Veal Glaze – Master Chefs
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1/2 c Stock, veal ** OR
———————————VEAL STOCK——————————— 2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
– combination of veal — and beef bones 2 md Onions, trimmed, quartered
– don’t peel 2 lg Carrots, peeled, trimmed
– coarsely chopped 2 ea Celery, stalks, trimmed,
– coarsely chopped 1 ea Leek, trimmed, halved
– lengthwise, coarsely — chopped, (all) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
– cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
– — ** If you have previously prepared Veal Stock – the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don’t have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Category:Basics
Veal Stock – Master Chefs
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2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
– combination of veal — and beef bones 2 md Onions, trimmed, quartered
– don’t peel 2 lg Carrots, peeled, trimmed
– coarsely chopped 2 ea Celery, stalks, trimmed,
– coarsely chopped 1 ea Leek, trimmed, halved
– lengthwise, coarsely — chopped, (white and — green parts) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
– cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
– — Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Category:Basics
Vanilla Popcorn
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1/4 c Corn oil
1 Split vanilla bean
3/4 c Popping corn
1 tb Superfine sugar
Salt 2 tb Melted butter
Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn.
Category:Appetizers
Varm Krabbsm
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1/2 lb Crabmeat; fresh, frozen or
-canned, drained & picked 1 tb Dry sherry
1 ts Salt
1/8 ts White pepper
1 tb Fresh dill; chopped
1 tb Butter
1 tb Flour
1 Egg yolk
1 c Light cream
6 sl White bread; home-style
In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside. Melt the tablespoon of butter without browning it in a small, heavy saucepan, remove from the heat and stir in the flour. In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk. Return the pan to the heat and cook slowly, whisking constantly for a minute or two until the mixture thickens; do not let it boil. Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined. Taste for seasoning. Cut four rounds from each slice of bread, using a small cookie cutter or glass. Toast the bread rounds on one side only under a moderately hot broiler. Remove and spread the untoasted side of each round generously with the crabmeat mixture, mounding it slightly. These may be prepared in advance up to this point and then refrigerated. Just before serving, place under a hot broiler for a minute or so until the canap
Category:Appetizers