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Posts tagged ‘cooking’

Friends & Family SALE!

Just for you! Use the promo code FRIENDS13 at checkout and receive 15% off everything at dartagnan.com. Only through midnight on October 3. 2013.

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Making Chicken Stock

“Indeed, stock is everything is cooking. Without it, nothing can be done.”  –Escoffier

Forget about the cans and boxes of watered-down, flavorless stock in stores. The best stock is made at home and the good news is: it’s not difficult to do. You will be amply rewarded with glorious, golden liquid that will boost the flavor of sauces and serve as a base for soups. Professional chefs confess that they dip into a constantly bubbling stock pot when water is called for in a recipe.

Stock cooling in quart containers

Health benefits

When Brillat-Savarin said, “Soup is a healthy, light, nourishing food, good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion,” he was not referring to canned soup or low-sodium, thin broth. Bone broth rich with gelatin was the basis of soup in his day. And French studies on gelatin have found it to be useful in treatment of many diseases, and helpful to digestion.

Rich, homemade chicken stock has been called “Jewish penicillin” for its healing qualities. Bone stock has minerals that the body can absorb easily—important ones like calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Why pay for supplements like glucosamine chondroitin, which supports joint health, when you can get it naturally from bone stock?

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How it’s done

Whether making chicken, fish or beef stock, the first thing you will need is a pile of bones. And the next is a stainless steel pot. The one we used is a 14-quart stock pot, but depending on how many bones you have, you can do this in a smaller (or larger) pot.

Waste not, want not. Start a bone collection; save all the bones, wing tips, backs, necks and gizzards from any poultry that you eat. Seal the bones in a bag and store in the freezer until you’ve collected enough and are ready to make the stock. No need to defrost them–frozen clumps can go right into the stock pot.  And you can mix raw and roasted bones and bits together in the pot.

If you can get hold of chicken feet, throw them in–the collagen in them makes a gorgeous, gelatinous broth that jiggles when refrigerated. This is the holy grail of chicken stock.

We used a combination of a fresh, raw chicken carcass mixed with frozen chicken bones.  Toss the carcass and bones into the pot with the onion, carrots, celery and bay leaves. Cover with water. The rule of thumb here is that meat, bones & water + heat & time = stock.  All you need to do is fill the pot with as much water as possible and let time and heat do their thing.

Bring the whole thing to a boil, and skim the foamy scum off the top. Always skim! The effluvium that rises to the top can spoil the taste of the stock, and it looks pretty nasty, too. You can use a broad, flat spoon or a fine-mesh strainer to do this.

Then reduce the heat and simmer for 6 to 8 hours. The longer you cook it, the more concentrated and flavorful the stock will be.  You can cook it for 10 hours if you like, or even 24. It will just continue to reduce and become more delicious.  About 10 minutes before finishing, add the optional parsley (just throw it in whole), for added dimension and brightness.

Allow to cool a bit before attempting to remove the bones, chicken scraps and soft vegetables with a strainer or slotted spoon. Strain the stock into another pot or large bowl. Allow to cool and skim off the fat as it rises to the top. Be sure to save the fat. Chicken fat, aka schmaltz, is a valuable cooking medium, and a necessity in chopped chicken liver. Or leave the fat in the stock, and pour into quart or pint containers.  Do not fill to the top, as the stock will expand when frozen. Store a quart in the refrigerator and put the rest in the freezer. When you chill it, the fat will separate and you can remove it then.

Use chicken stock in sauces, soups and sautéed vegetables. Add some to the water when cooking rice and pasta. You will soon find it an indispensable ingredient in the kitchen. Add salt and pepper when you cook with the stock, but never in the reducing process, or it will get too salty.

What You Need for Chicken Stock 

1 whole free-range, organic chicken (or assorted bones)
2-4 chicken feet
1-2 onions, cut in half
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2-3 bay leaves
Bunch of parsley (optional)
 

 

Duckspotting @ Cru Oyster Bar, Nantucket, MA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Cru Nantucket Duckspotting

Where: Cru Oyster Bar

What: Chef  Erin Zircher’s Painted Hills Burger with Brioche Bun, Vermont Cheddar, Truffle Mayo & Pickles

How: Cru Oyster Bar is at One Straight Wharf, Nantucket, MA 02554 |  for reservations, call 508-228-9278

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com.

Duckspotting @ Bernards Inn, Bernardsville, NJ

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

DS Bernards Inn

Where: The Bernards Inn

What: Chef Corey Heyer’s  Buffalo ribeye with crispy polenta, chanterelles and summer vegetables

How: The Bernards Inn is at 27 Mine Brook Road, Bernardsville, NJ 07924 |for reservations, call 908-766-0002

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com.

A Saucy Series, Part IV: Blanquette de Veau

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

 Blanquette de Veau

When I think of the Paris of Hemingway and Picasso, I think of Blanquette de Veau. It was one of the first classic bistro dishes I had in Paris as a student.  Honestly, it was a disappointment because the veal wasn’t very good. I knew the dish had greatness in it and tried making it differently.

Blanquette de veau post

As part of my sauce series, Blanquette de Veau uses one of Careme’s mother sauces.

The Allemande is chicken stock-based velouté with egg, cream and lemon (also called a Sauce Blonde or Sauce Parisienne). With a sauce this luxurious I wanted a cut of veal that would be equal to the dish.  Instead of using traditional veal shoulder or neck cuts, I went for the tenderloin for my blanquette de veau and was over-the-moon with the results. A very light cooking resulted in soft pillows of tender veal in the beautiful sauce. In this recipe, you don’t brown anything, so it has a more delicate flavor.

Served with noodles or rice it will become a favorite.

