3 c consommé or chicken broth
1 large head cauliflower
4 medium leeks (white part only) or
1 medium onion
1 medium sized potato, peeled and diced
2 chicken bouillon cubes
2/3 c heavy cream
Ground nutmeg
Salt & white pepper
Butter
Thinly slice cauliflower (about 4 cups). In a 3 quart saucepan over high heat combine broth, cauliflower, leeks, potato, and bouillon cubes. Bring to a boil. Cover, reduce heat, and simmer until vegetables are soft (about 15-20 minutes).
Puree mixture and return to pan. Add cream, ¼ t. nutmeg, and salt and pepper to taste. Heat through.
Top individual servings with a small pat of butter and sprinkle with nutmeg.
Makes about 6 cups
3 c water
1 chicken bouillon cube
½ small head cauliflower
3 T butter
¼ c all-purpose flour
1 c milk or cream, or a combination
Salt
Ground nutmeg
Minced chives, if desired
Croutons, if desired
Melt butter in a medium saucepan. Add flour, stirring constantly. Cook 1 to 2 minutes. Add hot cauliflower puree, reserved cooking liquid, milk or cream, salt, and nutmeg. Simmer 3 to 5 minutes. Add reserved whole flowerets; heat through. Pour soup into a warm tureen. Sprinkle with chives and croutons, if desired. Serve immediately.
Makes 4 servings
Variation
For a richer, creamier soup, stir 1 or 2 egg yolks beaten lightly with a little cream into soup immediately before serving. Do not boil soup after these have been added.
4 T butter
1 lb. cauliflower, chopped
2 small boiling potatoes, peeled and coarsely chopped
½ t cinnamon
Salt and freshly ground pepper
4 c water
¼ c (or more) heavy cream
Snipped fresh chives
Transfer soup to blender and puree. Return to saucepan and bring to a boil, stirring constantly. Reduce heat. Add ¼ c cream and simmer, 2 to 3 minutes stirring constantly. (Add more cream if thinner consistency is desired.) Adjust seasoning. Ladle soup into bowls. Garnish with remaining butter, cinnamon, and chives.
Makes 4 servings
3 T butter or margarine
1 medium-size onion
¼ t caraway seeds
1 medium-size head green cabbage (1½ to 2 lbs.), cored and
coarsely shredded
1½ c Root Vegetable Stock
1 c milk
1½ c half-and-half (light cream)
Salt and White pepper
In a blender or food processor, whirl about half of the mixture until smooth. Return puree to pan and stir in milk and half-and-half. Cook over medium heat, stirring occasionally, until soup is steaming but not boiling. Season to taste with salt and pepper.
Makes about 7 cups.
Spaetzle are little dumplings made from flour-and-egg dough.
In this recipe the spaetzle dough is more like a loose batter and cooks quickly.
1½ T unsalted butter
1 medium onion
½ lb. Shitake mushrooms, stemmed, caps quartered
2½ t sweet Hungarian paprika
2½ t hot Hungarian paprika
1 t tomato paste
1½ c plus 1½T all-purpose flour
2 quarts turkey stock
2 medium carrots cut in ½-inch pieces
2 c cubed leftover turkey
1¼ t salt
2 small eggs, beaten
¾ c sour cream, at room temperature
Freshly ground black pepper
1 T chopped flat-leaf parsley
Meanwhile, in a small saucepan of boiling water, cook the carrots over moderately high heat until tender, about 8 minutes. Stir the carrots and their cooking liquid into the soup. Add the turkey meat to the soup and let simmer.
Bring a large saucepan of water to a boil. Meanwhile, make the spaetzle batter. In a medium bowl, combine the remaining 1½ cup flour with the salt. With a wooden spoon, beat in the eggs and 1½ cups water until a smooth batter forms; it should be rather loose.
When the water boils, use a perforated spoon (the larger the holes the better) to scoop up the batter. Hold the spoon over the boiling water and tap it against the pan so the spaetzle can fall through into the water in strands. The spaetzle are done as soon as they rise to the surface. Use another slotted spoon or a skimmer to transfer them to a colander to drain. Repeat with the remaining batter.
Stir in the spaetzle into the soup. Stir the sour cream to loosen it, then slowly whisk it into the soup. Do not let the soup boil once the sour cream has been added; the sour cream may curdle. Remove the soup from the heat. Season to taste with salt and black pepper. Ladle the soup into bowls and garnish with chopped parsley. Serve immediately.
