Friday, January 16, 2015

Poulet Sauce Rochambeau

To make Chicken Rochambeau, begin making the Rochambeau sauce
    1. Mix a half cup of butter with a half cup of minced onions. You'll want those onions practically liquefied. Sauté.
    2. Once the onions begin to wilt and change color, add a half cup of flour, and roux this som-bitch up. I think I made mine a bit too blonde thanks to Antoine's perpetually vague instructions, so get it nice and dark. Then you pour in your stock. Two important notes on the Stock:
      1. Make sure to use STOCK, not broth as the stock has dissolved gelatin from the bones in it. Broth does not.
      2. I used chicken stock as per the recipe, but I dare say that a beef stock may have given the dish a richer flavor. I have heard of this being used, and I imagine the whole reason that the recipe calls for chicken is that one would be likely to have it around when, say, cooking chicken. I’m going to try beef stock next time.
    3. Right after I added the stock, I added about a cup of Steen’s cane syrup. Stir while reducing over medium heat until the sauce becomes thick. Lower the heat.
Next, continue by making Béarnaise sauce.

    • I won't tell you how, but I will tell you how not to. Do NOT use the recipe in the Antoine's cookbook, it make a grammatical error which gives one cup of melted butter with some stuff in it. 
    • The only advise I can give on this is to make sure to pour the melted butter (in very very small amounts) into the eggs, NOT the eggs into the butter. Make sure that little bit of butter get furiously whipped and mixed into the eggs, before pouring a dash more butter. Take a look on the internet or in a cook book, and you find many different Béarnaise recipes. Pick one, anyone. I think next time I’ll use the recipe in Galatoire’s cook book (Later note: This one worked out perfectly). Keep it on the lowest possible heat while assembling everything, merely to keep it warm.

While making the sauces, I threw onto some BSCBs (boneless, skinless chicken breasts) season liberally with Tony’s onto the Grill pan.

Then throw each thick slice of Chisesi ham into the Rochambeau to warm up. Plate it all, from bottom to top: Rochambeau, Chisesi ham, Rochambeau, Chicken, Béarnaise.

Tuesday, January 6, 2015

Milk Punch


  • 750 mL bottle Brandy or Bourbon (I use Brandy)
  • 3 quarts half and half
  • 1/3 cup melepone Mexican vanilla
  • 2 cups powdered sugar

Mix well (this might take a bit of effort to get all the sugar mixed well)

Serve with grated nutmeg. Serve cold.

Or if you want to add a bit of flair...
Stick in the freezer until just barely frozen, and serve with an ice pick in it

Friday, January 2, 2015

The Sazerac

2 oz. of Bulleit brand (if you can't find Bulleit, go with  Old Overholt) Rye Whiskey
1 teaspoon real simple syrup (see recipe below)
3-4 good dashes of Pechaud’s Bitters
1 dash Angostura Bitters
Twist of Lemon

1. Combine the Rye, both Bitters, and the syrup in a shaker with ice.
2. Stir.
3. Coat your glass thoroughly with Herbsaint. ( I like to do this with a small pump bottle, spritzing it onto the glass, as not to waste any Herbsaint). Drain out any excess.
4. Pour the contents of the shaker into the glass.
5. Pinch the twist of lemon and rub the around the rim of the glass to distribute the lemon oils. Toss the twist into the drink.

Simple Syrup
1 cup of Sugar
½ cup of water
1. Mix the sugar and the water thoroughly.
2. Simmer the mixture, while constantly stirring, in a small sauce pan until it becomes clear (all the sugar is dissolved).

3. Raise the mixture a Boil. Turn off the heat, and allow to cool.
4. Transfer the syrup to a different container and refridgerate