Friday, October 21, 2011

Week 2

5 Mother Sauces

Mother Sauces with 2 Derivatives
The five mother sauces are Béchamel, Espagnole, Hollandaise, Tomato and Velouté sauce. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that can be used to dress, compliment, enhance and bring out the flavor of the foods for service.
First there is:
1.       Béchamel: the classic white sauce was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. It is made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.
a.       One of its secondary sauces is a Mornay sauce which is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyère and half Parmesan cheese, though some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.     It is made by stirring in 4 oz. of Gruyere and 2 oz. of Parmesan cheese, both grated. Turn off heat and swirl in 2 oz. of raw butter. It is often served with seafood or vegetables, and serves as a key ingredient in an authentic Hot Brown sandwiches.
b.      Another secondary sauce is a Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of: a Béchamel sauce base, cream, crayfish butter and crayfish tails. The term à la Nantua may be used in classical French cuisine to refer to any dish containing crayfish.
2.       Velouté: a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.
a.       A secondary sauce is Sauce Allemande, a sauce in French cuisine that is based on the velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice.
b.      Suprême sauce: is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce (white) with extra ingredients. Traditionally, this sauce is made from a velouté sauce (a roux sauce made with a meat stock - in the case of suprême, a chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve. This is the recipe as used in Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely-chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine.
3.       Espagnole or brown sauce: traditionally made of a rich meat stock, a mirepoix of browned vegetables, most often made from a mixture of diced onion, carrots and celery, a nicely browned roux, herbs and sometimes tomato paste.

a.       One of the secondary sauces is a Demi-glace, is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.
b.      Also Pepper Sauce (Sauce Poivrade :) : is a secondary sauce made from a Brown sauce (Espagnole) with bacon, carrots, onions, shallots and cracked pepper corns. Served with red meat and game.
4.       Hollandaise and Mayonnaise: are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Aïoli, and Remoulade.
a.       Includes a secondary sauce of Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered a 'child' of the Hollandaise sauce. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice. Its name is related to the province of Béarn, France.
b.      Colbert sauce: named after the chief minister of King Louis XIV, this sauce combines meat glaze, butter, and wine, shallots, tarragon and lemon juice. It's served with grilled meats and game. It basically is a Sauce Foyot with the addition of reduced white wine.
5.       Tomato sauce: is any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. They have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners like roux).
a.       There have been many modern variations on Escoffier’s Sauce Tomat. The major difference between Escoffier’s version of sauce tomat and modern variations that are taught in culinary school are twofold. (1), The Roux is omitted and instead of using fresh tomatoes, canned tomatoes and tomato puree are used in the respective ratio of 2:1 and, (2) Instead of using white veal stock, modern recipes call for the simmering of a roasted ham bone. Another modern touch is the common use of aromatic fresh herbs including bay leafs, thyme, basil and oregano. Add these at your own discretion, at the end of the cooking process so that the flavor of the fresh herbs does not break down.
b.      Coulis De Tomates a La Provencale: fresh Tomato Purée with Garlic and Herbs. A thick, concentrated tomato sauce with real Mediterranean flavor. Used with broiled or boiled chicken, boiled beef, meat patties, hot meat leftovers, eggs, pastas, and pizzas.


1 lb.                       White roux
4 1/2 qt.                 Boiling milk
1/2 lb.                    Lean veal
2/3 oz.                    Salt
1 pinch                   Mignonette pepper
TT                          Nutmeg, grated
1 sprig                   Thyme
1                            Onion, minced
Pour the boiling milk on the roux, which should be cold (to prevent boil over) whisk to avoid lumping. let boil, then cook on the side of the fire. Meanwhile the lean veal should have been cut into small cubes and fried with butter in a saucepan, together with the minced onions and then added to the Béchamel, together with the salt and the other seasonings. Boil for 1 hour then strain.
Mornay Sauce
Prep: 10 minutes; Cook: 5 minutes.
Yield:  Makes about 1 cup
1 Tbsp.                 Unsalted butter
1 Tbsp.                 All-purpose flour
1 cup                    Whole or 2% reduced-fat milk
1/8 tsp.                 Salt
1 pinch                 Freshly ground pepper
TT                        Freshly grated nutmeg
1/2 cup                 Gruyère or Comté cheese, coarsely grated (4 oz.)

