Drwilliamg's profile page
Recipes
Blender Hollandaise
By drwilliamg
Tried and true for > 30 years
- 3 Egg Yolks
- 1 TB Lemon Juice—fresh
- 1/4 tsp salt
- 1 stick (1/2cup) butter.
Jeanne Edwards "World Famous" Dill Pickles
By drwilliamg
Crunchy, salty, puckery, dill pickles !!
- 1 pound 3" pickling cucumbers/qt jar. 7 jars=1 batch.
- Green dill heads.
- 1 clove garlic/jar
- 1 tsp sugar/jar
- 10 cups water/batch
- 5 cups vinegar/batch
- 1 1/4 cups pickling salt/batch
Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparag
By drwilliamg
Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta
- 1 * 1 pound asparagus tips
- 1 * 1 pound dry fettuccine
- * Salt
- * Extra-virgin olive oil, 2 tablespoons plus some for drizzling
- 2 * 2 cloves garlic, chopped
- 1 * 1 shallot, thinly sliced
- 1/2 * 1/2 cup dry white wine, eyeball it
- 1/2 * 1/2 cup chicken stock
- 1 * 1 (14-ounce) can crushed tomatoes
- * Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle
- 1/4 * 1/4 cup heavy cream, eyeball it
- * Black pepper
- 2 * 2 tablespoons butter
- 1 * 1 cup bread crumbs
- 1 * 1 lemon, zested
- * Handful parsley, finely chopped
- 16 * 16 sea scallops, trimmed
Veal Scallopini with Brown Butter and Capers
By drwilliamg
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers
- 3 * 3 tablespoons olive or vegetable oil
- 1/2 * 1/2 cup all-purpose flour
- 1 * 1 pound thin veal scallopini (less than 1/4 inch thick)
- 1/2 * 1/2 stick unsalted butter, cut into pieces
- 1 1/2 * 1 1/2 tablespoons red-wine vinegar
- 1 1/2 * 1 1/2 tablespoons drained small capers
- 2 * 2 tablespoons chopped flat-leaf parsley
Sauted Mushrooms with Madiera Sauce
By drwilliamg
I copied this from the now defunct Aristocrat in LV
- 1 TB butter
- 5-6 fresh mushrooms, thick sliced. (I use shiitake mushrooms, but any will do)
- 1/4 cup Madiera wine.
- 1 heaping teaspoon dried tarragon leaves.
- 1 TB minced shallot (or green onion)
- Shredded Gruyere cheese.
- 1/3 cup demi-glace.
- Salt
Paneed Veal
By drwilliamg
Veal with parmesian and crumbs
- 6 thin slices of veal 3-4 oz.
- seasonings
- 3 whole eggs
- 1/2 cup Parmesian
- 2.5 cups crumbs.
- 1/2 cup clarified butter
Roasted Veal Chop with Morels
By drwilliamg
Preheat oven to 350°F with rack in middle
- cups * 1 1/2 cups boiling water
- ounces * 1 1/4 ounces dried morels (about 1 1/3 cups)
- * 2 (1 1/3-inch-thick) veal rib chops
- tablespoon * 1 tablespoon vegetable oil
- tablespoons * 1 1/2 tablespoons unsalted butter
- * 1 garlic clove, smashed
- * 1 thyme sprig
- tablespoon * 1 tablespoon finely chopped shallot
- tablespoon * 2 tablespoon Cognac
- cup * 2/3 cup crème fraîche
- tablespoon * 1/2 tablespoon chopped chives
- teaspoon * 1 teaspoon chopped tarragon
Bechamel (white) Sauce
By drwilliamg
Melt the butter and flour together over med heat
- Roux (pron rew)
- 3 TB flour
- 2 TB butter
- Liquid
- 2 cups hot milk
- salt to taste
- white pepper to taste.
Tournedos Rossini (Beef Tenderloins in Madeira Sauce)
By drwilliamg
Combine 1/2 cup (125 ml) of the Madeira, the beef stock, and the truffle juice in a small saucepan and boil over mo...
- 3/4 cup (180 ml) dry Madeira
- 2 cups (500 ml) beef stock
- 2 Tbs (30 ml) truffle juice*
- 1 Tbs (15 ml) arrowroot (cornstarch may be substituted) mixed with
- 1/4 cup (60 ml) water
- 6 Tbs (90) ml) butter
- 4 slices white bread, cut into rounds about 3 inches (7 cm) in diameter
- 4 six-ounce (170 g) beef tenderloin steaks (tournedos), about 1 1/2 inches (4 cm) thick
- Salt and freshly ground pepper to taste
- 4 round slices canned foie gras, about 1/4 inch (5 mm) thick and 2 inches (5 cm) in diameter
- 4 round slices of black truffle, about 1/8 inch (2 mm) thick and 1 inch (2.5 cm) in diameter
- 2 Tbs (30 ml) chilled butter, cut into pieces
- * The liquid the truffles are packed in.
Veal Marsala
By drwilliamg
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, sti...
- tablespoons * 3 tablespoons unsalted butter
- pound * 1 pound mushrooms, quartered
- large * 1 large garlic clove, minced
- tablespoons * 2 tablespoons chopped fresh flat-leaf parsley
- pound * 1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
- teaspoon * 1/2 teaspoon salt
- teaspoon * 1/4 teaspoon black pepper
- teaspoon * 1/4 teaspoon dried thyme, crumbled
- teaspoon * 1/4 teaspoon dried oregano, crumbled
- tablespoons * 1 1/2 tablespoons olive oil
- cup * 1/3 cup all-purpose flour
- cup * 2/3 cup sweet Marsala wine
- cup * 1 cup beef or veal demiglace*
- * Accompaniment: egg fettuccine tossed with butter