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From: Patricia
Date sent: Sat, 26 Dec 1998 12:47:49 -0500 (EST)
To: phaedrus
Subject: Sauces/Gravies
> Hi;
> Am inquiring about a sauce or gravy that would go with a Chateaubriand
> other than a Bernaise Sauce. Thanks for any help you can offer.
>
Hello Patricia,
After the Bearnaise sauce, a bordelaise sauce would be the next
choice, then a marchand du vin("merchant of wine") sauce or a
sauce champignon (mushroom sauce). Finally, a plain brown
sauce would work, too. Below are several such recipes. When the
recipes call for steak or other cut of beef, other than chateaubriand,
just substitute your chateaubriand, cooked however you choose. These
recipes are all highly recommended for use with beef.
Below them are recipes for traditional chateaubriand with bearnaise sauce
and chateau potatoes.
- Phaed
Bordelaise Sauce
2 T butter
1 shallot, minced
1 clove garlic, minced
1 slice onion
2 slices carrot
1 sprig parsley
6 peppercorns
1 clove
1 bayleaf
2 T flour
1 C beef bouillon
1/4 tsp salt
1/8 tsp pepper
1/3 C burgundy or other hearty red wine
1 T chopped parsley
Saute ingredients 2 through 9 in the butter until the onion is
golden. Remove from heat, add the flour and stir until smooth.
Return to low heat, stirring constantly, until flour is lightly
browned. Remove from heat, stir in the bouillon. Over medium
heat, bring to boil, stirring constantly. Reduce heat, simmer
10 min, stir occasionally.
Strain sauce, discarding vegetables and herbs. Add salt, pepper,
burgundy, chopped parsley. Reheat slowly over low heat prior to
serving.
-----------------------------------
Marchand du Vin Sauce
(merchant of wine)
per Roy Guste of Antoinne`s
One large onion, minced
One head garlic, minced
One bunch parsley, minced (no stems)
One stalk celery, minced
One tomato, peeled, seeded, and minced
One big package of mushrooms, minced
One cup beef stock, broth, or bouillon
One cup of a rich, flavorful Red Wine (Merlot is our favorite)
Bay Leaf, to taste
Thyme to taste
Salt and pepper, to taste
Tabasco, to taste (optional)
Lemon juice, to taste (optional)
--------------------------------------------
Wild Mushroom Sauce
Delicious drizzled over roast beef or chateaubriand
1 (.88-1 oz.) pkg. dried wild mushrooms (morel, porcini or gourmet mushroom medley)
2 (10 1/2 oz.) cans chicken broth, warmed
1/4 cup butter or margarine
11/2 cups imported Madeira wine
1/2 cup cold water
2 tbsp. cornstarch
1/4 tsp. white pepper
Soak mushrooms in warm broth 30 min. Remove mushrooms; pour
broth through coffee filter to strain. Melt butter in large skillet; sauté
mushrooms 5 min. over medium heat. Add strained broth and wine. Cook over
medium-high heat until sauce is reduced to one-half (15- 20 min.). Combine
water and cornstarch; gradually stir into sauce. Continue cooking over
medium-high heat until slightly thickened, stirring constantly. Stir in
pepper. Amount: 2 cups.
---------------------------------------------------
Steak (or chateaubriand) with Wild Mushroom Sauce
4 medium sized New York Strip Steaks
2 Tbl. Finely chopped shallots
2 oz. Butter (1/2 stick)
1 lb. assorted wild mushrooms, sliced (portabello,morel,shitake, cremini...whatever is available)
1/2 cup Red Wine
3 oz Demi-Glace Gold*
1 cup Hot Water
Salt and Pepper to taste
*If you can't find Demi-Glace Gold, you can substitute 1 cup of
homemade demi-glace or 2 cups of veal stock reduced by half and
forget about the cup of hot water.
Prepare Steaks:
Preheat your grill until it’s really hot. Season the steaks with a little
salt and pepper. The meat should be cooked approximately 3-4 minutes per
side depending how you like your steaks. When done, slice the steaks into
1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.
