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Product Details
| ISBN-13: | 9781546215271 |
|---|---|
| Publisher: | AuthorHouse |
| Publication date: | 02/01/2018 |
| Pages: | 204 |
| Product dimensions: | 8.50(w) x 11.00(h) x 0.55(d) |
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Read an Excerpt
CHAPTER 1
APPETIZERS AND FIRST COURSE
Bruschetta with Basil and Tomato Humus Wolfes San Francisco Clams Wolfes Steamed Clams Wolfes Clams in Lobster Sauce Chicken Liver Mousse Dumplings in Red Pepper Sauce Moroccan-Spiced Seared Scallops Salmon Mousse Tuna Seviche Gravlax
BRUSCHETTA WITH BASIL AND TOMATO
6 or 7 plum tomatoes
1 baguette
1. Cut and discard the stem area of the tomato. Then cut the tomatoes in Halves and squeeze out the juice and seeds. Take each half and cut into Three pieces' length wise then cut into ¼ inch cubes.
2. Place tomato, garlic, olive oil and vinegar in a bowl and mix until coated then Add basil and set aside.
3. Slice baguette on a diagonal a little less than ½ inch thick slice. Coat one side of the sliced baguette with olive oil and place on cooking sheet and place on top rack of your oven. The oven should be set at broil. Toast Until golden brown, turn slices over and toast other side until golden brown.
4. Turn slices over with oil side up and rub with whole garlic on each slice while still warm.
5. Mix basil, garlic, Oil, balsamic vinegar and tomato in the bowl and place spoon full of topping on each slice. Place on serving tray and serve. The bruschetta should be served right away. Otherwise the bread will become soggy.
HUMUS
19 oz. can chickpeas, drained
Combine all ingredients in a food processor. Process until Ingredients form a smooth paste, add more oil if needed. Serve with Greek pita bread and enjoy.
WOLFES SAN FRANCISCO CLAMS
3 dozen littleneck clams
1. Scrub clams with stiff brush, rinse thoroughly, Heat large kettle over medium-high burner until hot, add oil and garlic, let cook 30 seconds, add clams and stir with wooden spoon until well coated, add beer cover and Cook for about 6 to 8 min. they should all be open at this point. Add the two cheeses and cream. Let cheese and cream heat through, put in serving bowls and serve with a good baguette.
WOLFES STEAMED CLAMS
3 dozen littleneck clams
1. Scrub clams with stiff brush, rinse thoroughly. Heat oil in kettle until hot add all the grated onion carrot and celery, sauté until soft about two minutes, stirring with wooden spoon.
2. Add clams and white wine cover pot and cook for 6 to8 minutes until all are opened discard any that do not open. Put in serving bowls with all the sauce in the bottom of the pot and serve with a good baguette.
WOLFES CLAMS IN LOBSTER SAUCE
3 dozen littleneck clams
1. Scrub clams with stiff brush, rinse thoroughly. Place clams in kettle ½ inch of water at the bottom. Cover pot and steam over medium heat, until all clams have open about 6 to 8 min. Discard any that do not open.
2. While clams are cooking make lobster sauce in another pan. Add 2 tbsp. of oil to the pan. Add the fermented black beans and garlic and stir for a few seconds making sure garlic doesn't burn. Add the pork and stir. Fry until no longer pink about 3 min. Stir in soy sauce, sugar, pepper and scallions. Then pour in chicken stock. Cover pan and bring the stock to a boil. Give cornstarch a stir to mix well and add to the pan. Stir well until thickened and it becomes clear. Take the pan off the heat and stir in the beaten egg until blended. The egg should not cook.
3. Place the clams in one layer in serving bowl and fill each clam with lobster sauce. Repeat in layers until all clams are gone and filled. Serve while clams are hot with your crusty baguette's.
CHICKEN LIVER MOUSSE
1 ½ lbs chicken liver
1. Soak chicken livers in a bowl of slightly salted cold water for 20 minutes, Drain and pat dry with a paper towel.
2. Melt 3 Tablespoons of the butter in a skillet and sauté the onion and shallot over medium heat until tender but not brown.
3. Add the livers and sauté over medium-high heat until cooked but not brown. Do not overcook.
4. Puree the liver mixture with the remaining butter. The cognac, wine, salt and pepper to taste, and the allspice in a food processor until smooth.
