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Recipes
Raspberry Creme Brulee
By drwilliamg
Preheat the oven to 300 degrees F
- # 1 extra - large egg
- # 4 extra - large egg yolks
- # 1/2 cup sugar, plus 1 tablespoon for each serving
- # 3 cups heavy cream
- # 1 teaspoon cardamom
- # 2 tablespoons framboise liqueur
- # 1 teaspoon pure vanilla extract
- # 1/2 pint fresh raspberries
Green Chili Stew
By drwilliamg
Santa Fe Style
- 1 1/2 pounds lean pork, cut into 1 1/2" cubes.
- Vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 quart pork or chicken broth
- 6 New Mexican green chilies, cut into thin strips
- 2 small tomatoes peeled and chopped
- 1 large potato peeled and diced
- 1/2 teaspoon dried oregano
Lemon Bars
By drwilliamg
Traditional
- Cookie Base:
- 1 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 2 cups unbleached all-purpose flour
- Lemon Filling:
- 2 cup sugar
- 4 tablespoons unbleached all-purpose flour
- 1 half teaspoon baking powder
- 4 eggs
- 6 tablespoons fresh lemon juice (90 ml)
- 1/2 teaspoon fresh lemon rind
Raspberry Sauce
By drwilliamg
Use with Lemon Bars
- 2 pints raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Rhubarb Pie
By drwilliamg
Sift flour and sugar together, add egg, beat thoroughly and add rhubarb
- 3 tablespoons flour
- 1 cup sugar
- 1 egg beaten
- 2 cups of rhubarb cut into small pieces
- 1 plain pastry
Pate Brisee II
By drwilliamg
For top and bottom pie crust, ect
- 2 cups all-purpose flour
- 1/4 pound plus 2 Tablespoons butter cut into 8 pieces.
- 1 teaspoon salt
- 1 egg
- 1 1/2 to 2 tablespoons ice water
Creme Brulee
By drwilliamg
Classic Creme Brulee
- 1 cup whipping cream
- 2 egg yolks
- 1/3 cup sugar
- pinch of salt
- 1/2 teaspoon vanilla
- 6 to 8 teaspoons sugar
Linguine with Scallops and Snow Peas in a Saffron Sauce
By drwilliamg
Bring a large pot of salted water to a boil
- For the Saffron sauce:
- 1/2 * 1/2 pound sea scallops
- 1/2 * 1/2 pound squid ink linguine
- 1/2 * 1/2 pound snow peas
- 1/2 * 1/2 cup finely minced shallots
- 1/2 * 1/2 cup dry white wine
- 1 to 2 * 1 to 2 tablespoons heavy cream
- 1 to 2 * 1 to 2 sticks cold butter, cut into pieces
- 1 * 1 pinch saffron threads
- * Fresh lemon juice
- * Salt and white pepper to taste
Blender Bearnaise
By drwilliamg
WR's Original Recipe: Tried and True
- 1/2 cup red wine vinegar
- 3 shallots, chopped fine
- 1 TB fresh tarragon leaves or 1 heaping tsp dried
- 1/4 tsp white pepper
- 3 egg yolks
- 1/4 tsp salt
- 1 stick (1/2 cup) butter
Vermont Cheese Soup
By drwilliamg
1. Heat to stock to boiling
- 3 cups chicken stock
- 1 leek chopped white part only
- 1 stalk of celery chopped
- 1/2 medium onion chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup shredded sharp cheddar cheese
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg
- salt to taste
- 1 half cup cream
- 1 egg yolk
- 1/4 cup dry white wine