Famous Recipes - Green Peppercorn Sauce & Buckskin Bread and a couple more for you
Green Peppercorn Sauce with Steaks
6 good quality boneless steaks (I've use filet mignon)
3 tbs oil
1 cup dry red wine
3-4 tbs water-packed green peppercorns (with a little
of the water)
1 cup heavy cream
1/2 cup sweet butter, cut into small pieces
Heat a heavy skillet over medium-high heat. Add oil. Add steaks
and cook, turning once, until desired degree of doneness (preferably
not too well done!). Transfer steaks to a hot plate and keep warm
while you fix the sauce. Pour off any remaining fat but don't scrape
out the brown bits. Deglaze the pan with the wine, stirring up any
bits of meat which have stuck to the pan. Stir in peppercorns and
cream and cook until sauce begins to thicken. Whisk in butter a
little at a time. Taste and adjust seasoning. Serve steaks topped
with sauce.
6 good quality boneless steaks (I've use filet mignon)
3 tbs oil
1 cup dry red wine
3-4 tbs water-packed green peppercorns (with a little
of the water)
1 cup heavy cream
1/2 cup sweet butter, cut into small pieces
Heat a heavy skillet over medium-high heat. Add oil. Add steaks
and cook, turning once, until desired degree of doneness (preferably
not too well done!). Transfer steaks to a hot plate and keep warm
while you fix the sauce. Pour off any remaining fat but don't scrape
out the brown bits. Deglaze the pan with the wine, stirring up any
bits of meat which have stuck to the pan. Stir in peppercorns and
cream and cook until sauce begins to thicken. Whisk in butter a
little at a time. Taste and adjust seasoning. Serve steaks topped
with sauce.
========================================================
Buckskin Bread
2 cups self-rising flour
1 cup water
Mix. Spread in a greased or sprayed pie pan at 400F for about
20 minutes. One pan serves four, here, including Jack.
Buckskin Bread
2 cups self-rising flour
1 cup water
Mix. Spread in a greased or sprayed pie pan at 400F for about
20 minutes. One pan serves four, here, including Jack.
__________________________________________________
Chipotle Mashed Potatoes
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and
cream in a mixing bowl and stir to combine. Melt the remaining butter
in a skillet and saute the onion, pepper, and cumin until the onion is
tender but not brown, about 5 minutes. Stir the onion mixture into
the potatoes. Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a buttered casserole and
bake in a preheated 375F (190C) oven for 20 minutes. Serves 4 to 6.
I discovered this dish way back in 1980 at the famous Ma Maison
restaurant in Los Angeles. The chef at the time was Wolfgang Puck who
went on to super-celebrity as chef/owner of Spago's, as well as many
other world-class eateries. It is elegant, simple, and an absolutely
magical combination of tastes and aromas. The exact proportions of
this recipe are not important - use your own judgment in determining
exact quantities.
Endive and Walnut Salad
12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes,
just until they are warm and aromatic. Combine the endive, walnut
oil, salt, and pepper in a bowl and toss to coat the endive with the
oil. Go easy on the salt and pepper, as they tend to mask the flavor
of the walnut oil. Place on individual salad plates, and sprinkle the
chopped walnuts on top. Serves 4 to 6.
__________________________________________________
2 lbs (900 g) potatoes, peeled, boiled, and mashed
6 Tbs (90 ml) butter
1/4 cup (60 ml) heavy cream (or more to taste)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 tsp (1 ml) ground cumin
1 canned chipotle pepper (or to taste), finely chopped
Salt and freshly ground pepper to taste
Combine the mashed potatoes, 4 tablespoons (60 ml) of the butter, and
cream in a mixing bowl and stir to combine. Melt the remaining butter
in a skillet and saute the onion, pepper, and cumin until the onion is
tender but not brown, about 5 minutes. Stir the onion mixture into
the potatoes. Add the chipotle pepper, salt, and pepper, and taste to
adjust the seasoning. Spoon the mixture into a buttered casserole and
bake in a preheated 375F (190C) oven for 20 minutes. Serves 4 to 6.
I discovered this dish way back in 1980 at the famous Ma Maison
restaurant in Los Angeles. The chef at the time was Wolfgang Puck who
went on to super-celebrity as chef/owner of Spago's, as well as many
other world-class eateries. It is elegant, simple, and an absolutely
magical combination of tastes and aromas. The exact proportions of
this recipe are not important - use your own judgment in determining
exact quantities.
