Recipes

Sauté chives in butter w 1T water, salt and pepper for 10 min. or until tender. Add vinegar and stir. Add cream. Simmer 10 min over very low heat. Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by over blending. Chives 0.25lb, choppedButter 2TVinegar 0.25tspHeavy Cream…

Put all ingredients in metal bowl set over barely simmering water. Heat, whisking until cheese and butter are melted, and then stirring with a wooden spoon, until sauce is slightly thickened and registers 165 on instant-read thermometer, 5-8 min. Remove bowl from pan. Cheese 0.25lb Italian Fontina, rind discarded and cheese coarsely grated)Milk 0.5cEgg Yolks…

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2-4 min. Cool to room temp. Process almonds, tomatoes, basil, garlic, pepperoncini, salt and red pepper flakes in food processor until smooth, about 1 min. Scrape down. W machine running, slowly drizzle in oil, about 30 sec. Boil pasta until…

Cook cream in heavy saucepan over medium heat, stirring occasionally, until almost boiling. Remove from heat; set aside. Sprinkle sugar in heavy saucepan; drizzle w water. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns light golden brown. Gradually add hot cream to sugar, stirring constantly. Cook over low heat,…

Put oil, butter and chopped onion in pot and turn heat to medium. Cook and stir onion until translucent, then add celery and carrot. Cook about 2 min, stirring. Add ground meat, salt and pepper. Crumble meat with a fork, stir well and cook until meat has lost its raw olor. Add milk and simmer…

Fry bacon and crumble. Add onions, carrots and celery to pan fat. Push to side of pan. Add butter and chicken liver. Brown. Add beef. Brown. Add seasonings. Stir in tomato and stock. Cover and simmer 30 min. Add mushrooms, browned in butter and wine. Simmer 30 min. Whirl in blender. Bacon 6 slicesOnion 2…

Place all ingredients in bowl of food processor and pulse, then puree. Pour into an aging container with a tight lid. Store in cool, dark place for 4 weeks. Strain through layers of cheesecloth, bottle and label. Vinegar 1qt whiteBerries 2 lb fresh or frozen blueBasil 1 bunch, leaves and stems (I use lime)

In small heavy saucepan, simmer wine, vinegar, shallot, garlic, and rosemary until reduced to about 2T. Add cream and simmer until liquid is reduced by about half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until creamy and butter is incorporated. (Sauce must not get hot enough to…

Cook onions in butter. Add flour and cook without browning. Slowly add boiling milk and simmer 45 minutes. Makes 1 qt. Onion 2 choppedButter 0.25cFlour 0.25cMilk 5c

Heat to dissolve sugar. Serve w hot sauce on the side. Brown Sugar 1lb liteGarlic 30 cloves choppedKetchup 5cMolasses 24ozMustard 2.5cVinegar 3.5c cider