Saturday, November 13, 2010

Recipies this week

Fish Fumet- Yeilds 1/2 gallon

1/2oz butter 
2oz onions
1oz celery 
1oz carrots
1oz mushrooms
4oz dry white wine
2 1/2 quarts cold water 
4lbs fish bones
Shacet: 1 Bay Leaf, 1/4 tsp black peppercorn, 6 Parsley Stems, 1 Clove.

Melt the butter in a sauce pan, add the mirepoix(onions, celery, carrots, mushrooms) and sweat the veggies over low heat careful not to add color. After sweating the veggies  add the fish bones on top of the veggies and add the wine, place a round piece of parchment paper over and let simmer. Once the wine is reduced by half add the water and sachet and simmer, never boil. let simmer for 30-45 minutes skimming the foam that floats on the top of the water. After simmering for 30-45 mins, strain through a china cap lined with layers of cheese cloth. 

Espagnol- Yields 2 quarts

8oz Onions 
4oz Carrots
4oz Celery 
4oz Butter
4oz Flour
2oz Tomato Paste
3qt Brown Stock 
1cup Red Wine 
Sachet: Cheese cloth, Clove, Parsley Stem, Thyme

In a large sauce pan melt the butter, then add the Mirepoix(onions, carrots and celery) until colored, add the tomato paste then add red wine and turn up the heat until the red wine is reduced by half, turn off the heat and add the flour, stir until mixed in, then add the brown stock and turn on the heat again, bring to a simmer,  Add the sachet, and simmer for 2 hours.

Chicken Stock- Yields 2 gallons

10-12lbs Chicken Bones
10-12lbs qt Water
  1lb Onion 
  8oz Carrot(optional) 
  8oz Celery 
 1 Bay Leaf
 6-8 Stems Fresh Thyme
 1/4tsp Peppercorn
 6-8 Parsley Stems
2 Whole Cloves

Blanch the bones by placing them in cold water and bring to a boil, drain and wash the bones. Place the bones in another Stockpot and cover again with cold water, Bring to a boil reduce to a simmer, and skim the skum that gathers on the top, Add the Mirepoix and the Sachet. Simmer for 3-4 hours skimming when skum gathers on top. Strain through a china cap and cheese cloth.

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