jat

Rosemary Port Wine Sauce for Steaks It's nice to transform your steak with a sauce that isn't overbearing. The ingredients aren't fancy but the end result tastes elegant. SAUCE 1 Tables. unsalted butter 1/2 cup of minced shallots 1 cup of red wine 3/4 cup Port wine 8 oz. of Beef broth Fresh rosemary sprig, chopped Melt better in saucepan over medium high heat. Add shallots and saute until tender, approx 3 min. Add red wine and port. (I used a burgandy_. Boil for 5 min. Add broth and rosemary and boil until liquid is reduced, about 12 min. Strain sauce and set aside. After steaks are cooked, remove and tent with foil. Add the sauce to the skillet and bring to a boil, scraping the brown bits. Add 3 Tablespoons of chilled butter a tablespoon at a time until melted. Use your favorite thickener. Keywords: Easy ( RG803 )

Carrot and Star Anise Soup Someone on Egullet said they liked carrot soup with star anise. I found this recipe and really liked it. I didn't need to change the recipe. This is from Guy Savoy, and appeared in the July 2001 issue of Food & Wine. 4 Servings 3 Tablespoons unsalted butter 1 pound of medium carrots, cut into 1 in. pieces 2 cups of great chicken stock 1 cup of heavy cream Sea salt and fresh ground white pepper to taste 5 whole star anise pods (I did add an extra to make 5) Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat. Stir frequently until lightly browned, about 5 min. Increase the heat to high, add the stock, cream, and a pinch of salt and fresh white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 min. Remove from the heat and add the star anise, cover and let infuse for 20 more min. Discard the anise. Puree the soup in batches, in a blender or processor until smooth. Season with salt and white pepper. Keywords: Amuse, Soup, Easy ( RG802 )

Carrot and Star Anise Soup Someone on Egullet said they liked carrot soup with star anise. I found this recipe and really liked it. I didn't need to change the recipe. This is from Guy Savoy, and appeared in the July 2001 issue of Food & Wine. 4 Servings 3 Tablespoons unsalted butter 1 pound of medium carrots, cut into 1 in. pieces 2 cups of great chicken stock 1 cup of heavy cream Sea salt and fresh ground white pepper to taste 5 whole star anise pods (I did add an extra to make 5) Melt the butter in a large saucepan. Add the carrots and cook over moderately low heat. Stir frequently until lightly browned, about 5 min. Increase the heat to high, add the stock, cream, and a pinch of salt and fresh white pepper and bring to a boil. Cover and cook over low heat until the carrots are very tender, about 50 min. Remove from the heat and add the star anise, cover and let infuse for 20 more min. Discard the anise. Puree the soup in batches, in a blender or processor until smooth. Season with salt and white pepper. Keywords: Amuse, Soup, Easy ( RG802 )

Parsnip Crisps Parsnip crisps make a nice garnish or snack. I like the combination of steak, parsnip puree, and parsnip chips as an hors d'oeuvre before dinner and as a decoration. Use your favorite deep frying oil. About 4 cups. Pick your parsnips according to the size of the chips you want. I made round ones like potatoe chips with a very large bottomed parsnip. And I used a good sized one for a ribbon sized lengthwise. Also I would recommend a deep-fat thermometer, mine is a clip on. And a wide vegetable peeler, a Y shape. Method: Heat oil in a 2 or 3 quart heavy saucepan over medium heat until the thermometer reaches 360 degrees. Remove brown skin on parsnips and make some ribbons like bacon. Fry so the edges are golden brown, but the middle still has a light color, about 45 seconds. Transfer with a slotted spoon to paper towels. Season lightly with salt. Keywords: Hors d'oeuvre, Appetizer, Easy ( RG801 )

Parsnip Crisps Parsnip crisps make a nice garnish or snack. I like the combination of steak, parsnip puree, and parsnip chips as an hors d'oeuvre before dinner and as a decoration. Use your favorite deep frying oil. About 4 cups. Pick your parsnips according to the size of the chips you want. I made round ones like potatoe chips with a very large bottomed parsnip. And I used a good sized one for a ribbon sized lengthwise. Also I would recommend a deep-fat thermometer, mine is a clip on. And a wide vegetable peeler, a Y shape. Method: Heat oil in a 2 or 3 quart heavy saucepan over medium heat until the thermometer reaches 360 degrees. Remove brown skin on parsnips and make some ribbons like bacon. Fry so the edges are golden brown, but the middle still has a light color, about 45 seconds. Transfer with a slotted spoon to paper towels. Season lightly with salt. Keywords: Hors d'oeuvre, Appetizer, Easy ( RG801 )