1.       Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)
2.       Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg.
3.       Remove from heat, and stir in cheese.
4.       Use immediately.
Nantua Sauce
1qt.                         Béchamel Sauce
6oz.                        Shrimp Butter
4oz.                        Heavy Cream
Bring Béchamel sauce to a simmer and add the Shrimp butter and heavy cream mix well and remove from heat, do not boil.
(Classically it would be made with crayfish instead of shrimp)
(Shrimp/crayfish butter is made by taking 1/4th lb cooked shrimp/crayfish and shells ground up very fine and adding it to ½ lb butter and mixing well then forcing it though a Chinois to remove any pieces of shell that are noticeable.)

Classic Sauce Velouté

Yields: approximately 1 3/4 cup

1 1/2 cups             White stock (veal, chicken, or fish)
2 Tbsp.                  Unsalted butter
3 Tbsp.                  Flour
TT                         Salt & Pepper
1.       Bring the stock to a simmer in a large saucepan.
2.       In a separate saucepan, melt the butter over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell.
3.       Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form, just skim it away with your spoon. Depending on your stove top, the sauce may take 5 - 10 minutes to get to your desired consistency.
4.       Season with salt and pepper
5.       Strain if you have a fine mesh strainer or chinois.

Sauce Allemande

1 qt.                         Veal Velouté
2                              Egg yolks (for liaison)
4 oz.                        Heavy cream (for liaison)
1 Tbsp.                    Lemon juice
TT                           White Pepper and Salt to taste
1.       Place the velouté in a saucepan and bring to a simmer; reduce very slightly. Beat the yolks and cream together in a stainless steel bowl.
2.       Temper the liaison by slowly adding a small amount of the hot velouté; repeat until you've incorporated about a third of the sauce into the liaison. Slowly stir the liaison back into the pan.
3.       Reheat to a very low simmer.
4.       Do not bring to a boil. Add the lemon juice, salt and pepper to taste. Strain through cheesecloth.

Sauce Supreme

1 qt.                         Chicken Velouté
1 cup                       Heavy cream, warm
1 oz.                        Butter
TT                           Salt, White Pepper and Lemon Juice


1.       Reduce Chicken Velouté by 1/4.
2.       Add in warm, heavy cream.
3.       Swirl in butter
4.       Season with salt, white pepper and lemon juice to taste.
5.       Strain through a chinois and serve.


Yield: 1 gallon

1 gal.                      Brown stock, hot
1 1/2 cups            Brown roux
1/4 cup                 Bacon fat
2 cups                   Onions, chopped
1 cup                     Carrots, chopped
1 cup                     Celery, chopped
TT                           Salt & Freshly ground black pepper
1/2 cup                 Tomato puree
1                              Bouquet garni
1.       In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat.
2.       Add the vegetables.
3.       Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
4.       Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed.
5.       Season with salt and pepper.
6.       Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.

Classic Demi-Glace
Yield: 1 gallon
1 gal.                      Espagnole sauce, hot
1 gal.                      Brown stock, hot
1                              Bouquet garni
1.       In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil; reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours.
2.       Skim the liquid occasionally, for impurities.
3.       Season with salt and pepper.
4.       Strain through a China Cap or tightly meshed strainer.

Pepper Sauce (Sauce Poivrade)
2 Tbsp.                  Oil
2 Tbsp.                  Onion, chopped
2 Tbsp.                  Shallots, chopped
2 Tbsp.                  Carrot, diced
4 stalks Parsley, finely chopped
1/2                         Bay leaf
1/4 cup                 Red wine
1/4 cup                 Vinegar
1 Tbsp.                  Butter
1 Tbsp.                  Plain flour
2 cup                     Brown stock (Espagnole)
4                              Juniper berries, crushed
6                              Black peppercorns
TT                           Salt and freshly-ground black pepper
1.       Heat the oil in a pan, add the vegetables and herbs and fry gently for about 4 minutes. Pour off any excess oil then stir in the wine and vinegar. Bring the mixture to a simmer and cook until reduced by half then take off the heat and set aside.
2.       In a separate pan, melt the butter then scatter the flour over the top before stirring to combine. Continue cooking, stirring all the while, until the mixture is nicely browned. Whisk
3.       in the brown stock and bring the mixture to a boil. Add the vegetables along with their cooking liquid and simmer for 30 minutes.
4.       Now add the juniper berries, black peppercorns and the seasonings and continue simmering for about 8 minutes. Pour through a fine-meshed sieve then return the liquid to the pan and simmer for a further 20 minutes, or until the mixture achieves a syrupy consistency. Skim the surface, adjust the seasonings to taste and serve.


