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asagefield 4:52 am on March 17, 2010 | 0 | # |

by TAG Editor

Fish stock is utilized from Scandanavia down to the South Pacific. It provides a solid foundation for other recipes and is also delightful on its own garnished with some chives and toasty garlic bread.

Ingredients:
2 pounds fish bones and heads, rinsed
6 cups water
1 cup dry white wine
1 medium leek, sliced
1 medium onion, thinly sliced
1 celery rib, thinly sliced
1 bulb Roasted Garlic Recipe
1 small bunch flat leaf or italian parsley
3 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon sea salt

Add the leek, onion, carrot, celery to a large stockpot over medium-low heat. Cover and sweat the vegetables until they soften, 5 minutes. Add the fish bones, cover and sweat them until they turn opaque, 5 minutes more. Add white wine, water, the thyme, parsley, bay leaf and peppercorns. Simmer for another 30-40 minutes. Simmer for 15 more minutes. Strain solid pieces from the stock. Refrigerate the stock immediately if not using. It will keep for about 3 days in a cold refrigerator or 3 months in the freezer.
asagefield 4:03 am on March 17, 2010 | 0 | # |

by TAG Editor

Chicken Stock is an indispensible foundation recipe that keeps on giving.

Ingredients:
4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in two
4 ribs celery, cut in two
1 leek, white part only, cut in two lengthwise or one onion, cut in two
1 Bouquet Garni recipe
8 to 10 peppercorns
1 bulb of Roasted Garlic Recipe
2 gallons cold water

Place chicken, vegetables on a roasting pan and place in a pre-heated 375-400 degree Fahrenheit oven and roast for 30 minutes. Remove from oven and add to bouquet garni, peppercorns, and roasted garlic already and water in a 12-quart stockpot.

Cook on high heat until just before boil. Turn heat down to medium for a gentle simmer. Skim the scum from surface every 10 to 15 minutes for the first hour of cooking and then twice each hour for the next 2 hours. Add water to keep bones and vegetables covered. Simmer 6 to 8 hours.

Strain stock into another large stockpot or heatproof container discarding solids. Use immediately for another recipe or cool. Place in refrigerator overnight. It can be stored in refrigerator for 3 days or in freezer for up to 3 months
asagefield 6:36 pm on March 15, 2010 | 0 | # |

by Frou Frou Feliz

These yummy Potato Pancakes or Latkes can be eaten with the traditional accompaniment of apple sauce and sour cream or you can mix it up. Here we used fresh Fuji apples and yogurt. It also works well as a bread substitute.

Ingredients:
1 baked potato, shredded or chopped into strips
1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon sea salt
pepper
1/2 teaspoon cumin seeds
1 egg
1/2 cup milk
1/2 cup yogurt

Combine potato, flours, salt, pepper and cumin seeds. In separate bowl, beat egg. Mix in milk and yogurt. Pour into dry mixture bowl and combine. Heat pan to medium and oil with high burning point oil like grapeseed or canola oil. Drop a couple tablespoons of batter for each pancake. Cook about 4 minutes each side. Serve. Enjoy.
asagefield 8:19 pm on March 14, 2010 | 0 | # |

by Frou Frou Feliz

A nice refreshing and healthy seafood small plate with touch of tang from lime leaves and a buttery smooth finish of beurre blanc.

Ingredients:
2 fresh young lime leaf, chiffonade (can replace with a fresh soft leaf herb)
2 tablespoons unsalted butter
6 large sea scallops
1 Recipe Beurre Blanc

Make Beurre Blanc recipe and set aside.

Melt the butter in a small skillet over medium heat. Season the scallops on both sides with salt and pepper. Sear each scallop on the first side until it is golden brown and then flip over, about 5 minutes total, until the scallop is firm, opaque, and just cooked.

Plate the scallops on a bed of beurre blanc. Sprinkle the lime leaf or herb chiffonade over.
asagefield 8:10 pm on March 14, 2010 | 0 | # |

by TAG Editor

A classic and simple French sauce that you can dress up or leave in its simple elegance. It goes well with seafood, fish, chicken, and vegetables.

Ingredients:
1 Tbsp finely chopped shallot
1 cup dry white wine
1/4 cup lemon juice or white wine vinegar
1 tablespoon heavy cream
1 cup butter, cold
Kosher salt, to taste

Combine the shallots, white wine, and lemon juice or vinegar in a over medium heat reducing to 2 tablespoons. Add cream. Once the liquid bubbles, reduce the heat to low. Turn off flame and add the butter, one cube at a time, whisking. Continue whisking butter into the reduction until emulsified and thick. You can add finely chopped or chiffonade herbs, black pepper, white pepper.
asagefield 8:49 pm on March 13, 2010 | 0 | # |

by Hugo Vino

This sauce is excellent with any type of grilled or pan-seared fish. There are many variations, as you can replace tarragon with any fresh herb (e.g. dill, parsley, marjoram, sorrel, chive) or a combination. I usually add capers to add some depth to the taste, but these can be omitted for a fresh, vibrant taste. Make sure you don’t reheat the sauce for too long after you add the herbs, or they will “bleed” into the cream and give it a greenish or yellowish hue. It’s better to add the herbs at the last minute.

