Chef Angelo
1934 - 1995
Latest Recipes
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Latest Reciepes - 1
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Leak Soup (Soupe aux Poireaux)
Posted on : 01 February, 2017
Directions:
Ingredients:
6-8 Leaks
1-1/2 Quarts of Water
1 tbsp Corn Starch
1/4 Cup Butter
Salt and Pepper
- Separate six to eight leaks and wash carefully.
- Finely chop leaves and simmer 45 minutes in one and a half quarts of water to which salt and pepper have been added.
- Strain the broth and force through strainer with the heel of a spoon.
- This mixture should be boiled again after adding one tbsp. of corn starch that has been dissolved in cold water.
- Then add a quarter of a cup of butter and simmer for 15 minutes.
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Green Tomato Soup (Soupe aux Tomates Vertes)
Posted on : 01 February, 2017
Directions:
Ingredients:
3-4 Large Green Tomatoes
1 tsp Baking Soda
1 rounded tbsp Butter
1 Quart of Milk
15% Cream
Olive Oil
Salt and Pepper
- Stew 3 or 4 large green tomatoes.
- Add 1 tsp of baking soda, pepper, salt and a rounded tbsp of butter.
- Heat 1 quart of milk to the boling point and slowly add to the stewed tomato mixture.
- Garnish with olive oil and cream.
- Serve immediately.
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Bean Soup (Soupe aux Gourganes)
Posted on : 01 February, 2017
Directions:
Ingredients:
1 Quart Beans (Marsh Beans or similar)
Large Piece of Lean Salt Pork
1/4 cup of Barley
1 tbsp of Oat Meal
2 Carrots
1 Stalk of Celery
Salt and Pepper
- These beans are large, flat, oval and pale green, also known as marsh beans.
- They grow in pods similar to peas but larger and longer.
- The consistency of this soup will be similar to that of pea soup but a darker color.
- These beans are not usually available except at a farmers market and are sometimes sold at roadside stands.
- In a large kettle half filled with cold water, place 1 quart of beans, 1/2 cup of herbs, salt, pepper, a fairly large piece of lean salt pork and 1 tbsp of oat meal.
- Let simmer for at least 2 hours.
- Fifteen minutes before soup is cooked, add 1/4 cup of barley, sliced carrots and celery.
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Vegetable Soup (Soupe aux Legumes)
Posted on : 01 February, 2017
Directions:
Ingredients:
1 Whole Clove
1 Bay Leaf
1 Garlic Bud
1 Turnip
2 Carrots
1 Celery
1 Onion
- Cover a piece of beef shank with water, add one garlic bud, one bay leaf, one whole clove, salt and pepper to taste.
- Simmer for two hours.
- Dice and add turnips, carrots, celery and onions and continue to cook for another 20 minutes.
- For variety cabbage, mushrooms, green or yellow beans, or potatoes may be used in any combination with the above.
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Onion Soup (Soupe a L'oignon)
Posted on : 01 February, 2017
Directions:
Ingredients:
Worcestershire Sauce
6 medium onions
Butter or oil
2 Quarts Beef Bouillon
Croutons
Parmesan or Cheddar Cheese
- Sautee in butter or oil six medium onions thinly sliced.
- Transfer onions to large saucepan and add two quarts of beef bouillon, a dash of worcestershire sauce and simmer for at least one hour.
- Serve, topped with buttered croutons, sprinkle with grated parmesan or cheddar cheese.
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Jellied Pork (Gelee de Porc)
Posted on : 01 February, 2017
Directions:
Ingredients:
3-4lb. Pork Shoulder
3 cups of water
2 garlic buds
2 Bay Leaves
Salt
- Remove surplus fat from a 3 or 4 lb. piece of pork shoulder.
- Wipe with damp cloth and brown slightly in heavy saucepan.
- Add 3 cups of water, season with salt, garlic and bay leaves and simmer very slowly for about 2 hours.
- Remove cooked meat from bones, separate into filets and place in the bottom of a mold rinsed with cold water.
- Replace bones in saucepan of broth and boil about 20 minutes.
- Strain broth and pour over the meat completely filling mold.
- Place in refrigerator until set.
- Serve on lettuce leaves and garnish with fresh parsley.
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Jellied Chicken (Galantine de Poulet)
Posted on : 31 January, 2017
Directions:
Ingredients:
1 Boiled Chicken (or fowl)
1 Large beef or Veal Bone
1 Bay Leaf
Salt and Pepper
- Remove skin and bones from boiled chicken, or fowl and place meat and broth in a kettle with a large beef or veal bone.
- Add salt, pepper and bay leaf.
- Remove by straining and add an envelope of gelatine diluted with a small amount of water.
- In a bowl rinced with clod water, pour in a small amount of the jellied bouillon, allow to set slightly then add chicken that has been cut into long thin strips.
- Add the remainder of the bouillon and place bowl in refrigerator for about two hours.
- When set place mould on lettuce leaves, decorate with parsley and tomato slices.
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Head Cheese (Tete en Fromage)
Posted on : 31 January, 2017
Ingredients:
1/2 Pigs Head
2 Large onions
3 Celery Stocks
Cinnamon and Nutmeg
Salt and Pepper
Directions:
Place half a pigs head in a large pot, cover with water, add 2 sliced onions, 3 celery stocks.
Cook for one and a half to two hours.
Remove head from bouillon and remove the meat, pass meat through a meat chopper.
Strain bouillon and pour over meat in a clean pot.
Add seasoning to taste and bring to a boil.
Pour into small bowls (rinced in cold water) and store in refrigerator.
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Foie Gras (Liver Pate)
Posted on : 31 January, 2017
Ingredients:
1lb Salt Pork
1lb Beef livers (pork or chicken will do)
1 Large Onion
2-3 celery stalks
4-5 garlic buds
1 Bay Leaf
A generous pinch of thyme and savory
salt and pepper
Directions:
In the top of a double boiler place one pound of salt pork, one pound of beef liver (pork or chicken will do), add one large onion, two or three celery stalks, four or five garlic buds, one bay leaf, thyme, savory, salt and pepper.
Cook for 3 hours then remove from heat, strain, and drain off fat and retain ingredients.
Put ingredients through meat chopper then return with fat to the double boiler and blend with egg beater.
Cook for one hour then cool, blend once again with egg beater and pour into moulds. -
Les Cretons (Pork, Kidney Spread)
Posted on : 31 January, 2017
Ingredients:
2 lbs. Diced Fat
3 lbs. Lean Minced Pork
1/2 lb. Kidney
1 Large Onion
2 Garlic Bud
Cinnamon and Nutmeg (to taste)
Salt and Pepper
Directions:
In a large frypan, place 2 lbs. of diced fat.
Add 1 finely chopped onion and 1 garlic bud.
Heat slowly so that the onion does not brown.
Add 3 lbs. of lean minced pork, a half lb. of chopped kidney, salt, pepper, cinnamon and nutmeg to taste.
Add enough water to cover and simmer about five to six hours.
Pour into little bowls that have been rinsed in cold water then leave to set in a cool place.
