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Become
a Gourmet with... Provides pure,
intense flavor when used to enhance finished sauces or when deglazing
directly in a roasting or sauté pan. It can also be used to
enhance your stocks which will bring its deep flavor and roasted
color to every batch of stock you make. More Than Gourmet Glace is used by many of the world's finest Chefs. • No
chemicals Impress
friends and family with this culinary |
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• • • • • MORE
THAN GOURMET RECIPES • • • • • |
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Using
Demi-Glace Gold . . . • 1⁄2
c. (125 mL) medium barley Cook barley in 2 c. boiling water until tender, about 25 minutes. Drain and set aside. Melt butter in a large casserole over medium heat. Add parsnips, carrots, and onions, cover and sweat until tender, about 10 minutes, stirring occasionally. Add garlic, cook for 1 minute, then stir in fresh mushrooms and cook until mushrooms begin to separate. Add porcini and diluted Demi-Glace Gold® and simmer for 5 minutes. If desired, purée soup in an electric blender or food processor until chunky-smooth, or leave chunky. Stir in barley and bring to a boil. Season with salt and pepper, stir in milk and, if needed, more water, and lemon juice, taste to adjust seasonings and serve. |
Using
Veggie-Glace Gold . . .
Spicy Ginger Garlic Sauce Serves 6 • 2
oz. (60 g) Sugar
• 1 T. (15 mL) Peanut
Oil
• 2 T. (30 mL) Shallots,
sliced thinly
• 2 in. (5 cm) piece
Ginger, peeled and sliced
• 2 cloves Garlic,
sliced thinly
• 2 oz. (60 g) Red
Pepper, coarsely chopped
• 1 T. (15 mL) Red
chili paste
• 1⁄4 t. (1
mL) Curry Powder
• 1⁄2 Fresh
Lime, juice only
• 1⁄2 c. (125
mL) Apple Juice
• 1 1⁄2 (45
g) Veggie-Glace
Gold®
• 1⁄2 (125
mL) White Vinegar
• 1 T. (15 mL) Soy
Sauce
Heat sugar over moderate heat until caramelized (amber in color) Add Peanut oil and sauté shallots, ginger, garlic, pepper and chili paste for 1-2 minutes or until shallots are translucent. Add curry powder and cook briefly. Add lime and apple juice and reduce by half. Add Veggie-Glace Gold® and vinegar. Bring to the boil and stir until dissolved and sauce is at the desired consistency. Add soy sauce, then strain and serve over steamed vegetables, chicken, fish etc |
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| Using
Glace de Poulet Gold . . .
Wild Mushroom Basmati Rice 4-6 Servings • 1 T. (15 mL) Olive Oil • 1⁄2 c. (125 mL) Onion, diced • 1⁄2 c. (125 mL) Green Pepper, seeded, diced • 2 c. (500 mL) Portabello Mushrooms, sliced • 1⁄2 t. (2.5 mL) Thyme • 1⁄2 t. (2.5 mL) Oregano • 1 Bay Leaf • 1⁄2 t. (2.5 mL) Fresh Ground Black Pepper • 1⁄4 t. (1 mL) Tabasco • 1 clove Garlic, minced • 3 Roma Tomatoes, diced • 1⁄2 c. 125 mL) Pine Nuts • 2 c. (500 mL) Glace de Poulet Gold® Stock (11⁄2 oz. (45 g) dissolved in 2 cups boiling water) • 1 c. (250 mL) Basmati Rice • 1⁄4 c. (60 mL) Green Onion, chopped • 1⁄4 c. (60 mL) Fresh Parsley, chopped Sauté onion in olive oil briefly. Add green peppers and mushrooms and cook until tender. Add thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, pine nuts, and cook 1 minute. Add Glace de Poulet Gold® stock and bring to a simmer, then stir in rice and green onion. Return to a simmer, cover, and reduce heat to low. Cook 15 minutes, then remove from heat and leave covered for 5 minutes. Stir in parsley and serve. |
Using Glace de Fruits de Mer Gold . . . Thai Scallops & Spinach over Rice Serves 4 • 3⁄4 c. (190ml) canned coconut milk • 1 1⁄2 oz. (45g) Glace de Fruits de Mer Gold® • 2 T. (30 ml) Thai Fish Sauce • 1 T. (15 ml) Peanut or Vegetable oil • 1 lb. (450 g) large sea scallops, cleaned if necessary, blotted dry • 7 oz. (220 g) baby spinach leaves, washed, stemmed, and cut into strips • 2 T. (30 mL) Fresh Lime Juice • 2 scallions, including green parts, finely chopped • 1 jalapeño chile, seeded and minced • Freshly ground black pepper to taste • 2 c. (475 mL) cooked japonica, mahogany, basmati, or other flavorful rice, heated • Toasted coconut shreds, to garnish, optional Combine coconut milk, Glace de Fruits de Mer Gold®, and fish sauce. Heat oil in a large skillet over high heat until almost smoking. Add scallops in a single layer and cook until golden brown on bottom, about 1 minute. Turn and cook 1 minute longer. Add spinach, stir a couple of times, then pour in coconut mixture, and bring to a boil. Add lime juice, scallions, chile, and pepper. Taste to adjust flavors and turn off heat. Place a 1⁄2-cup mound of rice in the center of 4 wide soup plates. Divide scallops and spinach among plates, drizzle on coconut, and serve. |
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