Cauliflower Polonaise Yield: 4 servings 2 lb Cauliflower, sectioned Water, as needed 1/2 c Butter 1/2 c Bread crumbs 2 Hard~cooked eggs, chopped 2 tb Parsley, chopped Boil cauliflower in water until tender. Drain and arrange in a flat casserole dish. Keep warm. Brown butter lightly. Add bread crumbs and mix well. Remove from heat. Add chopped egg and parsley and mix well. Sprinkle crumb mixture on top of cauliflower. Makes 8 to 10 servings.
GREEN BEANS ALMONDINE 1 1/2 lbs. green beans 4 oz. almonds 2 tbsp. butter Salt and pepper Saute almonds in butter until lightly browned; do not burn. Steam the green beans. Toss with almonds and season with salt and pepper before serving.
PRIME RIB OF BEEF this is the most delicious cut of meat and this method of roasting is foolproof Prime Rib Roast, at room temperature (very important) Dijon mustard Fresh thyme Fresh garlic cloves, minced Kosher salt Freshly cracked black pepper Au Jus (**recipe below) Horseradish sauce The rib roast, bone side down, starting at the tail or narrow end, make a flap by cutting the fat strip on top of the meat, going toward the thicker part, as far as you can without severing it. Lay the fat strip back, and set aside. Mix Dijon, thyme, garlic, salt and pepper in a small bowl. Spread this mixture on the meat underneath the flap which you just made. Replace the flap and use kitchen string to loosely wrap the meat to keep the flap in place as it roasts, otherwise the flap will curl up. Place roast in oven in a shallow roasting pan. Make sure your roast is at room temperature before you place it in the oven, otherwise you will have an uncooked roast at the end of the cooking cycle. Set the oven temperature at 500° degrees F. Multiply the roast poundage on the package times 5 minutes to determine the amount of time the meat will roast at 500° degrees F. Be as accurate as possible! example: if your roast weighs 5.53 pounds, then multiply 5.53 (pounds) times 5 (minutes) which equals = 27.65. This means you will roast your meat for (27.65) or 28 minutes. At the end of the 28 minutes, turn the oven temperature off. Leave the roast in the oven for at least 2 hours. During this 2 hour time, do not open the oven door as the meat is still cooking. This method will produce a perfect prime rib, guaranteed, every time, if you follow the instructions carefully. Prepare au jus, recipe follows. Place a thick slice of prime rib on each plate. Use two small containers, one for horse radish sauce and the other for au jus for dipping and serve. AU JUS (Brown Stock) 8 TO 10 pounds beef bones 4 large onions, cut into large pieces 2 leeks, washed and diced into large pieces 4 large carrots, cut into large pieces 4 celery stalks, cut into large pieces 1 - 6 ounce can tomato paste 1 whole head of garlic cloves, cut in half 3 large, very ripe tomatoes 1 teaspoon whole black peppercorns pinch of Kosher salt Bouquet Garni: 2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley 2 bay leaves 4 to 6 sprigs fresh thyme (or 1/2 teaspoon dried) In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string. Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 minutes, turning frequently. Reduce the temperature to 375 degrees F. Add the cut pieces of onion, leeks, carrots and celery stalks to the pan. Roast for 30 minutes more, stirring every 15 minutes. Add the tomato paste by smearing over the bones and vegetables and roast for an additional 15 minutes. Watch closely that the mixture browns well and does not burn. Remove from the oven and place the browned bones and vegetables in a large stockpot. Discard the excess fat from the roasting pan, add a small amount of cold water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose. Add this to the stockpot. Add the garlic, ripe tomatoes, peppercorns, salt and bouquet garni to the stockpot. Pour COLD water over the entire contents, completely covering everything. Bring to a boil then reduce heat to a simmer for approximately 24 hours. Stir the bottom of the pot occasionally as well as removing any scum from the surface. Make sure nothing sticks and the bones are covered at all times. You may have to add small amounts of COLD water. Remove the stockpot from the stove and place in a small amount of cold water in the sink to cool it as quickly as possible. Strain the stock and refrigerate. The stock can be put into individual measured containers, covered and frozen until ready to use. DEMI GLACE Reduce stock by one-half Wine recommendation: Cabernet Sauvignon; Merlot
