Combine butter, egg yolks, lemon juice, salt and white pepper with mustard to taste in top of double boiler. Whisk over simmering water until well blended and sauce is warm. (Can be prepared 1 day ahead and refrigerated, or up to 2 hours before serving and kept warm in double boiler. Cover tightly and stir […]

Melt butter in an omelet pan or small skillet. Add mushrooms, onion, and bacon, and saute until brown. Add lemon juice to deglaze pan. Remove and reserve mixture. Beat eggs and add potato. Heat pan and pour in egg mixture. Cook just until edges are firm and the center is soft. Place mushroom mixture on […]

-MIKES KITCHEN- The tremendous success of this Beef Burgundy depends primaily on three things: The cut of meat used; The long, slow baking time; The quality of wine used. The meat needs to be extremely lean and durable enough to last through several hours of baking. Round or rump is perfect for the purpose. The […]

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from […]

-MERINGUE MUSHROOMS – 2 Egg white 1/4 c Cream of tartar 1/4 c Sugar Cocoa, powdered –BUTTER CREAM– 1 c Butter, sweet; softened 3 Egg yolk ICING 1 tb Espresso, powdered 1 tb Milk 3 c Sugar, confectioners, sifted Food coloring, green Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment […]

Heat the oven to 190oC. Mix the flour, salt, and lemon peel. Add the hardened butter, cut into very small pieces, and quickly mix everything together by hand to form a ball. Cover the ball with a cloth and leave to rest in a cool place (but NOT in the fridge), for 1 1/2 hours. […]

Trim the root ends from the leeks, leaving the bases intact. Trim the tops of the leeks to a uniform length. If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed. The upper greens of mature leeks tend to be tough and stringy, and […]

** CRUST

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from […]

CREPES 1/2 c Flour 1 tb Cocoa 2 ts Sugar 1 ds Salt 3/4 c Milk 1/4 ts Almond extract 1 Egg 2 ts Butter; melted Oil Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. […]