Basic Recipes

Nantua Sauce - Great Chefs 1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1...
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Roast Beef Puree - Master Chefs 4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1/4 ts Fennel seed 1/4 ts Coriander, ground 1/...
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Chicken Stock - Master Chefs 5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coa...
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Chocolate Leaves - Master Chefs 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefu...
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Apricot Glaze - Great Chefs 1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. So...
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Bordelaise Sauce - Master Chefs 2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet garni *** 750 ml Wine, red, dry 3 oz Marrow, v...
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Almond Meringue - Master Chefs 6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3/4 c Almonds, ground, blanched Preheat the ov...
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Beef Stock - Master Chefs 2 tb Oil, vegetable 6 lb Bones, beef, meaty 2 md Onions, trimmed, quartered -- don't peel 2 lg Carrots, peeled, trimmed -- coarsely chopped 2 Cel...
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Red Wine Sauce - Great Chefs 1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Peppercorns, white 4 tb Puree, sh...
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Chocolate Rum Cream - Master Chefs 4 oz Chocolate, semi-sweet, -- melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk together 4 ounces of semisweet chocolate and hot ...
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Asparagus Sauce - Great Chefs 1 1/2 lb Asparagus, medium/small 2 oz Butter, unsalted 2 c Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the whi...
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Chocolate Cake - Master Chefs 9 Eggs, separated, room temp. 1 tb Rum, dark 1/4 ts Extract, vanilla 1/4 ts Cream of Tartar 8 tb Sugar 12 oz Chocolate, semi-sweet, -- melted 6 t...
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Cajun Spice - Ornish 4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cumin (or whole seeds -toasted and ground) 1 tb...
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Lamb Stock - Master Chefs 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, cho...
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Pastry Cream - Great Chefs 1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional -- if difficult to find) 1 c Cream, heavy 1/4...
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Court Bouillon - Master Chefs 2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea Celery, stalk, sliced 1 ea Leek, (white part only), -- trimmed and sliced (opt) 3...
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Brown Chicken Stock Ingredients5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2lgonions, coarsely chopped 2mdcarrots, peeled, trimmed and ...
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Fish Fume - Great Chefs ---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter 1/2 m...
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Cream Of Shallots Sauce - Great Chefs 8 oz Wine, white, dry 2 oz Juice, lemon 4 oz Cream, heavy 4 oz Butter 4 tb Shallots, chopped Salt (to taste) Pepper (to taste) Oyster juice, from...
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Puff Pastry - Master Chefs -- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, white 1 ts Seeds, caraway 1/2 ts Salt Pepper, bl...
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Chili-Corn Sauce - Master Chefs 1 md Onion, top and bottom cut -- off and reserved 1 Pepper, red bell, top and -- bottom cut off and re- -- served 1 Pepper, green bell, top -- a...
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Chocolate Mousse - Master Chefs 1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz...
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Veal Stock - Master Chefs 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 Carro...
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Curry Butter - Great Chefs 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 -- c...
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Salmon Mousse - Great Chefs 1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Cognac 1 tb Caviar Puree salmon filet in a food...
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