Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries Tagged as 'French Cuisine'

Hollandaise Sauce

November 3rd, 2009 · 18 Comments

Escoffier preparation procedure is described – Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm.

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Tags: French Cuisine · Sauces

Beef Wellington

October 1st, 2009 · 16 Comments

It has remained a favorite in Britain and the U.S. for over a century ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars. I have prepared this dish for many occasions such as birthdays, holidays and special dining events both at home and in the kitchens of many restaurants.

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Tags: Commentary · Entrees · French Cuisine · Recipes

Chicken Fricassée

September 23rd, 2009 · 11 Comments

With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.

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Tags: Culture · Entrees · French Cuisine · Julia Child · Recipes

Etouffée [ay-too-FAY]

March 11th, 2009 · 5 Comments

This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my […]

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Tags: Cajun · Entrees · French Cuisine · Recipes · Seafood

Chicken Breast Sauté

October 27th, 2008 · 1 Comment

First I started with cutting the chicken breasts in half since they were thick and this would allow them to cook quicker and also double my portions. I then decided to marinate the chicken in beer, taking an idea from the ole “6-pack chicken” recipe that I’ve done many times and which Emeril made famous some years ago.

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Tags: Entrees · French Cuisine · Recipes