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Mix cabbage, bleu cheese and dressing. Thank you to Gertrude Hoolihan for this great summer salad!
Ingredients
2
lbs
Shredded
Napa
Cabbage
lb
Crumbled
Bleu
Cheese
1/3
C
Cider
Vinegar
t
Celery
Seed
2
T
Sugar
t
Salt
t
White
Pepper
2
Minced
Garlic
Cloves
C
Minced
White
Onion
t
Dry
Mustard
C
Olive
Oil
Garnish to your hearts content. Celery, pickles, beef s:cks, string cheese, olives (stued or not), marinated Brussels sprouts, marinated asparagus, shrimpthe list goes on and on. Top o with a splash of your beer chaser. Have Fun!
Ingredients
2
shots
vodka
(1
if
you
like
it
weak)
Beer
Chaser:
we
used
Guinness
8-10
oz
Dailys
Bloody
Mary
Mix
-
1
t
prepared
horseradish
3
dashes
Duys
Sauce
1
whole
banana
Celery
salt,
if
desired
1
each:
lemon
+
lime
wedge
Garnishes:
Go
crazy.
See
list
on
right.
Strawberry
Smoothie
Serves
one
Blend
Ingredients:
Start
with
the
ice
and
orange
juice
at
the
bobom
of
the
blender.
Top
with
berries,
yogurt
and
banana
and
blend.
There
are
a
million
ways
to
make
a
smoothie,
and
summer
is
a
great
:me
to
experiment.
Try
using
seasonal
fruits
and
berries.
Remember:
fresh
is
best.
Pour into your favorite glass and top with fresh fruit and whipped cream if desired. Pop in a straw! .
Ingredients
+
Tools
I
c
fresh
strawberries,
sliced
1
6
oz.
plain
or
vanilla
yogurt*
cup
orange
juice
2
c
ice
1
whole
banana
Garnish:
Strawberries,
whipped
cream
*We
used
Greek
Sangria--Red Wine
Pour wine in the pitcher and squeeze the juice from the lemon and orange into the wine, then toss the fruit in, and add sugar and brandy. Chill overnight. Add Ginger Ale or club soda just before serving. Feel free to add other fruits. We suggest strawberries, raspberries, apples, peaches or kiwi. Make it preby, thats half the fun. If you want it sweeter, go ahead and add a can of sweet white soda.
If youd like to serve right away, use chilled red wine and serve over lots of ice in wine glasses or rocks glass. Garnish with fruit. . Pitcher: BIA Cordon Bleu, $38.75/Each
Ingredients
+
Tools
1
boble
wine
$10
or
less:
Your
fav:
Cab,
Merlot,
Zin
(see
our
Facebook
for
sugges:ons)
24
oz
club
soda
or
ginger
ale
1
lemon,
sliced
1
orange,
sliced
2
shots
brandy
2
T
sugar
(or
to
taste)
Garnish:
fresh
fruit
of
your
choice
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and the lime juice. Add 2 more wedges of lime and sugar cubes, muddle again to release juice. Dont strain the mixture.
Fill rocks glass almost to the top with ice. Pour your muddled rum mixture over ice, ll the glass with club, or sweet, soda if you like a sweeter drink. S:r, and garnish with lime wedge and fresh mint. . Mojito Glass available at Boelter SuperStore: $ 4.59 each Muddler Available at Boelter SuperStore : $14.95
Ingredients
+
Tools
Muddler
Rocks
Glass
10
fresh
mint
leaves
3
sugar
cubes
Garnishes:
Lime,
fresh
mint
leaves
1
oz
white
rum
cup
club
soda
or
white
soda
Ice
Youre going to want a rimmer for this one. They make the job a whole lot easier, plus theyll look cool behind your bar.
Ingredients
+
Tools
Glass
Rimmer
Blender
Margarita
Glasses
Ice
Kosher
Salt
or
Sugar
if
desired
Fresh
Limes
for
rim
Garnishes:
Lime,
Strawberries,
etc.
