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Regular readers know that I like the Le Creuset Moroccan Tagine. I've suggested that you think of it as a heavy-duty stovetop Dutch oven, perfect for the braising of portions-for-two. We've done a Pot Roast. The top of the tagine will fit snugly over the legs creating a nicely closed chamber for moist heat cooking. So here we have:. 3 turkey legs, skin on or off. 6 shallots, peeled and halved. 6 small red potatoes, skin on, halved. 1T seasoning of choice (herbes de Provence, fines herbes, BG, Italian).
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Beef Tenderloin Tips with Green Peppercorn Sauce. Veal stock, methodically reduced 80%, and skimmed and strained over the better part of two days, yields a brown, jellied, concentrated and brilliant-textured sauce known as demi glace. In the Cathedral of French Culinary Arts, demi glace has its own alcove less visited than in years past, but still frequented by the faithful who know and appreciate the mystic powers of demi glace as a mother sauce. Here we use it to make a classic green peppercorn sauce.
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Middot; 4 oz packaged fettuccini or a one egg batch of freshly made. Middot; 8 oz table cream (half and half is OK too). Middot; 2 garlic cloves, pureed. Middot; dusting freshly grated nutmeg. Middot; 3/4C Parmigiano Reggiano, grated. 1 Make or buy fettuccini. 2 For the sauce:. Middot; Place cream in a large sauteuse and begin reduction with low heat. Middot; Add garlic, nutmeg and S/P. Middot; Reduce by about 1/3rd. WATCH THE COLOR. Allow cream to darken only slightly. Middot; Taste and set aside.
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Geezergourmet.com - GeezerGourmet Food Page describes love of food,respect for ingredients and proven methods of cooking are what this siteis all about. Unique sources of ingredients and vital culinary matters, suchas safekeeping of food products, are incl
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This page contains recipes, commentary on good food, preparation and cooking. Love of food, respect for ingredients and proven methods of cooking are what this site is all about. Unique sources of ingredients and vital culinary matters, such as the safekeeping and preparation of food products, are included. While GeezerGourment.com is not a recipe site, per se. I like to cook and record the results. And readers like recipes. Originally, the recipes were drawn from my Chef's Compendium. Curry in a Hurry.
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How to Purée Garlic - Advanced Knife Work. Quite a few recipes (certainly a lot of mine) call for puréed garlic. Surely you can't put one garlic clove in a blender. So, what is being called for here? 1 Break out a couple cloves from the bulb, by hand. 2 Place the cloves on the cutting board and place the flat side of the chef's knife on top of the cloves. 4 Trim off the ends of each clove and then slice them in half, lengthwise. 6 Cut the garlic cloves finely using a rocking motion. Every kitchen supply ...
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Roasted Game Hens Mediterranean (Rev). This is an old favorite of The Little Woman, who prepared it quite often when we got tired of grilled game hens. She also did it with 4 birds as a dinner-for-eight, as shown prepared in a paella pan. A rice dish goes nicely with these hens and their jus. Roasted Game Hens Mediterranean (Rev). 8226; 2 games hens, split w/ backbone removed. 8226; 1.5 oz EVOO. 8226; 5 cloves garlic, minced. 8226; 1.5 T oregano. 8226; 1/3 C prunes, pitted. 8226; 1/3 C dried apricots.
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Baked Shrimp Scampi with Feta Cheese Revision Four. We were long overdue to have a shrimp casserole. I had a couple of ideas from school but garlic was on our mind, so it had to be shrimp scampi. Further, there was some leftover feta cheese from last week, when The Little Woman made her signature tacos. (Go here to learn all about Feta. Herb seasoning can be to taste with whatever is fresh from the garden parsley for sure but put enough in to mellow the garlic (that's also why the mustard is in here).
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Brisket of Beef/Beef Pot Roast Tagine. Here is another recipe for the iron-bottom tagine. Again, we are using it as a Dutch-oven-for-two. Beef brisket is not a whole lot different than beef pot roast. Both cuts require long cooking times, preferably in moist heat, which is what braising is all about. If anything, the brisket is easier to prepare. As Julia Childs. Brisket of Beef/Beef Pot RoastTagine. Yield: 2 servings, with leftovers. 15 lb fresh brisket of beef, center cut. 2t black pepper corns. 8 Cove...
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Geezergourmet.com - GeezerGourmet Tools page presents commentary on cooking tips and techniques from school-trained cooks and from professional kitchens.
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Folks speak of tips and tricks in the kitchen. Cooking magazines make a feature of them. Me too, but only in the framework of fundamentals and techniques taught to school-trained cooks and used in professional kitchens. This page will also include information, tables and data that serve as useful references in the kitchen, as well as good tutorials that are buried in old, but revered tomes, or that pop up in the media and new cookbooks. A Better Way to Hard Boil Eggs. Egg Know-How: One Liners and Tips.
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Pot Roast Tagine (REV). Yield: 4 servings, or 2 servings with leftovers. See the article on the tagine. Middot; 2 lbs roast of pork or lamb shoulder or beef chuck. Middot; 1 T EVOO. Middot; 15 oz chicken stock or canned chicken or beef broth. Middot; 1 large onion, sliced medium thick. Middot; 2 carrots, sliced in like-size pieces. Middot; 1 garlic, pureed. Middot; 8 red potatoes, small to medium size, halved. Middot; 1 bunch asparagus tips. Middot; 4 bay leaves. 2 Season the roast well with S/P. A) If t...
