Green Peppercorn-Brandy SauceBy wpDemiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.
Salad LyonnaiseBy wpNotes: If side bacon is not available, cut sliced bacon crosswise inot 1/4-inch pieces.
Beans with Basil GremolataBy wpNotes: Small round-pod yellow wax, Romano, and Blue Lake beans are complemented by this lemon-scented dressing.
Orange Muscat ice cream with bittersweet chocolateBy wpAdd 2 teaspoons grated orange peel to milk mixture before heating. To chilled custard, add 1 cup Orange Muscat wine. When mixture is partially frozen, add 4 ounces finely chopped bittersweet or semisweet chocolate, then continue as directed. Makes about 6 cups.
Romesco SauceBy wpNotes: Linda Carucci, a cooking teacher, chef, and culinary consultant (www.lckitchen.com) from Oakland, California, makes this sauce with a Spanish smoked sweet paprika and cayenne. Taste sauce before adding the cayenne to see if you want more heat. You can use regular paprika, but its flavor won't be as distinctive. You can make the sauce up to 2 days ahead; cover and chill. Alternately, freeze it up to 1 month.
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