3 large sweet onions 1/2 cup fruity extra-virgin olive oil 1/2 tablespoon salt 2 1/2 tablespoons tomato paste 1 35-ounce can whole plum tomatoes, drained Chop onions medium-fine. Heat oil In large saucepan over medium-high heat until hot but not smoking. Add onion and saute, stirring frequently for 5 minutes. Reduce heat to medium and … Continue Reading →
3/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons prepared horseradish 2 tablespoons heavy cream 1 teaspoon lemon juice Salt and pepper to taste Combine all ingredients and season to taste. Let sit for several hours before serving. Makes 1 1/2 cups or 24 servings Per serving (per tablespoon): 34 calories; 3.5 g fat (1 … Continue Reading →
1 cup all-purpose flour 1 teaspoon salt 3 eggs 1 cup milk 1/2 cup pan drippings from the roast prime rib of beef Preheat the oven to 450 degrees. Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and frothy. Stir the dry ingredients … Continue Reading →
PREP TIME: 35 minutes. TOTAL TIME: 35 minutes. 1 cup dry white wine 1/2 cup all-purpose flour 2 cans (14.5 ounces each) reduced-sodium chicken broth Coarse salt and ground pepper While turkey rests, place roasting pan on stove across two burners (if using a disposable pan, scrape drippings and browned bits into a medium saucepan). … Continue Reading →
Make gravy broth:After turkey goes into the oven, place the neck, giblets and wing tips in a 4- to 6-quart saucepan. Add 1 carrot, 1 stalk celery, 1 large onion and 2 cloves garlic, all chopped. Cover by 2 inches with 1/2 bottle white wine (inexpensive sauvignon blanc, fume blanc or pinot grigio), 2-1/2 cups … Continue Reading →
Makes 2 cups sauce for 12 to 16 ounces of pasta. 3 tablespoons extra-virgin olive oil 1/2 medium onion, minced fine 3-inch branch fresh rosemary 3 large fresh basil leaves, torn into several pieces Salt and freshly ground black pepper 1 large clove garlic, minced 2-1/4 pounds rich-flavored small tomatoes (taste before buying), quartered and … Continue Reading →
Classic bordelaise sauce is finished with beef marrow. Ask the butcher to cut 2 pounds large beef marrow bones lengthwise. Soak the bones overnight in salt water. Remove the marrow from the cut bones; reserve the bones to make stock another time. Traditionally, this sauce is made with Bordeaux (look for a decent inexpensive one); … Continue Reading →
Glace freezes and stores extremely well; once cold, it will have the consistency of hard gelatin. Freeze it in an ice cube tray and then store the cubes in a sealed freezer bag. 10 cups brown veal (or other meat) stock (see recipe) Remove the fat from the top of the chilled stock. Pour the … Continue Reading →
Have ready about 10 cups or a bag of ice cubes to cool the stock in the sink after preparation. You may use two (10-quart) stockpots if you do not have the 20-quart pot. If so, make two bouquet garnis, using 3 sprigs parsley, 2 sprigs thyme, 1 bay leaf and 1 piece leek in … Continue Reading →
This simple sauce is perfect over ice cream or pancakes, or as a topping for chocolate cake, poundcake or cheesecake. You can make it a day ahead or freeze it to use later. 1 (16-ounce) basket strawberries, hulled, coarsely chopped 1/2 cup sugar 1 teaspoon fresh lemon juice Stir strawberries, sugar and lemon juice in … Continue Reading →