seven classic sauces

Sauce Bordelaise---The most traditional red wine sauce use in France for beef, duck or game.

Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. black peppercorns, crushed not ground
1 cup red wine, merlot or cabernet
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 tbsp. unsalted butter, room temperature

Sauce Bercy---White wine and white peppercorn brown sauce for chicken, veal and pork.
Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
1 tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
---------
8 ounces brown sauce
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 tbsp. unsalted butter, room temperature

Procedure: For both sauces. In a preheated sauce pot sauté the shallots, bay leaf, thyme and
peppercorns with the butter over low heat, don’t brown the shallots, deglaze with wine and reduce by
1/2 to 2/3---Take off heat, cover with foil while preparing the fish and chicken sauces.

Add the brown sauce and simmer slowly to reduce further and to develop the flavor. Add salt, check for the thickness, then strain and cover with plastic wrap.

Sauce Supreme---White wine chicken veloute with cream for sautéed or poached chicken dishes and some pasta dishes. This is a base sauce from which you make other sauces.

Amount/Measure/Ingredient

1 tbsp. shallots, chopped fine
1 tsp. butter, clarified
½ bay leaf, the size of a nickel
1 cup white wine, chardonnay
---------
2 cups chicken stock
¼ cup roux, light colored
Kosher salt to taste, Diamond Crystal is recommended---otherwise use any regular salt
1 cup heavy cream

Procedure: For both sauce vin blanc and sauce supreme. In a preheated sauce pot sauté the shallots,
bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the shallots, deglaze with
wine and reduce by 1/2 to 2/3---For the Supreme sauce you don’t have thyme and peppercorns!

Add the stock and bring to a boil, thicken with roux in a separate stainless steel bowl and then add it to the hot
stock to thicken, cook for 10 minutes, add salt, then add the cream---simmer very slowly for 6
minutes. Strain and then cover with plastic wrap and keep warm.

Sauce Bigarade---Traditional orange and lemon sauce used in France for duck.

Amount/Measure/Ingredient

1 tbsp. butter, clarified
2 tbsp. shallots chopped fine
¼ cup mirepoix, fine chop
1 branch fresh thyme
1 quarter size piece bay leaf
2 tsp. black peppercorns crushed
2 cups duck bones
4 oz red wine cabernet or merlot
6 ounces brown sauce
2 oz. reduced veal stock
2 tbsp. roux
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt

2 oz. red wine or cider vinegar
4 ounces granulated sugar
4 ounces frozen OJ concentrate
2 ounces lemon juices

¼ cup grand marinier
2 oz. unsalted butter
1 tbsp. orange zest, blanched
1 tbsp. lemon zest blanched

Procedure: In a hot pan over medium heat add the butter, shallots and mirepoix and sauté until color
starts add the thyme, bay leaf, and peppercorns and chopped duck bones. Fry together until golden
brown. Deglaze with red wine, add brown sauce and veal stock---bring to a boil, reduce heat and
simmer 10 minutes skimming as needed. Thicken with roux and simmer 20 minutes longer. Season with salt.

While simmering caramelize sugar with vinegar, add OJ and lemon juice and reduce by 2/3, about 3
ounces liquid should remain when finished. Keep warm and covered with plastic wrap. Reduce the Grand Mariner by half, burning off the alcohol.

Strain the brown duck sauce into a clean pan and add the sugar, vinegar and juice reduction then the
reduced Grand Mariner. Whisk in the butter and add the zests. Serve with crisp roasted duck or
sautéed duck breast. It take a lot of time to make this sauce but it is worth every drop!

Arrabiata Pasta Sauce---Spicy hot tomato sauce, hot as the devil!

Amount/Measure/Ingredient
1 tbsp. olive oil, extra-virgin
2 tsp. garlic, freshly peeled and chopped
1 can Italian San Marzano tomatoes, (28 ounces) crushed by hand
1/2 tsp. red pepper flakes (no seeds) or 1/2 tsp cayenne
1 tbsp. sugar
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt
1/2 tsp. black pepper, fresh ground

Procedure: Heat the oil in a sauce pan over low heat; add the garlic and cook for 1 minute, being
careful not to let it brown. Add the remaining ingredients, including the tomato juices, bring to a boil
and then reduce the heat to simmer. Cook for 20 minutes uncovered. Serve with fresh chopped parsley
sprinkled over. Great with sautéed shrimp and thin spaghetti!

