 bn Parsley, stems
2 md Onions, trimmed, quartered          2 c  Water, plus more as needed
– don’t peel                       2 md Tomatoes, fresh or canned,
2 lg Carrots, peeled, trimmed                 – cored, coarsely chopped
– coarsely chopped               1/2 ts Thyme, dried, or
2    Celery, stalks, trimmed,            3    Thyme, sprigs
– coarsely chopped                 2    Bay leaf
1    Leek, trimmed, halved               2    Cloves
– lengthwise, coarsely           3/4 ts Salt, coarse
– chopped, (white and              8    Peppercorns
– green parts)

Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,tossing them all to coat with fat. Roast 30 minutes longer.
Remove [...]

Caracoles Con Frijoles Colorados

Servings: 8
Ingredients:

4 tb Oil, olive                          7 oz Snails (about), drained,
2 tb Butter, unsalted                         – rinsed, and patted dry
1/3 c  Shallot, finely chopped             2 tb Pernod
2 ea Garlic, cloves, chopped             1 c  Stock, beef ** OR
2 sm Chilies, fresh, split               1 c  Stock, veal **
– lengthwise, seeded,              4 c  Kidney beans, red, cooked
– finely chopped                        – drained and rinsed ***
1 pn Nutmeg, grated                    1/2 c  Parsley, chopped
1 pn Cloves, ground                           Salt (to taste)
1 pn Cumin, ground                            Pepper (to taste)

** See recipes for Beef Stock, or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2 cups of dried kidneybeans in 4 cups of water overnight. Drain, place in a pot of water tocover by 2 inches, and bring to a boil. Simmer, covered, over mediumheat until tender.
Heat 2 [...]

Cazuela De Chorizo

Servings: 8
Ingredients:

3 tb Oil, olive                          1 ts Paprika
1 md Onion, finely chopped               1 ts Flour, all purpose
2 ea Garlic, cloves, finely            1/4 c  Wine, white, dry
– chopped                        1/3 c  Sauce, tomato
1/2 ts Thyme, fresh, chopped, OR         1/3 c  Water
1 pn Thyme, dried                        8 sm Potatoes, boiling, boiled
1/2 ea Bay leaf                                 – and peeled
7 ea Chorizo, links, ** OR             1/4 c  Parsley, chopped
7 ea Sausage, spicy, links **

** Thinly sliced.
Heat oil in a large skillet over medium heat. Add the onion,garlic, thyme and bay leaf and cook, stirring, just until onion istranslucent, about 5 minutes.
Add the chorizo or other sausage and saute until golden brown,about 4 minutes. Add paprika and flour and stir to coat chorizo.Cook 2 to 3 [...]

Pastel De Pescado

Servings: 8
Ingredients:

———————————–PASTRY———————————–
3 c  Flour, all purpose                1/2 c  Butter, unsalted, chilled
2 ts Salt                                     – cut into small pieces
1 pn Sugar                             1/4 c  Water, cold (about)

———————————-FILLING———————————-2 bn Swiss chard, (3 to 4 lbs) 1 pn Cumin, powder– coarsely chopped 1 pn Thyme, dried2 tb Butter, unsalted 1/2 ea Lemon, juice of (to taste)2 tb Oil, olive Salt2 sm Chiles, split lengthwise, 1 lg Egg yolk, mixed with 1 ts– trimmed, seeded, finely — water– chopped 2 lb [...]