Prepare Wild Mushroom Sauce:
Demi-Glace Gold comes with easy instructions, but here’s how I
make it. Melt butter in a sauce pan and sauté shallots until
transparent, approximately 2-3 minutes. Add red wine, preferably
something you may be sipping while you are preparing this meal.
Don’t use plain old cooking wine, big mistake. Add mushrooms
and cook until tender and wine has reduced to an essence. Add
Demi-Glace Gold and stir (with a whisk if you have one) until
dissolved. Add hot water and simmer until the sauce has
thickened, approximately 8-10 minutes. Salt and pepper to taste
and serve over the steaks
----------------------
Brown Sauce:
1 Tbl. Garlic Olive Oil
1 Large Onion, Chopped
1/2 Cup Mushrooms, sliced
1/4 Cup Red Wine
2 Tbl. Worcestershire Sauce
1 Tbl. Soy Sauce
1/2 tsp. Garlic Powder
1/2 tsp. each Salt and Pepper
1/2 tsp. Paprika
1 tsp. Cornstarch, dissolved in 1/2 Cup water
Couple squirts of A-1 sauce
Brown onion and mushrooms in garlic olive oil. Add wine and stir
for one or two min. Add worcestershire, soy and A-1. Stir in
Cornstarch/water. Stir in garlic powder, salt, pepper, and paprika.
Simmer and stir until smooth.
----------------------------------------------
Marchand Du Vin Blanc:
1 Tbl. Garlic Olive Oil
1 Large Onion, chopped
1/2 Cup Mushrooms, sliced
1/4 Cup White Wine
1/4 Cup White Worcestershire Sauce
1/2 tsp. Garlic Powder
1/2 tsp. Salt
1/2 tsp. Pepper (White Pepper is a nice substitute)
1 Tbl. Lemon Juice
Brown Onion and Mushrooms in Garlic Olive Oil. Add wine and stir
for one or two min. Add worcestershire sauce and lemon
juice Stir in garlic powder, salt and pepper. Simmer and stir until
smooth.
-------------------------------
Beef Gravy:
Beef Drippings
1/2 Cup Water
2 Beef Bouillion Cubes
1 tsp. Soy Sauce
1 tsp. Worcestershire
1 tsp. Flour/Water mixture to thicken
Loosen drippings with the 1/2 cup water and simmer. Add bouillion
cubes, soy, and worcestershire, and stir. If mixture is too
thin for gravy, add 1 tsp. flour dissolved in water, and simmer on
low heat while stirring. Skim fat.
----------------------------------
Quick Brown Sauce
Recipe by the late James Beard
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cups canned bouillon, soup stock or vegetable stock
1/2 tsp. thyme
Sprig parsley
Salt and freshly ground pepper
Melt the butter in a heavy saucepan over low heat. Add flour
and blend well over medium heat. Reduce heat and simmer for
several minutes. Heat bouillon or stock, stir into the roux (flour
and butter mixture) and continue stirring until sauce thickens.
Add herbs, reduce heat and simmer for several minutes. Correct
seasoning. Serve with meats or other dishes or use as base for
Bordelaise sauce.
------------------------
Broiled Chateaubriand
Recipe by the late James Beard
For: Omaha Steaks Chateaubriand (2 lb.)
Rub the thawed chateaubriand well with butter, then season with
salt and pepper. Broil 18-20 minutes about 3 inches from
broiling unit, basting frequently with additional butter. Place on a
heated serving platter and allow to rest for 5-10 minutes before
carving. Serve with Bearnaise Sauce. A 2 lb. chateaubriand
serves 4-6.
Bearnaise Sauce
1/2 cup white wine
1 Tbsp. finely chopped shallots or scallions
1/2 tsp. chopped fresh tarragon (to taste)
3 (or 4) egg yolks
1/2 tsp. salt
1/2 cup butter
Combine wine, shallots and tarragon, and cook until wine is
reduced to a mere glaze. Combine egg yolks and salt in a
blender. Slowly pour glaze in blender, blending as it is poured.
Heat butter until bubbling hot. Turn on blender again and
gradually pour melted butter in steady stream until sauce
thickens. Additional tarragon or parsley may be folded into
sauce. Excellent on broiled beef, fish or eggs.
Cooking Instructions
Preheat oven to 400° to sear roast. Then lower temperature to 325° and
cook 25-30 minutes. Place chateau on a heated platter or cutting board
and allow to rest 5-10 minutes before carving. Slice diagonally across
grain and top with sauce béarnaise if desired.
Béarnaise Sauce
3 tablespoons white wine vinegar
1 tablespoon cold water
1 teaspoon finely chopped shallots
4 egg yolks
4 whole black peppercorns, crushed
1/2 cup butter or margarine, softened
Dash dried tarragon, crushed
1 teaspoon chopped fresh tarragon
Dashed dried chervil, crushed
or 1/4 teaspoon dried tarragon, crushed
In a saucepan combine vinegar, shallots, peppercorns, dash tarragon,
and chervil. Bring to boiling, reduce heat and simmer about thirty
seconds or till reduced to half volume. Strain; discard solids.
Add the cold water to herb liquid.
Beat egg yolks in the top of a double boiler (not over water).
Slowly add herb liquid. Add 2 tablespoons of the butter to the
egg yolks; place over boiling water (upper pan should not touch water).
Cook and stir until butter melts and sauce begins to thicken.
Continue to add the remaining butter, 2 tablespoons at a time, while
stirring constantly.
Cook and stir until sauce is the consistency of thick cream.
Remove from heat.
Stir in one teaspoon fresh tarragon or 1/4 teaspoon dried tarragon.
Season with salt to taste. Serve with beef, pork, poultry or fish.
Makes about 3/4 cup.
From: Jode
To: phaedrus@ebicom.net
Subject: TREACLE
Date sent: Tue, 22 Dec 1998 12:14:58 -0500
> What The Heck Is Black Treacle, And Is There A Substitute?
>
Hi Jode,
It's the English term for blackstrap molasses, which is available
most everywhere.
Phaed
From: Karen
Date sent: Fri, 26 Nov 1999 01:18:08 EST
Subject: Looking for a recipe
To: phaedrus
> This may be easy or maybe not. I ordered something called Rotolo in an
> Italian restaurant recently and loved it. I have since been searching
> high and low all over the net for a recipe for Rotolo but haven't found
> one. I know that this is not a one of a kind made up dish because I
> heard about it from someone else who said they tried it at another
> restaurant. Please help because I'd like to make this for the holidays.
> Thanks, Karen
>
Hi Karen,
Below are what I could find. The bottom one has proscuitto, but if
you don't want meat in your rotolo, you can leave it off.
Phaed
Rotolo Di Pasta-Rolled Stuffed Pasta
Rolled Stuffed Pasta: This is a fresh pasta prepared as in the basic
method, stretched out to make 2 sheets,)" thickness and cut into a
rectangular form, approximately 10" wide and 20" long. Once this
dough is in sheet form, a filling is spread on one sheet, making
sure to leave an unfilled border of at least 1/2". There may be
various types of fillings such as meats, vegetables, cheeses, or
any combination of one or more of these ingredients. The second
sheet is then placed on top of the first and both are rolled and then
wrapped in a cheesecloth with both ends of the cheesecloth tied. The
cooking is very unusual because the rolled stuffed pasta should be cooked
floating in boiling, salted water. For this it is best to use an oval pot
or a pot that resembles a fish poacher, so that the ends of the
cheesecloth can be tied to the handles of the pot—this way, the rotolo
will be floating and not sitting in the boiling water. The cooking time
can be as long as 2 hours. The rotolo is then removed from the water, the
cheesecloth discarded, and the rotolo is cut into 1/2" thick slices. The
slices are now arranged into a baking pan and served with melted butter
and parmigiano.
