Category Archives: Classic Sauces

Colbert Sauce

26 Friday Mar 2010

Posted by in Classic Sauces, Classics, Interesting Information, Recipe: Bob and Robin Young

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Question of the day through my email: What is a Colbert Sauce? It is one of the classic sauces. To be more specific, “…Colbert sauce was probably named after Jean-Baptiste Colbert (1619 – 1683). French statesman and economic advisor to Louis XIV. It is typically served with grilled or roasted meat…A meat, poultry, or fish glaze (depending on its use), moistened with appropriate stock (2 parts glaze to 1 part stock and 1 part Madeira wine), mounted with unsalted butter, seasoned with lemon juice, a pinch of cayenne and nutmeg, minced parsley, and sometime a little Madeira.” (pg 73. The Sauce Bible: Guide to the Saucier’s Craft. David Paul Larousse) Ours last night at Le Cafe de Paris had a little tarragon in it.

And there is a Colbert Butter also, Beurre Colbert.
1/2 lbs Unsalted butter, soft
1 Tablespoon Meat glaze
2 Tablespoons Tarragon leaves, minced.

Whip all the ingredients together until thoroughly blended. Wrap and store refrigerated.

So there you go. Enjoy!

Bleu Cheese Dressing From Florida

22 Tuesday Dec 2009

Posted by in Classic Sauces, Classics, Food, Recipes, Things To Do

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I just received this from Jeannette Aslanian in Gainsville, FL.

Bleu Cheese Salad Dressing

1 cup mayo
2 Tablespoons buttermilk (or whole milk)
1 Tablespoon crumbled bleu cheese
a pinch of pepper, onion powder and garlic powder

Mix all in small bowl until smooth (by hand)
Cover and chill for 1 hour

Makes 1 cup of a thick, creamy dressing. I think I may have added a bit more bleu cheese when I made it. You can taste it after it has had a chance to chill and see what you think.

Happy Holidays!!!!”

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Thanks Jeannette for submitting this Bleu Cheese Dressing recipe. She says it is a lot like the Outback Steakhouse dressing. Cheers!

Le Cafe de Paris Shellfish Dinner

21 Saturday Nov 2009

Posted by in Classic Sauces, Food, Main Dish, Restaurants, Things To Do

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When it rains, it pours! Oh how2 I love this “job”!

Le Fruits de Mer
Fresh Shellfish Dinner

Hope all is well with you and yours. Our much awaited Shellfish Dinner is days away. To reserve a spot, reservations need to be made by Monday, November 23rd to ensure the freshest seafood order. Dinner is $39/person and includes a fresh salad, five seafood entrees, and a fabulous dessert surprise! Live Music by the Frim Fram Fellas and some great wines to pair with these fabulous dishes.

For those who have been to our previous shellfish dinners, there are a few changes to the menu, which I am sure you will enjoy! We hope to see you all here for this delicious event. Bon Appetit!

A Bientot!
Mathieu

Le Menu

La Salade

Stone Crab Claw Fritters field greens, rémoulade sauce


Fruits de Mer

Fanny Bay Oysters cucumber mignonette
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King Crab Legs buerre blanc
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Clams Casino bacon, white wine, herbs, butter
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Pernod Steamed Mussels
•
Creole Poached Prawns chorizo, baby potatoes

Maybe we’ll see you there? Cheers!

Le Beaujolais Nouveau 2009

20 Friday Nov 2009

Posted by in Celebrations, Classic Sauces, Food, Photos By: Bob Young, Restaurants, Wine and Food

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(Left-Click on any of the single graphics to see full screen. Be sure to go full screen on the slide show) There comes a time in every year that is so very important to the worldwide wine industry. In the US, that is usually the Thursday before Thanksgiving. The arrival of the Beaujolais Nouveau – the arrival of the wine from Beaujolais and is supposed to reflect what the wines of France will be like in the release year. This year we were lucky enough to reserve a seating at the Le Cafe de Paris. What an awesome release party this was. The wines were a Georges Debouet Beaujolais Nouveau ’09. Young, fruity, flirty, dry, no wood and fun. The other was a 2009 Pierre Ferraud Beaujolais Villages. Light, fruit forward with strawberry and raspberry on the palate. Easy to drink. Good personality and character. A touch of oak. (Our favorite). We bought a bottle of the 2007 Pierre Ferraud Cote-de-Brouilly that went extremely well with the main course of the evening, a Beef Bourguignon with Chantrelle Mushrooms and Cippolini Onions.

All in all, this was a fantastic evening! I will have to upgrade the Cafe de Paris rating. I had Andrae’s rated at a 5-Star, but they moved to Walla Walla, WA. So far, until tonight, I have not found a replacement at that level of quality. Now I have!!! This was a superb meal – delicate, tasteful, delicious.