Parsnip Puree This is a rustic dish in presentation. However the cream cheese really transforms the taste, and it is meltingly good. Serves 4 1 lb. parsnips 4 ounces of cream cheese, softened black pepper and salt Peel the brown skin off the parsnip and trim the ends. You will have a beautiful white flesh. Cut into one inch pieces and place in a 2 quart saucepan and just cover with water. Cook until very tender, approx. 15 min. Drain water, and mash the parsnips with the cream cheese. I used a potato masher and made sure there were no small chunks remaining. Season with fresh pepper and salt. Keywords: Side, Easy ( RG800 )

Parsnip Puree This is a rustic dish in presentation. However the cream cheese really transforms the taste, and it is meltingly good. Serves 4 1 lb. parsnips 4 ounces of cream cheese, softened black pepper and salt Peel the brown skin off the parsnip and trim the ends. You will have a beautiful white flesh. Cut into one inch pieces and place in a 2 quart saucepan and just cover with water. Cook until very tender, approx. 15 min. Drain water, and mash the parsnips with the cream cheese. I used a potato masher and made sure there were no small chunks remaining. Season with fresh pepper and salt. Keywords: Side, Easy ( RG800 )

Lobster Bisque Of all my travels to France, England, New York, Central America, etc. this is my favorite soup. Each spoonful leaves me in a dream-like state. What is surprising is that this comes from the Los Angeles Hilton Hotel. We have been family friends with the owner for years, so I was fortunate to acquire the recipe. Yield: 1 Gallon INGREDIENTS Clarified Butter 3 oz. Mirepoix (1/3 ea.carrot,celery,onion) 8 oz. Lobster shells and bodies 3 lbs. Garlic, cloves crushed 3 Tomato paste 2 oz. Cognac 4 oz. White wine 12 oz. Lobster or shellfish stock 4 qt. Bay leaf 2 Thyme sprig 3 Peppercorns crushed 1/2 t. Heavy cream 1 1/2 qt. Parsley stems 8 Cayenne pepper pinch Corn starch (in diluted water) 2 Tbsp. Lobster meat for garnish if desired. PREPARATION: Carmelize the mirepoix and the crushed Lobster shells in the butter. Add the garlic and paste and saute lightly. Add the Cognac and flambe. Deglaze with the white wine and reduce liquid by half. Add the Lobster stock and the herbs and simmer for 2 1/2 hours. Strain the bisque through a fine chinois. Return the bisque to a simmer. Season with salt and cayenne pepper and add the corn starch to thicken. Garnish with cooked lobster meat. Note: The stock can be substituted with clam juice. Keywords: Soup, Intermediate ( RG799 )

Lobster Bisque Of all my travels to France, England, New York, Central America, etc. this is my favorite soup. Each spoonful leaves me in a dream-like state. What is surprising is that this comes from the Los Angeles Hilton Hotel. We have been family friends with the owner for years, so I was fortunate to acquire the recipe. Yield: 1 Gallon INGREDIENTS Clarified Butter 3 oz. Mirepoix (1/3 ea.carrot,celery,onion) 8 oz. Lobster shells and bodies 3 lbs. Garlic, cloves crushed 3 Tomato paste 2 oz. Cognac 4 oz. White wine 12 oz. Lobster or shellfish stock 4 qt. Bay leaf 2 Thyme sprig 3 Peppercorns crushed 1/2 t. Heavy cream 1 1/2 qt. Parsley stems 8 Cayenne pepper pinch Corn starch (in diluted water) 2 Tbsp. Lobster meat for garnish if desired. PREPARATION: Carmelize the mirepoix and the crushed Lobster shells in the butter. Add the garlic and paste and saute lightly. Add the Cognac and flambe. Deglaze with the white wine and reduce liquid by half. Add the Lobster stock and the herbs and simmer for 2 1/2 hours. Strain the bisque through a fine chinois. Return the bisque to a simmer. Season with salt and cayenne pepper and add the corn starch to thicken. Garnish with cooked lobster meat. Note: The stock can be substituted with clam juice. Keywords: Soup, Intermediate ( RG799 )

Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )

Chocolate Coated Mint Leaves After a big hearty meal, I like to wait awhile for dessert. When I have guests, I pass around a plate with the chocolate minted leaves. It's refreshng. The leaves hold their shape well, and these could be for a decoration on any dessert. 6 ounces of Vahlrona chocolate Mint leaves. I use fresh from the garden. Melt the chocolate in a double broiler, stirring constantly. Remove the bowl and continue to stir till the chocolate is melted and smooth. Put wax paper or parchment on a cookie sheet or tray. Put plastic wrap on a rolling pin. Take the mint leaf by the stem and dip in chocolate, coating both sides. Put the leaf on the rolling pin to let dry. It's not mandatory, but I think it retains a nice shape. Then put the leaves in the freezer to set until frozen, and you can put into a freezer bag until ready to use. Keywords: Easy, Chocolate ( RG798 )

Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfast ( RG796 )

Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfast ( RG796 )

Carrot and Pea Soup with Cinnamon Croutons Serves 4 as Soup. I adapted this recipe from Hubert Keller. I increased the carrots and onions. After it was finished I felt it was very boring. I added Madagascar Vanilla Paste. This was the elixir it needed. It gave the soup personality, and I used about 1 teaspoon of the vanilla in a decorative swirl on top of the soup only. Ingredients: 1 Tablespoon olive oil 3/4 cup onion minced 3 cups carrots chopped 1/2 cup leeks, white part only, thinly sliced (1 leek) 1 quart vegetable broth 1 pinch of sugar 1 small potato, peeled and finely diced 1 cup of young fresh peas 1/4 cup of cream salt and fresh ground pepper Cinnamon croutons: 1 1/2 cups of 1/4 in. bread cubes 1 Tablespoon olive oil 1/4 teaspoon cinnamon powder. You might wish to add sugar to the cinnamon powder. Method: Coat a saucepan with olive oil. Place over medium heat. Add onion,, carrot, leek and saute them, and stir frequently. After 8 min. add the vegetable broth. Season with salt, pepper and a pinch of sugar. Bring to a boil. Add the potato, reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Add the peas and continue to simmer for 10 min. Transfer the batches to a blender or food processor. Reheat and add the cream, and taste for seasonings. Pour one teaspoon of madagascar vanilla on top. Williams Sonoma makes a good one. For the croutons, heat oil, and coat bread lightly with cinnamon and lightly toast. Keywords: Easy, Soup ( RG794 )

Carrot and Pea Soup with Cinnamon Croutons Serves 4 as Soup. I adapted this recipe from Hubert Keller. I increased the carrots and onions. After it was finished I felt it was very boring. I added Madagascar Vanilla Paste. This was the elixir it needed. It gave the soup personality, and I used about 1 teaspoon of the vanilla in a decorative swirl on top of the soup only. Ingredients: 1 Tablespoon olive oil 3/4 cup onion minced 3 cups carrots chopped 1/2 cup leeks, white part only, thinly sliced (1 leek) 1 quart vegetable broth 1 pinch of sugar 1 small potato, peeled and finely diced 1 cup of young fresh peas 1/4 cup of cream salt and fresh ground pepper Cinnamon croutons: 1 1/2 cups of 1/4 in. bread cubes 1 Tablespoon olive oil 1/4 teaspoon cinnamon powder. You might wish to add sugar to the cinnamon powder. Method: Coat a saucepan with olive oil. Place over medium heat. Add onion,, carrot, leek and saute them, and stir frequently. After 8 min. add the vegetable broth. Season with salt, pepper and a pinch of sugar. Bring to a boil. Add the potato, reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Add the peas and continue to simmer for 10 min. Transfer the batches to a blender or food processor. Reheat and add the cream, and taste for seasonings. Pour one teaspoon of madagascar vanilla on top. Williams Sonoma makes a good one. For the croutons, heat oil, and coat bread lightly with cinnamon and lightly toast. Keywords: Easy, Soup ( RG794 )

