Bercy sauce By: Alan G.

3 11 2008

Bercy  is from a part of Paris.   It is a small sauce made from a mixture of a brown sauce and a brown stock.  Which is then  reduced down   to form a demiglaze.  Then when a dry white wine is added with shallots and reduced down again. To form the Bercy sauce.  Also, it can be made with a veloute’ sauce      to be used with for fish and with demiglaze is made for meats. As you can see the Bercy sauce is universal with both meat and fish .Depending on the mother sauce and stock used to form the end results of the dish.

The ingredients for the bercy sauce is as follows:

Demiglaze  sauce

1 Gal.   Brown sauce

1 Gal.  Brown stock     Yields:  1 gal. Of sauce


Fish veloute’

 White Roux

5 qt Fish stock



2 oz chopped shallots

½ c add Fish veloute’ 

2 oz butter

2 tbsp chopped parsley

TT lemon juice

Reduce by 2/3 shallots and white wine, then add Fish veloute’ and reduce down a little bit and then finish by mounting butter, add parsley and lemon juice and garnish.

References:  Professional cooking by : Wayne  Gisslen  1983 copyright

                        Food for Encyclopedia on Bercy sauce history


Key Lime Coconut Bars by Mandy L.

25 09 2008

I tend to fancy myself an addict of desserts. I certainly do not discriminate on any type. Its something about sugar that gives me a wicked sweet tooth. Pastry and baking seem to be theraputic in my opinion. I’m always online searching for new recipes, or scouring Chicago haunts that have decadent sweets. I am really anxious to visit such places like Tru, although I have to save a little cash before spending some there. Their desserts are so precise and appealing to the eye.

I recently came across a naughty, yet simplistic goodie. Key lime coconut bars. I know, I know, it’s typically considered something to be served in the summertime. But hey, it’s still nice weather outside, and well, why not? Right?

The recipe and preparation are easy to follow…..

Key Lime Coconut Bars

Makes 2

-1 cup shredded sweetened coconut

-1 1/2 cups all-purpose flour

-1/2 cup confectioners’ sugar, plus more for dusting tops

-6 large egg yolks

-10 tablespoons unsalted butter, cut in small pieces

-2 cans (14 ounces) sweetened condensed milk

-4 teaspoons grated key lime or regular lime zest, plus more for garnish (optional)

-1 cup key lime or regular lime juice

  1. Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
  2. In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using two knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
  3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners’ sugar, and garnish with lime zest, if desired.


I Scream for Ice Cream! by J. Alan Garcia

25 09 2008

Ice Cream. Two words that can make your mouth go crazy no matter what time of the year it is. It is my favorite dessert of all time. A simple yet complicated dessert made simply from cream, sugar, milk and eggs. I have made Ice Cream only once at school. It was a Coffee and Cinnanmon Ice Cream.  It was to die for. I really want to make it again I just need a maker . Ice Cream dates back to the 18 th Century. There are so many types and flavors of Ice Cream its crazy to try and name them all. Theres American Ice Cream, French Ice Cream, and other different Ice Creams in different countries. It can be served in cone or by itself. There is even Ice Cream made using liquid Nitrogen. How crazy is that. Like Dip and Dots. Some of the biggest commercial Ice Cream manufactuers are Edy’s Ice Cream, Breyers, Dean’s, Ben and Jerrys, and Of Course my favorite Haagen-Dazs. Haagen-Dazs in my opinion is the best Ice Cream ever. Its sooooo! good. I eat a pint of It every friday night. My favorite flavors are Vanilla Bean, Coffee, Creme Brulee, Vanilla Honey, and  the hard to find Mayan Chocolate which Im not sure if they even make anymore. But this week Im trying a new flavor “Fleur De Sel Caramel”. It cost more than usual but it sounds good. Yup you can beat Ice Cream.

Tzatziki Sauce by Josh S.