Tequila
Dailys
Margarita
Mix-
any
avor
Get out your blender, and ll it with ice. Pour in four glugs (AKA Shots) tequila. We recommend Milagro Blanco, but go with what you like. Just dont go with the worm. Pour in four glugs Dailys Pre-Made Margarita mix. Hit Blend. Wait un:l mixture is blended well and frothy. Pour in a margarita glass. Something fun is best, a cactus margarita glass, or a mar:ni swirl. Its supposed to be preby. Garnish with lime or lemon wedge, strawberry, kiwi, orange whatever you like. Live a lible. .
Beef Fajitas
Ingredients
c
fresh
lime
juice
c
tequila
(op:onal)
4
cloves
of
garlic,
peeled
+
smashed
2
T
roughly
chopped
cilantro
leaves
2
T
vegetable
oil
2
t
Worcestershire
sauce
1
t
dried
crushed
Mexican
oregano
(or
regular
oregano)
1
t
red
pepper
akes
(or
seasoned
pepper)
1
t
cumin
1
t
ground
coriander
(or
not)
2
lbs
ank
steak,
fat
trimmed
2
t
kosher
salt
1
t
ground
black
pepper
8
seven
inch
our
tor:llas
1
each
seeded
+
thinly
sliced:
red,
yellow,
orange
bell
pepper
1
large
white
onion,
thinly
sliced
1
T
minced
garlic
Lime
wedges,
accompaniment
buy Mexican oregano and red pepper akes, and Im not a fan of coriander. Marinade turned out just ne! In a bowl, whisk lime juice, tequila, garlic, cilantro, 1T oil, Worcestershire, oregano, pepper akes, cumin + coriander. Place ank steak in a baking dish, pour marinade over. Place in fridge 12-24 hours, turning occasionally. Remove meat from dish + pat dry. Season both sides with the salt + t pepper. Preheat grill to high, or set cast iron grill pan on medium-high heat on stove. Preheat oven to 325. Wrap tor:llas in foil. Place oven for 15 minutes to warm. Remove keep warm in a tor:lla dish. Cook the steak over the grill, or grill pan to preferred temperature (3-4 minutes per side is medium rare). Remove from heat. Rest 10 minutes before slicing. In grill pan or large skillet, heat remaining oil over medium-high heat. Add peppers + onions. Cook, s:rring un:l slightly caramelized, 12-15 minutes. Add garlic, remaining salt, + t pepper. Cook, s:rring un:l garlic is fragrant + sor, 1-2 minutes. Remove from heat. Thinly slice steak against the grain. Place steak, onions and peppers on fajita dish, garnish with lime wedge. Serve salsa, guacamole, cheese + tor:llas on the side. Sizzler Pan: Lodge, $14.05/Each. Available at Boelter SuperStore
Serves: 6-8
Ingredients
2
c
black
beans
(cooked,
drained,
rinsed
or
canned,
rinsed)
2
c
frozen
corn
1
red
pepper,
diced
3
Roma
tomatoes,
seeded
+
diced
c
fresh
lime
juice
1
T
fresh
garlic,
minced
t
chipotle
chili
base,
or
chipotle
chili
powder
c
extra
virgin
olive
oil
3T
fresh
cilantro,
chopped
c
mayonnaise
3
T
fresh
cilantro,
chopped
1
small
pkg
our
tor:llas
c
sour
cream
t
garlic
t
salt
t
cumin
Mix beans, corn, tomatoes, lime juice, fresh garlic, chipotle, olive oil and cilantro. TorGlla Cups: Drain Salsa prior to lling cups. Remove from plas:c. Place package tor:lla in microwave, 20 seconds at a :me, un:l sor, remove and cut into quarters. Press each quarter into mini mun :ns. Bake at 300 un:l brown and dry. Meanwhile mix mayo, sour cream, garlic, salt and cumin for topping. Fill each tor:lla cup with about one tablespoon with black bean salsa. Garnish with Cumin Cream. Store any ler over unlled tor:lla cups in air :ght container.
