The Mother of all Sauces

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1 of 9 CLASSIC VINAIGRETTE DRESSING

1 Tbs or 15 ml sherry vinegar 1 Tbs or 15 ml apple cider vinegar 1 Tbs or 15 ml red wine vinegar 6 Tbs or 90 ml extra virgin olive oil Salt Fresh ground pepper

Combine the 3 vinegars, the salt and the pepper in a small bowl; whisk in the oil a little bit at a time.

Note: There are many other different combination of oils and vinegars. Dijon mustard and different spices such paprika, curry, cumin herbs of Provence can also be added. Experiment and create your own vinaigrette.

CREAMY VINAIGRETTE DRESSING

1 Tbs or 15 ml hot Dijon mustard 1/2 cup or 13 ml cold water 3/4 cup or 40 ml red wine vinegar Salt and fresh ground pepper

Put all the ingredients in a bowl and whisk by hand or with an electric mixer until it becomes creamy (about 15 seconds). Pour the vinaigrette in a clean bottle and keep cool in refrigerator. Shake very well before using. Can be saved up to a month in the fridge.

HERB'S VINAIGRETTE

Add 2 tbs finely chopped chives, 1 tbs finely chopped fresh coriander (cilantro) and 2 tbs finely chopped chervil.

For the best result use only fresh herbs. If chervil is not available it can be substitute with parsley....But it's not the same.

2 of 9 BEARNAISE SAUCE

Yield: 1 cup

Ingredients:

1/4 cup fresh tarragon, chopped 2 shallots, minced 60 ml or 1/4 cup champagne vinegar ( or white wine vinegar) 60 ml or 1/4 cup dry white wine 10 peppercorns, crushed 3 egg yolks 125 grams or 1 stick unsalted butter, melted Salt to taste

Directions:

In a small saucepan, combine the tarragon, shallots, crusted peppercorn, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks and the (cooled) shallot reduction until doubled in volume. Remove from the heat source and slowly add the melted butter, continue beating until sauce is thickened. Season with salt, set aside, wrapped in a warm spot.

Serve with grilled or pan-seared beef steak.

3 of 9 Brown Veal Stock

Yield: 2 liters approximately Cooking Time: 6 hours

Ingredients:

3Kg (5 lbs) veal bones 1 medium onion, peeled and chopped 1 medium rib celery, chopped 1 medium carrot or parsnip, peeled and chopped 1 leek, sliced lengthwise and thoroughly washed 1 small rib celery 1 bouquet garni 6 Liters of Water

Directions:

Bring the pot to a boil, then lower the heat to a simmer. Skim off the scum that rises to the surface. Add the chopped carrots, celery and onion, (also called mirepoix) to the pot along with the bouquet garni; tie the bouquet garni string to the stockpot handle for easy retrieval later. Simmer for 4 to 5 hours, continuing to skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones. Remove from the heat and strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary, and then refrigerate or freeze.

For your veal bones: You want to ensure they fit into the stock pot nicely. Once cut (ask your butcher to do it), you should always give them a quick wash under cold water. This will help remove dirt or other particles that could cloud the stock.

Next, prepare your vegetables (mirepoix). Because the stock is going to simmer for 4 to 5 hours, we want to leave the mirepoix relatively big, so a large dice will suffice here. Set them aside.

Once the bones are prepped and ready, place them into a roasting pan and place them in the oven at around 200ºC (375ºF). Roast the bones, turning often to ensure even browning. You’ll know the bones are done when they are a dark, deep golden color. The ideal stage is just before the meat on the bones burn, so being attentive is important not to miss this stage!

Remove the bones and place them directly into the stock pot. Take your roasting pan and drain off the fat, leaving enough to roast your mirepoix in. Place your mirepoix into the roasting pan and put it back into the oven to roast

With your bones, the vegetables, and the bouquet garni in the stock pot, add the appropriate amount of water.

Crank the burner to max, as you want to bring the temperature up to a simmer as quickly as possible. Always keep an eye on the stock! You never want to boil a stock, as it will cloud the stock and impurities/scum will be much harder to remove causing off flavor. Never cover a stock with a lid either. removal.

Once the stock has come to a simmer, scum will start to appear on the surface of the stock in the form of a foam. Simmer for 4-5 hours. Never stir your stock! Stirring can cause cloudiness and cause off flavor. Strain the stock and let cool down before refrigerating.

4 of 9 PAN FRIED BEEF STEAK WITH GREEN PEPPERCORN SAUCE

Ingredients:

4 tenderloin steaks, 180 g or 6 ounces each salt 1 tablespoons black peppercorns 2 tablespoons green peppercorns 12 g or 1 tablespoon unsalted butter 1 tablespoon unsalted butter Cooking oil 8 ml or 1/3 cup Cognac, 25 ml or 1 cup heavy cream (or 1/2 cup veal stock and 1/2 cup heavy cream)

Directions:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the 1 tbs of peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add the Cognac to the pan and carefully ignite the alcohol with a long match or long lighter. Gently shake pan until the flames die. Return the pan to medium heat and add the green peppercorns, the veal stock (if use) and the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add another drop of Cognac (1 tsp) and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Note: Use extreme caution when flaming. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.

