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Ichiban Dashi (Primary or First Fish/Seaweed Stock)

Ingredients:                  1qt                          Water ½ oz                        Kombu (kelp), dried ½ oz                        Katsuo (dried bonito) Procedure: Wipe kombu with a damp towel Place in a pot and simmer on low heat for ten minutes Remove kombu and add katsuo Remove pan from heat and allow katsuo to settle on the bottom (1o minutes Strain Ingredients for […]

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Yellow Pepper Coulis

Ingredients: 3 ea                  Yellow pepper, roasted, peeled of skin, and seeds removed 3T                    Rice wine vinegar 1T                    Dijon 2T                    Honey Salt to taste Procedure: Once the pepper is roasted and seeded, cut into ¼’ chunks Add all ingredients to a blender and blend for 5 minutes Taste and adjust seasonings if necessary   Notes: A […]

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Coulis de Tomate

1#                    Tomatoes ½ cup               Carrot, small dice ½ cup               Onion, small dice 2 cloves           Garlic ¼ cup               White wine As needed        Vegetable stock Procedure: Emonder tomatoes, concasser small Sweat carrots, onions and garlic until soft Increase heat to brown slightly Add tomatoes and cook for two minutes Deglaze with wine Add stock to […]

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Shellfish Nage

4 stalks                                    Lemongrass 1qt                               Shellfish stock (clam is best)* 2 sprigs                                    Lemon Thyme 6 sprigs                                    Parsley, including stems ½ cup                           Tomato consommé (if available) 1 clove                         Garlic, crushed 1 ea                              Bay leaf Procedure: Thinly slice the lemongrass and place in a sauce pot Add remaining ingredient  and bring to a simmer Simmer/reduce briefly, but […]

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Shellfish Fumet/Stock White

4#                    Quahogs 8oz                  Mussels 1#                    Mirepoix cut 1 inch (20%) 1 cup               White wine 1 ea                  Bouquet garni Procedure: Wash shellfish well Sweat mirepoix for ten minutes Add white wine and reduce by half Add shellfish and bouquet garni and cover with water Simmer for 30 minutes Reserve clams and mussels Strain stock *It is […]

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Tomato Broth/Consommé

Ingredients: 4qt                               Tomato juice or tomato puree’* 3 cup                           Egg whites (approximately 6 eggs) 1 cup                           Onion, rough chop 3 clove                         Garlic 3ea                               Bay leaf 1 cup                           Parsley stems 2 rib                             Celery, rough chop 2 4 inch piece              Carrot, peeled and rough chop 1 cup                           Fennel tops rough chop (optional) Procedure: Place vegetables, garlic, bay […]

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