Basics
« Previous EntriesWhite Chocolate Mousse - Great Chefs
Saturday, November 3rd, 2007
1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on [...]
Veal Glaze - Master Chefs
Saturday, November 3rd, 2007
1/2 c Stock, veal ** OR
———————————VEAL STOCK——————————— 2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
– combination of veal — and beef bones 2 md Onions, trimmed, quartered
– don’t peel 2 lg Carrots, peeled, trimmed
– coarsely chopped 2 ea Celery, stalks, trimmed,
– coarsely chopped 1 ea Leek, trimmed, halved
– lengthwise, coarsely — chopped, (all) 4 [...]
Curry Butter - Great Chefs
Saturday, November 3rd, 2007
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
– chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
– chopped 1 tb Garam Masala (see any
– Indian cookbook) 1 tb Curry, powder (If Garam
– Masala is not — available, use 2 tb of — Curry powder) 1 tb Juice, lemon
1 pn Turmeric, [...]
Lamb Stock - Master Chefs
Saturday, November 3rd, 2007
Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus more as
– needed 1 c Tomato, fresh or canned
1 md Onion, chopped
2 lg Carrots, chopped
2 ea Celery, stalks, trimmed
– and chopped 5 ea Garlic, cloves, chopped
1 ea Thyme, fresh, sprig OR
1/2 ts Thyme, dried
2 ea Bay leaves
6 ea Peppercorns, black
Preheat the oven [...]