Two Very Sad Sights
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Reduction
Reduction is the simple act of simmering a liquid until a portion of the moisture evaporates leaving a more intensly flavored essence. I use Chinese Black Vinegar, Balsamic is fine but a bit more occlusive and if you want to spring for the big bucks, white balsamic is the cat's meow.
Reduction is the simple act of simmering a liquid until a portion of the moisture evaporates leaving a more intensly flavored essence. I use Chinese Black Vinegar, Balsamic is fine but a bit more occlusive and if you want to spring for the big bucks, white balsamic is the cat's meow.
Cucumber with Sweet Dressing
Score the cucumber peel (remove peeling if prefer a smoother mouthfeel) and slice thinly. If I want the salad to hold longer, I remove the seeds and slice the cucumber flesh on a bias. Thinly slice onion. Dress with rice wine vinegar, honey, and red pepper flakes. Chill
Score the cucumber peel (remove peeling if prefer a smoother mouthfeel) and slice thinly. If I want the salad to hold longer, I remove the seeds and slice the cucumber flesh on a bias. Thinly slice onion. Dress with rice wine vinegar, honey, and red pepper flakes. Chill
Beef in Red Wine
Trim and cube beef. Slice Mushrooms and onions. Dredge the meat in seaoned flour. Dredge is a French term meaning, "to make dry." Meat can also be towel dried or dusted with baking powder which renders a crisp crust.
Trim and cube beef. Slice Mushrooms and onions. Dredge the meat in seaoned flour. Dredge is a French term meaning, "to make dry." Meat can also be towel dried or dusted with baking powder which renders a crisp crust.
Fond
When the meat is browned, pour off the excess fat and reserve. Add the sliced mushrooms and onions to the pan and brown. Remove the vegetables. The browned bits adhering to the skillet are called fond. Fond is the base from which rich deep flavor and caramelized color begins.
When the meat is browned, pour off the excess fat and reserve. Add the sliced mushrooms and onions to the pan and brown. Remove the vegetables. The browned bits adhering to the skillet are called fond. Fond is the base from which rich deep flavor and caramelized color begins.
Glassy eyed
Deglaze the pan (cook loose the fond with a liquid) with beef stock and red wine or brandy. When the fond is cooked loose from the pan, thicken the pan sauce with beurre manie. Roux is an equal mixture of fat and flour. Beuree manie is simply raw fat and flour stirred together. Roux can be cooked into colors, blonde, noisette or noir, i.e. white, nutmeg or black. The roux is matched to the color of the finished sauce. Cooked roux has the raw taste of the flour cooked away and once the mixture reaches 185 degrees with gelatizes the starches the thickened sauce or gravy is ready to serve. Cooked roux is great for finishing cooked vegetables in stew or a delicate seafood newburg without breaking down the tender fibers. Roux, both raw and cooked, melts as it heats and its nearly impossible to make a lumpy sauce with roux. In this recipe I used the leftover seasoned flour from dredging and mixed it with the pan drippings to add more layers of flavor.
Deglaze the pan (cook loose the fond with a liquid) with beef stock and red wine or brandy. When the fond is cooked loose from the pan, thicken the pan sauce with beurre manie. Roux is an equal mixture of fat and flour. Beuree manie is simply raw fat and flour stirred together. Roux can be cooked into colors, blonde, noisette or noir, i.e. white, nutmeg or black. The roux is matched to the color of the finished sauce. Cooked roux has the raw taste of the flour cooked away and once the mixture reaches 185 degrees with gelatizes the starches the thickened sauce or gravy is ready to serve. Cooked roux is great for finishing cooked vegetables in stew or a delicate seafood newburg without breaking down the tender fibers. Roux, both raw and cooked, melts as it heats and its nearly impossible to make a lumpy sauce with roux. In this recipe I used the leftover seasoned flour from dredging and mixed it with the pan drippings to add more layers of flavor.
Gently handle your meat
As soon as the beure manie is added, the browned meat and vegetables are added back to the pan and simmered until tender. This style of cooking is known as Burgundian, developed on the fly as Napolean and his chef esCoffier were held under seige during battle. In the absence of refined ingredients they ate wild game and seasoned it with weeds (herbs) fungus (truffles) and boiled it in wine. The birth of gourmet cooking was actually finding ways to eat roadkill. The meat pictured was trim from 2 whole beef tendloin used to make Chateaubriand. It requires very little cooking but chuck, sirloin or stew meat are all fine choices that require longer cooking for the dish to become tender. If you prefer Beef Stroganhoff, temper some of the hot liquid with sour cream and add it back to the pan just before serving. If you like the richer flavor of bourguignonne, render the fat from smoked loin of pork (Canadian Bacon) salt pork or thick chunks of bacon. Use the rendered fat plus cooking oil to brown the meat. Add the blanched pork back to the sauce with the browned meat and vegetables.
As soon as the beure manie is added, the browned meat and vegetables are added back to the pan and simmered until tender. This style of cooking is known as Burgundian, developed on the fly as Napolean and his chef esCoffier were held under seige during battle. In the absence of refined ingredients they ate wild game and seasoned it with weeds (herbs) fungus (truffles) and boiled it in wine. The birth of gourmet cooking was actually finding ways to eat roadkill. The meat pictured was trim from 2 whole beef tendloin used to make Chateaubriand. It requires very little cooking but chuck, sirloin or stew meat are all fine choices that require longer cooking for the dish to become tender. If you prefer Beef Stroganhoff, temper some of the hot liquid with sour cream and add it back to the pan just before serving. If you like the richer flavor of bourguignonne, render the fat from smoked loin of pork (Canadian Bacon) salt pork or thick chunks of bacon. Use the rendered fat plus cooking oil to brown the meat. Add the blanched pork back to the sauce with the browned meat and vegetables.
Oodles of Noodles
The bite of rustic pasta is the perfect foile for the richness of the meat. Glutenous rice flour punches up the chewiness of pasta from all purpose flour. In the food processor are
1 1/2 cups flour
1/2 cup rice flour
3 large eggs
Accent
dollop of oil
The bite of rustic pasta is the perfect foile for the richness of the meat. Glutenous rice flour punches up the chewiness of pasta from all purpose flour. In the food processor are
1 1/2 cups flour
1/2 cup rice flour
3 large eggs
Accent
dollop of oil
Yo Yo
Dust the pasta sheet and roll the dough into a cylinder. Cut the cylinder into to desired thickness (this determines the width of the noodles) Unroll the pasta circles like you would drop a yoyo on a string. Let pasta sit in flour dusting until ready to cook. Homemade pasta cooks much more quickly than machined and it also foams excessively when first added to the water. Blow on the foam as you would blowing out the candles on a cake. The foam soons disipates.
Dust the pasta sheet and roll the dough into a cylinder. Cut the cylinder into to desired thickness (this determines the width of the noodles) Unroll the pasta circles like you would drop a yoyo on a string. Let pasta sit in flour dusting until ready to cook. Homemade pasta cooks much more quickly than machined and it also foams excessively when first added to the water. Blow on the foam as you would blowing out the candles on a cake. The foam soons disipates.
