‘Basics’ Archive

Best Gluten Free Pizza Crust EVER! September 4, 2013 No Comments

Ingredients: 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour* (or see recipe below) 2 Tbs. buttermilk powder 2 tsp. baking powder ½ tsp. dough enhancer 2 tsp. garlic powder 1 tsp. ginger ½ tsp. Italian seasoning 1 tsp. salt 1 tsp. xanthan gum 1 tsp. guar gum 1 c. warm water 1 Tbs. olive oil […]

Nobody Will Know Sweet Potato Pie No Comments

“Nobody Will Know” Sweet Potato Pie This pie has an ancient secret, but nobody, and I do mean..”nobody” has ever guessed it was made with a mix. This recipe holds up to your being happy to bring pies to a family event. Delicious, creamy, old-fashioned homemade taste..they’ll even forgive the store-bought crust because the filling […]

Middle eastern rice with mince and spices May 3, 2011 No Comments

2 cups long grain rice 500g lamb mince 2 medium onions 2 cloves garlic 1 Tbsp grated ginger 1/2 tsp cardamom 1/2 tsp cumin 1/2 tsp nutmeg 1/2 tsp tumeric 1/2 tsp coriander 1/2 tsp cloves 1 Tbsp pepper 1 Tbsp cinnamon

Nantua Sauce – Great Chefs December 13, 2009 No Comments

1 tablespoon(s) Oil, olive 15 small Crayfish 1 Garlic, bulb, cut in half 1 cup(s) Mirepoix ** 1 teaspoon(s) Peppercorns, crushed 1 Bay leaf 4 tablespoon(s) Mushrooms, button, chopped 1/2 cup(s) Cognac 1 cup(s) Tomatoes, chopped 2 tablespoon(s) Parsley, chopped 1 tablespoon(s) Tarragon, chopped 1/2 cup(s) Puree, tomato 4 cup(s) Stock, fish 1/2 cup(s) Cream […]

Beef Stock – Master Chefs No Comments

2 tablespoon(s) Oil, vegetable 6 pound(s) Bones, beef, meaty 2 medium Onions, trimmed, quartered — don’t peel 2 large Carrots, peeled, trimmed — coarsely chopped 2 Celery, stalks, trimmed, — coarsely chopped 1 Leek, trimmed, halved — lengthwise, coarsely — chopped, (white and — green parts) 4 Garlic, cloves, unpeeled 1 bn Parsley, stems 2 […]

Lamb Stock – Master Chefs No Comments

Bones and trimmings from — 2 racks of Lamb 1/2 cup(s) Water, plus more as — needed 1 cup(s) Tomato, fresh or canned 1 medium Onion, chopped 2 large Carrots, chopped 2 each Celery, stalks, trimmed — and chopped 5 each Garlic, cloves, chopped 1 each Thyme, fresh, sprig OR 1/2 teaspoon(s) Thyme, dried 2 […]

Asparagus Sauce – Great Chefs No Comments

1 1/2 pound(s) Asparagus, medium/small 2 ounce(s) Butter, unsalted 2 cup(s) Cream, heavy Salt (to taste) Pepper (to taste) Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not […]

Hazelnut Praline Buttercream – Master Chefs No Comments

1 cup(s) Milk 4 Egg yolks 1/3 cup(s) Sugar, plus 1 tablespoon(s) Sugar 1 cup(s) Butter, unsalted, at — room temperature 4 ounce(s) Hazelnut Praline Paste * Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat […]

Apricot Glaze – Great Chefs No Comments

1 cup(s) Jam, apricot 1/2 cup(s) Sugar 1/4 cup(s) Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

Fish Fume – Great Chefs No Comments

——FISH FUME—— Fish bones (sole is best — or use 1/2 salmon/sole) 2 tablespoon(s) Butter 1/2 medium Onion, sliced 1/2 medium Carrot, sliced Bouquet Garni * 1 1/2 cup(s) Wine, white 1 cup(s) Stock, chicken OR 1 cup(s) Water * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) […]