2522 curd medallions reduction Recipes

  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Medallions of Venison with Port and Cranberries
    chicken stock or canned low-salt broth and
    5 More
    chicken stock or canned low-salt broth, beef stock or canned beef broth, ruby port, whole berry cranberry sauce, butter, venison medallions (each about 1/2 to 3/4 inchthick)
    6 ingredients
  • Asparagus With Lemon Curd
    asparagus spears , tough ends removed and
    6 More
    asparagus spears , tough ends removed, olive oil, just to drizzle, prepared lemon curd (lemon curd lemon curd (stove top or microwave method) lime or orange curd), garlic clove, minced, grated gingerroot, coarse salt, pepper
    25 min, 7 ingredients
  • Seared Duck Breast With Grapefruit Sake Reduction ...
    duck breasts, reduction, shallots minced, oil, honey, sake and
    10 More
    duck breasts, reduction, shallots minced, oil, honey, sake, ruby red grapefruit juice, port wine, lime juice, soya, celery salad, celery batons peeled, green onion match stick, grapeseed oil, soya, sea salt
    16 ingredients
  • Smoked Bean Curd Medallions/Stuffing and Wine Reduction. Smoked Bean Curd Medallions/Stuffing and Wine Reduction.
    vegetable oil, onions, peeled and finely chopped and
    24 More
    vegetable oil, onions, peeled and finely chopped, garlic cloves, crushed, stalks celery, finely chopped, dried basil, dried thyme, turmeric, tamari, smoked tofu, drained and mashed, cashew nuts, finely ground, water, salt and pepper, vegetable oil, shallots, peeled and finely chopped, shiitake mushrooms, dried oregano, yeast extract , dissolved in, water , a little, walnuts, very finely chopped, fresh whole wheat breadcrumbs, fresh ground black pepper , to taste, demerara sugar, vegetarian red wine or 600 ml vegan red wine, orange rind, cinnamon sticks
    50 min, 26 ingredients
  • Medallions of Veal With Wild Morel Mushrooms Medallions of Veal With Wild Morel Mushrooms
    fresh morel, stems trimmed and reserved, water and
    10 More
    fresh morel, stems trimmed and reserved, water, shallots, finely chopped, madeira wine, unsalted butter, boneless veal loin , cut into 8 medallions, flour (for dusting), olive oil, dry white vermouth, glace de viande, salt, white pepper
    1 hour 10 min, 12 ingredients
  • Medallions of Venison With a Cranberry Port Sauce Medallions of Venison With a Cranberry Port Sauce
    chicken broth, beef broth, ruby port and
    3 More
    chicken broth, beef broth, ruby port, whole berry cranberry sauce, butter, venison , medallions (1/2 thick)
    30 min, 6 ingredients
  • Medallions of Pork With a Cream and Mushroom Sauce Medallions of Pork With a Cream and Mushroom Sauce
    pork medallions, butter and
    7 More
    pork medallions, butter, salt & freshly ground black pepper, button mushrooms, sliced, shallots, thinly chopped, dry sherry, dry white wine, heavy cream, parsley, chopped
    40 min, 9 ingredients
  • Curd Marinade for Barbecues Curd Marinade for Barbecues
    tied curds, chopped coriander leaves, ginger paste and
    5 More
    tied curds, chopped coriander leaves, ginger paste, garlic paste, red chili powder, sugar, cumin seed, crushed, salt
    15 min, 8 ingredients
  • Curd Rice Curd Rice
    leftover rice 1 cup, curd 1cup or as u like and
    7 More
    leftover rice 1 cup, curd 1cup or as u like, oil 1tbsp(for tadka or tempering), mustured seed 1tsp, cumin seed 1tsp, dry chillies 1, green chili 1, salt as test, hing or asafatida 1 pinch
    9 ingredients
  • Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse) Venison Medallions with Balsamic Reduction and Celery Pear Puree (Emeril Lagasse)
    venison medallions , about 8 oz each, salt and
    14 More
    venison medallions , about 8 oz each, salt, freshly ground black pepper, olive oil, unsalted butter, minced shallots, balsamic vinegar, celery root-pear puree , recipe follows, celery root, peeled and cut into 2-inch pieces, pears, peeled, cored , and cut into 1-inch pieces, unsalted butter, dry white wine, heavy cream, nutmeg, salt, freshly ground black pepper
    1 hour , 16 ingredients
  • Beef Medallions With Saucy Shiitakes Beef Medallions With Saucy Shiitakes
    vegetable oil , for frying medallions, vegetable oil and
    11 More
    vegetable oil , for frying medallions, vegetable oil, beef medallions, patted dry (about 4 oz each), kosher salt, plus more, kosher salt, for seasoning, fresh ground black pepper, shiitake mushrooms, stemmed (about 12 medium), shallots, coarsely chopped, garlic clove, minced, cognac or 1/4 cup other brandy or 1/4 cup madeira wine, chicken broth, light sour cream, chopped fresh parsley leaves
    35 min, 13 ingredients
  • Pork Medallions With a Blackberry Wine Sauce Pork Medallions With a Blackberry Wine Sauce
    olive oil, red wine vinegar, dried thyme, dried rosemary and
    16 More
    olive oil, red wine vinegar, dried thyme, dried rosemary, minced garlic, kosher salt, fresh ground pepper, pork loin , cut into medallions (i prefer to take a or tenderloin and cut in 1-1 1/2-inch chops, but you could use boneless), olive oil , to saute the pork, butter , to saute the pork, blackberry jelly, shallots, thin sliced, chicken broth, white wine, balsamic vinegar, fresh thyme, minced, fresh rosemary, minced, butter, salt, pepper
    35 min, 20 ingredients
  • Pork Medallions with Sweet-and-Sour Tomato Sauce Pork Medallions with Sweet-and-Sour Tomato Sauce
    olive oil, onion , cut into thin slices (about 1 1/2 cups) and
    15 More
    olive oil, onion , cut into thin slices (about 1 1/2 cups), salt, freshly ground black pepper, apple cider vinegar, dark raisins, light brown sugar, tomato puree, homemade or no-salt-added chicken broth, sweet paprika, ground cinnamon, freshly grated nutmeg, ground ginger, salt, freshly ground black pepper, four 4-oz pork medallions (center-cut boneless pork chops with most of the fat trimmed off), each about 1 inch thick, mild olive oil
    1 hour , 17 ingredients
  • Roasted Wild Mushrooms in Red-Wine Reduction Roasted Wild Mushrooms in Red-Wine Reduction
    fresh porcini (also known as cepes) or 3 lb other exotic ... and
    8 More
    fresh porcini (also known as cepes) or 3 lb other exotic mushrooms and 2 oz large dried porcini slices, onions, cut into 1/2-inch-thick wedges, garlic cloves, minced, chopped fresh thyme, dry marsala wine, extra-virgin olive oil, salt, assorted pearl onions, blanched and peeled, red-wine reduction
    2 hour 15 min, 9 ingredients
  • Pan Seared Prime Rib with a Red Wine Reduction, Grilled Seasonal Vegetables and Garlic Mashed Potatoes Pan Seared Prime Rib with a Red Wine Reduction, Grilled Seasonal Vegetables and Garlic Mashed Potatoes
    prime rib, butter, vegetable oil, salt and pepper and
    15 More
    prime rib, butter, vegetable oil, salt and pepper, red wine reduction sauce , recipe follows, grilled vegetables , recipe follows, garlic mashed potatoes , recipe follows, beef stock, red wine, mushrooms, sliced thinly, salt and pepper, squash, thinly sliced, carrots, peeled and thinly sliced, olive oil, salt and pepper, baking potatoes, milk , use judgment to create desired creaminess, butter , use judgment to create desired creaminess, garlic salt
    1 hour 35 min, 19 ingredients
  • Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse) Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse)
    squabs, essence , recipe follows, olive oil and
    23 More
    squabs, essence , recipe follows, olive oil, julienned shallots, dark chicken reduction, dried cherries, minced garlic, unsalted butter, salt and black pepper, creamy grits , recipe follows, chopped parsley, essence , recipe follows, milk, butter, minced garlic, salt and pepper, quick grits, grated white cheddar cheese, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    30 min, 26 ingredients
  • Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse) Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse)
    sugar, white wine, dried red currants and
    19 More
    sugar, white wine, dried red currants, pears, diced small, skin on, balsamic vinegar, salt and pepper, duck breast, seasoned with essence, shallot reduction (any dark stock can be used preferably duck stock), chives, for garnish, essence, for garnish, duck stock, chopped shallots, salt, pepper, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme
    1 hour 5 min, 22 ingredients




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