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:: Basics ::
Chocolate Leaves - Master Chefs - 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, B...
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Chocolate Mousse - Master Chefs - 1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped -- to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, -- melted, cooled to room -- te...
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Chocolate Rum Cream - Master Chefs - 4 oz Chocolate, semi-sweet, -- melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearl...
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Court Bouillon - Master Chefs - 2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea Celery, stalk, sliced 1 ea Leek, (white part only), -- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt) 1 ea Thyme, sprig, fresh, OR ...
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Cream Of Shallots Sauce - Great Chefs - 8 oz Wine, white, dry 2 oz Juice, lemon 4 oz Cream, heavy 4 oz Butter 4 tb Shallots, chopped Salt (to taste) Pepper (to taste) Oyster juice, from the -- shucked oysters In a saucepan, cook the shallot...
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Curry Butter - Great Chefs - 1/4 lb Butter, unsalted 2 ea Ginger, thin slices, -- chopped 1 lg Shallot, chopped 1 sm Garlic, clove, chopped 1 sm Chili, green, seeded and -- chopped 1 tb Garam Masala (see any -- Indian cookbook) 1...
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Duck Stock - Master Chefs - 5 lb Duck, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, with leaves, -- trimmed...
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Fish Fume - Great Chefs - ---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter 1/2 md Onion, sliced 1/2 md Carrot, sliced Bouquet Garni * 1...
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Hazelnut Praline Buttercream - Master Chefs - 1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at -- room temperature 4 oz Hazelnut Praline Paste * Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to...
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Lamb Stock - Master Chefs - Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as -- needed 1 c Tomato, fresh or canned 1 md Onion, chopped 2 lg Carrots, chopped 2 ea Celery, stalks, trimmed -- and chopped 5 ea G...
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