25 09 2008

Tzatziki is a Greek salad that is made up of strained yogurt, cucumbers, garlic, and salt. There are many different ways you can make it which include adding ingredients like dill, pepper, lemon juice, parsley, mint, olive oil, and olives for a garnish. Tzatziki can also be used as a sauce to top souvlaki or the more popular gyros but is always served cold. In some places tzatziki is accompanied with pita bread and served as an appetizer. Many countries have the same or similar dish they just use a different name. For example dry tarator is a dish served in the Republic of Macedonia and Bulgaria and it is the same thing.

Tzatziki sauce:

16 ounces of plain yogurt

2 cucumbers

2 tablespoons olive oil

1/2 lemon juice

Salt and pepper to taste

1 tablespoon fresh dill

3 cloves garlic

Put the yogurt in a cheese cloth or tea towel and strain into a bowl in the refrigerator for about two hours. Take the cucumber, peel, remove the seeds, and dice. Then squeeze in cheese cloth to remove the liquid. Mince the garlic. Take the dill and finely mince. In a bowl combine strained yogurt, garlic, dill, cucumbers, olive oil, lemon juice, salt and pepper. Mix together and store in the refrigerator (stays good for about a week.). Goes great as an appetizer with pita or on gyros with onion and tomato.

*If you don’t have the time to strain the yogurt you can put everything into a blender and then serve. (Still peel, seed and dice the cucumbers but do not mince the garlic. Keep everything cold.)

We Got The Beet by Laura Fudacz

25 09 2008

            I recently began to read Jitterbug Perfume by Tom Robbins.  In the first chapter the vivid language describing the beet intrigued me.  “The Beet is the most intense of vegetables.  The radish admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion.  Tomatoes are lusty enough yet there runs through tomatoes an undercurrent of frivolity.  Beets are deadly serious.  The beet is the most melancholy vegetable, the one most willing to suffer.  You can’t squeeze blood from a turnip  The beet is the murderer returned to the scene of the crime.  The beet is what happens when the cherry finishes with the carrot.  The beet was Rasputin’s favorite vegetable.  You could see it in his eyes.”

The beet, a vegetable I have never eaten or cooked until I went to culinary school is extremely fascinating.  The beet is the root of the flowering beet plant Beta vulgaris.  Beets are rich in vitamin C, folate, soluble and insoluble dietary fiber, and antioxidants. It is a very sweet vegetable, with more sugar even than carrots or sweet corn.

            Garden beets are usually boiled and served hot or cold in a salad.  One of the most popular dishes made with beets is borscht, a Russian style cold soup. Pickled beets are a traditional food of the American South. Beets are also used as red food dye because of their rich red color that anyone who has worked with a beet can tell you stains your skin.  They have also been used to make wine.

            The Romans used the beet for the relief of fever and constipation.  Beet leaves used to be used to bind wounds.  They are still used to lower blood pressure and help improve and prevent illnesses relating to digestion and the blood. Today the beet has even been used in the treatment of AIDS.  To top it all off, beets are also considered to be an aphrodisiac. They are rich in the mineral boron, which helps produce human sex hormones. “An Old Ukrainian Proverb warns, “A tale that begins with a beet will end with the devil.” This is a risk we have to take.” –Tom Robbins.





The bunny the tried to run away….. By Marquetta N. Mickey

24 09 2008

The common question has been asked over and over again… how many chickens can cross the road…Well I’m asking you how many rabbits can cross the road before I pull over and kill, clean and cook that bad boy.

In my house rabbit is a nice part of our diet…I mean it would since my grandmother from the south. One of my favorite dishes of hers is smothered rabbit with onions and mushroom and I decided to share it with you guys. this dish is good for a family of 4. The prep time is about 15 min and it’s real easy to make.

