Text 32086, 121 rader
Skriven 2009-12-10 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Soup bones 1
====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Just wondering but do you have a bone cutter at home?

I don't. I should. Ray has a meat saw but usually butchers his game
with a knife slicing the muscle groups along the grain and along the
bone, not through it and only packing out boneless meat. But he does
bring me the four shanks sectioned at the joints for the soup pot.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandy Oxtail Consomme, Foie Gras-Stuffed Mushrooms pt 1
 Categories: Canadian, Beef, Soups, Mushrooms
      Yield: 4 servings
 
           BRANDY OXTAIL CONSOMME:
      4 tb Butter
      2    Oxtails, chopped into
           Several pieces
      4 c  Cabernet Sauvignon
      8 c  Water
      2 lg Carrots, peeled and diced
      2 lg Stalks celery, diced
      2 lg Onions, diced
      8    Cloves garlic, sliced
      4    Bay leaves
           THE SECOND GROUP OF
           VEGETABLES:
      1 sm Onion, cut into large pieces
      1 sm Carrot, peeled and chopped
      1 sm Stalk celery, chopped
      2 lg Tomatoes
      4    Stalks fresh parsley
    3/4 lb Lean stewing beef, cubed
      3    Egg whites
    1/2 c  Brandy
           Salt
           MOREL MUSHROOM FLANS:
      2    Shallots, minced
      1 tb Butter
      2    Cloves garlic, minced
      8 oz Fresh or
      1 c  Dried morel mushrooms
    1/2 c  Cabernet Sauvignon
  5 1/2 c  Heavy cream
      3    Eggs
    1/2 c  Finely grated Parmesan
    1/4 c  Snipped chives
           Salt and pepper
           FOIE GRAS-STUFFED MORELS:
      8 oz Fresh foie gras
      2 c  Red wine
    1/2    Onion, minced
    1/2    Stalk celery, minced
    1/2    Carrot, minced
      2    Cloves garlic, sliced
      2    Bay leaves
     12 lg Dried or fresh morels
           Salt and pepper to taste
           Arugula and Steak Julienne:
           Handful of arugula leaves
      8 oz New York strip loin
           The Plate: Chives
 
  Brandy Oxtail Consomme with a Morel Mushroom Flan and Foie
  Gras-Stuffed Morels, with Arugula and Steak Julienne
  
  Timing: Make the oxtail consomme the day before. Make the flans an
  hour before serving. Make the stuffed morels while the flans are
  baking. Just before serving, dress the bowls with the arugula and
  steak julienne and reheat the consomme.
  
  Melt the butter in a large stockpot over medium-high heat. When it
  begins to brown add the oxtails and brown them evenly on all sides.
  Don't burn the butter or the pot! If necessary, turn the heat down
  slightly. When the pieces are brown, pour off the butter and
  discard. Replace the oxtails and continue. Add the wine, water,
  carrots, celery, onions, garlic, and bay leaves. Bring to a simmer,
  cover the pot, and cook gently for 3 to 4 hours until the meat is
  very tender and falls off the bones. As the broth simmers keep
  topping up the liquid so it just covers the simmering ingredients.
  
  Discard the bones. Strain the broth through a fine-mesh strainer.
  Chill the soup several hours or overnight to congeal the fat on its
  surface, then discard the fat. Bring the broth to a simmer,
  uncovered. Simmer until the broth has reduced to 6 cups/1.5 L. Let
  the broth cool to room temperature.
  
  Combine the second group of vegetables in a food processor with the
  parsley and process until coarsely chopped. Add the stewing beef and
  process until it is chopped into small pieces. Add the egg whites
  and pulse just to stir it in. Whisk the vegetable mixture into the
  broth. Very slowly bring the mixture to a simmer over medium-low
  heat, stirring frequently but not vigorously just to keep the bottom
  of the pan clear. After about 20 to 30 minutes, when the egg mixture
  begins to cook and solidify then rise, stir less frequently. When
  the egg mixture has collected at the top of the broth, forming a
  raft, stop stirring and poke a 1-inch/2.5 cm vent hole through it.
  Reduce the heat to a bare simmer. Simmer for about 30 minutes as the
  raft solidifies further.
  
  Line a fine-mesh strainer with several layers of cheesecloth. Gently
  push the raft out of the way and ladle the broth into the strainer.
  Pour the strained broth into a small saucepan. Season to taste with
  salt. Stir in the brandy and set aside. Reheat just before serving.
  
  Recipe by: Michael Smith, Chef at Large
 
-----


Cheers

YK Jim


... Sorry: No Hablo Foreign

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