2                             Egg yolks
1/2 Tbsp.                Lemon juice
1 Tbsp.                   Water
1/2 cup                   Clarified butter
Pinch                      Cayenne pepper
3                             Asparagus spears
1.       Blanch and shock asparagus. Set aside
2.       Whisk egg yolk in a stainless steel bowl with lemon juice, water and cayenne pepper until well blended.
3.       Place mixture over a pot of barley simmering water, whisking constantly. Whisk until mixture becomes light and slightly thickened.
4.       Remove from heat and whisk in clarified butter in a slow steady stream. If sauce looks too thick add more water a tsp. and a time to reach correct consistency.
5.       Re-heat asparagus spears
6.       Plate asparagus spears in middle of a warmed plate. Pour hollandaise sauce over spears.

Classic Béarnaise Sauce 

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1-1/2 cups
1/2 lb.                   Unsalted butter (2 sticks)
4                              Shallots, finely chopped
2 Tbsp.                  Fresh tarragon leaves
4                              White peppercorns, crushed
1/4 cup                 White wine vinegar
1/3 cup                 Dry white wine
4 large                   Egg yolks
1/4 tsp.                 Salt
1 pinch                  Cayenne
1.       Heat the butter in a medium saucepan over medium heat just to melt.
2.       Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup.
3.       Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler.
4.       Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking.
5.       Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little.
6.       Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly.
7.       If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water.
8.       With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Colbert Sauce from Hollandaise
Yield: about 3/4 cup.
2                              Egg yolks
2 Tbsp.                  Red wine vinegar
1 stick                    Butter, melted but not hot
1 tsp.                     Lemon juice
1 pinch                  Cayenne
2 Tbsp.                  Butter
1/2                         Onion, chopped
1 Tbsp.                  Flour
1/2 cup                 Dry sherry
1 cup                     Veal stock, highly reduced
1 cup                     Tomato puree, made from fresh ripe or canned whole tomatoes
1 tsp.                     Dried tarragon
1 clove                  Garlic, chopped
1 tsp.                     Salt
1/4 tsp.                 Pepper
1.       Whisk the egg yolks and the vinegar briskly in a metal bowl and heat the mixture over medium heat. As soon as you see even a hint of thickening in the eggs, take the bowl off the heat. But keep whisking. Keep going back and forth from the heat until the mixture turns thick and lightens in color. Add 1 Tbs. warm water and whisk it in.
2.       Remove the sauce from the heat now and begin adding the melted butter. a little at a time.
3.       After about a fourth of the butter is in there you’ll see a major change in the texture of the sauce. At that point, You can step up the addition of the butter a bit. and keep going till all the butter is incorporated.
4.       Whisk in the cayenne and the lemon juice and get ready to serve. Hollandaise should be made right before its needed; it doesn't hold well. If you see butter begins to break out of the sauce. whisk in a few drops of water.
Escoffier’s Sauce Tomat Recipe

Yield: 2 quarts
2-3 oz.                   Salt Pork
3 oz.                       Carrots, peeled and medium diced
3 oz.                       White or Yellow onion, medium diced
2 oz.                       Whole butter
2-3 oz.                   Flour, All Purpose
5 lbs.                      Raw, Good quality tomatoes, quartered
1 qt.                       White Veal Stock
1 clove                  Garlic, freshly crushed
TT                           Salt and Pepper
1 pinch                  Sugar
1. In his book, Escoffier calls for you to “fry the salt pork in the butter until the pork is nearly melted.” The term frying can be misleading, and what he’s really calling for you to do is to render the fat.  
2. To render out the salt pork properly, place the salt pork in a heavy bottom sauce pan with a tablespoon of water, cover with a lid, and place over medium heat. Check in about 5 minutes. The steam from the water will allow the fat to render out of the salt pork before it starts to brown or burn.
3. After the salt pork is nice and rendered out, add in your butter, carrots and onions, and sweat over medium heat for about 5-10 minutes, or until they become nice and tender and start to release their aromatic aromas.  
4. Sprinkle the flower over the carrots and onions and continue to cook for another few minutes. You’re essentially using the residual fat from the butter and salt pork to make a blond roux.  
5. Add in your raw tomatoes.  Roast with other ingredients until they start to soften and release some of their liquid.  
6. Add in your white veal stock and a clove of crushed garlic.
7. Cover the pot with a lid, and Escoffier says to put it in a moderate oven, which is about 350 degrees F or 175 C. If your sauce pot won’t fit, you can always just simmer it on your stove top. Bake in oven or simmer for 1.5-2 hours.
8. Escoffier’s classical recipe also calls for you to pass your finished sauce through a Tamis, but if you’re looking for a smooth tomato sauce, I would instead recommend that you first blend it in a blender, and then press it through a chinois.
9. Once you have passed your sauce through the chinois, finish by seasoning it with salt, pepper, and a pinch of sugar. 
10. Note on Sugar: The addition of sugar is used to balance the natural acidity of the tomatoes. Your tomato sauce should not taste sweet, unless you enjoy putting ketchup on your pasta.

