Did someone say French dip sandwich?? Au jus is French for “with [its own] juice” and describes roasted meats, poultry, or game served with their natural, unthickened juices (sorry—no gravy this time). A natural Jus (the juice) is prepared by skimming the fat from the juices left after cooking. A Jus can also be made by combining the natural juices with another liquid (for example, red wine) and/or additional flavorings.
Category: Recipes (Page 37 of 55)
French for “dry”, au sec in the kitchen means “almost dry.” This term is most often used when making sauces or risotto: a liquid (usually wine or stock) is combined with already cooking ingredients (usually onions, shallots, etc.) and reduced down to the point where it has almost evaporated. Be careful here—“almost dry” can turn to “burnt” very quickly (dry pan, high heat… you get the picture…). The point of au sec is to add FLAVOR. Who can say no to more flavor?
Nothing to do with poets, knights, armor, or horses—at least not in culinary terms. Barding is the process of wrapping pieces of meat or poultry in thin pieces of fat. Meat or poultry that has no natural fat covering tends to dry out quickly during roasting; barding helps protect and moisten the meat and also adds additional flavor. “What? That sounds sort of gross!” you might say… Wait a minute… anything wrapped in BACON has been barded! Satisfied?!?!
Sounds like a flower or perfume? Actually the plumeria flower IS called frangipane in the land Down Under! In food terminology, frangipane is a sweet almond custard filling used in a variety of pastries, cakes, and tarts. YUM!
Chef Francine Marz is a true southern gal who isn’t afraid to give us a recipe full of butter and cream (we’re thanking our lucky stars for that because the website refused to support another tomato-based soup). Here’s a deliciously rich, Charleston She-Crab Soup that will probably add a pleasant Southern drawl to your speech. Y’all enjoy!
Ingredients:
- ¼ pound butter
- 2 cloves garlic, minced
- ½ cup celery, small dice
- ¼ cup leeks, whites only
- ¼ cup onion, small dice
- ¼ pound flour
- 2 cups heavy cream
- 2 cups milk
- 2 cups fish stock or clam juice
- 1 pound crabmeat (Special or Claw)
- ¼ cup sherry wine
- 2 tsp. Tabasco Sauce
- 1 T. Worcestershire Sauce
- 1 tsp. Old Bay Seasoning
Makes 12 Servings.
In a large saucepan, melt the butter and sauté the garlic, celery, leeks and onions until translucent. Then stir in the flour and combine. Cook for approximately one minute. Then add the cream. Bring to a boil. Add the remaining ingredients, and simmer for 10 minutes. Season with salt and pepper to taste. Garnish with sherry whipped cream and finely chopped chives.
To make the sherry whipped cream:
Take 1 cup heavy cream and whip to stiff peaks. Then add in sherry wine to taste.
Click Here for More Soups of the Week
About Chef Francine Marz
Chef Francine Marz is one of the coolest gals we know! We featured her in our last “Who’s Cookin’ Now” article and discussed her enviable credentials, her innovative approach to teaching, and her passion for the culinary arts. While Chef Marz has worked her way up to the role of Executive Chef of several major resorts, her talents clearly lie in her ability to connect with her students. She is currently the coach of the culinary team at the Art Institute of Phoenix and a Chef-instructor to the rest of the pack. When she isn’t teaching, she’s working on her MBA. Get it girl!
Click here to see our “Who’s Cookin’ Now” feature on Chef Marz
The newest member of our Intern Entourage is a dessert queen! Some of us have gained 5-10 pounds just by being around her. Her first contribution to ITS was submitting this is a very different but very refreshing Vietnamese dessert soup.
Ingredients
- 2 cups water
- 1-14.5 oz can coconut milk
- 1/4 to 1/2 cup sugar (depending on ripeness of banana—for riper bananas, use less sugar)
- 1/4 cup minute tapioca
- 1/4 tsp salt
- 2 ripe bananas
- 2 tsp toasted sesame seeds, for garnish
Serves 4
Bring water and coconut milk to a boil in a medium sauce pot. Stir in sugar, tapioca, and salt. Reduce the heat to medium-low and cook for 20-30 minutes, stirring frequently. Slice bananas into quarters, lengthwise, then chop into 1/2-inch pieces (you should have about 1-1/2 cups total). Add the bananas to the tapioca mixture at the end of cooking, then cover and let stand for 15 minutes.You may serve the soup warm or at room temperature. The soup may also be put it in the refrigerator, chilled for 3 hours, and served. Note that the cooler the soup is, the thicker it will become.
Garnish each serving of soup with sesame seeds.
For more Soups of the Week Click Here
About Heather
Heather is originally from McClusky, ND (try to find that on a map!). She just graduated from the Art Institute of Phoenix with her baking and pastry associates’ degree. Most people don’t realize that Heather also has a B.A. in Chemistry and Math, a Ph.D. in Physical Chemistry, and has spent time in Australia with the Department of Energy doing computational chemistry research. To make a long story short, there is a lot of chemistry in baking. In the future, Heather is interested in pursuing the research and food-science aspect of the culinary arts and would like to participate in recipe development for major corporations.
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