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Recipes
Baked Herb and Cheese Toasts
By JDARK
Remove crust from loaf of bread
- 1 loaf bread
- 2 eggs
- 1/2 ounce butter, melted
- 2 teaspoons parsley
- 2 teaspoons thyme
- 3/4 cup grated Cheddar cheese
- 1/2 cup grated Parmesan
- salt and pepper, to taste
- Tabasco, to taste
Chicken Jambalaya
By JDARK
In a heavy 7 to 8 quart pot, heat the oil over high heat
- 2 tablespoons vegetable oil
- 4 pounds chicken
- 4 cups chopped onion
- 3/4 cup chopped green peppers
- 3/4 cup thinly sliced green shallot
- 1 tablespoon finely minced garlic
- 3 tablespoons finely minced fresh parsley
- 1/2 cup finely chopped lean baked ham
- 1 pound pork, cut into 1/2-inch cubes
- 6 Creole smoked sausages, sliced 1/2-inch thick
- 3 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 2 whole bay leaves
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cloves
- 1/4 teaspoon dried basil
- 1/8 teaspoon mace
- 1 1/2 cups rice
- 3 cups water
Meuniere Sauce
By JDARK
In a small heavy saucepan melt the butter slowly over the low heat, then cook over low heat until the butter begins...
- 1 1/2 cups unsalted butter
- 1 teaspoon ground black pepper
- 1/4 cup fresh lemon juice
- 4 tablespoons finely minced fresh parsley
Bearnaise Sauce
By JDARK
In a small heavy saucepan combine the ingredients for the glaze and cook over medium heat until the mixture is redu...
- Glaze
- 1 1/2 tablespoons minced green shallot
- 1/4 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 cup dry white wine
- 1/2 tablespoon dried tarragon
- 1/2 tablespoon dried chervil
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Butter
- 1/2 cup butter
- 3 large egg yolks
- 1/8 teaspoon cayenne
Marchand de Vin Sauce
By JDARK
In a large heavy saucepan, melt the butter over low heat
- 1/2 cup salted butter
- 3 tablespoons flour
- 1/4 cup very finely mined lean baked ham
- 1/2 cup finely minced green shallot
- 3 tablespoons finely minced onion
- 1/4 cup finely minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1 cup rich beef stock
- 1/2 cup dry red wine
Bordelaise Sauce
By JDARK
In a small heavy saucepan melt the butter over low heat
- 1/4 cup salted butter
- 2 tablespoons olive oil
- 3 large garlic gloves, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 tablespoon finely minced fresh parsley
New Orleans Bechamel Sauce
By JDARK
In a heavy 2-quart saucepan, melt the butter over low heat; do not brown
- 2 tablespoons salted butter
- 1 1/2 tablespoons flour
- 3/4 cup milk
- 4 drops Tabasco
- 1/2 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
Beurre Blanc
By JDARK
Combine the ingredients for the glaze in a small heavy saucepan
- Glaze
- 1/4 cup dry white wine
- 1 1/2 tablespoons very finely minced shallots
- 1/2 teaspoon very finely minced garlic
- Butter
- 1/4 teaspoon ground white pepper
- 1/2 cup salted butter, softened
Pumpkin, Ginger and Apple Soup
By JDARK
Heat a small skillet, add vegetable oil and saute onion until translucent
- 550 grams pumpkin, roughly chopped
- 2 apples, peeled and roughly chopped
- 1 tablespoon roughly grated ginger
- 1 potato, peeled and roughly chopped
- 2 1/2 cups chicken stock
- 1/4 cup cream
- salt and pepper to taste
- 1 small onion, chopped
French Bread
By JDARK
Place the flour in the container of a food processor fitted with a steal blade
- 3 1/2 cups flour
- 2 teaspoons salt
- 1 teaspoon instant or rapid-rise yeast
- Scant 1 1/2 cups water