The Fois Gras Torchon with Warm Gingerbread and Port Poached Pears was superb – rich, creamy and delicious! Even the Escargot with Parsnip Puree, Puff Pastry and Beurre Rouge were not overly garliced nor “rubbery”. The Truffled White Bean Soup was creamy and smooth, not whole beans. Little trails of truffle oil and shaved white truffles on the top. The Beef Bourguignon was superb. And the Apricot Glazed Baba with Vanilla Bean Whipped Cream and White Chocolate Sauce was unforgetable! (All of these dishes are in the slide show) Definitely a 5-Star rating – they earned it! Chef/Owner Mathieu Choux is to be commended along with his staff! Congratulations!

Halloween Eve!

31 Saturday Oct 2009

Posted by in Classic Sauces, Food, Things To Do, Vegetables, Wine Dinners

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I can almost see Miss Itchy Witchy flying on her whisk broom. You know, for short hops! But really, its time for dinner. Try this salmon. It’s great!

Salmon in Beurre Rouge Sauce

Fresh Asparagus

Twice Baked Idaho Potato

Homemade Biscuits

2007 Cinder Cabernet Sauvignon Merlot Blend

And it was very good! Had to have this tonight because tomorrow Boise State University has a football game and that might insist that there be “football junk food”! Pizza, Nachos, Brats, Hot Dogs, Beer. Who knows! Hope you enjoy the photos. Guess we need “Smell-A-Vision” or something. Cheers! Go Broncos!!!

A Super Day In The Life Of ……

23 Friday Oct 2009

Posted by in Celebrations, Classic Sauces, Food, Party Time, Recipe: Bob and Robin Young, Things To Do

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Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some small way. Thought about taking Robin out for Halibut Beurre Blanc,
but Andrae’s closed about a year ago, so I’m not sure anyone in Boise can make it now. Except ………ME!! And if you look left, you can see the results. (Just should have let it thicken a little more) But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was “over the hill”, a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can’t have everything. Cheers! Oh, But wait! Here is the recipe for the Beurre Blanc, Jerri. It’s really one of the classic sauces and one you should have. But just remember, this classic sauce is not for the “faint of heart” to prepare, it does take some practice. Temperatures are extremely important. Just keep that in mind.

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Beurre Blanc

Yield: ~1 cup
Recipe Source: Bob and Robin Young

Ingredients:
½ c White wine
½ c White wine vinegar
1 lg Shallot diced
4 Cloves, whole
1 Garlic clove, chopped
4 T French Tarragon, fresh and coarsely chopped
3 T Cream
¼ lbs Butter, cold

Procedure:
1). In a heavy 2-quart saucepan, combine vinegar, wine, shallots, cloves, garlic and tarragon leaves to make an infusion. Simmer over medium heat until the mixture is reduced to about ½ cup.
2). Add the cream and continue to simmer until reduced again to about ½ cup. Cream is added to make the sauce more stable and less likely to separate.
3). Strain to remove large pieces of the herbs. Reduce the heat to low. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130°F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together.
4).Season with salt and pepper. Serve immediately. Keep covered in a warm place for a few hours, if needed.

Serve warm with fish or vegetables, halibut and asparagus goes great with a Beurre Blanc.

Idaho Style "Old Peoples Dinner"

23 Wednesday Sep 2009

Posted by in Classic Sauces, Food, Food Prep, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Things To Do

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Yes, there really is an Idaho Style Old Peoples Dinner! Chicken? Yes, but sauteed and with an Elderberry Sauce. Potatoes? Yes, but smashed and with garlic, not whipped smooth enough to sip through a straw and smooth enough so one may, if so desired, “gum masticate” them. Gravy? Can’t have smashed potatoes without gravy, and chicken gravy at that. Peas? You bet!! And just think, it’s not even Sunday afternoon. But the real clincher to this dinner is the Elderberry Sauce. Sweet yet tart. Smooth yet “chunky”. And fresh elderberries at that. Serve with a 2008 Dahlia Series Indian Creek Winery Pinot Gris. Here’s the recipe. Enjoy!

Elderberry Sauce

5 c Elderberries, de-stamed and fresh
4 whole Cloves
1/2 c Sugar
1/2 c Plum Vodka (Koenig)

Add everything except the sugar to a 4 quart pot. Heat the berries over a low flame until the juices begin to run. Add the sugar and cook the combination until the liquid boils and the crystals dissolve. Use an immersible blender (Motor Boat) and lightly break the berries up – you want some texture. Pour the hot mixture into hot, sterilized jars and let seal. Enjoy with pork, chicken or turkey. Cheers!