Endive and Walnut Salad
12 to 16 walnut halves, coarsely chopped
2 to 3 Belgian endives (chicory, witloof),
cut crosswise into 1/2-inch (1 cm) pieces
2 to 4 Tbs walnut oil
Salt and freshly ground pepper to taste
Heat the walnuts in a saute pan over medium heat for 1 or 2 minutes,
just until they are warm and aromatic. Combine the endive, walnut
oil, salt, and pepper in a bowl and toss to coat the endive with the
oil. Go easy on the salt and pepper, as they tend to mask the flavor
of the walnut oil. Place on individual salad plates, and sprinkle the
chopped walnuts on top. Serves 4 to 6.
__________________________________________________
Mushroom Risotto
1 ounce (30 g) dried wild mushrooms, or 8 oz. (250 g)
fresh mushrooms (any variety or mixture of varieties)
2 cups (500 ml) chicken stock (4 cups (1 L) if using
fresh mushrooms)
2 Tbs (30 ml) finely chopped shallots or onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) olive oil
2 cups (500 ml) raw Italian Arborio rice*
1/2 cup (125 ml) dry white wine (optional)
1/4 cup (60 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste
If using dried mushrooms (recommended) soak in 2 cups (500 ml) warm
water for at least 30 minutes, until the mushrooms are soft. Remove
from the water and chop coarsely. Strain the water through a paper
towel and combine it with the 2 cups (500 ml) of chicken stock in a
saucepan. Bring this mixture to a simmer over medium heat. If using
fresh mushrooms, chop coarsely and set aside, and bring 4 cups (1 L)
of chicken stock to a simmer.
In a heavy 2 qt. (2 L) pot over medium heat saute the shallots in 2
tablespoons (30 ml) of butter and 3 tablespoons (45 ml) olive oil
until translucent but not brown. Add the rice, stir to thoroughly
coat with the oil and butter, and saute for 2 to 3 minutes. Add the
wine or 1/2 cup (125 ml) of the simmering stock, stirring frequently.
When the liquid is almost completely absorbed add another 1/2 cup
(125 ml) stock, and repeat this process for 15 minutes, stirring
frequently. Add the mushrooms and continue adding stock as it
becomes absorbed for another 5 to 10 minutes, until the rice is done.
You may have some stock left over; do not feel compelled to use it
all, as this will make the risotto too runny. Test the rice for doneness
by tasting it; it should be "al dente" (soft but still firm to the tooth)
and the risotto should be creamy at this stage. When the rice is
cooked remove the pot from the heat and stir in the Parmesan cheese
and the remaining 2 tablespoons (30 ml) of butter. Taste and adjust
the seasoning with salt and pepper if necessary. Serves 4 to 6.
*Arborio rice really is the secret to this dish, and is available in
finer supermarkets and specialty shops. Long-grained rice may be
used, but the results will be inferior.
__________________________________________________
Boozy Christmas Bombe
(serves 8)
If you like rum and raisin ice cream, you'll love this brandy-soaked
Christmas treat, served with a cranberry brandy butter sauce. If
you want to make it with your own vanilla ice cream, just use your
favourite recipe, adding the brandy and fold in the fruit once it's
softly frozen. You'll want to make (or buy if you're short of time)
1 quart ice cream. I made the ring version. My ice cream machine
couldn't handle this quantity of liquid, so I just poured in what it
could take and froze the remainder in a freezer container. What
did fit into the ice cream maker was the perfect amount for the ring.
200g/8 oz dried cherries and raisins, mixed
85 g/3 oz dried cranberries or craisins
6-8 tbs brandy
2 tbs dark brown soft sugar
300 ml/10 fl oz heavy cream
1 tbs confectioner's sugar
115g/4 oz frozen cranberries (keep them frozen)
600ml/20 fl oz good-quality fresh vanilla custard
Cranberry brandy butter sauce, to serve (see recipe below)
Put the dried fruit into a large bowl, add 2 tbs brandy and the
sugar, then cover with plastic wrap. Microwave on high for 2 minutes
until the sugar has melted and the fruit has plumped up. Give it a
stir, then leave to cool and soak overnight.
Put the cream, remaining brandy and confectioner's sugar into
a large bowl and whip to soft peaks. Pour the custard into another
bowl and fold the cream into it. Tip into a freezer container and
freeze the mix for 4 hours, stirring the frozen edges into the rest
of the mixture every hour or so until the whole mixture is soft-frozen
(or use an ice cream machine, churning for 20-30 minutes until
thick). Meanwhile, line a 1.2 liter (approx 42 fl oz) pudding basin
or mould with plastic wrap.
Once the ice cream mixture is thick, quickly fold in the soaked fruit
and any liquid from it and frozen cranberries and spoon into the lined
basin. Freeze overnight or for at least 6 hours.
To serve, leave the bombe at room temperature for 10 minutes
and turn out onto a serving plate. Cut into wedges and spoon over
some hot Cranberry butter sauce.
This dessert also looks stunning in a ring tin (savarin mould). Line
a 23 cm/9-inch mould with plastic wrap and make the mix as for
the bombe, but use double the amount of cream, adding another
spoonful of brandy and another spoonful of confectioner's sugar.
Fold the fruit into the soft base ice cream as before and use to fill
the ring. (see my comments about quantity above) The ring will
serve about 10-12.
Cranberry Brandy Butter Sauce
In a heavy-based pan, gently heat 85g/3 oz soft dark brown sugar
and 170g/6 oz unsalted butter until the sugar dissolves. Splash in
2 tbs brandy, add 115g/4 oz frozen cranberries and boil gently
until the cranberries pop, but still hold their shape and colour the
sauce. Serve hot or warm.
Note: This was the recipe as printed, but I thought it tasted too
buttery, so I added about 8 fl oz mulled wine. I also thought hot
sauce would melt the dessert too much, so I served the sauce
at room temperature. I think one could also substitute orange or
cranberry juice for the mulled wine. It just wouldn't taste as boozy.
__________________________________________________
If you like rum and raisin ice cream, you'll love this brandy-soaked
Christmas treat, served with a cranberry brandy butter sauce. If
you want to make it with your own vanilla ice cream, just use your
favourite recipe, adding the brandy and fold in the fruit once it's
softly frozen. You'll want to make (or buy if you're short of time)
1 quart ice cream. I made the ring version. My ice cream machine
couldn't handle this quantity of liquid, so I just poured in what it
could take and froze the remainder in a freezer container. What
did fit into the ice cream maker was the perfect amount for the ring.
200g/8 oz dried cherries and raisins, mixed
85 g/3 oz dried cranberries or craisins
6-8 tbs brandy
2 tbs dark brown soft sugar
300 ml/10 fl oz heavy cream
1 tbs confectioner's sugar
115g/4 oz frozen cranberries (keep them frozen)
600ml/20 fl oz good-quality fresh vanilla custard
Cranberry brandy butter sauce, to serve (see recipe below)
Put the dried fruit into a large bowl, add 2 tbs brandy and the
sugar, then cover with plastic wrap. Microwave on high for 2 minutes
until the sugar has melted and the fruit has plumped up. Give it a
stir, then leave to cool and soak overnight.
Put the cream, remaining brandy and confectioner's sugar into
a large bowl and whip to soft peaks. Pour the custard into another
bowl and fold the cream into it. Tip into a freezer container and
freeze the mix for 4 hours, stirring the frozen edges into the rest
of the mixture every hour or so until the whole mixture is soft-frozen
(or use an ice cream machine, churning for 20-30 minutes until
thick). Meanwhile, line a 1.2 liter (approx 42 fl oz) pudding basin
or mould with plastic wrap.
Once the ice cream mixture is thick, quickly fold in the soaked fruit
and any liquid from it and frozen cranberries and spoon into the lined
basin. Freeze overnight or for at least 6 hours.
To serve, leave the bombe at room temperature for 10 minutes
and turn out onto a serving plate. Cut into wedges and spoon over
some hot Cranberry butter sauce.
This dessert also looks stunning in a ring tin (savarin mould). Line
a 23 cm/9-inch mould with plastic wrap and make the mix as for
the bombe, but use double the amount of cream, adding another
spoonful of brandy and another spoonful of confectioner's sugar.
