141 wine glace Recipes

rib ) prime roast with s (sometimes called standing roast; 9 to 10 lb), dried porcini mushrooms, ground to a powder in a blender, kosher salt, black pepper, onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped), unsalted butter, chopped shallots (about 3 large), carrot, finely chopped, celery rib, finely chopped, garlic cloves, smashed, tomato paste, fresh flat-leaf parsley, fresh thyme, turkish or 1/2 california bay leaf, black peppercorns, dry red wine such as a good-quality cotes du rhone, dried porcini mushrooms, boiling-hot water, veal demi-glace, salt

full-bodied red wine (such as cabernet sauvignon), chopped shallots, beef demi-glace, thyme sprigs, bay leaf, chilled unsalted butter, cut into small pieces, salt, freshly ground black pepper

ruby port, cinnamon stick, nutmeg, orange , zest of, strips, sultanas, currants, raisins, ready to eat prunes, chopped, sliced almonds, glace cherries, quartered, softened butter, soft brown sugar, organic eggs, beaten, plain flour, cinnamon, mixed spice, ground ginger, orange , zest of, grated

glace cherries , mixed colours, butter, caster sugar, brown sugar, eggs, golden syrup, plain flour, self-rising flour, salt, mixed spice, nutmeg, raisins, sultanas, currants, almonds, sliced, sherry wine

unsalted butter, extra virgin olive oil, demi-glace (i use beef), sherry wine or 3 tbsp port wine, onions, sliced enough to fill crock pot to the top, salt and pepper, bay leaves, dried thyme, brown sugar (optional)

onion, finely chopped, celery ribs, finely chopped, garlic clove, finely chopped, unsalted butter, veal demi-glace, chopped fresh tarragon, fig balsamic vinegar, chopped walnuts (2 oz), soft dried mission figs (1/4 lb), stems discarded and figs finely chopped, coarse fresh bread crumbs, salt, black pepper, unsalted butter, pt fresh figs , stems discarded and figs halved lengthwise, chopped shallot, chopped celery, dry red wine, veal demi-glace, arrowroot or cornstarch, fig balsamic vinegar, chopped fresh tarragon, salt, black pepper, semiboneless quail, salt, black pepper, unsalted butter, vegetable oil

assorted veal bones, veal leg bone, carrot, roughly chopped, onion, roughly chopped, celery stalk, roughly chopped, bouquet garni (see chef s notes, below), canola oil in kitchen-oil spritzer (see chef s notes, below), chopped shallots (about 1), garlic cloves, finely chopped, red burgundy wine, dry sherry, ground black pepper, salt, cornstarch

veal bones or 10 lbs beef bones, onions, quartered, carrots, quartered, leeks, white part only , split lengthwise in half and rinsed carefully, stalks celery , cut into 2 inch pieces, tomatoes, whole, springs parsley, garlic cloves, whole black peppercorns, dried thyme, water, water, red wine, tomato paste

dark corn syrup, warm water, hazelnuts, lightly toasted and cooled, powdered sugar, heavy cream, granulated sugar, egg yolks, sweet marsala wine, frangelico liqueur, vanilla extract, granulated sugar, cocoa powder or powdered sugar, for serving

beef consomme, burgundy wine or 1 cup water, unflavored gelatin, lemon juice (juice of 2 lemons), worcestershire sauce (or to taste), hot sauce (or to taste), shallot, sliced thin, garlic clove, finely chopped, dried thyme, liverwurst (liver sausage), cracker, to serve

pre-cut lamb osso bucco (from local butcher), salt and freshly ground black pepper, olive oil, carrots, peeled and chopped into1/2-inch squares, ribs celery, roughly chopped into 1/2-inch pieces, yellow onions, roughly chopped into 1/2-inch pieces, garlic gloves, crushed, tomato paste, red wine, lamb stock , recipe follows, fresh thyme leaves, lamb bones or 1 cup lamb base, carrot, roughly chopped into large pieces, rib celery, roughly chopped into large pieces, onion, roughly chopped into large pieces, cold water, salt and freshly ground black pepper, bay leaves , optional

shallots, chopped fresh garlic, red wine, beef stock, roux , to thicken, tenderloin , filets, poblano chiles , roasted and cleaned, shredded monterey jack cheese, chipotle chiles (smoked jalapenos)

beef bones , leg bones,cut in 2 to 3 inch lengths (have the butcher saw them up), extra virgin olive oil , as needed, chuck roast, cut in large chunks (or other well flavored cut of beef), onions, unpeeled,quartered, garlic, unpeeled,lightly crushed, stalks celery , with leaves if possible,cut in 2 inch pieces, carrots , scrubbed and cut in 2 inch pieces, tomatoes, quartered, dry white wine or 2 cups water, parsley stems (or 1 bunch parsley if desired), bay leaves, whole black peppercorn

dried shiitake mushrooms, chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs, mesquite seasoning, fresh figs, canola oil, red onion, chopped, stalk celery, chopped, garlic, lightly crushed with the side of a knife blade and minced, dry red wine, vegetable stock, tomatoes, cut into wedges, chopped fresh parsley leaves, thyme, leaves stripped from the stem and chopped

vegetable spray, sugar, dark corn syrup, warm water, hazelnuts, lightly toasted and cooled, granulated sugar, egg yolks, sweet marsala wine, hazelnut liqueur (recommended : frangelico), pure vanilla extract, heavy cream , whipped, chopped dried apricots, water, sugar, dark rum, fresh lemon juice, heavy cream, sugar, unsalted butter, unsweetened chocolate, chopped, dark corn syrup, pure vanilla extract

dry porcini mushroom, boiling low sodium chicken broth or 1 cup boiling water, olive oil, unsalted butter, shiitake mushroom , wiped clean and tough stems removed, kosher salt , to taste, fresh ground black pepper , to taste, pork tenderloin , trimmed of fat and silver skin, about 1-1/2 lbs, shallot, finely chopped, red wine, dried figs, stemmed and finely chopped, chopped fresh thyme or 1 tsp dried thyme, veal demi-glace (optional) or 1 tbsp duck demi-glace (optional) or 1 tbsp beef demi-glace (optional)

pitted prunes (3 cups), raisins, currants, lemon peel , glace, minced, orange peel , glace, minced, glace cherries, almonds, cherry brandy, dark rum, angostura bitters, butter, dark brown sugar, eggs, lemon essence, limes or 2 tsp orange rind, almond essence, vanilla essence, mixed spice, flour, baking powder, cinnamon, ground nutmeg, kitchen bouquet, brandy (or use port wine for brushing on finished cakes), almond paste , if desired to roll to cover cakes

extra virgin olive oil, onion, diced, garlic, minced, fresh basil, coarsely chopped, whole tomatoes , crushed by hand and not drained (preferably san marzano), kosher salt, fresh ground black pepper, eggplants , cut lengthwise into 1/2 inch slices, extra virgin olive oil, divided, kosher salt, divided, fresh ground black pepper, onion, diced, garlic, minced, fresh oregano, chopped, fresh thyme, chopped, fresh italian parsley, chopped, crushed red pepper flakes, roasted red pepper, cut into 1/4- to 1/2-inch dice, red wine vinegar, extra virgin olive oil, ground lamb, dry red wine, veal demi-glace or 1/2 cup beef demi-glace, fresh mint, chopped, kosher salt & freshly ground black pepper, tomatoes, extra virgin olive oil, divided, kosher salt & freshly ground black pepper, mafalda pasta, broken into 2- to 3-inch-long pieces, shallots, minced (from about 1 shallot), grana padano, grated, sherry wine vinegar, fresh goat cheese, crumbled, fresh parsley, chopped