Ingredients:

250 ml cooking cream (15% or 35% fat content)
1 teaspoon white wine dijon mustard (“creamy”)
1 teaspoon crushed garlic
1 tablespoon oil
2-3 tablespoons chopped herbs (tarragon or other)
1 tablespoon crushed/chopped capers (optional)
1 teaspoon sugar
1 tablespoon corn starch
salt and pepper (to taste)

Start by heating the oil in a nonstick pan. Add the garlic and stir for a few seconds (don’t let it brown of the taste will be altered). Quickly pour the cooking cream. At low-medium heat, gently stir or whisk the cream. Add the mustard, sugar, salt and pepper, stir/whisk well.

When the sauce is about to boil (first few bubbles), remove it promptly from the heat. Keep stirring for a few seconds, then add the herbs and (optionally) the capers. If the sauce is too thick, add a little more cream.

Serve this sauce hot. Perfect on grilled fish (salmon, truit (trout), Bass, etc).
asagefield 2:35 pm on March 10, 2010 | 0 | # |

by TAG Editor

Bechamel is one of the Grande Sauces (or Mother Sauces) of French cooking. It’s a simple composition that yields fantastic results. If you want a richer flavor, utilize Browned Butter. Also, be sure to cook long enough for flour to become aromatic and rich in smell before adding milk.

Ingredients:

1/2 Roux Recipe

3 cups whole milk

1 teaspoon salt

Over a low flame, slowly incorporate milk into roux about a 1/4 cup at a time, whisking until smooth and incorporated before adding more milk. Continue process until all milk is incorporated. Simmer. Whisk for three minutes more. Add salt. Incorporate.
asagefield 1:14 am on March 7, 2010 | 0 | # |

It’s a little like taking springtime flowers for granted. Those crocus and lilacs and crab apple blossoms that pop the dreary air of winter makes us nostalgic once again.

by Nigel Slater

Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Makes 2 small jam jars

Ingredients:
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator. The Guardian
asagefield 2:56 am on March 5, 2010 | 0 | # |

by Hugo Vino

The real secret to Old-Style Roast Chicken is you don’t need a motorized roaster or a high-end barbecue to roast a perfect chicken. You don’t even need to work hard. All you need is fresh ingredients and some patience.

Ingredients:
– 1 organic chicken
– 1/4 cup coarse salt
– 2 tablespoons corn syrup, golden syrup or honey
– 1/4 pound butter (room temperature)
– fresh sage leaves (about 6-8)
– pepper and salt
– root vegetables, onion, garlic, celery stem
– bay leaf, a choice of spices (clove, paprika, etc)

Preparation:
Half-fill a large pan or bowl with cold water. Add the coarse salt and syrup/honey and stir until is dissolves. You may want to pre-dissolve the syrup in a glass of warm water. Add the whole chicken. Add some water to cover it, if necessary. Let the chicken soak for 2 hours on your kitchen counter. (The soaking phase ensures that the chicken’s meat won’t dry up during cooking.)

Pre-heat the oven to 425-450 degrees Fahrenheit (depends on your oven). Drain the water and let the chicken dry for a few minutes. Pat it dry with a towel. Using a sharp knife, remove the excess fat around the neck and at the back of the chicken. You may also slit the drumstick near the end, to help the fat out during roasting.

Using the knife, puncture a few holes through the skin, near the edges of the breasts. Carefully insert sage leaves underneath the skin, over the breasts, using a spoon handle or a butter knife to help. Grind some black pepper and salt over the whole chicken. Let stand for 30 minutes.

Once the chicken has warmed a little bit, rub it with the butter (you can also melt the butter and use a kitchen brush). If the chicken is too cold or its skin is too moist, the butter won’t hold. Keep the excess butter for later use.

Place the root vegetables, onion, garlic, bay leave, and spices in a roasting pan (or in a large lasagna dish). Add 1 inch of water and a pinch of sugar. Install a wire grill over the dish, and the chicken (breast down) over the wire grill.

Roast the chicken for 1 hour. No need to baste. Some of the chicken juice and grease will drop onto the vegetables, giving them a rich flavor.

Then, turn the chicken around, so that the breast is facing up. Rub it with more butter, add salt and pepper, and roast it for 1h30 or until the skin is crisp and has a golden color (you may want to check the doneness with a meat probe). If the vegetables dry up, pour a glass of water in the pan to avoid sticking and burning.

Drain the vegetables and remove the celery stem, bay leaf and any visible spices (clove, pepper corns, etc). Serve the vegetables in a serving dish, and the broth in a saucer. You can also reheat the broth and then whisk it with some butter and flour to make a gravy of the drippings. Serve the gravy as an accompaniment to the Old-Style Roast Chicken.
asagefield 12:21 am on March 4, 2010 | 0 | # |

by The Armchair Gourmet (TAG) Editor

This recipe can be made with unbleached flour, pastry flour, whole wheat flour or rye flour.

Savory Pastry Crust Ingredients:
1 cup flour (unbleached, pastry, whole, rye (mix in ground nuts/flax)
1/2 cup salted butter, melted and browned (Browned Butter Recipe)
About 5 tablespoons ice water

Combine flour and butter. Mix until pebble-y. Add water until dough is formed. Knead for a minute or two.

——————–

Sweet Pastry Crust Ingredients:

1 cup flour (unbleached, pastry, whole)
1/2 cup salted butter, melted and browned (Browned Butter Recipe)
1/8 cup fine sugar
1/2 teaspoon bourbon vanilla

About 5 tablespoons ice water

Combine flour and butter. Mix until pebble-y. Add water until dough is formed. Knead for a minute or two.