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Balsamic-Tarragon Granita Makes
2 cups
In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add tarragon and bring to simmer. Remove from heat, cover and steep 20 min, taste for flavor. Remove tarragon and let mix cool completely. Stir in vinegar, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals. Garnish w fresh rosemary sprigs. Great on a bowl of gazpacho or chilled tomato soup.
|
Ingredient |
Quantity |
Comments |
|
Water |
1.5 |
c |
|
Sugar |
0.5 |
c |
|
Tarragon |
0.25 |
c tightly packed leaves |
|
Vinegar |
0.75 |
c balsamic |
Barbeque Sauce
Heat to dissolve sugar. Serve w hot sauce on the side.
|
Ingredient |
Quantity |
Comments |
|
Brown Sugar |
1 |
lb lite |
|
Garlic |
30 |
cloves chopped |
|
Ketchup |
5 |
c |
|
Molasses |
24 |
oz |
|
Mustard |
2.5 |
c |
|
Vinegar |
3.5 |
c cider |
Béchamel
Sauce
Serves
| Cook onions in butter. Add flour and cook without browning. Slowly add boiling milk and simmer 45 minutes. Makes 1 qt. |
| Beurre Blanc, Rosemary | Serves |
| In small heavy saucepan, simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2T. Add cream and simmer until
liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and
butter is incorporated. (Sauce must not get hot enough to liquefy. It should be consistency of hollandaise.) Remove pan from heat and
stir in lemon juice and s&p. |
| Butter | 1 |
| stick (4
oz), cold, unsalted, cut up |
| Blueberry-Basil Vinegar | Serves |
| Place all
ingredients in bowl of food processor and pulse, then puree. Pour into an aging container with a tight lid. Store in cool, dark
place for 4 weeks. Strain through layers of cheesecloth, bottle and label. |
| Berries | 2 |
| lb fresh or frozen blue |
| Basil | 1 |
| bunch, leaves and stems (I use lime) |
|
Fry bacon and
crumble. Add onions, carrots and celery to pan fat. Push to side of pan.
Add butter and chicken liver. Brown. Add beef. Brown. Add seasonings. Stir
in tomato and stock. Cover and simmer 30 min. Add mushrooms, browned in
butter and wine. Simmer 30 min. Whirl in blender. |
Caramel Sauce 4 cups
Cook cream in heavy saucepan over medium heat, stirring occasionally, until almost boiling. Remove from heat; set aside. Sprinkle sugar in heavy saucepan; drizzle w water. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns light golden brown. Gradually add hot cream to sugar, stirring constantly. Cook over low heat, stirring constantly, until blended. Stir in butter. Makes 1 qt.
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Ingredient |
Quantity |
Comments |
|
Heavy Cream |
3 |
c |
|
Sugar |
2 |
c |
|
Water |
1 |
T |
|
Butter |
0.25 |
c unsalted |
Cheese Sauce
Put all ingredients in metal bowl set over barely simmering water. Heat, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165 on
instant-read thermometer, 5-8 min. Remove bowl from pan.
|
Ingredient |
Quantity |
Comments |
|
Cheese |
0.25 |
lb Italian Fontina, rind discarded and cheese coarsely
grated) |
|
Milk |
0.5 |
c |
|
Egg Yolks |
2 |
large |
|
Butter |
1 |
T |
Chive Sauce,
Green
Serves
|
Sauté chives in
butter w 1T water, salt and pepper for 10 min. or until tender. Add
vinegar and stir. Add cream. Simmer 10 min over very low heat. Allow to
cool and then briefly liquefy in a blender, making sure not to churn into
butter by over blending. |
|
Cilantro-Lime
Tartar Sauce |
Serves |
|
Stir all
ingredients together. |
|
Pickles |
0.25 |
|
c chopped dill |
|
Cilantro |
0.5 |
|
c chopped fresh |
|
Lime Juice |
1 |
|
T fresh or to
taste |
|
Chili Peppers |
2 |
|
tsp minced
jalapeno including seeds |
|
Sauté all
ingredients but clams for 3 min. Add clams and juice. Simmer 5 min. |
|
Clams |
1 |
|
doz, minced or 1
can w .25 c juice |
|
Mix all and
chill at least 4 hours |
|
Horseradish |
1 |
|
T or more,
drained |
Cream, Chilled
Combine cream, yogurt, and sour cream. Whisk well. Sprinkle w brown sugar
and chill at least 12 hours. Whisk before serving over fresh berries.
Heavy Cream 1 c
Sour Cream 1 c
Yogurt 1 c
Brown Sugar 0.5 c
|
Crème
Anglaise
|
Preheat oven to
350. Place almonds on baking sheet and toast until browned, stirring
twice, about 10 min; watch carefully to prevent burning. Place in saucepan
w milk (if using vanilla beans, scrape in seeds) and bring just to a boil.
Remove from heat, cover and let stand 15 min. Whisk together the yolks and
sugar until pale yellow. Bring the milk mix back to a simmer. Whisking
constantly, add the milk to the yolk mix. Return sauce to pan over low
heat and cook, stirring constantly, until thick enough to coat the back of
a spoon; do not let it boil. Strain through a fine sieve. Stir in vanilla.
Refrigerate until cold |
|
Nuts, Almonds |
1 |
|
c, unblanched,
chopped |
|
Vanilla |
2 |
|
tsp or 3"
piece bean, split |
|
Must be made at
least 1 day before using. May be refrigerated, covered up to 10 days. In
small saucepan, over low heat, heat cream just until warm (no higher than
100 degrees). Stir in buttermilk. Pour into clean glass jar. Loosely cover
(do not screw on top); let stand in warm spot (80-90 degrees) until
consistency of yogurt or sour cream, about 12-24 hours; tighten lid and
refrigerate at least 4 hours. Makes about 2 c. (Another version: mix 1 c
heavy cream, 2T buttermilk, and 2 tsp lemon juice in glass bowl. Cover and
let stand at room temp up to 24 hours. It can keep in frig up to a week,
tightly covered) |
|
Buttermilk |
1 |
|
T plus 2 tsp |
| Creole Seasoning Emeril | Serves |
| Mix well. Keeps 6 mo in airtight container. |
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