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Souffle Glace Aux Framboises

Servings: 8
Ingredients:

—————————ALMOND MERINGUE LAYERS—————————
2 ea Egg whites                        1/2 c  Sugar
2/3 c  Almonds, blanched, ground

———————————–MOUSSE———————————–3 c Raspberries, fresh OR 3 tb Water, cold30 oz Raspberries, frozen, 1 tb Syrup, corn, light– thawed, and drained 3 ea Egg whites– (liquid reserved) 1/2 ea Lemon, juice of1/2 c Sugar 2 c Cream, whipping
For Almond Meringue Layers:===========================
Line a baking sheet with parchment paper (or butter and flourit). Using [...]

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 [...]

Puff Pastry - Master Chefs

Servings: 1
Ingredients:

4 c  Flour, all purpose                  1 lb Butter, unsalted, chilled,
1 1/2 ts Salt                                     – cut into pieces
1 c  Water, cold

This recipe produces a ‘double batch’ for most recipes in thedatabase. Cut all of the ingredients in half if you’re only doing onerecipe.
Set aside about 1/2 cup of flour on a work surface.
Place the remaining flour with the salt in a mixing bowl ormixer.
Add 1/4 c (1/2 stick) of the [...]

Duxelles Stuffing - Master Chefs

Servings: 6
Ingredients:

2 sm Brains, calf, (12 ounces)       2 1/2 c  Mushrooms, thinly sliced
1/4 c  Vinegar, wine, white (opt)               Pepper, ground (to taste)
1 ea Bay leaf                            2 tb Shallot, chopped
2 tb Butter, unsalted                    2 tb Parsley, chopped

For Duxelles Stuffing:======================
Soak the calf brains in a bowl of cold water with 2 tablespoonsof vinegar about 30 minutes. Drain and carefully remove as much ofthe membrane and veins as possible from the brains. Set aside. In asmall saucepan, combine 3 cups of cold water, the remaining 2tablespoons of vinegar, [...]

Medaillons De Veau En Croute

Servings: 1
Ingredients:

1 x  Quick Puff Pastry **                     –
1 x  Duxelles Stuffing **                     –

——————————-VEAL AND SAUCE——————————-1 1/2 lb Veal, loin, boneless, lean 2 c Veal Stock **Salt (to taste) 1 ea Egg yolk, beaten with 1Pepper, white (to taste) — teaspoon of cold water2 tb Butter, unsalted Watercress, sprigs3 tb Shallot, chopped — (garnish)1/2 c Wine, white, dry
** See recipes for Puff Pastry, [...]

Sole A La Catalane

Servings: 4
Ingredients:

4 md Tomatoes, rips                      2 ea Sole, fillets, (about 6
14 tb Butter, unsalted, cut into               – ounces each), split
– pieces, plus more as                  – lengthwise
– needed                         1/2 c  Wine, white, dry
4 sm Onion, white, thinly                1 tb Parsley, chopped
– sliced                           1 tb Chives, fresh, chopped
2 tb Shallot, finely chopped

Preheat the oven to 300 F. Carefully cut the out core of eachtomato, removing a small, narrow plug and leaving the tomato intact.Blanch the tomatoes in boiling water for a few seconds; drain undercold water and slip off their skins. Cut a lid from the smooth bottomof each tomato (opposite the [...]

Chicken Stock - Master Chefs

Servings: 4
Ingredients:

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

Wash chicken parts well and place them in a large stockpot.
Add cold water to cover by about 2 inches and slowly bring to aboil, skimming all of the froth from the surface as it forms.
Lower the heat and add all of the remaining ingredients exceptthe peppercorns. Simmer, uncovered, for 3 [...]

Potage Au Potiron

Servings: 6
Ingredients:

1 ea Pumpkin, ripe, 8 to 10              6 c  Stock, chicken **
– inches in diameter                    Salt (to taste)
8 tb Butter, unsalted                         Pepper, white (to taste)
1 md Onion, chopped                      1 ea Bread, French, 10′ long,
2/3 c  Wine, white, dry                         – thinly sliced OR
2 sm Turnips, white, peeled              2 ea Bread, rolls, with crust
– and sliced                            – thinly sliced
1 ea Carrot, peeled, sliced            1/2 c  Cream, whipping

** See recipe for Chicken Stock.
Cut off and reserve the top of the pumpkin. Use a large spoon ormelon baller to scoop out and discard all of the seeds and strings.Scrape out the pumpkin flesh without breaking through the shell. Youshould have about 6 cups of pumpkin pieces. Set aside the hollowpumpkin [...]

Fresh Grapes In Grappa

Servings: 1
Ingredients:

1 1/2 lb Grapes, ripe                    2 1/2 c  Grappa OR
1/3 c  Sugar                           2 1/2 c  Brandy

Choose the largest and firmest grapes and clip off leaving alittle of the stems attached to each.
Fill a 1 quart glass jar with the fruit and add the sugar andenough grappa to cover the grapes.
Cover the mixture and shake gently to dissolve the sugar.
Place the jar in sunlight with its cover [...]

Fresh Cherries In Grappa

Servings: 1
Ingredients:

1 1/2 lb Cherries, ripe                  2 1/2 c  Grappa OR
1/3 c  Sugar                           2 1/2 c  Brandy

Choose the largest and firmest cherries and clip off leaving alittle of the stems attached to each.
Fill a 1 quart glass jar with the fruit and add the sugar andenough grappa to cover the cherries.
Cover the mixture and shake gently to dissolve the sugar.
Place the jar in sunlight with its cover [...]