Archive for the 'Basics' Category
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 Chocolate, semi-sweet,
– melted, cooled to room — temperature 3 tb Espresso powder,
instant
For Mousse: =========== Heat sugar and water in heavy saucepan
over medium-low heat until sugar dissolves, stirring occasionally
and brushing down […]
[ Back to top ]
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 water;
cool to room temperature. Whip cream until nearly stiff. Gently
fold chocolate mixture and rum into whipped cream. Source: New
York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland […]
[ Back to top ]
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 ea Fennel, stalks, (opt)
1 ea Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill 1/2 ts Salt
4 ea Peppercorns, white
For Court Bouillon: =================== Place water, onion,
carrot, celery, leek, fennel, thyme, dill, salt […]
[ Back to top ]
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 the –
shucked oysters In a saucepan, cook the shallots, white wine,
oyster juice and lemon juice until all of the liquid has
evaporated. Add the cream and bring to a strong boil, whisking
constantly. […]
[ Back to top ]
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
– 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, ground
Salt […]
[ Back to top ]