Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Lemon Garlic Buerre Blanc

Ingredients

In a small saucepan over medium heat, reduce wine, vinegar, lemon juice, shallot, and garlic until almost all liquid has evaporated. Add cream and reduce by half. Reduce heat.

Incorporate the butter a few pieces at a time. Stir constantly using a wire whisk until butter is completely melted. When butter is incorporated, remove from heat, strains and hold in a warm (not hot) area until needed.

Yield: 1 1/2 cups

Instructions

2/3 cup White Wine

1/3  cup White Vinegar

1/3 cup Fresh Lemon Juice

1/2 cup Shallots, finely chopped

2 Tbl Garlic, minced

1/4 cup Whipping Cream

1 ½ cups Unsalted Butter, cut into small cubes, then chilled

1 tsp Salt

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more