Romanesco Sauce---A fresh uncooked tomato sauce with herbs, nuts, vinegar, peppers and red wine. Delicious on grilled vegetables and as a dressing for cold pasta salad. Excellent with fish or even a steak!

Amount/Measure/Ingredient
1/4 cup olive oil, 100%, not blended
1 cup of French bread, trimmed of crust, cut into 3/4 inch cubes
1/2 cup sliced almonds, no skin
1/8 teaspoon cayenne
2 tbsp. garlic, coarsely chopped
2 cups roasted red bell pepper, cut in 1 inch pieces
4 cups of ripe tomatoes, peeled, seeded and diced, then drained
1/4 cup tomato paste
1/4 tsp. cayenne pepper
2 tbsp. paprika
1/4 cup red wine vinegar
1/4 cup red wine, cabernet or merlot
2 tbsp. hazelnut oil
1/4 cup extra virgin olive oil
2 tsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt
2 tablespoon honey

Procedure: Heat the olive oil in pan over medium heat then and fry the cubes of bread until it is
golden. Remove the bread and turn the heat off---save the oil. Toast slivered almonds - about 15
minutes at 350 degrees. In a food processor chop the croutons, toasted almonds, cayenne, oil (from
cooking the bread) and garlic. Puree to a smooth paste. Add red bell pepper, tomatoes, cayenne pepper,
paprika, red wine vinegar, and red wine to other ingredients. Pulse while adding adding hazelnut oil,
EVOO, salt and honey, with processor running. Makes 6 cups of sauce. Can be refrigerated for up
to two weeks and frozen for several months.

American BBQ Sauce---Spicy sweet and sour red sauce for any barbecue!

1/4 cup onions, very finely minced
1 tbsp. garlic, very finely minced
2 tbsp. corn oil
2 tbsp. paprika
2 tbsp. chili powder
½ cup cider vinegar
1 cup Heinz ketchup
1 cup tomato sauce, plain no seasonings, any major supermarket brand
1 tbsp. Worcestershire sauce
1 tbsp. Dijon style mustard like Grey Poupon
½ cup brown sugar
1 tbsp. Kosher salt, Diamond Crystal is recommended---otherwise use any regular salt

Procedure: Fry the onions in oil until golden but not brown. Add the paprika and chili powder,
followed by the vinegar, bring slowly to a boil. Add the remaining ingredients; reduce the heat and
simmer of 10 minutes stirring every few minutes. Place the pot over a bowl of ice water to cool. Store
in glass jars

mediterranian salad

Recipe by: Trudy Thelander

History: This simple salad makes a delicious side dish for any type of Mediterranean cuisine - including Greek, Italian, Spanish, Provencal, Moroccan or Turkish.

Description: A selection of Mediterranean-style vegetables tossed with a lemon and olive oil dressing.

Preparation time: about 10 minutes

Serves: 2

Amount/Measure/Ingredient: 2 tablespoons extra virgin olive oil 1 1/2 tablespoons lemon juice 1/2 clove garlic - minced (crushed) 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 handfuls roughly torn romaine (Cos) lettuce leaves 2 fresh Roma tomatoes - cut into 1/2-inch rounds (you can also use regular tomatoes and cut them into wedges) 1/2 green pepper (capsicum) - julienne 1/4 small red onion - thinly sliced (you can vary this amount depending on how much you like raw red onions)

Preparation: Mix together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Variations: There are lots of possible additions to this basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic-rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese.

jambalaya

The original recipe is from K-Paul's Louisiana Cajun Magic Cookbook by Paul Prudhomme. Jambalaya has its origins in Creole and cajun foods and it typically includes healthy portions of spiced sausage but they have been left out here. Jambalaya can be made either with chicken or seafood.
Makes 4-6 dinner sized proportions.

2 1/2 tablespoon butter or margarine.
1 1/2 cups chopped onions
1 cup chopped celery
3/4 cup chopped green bell peppers
2 bay leaves
2 tablespoon plus 1 1/2 teaspoons Cajun Magic Seafood Magic (do not substitute)
1 1/2 teaspoon minced garlic
4 cups peeled and chopped tomatoes (about 4 medium size)
3/4 cup tomato sauce
2 cups chicken stock or bottled clam juice
1/2 cup chopped green onions
2 cups uncooked rice (preferably converted)
1 pound peeled crab meat, crawfish or firm-fleshed fish fillets (cut into bite-sized pieces), or any combination of these that equals one pound
1 1/2 dozen oysters in their liquor (medium size oysters)
1 1/2 dozen peeled medium shrimp (about 1/2 pound)
OR substitute 1 1/2 lbs. deboned chicken for all the seafood