6 servings
Notes:
Increase carrots to 4-5 medium. Spätzle can also be made by scraping the batter off a cutting board or the edge of the bowl with the edge of a knife, dropping into the boiling water.
Leftover turkey carcass, bones, skin and meat
2 medium onions, chopped
1 carrot, chopped
Green tops of 3 leeks
2 bay leaves
Strain the stock and let cool. Refrigerate for up to 5 days. Skim the fat from the surface before using.
Makes 4 quarts
12 to 14 lbs bones and scraps (cooked or raw, or a combination)
from chicken, turkey, duck (plus any poultry skin or giblets, except
livers), lamb, pork, ham or beef
(limit bare beef bones to about a third of total)
About 5 quarts water
4 or 5 each medium sized onions and carrots, cut into chunks
1 medium sized turnip, cut into chunks
8 to 10 parsley sprigs
10 to 20 black peppercorns
2 bay leaves
Spread out meat and bones in a large rimmed baking pan. Bake, uncovered in a 400º oven for 1 hour 15 minutes or until bones and scraps are well browned.
When cool enough to handle, transfer meat, bones, and all drippings to kettle. With a little of the water, rinse all browned bits from the baking pan and add to kettle.
Add onions, carrots, turnip, parsley, peppercorns, and bay leaves. Pour in water to almost cover ingredients. Bring to a boil; cover, reduce heat and simmer for about 4 hours. Let stand until cool. Discard most big bones and pour remaining broth and bones into a colander catching broth in another container. Then, to remove tiny scraps pour broth through a colander lined with a moistened cloth. Cover and refrigerate broth.
Lift off and discard all fat. Heat broth until liquefied. Measure broth; if you have more than 3 quarts, boil rapidly to reduce broth to this amount; if less, add water to make 3 quarts. Do not salt broth until ready to use, because if you reduce the broth later it can become too salty.
Refrigerate for up to a week; or freeze (in small, usable portions) for longer storage.
Makes 3 quarts
2 T butter or margarine
2 large carrots, coarsely chopped
1 large turnip, coarsely chopped
2 large stalks celery, thinly sliced
(include leaves, if any)
2 large onions, chopped
12 c water
2 t salt
6 large parsley sprigs
½ bay leaf
1 t thyme leaves
2 whole cloves garlic
¼ t black peppercorns
Stir in water, salt, parsley, bay leaf, and thyme. If desired, add garlic and peppercorns. Bring to a boil over high heat. Cover, reduce heat, and simmer for 1½ hours. Strain and discard vegetables.
Makes about 10 cups
8 cups coarsely shredded, lightly packed greens
(This stock is best made with two different greens-4 cups each.
Choose from spinach, Swiss Chard, kale, or mustard greens;
The latter two make a stronger-flavored stock.)
1 small head green cabbage, coarsely shredded
1 c lightly packed parsley sprigs
2 large stalks celery, chopped (include leaves, if any)
1 large onion, coarsely chopped or
2 leeks, sliced (include lower third of green tops)
3 large cloves garlic, minced or pressed
2 t salt
1 t thyme leaves
1 bay leaf
½ t black peppercorns
12 c water
Makes about 8 cups
Rye Croutons (Recipe follows)
3 medium onions
4 T butter or margarine
½ t caraway seeds
¼ t thyme leaves
1 T unbleached all-purpose flour
2 c Root Vegetable Stock
¾ c half-and-half(light cream) or milk
Salt and white pepper
Remove stem and root ends from onions; cut in half lengthwise and thinly slice each half lengthwise so that it falls into slivers. Melt better in a 2 to 3-quart pan over medium heat. Add onions and cook, stirring occasionally, until soft but not browned (about 15 minutes). Mix in caraway seeds and thyme, then stir in flour to coat onions. Stirring constantly, slowly pour in stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
In a blender or food processor, whirl about half of the onions and a little broth until smooth. Return puree to pan and stir in half-and-half. Cook over medium heat, stirring occasionally, until soup is steaming. Season to taste with salt and pepper. Top each serving with crouton.
Makes about 4 cups.
Makes about 1 cup.
4 oz dried cèpes
2 T dry Madeira
Hot water as needed
4 T butter, preferably clarified
1 medium-large onion, chopped(about 1 c)
1 T fresh marjoram or ¾ t dried
1½ t Sherry vinegar
½ t salt
2 T all purpose flour
4 c beef stock
1 c whipping cream
½ carrot, cut into ½-inch dice
1 baking potato, cut into ½-inch dice
Juice of ½ lemon
Freshly ground white pepper
2 T chopped parsley
In a saucepan, heat 2 tablespoons butter over medium-high heat, add cèpes, onion, and marjoram and toss 2 minutes. Add vinegar, ½ t salt, ¼ cup of reserved liquid. Simmer 5 minutes; set aside.
