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Recipe : Chocolate Mousse – Master Chefs Procedure : 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 Chocolate, semi-sweet, – melted, cooled to room — temperature 3 tb Espresso powder, instant For [...]
Recipe : Apricot Glaze – Great Chefs Procedure : 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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, [...]
Recipe : Chili-Corn Sauce – Master Chefs Procedure : 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 – and bottom cut off and — reserved 2 Corn, ears 2 tb Oil, vegetable or [...]
Recipe : Beef Stock – Master Chefs Procedure : 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 Celery, stalks, trimmed, – coarsely chopped 1 Leek, trimmed, halved – lengthwise, coarsely — chopped, (white and — green parts) [...]
Recipe : Bordelaise Sauce – Master Chefs Procedure : 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, veal, OR 3 oz Marrow, beef 2 tb Flour, all-purpose 3 c Veal Stock ** ** Recipe for this [...]
Recipe : Asparagus Sauce – Great Chefs Procedure : 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 white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of [...]
Recipe : Chocolate Cake – Master Chefs Procedure : 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 tb Butter, unsalted, melted 3 tb Cornstarch 2 tb Cocoa, unsweetened 2 1/2 oz Amaretti (about 10 Italian [...]
Recipe : Chocolate Leaves – Master Chefs Procedure : 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, [...]
Recipe : Chicken Stock – Master Chefs Procedure : 5 lb Chicken, parts, (backs, – necks, carcasses, and — giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed – coarsely chopped 2 lg Celery, stalks, with leaves, – trimmed, coarsely chopped 2 Garlic, cloves, crushed 1 bn Parsley, stems 2 Thyme, [...]
Recipe : Almond Meringue – Master Chefs Procedure : 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 oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the [...]