Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

Share

Blanquette de veau

Ingredients

2 lbs. Boned veal shoulder, cut in 2″ pieces
1 quart water
1 small onion, peeled
4 whole cloves
5 carrots, scraped and quartered
1 bay leaf

1/8 tsp. Dried thyme
1/2 cup diced celery
4 peppercorns
1 tsp. Salt
1/4 cup butter or margarine
1 lb sm. White onions, peeled (15)
1/2 lb. Sm. Mushrooms, wiped
2 tbs. Butter or margarine
2 egg yolks
2 tbs. Lemon juice
1 tbs. Minced parsley

How to prepare

In the slow cooker place the veal, water, onion stuck with the cloves, carrots, bay leaf, celery, peppercorns, and salt. Cover and cook on low 4-6 hours.
Before serving: when the veal has finished cooking, melt 1/4 cup butter in a medium skillet; put the onions into the butter and cover. Simmer at low heat for 15 minutes, or until the onions are cooked through. Don’t let them color (they will if the heat is too high). Remove to a warm serving dish. In the same skillet, saut

Share

Grilled rack of lamb with rosemary

Ingredients

3 lg cloves garlic, minced
3 tbsp light-tasting olive oil
3 tbsp dry red wine
1 tbsp dijon mustard
1 tbsp dried rosemary
1 1/2 tsp salt
Freshly ground pepper
3 lamb racks, about 2 lb each, trimmed of most visible fat

How to prepare

Combine garlic, olive oil, wine, mustard, rosemary, salt and pepper in sm dish Rub over surface of lamb, using fingers (wear rubber gloves to prevent garlic Fragrance on hands) let rest at room temperature 1/2 hour grill over moderately hot Coals, turning several times until cooked to desired doneness, roughly 17 minutes For med rare let meat rest 10 minutes tented with foil to serve, cut through ribs To slice meat, dividing each rack into 2 servings makes 6 servings

Share

LOBSTER BISQUE

Ingredients

2 1 lb lobsters, med sized
2 1/2 cup poultry stock or fish fumet
1 onion, sliced
4 celery stalk, with leaves
2 cloves, whole
1 bay leaf
6 peppercorns
1/4 cup soft butter
1/4 cup flour
3 cup milk, heated
1/4 tsp nutmeg
1 cup cream, hot but not boiling
1/4 cup dry sherry
1/8 tsp parsley, minced
1/8 tsp paprika

How to prepare

Remove the meat from boiled lobsters. Dice the body meat and mince the tail and claw meat. Reserve it. Crush the shells and add them to the stock along with the onion, celery, cloves, bay leaf and peppercorns. Simmer these ingredients for 30 min. Strain the stock. If there is coral roe, force it through a fine sieve. Combine it with: soft butter, blend in the flour. Gradually pour into this mixture: heated milk and nutmeg. When the sauce is smooth and boiling, add the lobster and simmer the bisque, add the sherry and cover for 5 min. Turn off the heat, Stir in the cream and season to taste. Serve at once with minced parsley and paprika.

Share

Mock hollandaise sauce

Ingredients

1 tbsp vegetable oil
1 tbsp cornstarch
3/4 cup homemade chicken broth or commercial low sodium variety
1 egg yolk, lightly beaten
1-2 tbsp fresh lemon juice

How to prepare

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook stirring constantly, until mixture thickens. Remove from heat and add a small amount of the sauce to the beaten egg yolk. Stir to mix well and slowly pour egg mixture into sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add lemon juice. Stir to mix well. Yield: 1 cup

Share

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.

Share

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.

Share

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

Share

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

Share

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

Share