Béarnaise Sauce

November 29, 2014

Bon Appétit/epicurious

Use for Steak oscar (Bernie’s elk back star, crab & asparagus spears, top with sauce.) Makes 1 Cup.

  • 1 Tb plus 1 C unsalted butter (2 sticks)
  • 3 TB minced shallots
  • Salt & Pepper
  • 2 large egg yolks
  • 2 TB Champagne vinegar or white wine vinegar .
  • 1 TB lemon juice (or more)
  • 1 TB finely chopped fresh tarragon leaves.

1. Medium heat, melt 1 Tb butter, add shallots, stir  in vinegar. Cook over med heat until vinegar evaporated (3-4) minutes. reduce heat to low, continue 5 min longer. Transfer shallots to bowl, cool.

2.fill blender with hot water

3. Melt 1 C butter in small sauce pan until butter is foamy, transfer to measuring cup to pour into blender.

4. Empty water from blender, dry well. Combine egg yolks,lemon juice, & 1 Tb warm water into blender. Purée until smooth. Remove insert lid, with blender running slowly pour in melted butter. – discard milk solids at bottom of cup. Continue blending 2-3 min until creamy.

5. Pour into medium bowl,stir in shallot reduction and child tarragon. Taste, add more lemon juice if desired

 

 

List ingredients: Use large cast iron fry pan

  • Pancetta 4 0z
  • ½ LB each: ground beef, mild Italian sausage (skin removed)
  • 2 carrots coarsely chopped
  • 2 celery coarsely chopped
  • 2 shallots chopped
  • 1 onion coarsely chopped
  • 1 clove garlic (minced or TJs frozen)
  • 2 – 28oz cans whole San Marzano tomatoes
  • 1 6oz can tomato paste
  • 2/3 C red wine

DIRECTIONS

  • In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
  • Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
  • Add tomato paste into middle of pan to “melt”
  • Add 2/3C red wine to deglaze, reduce by half.
  • Return meat to pan.
  • Add 2 cans whole tomatoes, squeezed  by hand to break up or coarsely chopped.
  • Continue to cook on low heat until reduced.
  • cook Orecchiette pasta, add sauce.

Harissa Hollandaise

June 17, 2014

2014 WSJ, serve with asparagus potato frittata. Serves 4

 

  • 1 egg yolk
  • ½ tsp water
  • ½ tsp harissa paste
  • 6 TB melted butter, just warm
  • juice from ½ lemon

Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.

Remove from heat.

Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.

 

Frittata

¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.

Sauce Sterling

March 15, 2014

Fish sauce Aninni Beach Kaua’i.

Four ingredients to make best sauce for cooking fish. Mix ingredients together, baste onto fish and cook as desired (bake/broil/grill)

  • 1 C mayo
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • olive oil

Cumberland Sauce

March 28, 2012

Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…

  • 1 orange zested and juice squeezed
  • 1 lemon, zested and juice squeezed

Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.

  • 1 tsp sugar
  • 1/3 C ruby port wine or madeira
  • 2 TB red currant jelly
  • 2 tsp cornstarch

Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.

(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)