Recipe Archives

Rinse the veal bones under cold water 4–5 minutes. Place bones in a large stockpot, and cover with the cold water. Place over low medium heat and slowly bring to a simmer. Using a ladle, skim off any foam that floats to the top and allow stock to come to a very slow simmer withContinue reading “Veal Stock”

Combine all and mix well. Store in an airtight container.

Mix together and chill before serving. Yield: 1 1/2 cups

Blend onion and celery in the food processor until small but not completely puréed. Place onion and celery in a mixing bowl. Add remaining ingredients and mix well. Best if made at least 1 day in advance. Sauce holds up to 1 week in the refrigerator. Yield: 2 cups

Preheat oven to 350 degrees Rub the tomato halves with olive oil and sprinkle with the kosher salt. Place tomatoes on a small baking dish. Bake 15 minutes, turn over and bake for 10 minutes more (The tomato should start to turn slightly brown). Remove and cool completely. Once the tomato has cooled, rough chopContinue reading “Roasted Tomato Tartar sauce”

Preheat oven to 350. Remove the outermost layers of the skin on the garlic heads. Cut the tops off so that the cloves are exposed and place in a shallow baking dish Heat olive oil over high heat 1-2 minutes. Stir salt into the oil and pour oil directly over the tops of the garlic.Continue reading “Roasted Garlic”

Heat butter in a 2-quart saucepot over medium heat. Add onion, carrot, celery, garlic and salt and cook until vegetables soften, about 5-6 minutes. Add tomato paste and black pepper, stir constantly and cook for 5-6 minutes. Using a wire whisk, stir in red wine and bay leaf. Simmer until wine has reduced by half.Continue reading “Roasted Garlic Bordelaise”

Combine and mix well. Store in an airtight container.