[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. ...
[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,...
[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...
[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...
[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...
[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,...
[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...
[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...
[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...
[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...