* Exported from MasterCook * Le Bernardin Fish Fumet Recipe By : Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Wine
Fish Onions
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 lb Heads and bones from
Black bass, red snapper, -- or halibut
4 tb Corn oil
2 md Onions -- peeled and very
- thinly sliced
1/2 sm Fennel bulb -- very thinly Sliced
12 Leeks -- thinly sliced
30 Whole white peppercorns
1 t Fine sea salt
2 Sprigs fresh flat-leaf
Parsley
2 Bay leaves
2 c Dry white wine 1. If you are preparing the fish yourself, remove the gills and the
eyes. Cut the heads and bones across into 4-inch pieces. In a
shallow pan filled with cold water, add the heads and bones. Cover,
and let stand for 1 hour, changing the water twice. 2. In a large stockpot set over medium heat, add the corn oil,
onions, fennel, leeks, peppercorns, salt, parsley, and bay leaves.
Reduce the heat to medium-low, and cook until the vegetables are
soft but not browned, about 4 minutes. 3. Transfer heads and bones from water, and add to the stockpot.
Stir periodically until bones and flesh around bones turn from
translucent to white, about 12 minutes. 4. Add the wine and 6 cups of water; bring to a boil over high heat.
Boil fumet 10 minutes, skimming off the foam as it rises to the top.
Remove from heat; let rest for 10 minutes. 5. Strain the fumet through a fine-mesh sieve or chinois, pressing
firmly on the solids to extract as much of the flavorful liquid as
possible. If you have more than 6 cups of fumet, place the liquid in
a clean saucepan over high heat, and boil until it reduces to 6 cups.
Store, tightly covered, in the refrigerator up to 3 days, or in the
freezer up to 2 months. Makes 6 cups. Note: If you don't want to remove the fish gills and eyes yourself,
ask your fish store to do it for you. Use this stock in the preparation of Le Bernardin Fish Soup (see
separate recipe) From Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert.
Posted on FareShare 4-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Le Bernardin Fish Soup Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Carrots Fish
Onions Volume 2-4, Apr.'99
Wine Fennel
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tb Extra-virgin olive oil
2 lg Heads garlic -- cloves smashed
And peeled
1 md Onion -- peeled, halved
- lengthwise -- and thinly
- sliced
2 Stalks celery -- thinly
Sliced
1 md Carrot -- peeled and thinly
- sliced
1 md Fennel bulb -- thinly sliced
- crosswise
1 sm Bay leaf
2 Segments from one star Anise
1 t Fennel seeds
2 ts Saffron threads
1 Piece orange peel -- 1
1 1/2 inch square
5 Sprigs fresh flat-leaf
Parsley
1 c Best-quality tomato paste
2 lg Tomatoes -- cut into large Dice
Fine sea salt
Freshly ground white pepper
1/2 c Dry white wine
5 c Le Bernardin Fish Fumet (see
Separate recipe)
9 lb Small, white, non-oily fish
- (such as red snapper or
Bass), cleaned, deboned,
And heads removed, each
- fish cut across into 4
- or 5 pieces (leaving
- about 6 pounds fish)
1 pn Cayenne pepper
18 Half-inch-thick slices
French baguette
1/2 Clove garlic -- peeled
1 1/2 c Gruyere cheese -- finely
- grated 1. In a large, wide stockpot set over medium heat, add olive oil.
Add the garlic, onion, celery, carrot, fennel, bay leaf, star
anise, fennel seeds, saffron threads, orange peel, parsley
sprigs, tomato paste, diced tomatoes, and 1/2 teaspoon salt.
Cook, stirring often, until the vegetables are soft and begin to
caramelize, about 15 minutes. 2. Add the wine, and stir with a wooden spoon, scraping up any bits
from the bottom of the pot. Reduce heat to low, and simmer until
almost all the wine evaporates, about 1 1/2 minutes. Add the fish
fumet, and simmer about 20 minutes. 3. Add fish; simmer for 20 minutes more, pressing on the fish often
with the back of a wooden spoon to break up the flesh. Continue to
simmer until fish is in very small pieces, about 20 minutes more. 4. Transfer the soup to a food mill fitted with a fine disk placed
over a large bowl, and pass the soup through. Return the soup to
the cleaned stockpot. 5. Over high heat, bring the soup to a boil, whisking frequently to
prevent the bottom from scalding. Season with cayenne pepper, salt,
and white pepper to taste. Toast the baguette slices, and rub each
one with the garlic clove. Distribute the soup evenly into six bowls.
Place a baguette slice in each bowl of soup; the bread should float
directly in the soup. Sprinkle the baguette and soup generously with
cheese, and serve. Serves 6 You can do steps one through four up to two hours ahead, and store
in the refrigerator. From Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert.
Posted on FareShare 4-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Lemon Pudding Cake Recipe By : Better Homes and Gardens New Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Desserts
Citrus Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons butter or margarine -- melted
2 egg yolks -- slightly beaten
1 cup milk
2 egg whites 1. Combine sugar and flour. Stir in the lemon peel, lemon juice, and
melted butter or margarine. Combine egg yolks and milk. Add to flour
mixture; stir till just combined. 2. Beat egg whites till stiff peaks form. {Tips stand straight} Gently
fold egg whites into lemon batter. Transfer batter to a 1-quart
casserole. Place the casserole in a large pan on an oven rack. Pour
hot water into the large pan around the casserole to a depth of 1 inch.
Bake cake in a 350 degree oven about 40 minutes, or till golden and top
springs back when lightly touched near the center. Serve warm. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Lo Mein With Shrimp - (Shrimp.com) Recipe By : www.shrimp.com
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta/Noodles
Seafood Volume 2-4, Apr.'99
Shrimp Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 ounces egg noodles
2 teaspoons Sesame oil
1 1/2 tablespoons Oyster sauce
1 1/2 tablespoons Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon White Pepper
2 tablespoons Vegetable or Peanut oil
1 teaspoon Fresh ginger -- minced
1 clove garlic -- minced
1 pound Large Shrimp
1 tablespoon Dry sherry
1/2 cup Chinese chives
2 Green onions
8 ounces Fresh bean sprouts 1. Cook noodles to pkg directions until tender but still firm; 2-3
minutes. 2. Drain, rinse under cold running water and drain again. 3. Toss noodles with sesame oil until well coated. 4. Combine oyster sauce, soy sauce, sugar, salt and pepper in small
bowl. Heat vegetable oil in wok or large skillet over high heat. Add
ginger and garlic and stir-fry 10 seconds. 5. Add shrimp; stir-fry until pink, about 1 minutes. 6. Add sherry and chives; stir-fry until chives begin to wilt (about 15
seconds). Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add
remaining bean sprouts, stir-fry 15 seconds more. 7. Add oyster sauce mixture and noodles. Cook and stir until heated
through, about 2 minutes. Recipe from http://www.shrimp.com
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - | 