Fold the fruit into the soft base ice cream as before and use to fill
the ring. (see my comments about quantity above) The ring will
serve about 10-12.
Cranberry Brandy Butter Sauce
In a heavy-based pan, gently heat 85g/3 oz soft dark brown sugar
and 170g/6 oz unsalted butter until the sugar dissolves. Splash in
2 tbs brandy, add 115g/4 oz frozen cranberries and boil gently
until the cranberries pop, but still hold their shape and colour the
sauce. Serve hot or warm.
Note: This was the recipe as printed, but I thought it tasted too
buttery, so I added about 8 fl oz mulled wine. I also thought hot
sauce would melt the dessert too much, so I served the sauce
at room temperature. I think one could also substitute orange or
cranberry juice for the mulled wine. It just wouldn't taste as boozy.
__________________________________________________
Maple Pecan Scones
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/2 cup toasted chopped pecans
3/4 cup whipping cream (I used about 3/8 cup lite sour cream
and 3/8 cup low fat milk instead)
2 large egg yolks (I used 1 whole egg instead)
1 1/4 teaspoons maple extract
1 egg, beaten to blend with 1 teaspoon water (for glaze)
Preheat oven to 425F. Line large baking sheet with parchment
paper. Mix flour, sugar, baking powder, and salt in large bowl.
Using fingertips, rub in butter until mixture resembles coarse
meal. Stir in chopped pecans. Whisk cream, egg yolks, and
maple extract in medium bowl to blend. Pour over flour mixture;
stir until moist clumps form. Turn dough out onto lightly floured
work surface and knead gently until smooth, about 4 turns. Pat
dough out to 1/2-inch-thick round. Using 2-inch-diameter fluted
cutter, cut out scones. Gather scraps. Pat out dough and cut
out additional scones. Transfer scones to prepared baking sheet.
Brush with egg glaze. Bake until scones are browned and tester
inserted into center comes out clean, about 16 minutes. Cool
slightly. Serve warm or at room temperature. Serve with whipped
butter sweetened with a little maple syrup, if desired. Makes
about 12.
__________________________________________________
Double Fudge Squares
2 c. brown sugar, firmly packed
1 c. granulated sugar
1/2 tsp salt
3/4 c. evaporated milk, undiluted
1/2 c. butter or margarine
1 jar (7 oz) marshmallow creme
1 tsp. vanilla
1 c. butterscotch baking chips
1 c. coarsely chopped walnuts, divided
1 c. real chocolate baking chips
Put sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla. Stir until smooth. To 2
cups of hot mixture, add butterscotch chips and 1/2 of nuts;
stir until chips melt and mixture is smooth. To remaining mixture,
add chocolate chips and 1/2 of nuts; stir until chips melt and
mixture is smooth. Pour chocolate mixture into well creased
9-inch square pan. Pour butterscotch mixture over chocolate
mixture and chill until firm. Cut into squares.
I've also made peanut butter fudge with this recipe by bringing
the sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla and 18oz. jar of peanut
butter. Pour mixture into buttered 9 in. square pan.
__________________________________________________
2 c. brown sugar, firmly packed
1 c. granulated sugar
1/2 tsp salt
3/4 c. evaporated milk, undiluted
1/2 c. butter or margarine
1 jar (7 oz) marshmallow creme
1 tsp. vanilla
1 c. butterscotch baking chips
1 c. coarsely chopped walnuts, divided
1 c. real chocolate baking chips
Put sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla. Stir until smooth. To 2
cups of hot mixture, add butterscotch chips and 1/2 of nuts;
stir until chips melt and mixture is smooth. To remaining mixture,
add chocolate chips and 1/2 of nuts; stir until chips melt and
mixture is smooth. Pour chocolate mixture into well creased
9-inch square pan. Pour butterscotch mixture over chocolate
mixture and chill until firm. Cut into squares.
I've also made peanut butter fudge with this recipe by bringing
the sugars, salt, evaporated milk and butter or margarine in a
sauce pan. Bring to a full boil over moderate heat, stirring
constantly. Continue boiling for 5 minutes. Remove from heat;
add marshmallow creme and vanilla and 18oz. jar of peanut
butter. Pour mixture into buttered 9 in. square pan.