Linguini with Red Clam Sauce (Linguini con le Vongole al Sugo) This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". My husband lived in Naples for many years as a child, and his memories of his grandmother's cooking are fondly treasured. This is one of his favorite recipes. The clams MUST be served in their shells over the pasta, never removed or chopped! 1/4 cup extra virgin olive oil 2 lbs littleneck clams, scrubbed well 4 cloves garlic, chopped 1 large shallot, minced 2 anchovy fillets, chopped 1 (28.00 ounces) can whole tomatoes, coarsely chopped (preferably San Marzano) 1 teaspoon dried basil 1/2 teaspoon dried oregano 1-1 1/2 teaspoon crushed red pepper flakes, to taste 1 lb linguine freshly chopped basil, for garnish 1. A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour. 2. This will remove any sand or grit in the clams. 3. This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush. 4. Bring a large stockpot of water to a boil for the linguini 5. In another pan, heat olive oil over medium high heat. 6. Add shallots and crushed red pepper and sauté until shallots are softened. 7. Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark. 8. Carefully add chopped tomatoes with their liquid. 9. Stir to combine, and add dried basil and oregano. 10. Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini. 11. Add little neck clams to the simmering tomato sauce, stir to coat well, and cover. 12. While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes). 13. As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked. 14. Drain pasta, and transfer to a serving bowl. 15. Top with tomato sauce and toss with chopped fresh basil. 16. Finally, add cooked clams over top the pasta, still in their shells.
Chicken A La Nicoise From Chef Dominique Tougne Of Bistro 110 This recipe serves two to four people Ingredients: 5 to 6 lb. chicken 1 ½ c of fresh herbs (½ c thyme, ½ c rosemary, ½ c savory) 1 c of pitted black olives 2 large tomatoes cut in four 1 tbsp. chopped garlic 1 c chicken stock Salt and pepper to taste Preparation: Remove the fat from the tail end and crop of the chicken. Stuff the cavity of the chicken with the olives, the garlic, the herbs, the tomatoes, and salt and pepper. Season the skin with salt and pepper. On the stove, preheat the Staub cocotte with a little bit of olive oil. Saute the chicken on each side for two minutes. Cover the cocotte and put on top of stove - medium heat for 50 to 60 minutes, move the chicken with a spatula to keep it from sticking. Remove the chicken from the cocotte. Save all the chicken juice in the cocotte. Put the cocotte on top of stove, add the chicken stock and bring to a boil while scraping the bottom with a wooden spoon, reduce the juice by half. Serve the sauce over the chicken and over the Nicoise garnish.
Crab Bisque 1/2 cup chopped onion 1/2 cup sliced celery 1/4 cup of butler 1/2 cup of flour 4-1/2 cups water 1 chicken bouillon cubes 1 tbs ketchup 1 bay leaf 1 tsp seasoned salt 1-1/2 cups crabmeat + juice 1 cup undiluted evaporated milk Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoned salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add crab meat and juice; stir to break up crab meat, Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature do not boil. Add some creamed corn if you want "crab and corn" bisque.