-------------------------
Rotolo Di Spinachi
Ingredients:
250 gr. flour
2 eggs
1 kg spinach
250 gr. cottage cheese
80 gr. butter
Parmesan
Nutmeg
Boil spinach for 2 minutes squeeze it dry and add cottage cheese,
parmesan, nutmeg to taste. Mix thoroughly. To make pastry, use
flour, eggs and enough water to mix a firm dough. Knead until
smooth. Roll out in a rectangular shape 25x50cm, and spread the
filling, leaving space at the edges. Roll it up. Use a thin cloth to roll
over the "rotolo". Tie the edges and center with string.
Put into a boiling pot and cook about 40 minutes. Rinse it, take the cloth
off and cut it into slices. Serve Warm with a sauce of sage fried in
butter in Bain-Marie.
----------------------------------
ROTOLO
Ingredients :
1 uncut sheet of pasta, 18"x11" approx.
1 (10 oz.) pkg. frozen chopped spinach
1 beaten egg
1 c. Ricotta cheese
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 c. grated Parmesan cheese
6 thin slices prosciutto (5 oz.)
1 (6 oz.) pkg. sliced Mozzarella cheese
1/2 c. butter or margarine, heated just until lightly browned*
Preparation :
*May be substituted with a pasta sauce of your choice. Thaw
frozen spinach; drain well, pressing out excess liquid. Combine
egg, ricotta cheese, nutmeg and pepper. Stir in spinach and
Parmesan cheese. Set aside. Lay out pasta on a lightly floured
surface. Spread filling evenly over dough to within 1/2" on all
sides. Layer prosciutto slices and then Mozzarella slices over
filling. Fold in the 2 long edges of dough about 1" over filling.
Moisten short edges with a little water. Beginning from one of the
short sides, roll up jelly roll style. (Roll should be about 9"
long.) Wrap roll in a layer of cheesecloth; tie loosely with
string. In a large dutch oven or pot, bring about 1 1/2" of water
to boiling. Carefully add roll; reduce heat. Simmer, covered, 30
to 35 minutes. Remove from water; cool slightly, about 5 to 10
minutes. Carefully remove cheesecloth. Place roll on a plate;
cover and chill several hours. To serve, cut roll into 12 slices;
overlap slightly in a 2" deep baking dish. *Brush with 2 tablespoons
browned butter. Bake in a 450 degree oven for 5 minutes. Brush with
additional butter and bake 5 minutes more. Serve with remaining browned
butter. Makes 6 servings.
From: Roma
Date sent: Thu, 25 Nov 1999 11:51:35 EST
Subject: recipe search?
To: phaedrus@ebicom.net
> Dear Uncle Phaedrus,
>
> I recently had "chicken Capri" at an Italian restaurant in
> Manchester, NH. I've been searching the net for the recipe,
> but have had no luck.
>
> Ingredients included: pieces of chicken, artichokes, tomatoes,
> and onions in a cream/white wine/butter sauce.
>
> Any suggestions?
>
> thanks so much,
> Roma
Hi Roma,
It's really difficult to find a particular restaurant's variation on a recipe. Below is the closest chicken capri recipe that I could find,
but it lacks the tomatoes, the onions, and the wine. It does have the chicken, the artichokes and the cream sauce.
Phaed
Chicken Capri
Ingredients :
3 c. cooked chicken, cut into strips
1 sm. jar artichokes
1 jar red peppers, drained
2 tbsp. butter
2 tbsp. flour
1 pt. light cream
Preparation :
Melt butter in skillet. Saute artichokes and red pepper. Add
flour. Stir out all lumps. Add cream; stir until thickened. Add
cooked chicken and heat until hot and bubbly. Season to taste
From: Claire
Date sent: Fri, 29 Oct 1999 11:28:45 EDT
Subject: Cheese
To: phaedrus@ebicom.net
> I am trying to locate a recipe for fresh mozzarella cheese also for
> Pizza Gain , I think it's also called maet pie. Thanl you in advance for
> any help you may have. Claire Ps I know with a name like that
> you would think I'd have these simple recipe's .
