|
|
An entrée (French,
literally meaning entry or entrance) is
one of several savory courses in a
Western-style formal meal service. Its
traditional definition, still used in
Europe, Australia, South Africa, New
Zealand etc. (indeed, almost everywhere in
the world outside of North America) refers
to a smaller course that precedes the main
course; however, in North America, the
disappearance in the early 20th century of
a large communal main course such as a
roast as a standard part of the meal has
led to the term ‘Entrée' being used to
describe the main course itself.
In its use outside of
North America, an entrée is more
substantial than hors d'œuvres and better
thought of as a half-sized version of a
main course, and restaurant menus will
sometimes offer the same dish in
different-sized servings as both entrée
and main course.
|
|
|
How to Grill the
Perfect Steak
|
There are four different
techniques of cooking meats
the waterless, greaseless way on
top of the stove; roasting, sautéing, pan
broiling (stove-top grilling),
and baking. Cooking meats with
liquids is reffered to braising and
marinating.
Throughout this section,
you will learn the methods of cooking a
roast on top of the stove, how to cook the
perfect steak, how to bake, the methods
associated with braising, and the quick
and easy methods of sautéing. All the
recipes are cooked on top of the stove.
Sautéing and Stove-Top
Grilling…
Because heat is conducted
very efficiently through American
Waterless Cookware waterless, greaseless
cookware to the meat, the meat's surface
tends to brown very quickly, in 1 to 2
minutes. No fat is needed for cooking.
Once the meat is browned sufficiently, it
will release from the pan for turning. To
prevent the meat's surface from toughening
while the inside cooks the heat is usually
reduced after the initial. If the pan is
covered, water vapor is trapped and a
process more like basting results.
Therefore, you must open the vent when
pan-broiling (stove-top grilling).
Roasting and Baking on
top of the stove…
If you brown first and
then roast on top of the stove at medium
to medium-high temperatures for a given
doneness, your meats will have been cooked
in a very short period of time.
Instructions for roasting
on top of the stove are relatively simple
to follow. Preheat the pan's bottom over
medium or medium-high heat. Sprinkle a few
drops of water into the pan. If the water
droplets “dance,” then the pan is hot
enough to quickly brown the meat. If they
just evaporate, then the pan is not hot
enough. Place the meat in the pan and
brown on all sides.
Cover the pan, close the
vent, and reduce the heat to medium-low.
When bubbles begin to form around the
cover, you have reached the proper cooking
temperature for roasting on top of the
stove. If there are no bubbles, the heat
is too low. If the moisture around the rim
of the cover is spitting, the heat is too
high. It's that simple to start roasting
your meats the waterless, greaseless way
on top of the stove with American
Waterless Cookware.
DONENESS TESTS
Rare:
Rest your left thumb against your left
forefinger and press down on the soft
fleshy part at the base of your left thumb
with your right forefinger. That's what
rare feels like.
Medium-Rare:
Place your left thumb directly over the
center of your left forefinger and press
down on the soft fleshy part at the base
of your left thumb with your right
forefinger. That's what medium-rare feels
like.
Medium: Place
your left thumb in between your left
forefinger and your left middle finger and
press down on the soft fleshy part at the
base of your left thumb with your right
forefinger. That's what medium feels like.
Medium-Well:
Place your left thumb directly over the
center of you left middle finger and press
down on the soft fleshy part at the base
of your left thumb with your right
forefinger. That ' s what medium-well
feels like.
|
|
|
Roast Lamb with
Demi-Glace
|
Deglazing
– one of the most sought after features by
professional chefs and knowledgeable home
cooks is American Waterless Cookware's
non-porous surgical stainless steel
cooking surface. The pan's ability to
completely deglaze adds the intense
natural flavor of the meats cooked without
the taste of contamination from the less
expensive metals and coatings used in the
manufacturing of most other pots and pans.