5. Whip the cream until stiff and blend thoroughly into liver mixture. Chill the mousse in earthware dish, covered with plastic wrap and refrigerate until the aspic is ready.
6. To make the aspic, place 1 envelope of unfavered gelatin in a glass bowl add 1/4 cup of chiken stock to the bowl, let sit for 5 minutes. Then place 3/4 of a cup of chicken stock in the microwave to heat it up, takes about 1 minute and 30 seconds at power level 9. Add the hot stock to the bowl and stir well to desolve the gelatin. Place the cool chicken stock in a measuring cup to 3/4 and add the madeira wine to make one cup. Add this to the bowl, Then stir and refrigerate for 30 minutes. Makes 2 cups of aspic. Then cover the mousse with a thin layer of the aspic flavored with the madeira wine. Cover with plastic wrap until ready to serve.
* serves 8 to 10
DUMPLINGS IN RED PEPPER SAUCE
1 red pepper seeded and cut into small chunks
DUMPLINGS
8 oz. of ricotta cheese
1. Place the tomato and red pepper pieces in a stainless steel pot and add one cup of chicken stock, bring to boil over medium high heat then reduce the heat to low, cover and boil gently for about 8 minutes. Puree mixture with a hand blender. (this will give you about 2 cups.) and stir in the 1/4 tsp salt, the 1/4 tsp pepper and the dissolved cornstarch. Bring to a boil, then add the butter and oil. Blend for about 12 seconds, to make a puree. Put a lid on to keep warm.
2. Bring 3 quarts of water to a simmer in a pot. Place the ricotta, 1/2 tsp salt, 1/4 tsp pepper, egg, parmesan, and flour in a food processor, and process. Transfer the batter to a bowl, and mix in the shallots. Add about 1 tablespoon at a time as quickly as possible into the hot water. Let cook at a low simmer just under the boiling point for about 8 to 10 minutes, when they rise to the top let them float while they cook. After 8 minute lift them out with a slotted spoon, drain well, arrange on a plate and keep warm while you finish making the dumplings.
3. When done, add them to the dumplings on the warm plate. To serve, put three dumplings on each individual plate. Spoon on the warm red pepper sauce, and top with some parmesan. This I serve as a first course.
* serves 4 to 6
MOROCCAN-SPICED SEARED SCALLOPS
1 medium onion salt to taste
1. Using a vegetable peeler remove the zest from the lemon in strips [yellow part only] Reserve the lemon. In small saucepan' combines the lemon zest with ½ Cup water and 1 tsp of salt. Bring to a simmer over medium-low heat and cook until liquid reduces to about 1 tbsp about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and Combine with the grapes, 2 tbsp of olive oil, scallions, Cilantro, and mint in a medium bowl. In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger. Pat the scallops dry, season with salt and pepper and Coat them with the spice mixture.
2. Heat 1 tbsp, of olive oil in a 12 inch-non-stick skillet over Medium high heat until shimmering. Add half of the Scallops and cook turning once until seared on the outside but still translucent in the center, 1 to 2 minutes per side transfer to warm plat. Do the remaining scallops.
3. Place scallops on warm plates with the relish. Cut the reserved lemon into quarters and squeeze over the scallops.
SALMON MOUSSE
1 envelope of geleton cup cold water
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and mix the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in finely flaked salmon. In separate bowl whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6 to 8 cup bowl or decorative holdover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers or as first course garnished with chopped fresh dill.
* serves 4
TUNA SEVICHE
1 lb of cleaned fresh tuna Salt to taste for tuna
1. Chop the tuna into ¼ inch dice, lightly season the tuna with salt.
2. In a bowl, mix the chopped tuna with the shallots, garlic, pepper, oil, vinegar, and Tabasco, Mix with vinegar, the chopped tuna should become somewhat opaque. Cooking the protein in the tuna.
3. When serving. Form the chopped tuna mixture into four balls and place the balls in a small crestal desert dishes and garnish with chopped fresh dill weed.
* serves 4
GRAVLAX
Gravlax is a Scandinavian preparation of raw salt, Sugar and spice
2 pounds fresh salmon, center-cut halved lengthwise and thoroughly boned
1. Place half of the fish, skin side down, in a deep glass dish. Spread dill over fish, Sprinkle dry ingredients over dill. Top with the other half of fish, skin side up, cover with foil and weight with a board and a 5-pound weight. Refrigerate for 48 to 72 hours, turning the salmon and basting every 12 hours with accumulated juices.
