1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt If you want to make it milder, de-seed the chillies. Method: Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingredients, adding the shrimp paste […]

Dissolve cornstarch in one tablespoon poaching liquid. Combine cornstarch mixture, remaining poaching liquid, bay leaf & pepper. Cook & stir over medium heat until clear & slightly thickened, about 3 to 5 minutes. Remove bay leaf. (Yield: 3/4 cup) * strained & divided. ** Sauce for POACHED BEEF CHUCK ROAST.

Slowly heat the sugar, cream & cinnamon in a heavy saucepan, stirring often, until mixture just starts to boil. remove the pan from heat. Dissolve the cornstarch in the water & stir into the hot cream mixture. Cook & stir until thickened, about 1 min. Add bourbon & slowly beat in the butter to finish […]

SIMMER THE FIRST THREE ingredients 10 minutes. Let cool 5 minutes. Stir in the cream until smooth. Makes 1 1/4 Cups

1. Heat the gee, and stir-fry the garlic for 1 minute. 2. Add the curry paste (or powder made into a paste with water), and stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a liquid sauce. Stir-fry for a couple of minutes then […]

In saucepan, cook onion in butter until softened. Add remaining ingredients; bring to boil. Reduce heat and simmer 15-20 minutes. Makes 1 1/2 cups (375mL)

1. Heat milk just to the boiling point. Remove from heat and set aside. 2. In a large heavy skillet, saute mushrooms in cooking spray over medium heat for about 5 minutes, stirring occasionally. 3. Add brandy and continue to cook for about 5 more minutes. 4. Gradually sprinkle in the flour and mix in […]

1. In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. 2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year. NOTE: You may […]

1. Combine all ingredients; store in refrigerator until ready to use. 2. Just before serving fish, spread 1/4 cup sauce on each fillet; pass under broiler.

Saute onion slices in hot oil in medium-sized saucepan. Puree canned tomatoes in blender with garlic. Strain. Add pureed tomatoes and garlic to sauteed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken […]