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Recipes
Cheddar Chive Soufflés
By á-30
Grease the bottom and sides of your ramekin(s) and sprinkle with parmesan cheese
- butter for greasing the ramekins (I use old butter wrappers for this)
- 2 tbsp grated parmigiano reggiano
- 3 tbsp butter
- 3 tbsp flour
- 1.25 cups hot milk
- 4 egg yolks
- 6 oz sharp cheddar, grated
- 1 tsp mustard
- 2 tbsp chopped chives
- 5 egg whites mixed with 1 tbsp water
- 1/2 tsp cream of tartar
- salt and pepper
Tartar Sauce
By á-30
Mix
- Ingredients:
- 1/2 cup mayonnaise
- 1 tablespoon capers (chopped)
- 1 tablespoon dill pickle or cornichons (chopped)
- 2 tablespoons dill (chopped)
- 1/2 lemon (juice)
Tortilla Soup
By á-30
Cut slit in 1 long side of each chile; pull open
- 6 * 6 dried guajillo chiles, stemmed
- 2 * 2 dried pasilla chiles, stemmed
- 12 * 12 5- to 6-inch-diameter white corn tortillas
- 2/3 * 2/3 cup plus 2 tablespoons corn oil
- 2 * 2 cups coarsely chopped plum tomatoes
- 1 1/2 * 1 1/2 cups water
- 1/4 * 1/4 small white onion
- 2 * 2 large garlic cloves
- 1 * 1 large sprig fresh epazote or 2 large fresh cilantro sprigs
- * Pinch of baking soda
- 4 * 4 cups low-salt chicken broth
- 1/2 * 1/2 cup crumbled queso fresco
- 1 * 1 small avocado, peeled, pitted, diced
- 1/4 * 1/4 cup crema mexicana* or sour cream
Sauce Poivrade
By á-30
Brown sauce with bacon, carrots, onions, shallots and cracked pepper corns
- Brown sauce with bacon, carrots, onions, shallots and cracked pepper corns. Served with red meat and game.
7 Cheese Macaroni and Cheese
By á-30
In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing unt...
- 1/4 lb. butter
- 1/4 lb. flour
- 1 pt. whole milk
- 1 qt. heavy cream
- 8 oz. shredded mozzarella
- 8 oz. shredded fontina
- 2 oz. St. Andre (or Triple Cream Brie)
- 8 oz. shredded smoked Gouda
- 16 oz. grated parmesan
- 8 oz. goat cheese
- 16 oz. sour cream
- 1 C. thin-sliced prosciutto ham, cut into strips
- 1 C. fresh green peas, or frozen defrosted
- 10 servings cooked macaroni
- 1 Tbsp. minced black truffles
Parsley Garlic Butter
By á-30
A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything f
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons minced shallot
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Thai Chicken Noodle Soup
By á-30
Heat the oil in a large saucepan over medium-high heat
- 1 tbs vegetable oil
- 2 garlic cloves, thinly sliced lengthways
- 2 fresh red birdseye chillies, deseeded, finely chopped
- 1 stem lemon grass, pale section only, bruised
- 1 L (4 cups) chicken stock
- 2 (about 500g) single chicken breast fillets
- 1 x 400g pkt fresh thin rice noodles
- 80 ml (1/3 cup) fresh lime juice
- 1 1/2 tbs fish sauce
- 1 x 150g pkt baby spinach leaves
- 1/2 cup loosely packed fresh coriander leaves, to garnish Lime wedges, to serve
She Crab Soup
By á-30
In a large, heavy pot over low heat, melt butter; add flour and blend until smooth
- 2 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups half & half cream
- 4 teaspoons finely-grated onion
- 3/4 teaspoon Worcestershire sauce
- Salt and white pepper to taste
- 1/4 teaspoon ground mace
- 1/4 teaspoon red (cayenne) pepper
- 1/4 teaspoon grated lemon zest (rind)
- 1 1/2 pounds flaked blue crab meat*
- 1/4 cup crab roe**
- 3 tablespoons dry sherry
- 1 tablespoon finely-chopped fresh parsley leaves
Chinese Barbecued Spareribs
By á-30
# Trim off excess fat from the thick edges of spareribs
- 2 banks of spareribs, uncut, about 2 pounds each
- 3 cloves garlic, minced
- 1/2 cup ketchup
- 1/2 cup sweet bean sauce or hoi sin sauce
- 1/2 cup soy sauce
- 1/4 cup sherry
Texas Chili
By á-30
Brown the meat and onion in dressing in Dutch oven on medium-high heat 5 minutes, stirring occasionally
- 1 pound each beef and pork for stew, cut into /2-inch pieces
- 1 large onion, chopped
- 1/2 cup Italian salad dressing, divided
- 1 can (14 oz. size) beef broth
- 1 jar (16 oz. size) salsa
- 1 tablespoon chili powder
- 2 cans (16 oz. size) black beans, drained, rinsed
- 4 cups hot cooked white rice