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Recipes

26 Oct How to Render Duck Fat 01

Posted at 16:09h in French (Haute’), French (Nouvelle), How to..., Instructional, International, Method, Misc. Foods, Poultry, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Render Duck Fat 01 - Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French...

25 Oct Duxelles 01

Posted at 14:43h in Appetizers, Brunch, Dinner, French (Haute’), Hors d’oeuvres, Starters, Stuffing & Accompaniments, Utility Recipe, Vegetables, Vegetables, Vegetarian

[wpurp-searchable-recipe]Duxelles 01 - Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will...

19 Oct Duck Liver Pate 01

Posted at 08:42h in Appetizers, Backstage Restaurant, Cold Dish, Dinner, French (Haute’), Hors d’oeuvres, Poultry, Starters, Utility Recipe

[wpurp-searchable-recipe]Duck Liver Pate 01 - This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed...

19 Oct Béarnaise Sauce 01

Posted at 08:10h in Eggs, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Béarnaise Sauce 01 - One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon...

18 Oct Tarragon Reduction 01

Posted at 21:50h in Bulk Foods, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Tarragon Reduction 01 - There are many different interpretations of Tarragon Reduction, but for me, the one I learned from my good friend Dave at the Hartsville Inn is pretty much the only one I use. I use Dried Tarragon as I believe it...

18 Oct Maître d’hôtel Butter 01

Posted at 08:16h in Butters, Dairy, French (Haute’), Utility Recipe

[wpurp-searchable-recipe]Maître d'hôtel Butter 01 - A French classic that is a wonderful finish to so many dishes, especially meats and fish. - Butter, unsalted (Softened), Lemon Juice, Parsley, Fresh, chopped, Dijon Mustard, Paprika, Cayanne Pepper, ground, Sea Salt, Pepper, Black, Ground, Beat the butter, lemon...

18 Oct Vegetable Stock (from Vegetable Base) 01

Posted at 07:49h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Vegetable Stock (from Vegetable Base) 01 - This is just a general utility recipe. Vegetable Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

18 Oct Fish Stock (from Fish Base) 01

Posted at 07:45h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Fish Stock (from Fish Base) 01 - This is just a general utility recipe. Fish Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

18 Oct Fanned Cornichons 01

Posted at 07:31h in Condiments & Marinates, Garnish, How to..., Instructional, International, Method, Utility Recipe, Vegetables

[wpurp-searchable-recipe]Fanned Cornichons 01 - This is a nice, very simple, garnish that cheers up any plate; give it a try!! - Cornichons, Hold a Cornichon near the stem end, the end that came off the plant.; Insert a sharp paring knife near the end of...

17 Oct How to Cook Perfect Hard Boiled Eggs 01

Posted at 22:17h in Condiments & Marinates, Eggs, International, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Cook Perfect Hard Boiled Eggs 01 - There are probably a million of these How-To's online and in books...

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