The chemistry of searing
(caramelizing) the outer surface of meat
is to cook it when it is nearly room
temperature. When placed into a hot pan,
the meat immediately sticks to the pan and
the natural salts and sugars in the meat
are drawn to the surface along with
melting marbleized fat. This process not
only provides intense flavor to the outer
surface of the meat but the melting fat
lubricates the pan as the meat is
naturally tenderized. The result, the
juices are locked inside, and the meat
removes easily from the pans surface when
the searing process is complete. Secondly,
the residue remaining on the pan contains
intense natural flavor. When meat stock,
wine or liquid is added (deglazing), the
residue is released to form a
complimentary au juice, or simmered down
to become an intensely flavored gravy
or demy-glace.
|
Sauerkraut &
Pork Skillet
Serves: 4 -------
Preparation Time: 45 minutes
Equipment: French
chef knife, Cutting Board, Large
Skillet
Ingredients:
| |
- 4 pork
chops, trimmed of fat
- 1
medium onion, sliced and
separated into rings
- 1
clove garlic, minced
- 1 16
ounce (460 g) can
sauerkraut drained
- ½ cup
(120 ml) apple juice
- 1
teaspoon caraway seeds
- ¼
teaspoon thyme
- ¼
teaspoon pepper
- 1
small apple, cored and
sliced
|
Preheat skillet
over medium-high heat for 3-4
minutes. Sprinkle a few drops of
water in the pan. If the water
droplets dance, the pan is ready.
If the water evaporates, the pan
is not hot enough. Place the pork
chops in the hot, dry pan, which
will be about 400°F (200°C). Cover
the pan, and open the vent and dry
sauté until pork chops release
easily from the skillet, 4 to 5
minutes. Turn the pork chops;
cover the pan and brown on other
side until chop release easily
from the skillet, 4 to 5 minutes.
Remove pork chops from the pan and
set aside.
To the skillet,
add onion rings and garlic. Cover
and close the vent, and reduce to
low-heat. Cook about 5 minutes.
Add sauerkraut, apple juice,
caraway seeds, thyme and pepper.
Stir to blend. Place pork chops on
top; cover and simmer 10 minutes.
Add apple slices; cover and simmer
5 minutes.
To Serve: Remove
pork chops and apples to
individual plates, surround with
sauerkraut mixture, and garnish
with fresh apple slices.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
214; Fat Grams 9; Carbohydrate
Grams 16; Protein Grams 17;
Cholesterol mg 53; Sodium mg
1170.
THE POINT SYSTEM: Calorie Points
3; Protein Points 2; Fat Grams 9;
Sodium Points 51; Fiber Points 1;
Carbohydrate Points 1; Cholesterol
Points 5.
_____________________________________________________________________
|
|
Beef with
Broccoli
Serves: 6 -------
Preparation Time: 1 hour 15
minutes
Equipment:
3-quart Saucepan, French chef
knife, Cutting Board, Kitchen
Machine food cutter, large
stainless Mixing Bowl, Paring
knife, small stainless Mixing
Bowl, 13-inch Gourmet Skillet
Ingredients:
| |
- 3 cups
cooked rice, white or
brown
- 1
pound (460 g) lean round
steak
- 1
tablespoon dry sherry,
divided
- 2
teaspoons cornstarch (or
homemade roux)
- 1
tablespoon cornstarch
- 2
teaspoons sugar, divided
- 2
teaspoons sesame oil
- 2
teaspoons reduce-sodium
soy sauce, divided
- 1
pound (460 g) fresh
broccoli
- ½ cup
(120 ml) chicken broth
(or homemade chicken
stock)
- 1
tablespoon hoisin sauce
- ½
teaspoon ground white
pepper
- 1
tablespoon safflower oil
- 1
tablespoon ginger,
freshly grated #1 blade
- 2
teaspoons fresh garlic,
minced
- 1
medium sweet red pepper
cut it julienne strips
- 1
tablespoon sesame seeds,
toasted
|
Prepare rice in
3-quart Saucepan according to
package directions.
Partially freeze
steak; slice diagonally across
grain into ¼-inch strips.
In large mixing
bowl, combine 1 tablespoon dry
sherry, 2 teaspoons cornstarch, 1
teaspoon sugar, 1 teaspoon sesame
oil, 1 teaspoon soy sauce, stir
well. Add steak, tossing gently;
cover and marinate in refrigerate
1 hour.
With a paring
knife, trim broccoli and remove
tough ends of lower stalks. Cut
off florets, set aside. Slice
stalks in ¼-inch (75 mm) strips,
set aside.
In small mixing
bowl, combine 1 tablespoon
cornstarch and 1 tablespoon dry
sherry, stir well. Add chicken
stock, hoisin sauce, 1 teaspoon
sugar, 1 teaspoon sesame oil, 1
teaspoon soy sauce, and white
pepper; stir well and set aside.
