Posts by ChefMajik

Wow! Thanks CC. That sounds very interesting. By paste, I mean reducing chopped onion and mushroom in a little white wine until thickened. I have used this before as a bed for filet with gorgonzola on top.. Thanks again!

made with reduced chicked stock of course!

excellant advise all, thanks! what would you think of adding a portabella mushroom / vidalia onion paste to the cream?

Hello! Recently I made a roasted Garlic, Sun Dried Tomato cream sauce in which all were pureed into reduced cream steeped with thyme. Then fresh thyme leaves were added to the sauce, and served over homemade fettucinni. In my opinion.....

Excellant ideas all, Thank you very much. From the basis of my sauce, I meant frying them in olive oil, and including the drippings into the sauce. I see now that the ultimate meatball exists only in ones mind, and not on a card. Thanks...

Hello out there, As an avid home cook, I have been in search of a meatball recipe that would formulate the basis of my sauce. The sauce comes down from a old Italian family recipe that was remembered in grandmas head and not written. It...

Whatelse to go with a classic steakhouse but classic Cheesecake Brulee with Blueberry coulis.... very simple! :rolleyes: