jat

January 7, 2004

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 )

January 6, 2004

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 )

January 6, 2004

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 )

January 5, 2004

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 )

January 5, 2004

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 )

January 5, 2004

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 )

January 5, 2004

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 )

January 4, 2004

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 )

January 4, 2004

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 )

January 3, 2004

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 )

January 3, 2004

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 )

January 2, 2004

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 )

January 2, 2004

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 )

January 1, 2004

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 )

January 1, 2004

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 )

January 1, 2004

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

December 27, 2003

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.

December 27, 2003

:blink: 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.

December 27, 2003

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? :wacko:

December 26, 2003

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

December 26, 2003

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

December 26, 2003

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.

December 24, 2003

:blink: 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.

December 24, 2003

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

December 24, 2003

:biggrin: 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.

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