Archives: March 2009
Tri-Colored Pepper Crusted Halibut With Spinach and Asparagus Salade
From the Chez Boucher Cooking School in HamptonTri-Colored Pepper Crusted Halibut Serves 61/2 cup mixture of black, red and white peppercorns2 lbs fresh halibut, sliced into 6 even piecesCrush peppercorns and press into one side of fish.Sear in cast iron pan with peppercorn side down for about 2 minutes. Place in 275 oven to finish for about 5 minutes. Do…
Dried Black Cherry Mousse filled Brandy Snaps drizzled with a black cherry coulis
8 servings 1 cup dried black cherries, re-hydrated 1 cup mascarpone cheese 1 cup heavy cream, whipped 1 can dark cherries in syrup 1/2 cup Port wine 1/2 orange, juice and zest 1/4 teaspoon cinnamon 1 pinch nutmeg 1 pinch clove Place Port wine and dried cherries in a small sauce pan and bring the mixture to a simmer. Remove…
A Festival of Irish Dance & Music featuring Leahy – March 26th
March 26, Portsmouth. The Music Hall has announced that the performance by Trinity Irish Dance will be replaced by the Festival of Irish Dance & Music featuring Leahy. Show date, time and ticket prices remain the same. Unfortunately, Trinity Irish Dance suspended its national tour, which is beyond The Music Hall’s control. Music Hall patrons are big fans of Leahy,…
Brandy Snaps
From the Chez Boucher Cooking School 1/4 cup light corn syrup 1/4 cup dark molasses 1/2 cup butter 1 cup flour 2/3 cup sugar 1 teaspoon ground ginger 2 teaspoons brandy Pre-heat the oven to 325 degrees. Heat syrup and molasses to a boil. Remove from the heat and then add the butter, stir together. Sift together the four, sugar…
Champagne Vinaigrette
From Chez Boucher Cooking School in Hampton Serves 12 1 teaspoon Dijon mustard 1 egg yolk, coddled 1 teaspoon salt 1 clove garlic, minced 1 shallot, minced 1 teaspoon herb d’ Provence 3 tablespoons Champagne vinegar 6 tablespoons olive oil Place the mustard, egg yolk, seasonings and vinegar in a medium mixing bowl and whisk together. Rest for fifteen minutes,…
Steamed Clams with Lemon Basil Beurre Blanc and Parsley Jus
From the Chez Boucher Cooking School in HamptonServes 81 tablespoon olive oil1 carrot, peeled and grated1 leek, washed and sliced2 shallots, minced1 cup clam juice1 cup white white1 lemon, juice1 teaspoon vinegar1/2 cup heavy cream1 bunch parsley, washed and stemmed24 clams, washed1 pound butter1 bunch basil, wash and chiffonadePlace oil and vegetables in a large rondeau pot. heat covered on…
Orange Sabayon Cream
From the Chez Boucher Cooking School in Hampton 1 blood orange, juiced and zest 1 cup champagne 1 cup fish stock 1/2 cup orange juice 1 each shallot, minced 8 each egg yolks Place the blood orange juice, champagne, fish stock, orange juice, and minced shallot in a small saucier and reduce on medium high heat until a half cup…
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