‘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

Hazelnut Praline Buttercream – Master Chefs December 13, 2009 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.) […]

Almond Meringue – Master Chefs No Comments

6 Egg whites, at room temp. 2 1/2 tablespoon(s) Sugar 2 1/2 cup(s) Sugar, powdered, sifted, — plus more as needed 3/4 cup(s) Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to […]

Duck Stock – Master Chefs No Comments

5 pound(s) Duck, parts, (backs, — necks, carcasses, and — giblets), (no livers) 2 large Onions, coarsely chopped 2 medium Carrots, peeled, trimmed — coarsely chopped 2 large Celery, stalks, with leaves, — trimmed, coarsely chopped 2 Garlic, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pinch Thyme, dried 1 Bay leaf […]

Curry Butter – Great Chefs No Comments

1/4 pound(s) Butter, unsalted 2 each Ginger, thin slices, — chopped 1 large Shallot, chopped 1 small Garlic, clove, chopped 1 small Chili, green, seeded and — chopped 1 tablespoon(s) Garam Masala (see any — Indian cookbook) 1 tablespoon(s) Curry, powder (If Garam — Masala is not — available, use 2 tablespoon(s) of — Curry […]

Cream Of Shallots Sauce – Great Chefs No Comments

8 ounce(s) Wine, white, dry 2 ounce(s) Juice, lemon 4 ounce(s) Cream, heavy 4 ounce(s) Butter 4 tablespoon(s) Shallots, chopped Salt (to taste) Pepper (to taste) Oyster juice, from the — shucked oysters In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the […]