Foods Recipes

Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as

-- needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

-- and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

1 c Milk

4 Egg yolks

1/3 c Sugar, plus

1 tb Sugar

1 c Butter, unsalted, at

-- room temperature 4 oz Hazelnut Praline Paste *

Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter

1/2 md Onion, sliced

1/2 md Carrot, sliced

Bouquet Garni * 1 1/2 c Wine, white

1 c Stock, chicken OR

1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

5 lb Duck, parts, (backs,

-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped

2 md Carrots, peeled, trimmed

-- coarsely chopped 2 lg Celery, stalks, with leaves,

-- trimmed, coarsely chopped 2 Garlic, cloves, crushed

1 bn Parsley, stems

2 Thyme, sprigs, OR

1 pn Thyme, dried

1 Bay leaf

1/2 ts Salt, coarse

6 Peppercorns

Wash duck parts well and place them in a large stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. Yield: 3 to 4 quarts Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

-- chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

-- chopped 1 tb Garam Masala (see any

-- Indian cookbook) 1 tb Curry, powder (If Garam

-- Masala is not -- available, use 2 tb of -- Curry powder) 1 tb Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay