Friday Anne Keyes | Friday Anne Keyes

17 Oct Rabbit Liver Country Pate 01

Posted at 19:54h in Appetizers, Bulk Foods, Cold Dish, French (Haute’), Meats, Starters, Utility Recipe

[wpurp-searchable-recipe]Rabbit Liver Country Pate 01 - A classic. American tastes, now a days, will lean more towards Chicken Livers for this dish, me, I like Duck Livers, but whatever your choice, the outcome from this recipe is rich and delicious. So, let's get...

17 Oct Turned Mushroom 01

Posted at 08:36h in Condiments & Marinates, French (Haute’), Garnish, Misc. Foods, Vegetables

[wpurp-searchable-recipe]Turned Mushroom 01 - I learned this technique from a very old, dear friend back in the 80's. The method here I listed from http://www.thefunguymushrooms.com/recipes/how-to-turn-a-mushroom/...

17 Oct Melba Toast 01

Posted at 08:03h in Condiments & Marinates, French (Haute’), Grains, Misc. Foods, Stuffing & Accompaniments, Utility Recipe

[wpurp-searchable-recipe]Melba Toast 01 - A hold over from Classic Cuisine, Melba Toast is still relevant and is a nice addition to a lot of dishes. I add it to a lot of my beef dishes, because I personally like the texture and flavor it...

17 Oct Beef Stock (from Beef Base) 01

Posted at 07:32h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Beef Stock (from Beef Base) 01 - This is just a general utility recipe. Beef Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

17 Oct Garlic Compound Butter 01

Posted at 07:08h in Butters, Dairy, French (Haute’), Italian, Utility Recipe

[wpurp-searchable-recipe]Garlic Compound Butter 01 - This is a Utility Compound Butter I used in restaurants for richer dishes that leaned Italian, and for bolder French dishes as well. A little more than just Garlic Butter, this can be used in a variety of things....

16 Oct Filet Mignon au Poivre Vert 01

Posted at 19:08h in American, Beef, Dinner, Entree's, French (Haute’), Lunch, Roasts

[wpurp-searchable-recipe]Filet Mignon Au Poivre Vert 01 - This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure this entrée I came up with as a Special for the Backstage Restaurant. It...

16 Oct Bracciole 01

Posted at 11:01h in Beef, Dinner, Entree's, Italian, Lunch, Pork, Roasts

[wpurp-searchable-recipe]Bracciole 01 - OK...

15 Oct Sweet & Sour Sauce 01

Posted at 11:56h in Asian, Havana Restaurant, Hawiian, Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Sweet & Sour Sauce 01 - This is the Sweet & Sour Sauce from the Havana Restaurant in New Hope, PA, that we served with Tempura items. I have a few of my versions on here too, but they all usually originate with this...

14 Oct Crepes le Soir 01

Posted at 22:10h in Appetizers, Brunch, Dinner, Entree's, Fish, French (Haute’), Lunch, Seafood, Starters

[wpurp-searchable-recipe]Crepes le Soir 01 - I made several versions of this classic (I think), with slightly different sauces, and with different spellings...

14 Oct White Wine Sauce 01

Posted at 19:01h in American, Bulk Foods, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]White Wine Sauce 01 - This is a bulk recipe for what is mostly a Utility Sauce. It is light, and goes well with Fish, Seafood and Chicken, and some vegetable and pasta dishes. I learned this recipe through working the kitchens; experience...

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Author: Friday Anne Keyes