In a separate saucepan, melt remaining butter; stir in flour and cook 3 minutes. Whisk in stock and bring to a boil. Add cream and carrot and simmer, uncovered.
Meanwhile, blanch potato in boiling salted water 3 minutes; drain and rinse under cold water. When carrot is nearly tender, add potato and cook until all ingredients are tender, about 5 minutes. Add cèpe mixture and simmer 5 minutes. Add lemon juice and adjust seasonings to taste with salt and white pepper. Add parsley and serve.
Makes 4 servings
2 lbs Boiling Potatoes
1 qt Chicken Stock
6 T Butter
¼ T Marjoram
1 c chopped Celery
½ T Salt
1 c finely chopped Carrots
freshly ground Pepper
¼ c Parsnips ½" diced
½ c chopped Mushrooms
2 T Flour
Serving Size : 4
1 stewing chicken (about 5 lbs.) cut into pieces
1 stalk celery (including leaves) cut into 2" pieces
1 small onion, cut in half
1 clove garlic, cut in half
1 bay leaf
2¼ t salt
1 t whole peppercorns
Potato Dumplings (recipe follows)
3 T flour
1/3 c cold water
½ t ground sage
1/8 t ground pepper
paprika
Add celery, onion, garlic, bay leaf, 2 t salt, and peppercorns to chicken. Reduce heat to low. Cover and cook until chicken is tender (2½ to 3 hours). Remove chicken from Dutch oven, reserving chicken and the broth. Keep chicken warm.
Prepare Potato Dumplings.
Heat broth in Dutch oven over medium heat to boiling. Drop dumplings carefully into broth using a slotted spoon. Reduce heat, cover and cook until dumplings are done and float to the top, 10 to 15 minutes. (Do not uncover during cooking.) Remove dumplings from broth, drain on paper toweling. Keep warm.
Strain broth through a fine sieve. Return 2 cups of the strained broth to the Dutch oven. Reserve remaining broth for another use.
Blend flour, 1/3 c cold water, sage, remaining ¼ t salt, and ground pepper. Gradually stir into broth.
Cook over medium heat, stirring constantly until slightly thick, about 5 minutes. Reduce heat, simmer, stirring frequently, 10 minutes.
Arrange chicken and dumplings on serving platter. Pour about ½ cup of the gravy over chicken and dumplings. Sprinkle with paprika. Pass remaining gravy.
Makes 6-8 servings
1 lb. potatoes (about 3 medium) peeled, boiled, and drained
3 T melted butter
1 egg slightly beaten
6 T flour
1½ t dried parsley
½ t salt
¼ t ground sage
¼ t dried marjoram leaves
1/8 t ground nutmeg
1/8 t pepper
Makes about 24.
1 pork shoulder steak (about 1/3 lb.) boned and cut into ½" cubes
1 boiler-fryer chicken (3-4 lbs.), cut into pieces
8 small onions (about 1-1½" diameter)
½ lb. small mushrooms (quartered if large)
2 c consommé
1 c Beaujolais or other dry red wine
2 T each Dijon mustard and chopped parsley
1 t each cornstarch and water
Add chicken and onions to pan. Cook uncovered over medium heat until chicken and onions are well browned on all sides (about 20 minutes). Lift out meat and set aside.
Add mushrooms to pan and cook, stirring occasionally, until liquid has evaporated and mushrooms are lightly browned. Lift out and add to chicken and onions.
Pour broth into pan. Scrape brown bits free and boil over high heat until reduced to 1 cup.
Return chicken, onions, and mushrooms to pan. Stir in wine and mustard. Bring to a boil. Cover, reduce heat and simmer until meat near thigh bone is no longer pink when slashed (about 30 minutes). Stir in parsley and reserved pork and return to simmering.
With a slotted spoon remove meats and vegetables and arrange on a serving dish. Combine cornstarch and water and add to cooking juices. Bring to a boil, stirring. Pour over chicken.
Makes 4 servings
¼ lb. salt pork, diced
2 broiler fryer chickens (about 3 lbs each) cut into pieces
Salt, pepper, flour
1 T butter
1 T oil
3 medium sized carrots, cut into 1" pieces
12 small onions (about 1" diameter)
¼ c chopped shallots or green onions
¼ c cognac or brandy
1½ c Riesling type dry white wine
(i.e. Riesling, Sylvaner, or
Gewürztraminer)
¾ lb. small mushrooms (quartered if large)
2 T minced parsley
Sprinkle chicken lightly with salt and pepper. Dust with flour, shake off excess.