Coulis de tomates
Makes about 2 cups
1 Tbsp.                  Olive oil
1 Tbsp.                  Butter
1                              Onion, chopped
1 clove                  Garlic, minced
2 lbs.                      Ripe, flavorful tomatoes
1 tsp.                     Sugar (optional)
1                              Bouquet garni
TT                           Salt and pepper
1.       Melt the butter with the olive oil in a non-reactive (enamel, glass or stainless steel) pot on medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes.
2.       Cut each tomato into 16 or so chunks and add to the pot. Bring the sauce to a boil, and then turn down the heat until it is at a very low boil. Add the bouquet garni. You can also add a small amount of sugar if the tomatoes are not sweet enough.
3.       Cook the sauce at this very low boil for 1/2 hour, stirring occasionally. Remove from the heat and allow to cool to room temperature.
4.       Using the finest mesh strainer on a food mill, process the sauce into a bowl. Season to taste with salt and pepper.
5.       You can freeze this sauce in clean plastic containers. (If you don't have a food mill, be sure to peel and seed the tomatoes before adding them.
6.       After it is cooked, run the sauce through a food processor to smooth it.)

Ice Cream & Sorbets

Crème anglaise-(French for "English cream") is light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla. The cream is made by whipping egg yolks and sugar together until the yolk is almost white, and then slowly adding hot milk, while whisking. Vanilla beans (seeds) may be added for extra flavor and visual appeal. The sauce is then cooked over low heat (otherwise the yolks will cook, resulting in scrambled eggs) and stirred constantly with a spoon until it is thick enough to coat the back of a spoon, and then removed from the heat. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 70 °C (156 °F) and 85 °C (185 °F); the higher the temperatures, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture. This can be poured as a sauce over cakes or fruits. Alternatively, it can be eaten as a dessert on its own, for example in Île flottante ("floating island"): the cream is poured into a bowl with a piece of meringue (Blancs en neige) floated on top along with praline. It can also be used as a base for desserts such as ice cream or crème brûlée. It has a mild taste but a rich and thick vanilla flavor. However, ice cream base is much thicker and has various flavorings.
Tuile: is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, 'tuile' means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
Coulis: is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples.
Zabaione (also sabayon, or zabajone, zabaglione): is an Italian dessert made with egg yolks, sugar, a sweet wine, usually Marsala wine, but in the original formula Moscato d'Asti, and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. Since the 1960s, in restaurants in U.S. areas where large Italian populations exist, zabaglione is usually served with strawberries, blueberries, peaches, etc. in a champagne glass. In France, it is called sabayon, while its true Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).
Chocolate syrup/sauce: is a chocolate flavored condiment. It is often used as a topping for various desserts, such as ice cream or mixed with milk to make chocolate milk.
Tulipe batter or tulip paste: is sometimes coined for cigarette or similar batter when used for making 'tulips' or baskets for plated desserts, which are molded over or inside of timbales, small bowls or similar molds when warm.

Hippenmasse or Hippen paste: is a German thin wafer cookie similar to a plain tuile or tulip paste, where you pipe out the batter in designs or spread the batter over a template and bake and form as required.
Ice cream: is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavorings and colorings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.
3 types of ice cream:
1.       Philadelphia-only dairy (no eggs)
2.       French-based off of crème anglaise (English Cream) The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert. (eggs)
3.       Gelato- the Italian word for "ice cream," gelato doesn't contain as much air as its American counterpart and therefore has a denser texture. An Italian ice cream parlor is called a gelateria. (churned slower, milk base and lower in fat)
3 Qualities of a Good Ice Cream
1.       Mouth Fell-(how it melts in mouth) control by the amount of fat.
2.       Smoothness-(the size of the ice crystals) controlled by the amount of sugar and the quickness it is frozen.
3.       Overrun-The amount of air in the finished product, the more air, the lessor the quality.

Sorbet- from the French word for "sherbet," which Italians call sorbetto. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. It's also often a softer consistency than sherbet. Savory or lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. They're sometimes also referred to as ICES or GRANITAS, though both of these mixtures are generally more granular in texture than a sorbet. 