5 of 9 FISH STOCK

To make 4 cups or 1 liter of fish stock:

1lb or 500g fish bones (except salmon, tuna, mackerel) 3 Tbsp or 30g unsalted butter 2 medium onions, chopped 4 shallots, chopped 2 leeks(white part), chopped 1 bouquet garni 10 black peppercorns 1 1/2 cup or 0,35 L dry white wine 3 cups or 0,75 L water

Clean and rinse the bones and cut into several pieces. Melt the butter in a large sauce pan over medium heat. Add the fish bones and the vegetables, and cook until the vegetables are soft but not colored, about 2 minutes. Add the bouquet garni, peppercorns and wine and bring to a boil. Cook until reduced by half. Then, stir in the water and return to a boil, skimming off any froth that rises to the surface. Lower the heat and simmer slowly for 20 minutes. Strain the stock, pressing down on the solids to extract all the liquid.

The final yield should be about 4 cups or 1 liter; if necessary, return the stock to the saucepan and simmer over medium heat reduced to 4 cups or 1 liter.

BOUQUET GARNI

1 bay leave 3 sprigs fresh thyme 4 sprigs parsley 4 inch or 10 cm piece celery stalk with leaves 2 4-inch or 2, 10cm pieces leek green

Lay the bay leaf, thyme, parsley, and celery on one piece of the leek green. Cover with the remaining piece of leek green. Tie securely with kitchen twine, leaving a tail of twine attached so that the bouquet garni can be easily retrieved. Scallops with mushrooms & white wine sauce

Serves 8

Ingredients 900g / 2 lb shelled scallops, cut horizontally in half. 350 ml fish stock ½ bottle (375ml) white wine 350g button mushrooms or mixed wild mushrooms, trimmed and quartered juice of ½ lemon, more to taste (optional) 2 tbs grated Swiss cheese 1 tbs melted butter

For the sauce 2 shallots, finely chopped 35g butter 35g plain flour 125ml crème fraîche or double cream 8 large scallops shells or shallow individual baking dishes

In an heavy bottomed pan, heat the fish stock and wine. When the liquid is simmering add the scallops, cover and poach 1-2 minutes until the scallops just whiten (they will cook further in the sauce).

Transfer them to a bowl, reserving the stock separately. Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops. For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml / 16 fl oz. Sauté the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it’s foaming.

Whisk in the stock and bring to a boil, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.

Heat the oven to 200°C / 400°F. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the grated cheese. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil or rock salt. Bake until brown and bubbling, about 10 minutes. Serve very hot.

Note: Depending of the quality and the size of the scallops, the baking may vary. Do not overcook! Other shellfish and or crustaceans can be used or added to this recipe. PROFITEROLES WITH CHOCOLATE SAUCE

Yield: 30 profiteroles

For the profiteroles:

230 ml / 1 cup cold water 113 g / 8 tablespoons unsalted butter, cut into small pieces 120 g / 1 cup minus 1 tablespoon all purpose flour, sifted 4 larges eggs, lightly beaten 5 g / 1 tsp granulated sugar 1 pinch of salt Parchment paper

For the filling ( Chantilly cream)

32 g / 2 tablespoons powdered sugar (icing sugar) 1⁄2 teaspoon real vanilla extract 10 fl oz (275 ml) double cream, chilled

Method: Whip the three ingredients together until thick. (do not over whip)

For the hot chocolate sauce:

6oz / 175 g dark chocolate (70-75% cocoa solids) 120 ml / 4fl oz ( heavy cream ( or milk or half and half) sugar if desired.

Method: Gently melt all ingredients together and reserve.

Preheat the oven to 200°C / 400°F

In a medium size saucepan, combine the butter, salt, and water over high heat. Bring to a boil, whisking occasionally. As soon as the mixture boils, remove the pan from the heat, let the butter melt if necessary. Add the flour all at once and beat vigorously with a wooden spoon until mixture comes away from the side of the pan.

Return the pan to low heat and continue beating for 1 minute, to dry out the dough.

Quickly transfert the dough to the bowl of electric mixer fitted with a flat paddle.Gradually add the eggs mixing at moderately high speed to incorporate the maximum amount of air.

Transfert the dough to a pastry bag fitted with a plain 1,2 cm / 1/2 inch tip. Pipe into round 2 cm / 3/4 inch mounds, spacing them about 2 inches / 5cm apart.

Place in the center of a the oven and bake until the puffs are an even golden brown ( about 15 minutes).

To test doneness, remove one well brown profiterole from the oven. Split it apart: It should be moist and steamy in the center. Transfer the puffs to a rack to cool.

Using a pastry bag fill up the profiteroles with the whipped cream and serve with the warm chocolate sauce. Orangette - Orange and Chocolate Cake

Serves: 8 Prep Time: 60 min Cook time: 30 min

Ingredients 120 gr. / 4.2 oz. flour 3 eggs 120 gr. / 4.2 oz. cornstarch 85 gr. / 3 oz. Light olive oil 280 gr. / 9.9 oz. sugar 1 Large Organic Orange 40 gr. / 1.4 oz. Butter for the mold 50 gr. / 1.8 oz. Butter for the chocolate 120 gr. / 4.2 oz. Dark chocolate 70% 10 gr. / 0.4 oz. baking powder

Procedure:

In a large pan, boil the orange for 30mn Change the water and do it again for 30mn Drain the water and let cool down the orange for 5 mn, add 100gr of sugar in a blender and puree it well

Mix well using a whisk, flour, baking powder, 180 gr of sugar, cornstarch, eggs and oil. Add the orange marmalade. Mix well

Butter a non-stick cake pan of 30cm diameter Pour the batter and cook in an hot oven for 30 to 40 mn (180 celsius)

Let cool down the cake completely, unmold the cake

Melt the butter and the chocolate using a double-boiler

Spread the chocolate on top of the cake.