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Recipes from the Chef

Recipes from the Chef

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Published by Giabell

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Categories:Types, Recipes/Menus
Published by: Giabell on Jun 18, 2010
Copyright:Attribution Non-commercial

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08/19/2010

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Chicken Cacciatore
Serving Size : 52 1/2 3 lb each Chicken -- fryers1 tablespoon Salt1/2 tablespoon Black pepper -- freshly ground4 ounces All-purpose flour1 fluid ounce Olive oil6 ounces Onions -- medium dice3 fluid ounces White wine1/2 quart Demi-Glace1/2 ounce Mushrooms -- sliced6 ounces Tomato concassé2 ounces Green olives -- sliced1/2 tablespoon Garlic -- minced1 teaspoon Lemon zest -- gratedClean and disjoint the chickens and season themwith salt and pepper.Dredge the chicken pieces in the flour.In a large rondeau, sauté the chicken until lightlybrowned. Remove the chicken from the pan andreserve.Sauté the onions in the same pan until tender,about 5 to 7 minutes. Deglaze the pan with thewine and reduce the liquid.Add the demi-glace, mushrooms, tomatoconcassé, garlic, lemon zest, and salt and pepperto taste. Stir well. return the chicken to the pan,bring to a simmer, cover, and braise until thechicken is done, 1 to 1 1/2 hours. Split the chickenin half and partially de-bone; serve 1/2 chicken perorder, coated with sauce.
French Onion Soup
1 ½ pounds yellow onion -- sliced thin1 ounces clarified butter1 ¾ quarts chicken stockSachet depices- ¼ tsp fresh thyme, 1 bay leaf, 2parsley stems,salt and pepper -- to taste8 ounces sherry- optionaltoasted french bread slices -- asneeded to garnishgruyère cheese as needed -- asneeded to garnish1. Sauté the onions in the butter over low heat.Carefully caramelize them thoroughly withoutburning.2. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this processuntil the onions are a very dark, even brown.3. Add the remaining beef stock, the chicken stockand thyme.4. Bring to a simmer and cook 20 minutes todevelop flavor. Adjust the seasonings and add thesherry.5. Serve in warm bowls. Top each portion with aslice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander untilthe cheese is melted and lightly browned.
Macaroni and Cheese
Serving Size : 616 ounces cheese sauceworcestershire sauce -- to tastetabasco sauce -- to taste1/2 pound elbow macaroni -- boiled andrefreshed1/2 pound cheddar cheese -- grated2 ounces whole butter1/4 ounce bread crumbs1. Season the cheese sauce with theWorcestershire and Tabasco sauces.2. Mix the macaroni with the cheese sauce and thecheese.3. Pour into a buttered full-sized hotel pan.Sprinkle with bread crumbs.4. Bake uncovered at 350ºF (180ºC) until hot,approximately 30 minutes.NOTES : Variation:Macaroni and cheese with ham and tomato Stir2 pounds (1 kilogram) each diced cooked ham andtomato concassé into the macaroni and cheesebefore pouring it into the hotel pan.
Bechamel Sauce
Serving Size : 81/2 tablespoon Oil -- or clarified butter1/4 ounce Onion -- minced2 ounces White roux18 fluid ounces Milk1/8 teaspoon Salt1 pinch White pepper -- freshly ground

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