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  • National Herb Week - 4

    From Dave Drum@1:3634/12 to All on Friday, April 29, 2022 08:41:00
    National Herb Week - First Week of May

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Veloute Froid aux Herbes de Saison
    Categories: Soups, Herbs, Citrus, Dairy
    Yield: 4 Servings

    2 tb Butter; unsalted
    1 c Sorrel leaves; shredded
    1/4 c Fresh basil; shredded
    2 tb Fresh chives; chopped
    2 tb Fresh tarragon; chopped
    2 c Chicken stock
    Salt & white pepper
    6 lg Egg yolks
    2 c Whipping cream
    Lemon juice
    Creme fraiche; garnish
    +=OR=+
    Sour cream; garnish

    Heat the butter in a saucepan, and add the sorrel.
    Stir over medium heat until wilted (2 to 3 minutes.)
    Add basil, chives, and tarragon and stir for 2 minutes.
    Add the stock, and bring to a boil - boil for 5 minutes.

    Season to taste with salt and white pepper.

    In a mixing bowl, whisk together the egg yolks and cream.
    Very gradually whisk the hot mixture into the cream
    mixture. Return the combined mixture back to the saucepan
    and stir constantly over low heat until lightly thickened
    (about 4 minutes.) DO NOT BOIL.

    Transfer the soup to a bowl set in a larger bowl of ice
    water and stir until cool. Refrigerate.

    Add fresh lemon juice to taste, and adjust the seasoning
    with salt and white pepper. Garnish with creme fraiche or
    sour cream.

    Source: New York's Master Chefs, Bon Appetit Magazine

    Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, NY

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Harbouring more germs than the pole at the Lusty Beaver Cabaret.
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  • From Dave Drum@1:3634/12 to All on Monday, May 01, 2023 03:54:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Mustard-Herb Chicken Legs
    Categories: Poultry, Herbs, Breads
    Yield: 4 Servings

    4 Chicken leg-thigh quarters;
    - separated, trimmed
    +=OR=+
    8 Chicken thighs; trimmed
    1 1/2 c Coarse fresh bread crumbs
    2 ts Minced garlic
    2 tb Chopped parsley
    1 ts Chopped fresh tarragon or
    - other herb
    Salt & pepper
    6 tb Dijon mustard

    Set oven @ 400ºF/205ºC.

    Trim excess skin and fat from chicken. Combine bread
    crumbs, garlic, parsley, tarragon and salt and pepper
    on a plate or waxed paper. Use a pastry brush to paint
    mustard lightly on chicken. Carefully coat chicken
    legs with bread crumb mixture.

    Gently place chicken in a roasting pan and bake 30 to
    40 minutes, or until completely cooked.

    Serve hot or cold.

    From San Francisco chef Gary Danko

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Unnatural, weirdly industrial, horror food.
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)