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Deglaze

Explore 46 recipes, 4 articles, 1 gallery, 15 videos, and more

Sauteed Mushrooms with Herbs

Time:20 mins
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Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Ingredients
  • 1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
  • 4 (8-ounce) filet mignon steaks
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 2 teaspoons coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup ruby port
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 cup Reduced Beef Stock
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 1 cup crumbled Stilton or other blue cheese
  • 3 ounces bacon, chopped
  • 1/2 cup walnut pieces
  • Fried Shallot Rings
  • 1 tablespoon chopped fresh flat-leaf parsley
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French Onion Soup

Time:2 hours
Ingredients
  • 4 slices toasted multigrain bread
  • 10 medium yellow onions (about 4 1/2 pounds), halved, peeled, and thinly sliced
  • 4 ounces sliced Swiss cheese
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup dry red wine
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Wild Mushroom and Spinach Lasagna

Ingredients
  • 5 pounds fresh spinach, stems removed
  • 1 cup (2 sticks) unsalted butter
  • 3 cloves garlic, finely sliced
  • 1 pound ricotta cheese
  • 2 tablespoons coarse salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
  • 3/4 cup Madeira wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated pecorino Romano cheese
  • 1 one-pound package fresh spinach lasagna sheets
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Pasta with Vodka Sausage Ragu and Parmesan

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Emeril's Veal Piccata

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Emeril's Pan Gravy for Leg of Lamb

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Basic Brown Stock and Roux Part 2

Other Ideas:
Natural, Simmer, Soup course, Stock
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Traditional Country Ham Breakfast

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