How I Want To Cook - Cook Like a Chef
Our barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
These tender baby artichokes, gently braised with onions, garlic, and marjoram, make a terrific Spring appetizer or side dish for roast chicken or fish.
Morocco . . . the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous and lamb are staples of Moroccan cuisine, and this recipe adapted from Chef Steve Chiappeti at Viand Restaurant in Chicago incorporates these two essentials into an exotic braised dish.
Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich, and satisfying dish is a splendid example of how cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. Serve it over spaetzle or with boiled potatoes.
These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.
This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.
This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.
Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.
Confit is derived from an ancient French method of preserving meat: duck legs are seasoned with herbs and spices and then cooked very slowly in rendered duck fat until they are meltingly tender and deeply flavorful. Duck confit can be served on its own, perhaps on a salad dressed with a tangy vinaigrette or nestled in a bowl of cooked white beans with garlic. In addition, the tasty, succulent meat can be shredded and added to soups, stews, or vegetable dishes, or used to make hash, a filling for ravioli, or an appetizer spread (puréed with a little of the cooking fat--the French call this "rillettes"). Make it once and you'll likely want it to become a staple in your pantry!
If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!
The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or "cracklings," add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!
Tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme--now that's luxury! Enjoy this stellar entree with a glass of your favorite Burgundy.
Cooking garlic very slowly in our Graisse de Canard yields tender, mellow garlic with a deep, rich flavor, plus savory, garlic-infused duck fat. Use the garlic cloves in almost any recipe that calls for garlic--soups, sauces, salad dressings, and more--or slip a few under the skin of a chicken before roasting it. Use the duck fat for things like sautéing or roasting potatoes or veggies. For a real treat, try mashing a few of the garlic cloves with a spoonful of the duck fat to make a delicious spread to smear on a baguette slice or stir into mashed potatoes or cooked white beans or lentils.
A stunning sauce with layers of intriguing flavors; great for veal, beef, pork, or chicken.
A twist on the classic "Wellington" dish--using lamb instead of beef and won ton wrappers to stand in for the puff pastry (yes, they work beautifully!), but keeping the classic paté and mushroom filling and the red wine and mushroom sauce. This dish will earn raves from your guests as an elegant first or middle course, or you may double it and serve two apiece as a substantial main course.
Try your hand at making this extraordinary soup. Rich and creamy, with complex layers of flavor and plentiful chunks of fresh lobster, it's worth every ounce of effort required. Serve it in elegant small portions as a first course, or increase the portions a bit and serve it as a stunning main dish.
Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.
Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.
This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game. Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.
Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.
Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, demi-glace.
Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or Brussels sprouts, would nicely complement this luxurious dish.
This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.
Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.
One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.
A grand roast perfect for a special occasion or a Sunday supper: succulent, tender beef with the spicy crunch of peppercorns and silky Madeira sauce. Serve it with mashed potatoes and a bottle of your favorite hearty red wine and wow everyone around your table!
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
This recipe was shared with us by our friend Diana Baur, innkeeper of the Baur Bed and Breakfast located in the idyllic, rolling hills and vineyards just outside Acqui Terme in the Piemonte region of Italy. This region is a cooks’ treasure: terrific wines, black truffles, hazelnuts and of course risotto. Folks here have a real passion for cooking. We love this recipe and hope you will too. Thanks, Diana!
A silky smooth white wine sauce with a hint of lemon--serve it with seafood, poultry, or vegetables.
Rabbit braised in red wine is a classic. Here we add the subtle flavor of rosé and balsamic vinegar to the gently simmering liquid. Fond de Poulet seamlessly melts into all of the liquids to impart a rich, perfectly balanced taste to complement the rabbit. A final flourish of crème fraîche creates a deliciously complex sauce with pearl onions, mushrooms, and dried currants.
This dark, flavorful barbecue sauce gets some of its great flavor from coffee, just like tradtional Southern red eye gravy. With spices, tomato ketchup, sweet dark brown sugar, and the meaty, deep flavor of our demi-glace, it's a winner. Try it with grilled meats, game, or poultry, or stirred into a pot of chili or baked beans.
A simple, classic Italian risotto traditionally served with Veal Osso Buco. Flavored with saffron and Parmesan cheese, it also makes a great accompaniment to fish or chicken dishes.
Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine.
This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, and our Glace de Poulet Gold, is the perfect way to dress up simple roasted or baked chicken.
This silky, luxurious sauce with a deep, rich flavor from roasted garlic, fresh rosemary, red wine, and our roasted venison stock, is the perfect way to dress up all manner of roasted or grilled game.
Translated as "German sauce," this silky, traditional French sauce is enriched with egg yolks and cream and flavored with a hint of mushroom and lemon. Serve it as is with chicken or vegetables, or try adding chopped fresh herbs or minced capers to make a delicious variation.
The gorgeous pinkish-red color of this sauce earned it the name aurore, French for sunrise. The color comes from the concentrated tomato purée added to a classic velouté, along with some butter, to make a smooth sauce with surprisingly deep flavors. It's terrfic with eggs, fish, chicken, and vegetables.
Often called “White Bordelaise,” this traditional French sauce is enriched with white wine instead of red wine like Bordelaise sauce, and is based on velouté sauce instead of demi-glace. The result is a silky, rich sauce, accented with tarragon, that beautifully complements roast chicken, turkey, veal, or hearty fish dishes.
"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game. It's deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.
Flavored with fresh herbs and white wine and finished with butter, this classic sauce enriches chicken, fish, vegetable, and egg dishes.
This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets, pan-roasted veal chops, or roasted vegetables. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
The name for this classic French sauce is from the French word ravigoter--to invigorate. It's a versatile shallot and herb sauce--invigorated with white wine and the piquant flavor of white wine vinegar. Serve it over fish, shellfish, poultry, veal, or pork.
This classic white wine sauce accented with mustard is excellent with pork or any grilled or roasted meat or poultry, as well as roasted vegetables.
The delicate flavor of pears makes this silky smooth soup absolutely delicious. Topped with crumbled Gorgonzola and crunchy toasted walnuts, it's the perfect starter for a special dinner, or serve it as a light main course with a green salad and some crusty French bread.