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	<title>Club Food &#187; Basics</title>
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	<description>Delicious recipes and famous chef's inspiration</description>
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		<title>Chocolate Mousse &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Chocolate_Mousse__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Chocolate_Mousse__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Chocolate_Mousse__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped &#8211; to soft peaks 1 c Cocoa, unsweetened 4 oz Chocolate, semi-sweet, &#8211; melted, cooled to room &#8212; temperature 3 tb Espresso powder, instant For Mousse: =========== Heat sugar and water in heavy saucepan [...]


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		<title>Chocolate Rum Cream &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Chocolate_Rum_Cream__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Chocolate_Rum_Cream__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Chocolate_Rum_Cream__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
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		<description><![CDATA[4 oz Chocolate, semi-sweet, &#8211; melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. Source: New York&#8217;s Master Chefs, Bon Appetit Magazine : [...]


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		<title>Court Bouillon &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Court_Bouillon__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Court_Bouillon__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Court_Bouillon__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea Celery, stalk, sliced 1 ea Leek, (white part only), &#8211; trimmed and sliced (opt) 3 ea Fennel, stalks, (opt) 1 ea Thyme, sprig, fresh, OR 1 pn Thyme, dried Dill 1/2 ts Salt 4 ea Peppercorns, white For Court Bouillon: [...]


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		<title>Cream Of Shallots Sauce &#8211; Great Chefs</title>
		<link>http://clubfood.org/2007/10/Cream_Of_Shallots_Sauce__Great_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Cream_Of_Shallots_Sauce__Great_Chefs</link>
		<comments>http://clubfood.org/2007/10/Cream_Of_Shallots_Sauce__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[8 oz Wine, white, dry 2 oz Juice, lemon 4 oz Cream, heavy 4 oz Butter 4 tb Shallots, chopped Salt (to taste) Pepper (to taste) Oyster juice, from the &#8211; shucked oysters In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the [...]


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		<title>Curry Butter &#8211; Great Chefs</title>
		<link>http://clubfood.org/2007/10/Curry_Butter__Great_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Curry_Butter__Great_Chefs</link>
		<comments>http://clubfood.org/2007/10/Curry_Butter__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[1/4 lb Butter, unsalted 2 ea Ginger, thin slices, &#8211; chopped 1 lg Shallot, chopped 1 sm Garlic, clove, chopped 1 sm Chili, green, seeded and &#8211; chopped 1 tb Garam Masala (see any &#8211; Indian cookbook) 1 tb Curry, powder (If Garam &#8211; Masala is not &#8212; available, use 2 tb of &#8212; Curry [...]


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		<title>Duck Stock &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Duck_Stock__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Duck_Stock__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Duck_Stock__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[5 lb Duck, parts, (backs, &#8211; necks, carcasses, and &#8212; giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed &#8211; coarsely chopped 2 lg Celery, stalks, with leaves, &#8211; trimmed, coarsely chopped 2 Garlic, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf [...]


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		<title>Fish Fume &#8211; Great Chefs</title>
		<link>http://clubfood.org/2007/10/Fish_Fume__Great_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Fish_Fume__Great_Chefs</link>
		<comments>http://clubfood.org/2007/10/Fish_Fume__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;FISH FUME&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; Fish bones (sole is best &#8211; or use 1/2 salmon/sole) 2 tb Butter 1/2 md Onion, sliced 1/2 md Carrot, sliced Bouquet Garni * 1 1/2 c Wine, white 1 c Stock, chicken OR 1 c Water * Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) [...]


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		<title>Hazelnut Praline Buttercream &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Hazelnut_Praline_Buttercream__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Hazelnut_Praline_Buttercream__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Hazelnut_Praline_Buttercream__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at &#8211; room temperature 4 oz Hazelnut Praline Paste * Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat [...]


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		<title>Almond Meringue &#8211; Master Chefs</title>
		<link>http://clubfood.org/2007/10/Almond_Meringue__Master_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Almond_Meringue__Master_Chefs</link>
		<comments>http://clubfood.org/2007/10/Almond_Meringue__Master_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, &#8211; plus more as needed 3/4 c Almonds, ground, blanched Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to [...]


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		<title>Apricot Glaze &#8211; Great Chefs</title>
		<link>http://clubfood.org/2007/10/Apricot_Glaze__Great_Chefs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Apricot_Glaze__Great_Chefs</link>
		<comments>http://clubfood.org/2007/10/Apricot_Glaze__Great_Chefs/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:23:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Basics]]></category>

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		<description><![CDATA[1 c Jam, apricot 1/2 c Sugar 1/4 c Water Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou&#8217;s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge No [...]


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