In a wide frying pan or 5 to 6 quart kettle over medium heat, melt butter with oil. Without crowding, add chicken and cook until well browned on all sides. Add more butter and oil, if needed. As pieces are browned, remove from pan and set aside.
Add carrots, onions, and reserved salt pork to pan. Cook, stirring, until onions are lightly browned. Return chicken to pan along with shallots.
In a small pan over medium heat, warm cognac and set aflame (** Be careful...do not do beneath exhaust fan or near flammable items). Pour at once over chicken, shaking pan until flames die.
Stir in wine, mushrooms, and parsley. Bring to a boil. Cover, reduce heat, and simmer until meat near thigh bone is no longer pink when slashed (about 30 minutes). Season to taste with salt and pepper.
Makes 6 to 8 servings
2/3 c oil
8 Chicken drumsticks and thighs (or use 16 drumsticks or thighs)
4 ribs celery, cut in long strips
4 medium onions, chopped
6 sprigs parsley
1 T chopped fresh tarragon (or 1t dried)
½ c dry vermouth
2 ½ t salt
½ t freshly ground pepper
grated nutmeg
40 cloves garlic, unpeeled
Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter and eaten with the chicken.
Makes 8 servings
1 lb. beef tenderloin
3 T dry sherry
1½ T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
½ t baking soda
¼ t salt
1 clove garlic, crushed
1½ T vegetable oil
2 medium yellow onions, thinly sliced
Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.
Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.
Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.
Makes 4 servings
1½ lbs shoulder of mutton, cubed
salt to taste
1 medium onion, chopped
1/3 c butter
1½ c water
1 clove garlic, crushed
2 T flour
1-1½ c carrots, sliced
Serves 4 to 6
2 T Butter
4 c chopped onions
2/3 c chopped green pepper
1/3 c thinly sliced scallion tops
1 T finely minced garlic
2 T finely minced parsley
1 lb. lean pork
1 c finely chopped baked ham
6 Creole (Polish, French Garlic) smoked sausages, sliced 1/2" thick and kept refrigerated
1½ c long grain rice
3 c rich beef broth
2½ t salt
¼ t freshly ground black pepper
1/8 t cayenne
½ t chili powder
2 whole bay leaves, crushed
¼ t dried thyme
1/8 t cloves
Serves 4
This hearty highly spiced stew makes a fine one dish meal. The best versions of crawfish etoufee are prepared at home. You can cook etoufee in advance and reheat it over a period of several days. Always cook the rice fesh (Serves 4)
6 T salt butter
1/4 c flour
1 c chopped onion
1/2 c chopped green pepper
1/2 c chopped celery
1 T finely minced garlic
1 1/2 c crawfish tails (about 30)
1/2 c crawfish fat, kept refrigerated
1 t salt
1/4 t fresh ground black pepper
1/4 t cayenne
1 t lemon juice
1/3 c thinly sliced green onion
1 T finely minced fresh parsley
1 c cold water
2 c hot water
Boiled Rice
In a heavy 5 to 6 quart pot or kettle, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat until a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, green pepper, celery and garlic and continue to cook, stirring frequently until the vegetables are glazed and tender (about 20 minutes). Add the crawfish tails, crawfish fat, salt, black pepper, cayenne, lemon juice, green onions, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving, heat the etoufee slowly over low flame and gradually add 1 to 22 cups hot water to provide the gravy. Serve over boiled rice.
1 lb. skinless flounder or sole fillets
3 T rice wine
1 t salt
1/8 t + pinch white pepper
1 small egg white
2½ T cornstarch
4 T peanut oil
½ lb. yellow onions (about 2 med.)
2 T cold water
¼ c chicken stock or broth
½ lb. fresh tomato (1 large)
Boiling water
2 c vegetable oil
1/3 c catsup
½ c frozen peas thawed and drained
Cut onions crosswise into ¾" slices, cut slices into ¾" pieces. Mix 1 T cornstarch and the cold water in a small bowl until smooth. Stir in chicken stock and 2 T rice wine.
Add tomato to small saucepan of boiling water (water should cover tomato). Cook 30 seconds. Remove tomato with a slotted spoon; rinse under cold water to cool. Peel tomato; cut lengthwise into ¾" slices. Scoop out and discard seeds. Cut tomato slices into ¾" pieces.
