Collect the number of bottles necessary, with sound corks to fit.Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.Scald the corks in bo ...
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.Cooked uncovered, stirring frequently, for 2 hours. ...
In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, c ...
Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour.Serve as dressing.Also good with crab cakes!Note: make sure to use ...
Brown quail in butter, sprinkle with salt and pepper to taste.Remove petals from roses and grind with anise in a mortar.Separately brown chestnuts in a pan, then remove peels, cover with water and s ...
You will need a large roaster pan for this dressing.Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy.Chop onion and celery finely, saute in one stick b ...
For the sauce, place first six ingredients in a processor and blend to a paste. Gradually add the oil, emulsifying the mixture. ...
Mix all ingredients together.Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).Marintate in refrigerator ...
Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve. ...
To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.Trim off any excess fat and tendons from chicken.Slice chicken into strips about 3/4 inch wide and thread onto skewers ...