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1 oz flour
1 oz butter 1 qt Vit d milk ½ onion, studded with 4 cloves 1 bay leaf ½ white pepper 1 tsp Salt ½ tsp freshly grated nutmeg 1-1½ cup grated gruyere cheese A Mornay is basically a Béchamel sauce with grated cheese whisked in while it’s hot. Start by making a roux by melting the butter and adding the flour, stirring over med heat for 2-3 minutes. Add 1/3 of the cold milk and stir or whisk vigorously to minimize lumps. Add the remaining milk, bring to a simmer, add all but the cheese and simmer for 20 minutes on low heat. Strain the thickened sauce into a clean pot and whisk in the cheese. Adjust seasoning and serve.
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2 bunches sage
1 bunch rosemary 6 cloves garlic, peeled 1-2 teaspoons kosher salt Wash herbs and spin them dry in a salad spinner. Remove stems. Peel garlic cloves and chop to nearly a paste. Add herbs and keep chopping until your hands are sore. Add salt, spread mixture onto clean sheet trays and allow to dry 2 hrs in the sun or for about 30 minutes in a 150 degree oven. 1 ¼ cups plain yoghurt
1 tsp lemon juice 1 tsp chopped capers 1 tsp chopped gherkins 1 sprig fresh dill finely chopped Salt and pepper to taste
Reduce the cream by ¼ in a heavy-bottomed, large pot…watch for boil-overs. Remove from heat, whisk in the butter, then the parmesan. Serve over freshly boiled fettuccine. Mangia!
Remove peel from apples after they have cooled. Remove stems and seeds. Place in food processor with garlic, lemon juice and seasonings. Process and gradually add oil through the top of processor to emulsify. Adjust seasoning.
Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them. Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.
Recipe courtesy Jeramiah Tower via the New York Times
Serves 6-8
Blanch the spinach, watercress, herbs and shallots in boiling water for 1 minute. Drain, refresh under cold water and squeeze dry. Place the mixture in a food processor. Add the cornichons, anchovies, capers, garlic, cayenne and salt and pepper. Process to a smooth paste. Add the egg yolks, cooked and raw, and the butter and process again until thoroughly mixed. If the butter is still a little chunky (the sauce should be glossy and smooth as velvet), transfer the mixture to a blender and beat in the oil in a thin steady stream while the blender is running. If the mixture is perfectly smooth in the food processor, transfer the butter to a bowl and whisk in the oil by hand. Beat in the vinegar and adjust salt and pepper to taste. |
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