·         Sorbet- Fruit puree, sugar & H2O.
·         Sherbert-Fruit juice, sugar, H2O & Dairy.
1 entrée should include:
·         3 Sauces or more
·         1 Large tuile for bowl
·         1 Single large scoop
·         3 piece sample or more
·         3 Sampler or more

·         3 Tuile cups
·         3 different flavors

Crème Anglaise

16 oz.                    Egg yolks
16 oz.                    Sugar
4 lbs.                      Milk
1 oz.                       Vanilla extract
4 oz.                       Cake flour

Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point.  Remove from heat and whisk a few tablespoons of the cream into the yolk mixture.  Then, gradually add the remaining cream, whisking constantly.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C).  You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream.  Do not boil or the eggs will curdle.  Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon.  If the streak remains without the cream running down through the streak, it is ready.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan.  Remove the vanilla bean and scrape the seeds into the sauce.  Stir until seeds separate.  For maximum flavor, return the pod to the sauce until serving time.  (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)
The crème anglaise can be refrigerated covered with plastic wrap for a couple of days. 

If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining.  If necessary, add a little heavy cream to the mixture before blending.

Ice crème modifications:

9 oz.                       Sugar
9 oz.                       Melted chocolate
5 oz.                       Coco powder

Cinnamon or Spice
1 Tbsp.                  Cinnamon or spice
1 lb. + 2 oz.          Fruit  


12 oz.                    Sugar
8 oz.                       H2O
1 Tbsp.                  Inverted sugar

Sorbet modifications:

Lemon, Orange, Lime
1 Tbsp.                  Zest of
8 oz.                       Juice
12 oz.                    H2O


1 lb. + 12 oz.       Puree
Description: \varnothing \!\,                           H2O
½ tsp.                    Lemon juice

Tuile batter

4 oz.                       Butter
4 oz.                       Sugar
4 oz.                       Egg whites
4 oz.                       Cake flour

Sift the flour, sugar, and salt into a small mixing bowl. Add the egg whites and then the melted unsalted butter, and whisk until just combined. Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
Preheat the oven to 350°F. Heavily butter 3 pieces of parchment paper or silicone pad, and place one each on three baking sheets. Using 1 1/2 Tbsps. per tuile, spoon the batter onto the baking sheets, 5 per sheet. The cookies should be at least 2 inches apart, as they spread during baking. Dipping a finger in the milk first, spread each cookie into a 3-inch round. To insure even baking, make the edges no thinner than the centers.
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color. Remove the cookies from the oven. As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles. If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.
Making Tuiles cover stencils with batter, can use a variety of different colors.

Berry coulis

8 oz.                       Fresh or frozen berries
2 oz.                       Sugar
½                             Lemon, juiced
Thickened fruit juice
8 oz.                       Fruit purée
¾ tsp.                    Corn starch
½ oz.                      H2O
Combine ingredients in sauce pan and  over low heat while stirring frequently until reduced by half.

Sabayon I

2 ¾ oz.                  Eggs yolks
3 ½ tsp.                 Corn starch
½ oz.                      H2O
Dissolve the sugar in the water over a gentle heat, stirring. Bring to the boil and boil until thickened but not colored. Meanwhile, whisk the egg yolks in a bowl. Gradually pour on the syrup in a thin stream, whisking all the time, until foamy. Whisk in the lemon rind and juice and the sherry or vermouth. Whisk the cream until peaking and fold into the mixture. Chill until ready to serve.

Sabayon II


2 oz.                 Egg yolks
4 oz.                 Sugar
4 oz.                 Sweet Marsala
Prepare a bowl of ice and water, one that is large enough for the bowl that you'll be cooking the sabayon in to nest inside.
Place a medium stainless steel bowl over a saucepan of simmering water. The bottom of the bowl should be 1 inch above the water so it gets warm.
Remove the bowl from the heat, add the yolks and sugar and whisk them together. Whisk in the wine. Set the bowl over the simmering water and continue whisking until the mixture becomes foamy and then thickens to a soft ribbon and reaches 165 to 175 degrees; this takes 7 to 10 minutes depending on the original temperature of the ingredients. Remove from heat and immediately float the bowl on the iced water. Stir occasionally until cool, 5 to 10 minutes.
In a separate bowl, whip the cream with the remaining 1 tablespoon of sugar until soft, then fold into the chilled sabayon mixture. Serve chilled.

Chocolate Sauce

4 oz.                        H2O
4 oz.                       Dark chocolate
1 ½ oz.                   Butter
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.

Institute of Art Live 2 Eat-Eat 2 Live

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