__________________________________________________
White Christmas
(serves 1 - 10)
2 cups (total) candied orange and lemon peel, craisins/dried
cherries and dried apricots, small-medium dice
1 1/2 cups slivered almonds, toasted until pale golden
600 g Lindt or other good-quality white chocolate, in pieces
(or a mixture of Lindt and white Toblerone)
(Makes 36 small squares)
Combine all dry ingredients in a large bowl and mix to combine
thoroughly. Melt the chocolate in a bowl over simmered water,
off heat, stirring until smooth. Or melt it in the microwave for
about 1 minute at 80%, stir to check how melting is proceeding
(even if almost liquid it will retain its shape ...), followed by 10-20
second increments, stirring and testing as you go. Be careful
with the microwave - if you overheat it, it will literally burn, and
be inedible (been there, done that!). Gently pour chocolate over
dry ingredients and mix carefully with rubber spatula until everything
is well combined. It will be quite solid and there should be just
enough chocolate to lightly coat all the dry ingredients. Tip the
mixture into a shallow 17x27cm (6 1/2x10 1/2") pan, and use a
spatula to gently level the top and press everything down and
into the corners of the pan. Cover with plastic wrap and chill for
several hours. When fully set, cut with a sharp knife into 1/2-3/4"
cubes.
__________________________________________________
(serves 1 - 10)
2 cups (total) candied orange and lemon peel, craisins/dried
cherries and dried apricots, small-medium dice
1 1/2 cups slivered almonds, toasted until pale golden
600 g Lindt or other good-quality white chocolate, in pieces
(or a mixture of Lindt and white Toblerone)
(Makes 36 small squares)
Combine all dry ingredients in a large bowl and mix to combine
thoroughly. Melt the chocolate in a bowl over simmered water,
off heat, stirring until smooth. Or melt it in the microwave for
about 1 minute at 80%, stir to check how melting is proceeding
(even if almost liquid it will retain its shape ...), followed by 10-20
second increments, stirring and testing as you go. Be careful
with the microwave - if you overheat it, it will literally burn, and
be inedible (been there, done that!). Gently pour chocolate over
dry ingredients and mix carefully with rubber spatula until everything
is well combined. It will be quite solid and there should be just
enough chocolate to lightly coat all the dry ingredients. Tip the
mixture into a shallow 17x27cm (6 1/2x10 1/2") pan, and use a
spatula to gently level the top and press everything down and
into the corners of the pan. Cover with plastic wrap and chill for
several hours. When fully set, cut with a sharp knife into 1/2-3/4"
cubes.
__________________________________________________
Eggs Fondue
Serves 8
12 slices of white sandwich bread
1 cup butter (no margarine)
1 pound of shredded sharp cheddar cheese
6 eggs
2 cups milk
3/4 tsp of ground mustard (dry)
3/4 tsp of salt
1/2 tsp of black pepper
Lightly grease a 11 x 13 glass pan. Brush both sides of bread
with melted butter and cut into 1/2" cubes. In the pan toss bread
and cheese. In a bowl or mixer beat the remaining ingredients.
Pour egg mixture over the top of the bread and cheese. Cover
and refrigerate overnight or at least 8 hours. Bake in a preheated
350 degree oven for 1 hour.
__________________________________________________
Serves 8
12 slices of white sandwich bread
1 cup butter (no margarine)
1 pound of shredded sharp cheddar cheese
6 eggs
2 cups milk
3/4 tsp of ground mustard (dry)
3/4 tsp of salt
1/2 tsp of black pepper
Lightly grease a 11 x 13 glass pan. Brush both sides of bread
with melted butter and cut into 1/2" cubes. In the pan toss bread
and cheese. In a bowl or mixer beat the remaining ingredients.
Pour egg mixture over the top of the bread and cheese. Cover
and refrigerate overnight or at least 8 hours. Bake in a preheated
350 degree oven for 1 hour.
__________________________________________________
http://www.worldfamousrecipes.com/
http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/
http://www.recipesrecipe.com/
http://www.worldfamousrecipes.com/index.php/recipes/
SPONSORED LINKS
| Low carb food recipe | Food recipes | Food dehydrator recipes |
| Nature recipe cat food | Raw food recipes |
Your email settings: Individual Email|Traditional
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
__,_._,___
0 Comments:
Post a Comment
Links to this post:
Create a Link
<< Recipes