Culinary Basics and Sauce
Sauce olga
6:45 pm
INGREDIENTS:
2 tablespoons unsalted butter
1 cup shallot, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoon finely chopped parsley
Salt and pepper
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
DIRECTIONS:
In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes.
Add the wine and vinegar and bring to a simmer.
Cook liquid until it starts to thicken.
Stir in the heavy cream and simmer for 8 minutes.
Stir in the parsley, salt, pepper and scallops.
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Culinary Basics
Culinary Basics, Vegetables olga
6:05 pm
INGREDIENTS:
Cauliflower
Carrots
Broccoli
DIRECTIONS:
Pot for blanching vegetables
Bowls of h2O + ice = ice bath
Blanching light colors first
1. cauliflower
2. carrots
3. broccoli
put them in boiling water until crunchy and soft
put them in ice bath to set color and stop cooking process
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Culinary Basics
Culinary Basics olga
9:57 pm
ABOUT:
There are several thicknesses of simple syrup and they have different uses.
SERVINGS:
Thin simple syrup, a ratio of 3 parts water to 1 part sugar, is used to glaze cakes and cookies.
Medium simple syrup, a ratio of 2 parts water to 1 part sugar, is used to make beverages and sweeten iced tea.
Thick simple syrup, a ratio of 1 part water to 1 part sugar, is used to glaze candied fruits and is the basis of cold drinks.
INGREDIENTS:
Water
Sugar
DIRECTIONS:
Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.
To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn’t be able to see any crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.
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Culinary Basics and Sauce
Sauce olga
10:27 pm
INGREDIENTS:
1 tablespoon unsalted butter
1 tablespoons flour
1 cup milk, heated
Salt and pepper to taste
Pinch of nutmeg
DIRECTIONS:
In a saucepan melt butter over low heat.
Add flour and stir (using a wooden spoon).
In a separate saucepan have hot milk over low to medium heat.
While constantly whisking, gradually add hot milk to the roux (the butter and flour mixture).
Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes.
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Culinary Basics
Vanilla olga
10:21 pm
INGREDIENTS:
Bottle of vodka
6 vanilla beans split in ½
DIRECTIONS:
Drop 12 pieces into bottle of vodka
Put bottle in dark place for 30 days
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Culinary Basics
Meat, Temperature olga
10:18 pm
Lamb 120 F
Beef 120 – 135 F
Chuck 140 F
Pork 155 – 160 F
Turkey 158 – 165 F
Chicken Breast 158 – 160 F
Pork Chops 155 F
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Culinary Basics and Sauce
Sauce, Tomato olga
10:14 pm
ABOUT:
Takes about 2 hours
SERVINGS:
6 cups
INGREDIENTS:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
DIRECTIONS:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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Culinary Basics and Sauce and Spanish
Sauce, Spanish olga
6:38 pm
ABOUT:
Serves with Paella, grilled meats or fish.
SERVINGS:
Makes 1 1/2 cup
INGREDIENTS:
2 egg yolks
6 garlic cloves
1 1/4 extra virgin olive oil
pinch of salt
DIRECTIONS:
Mix everything but oil in the food processor. Slowly pour oil into the mixture while blending.
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Culinary Basics and Sauce
Currant, Pomegranate, Sauce olga
6:27 pm
INGREDIENTS:
1 cup red currant juice
1 cup Pomegranate juice
1 cup Bordeaux wine
1 cup chicken or duck broth
Black Pepper
DIRECTIONS:
In a large saucepan, combine the ingredients and bring to a boil.
Cook, stirring occasianally, until reduced to the consistency of honey.
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Culinary Basics and Italian
Basil, Italian, Pesto olga
6:24 pm
ABOUT:
The trick to Basil Pesto is parsley, that’s what makes it bright green.
SERVINGS:
Makes about 1 – 1.5 cups
INGREDIENTS:
1 cup basil, chiffonade
1/4 cup fresh parsley, chopped
1/4 cup romano cheese, shredded
1/4 cup Parmesan cheese, shredded
1/4 cup walnuts, chopped
2 garlic cloves
1/3 cup extra virgin olive oil
kosher salt
black pepper
DIRECTIONS:
Combine all ingredients except for oil and salt and pepper in blender until well and smooth.
Gradually add oil pouring slowly to mixture until well incorporated and desired consistency.
Season with salt and pepper to taste.
Refrigerate up to 2 days.
Optional: sun dried tomatoes, lemon zest, whipping cream for creamy pesto, pine nuts.
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