Melt the chicken fat in a two quart saucepan over medium heat. Add the onions, celery, and Bell peppers; saute until tender but still firm, about five minutes, stirring occasionally and scraping the pan bottom well. Add the bay leaves, Cajun Magic Seafood Magic and garlic; cook about three minutes, stirring constantly and scraping the pan bottom as needed. Add the tomatoes and cook about seven minutes, stirring frequently. Add the tomato sauce; cook about seven minutes more, stirring fairly often. Stir in the stock and bring to a boil. Stir in the green onions and cook about two minutes, stirring once or twice. Add the rice, crab meat, crawfish, and/or fish and the oysters and shrimp; stir well and remove from heat.

Transfer mixture to an ungreased 13 X 9 inch baking dish/pan. Cover dish/pan snugly with aluminum foil and bake at 350 degrees F until rice is tender but still crunchy, about twenty or thirty minutes.

Remove from oven. If you still have liquid in the dish/pan bottom, let sit for a few minutes, still covered, to allow rice to absorb the liquid. Remove bay leaves and serve immediately. To serve, mold rice in an eight ounce cup and place two cups on each serving plate as main course or one cup as an appetizer.

working with sugar

About Sugar---Working with sugar in pastry preparations!

Sugar and other sweeteners

Sweeteners are granulated sugar, light brown sugar, powdered sugar (10-x or confectioners'), corn syrup, and honey. Granulated sugar is available in about five categories of "fineness" example (regular, rock sugar, and superfine-bartender's sugar). Cooked sugar is added to beaten egg to make a pâte â bombe (egg yolks) or an Italian meringue (egg whites). Start cooking the sugar and then go on to another step. As the sugar cooks, the water added to it evaporates. If you are not ready to use the sugar when it reaches the proper temperature, simply add a few tablespoons of water and allow it to continue to cook. This way you can "hold" the sugar until you are ready.

Using an invert sugar allows you to use half the amount of regular sugar called for in a recipe. Examples of invert sugars are honey, glucose, corn syrup, and trimoline.

Powdered sugar: Also known as confectioners I sugar or 10-x, this is granulated sugar ground to a powder. You can't make it at home because no home processor will grind it to that powdery texture. It is used to sweeten because it dissolves more easily than granulated sugar. It is also used to thicken because it usually contains cornstarch.

Brown sugar: Brown sugar is either light or dark. For Crème Brulee it doesn't matter. Brown sugar is a mixture of granulated sugar and molasses. You can substitute brown sugar for granulated sugar any time the flavor of the recipe will not be altered by a slight taste of molasses.

Corn syrup: This is starch extracted from corn kernels and treated with an acid or enzyme to create a sweet syrup. Its presence will keep sugars from crystallizing. Corn syrup is an invert sugar, meaning it takes half as much of it to sweeten as much as regular sugar. Corn syrup helps baked good retain their moisture and increases shelf life. It lasts indefinitely if you keep it in an airtight container in the refrigerator.

Honey: Honey is another invert sugar. It is used to add sweetness and moistness to baked goods. It also helps to extend shelf life because it releases its moisture slowly and absorbs humidity. The darker the color, the stronger the flavor.

Vanilla sugar: This is granulated sugar to which dried vanilla bean has been added. It can be stored indefinitely at room temperature in an airtight container.

Sure-Jell (powdered pectin): Fruit pectin for homemade jams and Jellies. It contains dextrose (corn syrup), fruit pectin, and furnaric acid (which assists in the gelling process). Most grocery stores carry it, it is also available as Sure-jell Light or Slim-Set.

Stages of Sugar Temperature Range (see more below)!

Thread 230º-235ºF / 110º-112ºC
Soft ball 240º-250ºF / 115º-121ºC
Hard ball 255º-265ºF / 124º-129ºC
Soft crack 270º-290ºF / 132º-143ºC
Hard crack 300º-331ºF / 148º-155ºC
Caramel 320º-350ºF / 160º-176ºC

When sugar is cooked to 250ºF (121ºC) on a candy thermometer, it is cooked to the soft ball stage. This method is definitely not recommended for anyone other than an expert confectioner. Sugar cooked to the soft ball stage is used when making Italian meringue.

When sugar is cooked to 300º to 311ºF (148º to 155ºC), it is cooked to the hard crack stage. Sugar cooked to this stage is used to make Angel Hair or the Sugar Cage.