>
Hi Claire,
You'd be surprised, most of the people who ask me for Italian
recipes have Italian names.
The easy way to make mozzarella is with a kit. You can get a kit
here:
New England Cheesemaking Supply
https://www.cheesemaking.com/kit.htm
Here's a site that has recipes for hard cheeses including
mozzarella and which sells cheesemaking supplies:
The Cheese Wizard:
https://www.geocities.com/Heartland/Cottage/1288/hard/hard.htm
"Pizza Gain" is known by many names, one of which is "Pizza
Rustica". Here's a great recipe for it:
Pizza Rustica (Pizza Gain) (Italian Easter Pizza)
Yield: 12 servings
-------------------Cheese Filling---------------
2 lb Ricotta cheese
3 lg Eggs
1/4 lb Mozzarella cheese, shredded or chopped
6 T Romano cheese, grated
6 T Parsley (fresh), chopped
1 1/2 t Mint leaves, dried (do not use peppermint)
1/2 t Black pepper
Salt to taste (depends on salt content of cheeses)
------------------Meat Filling------------------
1 lb Italian sausage ("mild" or "sweet")
2 oz Italian dry salami, thinly sliced
2 oz Prosciutto, thinly sliced (or any other ham)
----------------------PIZZA----------------------
1 1/2 lb Pizza dough (if you make your own dough, use about 3 C of flour)
Flour
1 Egg, separated
Put ricotta and eggs into a large bowl and stir until well mixed.
Blend in all other ingredients.
Slice the sausage into rounds about 3/8 inch thick. Brown in a
little oil until cooked through. Drain and discard grease. Cut the
salami and ham slices into strips about 1 x 1/4 inches.
Make or thaw or unwrap the pizza dough.
Mix the meats into the cheese filling. Roll the dough into two
disks, one large enough to line a 10-inch round cake pan, the
other large enough to cover it. Put the larger piece into the lightly-
floured cake pan, molding it so that it completely lines the pan,
with at least 1/2 inch hanging over the edge.
Fill with the cheese-meat mixture. To allow for expansion, fill to
about 1/2 inch below the top of the pan. Wet the exposed dough
edge with egg white, place the other piece of dough on top, and
pinch the two pieces together. Trim neatly to make a seal. Brush
egg yolk over the top of the pie (this will brown during baking).
Puncture the top of pie in several places with a knife (make sure
the holes are large enough not to close up during baking). Bake at
350 degrees F. for about an hour, until the top is browned but not
burned. Remove from pan and cool on a wire rack. Serve at room
temperature.
NOTES:
* San Felese Easter pie -- This dish is traditional at Easter time.
I don't know how to spell the Italian name of this pie, but it sounds
something like "Pizza Gain" (translated as "full pie" This recipe
originated in the town of San Fele, east of Naples.
* This recipe makes a very large pie. If you can't find a big
enough cake pan, use a cast-iron frying pan. You might try using
half the quantity of ingredients in a 7-inch pan (make a little extra
dough).
* If possible, grate your own romano cheese. Some of the
romano sold pre-grated in cardboard cylinders looks and tastes
more like sawdust than cheese. "Romano" and "parmesan" are
American names; the main difference is that romano is sharper.
The mint you want to use is spearmint. It is sold as just plain
"mint" in the spice section of supermarkets. Peppermint is
entirely the wrong flavor.
* Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked. It
must be cooked before eating. Depending upon where you live,
the less-spicy version of it is called either "sweet" or "mild."
The only ingredients are pork (about 20 percent fat), fennel
seeds, salt and a small amount of red pepper flakes, all coarsely
ground and stuffed into natural hog casings. If you can't find Italian
sausage, you might try a mixture of ground pork with the above
seasonings, rolled into little patties. To adjust seasonings, just
pan-fry a little bit of the mixture and taste.
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