Serves: 6-8
Ingredients
3
Trimmed,
boneless,
skinless
Chicken
breast
halves
1
t
cumin
1
t
garlic
powder
Salt
+
Pepper
to
taste
bunch
chopped
cilantro
1
small
can
green
chilis
1
bunch
chopped
scallions
Sour
Cream
to
moisten
chicken
mix
1
Juice
from
lime
2
C
grated
pepper-jack
cheese
1
C
black
beans
1
C
frozen
corn
6-8
7
inch
Flour
Tor:llas
3
C
Cheddar
cheese
4
heaping
T
Salsa
(fresh
or
Jar)
Preheat oven 350. Season chicken with cumin, salt, pepper and garlic powder. Bake at 350 for 30 min. Cool and shred into bite size pieces. Add to chicken: Cilantro, Chilis, Scallions, enough sour cream to moisten, lime juice, pepper-jack cheese, black beans, corn, and enough sour cream to moisten. Correct seasoning with salt and pepper to taste. Preheat oven to 325 In an 11 x 13 pan, layer like lasagna 2 T Salsa 3-4 Flour Tor:llas 1 Shredded Cheddar Cheese 2 C Chicken Mix Repeat, ending with a layer of cheese. Bake in convec:on oven at 325 for 30 minutes or un:l cheese is bubbly. Pan: BIA Cordon Bleu, $19.19 each. Available at Boelter SuperStore
Guacamole
Serves: 4
Ingredients
2
T
white
onion,
nely
chopped,
divided
3
T
rmly
packed
fresh
Cilantro,
divided
2
T
jalapeno,
nely
chopped
1
t
kosher
salt
3
avocados,
medium
ripe
3
T
Roma
tomatoes,
seeded
Garlic
powder
to
taste
Grind 1 T of white onion, 1T of the cilantro, jalapeno and salt together in the molcajete un:l all the ingredients are well ground. (Alterna:vely, use a fork to mash the ingredients to a paste in a wide bowl.) Cut the avocados in half. Twist the halves to separate them and remove the pit with the :p, or the blade, of the knife. Place an avocado half, cut side up, on your cuung surface and make 3 or 4 evenly spaced lengthwise cuts through its esh down to (but not through) the skin. Make 4 crosswise cuts in the same fashion. Scoop the diced avocado esh into your bowl. Repeat with remaining avocado halves. Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly in tact. Add Roma tomatoes, remaining 2T cilantro, and remaining 1 T white onion. Fold together all the ingredients. Add salt, pepper and garlic powder to taste. Serve immediately, directly from molcajete or bowl, with tor:lla chips.
Serves: 6
Ingredients
1
lb
dried
cannellini
or
Great
1
large
celery
stalk
(about
Northern
beans*
cup),
chopped
8
c
water
2
t
nely
chopped
fresh
3
T
extra-virgin
olive
oil
thyme
3
garlic
cloves,
chopped
4
c
chicken
broth
1
large
fresh
rosemary
sprig
1
lb
fresh
chorizo
link**
1
bay
leaf
sausages,
casings
removed
1
large
onion,
chopped
c
whipping
cream
1
large
carrot,
chopped
*Since
the
beans
need
to
soak
overnight,
be
sure
to
begin
one
day
ahead.
**Spicy
Italian
sausage
is
a
good
subs:tute
for
chorizo.
Cover beans with 4 water in large, heavy stock pan. Soak overnight at room temperature. Drain + rinse beans; return to saucepan. Add water, 1 T of oil, 1 garlic clove, rosemary, and bay leaf. Bring to a boil. Reduce heat to medium-low, par:ally cover, and simmer un:l beans are just tender. (Can be prepared two days ahead. Cool slightly, cover and chill. Note: If subsGtuGng canned beans, add at the end of cooking soup). Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 T of oil in large, heavy pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Saut un:l vegetables are beginning to soren, about 10 minutes. Add chopped garlic, and 1 teaspoon thyme; saut 2 minutes. Add 2 c reserved bean cooking liquid, 4 c chicken broth, and beans. Bring to a boil; reduce heat to medium and simmer uncovered un:l vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, saut chorizo in heavy large skillet over medium- high heat un:l cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain. Using slobed spoon, remove 1 cups bean mixture from soup; reserve. Puree soup with immersion blender. S:r in whole bean mixture, remaining 1 teaspoons thyme, chorizo, and cream. (Can be made one day ahead. Chill uncovered un:l cold. Cover and keep chilled). Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide among bowls and serve.