2. To serve, remove fish from marinade, scrape away dill and spices, and pat dry. Slice salmon thinly on the diagonal and serve on small plates or squares of black bread. Garnish with lemon wedges and black pepper and accompany with dill, creamed cheese thinly sliced red onion and capers.
* serves 6
CHAPTER 2
SOUPS
French Onion Soup Oxtail Soup Cream of Clam Soup Cream of Leek Soup Mushroom Veloute Soup Wolfes New England Clam Chowder Cream of Broccoli Soup Cape Breton Fish Chowder Potato and Leek Soup
FRENCH ONION SOUP
4 tabs of unsalted butter
1. In a large pot saute the onions over medium-low heat for 45 minutes, or until they are tender, golden brown and well cooked. Stir the onions from time to time to keep them from sticking. Season with salt and pepper.
2. In the large pot sprinkle the flour over the onions and mix well with a wooden spoon over a medium-high heat and add a little of the stock and stir well. Add the remaining stock, bring to boil and simmer for about 12 minutes.
3. Butter the French bread and toast under broiler in the oven until golden brown. Put 2 slices of bread in each oven proof soup bowl.
4. Sprinkle the Parmesan on the bread and the slivers of Gruyere. Ladle the soup over the bread. Place in a 425 F. oven until top of the soup is golden brown.
* serves 4to5
OXTAIL SOUP
2 lbs oxtails, cut into 1 1/2 inch pieces
1. In a large pot melt the butter with the oil over medium high heat, add the oxtail and brown on all sides, when golden, add the onions, carrots, turnips, and garlic. Brown lightly for 7 minutes.
2. Dust the meat and vegetables with flour, stirring until the flour is lightly browned. Add the tomato paste.
3. Add leeks, celery, bouquet garni, pour in the beef stock and seasonings to taste. Stir well and simmer covered, over a medium low heat for 4 hours.
4. Remove excess fat with bread from the soup. Discard the soaked bread and strain the soup, add the vermouth and simmer briefly before serving.
* serves 4 to 6
CREAM OF CLAM SOUP
1 tbsp. chopped shallot
1. Melt butter and add the oil in a large pot over medium-high heat. Sauté shallots and onions until golden. Add the wine and simmer for about 4 minutes.
2 Add the clam juice and bring to a boil and simmer for 8 to 10 minutes. Using a hand blender, blend the shallots, onions and clam juice right in the large pot until very smooth.
3. Dilute the cornstarch in 2 tablespoons of water. Add it to the pot and stir with a wooden spoon until the broth is thickened, add the clams and their liquor and stir well.
4. Remove the heat. Mix the cream with the egg yolks until well blended. Bring the soup just to a simmer. Do not boil and taste for seasoning.
5. Sprinkle the soup with parsley and serve.
* serves 4
CREAM OF LEEK SOUP
5 leeks, white part only, finely chopped
1. Melt butter with the oil over medium-high heat, add the leek and sauté them stirring from time to time until soft. Sprinkle the flour over the Leeks and stir well. Add the stock and simmer stirring occasionally to keep the leek from sticking to the bottom of the pot for 15 minutes.
2, Add the cream and remaining butter and mix well. Bring back to a simmer and serve.
* serves 4
MUSHROOM VELOUTE SOUP
6 tbsp unsalted butter
1. In a large pot melt the butter with the oil, add onions and saute until golden. Add mushrooms, and saute until soft and most of the liquid has evaporated. Sprinkle with flour, stir well, and cook until blended.
2. Add the chicken stock and bring to boil, reduce the heat to medium and simmer for 20 minutes.
3. Blend the egg yolks and the cream with a wire wisk. Add the egg-cream mixture and the remaining butter to the soup. Do not boil. Add lemon juice and seasonings to taste.
* serves 4
(Continues…)
Excerpted from "The Maestro's Favourites"
by .
Copyright © 2018 Marlin Wolfe.
Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Appetizers and First Course, x,
Soups, 14,
Beans Grains and Chilies, 41,
Beef and Pork, 54,
Lamb Dishes, 75,
Poultry, 90,
Seafoods, 108,
Pastas, 120,
Vegetables and side Dishes, 136,
Puree and side dishes, 148,
Sauces and Dressings, 156,
Desserts, 176,