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Menu du jour deglaze : 3 Recipes


  • Recipe Raifort - Horseradish
    Raifort - Horseradish
    Cool, brisk weather means it's time to dig the raifort - horseradish roots to grind and preserve in white wine vinegar. After several weeks, the vinegar makes a wonderful liquid to deglaze fond and to flavor vinaigrette. The root itself flavors[...]
  • Recipe Herb Roasted Pork Tenderloin with Peach Glaze
    Herb Roasted Pork Tenderloin with Peach Glaze
    Herb Roasted Pork Tenderloin with Peach Glaze sliced and ready to serve. There is something about the way pork and fruity sweetness meld into a perfect taste sensation. Fruit glazes are nothing new, and combining them with pork is as old[...]
  • Recipe Food Preparation and Cooking Terms (Part 2)
    Food Preparation and Cooking Terms (Part 2) (1 vote)
    Chunks - Usually bite-size pieces about 1" or larger. Clarified Butter - Unsalted butter which has been melted and skimmed of milk solids. Cube - To cut into cubes, about 1/2 to 1". Cube may also mean to tenderize meat with a tenderizing[...]



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