Serves: 6
Ingredients
2
T
oil
1
T
buber
1
lbs
onion,
peeled
and
thinly
sliced
(for
funtry
throwing
in
leek,
red
onion
or
sweet
onion)
1
t
fresh
thyme,
minced
t
salt
(I
use
kosher),
to
taste
5
c
hot
chicken
broth,
homemade,
or
low-sodium
canned
broth
pepper,
or
more
to
taste
c
red
or
white
wine
(op:onal)
For
each
crock
of
onion
soup
gra:ne
3
or
4
sliced
baguebe,
about
inch
thick
cut
on
diagonal
2
or
2
oz.
Gruyre
or
Emmentaler
cheese,
grated
In a heavy bobom pot, over medium heat add the oil and buber, add the onions, thyme, and teaspoon of salt. Cover the pan and cook for about 10 minutes, s:rring occasionally. When the onions are quite tender, uncover and raise the heat slightly. Cook for another 20 - 25 minutes, s:rring frequently, un:l the onions are dark brown and have caramelized in the pan. Add stock, and bring the soup to a boil. Adjust seasonings, adding salt, pepper, and wine, if you like. Cover and simmer about 10 minutes. For croutons: Preheat oven 400 F. Toast a dozen baguebe slices on a baking sheet, un:l crisp and star:ng to color, about 10 minutes. Place individual crocks on baking sheet. Add croutons and sprinkle about 2 T of cheese on top. Ladle in soup, to ll the crock to the inner rim. Heap a large mound of grated cheese all over the surface of the soup. Bake for 30-40 minutes, un:l cheese is dark golden brown and has formed a crust over the soup. Place hot crocks carefully onto individual plates and serve. Recipe courtesy of Julia Child and Jacques Pepin Soup Crock: $9.75 each at The Boelter SuperStore
Serves: 4 DirecGons:
Ingredients
6
oz
ground
chicken
1
c
breadcrumbs,
or
c
breadcrumbs
+
c
grated
Parmesan
cheese
4
garlic
cloves,
minced
2
T
chopped
fresh
chives
1
large
egg,
whisked
Kosher
salt,
freshly
ground
pepper
4
T
extra-virgin
olive
oil
1
leek,
white
+
pale-green
parts
only,
sliced
into
inch
rounds
5
c
chicken
broth
c
ditalini
or
other
small
pasta
1
c
inch
peeled
carrot
rounds
1
c
packed
baby
spinach
Chopped
fresh
basil
Whole
chives
for
garnish
1
T
Parmesan
for
garnish
Mix chicken, breadcrumbs (and parmesan if desired), 2 minced garlic cloves, chives, egg, teaspoon salt, and teaspoon pepper in a medium bowl. Using number 60 scoop, form into inch meatballs (makes about 28). Add leek to pot and cook, s:rring oren, un:l beginning to soren, about 3 minutes. Add remaining 2 minced garlic cloves; cook for about 1 minute. Add broth and 2 cups water; bring to a boil. S:r in pasta and carrots; simmer un:l pasta is almost al dente, about 8 minutes. Add meatballs; simmer un:l pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remove from heat. Season with salt and pepper. Heat oil in a small pot over medium heat. Cook meatballs un:l golden all over, about 3 minutes (they will nish cooking in the soup). Transfer to plate: set aside. Ladle soup into bowls. Garnish with chopped basil, Parmesan and chives. Thank you Bon App:t. Bowl: World Tableware, $281.55/dozen, available at The Boelter SuperStore
DirecGons:
Ingredients
2
T
unsalted
buber
1
onion,
chopped
ne
1
t
packed
light
brown
sugar
Kosher
salt
+
pepper
3
garlic
cloves,
minced
t
ground
coriander
seed
1/8-1/4
t
cayenne
pepper
3
C
chicken
broth
2
C
water
2
lbs
sweet
potatoes,
peeled
+
quartered
3
T
peanut
buber
1
T
fresh
cilantro
leaves
Melt buber in heavy bobom stockpot over medium-high heat. Add onion, sugar, and 1 t salt and cook, s:rring frequently, un:l onion is sor, about 5-7 minutes. S:r in garlic, coriander, and cayenne, and cook un:l fragrant, about 1 minute. Add broth, water, sweet potatoes, and peanut buber. Bring to boil over high heat. Turn heat to low and cook, partly covered, un:l sweet potatoes are easily pierced with knife, 25-30 minutes. Easy Way: Pull out Immersion Blender and blend un:l smooth. Hard Way: Working in batches, puree soup in blender un:l smooth, 1 to 2 minutes, and then return to clean sauce pan. Salt and pepper to taste, garnish with cilantro and serve. Thank you Cooks Illustrated Bowl: 20 ounce square bowl, $6.95 Each, available at The Boelter SuperStore
Serves
8
DirecGons:
Ingredients
1
lbs
baked,
boneless/ skinless
chicken
breast
(350
for
30
min),
cooled
and
chopped
2
T
olive
oil
3
T
fresh
garlic,
minced
Spanish
onion,
chopped
(about
1
cup)
1
C
chopped
carrot
1
t
chili
powder
1
t
cumin
2
C
chicken
broth
2
14.5
oz
cans
pe:te
diced
tomatoes
1
1lb
can
tomato
sauce
1
cup
Mr
&
Mrs.
