Archive
03 Oct Au Jus for Beef 01
[wpurp-searchable-recipe]Au Jus for Beef 01 - There are simpler ways to make Au Jus, and I'll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Prime...
02 Oct Clam Broth 02
Posted at 17:54h
in American, Appetizers, Bar Food, Brunch, Bulk Foods, Dinner, International, Late Night, Lunch, Seafood, Soups, Soups & Stocks, Starters
[wpurp-searchable-recipe]Clam Broth 02 - This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed...
02 Oct French Onion Soup 03
Posted at 15:49h
in American, Appetizers, Bar Food, Brunch, Dinner, French (Haute’), International, Late Night, Lunch, Soups, Soups & Stocks, Starters
[wpurp-searchable-recipe]French Onion Soup 03 - French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes. Personally, I make about 10 versions, but only 2 or 3 are favorites. Here I'm offering the soup I make...
02 Oct Steamed Clams 01
Posted at 12:22h
in After Dinner, Appetizers, Bar Food, Brunch, Dinner, Hors d’oeuvres, International, Late Night, Lunch, Seafood, Starters
[wpurp-searchable-recipe]Steamed Clams 01 - Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days...