The New Beverly Hills Diet Recipes To Forever

Overview

Included in this cookbook are:

*Consciously Combined basics, sauces, seasonings, breads, soups and salads
*Exciting vegetable and meat main dishes
*Directions on how to convert favorite recipes
*A guide to eating at favorite restaurants
*Restaurant adaptions from the country's best kitchens

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Overview

Included in this cookbook are:

*Consciously Combined basics, sauces, seasonings, breads, soups and salads
*Exciting vegetable and meat main dishes
*Directions on how to convert favorite recipes
*A guide to eating at favorite restaurants
*Restaurant adaptions from the country's best kitchens

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Product Details

  • ISBN-13: 9781558744752
  • Publisher: Health Communications, Incorporated
  • Publication date: 8/1/1997
  • Pages: 200

Read an Excerpt

ONE Sauces and Basics Mazel Dressing

1/4 cup rice vinegar Chopped or grated ginger,
1 cup light-colored to taste*
sesame oil Freshly ground black pepper,
Chopped garlic, to taste* to taste
(1 to 3 small cloves)

Combine all ingredients.
YIELD: 13/4 cups Beurre Blanc
(White Butter Sauce)

Serve as a sauce with vegetables or alongside Puff Pastry Tourte with Leek and Mushroom Filling or Spinach-Dill Tourte. Delicious also with fish or shellfish.

4 tablespoons finely 2 tablespoons water minced shallot 1 tablespoon tepid water
2 tablespoons rice vinegar 4 ounces (1 stick) unsalted
(substitute stock or butter (room temperature),
water when using with cut in pieces protein)

Place shallot, vinegar and 2 tablespoons water in a small heavy saucepan and simmer over a low flame until all moisture evaporates and shallot is soft.
Remove from heat, add additional tablespoon water and whisk in the soft butter. (This is done off the heat so that the butter does not melt but begins to emulsify into a fluffy mass with the shallots.) When completed, sauce should have the consistency of a thick cream.
YIELD: 1 cup
Crème à l'Echalote
(Shallot Cream)

Delicious over poached fish, chicken or eggs.

2 tablespoons unsalted 1 egg yolk butter 1 tablespoon fresh tarragon
4 tablespoons minced (or another herb shallot appropriate to the use of
1/2 cup chicken or veal the sauce; fennel or anise stock (Fonds de is a wonderful complement Volaille or Fonds Brun) to fish)
2 cups heavy cream

Melt butter in a small heavy saucepan.
Add shallot and sauté until wilted and lightly browned.
Drain off butter and add chicken or veal stock; raise the heat and cook until the liquid is reduced by half.
Add the cream and cook over medium-high heat, whisking constantly, until the sauce is reduced by about one quarter.
Remove from heat and immediately add egg yolk and tarragon while whisking briskly. Serve warm.
YIELD: 2 cups Béarnaise Sauce

Béarnaise is made by following the same simple technique used to make Hollandaise Sauce. It is, however, herb based, with more intense flavors.

2 tablespoons minced 2 tablespoons water shallot Freshly ground white
1 tablespoon fresh tarragon pepper, to taste
(or 2 teaspoons dried) 2 egg yolks
2 teaspoons dried chervil 2 tablespoons water or
2 tablespoons rice vinegar stock
(or 2 tablespoons water or 8 ounces (2 sticks)
stock when using sauce unsalted butter, melted with protein)

Place shallot, tarragon, chervil, vinegar, 2 tablespoons water and white pepper in a small heavy saucepan. Place over high heat and reduce until only 1 to 2 teaspoons of liquid remain. Add egg yolks and additional 2 tablespoons water or stock to the sauce. Whisk over low heat until thick and fluffy. Remove from heat.
Off heat, dribble in some of the melted butter and whisk constantly. Still whisking, slowly add the rest of the butter, taking care to omit the milky residue on the bottom. Whisk quickly so the sauce stays warm. The sauce should be thick and fluffy. Season with an additional pinch of white pepper and herbs, if desired.
YIELD: 2 cups Crème au Raifort
(Horseradish Cream)

Quick to make, this recipe adds great zip to all simply cooked beef dishes, from potted brisket to standing rib roast.

1 cup heavy cream Pinch cayenne pepper
1/4 cup freshly grated 1 tablespoon whole horseradish green peppercorns
2 twists of freshly ground white pepper

Beat cream in a chilled bowl until stiff.
With the back of a spoon, press horseradish against a fine sieve to remove moisture. Combine horseradish with white pepper and cayenne.
Fold into whipped cream.
With a mortar and pestle, or simply with the bottom of a glass on a flat surface, crush the peppercorns and fold them into the whipped cream mixture.
Refrigerate until ready to serve.
YIELD: Approximately 11/2 cups Béchamel Sauce

A béchamel is a simple sauce to make, but a versatile one, with many uses. It can be a thickener for pureed vegetables and can be used as a base for creamed soups and sauces. Traditionally made by combining scalded milk with a roux of unsalted butter and flour, this Conscious-Combining recipe makes it with a thin roux, completing it with heavy cream.

2 cups heavy cream Grating of fresh nutmeg
1 bay leaf 2 tablespoons unsalted Twist of freshly ground butter white pepper 2 tablespoons flour

Heat cream in a heavy saucepan until it begins to bubble lightly at the edges. Remove from heat.
Add bay leaf, white pepper and nutmeg, cover, and set aside to steep.
Melt butter in a heavy saucepan until it bubbles.
Whisk in flour, making sure to incorporate thoroughly, and cook until it foams. Remove from heat until cooled somewhat.
Pour the cream over the butter and flour mixture (the roux), whisking constantly. Place the saucepan back on a medium flame and continue whisking until the sauce thickens. Cook over a low flame for 5 or 6 minutes more, whisking occasionally. Remove bay leaf.
If not used immediately, remove from heat and place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
YIELD: Approximately 2 cups

Variation: Velouté
The velouté is the sister of the béchamel and is made exactly the same way except that vegetable stock is substituted for the cream; the butter and flour are increased to 3 tablespoons each; herbs are added, if desired; and cooking time is increased to 20 minutes. Skim off fat or impurities as it cooks. Lighter and less rich than a béchamel, a velouté is also used in purees and soups and as a sauce base.
Mazel Hollandaise Sauce*

1 tablespoon cold water 1 tablespoon rice vinegar
4 egg yolks Cayenne pepper to taste
8 ounces (2 sticks) Freshly ground black unsalted butter, cut into pepper, to taste small pieces and at room temperature

Beat water and egg yolks together over low heat** for a few seconds in a heavy pan. Then gradually add butter, raising and lowering pan so that the mixture does not get too hot. When all butter has emulsified (thoroughly combined with egg yolks), add vinegar and seasonings.
Pour mixture into a small thermos or hold over warm—not hot—water. Hollandaise does not need to be piping hot to be good; the food you're serving it on can be hot. If held over hot water, the hollandaise is very likely to separate. If this should happen, add a teaspoon or two of boiling water, whisk madly and pray!
YIELD: 2 cups

©2008. All rights reserved. Reprinted from The New Beverly Hills Diet Recipes To Forever by Judy Mazel. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street , Deerfield Beach , FL 33442.

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