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Veal or Beef Demi-Glace
Tuesday, May 26th, 2009Veal or Beef Demi-Glace Makes 2 cups Demi-glace is unsalted meat stock that has been degreased and then reduced over medium-low heat until it becomes rich and syrupy. The concentrated flavor adds richness and depth to sauces and stews. Traditional demi-glace is thickened with flour and must simmer gently with much tending, but this quick [...]
Cooked Fruit or Berry Puree or Sauce
Tuesday, May 26th, 2009Cooked Fruit or Berry Puree or Sauce Makes 2 cups 4 cups fresh berries 1/4 cup sugar or more to taste 1/4 cup water 2 tablespoons raspberry liqueur or eau-de-vie (optional) 1 tablespoon fresh lemon juice or more to taste 1/2 teaspoon ground cinnamon or more to taste Put the berries in a large sauté [...]
Fruit
Tuesday, May 26th, 2009Fruit Guava Fresh guavas are nearly round and light yellow in color. Select fruit with few imperfections and a slight ‚“give‚” to their flesh. When sliced in half the guava reveals its pink flesh filled with many seeds. It can be eaten raw, or pureed and strained to remove the seeds. Kiwi Kiwis hide their [...]
Infused Oils
Tuesday, May 26th, 2009Infused Oils Oils infused with flavor can be used to cook foods, or drizzled on later. Herbs, peppers, flower petals, strongly flavored vegetables — the essence of the flavor can be infused in oil and carried to the palate. Use extra-virgin olive oil, which adds only the slightest flavor on its own. Chop the flavoring [...]
Fruit Juice and Pulp
Tuesday, May 26th, 2009Fruit Juice and Pulp Juice and reduced juice: Automatic juicers take the effort out of pressing the juice from fruit, but the process is easily done with a simple glass or ceramic juicer as well. Cut the fruit in half and press onto the center cone of the juicer. Or, peel the fruit, cut into [...]
Uncooked Fruit Puree (Coulis)
Tuesday, May 26th, 2009Uncooked Fruit Puree (Coulis) Makes about 2 cups 4 cups fresh berries, or 2 cups diced fresh fruit 2 tablespoons sugar or more to taste 1 teaspoon fresh lemon juice Puree the berries or fruit in a blender or food processor. Strain the puree through a fine-meshed sieve. Stir in the sugar and lemon juice. [...]
Dulce de Leche
Tuesday, May 26th, 2009Dulce de Leche Makes 1 cup 1 quart whole milk 1 cup sugar 1 small piece (about 2 inches) cinnamon stick 1/2 teaspoon baking soda, dissolved in 2 tablespoons water Combine the milk, sugar, and cinnamon stick in a heavy saucepan over medium heat. Bring the mixture to a low simmer, stirring to help the [...]
Rendering duck or poultry fat
Friday, May 15th, 2009Rendering duck or poultry fat: Pull the yellow fat away from the skin and meat of the duck or bird and put it in a heavy medium-sized sauté pan or skillet. Cook slowly over low heat, letting the fat melt. When all the fat has drained away from the tissue and the tissue is brown [...]
Stocks
Friday, May 15th, 2009Stocks Chicken Stock Makes 12 cups 6 quarts water 5 pounds chicken bones, skin, and trimmings 2 carrots, peeled and cut into chunks 1 large onion, halved 3 garlic cloves, halved 3 celery stalks, halved 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh parsley sprigs 3 bay leaves 12 black peppercorns In [...]
Crème Anglaise
Friday, May 15th, 2009Crème Anglaise Makes 2 cups 4 egg yolks 1/3 sugar 1-1/2 cups milk, heated 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract 1 tablespoon butter at room temperature (optional) In a medium, heavy saucepan, whisk the egg yolks over low heat until they are pale incolor. Whisk in the sugar 1 [...]
