Recipes & Techniques
Recipes & Techniques from the Chef Instructors at The Culinary School of Fort Worth
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Raspberry Soufflé with Raspberry Coulis
Souffle Ingredients 1/4 cup Softened butter ½ cup Granulated sugar 1 cup Raspberries 2 tablespoons Raspberry Liquor (Chambord) 5 Egg whites, room temp 1 pinch Cream of Tartar ¾ cup Sugar Coulis Ingredients 2 cups Raspberry puree ½ cup Sugar 2 tablespoons Lemon Juice...Herbed Country Biscuits
Yield: 14 Large Biscuits Method: Biscuit Ingredients 2 oz fresh assorted herbs (basil, sage, chives, thyme and tarragon work best) 2 1/2 pounds All-purpose flour 3/4 ounce Salt 2 ounces Granulated sugar 2 ounces Baking powder 14 ounces...Fresh Pasta
Basic Egg Pasta 8 ounces of all-purpose flour or 00 flour 2 whole eggs Water as needed 1 tsp Olive Oil Flavored Pastas 1 ounce of carrot, beet, spinach depending on what flavor or color you desire. Instructions When making basic pasta by hand mound flour and create...
Seafood Extravaganza Bloody Mary
Base Ingredients 8 ounces premium tomato juice 1 teaspoon horseradish 5 drops of scorpion brand hot sauce 1 quarter lime 1/8 teaspoon fennel Pollen 1/8 teaspoon cracked black pepper 1/8 teaspoon cardamom Smoked paprika salt 2 tablespoons smoked paprika 1 tablespoon...
Beef Consommé
Ingredients 10 egg whites 2 lbs. beef, ground 1 lb. Mirepoix 12 oz. tomatoes, fresh (seeded and diced) 2 qt. Beef Broth 2 ea. Onion Brûlé Sachet 2 bay leaves, dried ½ tsp thyme, dried whole ½ tsp pepper, whole black 8 sprigs parsley, fresh 2 cloves, whole Garnish ½...