"The Buzz" – French Wines Part II

09 Wednesday Sep 2009

Posted by in Appetizers, Classic Sauces, Dessert, Food, Main Dish, Party Time, Photos By: Bob Young, Wine and Food, Wine Dinners

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Once again, we were treated to some fantastic food and wines at The Buzz! On 8 September they presented their French Wines part II, and, as usual, it was an awesome presentation. And this bears repeating: If you have never been to one of their tastings/dinners, you really do need to go!! For $10.00 per person, it is one of the best deals going in Boise. Here is a link to their web site, The Buzz. They are located at 2999 N Lakeharbor Lane, Boise, ID 83702. (208) 344-4321. (Next to Idaho Fitness on West State Street) I can not do much more, except maybe pay your way – but that probably won’t happen.
OK, so what did we have. The numbers in parenthesis () are my scores out of 20. For wines, we started with a 2008 Collula Pinot Greigo Blanco (16). Not French. To me, it had an Ivory Flakes taste. Not good. We also had a 2007 Chateau de LaRoach Touraine, a sparkling wine (18). Sparkling wines are not my favorites. Sorry. But the Cucumber Salad, made with white wine vinegar, cucumber slices, sugar and dill was extremely good and went well with the Chateau de LaRoach.
Now, the Main Event! Boeuf Bourguignon in a Sourdough Bread Bowl. WOW! This was totally awesome! Rich. Tender. Juicy. Delicious! And the wines. A Gassier Sables D’Azur Rose that was pretty good – a (17). A 2007 Scarlet of Paris Vin de Pays (19), a Lurton Les Fumes Blanches (17). And then the heavy hitters! a 2004 Chateau Greysac Modoc (20) that was so well balanced, it was amazing. But really not to out done by a Cotes du Reussillon (20). These two wines took the show – Best of Show, Best Red, Best French, Best Wine of the Night. You name the award!

But wait! There is more! More you say? What ever could top this? Try a Creme de Menthe Bar. And which of the above listed wines went with this heavenly delight? I would have to say the Cotes du Reussillon. So perfectly balanced with the chocolate and the mint. Sooooooo lucious! An organoleptic delight!

If you are lucky and you want to try one of these tastings, you have the opportunity in October. On 4 October you will be treated to an evening with BRJ Distributors and a special dinner. And on 13 October, you will be treated to an All Idaho Wine evening and we are told that the dinner will be fabulous with Idaho products. But, and there is always a “but”, you must make reservations and soon. These tastings/dinners sell out quickly. The telephone and web link are listed above. Call now!!

I just have to mention this. If you make a reservation – and the staff of The Buzz hopes you do – please have the courtesy to cancel if you find you will not be able to be there. How would you feel if you had a big dinner and party planned for 40 guests and they all said they would be there and then no one showed up? You would have a lot of left-overs! Great for Hunters and Gatherers, but not especially for everyone else. Pretty wasteful and inconsiderate.

Hope to see you at the next event here at The Buzz! Cheers!

Duck l’Orange

14 Sunday Jun 2009

Posted by in Classic Sauces, Food, Things To Do

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So, what’s for dinner on a rainy, muggy Boise, Idaho Sunday afternoon? Not your conventional “Old Peoples” dinner – Chicken Mashed Potatoes and Gravy and Peas. Nope! None of that. Try a great Duck l’Orange with Smashed Turnips on a bed of Greens and a Watercress and Orange Salad with a Balsamic Dressing. Ahhhh! So good! Cheers!

Two Classic Sauces

24 Friday Apr 2009

Posted by in Classic Sauces, Recipe By: Bob Young

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Let’s see …. The kitchen remodel is done, the concrete is poured, the IWC is over (except for medal deliveries). What to do? Jerri Nelson (Idaho Hotel, Silver City, ID) asked me a while ago for a wine reduction sauce. Here are two of them and they are slightly different from each other, but will both work well with pork tenderloin or center cut chops or with beef. If you do not have The Sauce Bible: Guide to the Saucier’s Craft, help the economy and purchase it. Amazon (dot) com is an excellent source. The Sauce Bible: Guide to the Saucier’s Craft, David Paul Larousse, 1993. ISBN: 13: 978-0-471-57228-2.

Wine Merchant Butter (Beurre Marchand de Vin)

1 Shallot, minced
1 T Parsley, Minced
1 c dry Red Wine
½ lbs Butter, unsalted and soft
1 c Beef Stock
pinch White Pepper

1. Simmer the shallot and wine until reduced by half. Add the stock and continue to reduce until 2 Tablespoons of liquid remain.
2. Whip the reduction along with the remaining ingredients until thoroughly blended.
3. Wrap the butter and store in a refrigerator.

Marchand de Vin indicates a dish seasoned with red wine and shallot reduction. Any grilled or broiled meat can be garnished with this rich butter.

Mango-Port Sauce

1 ripe Mango
2 c Heavy Cream
1 Shallot, Minced
4 T Unsalted Butter, ¼ inch chunks
½ c Port Wine
Salt and Pepper to taste
¼ t Sugar

1. Peel, pit and purée the mango in a food processor.
2. Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
3. Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
4. Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Hint: When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking. Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.

If you would like hard copies from the web, here are the links:
1. Wine Merchant Butter (Beurre Marchand de Vin)
2. Mango-Port Sauce

Good Luck with the sauces and Cheers!