Ts
Bold
and
Spicy
Bloody
Mary
Mix
1
15
oz
can
kidney
beans
1
15
oz
can
black
beans
1
15
oz
can
great
northern
beans
t
wasabi
paste
Kosher
Salt
Heat olive oil in heavy bobom pot over medium heat. Saut garlic and onions un:l sor, about 5 minutes, add celery, carrot, chili powder and cumin, saut un:l sor, about 10 minutes. Pour in chicken broth, tomatoes, tomato sauce and bloody Mary mix. Simmer for about an hour. Add kidney beans, black beans, and wasabi paste; con:nue to simmer another 15-20 minutes. Kosher salt to taste. Add white beans last, simmer another 5 minutes and turn o heat. Serve with desired accouterments (sugges:ons: cheese, sour cream, cilantro, tor:lla chips, avocado, corn bread). Bowl: BIA Cordon Bleu, $11.69 Each, available at The Boelter SuperStore
DirecGons:
Mix water, yeast and sugar. Mix Flour and grated cheese. Combine water and our mixtures. Add addi:onal water if needed. Cover and let sit for 15 minutes. Clean bowl and spread with olive oil. Knead dough un:l smooth and doesnt take up any more our. Cover dough ball with olive oil and place in oiled bowl. Cover and rise in warm place un:l doubled (about an hour) Split dough into 2/3 and 1/3. Spread 2/3 dough into pan. Add cheese and sausage. Roll out remaining dough mix. Dock if you have a docker. Put over cheese mix. Add sauce and remaining ingredients.
Toppings:
Bobom layer: 16 oz shredded Mozzarella 16 oz shredded Italian cheese 1 lb Italian Sausage, precooked in balls Sauce: 15 oz can Pastorelli Pizza sauce Top layer: sauce, veggies, pepperoni, 1 lb. shredded mozzarella Bake at 425 for 20 minutes, reduce to 350 for 40 min.
Easy Pizza Sauce 1 Tgarlic (about 3 cloves), minced 1 T olive oil 1 C chicken broth 1 14.5 oz can pe:te diced tomatoes 2 8 oz cans tomato sauce 1 t dried basil 1 t dried oregano t Penzeys pizza seasonings dash of kosher salt
DirecGons:
Ingredients
lb
thinly
sliced
pepperoni
8
oz
fresh
mushrooms,
washed,
thinly
sliced
4
T
(about
)
onion,
nely
diced
1
cup
shredded
mozzarella
1
C
shredded
Parmesan
1
c
shredded
mozzarella
1
c
parmesan,
shredded
Pizza
crust
In a heavy bobom sauce pan, heat oil over medium heat, add garlic and saut un:l sor, add diced tomatoes, tomato sauce, basil, oregano, pizza seasonings and simmer for about an hour. Add Kosher salt as needed. (If you need to cheatsome:mes I add a half a jar of ready-made marinara sauce). Place sauce on pizza crust and top with toppings. Bake in pre-heated oven for about 12 minutes or un:l cheese is golden brown.
