Title: COURT BOUILLON – MASTER CHEFS
Categories: Basics, Bouillon, Masterchefs, New york, Tfs
Yield: 8 servings

2 1/2 c Water, cold
1 md Onion, sliced
1 Carrot, sliced
1 Celery, stalk, sliced
1 Leek, (white part only),
— trimmed and sliced (opt)
3 Fennel, stalks, (opt)
1 Thyme, sprig, fresh, OR
1 pn Thyme, dried
Dill
1/2 ts Salt
4 Peppercorns, white

For Court Bouillon:
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Place water, onion, carrot, celery, leek, fennel, thyme, dill,
salt and 4 peppercorns in a saucepan and bring to a boil. Cover and
simmer for 25 minutes. Strain, and reserve the liquid.
Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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Cheesy Macaroni and Broccoli

Recipe By : Patricia L. Leinheiser
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz Cheddar cheese, cubed
5 oz Mozzarella cheese, cubed
3 C cooked elbow macaroni
2 C broccoli florets
1 large red bell pepper, diced small
1/2 C real or imitation bacon bits
1 TBSP mustard
pinch of chili powder
1 1/2 C evaporated milk

Lightly oil large baking dish. Wipe with paper towel to remove excess oil.
Combine all ingredients except milk in large pan. Pour into baking dish.
Pour milk over all. Bake at 450* about 20 minutes, until bubbly and golden.

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French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crock Pot Dishes Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese
Using a large frying pan — slowly saute the
onions in butter until limp
and glazed. Transfer to crock pot. Add — white wine,
beef stock
sherry — Worcestershire and
garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking
sheet. Sprinkle with cheese.
Place under preheated broiler until — ladle
lightly toasted. To serve
soup into bowl. Float a slice of toasted
french bread on top.

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Per serving: 186 Calories; 8g Fat (46% calories from fat); 3g Protein; 19g
Carbohydrate; 20mg Cholesterol; 242mg Sodium

Pumpkin Poundcake With Brown-Sugar-Walnut Glaze

Recipe By : The Dessert Show
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup dark brown sugar — packed
1/2 cup granulated sugar
3/4 cup butter — softened
1 egg
1 cup pumpkin puree
1 teaspoon vanilla
1 cup raisins
1/2 cup macadamia nuts — chopped

Preheat oven to 325. Combine flour, baking soda, salt and spice. Beat
sugars together with mixer. Beat in butter. Add egg, pumpkin and vanilla.
Beat until well mixed, light and fluffy. Stir in flour mixture, raisins and
nuts. Drop by round spoonfuls onto ungreased cookie sheets 2 " apart. Bake
until slightly browned along edges, about 20 minutes. Cool on flat surface.

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2 Tb flour
1 cup sour cream
Pinch of salt
1 tsp confectionerUs sugar
1 pound fresh sour cherries, pitted (or hulled strawberries)
3/4 cup granulated sugar

Stir flour with sour cream, salt confectionerUs sugar till smooth.

Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till
done.

Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture;
stir for a few mins.

Pour the mixture back into the soup and simmer for 5 mins. Cover the soup
and let it cool that way; this way it wonUt develop a skin. Adjust salt.

Makes: 6-8 servings

Macaroni Supper Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetarian
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Elbow macaroni (8oz)
Salt
3 Quarts Water — boiling
2 Tablespoons Corn oil
3 Cups Onion — pearl whole
1 Garlic clove,large — crushed
1 Can Tomatoes — undrained (16oz)
2 Teaspoons Sugar
1 Can Tomato paste (6oz)
2 Eggs
1 Can Cottage cheese (16oz)
2 Packages Spinach — chopped (10oz)
3 Cups Cheddar cheese — grated (3/4#)
1 Teaspoon Sage — ground

1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so
water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until
tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions
and garlic; saute over medium heat, stirring constantly, until onions are
almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up
tomatoes with spoon.~ 6. Stir in sugar, tomato paste and 1/2 teaspoon
salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach,
1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an
ungreased 13×9-inch baking dish, arrange in layers; a third of the tomato
sauce, half the macaroni, a third of the Cheddar cheese and half the
spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the
spinach layer and spinkle the remaining cheese around the edges of the
casserole.~ 10. Cover with foil and bake in preheated 400’F. oven 25
minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot
and bubbly and cheese is melted.~

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CHICK PEA AND SPINACH SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 Cloves of garlic, minced
1 c Skim milk
16 oz Can chick peas, drained and
-rinsed
4 c To 5 c fresh spinach,
-rinsed, dried, and shredded
1/8 ts Cardamom
1/8 ts Nutmeg
1 t Curry powder
Salt and pepper to taste

Saute the onion and garlic over low heat, covered,
until the onion is translucent.

