5 Egg yolks
1/8 cup fresh squeezed lemon juice
2 drops Tabasco sauce or to taste
½ lb butter
Combine all ingredients, except butter, in the top of a double boiler. Heat water in the bottom of the double boiler to boiling point and whisk the egg mixture until the eggs are lemon- colored ( mixture will thicken to the consistence of soft pudding). Remove from heat and continue to whisp as you slowly add a small stream of butter. Add salt and pepper to taste.
3 tbs butter
8 fluid ounces heavy whipping cream
1tsp chicken base
1 pinch ground nutmeg
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 egg yolk
Salt and grated Pepper to taste
2 tbs grated Parmesan cheese
Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in chicken base, nutmeg and grated Parmesan and Romano cheese. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
2 cloves garlic
½ cup pine nuts
1 cup fresh basil leaves
2/3 cup olive oil
4 tbs butter - softened
4 tbs Parmesan cheese
Peel garlic and process in blender or food processor. Add basil leaves and continue to mix to form a paste. Gradually add the olive oil, little by little, until the mixture is creamy and thick. Finally, add the butter and Parmesan cheese to the paste and finish blending the ingredients.
1 - #5 can Fire Roasted Red Peppers (40 oz)
1 tbs seasoning salt
2 oz Asiago Cheese
1 oz Rosemary /Garlic Olive Oil
Place red peppers in blender and pulse to break-up. Place seasoning salt and cheese into blender with peppers and blend to smooth. Slowly add olive oil/rosemary mixture in a stream to properly incorporate.
The College of St. Scholastica
1200 Kenwood Avenue
Duluth, MN 55811