Curry Butter - Great Chefs Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Butter, unsalted
1 tbsp: Curry, powder, (If Garam
2 each: Ginger, thin slices,
-- Masala is not,
-- chopped,
-- available, use 2 tb of
1 large: Shallot, chopped
-- Curry powder),
1 small: Garlic, clove, chopped
1 tbsp: Juice, lemon
1 small: Chili, green, seeded and
1 pinch: Turmeric, ground
-- chopped,
Salt, to taste
1 tbsp: Garam Masala, (see any
Pepper, to taste
-- Indian cookbook),
Blend all of the ingredients in a food processor until smooth.,
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
:,
Napa Valley, California
Pastry Chef: Ann McKay,
Recipe via Meal-Master (tm) v8.02
Directions:
Title: Garlic Puree - Great Chefs
Categories: Basics, Masterchefs
Yield: 1 cup
1 ea Garlic, head, peeled, 1/2 c Oil, olive
-- crushed
Puree the garlic with 1/2 cup of olive oil. Drizzle a little
clear olive oil over the top of the puree and refrigerate overnight
or for up to two weeks if desired.
You can store this puree in the refrigerator for up to three
weeks with little loss in flavor or aroma.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp
Categories: Basics, Masterchefs
Yield: 1 cup
1 ea Garlic, head, peeled, 1/2 c Oil, olive
-- crushed
Puree the garlic with 1/2 cup of olive oil. Drizzle a little
clear olive oil over the top of the puree and refrigerate overnight
or for up to two weeks if desired.
You can store this puree in the refrigerator for up to three
weeks with little loss in flavor or aroma.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masas, Vintage Court Hotel,
: San Francisco, CA
Source from luhu.jp