Friday Anne Keyes | Cuisines French (Haute)

26 Oct How to Render Duck Fat 01

Posted at 16:09h in French (Haute’), French (Nouvelle), How to..., Instructional, International, Method, Misc. Foods, Poultry, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Render Duck Fat 01 - Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French...

25 Oct Duxelles 01

Posted at 14:43h in Appetizers, Brunch, Dinner, French (Haute’), Hors d’oeuvres, Starters, Stuffing & Accompaniments, Utility Recipe, Vegetables, Vegetables, Vegetarian

[wpurp-searchable-recipe]Duxelles 01 - Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béarnaise recipe, but my official recipe will...

19 Oct Duck Liver Pate 01

Posted at 08:42h in Appetizers, Backstage Restaurant, Cold Dish, Dinner, French (Haute’), Hors d’oeuvres, Poultry, Starters, Utility Recipe

[wpurp-searchable-recipe]Duck Liver Pate 01 - This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason being, I needed...

19 Oct Béarnaise Sauce 01

Posted at 08:10h in Eggs, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Béarnaise Sauce 01 - One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon...

18 Oct Tarragon Reduction 01

Posted at 21:50h in Bulk Foods, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Tarragon Reduction 01 - There are many different interpretations of Tarragon Reduction, but for me, the one I learned from my good friend Dave at the Hartsville Inn is pretty much the only one I use. I use Dried Tarragon as I believe it...

18 Oct Maître d’hôtel Butter 01

Posted at 08:16h in Butters, Dairy, French (Haute’), Utility Recipe

[wpurp-searchable-recipe]Maître d'hôtel Butter 01 - A French classic that is a wonderful finish to so many dishes, especially meats and fish. - Butter, unsalted (Softened), Lemon Juice, Parsley, Fresh, chopped, Dijon Mustard, Paprika, Cayanne Pepper, ground, Sea Salt, Pepper, Black, Ground, Beat the butter, lemon...

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 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....

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