Foods Recipes

4 md Beets, with greens, stems

-- trimmed, (save greens) 1/2 ts Oregano, dried

1/2 ts Thyme, dried

1/4 ts Fennel seed

1/4 ts Coriander, ground

1/4 ts Rosemary, dried

4 Bay leaves

10 Peppercorns

2 tb Oil, olive, extra-virgin

2 tb Butter, unsalted, cut

-- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

1/2 c Oil, olive

1 lb Bones, salmon

1 lb Butter

2 c Mirepoix

4 ea Bay leaves

1/2 ts Oregano

1/2 ts Thyme

1/2 ts Peppercorns, white

4 tb Puree, shallot **

1/4 c Cognac

2 c Wine, red

1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons

of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,

and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

-- julienne strips 1 c Champagne OR

1 c Wine, white, dry

1 c Cream, whipping

1 tb Vinegar, wine, white

1 ts Seeds, caraway

1/2 ts Salt

Pepper, black 4 c Flour, all purpose

1 1/2 ts Salt

1 c Water, cold

1 lb Butter, unsalted, chilled,

-- cut into pieces This recipe produces a "double batch" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

1 c Sugar

2 lg Eggs

2 ea Egg yolks

1/4 c Flour

1 1/2 c Milk, scalded

1/4 c Hazelnut paste (optional

-- if difficult to find) 1 c Cream, heavy

1/4 c Sugar

Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

1 tb Oil, olive

15 sm Crayfish

1 Garlic, bulb, cut in half

1 c Mirepoix **

1 ts Peppercorns, crushed

1 Bay leaf

4 tb Mushrooms, button, chopped

1/2 c Cognac

1 c Tomatoes, chopped

2 tb Parsley, chopped

1 tb Tarragon, chopped

1/2 c Puree, tomato

4 c Stock, fish

1/2 c Cream

Pepper, cayenne (to taste) Salt (to taste) Pepper (to taste) ** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute. Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute. Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon. To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree. Deglaze the saute pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables. Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan. Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA