Lemon and Chives Beurre Blanc

Lemon and Chive Beurre Blanc
Lemon and Chive Beurre Blanc

 

 

 

 

 

 

 

Lemon and Chives Beurre Blanc

I came up with the idea for this recipe originally for sea scallops that I pan sear, but it works well  with any kind of fish.  Beurre blanc in french translates to white butter, it’s a decadent rich butter sauce that is easy to prepare and goes great with a myriad of dishes.

Ingredients for Lemon and Chives Beurre Blanc

  1. 1 finely diced shallot
  2. ¼ cup white wine
  3. ¼ white wine or champagne vinegar
  4. ½ tsp salt and pepper
  5. ½ cup heavy cream or ½ & ½
  6. 12 – 16 Tbs butter cut into ½ -1 Tbs pieces
  7. ¼ cup (approximate) finely chopped fresh chives
  8. 3 Tbs fresh lemon juice

Directions for Lemon and Chives Beurre Blanc

In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.

Now add the cream and salt and pepper bring that up to a boil and reduce by half.

Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot.  Since I’m adding the chives anyway I like the additional texture of the shalotts in the sauce.  When all the butter is incorporated into the sauce, strain if you wish, then add the lemon juice and chives whisk gently and serve.

Here are a few items to help make this recipe:
Winco Stainless Steel Reinforced Bouillon Strainer, 8 inch — 1 each.
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A sweet, thick, rich butter sauce it doesn’t get any better than that, but it should have been “Scottish” salmon, maybe next time.  Still 5 paws.

IMG

 

 

 

 

Lemon and Chive Beurre Blanc

Lemon and Chive Beurre Blanc

Ingredients

  • 1 finely diced shallot
  • ¼ cup white wine
  • ¼ white wine or champagne vinegar
  • ½ tsp salt and pepper
  • ½ cup heavy cream or ½ & ½
  • 12 - 16 Tbs butter cut into ½ -1 Tbs pieces
  • ¼ cup (approximate) finely chopped fresh chives
  • 3 Tbs fresh lemon juice

Instructions

  1. In a sauce pan place the shallot, white wine and the vinegar and bring up to a boil and reduce the liquid until all but about 1-2 Tbs are left.
  2. Now add the cream and salt and pepper bring that up to a boil and reduce by half.
  3. Once reduced, lower heat to medium low ( if the heat is too high the butter will break down and the sauce will not form) and slowly add the butter one pat at a time whisking each addition into the mixture. For a truly authentic recipe once the sauce is formed you should strain to remove the shallot. Since I'm adding the chives anyway I like the additional texture of the shalotts in the sauce. When all the butter is incorporated into the sauce,strain if you wish, then add the lemon juice and chives whisk gently and serve.
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Caramelized Onions for Steak

Caramelized Onions
Caramelized Onions

 

 

 

 

 

 

 

Caramelized Onions for Steaks

I think that the person who coined the phrase “patience is a virtue” was attempting to make french onion soup.  The seemingly simple act of caramelizing onions is in fact not quite so simple.

In order for onions to get to the rich dark brown texture takes a lot of time.  Moderate heat to prevent burning and allowing the sugars to exude and brown can take up to an hour.

The following recipe isn’t for soup, it’s a rendition made to top steaks.  I use a few tricks to help the flavors along and the results make any steak a “masterpiece”.

For good results I like to use Valdosta (sweet) onions .  You can use others, but watch them.   Some onions have a very high water content and will take an extremely long time to render out all that juice before they begin to brown.

Ingredients for Caramelized Onions for Steak

This recipe is for two steaks, if your cooking for more you will need a larger sauté pan.  You don’t want to pile the onions up in the pan , you need as close to a single layer as possible.

  1. 1 large or 2 medium Valdosta or sweet onions thinly sliced
  2. 2 Tbs butter
  3. 1 Tbs canola oil
  4. 3 Tbs sugar
  5. 4-5 Tbs good Balsamic vinegar
  6. 1 cup water (to prevent onions burning if necessary)

Directions for Caramelized Onions for Steak

Peel and halve the onions and slice then very thin.

In a large sauté pan melt the butter and oil on moderate heat.  Add the onions in as much as a single layer as possible.  Gently stir the onions to coat with the butter and oil and once coated leave them in a single layer and allow the pan to do it’s job.

