ChefsLine

01/11/2012

Main Course from ChefsLine Chefs' recipe collection. Get step by step help to cook this Fish and Seafood recipe now.

01/06/2012

Appetizers from ChefsLine Chefs' recipe collection. Get step by step help to cook this Quick and Easy recipe now.

01/05/2012

Dinner tonight: Although you can find Swiss (or French) raclette cheese almost year-round now, it's actually a winter cheese so now is when it's at it's best. Although you can get fancy with raclette cookers, or do it traditionally in front of a fire, here's what I do. If you can't find raclette, appenzeller is a good substitute.

Peasant PastoralMacaroni and cheese was the perfect dish to eat while moving into this new home, but a few weeks ago I fixed another of my favorite cheese

01/05/2012

For some reason this recipe is classifed as regional American cuisine, but in fact it is a a classic French gratin and is justly famous. Try it with any sort of roast from poultry to pork.

Side Dishes from ChefsLine Chefs' recipe collection. Get step by step help to cook this Vegetarian recipe now.

12/30/2011

SALAD is on my mind. Salad without cookie croutons. Here's a great one I think I'll try tonight from our website: http://www.chefsline.com/recipe/1222/Carrot-and-Butter-Lettuce-Salad-with-Ginger-Dressing

Salads from ChefsLine Chefs' recipe collection. Get step by step help to cook this Light and Healthy recipe now.

12/25/2011

For those interested in how a chat goes on Chefsline, here's one I had today. There was no time to test it, but I'm confident it will work and taste fine. I elected not to get into roast drippings and a roux made with beef fat to keep it simple. I've learned over the past 4 years of doing this that the simpler, the better.b

1:26:21 PM: Chef Kevin Weeks:
hi Angie, how may I help?

1:27:22 PM: angie:
i need a receipe for gravey for prime rib gravey

1:28:32 PM: angie:
all i have is worcesershire and horse radish

1:29:35 PM: Chef Kevin Weeks:
no beef broth, mushrooms, onions, or wine?

1:30:14 PM: Chef Kevin Weeks:
any sour cream or shipping cream?

1:30:19 PM: angie:
i have no mushrooms but everything else

1:30:26 PM: Chef Kevin Weeks:
sorry "whipping" cream

1:30:50 PM: angie:
no

1:31:17 PM: angie:
the stores are closed to go buy

1:31:30 PM: Chef Kevin Weeks:
so you have broth, onions, and wine? what dried herbs do you have?

1:31:56 PM: angie:
yes like what

1:32:34 PM: Chef Kevin Weeks:
thyme, rosemary, sage, savory

1:33:23 PM: Chef Kevin Weeks:
how many are you feeding?

1:33:41 PM: angie:
no

1:33:54 PM: angie:
20

1:34:20 PM: Chef Kevin Weeks:
what herbs do you have?

1:35:13 PM: angie:
just rosemary

1:35:23 PM: Chef Kevin Weeks:
good enough

1:36:05 PM: Chef Kevin Weeks:
Ok, now give me a couple of minutes to write out a recipe. Please be patient...

1:42:41 PM: Chef Kevin Weeks:
I'm still here, be right back...

1:51:17 PM: Chef Kevin Weeks:
I'm back! Here's a recipe just for you.

1:51:21 PM: Chef Kevin Weeks:
2 cups red wine

4 cups beef broth

2 sm. onions - peeled, quartered, and sliced cross-wise 1/4-inch thick

6 Tbsp. butter

6 Tbsp all-purpose flour

2 tsp dried rosemary

1 Tbsp. Worchestershire Sauce

2 Tbsp. tomato paste (if you have it)

Salt and pepper to taste

Pour Wine into a small sauce pan over high heat and reduce to 1 cup. Set aside.

Melt the butter in a soup pot over medium-low heat, add sliced onions. Sprinkle with salt and cook, stirring occasionally, until onions just begin to brown.

Sprinkle flour and rosemary over onions and stir to mix thoroughly with onions and butter and cook, stirring constantly, for four minutes. You will have sort of a gummy paste. Don't let it burn.

Increase heat medium high and Stir in beef broth a cup at a time, stirring constantly and allowing to thicken before adding more broth.

Stir in wine. Worchestershire and tomato paste and cook until thickened. Taste and adjust salt and pepper.

1:52:57 PM: angie:
thank you

1:53:31 PM: Chef Kevin Weeks:
My pleasure. Any questions?

1:54:08 PM: angie:
no. happy holidays

1:54:23 PM: Chef Kevin Weeks:
You too.

12/25/2011

I had Christmas two days ago due to family constraints, so I'm spending today alone answering your questions - which I consider a pretty good way to spend Christmas.

But just because I'm alone doesn't mean I won't have a Christmas dinner. I'll begin with beer-steamed shrimp cocktail. I have a New York strip steak which I'll marinate briefly in wine and then crust with herbs before grilling. It will be topped with horseradish sauce. I'm serving potatoes roasted with onions in duck fat and blazed Brussels sprouts as sides, And then Italian cheese cake for dessert.

12/25/2011

I just got a request for horseradish sauce for roast beef and thought I'd share what I do:

1/4 cup sour cream
3 Tbsp. chopped chives (reserve 1 Tbsp. for garnish)
2 Tbsp. ground horseradish
2 Tbsp. mayonnaise
1 tsp. lemon juice
1/2 tsp. Dijon mustard
Pinch of salt

Combine all ingredients and taste. If your horseradish was a bit old you may need more. Cover and chill for 30 – 60 minutes before serving. Garnish with chopped chives.

12/24/2011

Chef Robyn pours this over warm bread pudding, But try it on pumpkin or sweet potato pie. If you don't have Irish whiskey, bourbon, scotch, and even Canadian whiskey work. For that matter, so does sherry.

Sauces/Condiments from ChefsLine Chefs' recipe collection. Get step by step help to cook this Holiday recipe now.

12/24/2011

If you need a last-minute side dish, this asparagus salad is quick and easy and doesn't require the oven. The truth is most any nut will do including pecans and walnuts, and if you have neither goat cheese nor feta, blue is excellent. http://www.chefsline.com/recipe/150/Asparagus-and-Goat-Cheese-with-Toasted-Pine-Nuts-and-Tarragon

Side Dishes from ChefsLine Chefs' recipe collection. Get step by step help to cook this Light and Healthy recipe now.

12/24/2011

Last minute shopping list ideas: stinky cheese, crackers, heavy cream, liquer, and chopped roasted red peppers & scallions (red and green garnishes are a must!)

12/24/2011

Thoughtful food tip: For the calorie conscious bunch put your clementines or oranges in a prominent place on your table and in a pretty bowl.