BROWN CHICKEN STOCK – MASTER CHEFS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs New york
Am

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, 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 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F.

Roast the chicken bones in a roasting pan in the
oven for 30 minutes, then add the vegetables and roast
for 15 minutes more. Transfer everything to a stockpot.

Deglaze the roasting pan with a little water,
scraping up the little browned bits, and add them to
the 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

Chef: Andree Abramoff, Andree’s Mediterranean
Restaurant, New York

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Homemade Brownie Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups unbleached flour — or all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8 ounces unsweetened cocoa powder — one small package

In a large bowl, combine all ingredients. Stir with a wire whisk to distri
bute evenly. Put in a large airtight container. Label with date and conte
nts. Store in a cool, dry place. Use within 10-12 weeks.

Makes about 15 cups of Brownie Mix.

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Title: SOUP: CREAM OF LEEK SOUP WITH MUSSELS (BON AP
Categories: Main dish, Potatoes, Soups
Yield: 6 servings

2 c Water
1 c Dry wine
3 Fresh Thyme springs or
1 teaspoon dried, crumbled
1 1/2 lb Mussels, scrubbed, debearded

————————————-————————————-
1/4 c (1/2 stick) butter
4 lg Leeks, chopped (white and
Pale greenparts only)
1 lb Russet potatoes, peeled,
Coarsely chopped
3/4 c Bottled clam juice

————————————-————————————-
3/4 c Half and half
3 tb Chopped fresh herbs (such as
Chives, parlsey and/or
Thyme)

Bring two cups water, white wine and fresh thyme sprigs to boil in large
pot. Add mussels, cover and boil until opened, about 4 minutes. Using
slotted spoon, transfer mussels to bowl. Discardy any unopened mussels.
Strain and reserve cooking liquid. Remove meat from shells and reserve.
Discard shells.

Melt butter in heavy large saucepan over medium heat. Add leeks and saute’
until just tender, about 4 minutes. Mix in potatoes and reserved mussel
cooking liquid. Cover and cook until potatoes are tender, about 35 minutes.
Transfer leek-potato mixture to food processor. Add clam juice and puree
until smooth. (Can be prepared 1 day ahead. Cover mussels and soup
separately and then refrigerate.)

Return soup to heavy large saucepan and bring to simmer. Stir in half and
half and reserved mussels. Cook until just heated through. Season to taste
with salt and pepper. Mix in chopped herbs and serve.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.

Shared by Cate Vanicek

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Title: Chocolate Chippy Crunch Souffle
Categories: Desserts, Bakery
Yield: 1 servings

1 tb Unsalted butter
8 tb Granulated sugar
6 oz Semisweet chocolate; broken
-into
2 oz Unsweetened chocolate;
-broken
Into
4 lg Egg yolks
1/4 c Heavy cream
8 lg Egg whites
3 Deep dark chocolate fudge co
-okies
— hopped into
1/2 c Semisweet chocolate chips

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 350 degrees . Lightly coat the inside of each souffle cup with the
butter. Sprinkle the inside of each cup with 1 1/2 teaspoons
granulated sugar. Set aside until needed. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
and unsweetened chocolate in the top half of the double boiler.
Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes.
Remove from the heat and stir until smooth. Transfer the chocolate to
a large stainless steel bowl Use a whisk to stir in the egg yolks and
heavy cream until thoroughly combined. Set aside. Place the egg
whites on the bowl of an electric mixer fitted with a balloon whip.
Whisk on high until soft peaks form, about 1 minute. Add the
remaining sugar and continue to whisk on high until stiff peaks form,
about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber
spatula to fold about 1/4 of the whipped egg whites into the melted
chocolate mixture., then fold in the remaining egg whites. Evenly
divide the souffle mixture into the prepared souffle cups (about 4
heaping tablespoons), filling them to 1/2-inch below the rim of the
cup. Evenly divide and sprinkle the cookie pieces and chocolate chips
over the tops of the souffle mixture. Place the souffles on the
center shelf of the preheated oven. Bake until a toothpick inserted
in the center comes out clean, about 22 to 26 minutes. Remove from
the oven and serve immediately.

MMMMM

White Chocolate Ice Cream (2)

Recipe By : Leanda Goss
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Half and half
12 ounces White chocolate — coarsely chopped
4 Eggs
1 1/2 cups Sugar
2 cups Whipping cream

Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer,
beat eggs in medium bowl to blend. Add sugar and beat until dissolved.
Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well
chilled. Process chocolate mixture in ice cream maker according to
manufacturer’s instructions. Freeze in covered container at least 4 hours
to mellow. If frozen solid, let ice cream soften slightly in refrigerator
before serving. Makes 2 quarts.