Heat wok over high heat 20 seconds; add vegetable oil and heat over medium heat to 275º F. Velvet ½ of the fish at a time: Stir fish; add to wok. Stir gently. Cook just until coating sets and fish turns white on the outside(30 to 45 seconds). Remove fish with a strainer; drain on paper toweling. Reheat oil to 275º and repeat with remaining fish. Remove oil from wok; wipe clean.
Heat wok over high heat 15 seconds; add 1 T peanut oil and heat until hot, about 30 seconds. Add onions; stir-fry until translucent, about 2 minutes. Transfer to plate.
Add 2 T peanut oil to wok; heat until hot. Add tomato and catsup; stir-fry 1 minute. Add onions and peas; stir-fry 30 seconds. Stir cornstarch mixture; stir into wok. Add ½ t salt and a pinch of pepper; cook and stir until sauce thickens, about 30 seconds. Add fish; cook and stir gently 30 seconds.
Makes 4 servings
1 (6-8 lb.) whole tenderloin of beef (fold rib end under sirloin) or
5 lb. center cut of filet or
6 lb. rib eye roast
4 oz mushrooms, finely chopped
2 T butter
½ c finely chopped onions
1 (8 oz) pkg. liverwurst
3 c sifted flour
1 t salt
3 T chopped parsley
1½ t celery seeds
2/3 c shortening
½ c + 2 T cold water
1 egg
Next day, sauté mushrooms and onion in butter until onion is tender. Combine with liverwurst and mix. Chill.
To make crust, mix flour, salt, parsley, and celery seeds. Cut in shortening until mixture is consistency of tiny peas. Sprinkle on cold water, 1 T at a time, tossing mixture with a fork.
Shape dough into ball and roll out into a rectangle about 1/8" thick, measuring 2" wider than the length of roast, 2" longer than its circumference. Save scraps.
Remove strings from cold roast. Pat liverwurst mixture on roast, covering top and sides only.
Place roast, coated side down on pastry rectangle. Fold up pastry to meet along center-top and ends. Trim off extra pastry. Moisten edges and press together firmly to seal well.
Place pastry covered roast, sealed edges down in a greased shallow pan.
Roll pastry strips and cut into 3 flowers, 3 leaves and 3 stems. Brush pieces with beaten egg and seal to top of roast in a design. Brush entire surface with beaten egg. Prick with fork.
Bake in moderate oven (375º) 1 hour or until crust is golden brown. Remove roast from pan. Let stand 15 minutes before carving.
Makes about 12 servings
4 veal cutlets
Lemon juice
Salt
All-purpose flour
1 egg
3 T water
Fine dry bread crumbs
4 lemon slices
Makes 4 servings
1 lb. beef rump or round steak
2 T soy sauce
1 t white vinegar
1 egg white
4 to 6 stalks celery
1½ c water
½ t salt
3 T vegetable oil
6 green onions, cut into 1" pieces
1 T finely chopped, pared fresh ginger root
1 clove garlic, crushed
1½ T dry sherry
1 T cornstarch
2 t oyster sauce
Cut celery into ½" diagonal slices. Combine celery, 1 c of the water, and salt in saucepan. Cook over medium-high heat until boiling. Boil 3 minutes. Drain celery.
Heat 2 T of the oil in wok over high heat. Drain meat and add to wok. Stir-fry until meat is brown, about 5 minutes. Remove meat from wok.
Add remaining 1 T oil to wok. Add celery, onions, ginger, and garlic. Stir-fry 1 minute. Return meat to wok; mix well.
Combine remaining ½ c water, 1½ T soy sauce, the sherry, cornstarch, and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings
3 c water
1½ t salt
1½ c uncooked long grain rice
4 slices bacon, chopped
3 eggs
1/8 t pepper
3 T vegetable oil
2 t grated fresh ginger root
8 oz cooked pork, cut into thin strips
8 oz cooked, cleaned shrimp, coarsely chopped
8 green onions, finely chopped
1 to 2 T soy sauce
Cook bacon in wok over medium heat, stirring frequently until crisp. drain bacon. Remove all but 1 T of drippings from wok.
Beat eggs and pepper with fork. Pour 1/3 of egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, roll up and cut into thin strips. Pour ½ T of the oil into the wok. Add ½ of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with ½ T of the remaining oil and the remaining eggs. Remove eggs from wok and cut thinly.
Add remaining 2 T oil and the ginger to the wok. Stir-fry over medium high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.