Ingredients
3T
Prepared
pesto
1
lb
boneless,
skinless
chicken
breasts,
baked,
cooled
+
thinly
sliced
1/2
roasted
red
onion
2
plum
tomatoes,
roasted
red
pepper,
julienned
yellow
pepper,
julienned
Fresh
basil
1
c
shredded
mozzarella
1
c
parmesan,
shredded
Pizza
crust
To roast Onion + Tomatoes: peel and cut onion into quarters. Core and cut tomatoes into quarters. Place onions and tomatoes on half sheet pan, drizzle with olive oil, kosher salt and pepper. Bake in pre-heated oven un:l sor (about 25 minutes.) Top crust with prepared pesto. Layer with cheese and arrange toppings. Bake in preheated oven about 12 minutes or un:l cheese is golden brown. Home made Pizza Dough: 4 c our 2 pkg yeast 1 c warm water 2 T brown sugar c olive oil 1 t salt Using Kitchen Aid mixer with hook abachment, mix on lowest speed for 10 minutes. Cover with plas:c, place in a warm spot for about 2 hours or un:l the dough rises up to the top of the mixing bowl. Makes 2 large or 4 small pizzas.
Shepard's Pie
Ingredients
2
T
Olive
Oil
1
lb
large
mushrooms,
cut
into
inch
slices
1/2
large
onion,
chopped
1
lb
ground
beef
1
lb
ground
turkey
4
large
garlic
cloves
1
c
beef
stock
2
t
kitchen
bouquet
2
T
Worcestershire
sauce
2
T
roux
1
c
frozen
peas
1
c
frozen
corn
1
c
carrots,
peeled
and
chopped
4
T
chopped
parsley
Kosher
salt
and
pepper
Preheat oven to 375 F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and saut un:l mushrooms are just done, about 4 minutes. Using slobed spoon, transfer mushroom mixture to bowl. Add garlic, ground beef and ground turkey to pan. Saut un:l browned, about 8 minutes. Return mushroom mixture to skillet. Pour in beef stock, add kitchen bouquet and Worcestershire sauce, and roux. Reduce heat and simmer un:l mixture thickens, s:rring occasionally, about 5 minutes. Add peas, corn, carrots and parsley, remove from heat and season generously with Kosher salt and pepper. Prepare Bubery Mashed Potatoes (recipe follows) Place beef mixture in a 12 cast iron skillet, about full. Using pastry bag, and large :p, pipe potatoes in rows to cover beef mixture. Bake in oven for about an hour, or un:l potatoes are browned. Remove, let stand for 10 minutes and serve.
This
recipe
is
featured
with
Sheperds
Pie,
but
is
lovely
accompanied
with
many
dishes.
DirecGons:
Place
potatoes
in
heavy
bobom
pot
and
ll
with
water
un:l
potatoes
are
covered
by
about
1
inch.
Throw
a
dash
of
kosher
salt
in
water
and
boil
over
medium-high
heat
un:l
potatoes
cut
easily
with
a
fork,
about
30
minutes.
Drain
potatoes,
put
back
in
pot,
add
buber,
milk,
cream
cheese
and
mash.
Season
with
salt
and
pepper.
Ingredients
4
lbs
peeled
Idaho
potatoes,
cut
into
2
inch
pieces
3
T
buber
3
T
milk
3
Tcream
cheese
Seasoned
Salt
and
pepper
Beef Strogano
This
Hearty
comfort
dish
Serves
10.
Thank
you,
Sara
Hackney
for
sharing
this
lovely
dish.
DirecGons:
Over
medium-high
heat,
saut
mushrooms
in
2
tablespoons
buber,
season
with
Kosher
salt,
pepper
and
cup
sherry.
Remove
pan
and
set
aside.
Saut
onions
and
garlic
in
two
tablespoons
buber,
season
with
Kosher
salt
and
pepper.
Add
beef
to
onions,
add
brandy,
sherry
and
stock.
Cook
for
20
minutes
and
add
tomato
paste.
Add
roux,
then
sour
cream.
Add
a
splash
more
brandy
at
the
end,
and
s:r
in
mushrooms.
Garnish
with
sprig
of
thyme,
if
desired.
IMAGE
DETAILS:
CHURCHILL
CHINA
PASTA
BOWL
$20.35
EACH,
20
X
20
ORANGE
HEM
STITCH
NAPKINS,
$27.09
FOR
PKG.
OF
4.
AVAILABLE
AT
BOELTER
SUPERSTORE,
MILWAUKEE,
WI.