As the onions begin to brown with a spatula  turn them allowing the onions to begin to brown evenly.  

Keep a watch on the pan and do not allow the onions to burn.  If it appears the are beginning to burn add a little water to slow the cooking process.  If you find it necessary to add water, as you add it deglaze the pan scraping up any brown bits (fond).

Continue to allow the onions to cook turning occasionally.

After 30 -40 minutes you should have fairly good results.  At this time add the sugar and stir to combine, then let the onions brown more in the pan turning once in a while to keep them from burning.

Once the onions are completely browned leave the pan on low and begin your steaks.

Just before the steaks are finished, bring the onions up to a medium high heat add the Balsamic vinegar deglazing the pan with it.  Stir to combine, remove from the heat and  top on the steaks and enjoy.

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

It’s beef and since I can’t have the other stuff I get the “sanitized version. I’m Mooooooooved to say I love the steak.

 

 

Caramelized Onions for Steak

Caramelized Onions  for Steak

Ingredients

  • This recipe is for two steaks, if your cooking for more you will need a larger sauté pan. You don't want to pile the onions up in the pan , you need as close to a single layer as possible.
  • 1 large or 2 medium Valdosta or sweet onions thinly sliced
  • 2 Tbs butter
  • 1 Tbs canola oil
  • 3 Tbs sugar
  • 4-5 Tbs good Balsamic vinegar
  • 1 cup water (to prevent onions burning if necessary)

Instructions

  1. Peel and halve the onions and slice then very thin.
  2. In a large sauté pan melt the butter and oil on moderate heat. Add the onions in as much as a single layer as possible. Gently stir the onions to coat with the butter and oil and once coated leave them in a single layer and allow the pan to do it's job.
  3. As the onions begin to brown with a spatula turn them allowing the top sides to begin to brown.
  4. Keep a watch on the pan and do not allow the onions to burn. If it appears the are beginning to burn add a little water to slow the cooking process. If you find it necessary to add water, as you add it deglaze the pan scraping up any brown bits (fond).
  5. Continue to allow the onions to cook turning occasionally.
  6. After 30 -40 minutes you should have fairly good results. At this time add the sugar and stir to combine, then let the onions brown more in the pan turning once in a while to keep them from burning.
  7. Once the onions are completely browned leave the pan on low and begin your steaks.
  8. Just before the steaks are finished, bring the onions up to a medium high heat add the Balsamic vinegar deglazing the pan with it. Stir to combine, remove from the heat and top on the steaks and enjoy.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Chocolate Crème Brûlée

chocolate creme brulee
chocolate creme brulee

 

 

 

 

 

 

 Chocolate Crème Brûlée

This is a fairly simple to make dessert that takes a little time but is certainly worth it in the end.  As with most recipes, it is not written in stone.  If you don’t care for the melted sugar on top simply omit it, there is no crème brûlée society waiting to scold you if you don’t.

 Ingredients for Chocolate Crème Brûlée

  1. 1/2 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1½ cupssemi sweet chocolate morsels
  5. 1 Tbs Myers’s Dark Rum (optional)
  6. Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt.  Whisk to smooth and set aside keeping chocolate warm.

In a saucepan heat the cream and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly.  Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking  constantly to temper eggs.  Once you have combined add another ladle and continue to whisk gently.  The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine.  Using a fine mesh strainer, strain the mixture into another bowl.

Now ladle in the chocolate and whisk gently to fully combine the mixture.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch lightly burn the bubbles off the surface .

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins.  Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers.  Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve.  Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard.  Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Here are a few items to help make this recipe:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Oggi 5 Piece Creme Brulee Set

The Official Taste Tester
The Official Taste Tester and true Scottish American Puppy Princess

 

 

 

 

 

 

 

Another SAPP unfriendly recipe, oh! I feel so left out.

 

 

Chocolate Crème Brûlée

Chocolate Crème Brûlée

Ingredients

  • 1/2 cup sugar
  • 4 egg yolks
  • 2 cups heavy cream
  • 1½ cupssemi sweet chocolate morsels
  • 1 Tbs Myers's Dark Rum (optional)
  • Demerara sugar for topping

Instructions

  1. In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
  2. In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.
  3. In a saucepan heat the cream and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
  4. Now ladle in the chocolate and whisk gently to fully combine the mixture.
  5. At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
  6. Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
  7. Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.
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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2015 all rights reserved

 

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