Friday Anne Keyes | Ingredients Parsley, Fresh, chopped

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...

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...

17 Oct Rabbit Liver Country Pate 01

Posted at 19:54h in Appetizers, Bulk Foods, Cold Dish, French (Haute’), Meats, Starters, Utility Recipe

[wpurp-searchable-recipe]Rabbit Liver Country Pate 01 - A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So, let's get...

16 Oct Bracciole 01

Posted at 11:01h in Beef, Dinner, Entree's, Italian, Lunch, Pork, Roasts

[wpurp-searchable-recipe]Bracciole 01 - OK...

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...

16 Sep Teriyaki Chicken (for Baby Watson’s)

Posted at 06:49h in Asian, Baby Watson, Bulk Foods, Chicken, Chinese, Dinner, Entree's, Recipes

[wpurp-searchable-recipe] - This recipe was originally developed as a Bulk Recipe for Baby Watson's for distribution to several outlets in the Boston area. Again, this is a Bulk Recipe. Baby Watson's used this product as an ingredient in their famous Strollers, a...

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