RecipeFeed.Com - Basics Recipes

White Chocolate Mousse - Great Chefs

RecipeFeed.com — 2008-08-20T08:31:26+01:00

1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks - still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

Cajun Spice - Ornish

RecipeFeed.com — 2008-08-20T08:31:26+01:00

4 tb Paprika
2 tb Onion powder or flakes
2 tb Garlic powder or flakes
1 tb Gumbo file
1 tb Ground cumin (or whole seeds
-toasted and ground) 1 tb Ground coriander ( or whole
-seeds toasted and ground) 1/2 tb Dried thyme
1/2 tb Ground fenugreek (or whole
-seeds toasted and ground) 1/2 tb Ground fennel (or whole
-seeds toasted and ground) 1/2 tb Salt
3/4 ts Cayenne
3/4 ts Black pepper
In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocery. It is best when the ingredients are fresh. Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg. cholesterol 296 mg. sodium From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott Via: RFIX_S 09-28-1994

Syndicated By: Recipe Feeds

Permalink: Cajun Spice - Ornish

Tags: Basics Cooking Food Basics Recipe Basics Recipes Basics Recipies

Bordelaise Sauce - Master Chefs

RecipeFeed.com — 2008-08-20T08:31:26+01:00

2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped 1 Bouquet garni ***
750 ml Wine, red, dry
3 oz Marrow, veal, OR
3 oz Marrow, beef
2 tb Flour, all-purpose
3 c Veal Stock **
** Recipe for this ingredient can be found elsewhere in database. *** Bouquet garni is a bag made of cheesecloth containing leek, parsley, thyme, and bay leaf tied inside of it. It adds flavor and aroma to your dish without leaving the solid herbs and spices in the dish itself. After use, the cheesecloth bag is removed and discarded. Heat butter in medium saucepan. Add the shallots and garlic and cook until soft, about 5 minutes. Add bouquet garni and wine; bring to a boil. Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half. Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

Syndicated By: Recipe Feeds

Permalink: Bordelaise Sauce - Master Chefs

Tags: Basics Cooking Food Basics Recipe Basics Recipes Basics Recipies