Preheat skillet
over medium-high heat, add
safflower oil; allow to heat 1
minute. Add ginger and garlic,
stir fry about 20-30 seconds. Add
beef and marinade, stir fry 1
minute. Add broccoli and red
peppers, stir fry 2-3 minutes to
desired doneness. Add cornstarch
mixture and continue to stir.
Reduce heat to low, cover with
vent closed, and cook 2 minutes or
until mixture slightly thickens.
To Serve: Spoon
beef with broccoli over rice.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
343; Fat Grams 9; Carbohydrate
Grams 36; Protein Grams 31;
Cholesterol mg 64; Sodium mg 348
(209 with homemade Chicken
Stock).
THE POINT SYSTEM:
Calorie Points 4½; Protein Points
4; Fat Grams 9; Sodium Points 15;
Fiber Points 2½; Carbohydrate
Points 2½; Cholesterol Points 6.
_____________________________________________________________________
Griddle Kabobs
Serves: 8 -------
Preparation Time: 55 minutes
Equipment:
3-quart Saucepan, French chef
knife, Cutting Board, 2-Burner
Breakfast Griddle
Ingredients:
|
|
|
8 wooden skewers
|
|
|
|
2 pounds (1 kg) rump
roast, cut into 2-inch
cubes
|
|
|
|
1 8 ounce (230 g) reduced
calorie Italian Dressing
(see Salad
Machine for
homemade recipe)
|
|
|
|
8 pearl onions, peeled
|
|
|
|
8 cherry tomatoes
|
|
|
|
1 small zucchini squash,
cut in 1-inch (2.5 cm)
cubes
|
|
|
|
8 whole mushrooms
|
|
|
|
1
green pepper cut in
1-inch (2.5 cm) pieces
|
Trim blunt end of
skewers to width of griddle.
Marinade beef
cubes in Italian dressing, 30
minutes to 1 hour.
While beef is
marinating prepare rice of baked
potatoes as side dish to Kabobs.
Skewer beef cubes
and vegetables.
Preheat griddle
over two burners on medium-high
heat. Sprinkle a few drops of
water on the griddle. If the water
droplets evaporate the pan is not
hot enough, when water droplets
dance, the skillet has reached the
proper cooking temperature for
grilling on top of the range.
Place Kabobs
carefully on hot griddle. They
will immediately stick to the
skillet until seared sufficiently
(about 4-5 minutes per side. When
Kabobs loosen easily, turn and
repeat the process until all four
sides are cooked.
To Serve: Baste
with remaining marinade, if
desired. Sprinkle with fresh
ground pepper. Serve immediately
over rice or with baked potato.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
250; Fat Grams 9; Carbohydrate
Grams 19; Protein Grams 25;
Cholesterol mg 67; Sodium mg
309.
THE POINT SYSTEM:
Calorie Points 3½; Protein Points
3; Fat Grams 9; Sodium Points 13;
Fiber Points 2; Carbohydrate
Points 1; Cholesterol Points 7.
_____________________________________________________________________
Beef &
Chinese Vegetables
Serves: 4
-------- Preparation Time: 20
minutes
Equipment:
Butcher knife, Cutting Board,
Kitchen Machine food cutter,
3-quart Saucepan, 11-inch
Mini-WOK/Saucier, small stainless
Mixing Bowl
Ingredients:
| |
- 1
pound (460 g) lean beef
round steak
- 2/3
cup green beans, trimmed
and sliced
- 2/3
cup carrots, sliced #4
blade
- 2/3
cup turnips, sliced #4
blade
- 2/3
cup cauliflower, sliced
with French chefs knife
- 2/3
cup Chinese cabbage,
shredded #5 blade
- ½
teaspoon fresh ginger,
grated #1 blade
- 1/8
teaspoon garlic powder
- 1
tablespoon low sodium
soy sauce
- 2/3
cup (160 ml) water
- 4
green onions, chopped
|
With Butcher
knife, trim fat from beef, and
slice across grain into ¼-inch (75
cm) strips.
Place all the
vegetables in the 3-quart
Saucepan, rinse with cold water
and pour the water off. The water
that clings to the vegetables is
sufficient for cooking the
waterless way. Cook the pan, close
the vent and cook over medium-low
heat. When the cover spins freely
on a cushion of water, the vapor
seal is formed, 3 to 5 minutes.
After forming the vapor seal, cook
about 10 minutes. Vegetables
should be tender but still crisp.
In mixing bowl,
combine cornstarch, ginger, garlic
powder, soy sauce, and water, mix
well, set aside.