I changed my mind, I decided to write my final post on the boards before 2004. Slkinsey, I am not saying aspartame is associated with brain tumors. I know that alot of young people are dying with serious problems. Also a study of 48, is no study. Have you looked at recent studies? Medical journals, the actual scientific studies? Do you just like to be argumentative? I don't understand how the "pointy heads" deserve less, when their medical knowledge saves millions of lives.. Do you give no credence to the hours spent in labs testing, researching.. Or the charitable side I have observed that few acknowledge or get to observe.. I admire the medical genius. I don't know what you've observed, but from my viewpoint I am grateful that these dedicated people are working overtime. Take a look at this ( . ) HIV is so small that 230 milliion hiv particles would fit on that dot. Anyone who can figure out the chemical and biological aspects of how to fight the virus deserves profound respect. I have seen the mathematical equations in figuring out the theories. And you are aspiring to writing food articles? That is good, but on a humanitarian scale I will let you do the comparison in retrospect to the task of what is needed to solve some of the world problems. This is why I respect their opinion due to a scientific background that few have. I have made the decision to drop the boards discussions, due to the RUDE nature of responses. This is something I do not look forward to. I may post recipes only and discuss them on ReclipeGullet.comCenter only. So no more response will be forthcoming. jat

Hysterical rant? I have personally researched medical volumes for a paper. Thank you. I have some BRILLIANT friends who won't touch the stuff when we go out to eat. One is working on the SARS virus. And an aids vaccine is pending. Others are Nobel prize winners and I feel they have a broad range of knowledge. My very close friend, my age died of a brain tumor November 15. Young people 26 years of age are dying from serious illnesses. I think we need to have an open mind about chemicals and additives. I think it best that I spend my time on the Recipe Gullet next year and it's recipe discussion. I don't like to be bothered by comments like yours. I'll keep it food simple from now on. RECIPES ONLY. I'll wait for next year.

WHT , Thanks for the correction. Wasn't it Cher who used to advertize for those blue packets? Whenever January approaches I think of starting over and thinking very healthy. My December Journal discussed eliminating 3 products: Hydrogenated oils, high fructose corn syrup, and aspartame. My husband drinks at least a six pack of sodas a day. Drinking more water to cleanse the body of toxins makes alot of sense. Sodas can be dehydrating and rob us of calcium. I drink a soda, but I try to drink alot of water too. When splenda came out, I've been using that. Our bodies are complex, and I feel it worth considering what we feed it.

Mark, I am bewildered WHY the management does nothing when there is a crying baby. Does your restaurant do nothing and let the diners suffer? I think there are many unanimous responses here about restaurant policy to remove an unruly child. A fine dining establishment should have the protocol to handle this. Are you really not doing anything at your restaurant?

O.K. We can't be paranoid about everything, so I erased the article on Aspartame. Stevia is a natural sweetener, available in packet forms, that does not affect blood sugar. Does anyone know much about Splenda? That is what I usually use. Edited on 10:30 by jat

When I go out to eat I get the Tazo teas. A nice assortment.

A masterpiece of love and sharing. It reminds me of a favorite movie, Babette's Feast - a celebration of life and a gift of love. Food is just one of the gifts that we can appreciate and be grateful for. Every day. Thank you for taking the time to share yourself with us.

Oops tryska, I didn't mean to put tea bags on the tea topic I started, I really meant loose tea, sorry. I am going to think of a few more teas I like in bags. I grew up on Constant Comment. I still like it today.

I will print this bloq and put it in my food section of fond memories. Thank you. By the way that's a beautiful picture! Wishing you both the best of health so you can enjoy all the delicious food. Jennifer

Do we get to see the Sherry Trifle and a pic of Jill and you? Your kitchen is impeccable. Very orderly arranged. I need to rethink the assembly in my kitchen! Everything is too packed in drawers. Your cooking is inspirational. I have been to England, but these are all new ideas and tastes to me. Your home is set up so well, seeing the garden and trees from the kitchen and dining room, that way you can't forget to pick the beautiful fruit and veggies. A charming life.