Makes 6 to 8 servings
½ lb. raw medium shrimp
½ c chopped green onions
¼ c flour
¼ c water
1 egg
1 T corn starch
1 t salt
¼ t sugar
¼ t sesame oil
dash of white pepper
vegetable oil
5 slices white bread
Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar, sesame oil and white pepper.
Heat about ½ inch of oil to 350°. Remove crusts and quarter bread. Put shrimp mixture on bread. Fry for 2 minutes turning frequently until golden.
Makes 20.
1 Head Cabbage
1 lb. Ground Meat (either meatloaf mix [beef, veal, pork] or straight ground beef)
1/3 cup rice, raw
1 large onion, diced raw
1 large onion, diced, for sauté
1 Lg. Can Crushed Tomatoes
1 T Paprika
salt & pepper
Shred the left over cabbage and spread it in the bottom of the large kettle. Optionally add about an equal amount of sauerkraut over the cabbage.
To prepare filling, sauté onion in a little oil and a tablespoon of paprika until translucent. Mix ground meat, rice, raw and sautéed onion, and salt & pepper to taste. Stuff the cabbage leaves with filling being careful to not pack too full since the rice will expand as it cooks. As you stuff the cabbage rolls lay them in the kettle on top of the cabbage. When all the rolls are done pour crushed tomatoes over the top and fill kettle with water to cover the rolls. Another option here is to also add a smoked ham hock to the pot for flavor
Bring kettle to boil cover and simmer for 1 1/2 to 2 hours.
Makes about 12 Cabbage rolls
1 c dry black beans - cooked to firm
1 c brown rice
Wrapped in cheesecloth:
2 cloves
1 bay leaf
2 peppercorns
1 c chopped onion
1 c chopped celery
2 cloves garlic - chopped
6 T powdered dry milk (optional but preferred)
1/4 c oil
salt to taste
[1/2 t dry mustard, 1/2 t thyme]
Sauté veggies in oil with rice until veggies are tender
Add to beans
Cook until rice is tender
Salt to taste
Stir in dry milk
Yum!!
Best made the night before.
Recipe By : Paul Bocuse
Serves : 6
Categories : French Fish And Seafood
Viennese Topping
150 grams white bread -- crust removed
150 grams butter -- softened
65 grams Gruyere cheese -- grated
salt, pepper, bay leaves
1/2 clove garlic
Concassée de tomates
1/2 medium onion
2 cloves garlic
4 medium tomatoes -- skinned & seeded
salt, pepper, thyme, olive oil, bay leaves
Duxelles
300 grams white mushrooms
10 cl heavy cream
salt, pepper
1 medium lemon -- juice only
Sauce
100 cl white wine
1/2 liter fish stock
1/4 liter heavy cream
50 grams butter
4 leaves basil
-- For the Concassée de tomates Chop the onion and garlic until very, very fine. Sweat in olive oil, add the tomato and cook slowly with the thyme and bay leave.
-- Duxelle Wash the mushrooms, chop and sauté in butter, add the cream and reduce the mixture by half.
-- Juice In a butter and salted baking disk place the halibut and add the white wine and fish stock. Cook at 300 degrees for approximately 12 minutes. When fish is done, brown under the broiler.
-- Sauce Save the juice drippings from the fish and reduce with cream, add butter at the very end. Before serving, add julienned basil.
-- Final Assembly Mix the concassée de tomates with the mushroom duxelle and put on top of the fish. Add a rectangle of Viennese breading mixture on top. Brown briefly under the broiler.
Suggested Wine: 1990 Jaffelin Monthellie
NOTES : From the Alliance Française Lyon Cooking Class at Hotel Meridien, Boston with Chef André Chouvin
6 ripe pears, peeled and sliced
½ c water
thin sliver of lemon peel
1 lb. green beans, broken
1 t salt
6 slices bacon
¼ c sugar
2 T vinegar
1 t lemon juice
Makes 6 servings
1 T butter or fat
1 medium onion, sliced
1 carrot, sliced
1 celeriac (celery root), or
2 celery stalks, sliced
1 t paprika
2 veal shanks, about 3 lbs. each
¼ t thyme
¼ t basil
1 T minced parsley
2 c water with 2 t salt, or
2 c bouillon
Flour
Salt and pepper
2 or 3 T melted butter
The broth may be strained or the vegetables may be left in, as preferred. Thin 2 tablespoons of flour with cold broth, then add to the broth and simmer until thickened. Serve potato dumplings (either raw or cooked type) or noodles with meat.
Makes 4 to 6 servings.