Roast Duckling with Orange Sauce Classic French canard al'orange takes advantage of the delightful flavor compatibility of duck and citrus fruit. The caramel-colored sauce, scented with orange peel, is a rich complement to the dark, dense, full-flavored meat. 3 oranges 6 1/2 cups water 1 (4 1/2 to 5-pounds) duckling Salt 1 onion, chopped 1 carrot, chopped 1 dry bay leaf 2 teaspoons instant chicken bouillon or base 1/4 cup red wine vinegar 3 tablespoons sugar 1/2 cup port of Madeira 2 tablespoons cornstarch blended with 1/4 cup cold water 2 tablespoons orange-flavored liqueur Freshly ground pepper to taste 1 tablespoon butter or margarine Pare off thin outer layer of peel (colored part only) from oranges with a vegetable peeler, then cut peel into slivers about 1/16-inch wide and 1-inch long. In a small pan, bring 3 cups of the water to a boil; add slivered orange peel, cover, and simmer for 15 minutes. Drain peel and set aside. Cut all remaining peel and white membrane from oranges. Cut between segments; lift segments free, cover, and refrigerate. Remove duckling neck and giblets; reserve neck for other uses and set giblets aside. Pull off and discard lumps of fat from duckling; then rinse duckling inside and out and pat dry. Sprinkle inside and out with 1 1/2 teaspoons salt. Sprinkle a third of the drained orange peel inside duckling. Tie legs and tail together. Place duckling breast down; with a long metal skewer, fasten neck skin to back, closing cavity securely. Tuck wingtips behind body. Prick skin all over at 1/2-inch intervals. Place duckling, breast down, on a rack in a shallow baking pan. Roast duckling in a 375*F (190*C) oven for 30 minutes. Siphon or spoon out fat from pan; add 1/2 cup of the water, onion and carrot to pan. Turn ducking breast up and continue to roast until legs move freely, about 1 1/2 more hours. Transfer duckling to a serving dish and keep warm. Reserve pan drippings. While duckling is roasting, combine giblets, 1/2 teaspoon salt, bay leaf and remaining 3 cups water in a small pan. Bring to a boil; then reduce heat, cover and simmer until giblets are tender when pierced, about 1 1/2 hours. Remove giblets and bay leaf; boil broth, uncovered, over high heat until reduced to 2 cups. Remove from heat and add bouillon. In another small pan, combine vinegar and sugar. Simmer over medium-low heat until liquid turns a caramel color; then pour vinegar mixture into prepared duckling broth. Skim and discard fat from roasting pan. Place pan over high heat and add port, stirring to scrape browned bits free. Pour port mixture through a fine wire strainer set over a bowl;discard vegetables. Add strained port mixture to duckling broth and bring to a boil. Stir in cornstarch mixture. Cook, stirring constantly, until sauce is thick and smooth. Stir in remaining orange peel and liqueur, then season sauce to taste with salt and pepper and blend in butter until melted. Pour sauce into a small serving dish. Garnish duckling with orange segments. Offer sauce to spoon over individual servings. Makes 4 servings.
Strawberry Pie 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon lemon juice 1/4 cup strawberry gelatin powder 2 drops red food coloring, optional 1 1/2 quarts strawberries, sliced (reserve a few for garnish) 1 pie shell, baked, 9-inch whipped cream or topping Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.
BLUEBERRY MAPLE MOUSSE Serves 8-10. 6 egg yolks 1 pint heavy cream 3/4 cup maple syrup, heated 1 pint blueberries Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.
Black Forest Cake 10 Servings 6 Eggs 1 c Sugar 1 ts Vanilla 4 oz Unsweetened chocolate; .. melted and cooled 1 c Sifted flour ---------------------------SYRUP----------------- 1/4 c Sugar 1/4 c Water 2 tb Cherry liqueur --------------------BUTTER CREAM FILLING--------- 1 1/2 c Powdered sugar 1/2 c Unsalted butter; softened 1 Egg yolk 2 tb Cherry liqueur --------------------------TOPPING---------------- 2 c Canned sour cherries; patted .. dry 2 tb Powdered sugar 1 c Heavy whipping cream; .. whipped 8 oz Semisweet chocolate; shaved 1. Preheat oven to 350°. Grease and flour 3-8" cake pans. 2. Beat eggs, sugar and vanilla about 10 minutes until very thick and fluffy. Fold in chocolate and flour alternately ending with flour. Bake in prepared pans 10 to 15 minutes or until cakes test clean. Cool in pans on wire racks 5 minutes before removing to racks to cool completely. 3. Boil sugar and water 5 minutes. Cool, then stir in liqueur. Poke layers; brush with syrup. 4. Beat powdered sugar and butter until well blended. Beat in egg yolk until very light and fluffy, about 5 minutes. Fold in cherry liqueur. 5. Spread bottom layer with half of the filling. Place 3/4 cup of the cherries evenly on top. Put second layer on and repeat. Put on third layer. 6. Gently fold powdered sugar into whipped cream. Frost top and sides of cake. Arrange remaining cherries on top and press chocolate into sides reserving a few for top of cake. Chill until ready to serve.