Cooked Sugar Tests and Temperatures

Stage Temperature Test

Thread 215°F Forms a brittle thread when pulled.

Pearl 220° - 222°F Forms pliable thread. Pulls off in sheets from a spoon.

Soufflé 222° - 234°F Boiling sugar creates small bubbles resembling snowflakes.

Soft Ball 234° - 240°F Sugar syrup forms ball in water but flattens out when removed.

Firm Ball 242° - 248°F Sugar syrup forms ball in water and holds shape when removed. A very soft ball can be rolled between your fingers.

Hard Ball 250° - 268°F Sugar syrup forms ball in water and holds its shape in a tight, slightly pliable ball.

Soft Crack 270° - 290°F Sugar syrup forms stiff threads in water.

Firm Crack 293°F Sugar syrup has lost all of its water. Following stages are critical and temperature should be watched very carefully.

Hard Crack 300° - 310°F Sugar syrup forms hard, brittle threads when dropped into water.

Liquid Sugar 320°F Melting point of sugar.

Light Caramel 330° - 350°F Syrup turns a very pale amber color darkening to a rich golden.

Medium Caramel 350° - 370°F Syrup continues to darken, turning from light brown to a dark mahogany.

Dark Caramel 370° - 400°F Syrup becomes very dark brown, nearly black and gives off a very burnt aroma. Used only for coloring, not for confections.

Black Jack +400°F Black color, dark smoke. No practical use for this.

roasted peppers---red,yellow.green or orange

Recipe name: Roasted Peppers---Red, Yellow, Green or Orange

Recipe by: Chef John V., Good Cooking, Inc.

Serving size: 4

Preparation time: 0:30

Amount/Measure/Ingredient:

2 whole bell peppers

Vinaigrette
1 tsp. of chopped garlic
1 tbsp. olive oil
1 tsp. of salt
1/4 tsp. ground white pepper
1/4 cup extra virgin olive oil
2 tsp. sugar
1 tbsp. cider vinegar

Preparation:

Wash 2 whole bell peppers, red, yellow, green or orange and dry. Cut in half and remove all the stem and seeds. Place the half peppers over an open flame on a gas stove, skin side down. With the flame on high, burn the skins until black and charred all over. When done place in a bowl and cover with plastic wrap to finish cooking and let the steam soften them. After 15 minutes rinse under a stream of cool running water. Rub slightly and the charred skins will wash off and you will be left with a perfect roasted pepper.

Cut into strips and marinate in vinaigrette.

how to make pizza...?

Recipe name: Pizza

Recipe by: Chef John V., Good Cooking, Inc.

Serving size: 3 individual 10 inch round pizzas

Preparation time: about 2 hours 30 minutes for dough

Here are some helpful hints on how to make pizza at home that will rival the pizza of Naples, Italy and the great Italian-American pizzas in the USA.

First step: the dough---

Amount/Measure/Ingredient:

1 cup milk
3/4 cup water
1 tablespoon salt
1 tablespoon olive oil
2 teaspoons sugar
2 tablespoons yeast
4 1/4 cups bread flour

Preparation:

Combine the milk, water, salt and sugar in a mixing bowl and heat to 110 degrees F. Add the yeast, stir well and let sit 10 minutes to develop. Add the oil and flour and mix for 8 minutes on medium low speed in a mixer. After mixing, cover with a damp towel or plastic wrap and proof twice, each time letting it double in bulk before knocking it down.

Second step: the shaping-------

After the dough has proofed twice, turn it out onto a floured surface. Divide the dough into 3 equal portions of about 11 ounces each. Form into rounds, let them rest 10 minutes, then form into round pizza shapes. You then may place the dough on a baking pan or a wooden baker's peel used to transfer the dough on to an oven baking brick. Note* The dough will be slightly sticky, don't add extra flour, this is the way it should be.

Third step: toppings---

and baking---

Preheat your oven to 500 degrees F.

The classic pizza in Italy is the Margherita. It consists of crushed canned San Marzano tomatoes, fresh chopped basil, mozzarella cheese and virgin olive oil. It is then baked at a very high temperature in a wood burning oven for about 8 minutes or until it is puffed up and golden brown. You may top your pizza with anything you like, just be sure you don't alter the dough recipe and that you bake it at 500 degrees F in a pre-heated oven. It should bake for about 8 minutes or until puffy and light golden brown in color. Serve it immediately

Fourth step: done-----

Cut the pizza into 8 pieces using a pizza cutter and enjoy.

Fifth step: eating-- & the crust--