When vegetables
are almost done, preheat WOK over
medium-high heat. When hot, add
beef and stir-fry about 3-5
minutes. Add cornstarch mixture,
simmer, and cook until mixture
thickens.
To Serve: Place
vegetables on individual serving
plates, spoon over beef mixture,
and top with green onions.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
202; Fat Grams 5; Carbohydrate
Grams 12; Protein Grams 27;
Cholesterol mg 50; Sodium mg
243.
THE POINT SYSTEM:
Calorie Points 2½; Protein Points
3; Fat Grams 5; Sodium Points 10½;
Fiber Points 1; Carbohydrate
Points 1; Cholesterol Points 5.
_____________________________________________________________________
Swedish Meatballs
Serves: 4 ------
Preparation Time: 30 minutes
Equipment: French
chef knife, Cutting Board, large
stainless Mixing Bowl, Large
Skillet, medium stainless Mixing
Bowl
Ingredients:
| |
- 1
pound (460 g) ground
chuck*
- 1 egg
- 1
teaspoon garlic powder
- ½
teaspoon fresh basil,
chopped (or dried)
- ¼
teaspoon oregano
- ¼
teaspoon fresh parsley,
chopped (or dried)
- 2
tablespoons tomato paste
- ½ cup
(120 ml) ketchup
- ¼ cup
(60 ml) ginger ale
- 1 8
ounce (230 g) can
evaporated milk
- 1 cup
(240 ml) beef broth (or
homemade beef stock)
|
In large mixing
bowl, combine ground chuck, egg,
garlic powder, basil, oregano and
parsley. Mix thoroughly, and form
into 1-inch (2.5 cm) size
meatballs.
Preheat skillet
over medium-high heat for 3-4
minutes. Sprinkle a few drops of
water in the pan. If the water
droplets dance, the pan is ready.
If the water evaporates, the pan
is not hot enough. Place the
meatballs in the hot, dry pan,
which will be about 400°F (200°C).
Cover the pan, and open the vent
and dry sauté until meatballs
release easily from the skillet, 4
to 5 minutes. Turn the meatballs,
cover the pan and brown on other
side until meatballs release
easily from the skillet, 4 to 5
minutes. Repeat the process until
meatballs are browned on all
sides.
While the
meatballs are browning, in the
medium mixing bowl, combine tomato
paste, ketchup, ginger ale,
evaporated milk and beef stock.
When meatballs are browned on all
sides, pour mixture into the
skillet. Reduce the heat to low,
cover with the vent closed, and
simmer 10 minutes.
*Ground Turkey,
chicken, pork or veal (or a
combination thereof) can be
substituted for ground chuck.
To Serve: Spoon
Swedish Meats and sauce over egg
noodles or rice, or serve as
appetizer.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
266; Fat Grams 9; Carbohydrate
Grams 11; Protein Grams 36;
Cholesterol mg 36; Sodium mg 828
(503 with homemade beef stock) .
THE POINT SYSTEM:
Calorie Points 3½; Protein Points
4½; Fat Grams 9; Sodium Points 36
(22 with homemade beef stock);
Fiber Points 0; Carbohydrate
Points ½; Cholesterol Points 4.
_____________________________________________________________________
|
Spicy Meatballs
Serves: 4 ------
Preparation Time: 30 minutes
Equipment: French
chef knife, Cutting Board, Kitchen
Machine food cutter, small
stainless Mixing Bowl, Large
Skillet, medium stainless Mixing
Bowl
Ingredients:
| |
- 1
pound (460 g) ground
beef
- 2/3
cup (160 ml) evaporated
milk
- ¼ cup
(60 ml) ketchup
- 1
tablespoon fresh
parsley, chopped (or
dried)
- 1
tablespoon Dijon mustard
- 1
teaspoon black pepper
- 1 10 ½
ounce (300 g) can cream
of chicken soup
- ½ cup
Swiss cheese, shredded
#2 blade
- 3
drops Crystal hot sauce,
or Tabasco
|
In a large mixing
bowl, combine beef, ½ cup
evaporated milk, ketchup, parsley,
mustard, and pepper. Shape into 16
meatballs, about 1 ½ -inch (4 cm)
in diameter.
Preheat skillet
over medium-high heat for 3-4
minutes. Sprinkle a few drops of
water in the pan. If the water
droplets dance, the pan is ready.
If the water evaporates, the pan
is not hot enough. Place the
meatballs in the hot, dry pan,
which will be about 400°F (200°C).
