760 buerre blanc reduction Recipes

peaches, peeled, pitted, and sliced, lime, sliced, sugar, sauvignon blanc

milk, sauvignon blanc, butter, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, vanilla extract, sauvignon blanc glaze

milk, divided, cornstarch, white sugar, vanilla extract (optional), cinnamon sticks, lemon peel , cut into strips, ground cinnamon, shaved semisweet chocolate, for garnish

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

biscuits (petit buerre or tea ), unsweetened cocoa powder, egg yolk, butter (no substitutes as it detracts from the flavour), milk, sugar, lemon , zest of, small, cognac, chocolate couverture

ground sirloin, ground pork, ground veal, eggs, slightly beaten, fine plain breadcrumbs (i use progresso plain breadcrumbs, grandmother used a ground up hard roll), milk, white onion, finely chopped, lemon , zest of, small finely chopped, lemon , juice of, capers, chopped, anchovy paste (alternatively you may use sardines or herring) or 3 tbsp crushed anchovy fillets (alternatively you may use sardines or herring), melted butter, kosher salt, ground black pepper, flour (for rolling ), chicken stock or 1 (32 oz) box vegetable stock, bay leaf, cider vinegar, good quality dry white wine (i use fume blanc or extra dry champagne), black peppercorns, capers, lemon , zest of, small finely chopped, lemon , juice of, good quality sour cream, snipped fresh parsley, for garnish

melon , pieces (mixed colorful bite-size pieces, such as cantaloupe, honeydew, ogen or charentais), sugar, crisp white wine , such as sauvignon blanc or 1 (750 ml) bottle pinot grigio wine, brandy, triple sec or 2 tbsp other orange-flavored liqueur, sparkling water or 3/4 cup club soda, ice cube, limes or star fruit, slices (to garnish), mint sprig (to garnish )

unsalted butter, yellow onions, sliced about 1/8 inch thick (about 3-1/4 lb. total ), salt & freshly ground black pepper, all-purpose flour, dry white wine , such as sauvignon blanc (not oaky) or 1 cup pinot grigio wine, homemade chicken broth or 8 cups beef broth or 8 cups canned low sodium chicken broth, flat leaf parsley , 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine, baguette , cut into as many 3/8-inch slices as needed to cover six soup crocks, grated gruyere cheese (about 6 oz.)

warm water, yeast, flour, olive oil, sugar, salt (i use kosher ), butter, divided, garlic, peeled and finely minced (more or less to your taste ), flour (i usually just use two regular silverware spoonfulls), dry white wine (chardonnay, pinot grigio, sauvignon blanc, pinot gris or semillon are all fine. use whatever drinkin) (optional), half-and-half, parmesan cheese, grated (or more, to your taste ), frozen spinach, thawed and drained of liquid (amount estimated), salt and pepper, cooked chicken, shredded, roma tomato, sliced (optional)

scallops, baby spinach, bacon lardons rendered, salt, black pepper, beurre blanc, butter, lime juice, white wine, shallots, bay leaf, garlic clove

butter, cut into chunks, unsweetened chocolate, finely chopped, vanilla, sugar, eggs, all-purpose flour, baking powder, fromage blanc (see notes )

granulated sugar, cornstarch, lemon , zest grated, milk, toasted sliced almonds , method follows, for garnish

blanced almonds sliced, diced dried cranberries, flour, sugar, baking powder, fine sea salt, eggs , large, butter, softened, amaretto

aged beef rib-eye steaks, sea salt, freshly ground black pepper, vegetable oil, for searing, vegetable oil, shallots minced, haricots verts, blanched , sliced on a bias, picked chervil, salt and freshly ground black pepper, baby carrots, peeled, olive oil, for coating, shallots, thyme, beef reduction, red wine reduction , to taste, port reduction , to taste, carrots, juiced, baby carrots, peeled and greens removed, butter, sea salt and freshly ground black pepper, idaho potatoes, unsalted butter, cantal or laguiole cheese, grated, milk, unsalted butter , for adjusting consistency, salt and freshly ground black pepper

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

mayonnaise (i use hellmans light), dijon mustard, new red small potato, unpeeled, halved , cooked until tender and cooled, new white small potato, unpeeled, halved , cooked until tender and cooled, green beans, cut into 2 in . pieces, blanced, yellow beans, cut into 2 in . pieces, blanced, stalks celery, chopped, chopped fresh dill

mayonnaise, sour cream, garlic cloves, minced, minced fresh ginger, freshly squeezed lime juice, salt, low sodium soy sauce, honey, unseasoned rice vinegar, cornstarch, dry white wine (like sauvignon blanc or white wine substitute (non-alcoholic substitute)), egg, sour cream, freshly squeezed lime juice, sriracha asian hot chili sauce, skinless salmon fillets, chopped finely, green onions, thinly sliced, chopped fresh cilantro leaves, fresh breadcrumb, salt, vegetable oil , for forming the patties and brushing on the grill rack, hamburger buns with sesame seeds, split, cucumber, peeled, seeded , and julienned

ice cubes, creme de cassis, dry white wine , such as sauvignon blanc or chenin blanc, lemon-lime soda