8 pieces of rabbit thighs and legs cleaned
Salt and pepper (black or white)
1 big onion cut thinly
8 mushrooms cut in quarters
2 tablespoon of flour
2 cups of water
2 tablespoons of  olive oil
Extra flour to dredge rabbit
  • In pan add olive oil and put under high heat
  • Season rabbit with salt and pepper liberally and dredge in flour.
  • When pan is hot add rabbit to pan cook until slightly brown.
  • Take rabbit out add rest of flour and make a light brown roux.
  • Add water to pan and rabbit and bring pan to boil.
  • Turn heat on low and add onions and mushrooms.
  • Season if needed.
  • Turn off heat when rabbit is tender and sauce is to gravy consistency.
Can accompany rabbit with anything. We usually have rice and corn. but it’s also good with mash potatoes.

Peter Piper picked a peck of Pickled Pepper?… Philip T.

24 09 2008

Black Pepper (Piper nigrum) the almost, most always involved ingredient in cooking with it’s sidekick the salt is one of the most important basic seasoning a home cook to a famous chef will always have in his or her kitchen. In it’s dried form the fruit is often referred to as peppercorns and the grounded up powdered pepper can be described as black, white, red, pink and green pepper. It is native in South India and cultivated elsewhere in the tropical regions. Dried ground peppers is prized for it’s flavour and it’s medicinal purposes. It’s spiciness is due to the chemical piperine. The English word for pepper is derived from the Old English pipor. Black pepper comes from still green unripe berries of the pepper plant. it is cooked briefly in hot water, both to clean and prepare them for drying, the heat ruptures cell walls in the fruit speeding up the browning enzymes during drying, the berries are then either dried under the sun or machine dried for several days during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer as a result of fungal reaction, once dried the fruits are called peppercorns. White pepper consists of the seed only, with the fruit removed. This is done by allowing the fully ripe berries to soak in water for about a week, during which the flesh of the fruit softens and decomposes, rubbing then removes what remains of the fruit and the naked seed is dried, other processes are used for removing the outer fruit from the seed, including the removal of the outer layer from the black pepper produced from unripe berries. Green pepper is also made from unripe berries, dried green peppercorns are treated in a manner which retains it’s green color such as sulfur dioxide or freeze drying. Pickled peppercorns also green are unripe berries preserved in brine or vinegar. Fresh, unpreserved green pepper berries, largely unknown in the West, are used in some Asian cuisines particularly Thai cuisine, it’s flavour has been described as piquant and fresh with a bright aroma, it decays quickly if not dried or preserved. Two well known types come from India’s Malabar Coast: Malabar pepper and Tellicherry pepper, Tellicherry is a higher grade pepper, made from the largest, ripest 10% of berries from Malabar plants grown on Mount Tellicherry. In the United States white pepper is often used in dishes like light colored sauces or mashed potatoes, where ground black pepper would stand out, regarding spiciness there is a disagreement regarding which holds the title because of the processing method they do have different flavours due to the presence of certain compounds in the outer fruit layer of the berry that are not found in the seed.                                                                                                                               Pepper gets it’s spiciness mostly from the piperine compound which is found in the outer fruit and it’s seed, Refined piperine, milligram for milligram is about one percent as hot as capsaicin in chilli peppers, The outer fruit layer, left on black pepper also contains important odour contributing prperties including pinene, sabinene, limonene, caryophyllene and linalool which gives it it’s citrusy, woody and floral notes, these scents are mostly missing in white pepper which is stripped of it’s fruit layer, white pepper can gain some different odours  including it’s musty smell from it’s longer fermentation stage. Pepper loses it’s flavour and aroma through evaporation, an airtight storage helps preserve the original pepper’s spiciness longer, Pepper can also lose it’s flavour when exposed to light because it transforms the piperine into tasteless isochavicine, Once ground, pepper aromatics can evaporate quickly, most culinary sources recommend grinding whole peppercorns immediately before use. Peppercorns are by monetary value the most widely traded spice in the world accounting for 20 percent of all spice imports in 2002, The price of pepper can be volatile and this figure fluctuates a great deal yearly, by weight slightly more chilli peppers are traded worldwide than peppercorns. The International Pepper Exchange is located in Kochi, India.