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Title: NEWBEST PECAN PIE
Categories: Pies, Desserts
Yield: 8 servings

2 c Pecans, toasted,chopped
1 1/2 ea Cubes of Unsalted Butter
6 oz Semi-Sweet Chocolate bits
1 c Golden Brown Sugar
3 tb Flour
5 ea Eggs
3/4 c Light Kayro Syrup
2 tb Kahlua liqueur
2 tb Molasses
1 1/2 ts Vanilla
1/2 ts Salt

Cream together the Unsalted Butter, Brown Sugar, and Eggs (One at a
time). Add in the Corn Syrup, Molasses, Kahlua, Vanilla and Salt and mix
well. Mix together Chocolate, Flour, and Pecans (1-1/2 min in microwave to
toast) and add to the rest of the ingredients. Prebake your piecrust first
for 12 min at 375 deg. Remove from oven, cool a bit, and pour ingredients
into pie shell. Bake at 350 degrees for aprox. 1 hour. Cool and Enjoy!

Jeff Viets

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Title: STIR-FRIED CHICKEN AND CHINESE CABBAGE
Categories: Chinese, Chicken
Yield: 1 servings

1/4 lb Boneless chicken breast *
3 c Chinese cabbage (Napa or Bok
-choy), thick slices
2 Green onions in 1-inch
-lengths (OR 1/2 small
Onion, cut in half
-vertically then in thick
Crescents)
1 tb Fresh ginger, finely chopped
2 Cloves garlic, crushed
1/3 c Water, chicken broth, or dry
-sherry
2 tb Soy sauce
2 ts Cornstarch
1 ts Sugar
2 ts Rice or cider vinegar
1 tb Sesame or salad oil

* NOTE: boneless pork cutlet can be substituted for
chicken

Partially freeze meat (about 30 minutes) to make
slicing easier, especially if your knife is not very
sharp. Slice the meat across the grain into thin
strips and place on a plate near the cooking area.
Prepare the Chinese cabbage, onion, ginger and garlic
as indicated and arrange on plate with chicken.

In a measuring cup or small bowl, combine the water,
soy sauce, cornstarch, sugar and vinegar; stir to
dissolve the cornstarch and sugar. Place by meat and
vegetables.

Preheat a heavy 10-inch saute pan, non-reactive
skillet, or wok on high heat for about 1 minute. Add
oil and tilt pan to coat evenly; add chicken. Cook,
turning constantly, for 1 minute. Add cabbage, green
onion, ginger and garlic; continue cooking and
stirring another minute. Stir in the liquid mixture;
cook and stir until the sauce is thickened and the
vegetables are tender-crisp and brightly colored,
about 30 seconds more.

Serve over hot cooked rice.

Makes 1 main course serving of about 390 calories.

Posted by Fred Peters.

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New Mexico Style Barbecue Sauce

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unsalted butter
1/2 medium red onion — finely chopped
1 clove garlic — finely diced
6 plum tomatoes — coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool
at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

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BROILED STEAK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Beef Flank Steaks — *
1/2 c Lime Juice
2 tb Oregano Leaves — Dried
2 tb Olive Or Vegetable Oil
2 ts Salt
1/2 ts Pepper
4 Cloves Garlic — Crushed

* Each flank steak should weigh between 1 and 1 1/2 lbs.
~————————————————————————-
Place beef steaks in shallow glass or plastic dish. Mix remaining
ingredients and pour over the beef. Cover and refrigerate at least 8
hours, turning occasionally. Set oven control to broil. Place beef on
rack in broiler pan. Broil with the tops about 3 inches from the heat
until brown, about 5 minutes. Turn beef and broil about 5 minutes longer.
Cut beef in thin strips across the grain of the meat. Serve with tortillas
and guacamole if desired.

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EASY HODGE PODGE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 Chopped onion
Salt and pepper
1 cn (10.75-oz) tomato soup
1 cn (16-oz) mixed vegetables
1 cn (16-oz) kidney beans
1 Box (14.75-oz) spaghetti

Brown hamburger and onions. Drain excess grease. Add
tomato soup and half a can of water. Stir in
vegetables. Run knife through spaghetti to cut
strands. Add to soup mixture. Bring to boil, simmer 15
minutes.

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