Ingredients
1/8
C
CHOPPED
GARLIC
3/4
LB
SLICED
WHITE
ONION
OR
USE
JULIA
CHILDS
BRAISED
ONIONS:
HTTP://WWW.FOOD.COM/RECIPE/BRAISED-ONIONS-A-LA-JULIA-CHILD-148656
1
LB
MUSHROOMS,
QUARTERED
2
LB
BEEF
TENDERLOIN
C
TOMATO
PASTE
1
C
SOUR
CREAM
1
C
SHERRY
1/8
C
BRANDY
4
TBS
BUTTER
1
C
BEEF
STOCK
1
HEAPING
TBS
ROUX
(RECIPE
ON
PG.
2)
Note:
Tradi:onal bchamel does not call for stock, but I like to start with a lible chicken stockor beef stock, depending on what Im makingand water. (Vegetarians can skip this step). You can make your own stock by simmering your chicken or beef bones, along with some veggies and herbs (Mirepoix), down to a glaze. Our favorite ready made is Beber than Bullion. We prefer the Beber than Bullion to the ready-made, because it gives the cook a lible more control over the avor. If you want your sauce to have slightly more body or be a lible sal:er, you can add more without adding more liquid.
DirecGons:
Pour in heavy cream and s:r with wire whip un:l sauce comes to a boil. Add Roux by the tablespoon (keep s:rring) un:l sauce reaches desired thickness. Reduce to simmer and season with Kosher salt and white pepper (and another dash of wine, sherry or brandy if desired).
R OUX:
Ingredients
1
C
C HICKEN
OR
B EEF
B ROTH
2
C
H EAVY
W HIPPING
C REAM
A PPROXIMATELY
F ROZEN
R OUX
(R ECIPE
F OLLOWS)
O PTIONAL:
ADD
CUP
WINE/ SHERRY/ BRANDY
FOR
EACH
1
CUP
STOCK
R OUX:
1
S TICK
B UTTER-
C LARIFIED
CUP
F LOUR
S:r un:l our and buber are smooth. Cook on medium-low heat 20-25 minutes, s:rring occasionally, or un:l the roux has a nuby smell. Note: longer you cook :me reduces our taste in sauce. Store extra roux in the freezer and use as needed.
Direc:ons
Ingredients
2
6
OUNCE
BOXES
U NCLE
B ENS
L ONG
G RAIN
AND
W ILD
R ICE.
1
C UP
C RAISINS
1
C UP
S PANISH
O NION,
D ICED
C UP
R ED
P EPPER,
J ULIENNE
C UP
C ARROT,
J ULIENNE
1
CUP
M USHROOMS,
S LICED
C UP
C ELERY
D ICED
1
8
OUNCE
CAN
WHOLE
W ATER
CHESTNUTS,
D RAINED
AND
R INSED
2
LBS
C HICKEN
B REAST,
T RIMMED
3
CUPS
W HITE
S AUCE
( OR
B ECHAMEL)
PREHEAT OVEN TO 350 T O COOK THE CHICKEN BREAST: P LACE TRIMMED CHICKEN BREAST IN A STAINLESS STEEL BAKING PAN. P OUR IN ONE INCH OF COLD WATER. S EASON WITH K OHSER S ALT AND P EPPER. B AKE AT 350 DEGREES FOR 30 MINUTES. D RAIN + COOL. W HITE OR B ECHAMEL S AUCE: F IND OUR VERSION IN B OELTER S UPERS TORE R ECIPES R ICE: FOR PERFECT RICE EVERY TIME: POUR RICE INTO STAINLESS STEEL BAKING PAN. MELT 3 TABLESPOONS BUTTER, POUR OVER RICE AND SPREAD EVENLY. ADD JUST UNDER 4 CUPS CHICKEN BROTH, COVER WITH FOIL, BAKE AT 375 FOR ABOUT AN HOUR. TO COOK: MIX ALL VEGETABLES, RESERVING SOME VEGETABLES TO GARNISH PRIOR TO BAKING. MIX IN CHICKEN AND RICE IN OVEN PROOF CASSEROLE DISH. POUR SAUCE OVER, BLEND WELL, SEASON WITH SALT + PEPPER. GARNISH WITH RESERVED VEGETABLES. COOK COVERED IN 350 OVEN FOR 45 MINUTES, UNCOVER AND COOK FOR 15 MINUTES.