Mornay sauce

Ingredients

1 1/2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk (heated)
6 tbsp gruyere cheese, grated
2 tbsp parmesan cheese, grated
1/8 tsp nutmeg, grated
1/4 tsp cayenne pepper

1/4 tsp salt

How to prepare

Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you’re not using it right away, put some pats of butter on top to prevent skin from forming.

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Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Chocolate torte with hazel nuts

Ingredients

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz semi-sweet chocolate
1 cup (or more) of grated hazel nut
Glaze:
3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 tbsp water
1 tsp vanilla

How to prepare

Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10″ springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze

Glaze:
Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixing constantly remove from heat and poor over torte

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Potato, onion & roquefort soup

Ingredients

3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
1/2 cup crumbled roquefort cheese (3 oz)

How to prepare

Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if necessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings

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Herb- crusted lamb with roast potatoes

Ingredients

1 leg of lamb (about 7-8 lbs)
2 large cloves of garlic, slivered
5 tbsp olive oil
2 tbsp + 2 tsp dried thyme
2 tbsp dried rosemary
2 tbsp coarsely ground black pepper

2 tsp ground coriander
30 small red new potatoes, quartered
2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
fresh rosemary sprigs for decoration

How to prepare

1. Preheat oven to 425

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Roast tenderloin with dijon-anchovy sauce

Ingredients

1 1/2 lb beef tenderloin
2 tbsp butter
1 clove garlic
2 tsp dijon mustard
1/4 cup water
1 3/4 oz can anchovies, drained & minced

3/4 cup whipping cream
pink peppercorns, optional
salt, pepper

How to prepare

Place tenderloins in small roasting pan. Season to taste with salt and pepper. Melt butter in a small pan and add garlic. Brush tenderloin all over with garlic butter, then brush tops and sides with mustard. Roast at 475

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

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Mock bernaise sauce

Ingredients

1/4 cup wine vinegar
1/4 cup dry white wine
1 tbsp minced green onions
1 tbsp minced fresh tarragon
1/8 tsp white pepper
1 tbsp cornstarch
1 tbsp acceptable vegetable oil
3/4 cup homemade chicken broth
1 egg yolk, lightly beaten

How to prepare

Place vinegar, wine, onions, tarragon and pepper in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium low and continue cooking until liquid is reduced to ab. 2 tsp set aside. Combine oil and cornstarch in a small saucepan. Stir to mix well. Place over low heat and cook, stirring constantly, until mixture is smooth. Add broth and increase heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amt. Of the sauce to beaten egg yolk. Stir to mix well and pour egg mixture slowly into the sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add vinegar mixture. Stir well. Serve over fish or vegetables if desired. Yield: 1 cup

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