January 15th, 2007 by alice
Tags: Home, Minestrone, Soup, Welcome
INGREDIENTS
- 3ouncesbacon, diced
- 1smallonion, thinly sliced
- 2carrots, thinly sliced
- 1/4turnip, thinly sliced
- 1smallleek, thinly sliced
- 2potatoes, thinly sliced
- 28ouncescanned tomatoes
- 1clovegarlic, minced
- 4cups of warmchicken stock
- salt and pepper
- 4ouncesparmesan cheese, grated
- 1/2teaspoonbasil
- 4ounces of smallnoodles
- 1/4teaspoonthyme
- 1bay leaf
- 1teaspoonchervil
- 1teaspoonsugar
DIRECTIONS
- Place the diced bacon into a large saucepan and cook it for 5-6 minutes, over medium heat.
- Add all the sliced vegetables and the spices and cook them for 15 minutes, with a cover, over medium heat.
- Put in garlic, the canned tomatoes, and the chicken stock.
- Then, mix in the noodles, season with salt and pepper and cook the ingredients for 10 minutes, without a cover.
- Remove the soup from the stove, sprinkle with the parmesan cheese and serve.
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January 15th, 2007 by alice
Tags: Filet, Louise, Marie, Mignon
INGREDIENTS
- 2 (7 ounce)filet mignon, about
- 1/2lbgreen beans
- 1canasparagus, drained
- 3tablespoonsbutter
- salt & pepper
- 1red pepper, sliced thinly
- 2clovesgarlic, minced
- 1tablespoonparsley, chopped
- 6ounceswhite wine, dry
- 6ouncesbeef stockor consomme
- 1tablespooncornstarch
- 1tablespoonwater
- mushrooms
DIRECTIONS
- Put 5 cups of water and 1.
- 2 tsp.
- salt in a large saucepan and bring to a boil.
- While waiting for the water to boil, wash the beans, then cut off the ends with a knife or pair of scissors.
- Put the beans in the boiling water, cover and cook for 8-12 minutes, then run cold water over them to stop the cooking process, and set them aside.
- Place 1 Tbsp.
- of the butter in a frying pan over medium-high heat.
- When the butter is hot, put in the filets and cook them for 3 minutes on each side.
- When the meat is well seared, season with salt and pepper.
- Turn the filets once or twice more until they are cooked to your taste (medium-rare takes approximately 708 minutes).
- Add the mushrooms, and another tablespoon of the butter.
- Add the red pepper, the garlic and the parsley and stir.
- Remove the filets from the pan, set them aside or keep them warm in a 100 degrees F oven if you wish.
- Increase the heat to high and add the white wine.
- Cook for 2-3 minutes, then add the beef consomme.
- Correct the seasoning.
- Mix the corn starch with the water and then add this mixture to the sauce to thicken it.
- Reheat the beans and the asparagus either in a steamer or in the remaining tablespoon of butter.
- Place the filets on a service platter, cover them with the sauce, place the vegetables on either side and serve immediately.
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January 15th, 2007 by alice
Tags: Blackest, Cake, Louisesward, Marie
INGREDIENTS
- 8egg yolks
- 8egg whites
- 6ouncessugar
- 1tablespoonwarm water
- 5ouncescake flour
- 3ouncesground almonds
- 1 1/2ouncescocoa
-
Filling
- 1 (28 ounce)can of cookedblack cherries, stoned
- 1 1/2pintswhipped cream, to which the
- 2ounceskirsch, have been incorporated
-
Garnish
- gratedchocolate
- maraschino cherries
DIRECTIONS
- Sift the cocoa and the flour together and set aside.
- Mix the egg yolks and the sugar together and the mixture becomes light in colour.
- Add the warm water and mix well with an electric beater for about 5 minutes.
- Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
- Then, gently fold in the almonds.
- Beat the egg whites until they hold stiff peaks.
- Fold the egg whites into the batter.
- Butter and flour generously a 10 inch springform mould.
- Pour the batter into the mould.
- Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
- Remove the cake from the oven and let it cool for 5 minutes.
- Unmold and let it cool for an additional 5 minutes.
- Cut the cake into 3 layers lengthwise.
- Spread some cherries and a layer of whipped cream on the bottom cake layer.
- Top with the second layer.
- Cover this layer with some cherries and cover with whipped cream.
- Add the third and top layer of cake.
- Garnish with the remaining whipped cream.
- Sprinkle with the grated chocolate and top with the maraschino cherries.
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January 15th, 2007 by alice
Tags: Cake, Viennese
INGREDIENTS
- 2ouncescocoa powder
- 3ouncespastry flour
- 8egg yolks
- 1wholeegg
- 6ouncesfine sugar
- 1tablespoonwater
- 2ouncesgraham crackers
- 2ouncesground almonds
- 8egg whites
- 2tablespoonsicing sugar
-
WHipped Cream Frosting
- 2cupswhipping cream
- 2tablespoonsicing sugar
- 1can pittedcherries
- 3tablespoonsTia Maria
- 1tablespooncornstarch
- 1tablespoonwater
DIRECTIONS
- Preheat oven to 375 degrees F.
- Mix together the cocoa powder and the flour in a bowl and set aside.
- In a separate bowl, beat the egg yolks, the whole egg, the sugar and the water with an electric beater for 8-10 minutes.
- Blend the Graham crackers and the powdered almonds with the egg mixture.
- Put the egg whites in another bowl and beat until stiff.
- Add the icing sugar and continue to beat for 30 seconds.
- Fold the beaten egg whites in with the egg yolk mixture.
- Add the cocoa and flour mixture and fold again.
- Pour the batter into a buttered and floured round 10″ cake pan and bake in the centre of the oven for 30-40 minutes.
- Remove and let stand for 5 minutes, then turn onto a cake rack.
- Frosting: Whip the cream until quite firm, then blend in the icing sugar.
- Put the pitted cherries along with half the juice in a saucepan.
- Bring to a boil over medium heat and add the Tia Maria.
- Mix the corn starch with the tablespoon of water and add this mixture to the cherries.
- Continue to cook for 2-3 minutes, stirring constantly.
- Let stand to cool.
- Cut the cake into 3 equal layers.
- Cover the bottom layer with cherries and the next two layers with whipped cream.
- Decorate with cherries and grated chocolate.
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January 15th, 2007 by alice
Tags: Breast, Chicken, Pineapple
INGREDIENTS
- 2tablespoonsbutter
- 4chicken breasts, deboned
- 1 1/2cupscelery, sliced 1 inch thick
- 4pineapple slices
- 1cupred peppers, sliced
- 1/2cupchicken stock
- 3tablespoonsTia Maria
- salt & pepper
DIRECTIONS
- Place the butter in a pan over medium heat.
- When the butter is hot add the chicken breasts.
- Season with salt and pepper.
- Cover and cook for 4 minutes.
- Turn the chicken, season to taste again and cook for another 4 minutes.
- Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
- Remove the chicken breasts and place them on a serving platter.
- Cover and place in a 150 degree F oven to keep warm.
- Add the celery, the pineapple slices and the red pepper to your frying pan.
- Season to taste, then cook for 2-3 minutes.
- Then add the chicken stock and cook for another 2 minutes.
- Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
- Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.
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