A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

KitchenRecipe Bass with Orange Gastrique Recipe Kitchen Universe

2. • Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-18 minutes. • Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes and garlic to pot. • Add 2 TBSP butter (4 TBSP for 4).

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

Directions. In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely.

Recipe Home & Family Scallops with Blood Orange Gastrique Hallmark

While the cauliflower is cooking, cook the asparagus. In a small sauté pan melt 1 tablespoon of butter. Sprinkle with a pinch of salt and black pepper and sautee the asparagus for 3-4 minutes. Set aside, cover to keep warm. 6. With the remaining blood oranges, cut 1/2 inch from the top and bottom of each orange.

Pin on Something's FISHY...but I like it!

Combine the sugar, sherry vinegar and water in heavy medium saucepan. Heat over medium heat, stirring occasionally until the mixture comes to a boil. Reduce heat and simmer for about 5 minutes to reduce. Remove pan from burner and cool at room temperature (approximately 90 minutes). Slowly whisk in Monin Blood Orange Syrup until desired.

How to Cook Scallops and 14 Easy Recipes to Get You Started PureWow

College of Health and Human Services. Academy of Culinary Arts. 125 South Gilpin Street. Punxsutawney, PA 15767. Phone: 814-938-8400. Fax: 814-938-1155. [email protected]. Try this glaze over cooked shrimp or a salmon fillet and pineapple.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

Make the gastrique. Emeril's recipe seems pretty easy. Do that one. Got some freshly squeezed blood orange juice, sugar, rice wine vinegar. Oh yeah, baby, you're making gastrique.. Love the blood orange gastrique -- definitely going to have to give this a try! March 4, 2013 at 9:49 PM Carole said.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

This quintessential French sweet-and-sour sauce is a wonderful way to dress duck and beef, especially when the meat is seared. The ingredients are simple: sugar, vinegar, and fruit juice or purée. Here is the classic gastrique recipe, but have fun experimenting with different combinations using this basic technique. Ingredients 1/2 cup white sugar 1/2 cup […]

The Graffiti Cookery Recipe Roasted Duck, Cherry Gastrique, Carrot

1/2 cup sugar. 1/2 cup red wine vinegar. For the Gastrique: Zest orange and add it to a small pot of boiling water for 2 minutes. This is to remove any bitterness from the orange. Drain the water and set the orange zest aside to cool. Heat sugar in a small pot over medium heat without stirring for 5 minutes.

Sunday, dinner for two A First Attempt at Pork Chops with Orange Gastrique

In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

Directions. In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened to a syrup consistency. Remove from the heat and cool completely. Place in a squeeze bottle and store for future use. Refrigerate if keeping for a long period of time.

Experiments in the kitchen Seared Sea Scallop Salad with Blood Orange

Orange Gastrique. 1/4 cup granulated sugar; 1 tablespoon water; 1/4 cup Champagne vinegar; 1 cup freshly squeezed orange juice (from 4 or 5 oranges) Pan-Seared Bass with Greens. 4 (4-ounce) striped bass fillets, skin on; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1/4 cup instant flour 2 tablespoons.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup. Let it be said that some gastriques might not be the kind of sauce you want to lick straight off the spoon. (Well, maybe once or twice.) Although caramelizing the sugar and cooking down the vinegar.

Sunday, dinner for two A First Attempt at Pork Chops with Orange Gastrique

1 cup fresh-squeezed blood orange juice. 1 oz. vodka. Tools: Medium saucepan, pastry brush, fine-gauge strainer, sealable glass or plastic containers. In a medium saucepan over medium heat, combine the lemon juice, sugar and enough water to cover the bottom of the pan. Use a pastry brush to push sugar off the sides and into the liquid.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

Step 1. Render fat Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast) and score the skin, first cutting diagonally in one direction and then the.

A Couple in the Kitchen Seared Scallops with Blood Orange Gastrique (a

Start by juicing the blood oranges and straining the pulp. Then, combine the juice with sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Next, add the red wine vinegar and continue stirring for a few minutes.

Pin on On The Plate From SMT Kitchens

Place the orange juice, shallot and a good pinch of salt together in a small saucepan and bring to a boil. Let boil for 10 minutes or so until the liquid has reduced to about 2-3 tablespoons; it should be syrupy. Strain the juice into a clean pan and set aside, covered.**. Season the scallops on both sides with salt and pepper.