Melody Foods & Recipes » Basics

White Chocolate Mousse – Great Chefs

admin — Fri, 02 Nov 2007 17:26:03 +0000

1 c Sugar

1/2 c Water

8 lg Egg whites

6 lg Egg yolks

1 tb Rum, white

1 lb Chocolate, white, melted

Creme fraiche Raspberry puree In a saucepan, heat the sugar and water until the mixture forms a soft ball.
Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a whisk.
Add rum to the egg yolks – still beating over heat.
Fold the egg yolks into the egg whites.
Fold the melted chocolate into the egg mixture.
Refrigerate for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

Veal Glaze – Master Chefs

admin — Fri, 02 Nov 2007 17:25:27 +0000

1/2 c Stock, veal ** OR

———————————VEAL STOCK———————————
2 tb Oil, vegetable

6 lb Bones, veal, meaty, OR

– combination of veal — and beef bones 2 md Onions, trimmed, quartered

– don’t peel 2 lg Carrots, peeled, trimmed

– coarsely chopped 2 ea Celery, stalks, trimmed,

– coarsely chopped 1 ea Leek, trimmed, halved

– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves, unpeeled

1 bn Parsley, stems

2 c Water, plus more as needed

2 md Tomatoes, fresh or canned,

– cored, coarsely chopped 1/2 ts Thyme, dried, or

3 ea Thyme, sprigs

2 ea Bay leaf

2 ea Cloves

3/4 ts Salt, coarse

8 ea Peppercorns

– — ** If you have previously prepared Veal Stock – the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup.
If you don’t have Veal Stock handy, then you follow this recipe to make the stock first.
Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.

Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
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, and discard the solids.
Pour the stock into containers for storage and label and date them.
The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.
This stock is now used to make the Glaze as noted in the beginning of these directions.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Curry Butter – Great Chefs

admin — Fri, 02 Nov 2007 17:23:43 +0000

1/4 lb Butter, unsalted

2 ea Ginger, thin slices,

– chopped 1 lg Shallot, chopped

1 sm Garlic, clove, chopped

1 sm Chili, green, seeded and

– chopped 1 tb Garam Masala (see any

– Indian cookbook) 1 tb Curry, powder (If Garam

– Masala is not — available, use 2 tb of — Curry powder) 1 tb Juice, lemon

1 pn Turmeric, ground

Salt (to taste) Pepper (to taste) Blend all of the ingredients in a food processor until smooth.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena, : Napa Valley, California Pastry Chef: Ann McKay

Lamb Stock – Master Chefs

admin — Fri, 02 Nov 2007 17:22:38 +0000

Bones and trimmings from — 2 racks of Lamb 1/2 c Water, plus more as

– needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

– and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F.
In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally.
Transfer bones and trimmings to a stockpot, and degrease the roasting pan.
Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits.
Pour these deglazed juices into the stockpot.
Add remaining ingredients and water to cover.
Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth.
Gently press solids to extract all of the liquid, discard the solids.
Cool.
Remove fat from surface.
Stock can be stored for up to a week in a refrigerator.
Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York