CLASSIC BEURRE BLANC SAUCE
Print recipe
| Serves | 1 qt. |
| Meal type | Condiment |
| Region | French |
Ingredients
- 2 Tbs Shallots, minced
- 6 each Black Peppercorns, 6-8
- 8 fluid oz. Dry white wine
- 2 fluid oz. Lemon juice
- 8 fluid oz. Heavy cream, reduced by half (optional)
- 1 1/2 pounds Unsalted butter, chilled, cut into cubes
- 1 Tbs Salt
- 1/4 Tbs White pepper, freshly ground
Directions
| 1. | Combine the shallots, peppercorns, wine, lemon juice, and vinegar in a saucepan. Reduce over medium-high heat until nearly dry |
| 2. | Add the reduced heavy cream, if using, and simmer the sauce for 2 to 3 minutes to reduce slightly. |
| 3. | Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction, The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated. |
| 4. | Taste the beurre blanc and adjust with salt and pepper. Finish the sauce by adding the lemon zest. Hold this sauce as you would a hollandaise. |
Note
I find that adding a little heavy cream will help stabilize this, and help it from breaking. Many flavors can be added to the final product depending on what you are serving this with. It is an incredibly versatile sauce. Also, when you hold the sauce, find a warm place, it will solidify in a cold place and break if hel in too hot of a place.
01.30.2012
PRICKLY PEAR
I’m sure you never thought about eating a cactus but maybe you should consider changing your mind. The Prickly Pear or cactus pear is an egg shaped fruit of the Nopal cactus that has a stiff rind covered in spines. The fruit color ranges from yellow to orange to red. The prickly pear pulp has a sweet flavor, similar to a watermelon.
Extremely popular in Mexico, Central and South America, the Mediterranean countries and southern Africa, this fruit is just gaining some popularity with some of the larger food chains in the U.S. Prickly pears are available from California, Chile and Mexico with supplies peaking from September to May. The fruit can be eaten fresh or used in marmalades, jelly, ice and dessert sauces, punches and cocktails or fresh fruit cups and salads. It is high in vitamin C and is a good source of potassium. So don’t judge this fruit by its package and unwrap some sweetness.
Homemade Pasta
| Serves | 4 |
Ingredients
- 3 cups flour plus addition 1/2 cup reserved
- 3 each large eggs
- 1 Tbs Extra virgin olive oil
- 1/4 tsp Salt
- 1 cup Semolina or cornmeal to keep pasta from sticking
Directions
| 1. | If using salt, put the flour and in the blender and pulse briefly until mixed. Notice the options for additional flour or additional egg/olive oil. This gives you control over the wetness/dryness (stickiness) of the pasta, as ingredients and conditions vary greatly. |
| 2. | Break three eggs into a bowl, making sure that no bits of egg shell are included and whisk briefly. In Mixer using a dough hook combine salt with flour. |
| 3. | Add eggs to flour and kneed mix until well mixed and firm but not sticky and place the ball under a bowl, where it should rest for 15 minutes to an hour. PASTA |
| 4. | When the pasta has rested, divide the ball into 6 smaller balls - about the size of a large golf ball. Start your pasta machine on the rollers farthest apart. Run the pieces through the rollers, about ten times on the widest section, folding the pasta top to bottom or side to side the achieve a long sheet slightly narrower than the machine rollers. Continue to roll the sheets through the rollers with ever diminishing settings until you achieve the thickness you wish - usually the smallest or second smallest setting. |
| 5. | PASTA MACHINE You should have a long, narrow thin sheet of pasta, pliable, not sticky. Hang the sheets to dry (or lay them out on dish towels) - the drying process can take an hour or more - the pasta should actually feel dry to the touch and not stick together when cut into segments - if it does, run it through the rolling process again and let it dry more before cutting it. |
| 6. | Pasta Drying When the pasta is dry, run it through the the cutting rollers of the pasta machine. Cooking fresh pasta: Fresh pasta cooks in about 4 minutes - it floats to the top of the water when it is ready. Take a strand out on a wooden fork and bite it to make sure it is done to your taste - it will be 'resistent' but not tough. |
01.23.2012
A vegetable that is gaining popularity every year with increased shelf space at grocery stores is “Broccoli Raab”. Also known as “Rapini” broccoli raab has 6-9 inch asparagus-like stalks, button size broccoli looking buds and turnip looking leaves. Its flavor has a hint of mustard, but otherwise it is similar in taste to broccoli.
Available year round from California, broccoli raab is a nutritional powerhouse. It is low in calories, high in fiber and low in fat, so it will fill you up and not out. In addition, broccoli raab contains vitamins A & C and is rich in beta-carotene, calcium and iron. Popular in Italian and Chinese cooking, broccoli raab can be fried, steamed, or used in soups and salads. It only takes 2-5 minutes to cook, so be careful not to overcook it or you will have a mushy mess on your hands. So the next time you’re not sure what to add to your meal or you’re just tire of the same old side dishes, give broccoli raab a try, I think you’ll be pleasantly surprised.
WILD MUSHROOM VINAIGRETTE
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Meal type | Appetizer, Condiment |
Ingredients
- 1/2 cup Olive Oil
- 8 each portabella mushroom, cleaned and chopped
- 1/4 Cup Balsamic vinegar
- 1 shallot Shallot, chopped
- 1 garlic clove garlic clove, chopped
- 1 Tbs Stone ground mustard
- 1Tbs Honey
- 1/8 tsp Salt
- 1/8 tsp Black pepper
Directions
| 1. | Heat oil in a large saute pan over high heat. |
| 2. | Season mushroom with salt and pepper to taste and saute until golden brown and dry. |
| 3. | Blend vinegar, shallot, and garlic in a blender until smooth. |
| 4. | Add sautéed mushroom and blend until coarse. Add mustard. Slowly drizzle in the oil until emulsified. |
| 5. | Add the honey and season with salt and pepper to taste |
