Friday Anne Keyes | Ingredients Butter, unsalted

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 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 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....

14 Oct Roux (Dark Brown) 01

Posted at 08:29h in Instructional, International, Sauces & Gravies, Soups & Stocks, Southern Cooking, Stews & Casseroles, Universal, Utility Recipe

From Allrecipes.com: "Roux (pronounced “roo”) is a thickener for sauces and soups that combines equal parts flour and butter. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps." The Original Article at Allrecipes: ...

14 Oct Roux (Brown) 01

Posted at 08:05h in Instructional, International, Sauces & Gravies, Soups & Stocks, Southern Cooking, Stews & Casseroles, Universal, Utility Recipe

14 Oct Roux (Blonde) 01

Posted at 07:52h in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe

14 Oct Roux (White) 01

Posted at 07:42h in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe

07 Oct Chicken Curry (Baby Watson’s)

Posted at 18:07h in Asian, Baby Watson, Bulk Foods, Chicken, Dinner, Entree's, Indian, Recipes

[wpurp-searchable-recipe] - This recipe, or one matching it very very closely, appears elsewhere on here; as far as I remember, this was the update version after a few lessons learned during distribution...

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