Cover the pan, and open the vent
and dry sauté until meatballs
release easily from the skillet, 4
to 5 minutes. Turn the meatballs,
cover the pan and brown on other
side until meatballs release
easily from the skillet, 4 to 5
minutes. Repeat the process until
meatballs are browned on all
sides.
While the
meatballs are browning, in a
medium mixing bowl, combine soup,
cheese, 1/3 cup evaporated milk,
water, and hot sauce. Drain excess
grease from skillet, and add soup
mixture to meatballs. Reduce the
heat to low and simmer 15 minutes.
To Serve: Spoon
Spicy Meatballs and sauce over egg
noodles or rice, or serve as and
appetizer.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
302; Fat Grams 18; Carbohydrate
Grams 11; Protein Grams 22;
Cholesterol mg 70; Sodium mg 650.
THE POINT SYSTEM:
Calorie Points 4; Protein Points
3; Fat Grams 18; Sodium Points 28;
Fiber Points 0; Carbohydrate
Points ½; Cholesterol Points 7.
_____________________________________________________________________
Italian Meatballs
Yields: 20
meatballs ------- Preparation
Time: 1 hour
Equipment: French
chef knife, Cutting Board, Kitchen
Machine food cutter, 6-quart
Stockpot, large stainless Mixing
Bowl, Large Skillet
ITALIAN GRAVY
| |
|
1 tablespoon olive oil
|
| |
|
½ onion, peeled and
chopped #2 blade
|
| |
|
½ cup green pepper,
chopped
|
| |
|
2 cloves
garlic, minced |
| |
|
2 16 ounce
(460 g) cans whole
tomatoes, or 3 pounds plum
tomatoes peeled and seeded
|
| |
|
1 cup (240 ml) tomato
puree
|
| |
|
1 teaspoon sugar
|
| |
|
½ teaspoon oregano, fresh
or dried
|
| |
|
½ pound
(230 g) mushrooms, sliced
#4 blade (turn mushroom on
side in hopper to slice) |
MEATBALLS
| |
|
1 pound (460 g) ground
chuck
|
| |
|
½ pound (230 g) ground
pork or veal |
| |
|
1 cup Parmesan cheese,
grated #1 blade |
| |
|
1 egg |
| |
|
½ cup Italian bread crumbs
|
| |
|
½ cup fresh parsley,
chopped |
| |
|
3 cloves garlic, minced |
ITALIAN GRAVY
Preheat 6-quart
Stockpot over medium heat for 3-4
minutes. Add olive oil, and sauté
onions, green pepper and garlic
until softened. Add all remaining
ingredients, mix well, reduce the
heat to low, cover with vent open,
and simmer for 1 hour. Stir
occasionally.
MEATBALLS
In large mixing
bowl, combine ground chuck, pork
or veal, cheese, egg, bread
crumbs, parsley, and garlic. Mix
thoroughly, and form into twenty 1
½-inch (2.5 cm) size meatballs.
Preheat skillet
over medium-high heat for 3-4
minutes. Sprinkle a few drops of
water in the pan. If the water
droplets dance, the pan is ready.
If the water evaporates, the pan
is not hot enough. Place the
meatballs in the hot, dry pan,
which will be about 400°F (200°C).
Cover the pan, and open the vent
and dry sauté until meatballs
release easily from the skillet, 4
to 5 minutes. Turn the meatballs,
cover the pan and brown on other
side until meatballs release
easily from the skillet, 4 to 5
minutes. Repeat the process until
meatballs are browned on all
sides. Remove from pan to sauce.
Remove excess
grease from skillet, deglaze
skillet with 1-2 cup of sauce,
simmer for 5 minutes, and add to
sauce. Stir.
To Serve: To
Serve: Spoon Italian Meatballs and
sauce over pasta or serve with
risotto, or serve on Italian bread
for meatball sandwich.
NUTRITIONAL
BREAKDOWN PER SERVING: Calories
280; Fat Grams 13; Carbohydrate
Grams 19; Protein Grams 21;
Cholesterol mg 52; Sodium mg
473.
THE POINT SYSTEM:
Calorie Points 4; Protein Points
3; Fat Grams 13; Sodium Points
20½; Fiber Points 1; Carbohydrate
Points 1½; Cholesterol Points 5.
Click HERE for
more recipes
|
|
<<
Back to Cookware Page <<
|
|
|
