Best 5 Master Recipe Creamy Saut Recipes

MASTER RECIPE FOR RICH AND CREAMY CHEESECAKE

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.

MASTER RECIPE: PARMESAN CREAM SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter to a saucepan over medium heat.
• 4. If you are not using clarified butter, wait until the foaming subsides.
• 5. Add the flour.
• 6. Whisk until completely incorporated, about 1 quick minute.
• 7. Chef's Note: Adding fat and flour together creates a roux. There are different stages of a roux; the longer your cook it, the browner it gets, and the nuttier it tastes. We want a light roux... no browning. So, 1 minute on the heat is about all you want.
• 8. Slowly whisk in the chicken stock.
• 9. Chef's Tip: Do not use hot chicken stock, or you will get lumps in your sauce.
• 10. Continue to whisk until completely smooth.
• 11. Add the cream.
• 12. Stir to incorporate, about 1 minute.
• 13. Chef's Note: At this point, season with salt and pepper.
• 14. Chef's Note: We are using white pepper, because we don't want to see little black flakes in the sauce. In addition, white pepper is milder than black pepper, so adjust your seasoning accordingly.
• 15. Continue to cook and stir for an additional 2 minutes.
• 16. Add the Parmesan
• 17. Stir until incorporated, about 1 minute.
• 18. Chef's Note: If the sauce is too thick, add more cream or chicken stock, one tablespoon at a time, until the desired consistency is achieved.
• 19. Chef's Tip: If you are making this sauce ahead of time, put a piece of wax paper or plastic wrap over the sauce while it cools to prevent a skin from forming.
• 20. VARIATIONS ON A THEME
• 21. FOR FISH AND CHICKEN: Add about 1/2 teaspoon of dried thyme and oregano and 1 or 2 baked/mined cloves of garlic.
• 22. A VEGGIE DIP: Use the same variations for fish and chicken, but melt about 2 ounces of cream cheese into the sauce.
• 23. PASTA: Use the master recipe without variations over most pasta.
• 24. PASTA VARIATION: Skin, seed, and chop one large plum tomato add a tablespoon of chopped basil, and serve over pasta.
• 25. Chef's Note: When I use garlic in a sauce, I like to bake the garlic first. Place the garlic cloves on a piece of parchment paper and drizzle with a bit of olive oil. Pull the ends of the parchment paper together and twist together, like a beggar's pouch. Bake for about 20 minutes. Remove from the oven, and allow it to cool. Add a few pinches of salt, and then mash into a paste with the flat side of your kitchen knife.
• 26. Keep the faith, and keep cooking.
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CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

SAUTEED MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil for 2 minutes. Add wine, bouillon, garlic powder and pepper; saute 5 minutes longer or until mushrooms are tender and liquid is reduced by half.