Stock

Bow Tie Pasta With Blackened Scallops

• 16 sea scallops about
• 4 blackening seasoning
• 2 bell peppers (roasted red)
• 2 garlic (cloves)
• 1 garlic clove (peeled)
• 1 seafood stock
• 1/2 lemon
• 100 gr bow-tie pasta (dried)
• 45 ml squeezed lemon juice (freshly)
• 45 gr shallot (chopped)

Braised Beef

• 90 mins
• 1 scallion
• 1 clove garlic
• 900 gr beef chuck
• 700 ml chicken stock
• 120 ml imported soy sauce
• 60 ml dry sherry
• 38 ml peanut oil
• 4 gr sugar
• 1 gr salt

Braised Beef With Brandy And Mustard

• 6 juniper berries
• 4 sun tomatoes (dried)
• 1 bay leaf
• 475 ml beef stock
• 325 gr bottom round steak
• 110 gr brandy
• 30 ml coarse-grained mustard
• 30 ml dijon mustard
• 16 ml olive oil
• 4 slices shallots (peeled)

Braised Beef With Brandy& Mustard

• 4 sun tomatoes (dried)
• 1 bay leaf
• 475 ml defatted beef stock
• 325 gr bottom round steak
• 110 gr brandy
• 30 ml coarse-grained mustard
• 30 gr provence-style
• 16 ml olive oil
• 4 slices shallots
• 3 slices garlic (cloves)

Braised Chinese Cabbage

• 8 chinese jyo mushrooms
• 2 sections
• 400 gr napa
• 240 ml chicken stock
• 60 ml sichuan preserved mustard
• 16 ml sherry
• 16 ml peanut oil
• 9 gr rendered chicken fat
• 8 gr shrimp (dried)
• 4 gr salt

Braised Lamb Shanks A La Emeril Aka Osso Bucco Emeril

• 3 stock (light)
• 2 lamb shanks
• 1 1/2 sections
• 300 gr tomatoes (chopped)
• 240 ml wine (red)
• 120 gr onions (sliced)
• 90 gr fennel bulbs (sliced)
• 55 gr feta cheese
• 34 gr pitted kalamata olives
• 12 gr oregano (chopped fresh)

Braised Lamb Shanks~

• 350 milliliters wine (red)
• 350 milliliters lamb stock
• 125 grams tomatoes (canned chopped)
• 50 grams tomato puree
• 45 milliliters olive oil
• 10 arrowroot
• 5 milliliters rosemary leaves (finely chopped)
• 5 milliliters thyme leaves (finely chopped)
• 5 milliliters
• 2 1/2 milliliters allspice

Braised Lamb With Fruits And Nuts

• 800 of young lamb (boneless)
• 6 of garlic (cloves)
• 5 cm ginger roughly (chopped)
• 2 bay leaves
• 2 onions quartered
• 60 ml reserve the stock
• 45 ml water
• 32 gr raisins
• 30 ml sultanas in boiling water
• 12 gr coriander (ground)

Braised Leeks

• 8 leeks
• 1 water
• 55 gr butter

Braised Pork Roast With Paprika, Capers & Caraway

• 4 lard
• 1 caraway seed
• 800 gr pork loin
• 240 ml sour cream
• 140 gr carrot (diced)
• 240 ml chicken stock
• 90 gr onion (finely chopped)
• 16 gr flour
• 9 gr capers (drained)
• 2 gr sweet hungarian paprika

Braised Squab In A Mold Of Vegetables

• 4 squabs
• 3 1/2 in diameter (inches)
• 2 1/2 by
• 1 onion
• 1 broccoli
• 1/4 larger (slightly)
• 550 gr turnips
• 500 gr carrots
• 425 gr butter
• 475 ml stock

Braised Veal Shanks

• 5 garlic (cloves)
• 3 sprigs rosemary
• 1/2 long
• 1,900 ml veal stock
• 1,000 gr veal shank in equal (cut pieces)
• 300 ml wine (white)
• 300 ml olive oil
• 240 ml warm water
• 230 gr onions (diced)
• 130 gr carrots (diced)

Braised Vegetables

• 5 winter melon
• 2 miso
• 1 1/2 daikon
• 1 carrot
• 1 green bell pepper
• 1 green onion
• 1 leftover stock
• 1,400 ml weak vegetable broth
• 60 ml vegetable oil
• 40 gr mushrooms (fresh)

Bratwurst With Caramelized Shallots & Apples

• 5 shallots
• 2 pippin
• 2 stock
• 1/2 bratwurst
• 1/2 wide (pieces)
• 3/8 napa cabbage head
• 1,900 ml chicken stock
• 22 ml olive oil
• 8 gr butter (unsalted)