Recipes For You
Turkey Brine
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey, since they will already be infused with salt.
Veal Demi-Glace
Posted on December 19, 2011.
Demi-glace is a rich brown sauce that is a staple of French cuisine. It can be used by itself or as a base for other sauces. The term comes from the French word glace, which means icing or glaze. In this particular recipe, once the demi-glace is fully reduced, I reconstitute it with a full-bodied red wine and season with cracked pepper.
Posted on December 19, 2011.
The secret to a great roasted turkey is to brine the turkey overnight. Try to use a fresh turkey and do not attempt to brine a ´butterball´ or pre-basted turkey, since they will already be infused with salt.
Veal Demi-Glace
Posted on December 19, 2011.
Demi-glace is a rich brown sauce that is a staple of French cuisine. It can be used by itself or as a base for other sauces. The term comes from the French word glace, which means icing or glaze. In this particular recipe, once the demi-glace is fully reduced, I reconstitute it with a full-bodied red wine and season with cracked pepper.
Show More Recipies: << Previous |