Add the milk and raise heat to medium, and cook until
a boil is just reached, stirring constantly. Add the
chick peas, spinach, and spices, and continue to cook
and stir. When spinach is completely wilted, remove a
cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve
hot. Makes 4 servings.

And the calorie total on this one was 174, and only
1.6 g fat. (The sherbet, by the way, was 130 calories
and 2 g fat, so we were very pleased with ourselves.)

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RAW GLUTEN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 c Whole wheat bread flour
3 c — water

Pour the water into a large bowl. Add about 3 cups of
the flour and mix well. Beatthe dough for about 100
strokes, or until it becomes elastic. Gradually add
enough of the remaining flour to make a kneadable
dough.

Turn the dough out onto agenerously floured surface
and knead in enough flour to make a firm and nonsticky
dough. Knead the dough vigorously for 20 minutes. If
kneading becomes too difficult for you, try pounding
the dough with a rolling pin or with your fists.

Continue kneading and/or pounding the dough until it
becomes very smooth and elastic. To make sure that the
dough is kneaded enough, break off a small piece and
wash it. If it is sufficiently kneaded, the starch
will wash away, leaving the elastic gluten.

The next step is washing or rinsing the dough. Fill a
large bowl with room-temperature water (use the same
bowl you used to mix the dough). Place the bowl in the
sink and place the dough in the bowl. Work the dough
by rubbing it and sqsueezing it between your hands
with a motion similar to that of washing clothes.
Don’t worry if the dough falls apart, because it will
come back together as it is washed.

When the water becomes very cloudy, pour (with the
dough) through a colander. If you want to save the
starch water, place an empty bowl under the colander
to catch it. Repeat this squeezing and rinsing process
until the rinse water is practically clear and the
dough resembles a large, elastic wad of chewing gum.
You now have raw gluten.

Use the raw gluten to make seitan.

Makes 1 1/2 to 2 cups

from the files of DEEANNE

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Zuppa Inglese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ladyfingers split
3 tablespoons raspberry jam
4 tablespoons dry sherry or rum
2 eggs yolks
3 tablespoons sugar
1 tablespoon cornstarch
salt
1 strip of lemon zest
1 1/2 cups milk
14 strawberries 8 sliced and 6 — left whole
2 cups heavy or whipping — cream or milk
vanilla extr
small piece of frozen bitterweet — chocolate to decorat

Zuppa inglese is one of italy’s most popular deserts.
It is best mak a day ahead.

Select a wide glass bowl. Spread the insides of the ladyfingers with jam and
arrange then in the bowl.
Sprinkle with the sherry or rum and set aside.
In a small pan off the heat, beat the yolks with 2 tablespoons of sugar.Mix in
the cornstarch. Stir in the salt, lemon zest and milk.
Place over very low heat and stir constantly until the custard is thick enough
to coat the spoon, about 7 minutes.
Pour the custard over the lady fingers and arrange a layer of sliced
strawberries on top.
Whip the cream, adding the remaining sugar and a dash of vanilla, then spread
in over the fruit.
Pare chocolate shavings onto the cream. Decorate with the whole strawberries
and chill before serving.

Formate by Lara
From My family favorite

FRESH FRUIT AMBROSIA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Orange Juice
1/2 c Club Soda
1 md Banana, peeled
3 c Fresh fruit pieces (such as
— Cantaloupe, grapes,
— Pineapple, apple, pear,
— Nectarine, plum, honeydew
— Melon, blueberries,
— Strawberries)
1/2 ts Ground Nutmeg
1/4 ts Ground Cardamom
1 tb Sweetened Coconut (flaked
Or shredded), toasted

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Betty Wedman, “Holiday Cookbook, American Diabetes Association”
Posted by Frank Skelly

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