TOP CHEF SAM RECIPES

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TOP SECRET RECIPES | GENERAL FOODS INTERNATIONAL COFFEES



Top Secret Recipes | General Foods International Coffees image

With just a few simple ingredients you can recreate the European-style coffees that come in rectangular tins at a fraction of the cost. Included here are clones for Cafe Vienna, French Vanilla Cafe, and Suisse Mocha. Since these famous instant coffee blends are created by Maxwell House, it's best to use Maxwell House instant coffee, although I've tried them with Folger's and Taster's Choice, and the recipes still work out fine. You'll also need a coffee bean grinder to grind the instant coffee into powder. When you're finished making the mix, you can store it for as long as you like in a sealed container, until you're ready for a hot coffee drink. When that time comes, measure some of the mix into a cup and add boiling water. Stir well and enjoy while watching shows about Europe on the Travel Channel to enhance the experience. Find more recipes for your favorite famous drinks here. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 12

Nutrition Facts : Calories 70 calories

SOUBISE RECIPE - NYT COOKING



Soubise Recipe - NYT Cooking image

Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.

Provided by Sam Sifton

Total Time 1 hours 45 minutes

Yield 8 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup short-grained risotto rice, like Arborio
1/2 cup grated Gruyère cheese
2/3 cup heavy cream
Chopped parsley to finish

Steps:

  • Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
  • As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
  • Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
  • Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 5 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 5 grams, ProteinContent 7 grams, SaturatedFatContent 10 grams, SodiumContent 776 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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