All you have to do is make a few adjustments to get the flavors missed from not cooking the veal for a long time –– I think it’s worth it.

blanquette de veau 3

 Recipe: Blanquette de Veau

D’Artagnan veal tenderloin, about 2 ½ lbs., trimmed and cut into cubes and thoroughly rinsed before and after trimming *
1 pint pearl onions, peeled
2 T butter
6 c stock (veal or chicken)
Bouquet garni: 1 thyme sprig, 1 bay leaf, parsley stems, 6 peppercorns, 2 cloves garlic, sliced and 3 cloves tied in cheesecloth or loose
1 celery stalk cut into sticks
1 large carrot, peeled & cut into thick sticks
1 small leek, sliced in half in 4” pieces
1 t coarse salt
4 T butter
5 T flour
2 T vermouth
2 T Cognac
1 container veal demi-glace
3 egg yolks
½ c heavy cream
2 c sliced mushrooms (I used a combination of crimini and shitake without stems but pure white mushrooms are the classic for this)
1 T lemon juice
salt and pepper to taste
minced fresh parsley
chopped yellow celery tops (optional)

Take the veal cuttings, vegetables, bouquet garni and stock and put in a large pot (a wide-mouthed enamel cast iron pan is perfect).  Heat it and simmer on medium-low for 1½ hours, skimming and checking as you go.

While you are doing this, take ½ c of the stock from the pan and 2 T butter and simmer the onions covered for 10 minutes.  When they are nearly done remove the cover and reduce the liquid till it is syrupy.  Remove and reserve the onions and the glaze.

After 1½ hours, strain the stock, pressing on the solids and then discard the vegetables and meat bits. Add the demi-glace to the stock.  You should have around 4 cups.   You can do all of this the day before so that the dish comes together quickly before the meal.

Rinse the veal cubes again and add to the stock**.  Cook for about 15 minutes over very low heat… barely a simmer.  Check it –– you want it medium rare (you will need to heat it again when you add the egg and cream, that’s when you will finish cooking the veal).

When it’s done, remove the meat and strain the broth over a fine mesh.  Reserve 3¼ cup of the stock for the velouté.  Clean out the pan and place the meat and onions with the glaze in it.  Cover (you can do this the day before too, but I think veal is best the day it is cooked –– you can do the rest of the recipe earlier in the day and heat it gently if you would like.

Melt 4 T butter slowly, then add the flour and stir it in –– let it cook for a few minutes but do not let it brown.  Slowly add the stock, whisking. Add vermouth and cognac. Cook it over medium heat for 10 minutes, stirring regularly.  Add the sliced mushrooms tossed in the lemon juice and cook for another 10 minutes or until the mushrooms are soft.  This cooking is what helps give the sauce the beautiful texture… don’t rush it.

Remove 1 cup of the sauce without the mushrooms.  Whisk the egg yolks and cream together and add the reserved hot velouté.

Add this to the meat and onions and cook over a low heat, stirring gently.  Do not let it boil.  Keep the sauce below 180º or the egg will curdle (using a wide-mouthed casserole makes this easy). Just for the heck of it I checked the temperature of the veal cubes –– they seemed to be around 145º –– perfect medium.

When everything is heated though taste for seasoning and add salt and pepper if needed, serve with noodles, rice or potatoes. Sprinkle with parsley and celery tops (I love the flavor of celery tops, originally, they were what was used and the bottoms were tossed!).

The dish re-heats successfully in the microwave too.blanquette de veau 1

* Alisha at D’Artagnan said she made this dish with veal cheeks.  I read up on them and found that about 4 pounds cleaned of silverskin would give you about the right amount.  They would cook for a few hours till tender (it may be 4 or 5 hours on a slow heat). You would skip my additional step.

 ** There are those who do not like the gray scum that veal can generate.  If that bothers you, put the veal in a skillet and cover with water.  Bring to a low boil for 2 minutes and then strain and rinse the veal.   I did not do this step since I was more into the texture and the cloudy stock didn’t seem important in the velouté.

Wagyu Beef is 25% off!

Go wild for Wagyu beef! It’s the peak of grilling season, time to show off your skills. We’ll help with 25% off our entire selection of Kobe-Style Wagyu beef. The rest is up to you.

Sale ends July 31, 2013 at 12:00 PM EST.  

Wagyu Sale 25% foie burger image

Try our Ultimate Burger: a Wagyu patty topped with foie gras & a dollop of truffle butter.

Duckspotting @ Tuyo Restaurant, Miami, FL

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

My Down Island French Toast Norman Van Aken Tuyo, at the Miami Culinary Institute EDIT

Where: Tuyo Restaurant

What: Chef Norman Van Aken‘s  My Down Island French Toast with foie gras

How: Tuyo is at the rooftop of Miami Culinary Institute at Miami Dade College, 415 N.E. Second Ave., Miami, FL 33132  |   for reservations, call 305-237-3200

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com.

Armchair Traveler: Gascony

We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of course, she is Gascon to the bone.

Settle in and give Michael your undivided attention for a little while. You will be rewarded with an appreciation for Gascony; the people, the beauty of the countryside, the way that agriculture and food are intertwined, and the intense devotion to eating, drinking and living well.

Plus, you will get a sense of the ethos that built D’Artagnan, as Ariane has worked for 28 years to bring these sensibilities to the culinary scene in the United States.

Breakfast at the Kitchen at Camont. Photo: Gentl & Hyers, Conde Nast Traveler

You may want to pour yourself a glass of wine (or Armagnac) to sip while you find out why ancient Gascony is France’s new foodie destination. And then book your trip. It’s that inspiring.

The rolling hills of Gascony, France. Photo: Gentl & Hyers, Conde Nast Traveler

Duckspotting @ Sorellina, Boston, MA

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Sorellina Duckspotting

Sorellina Duckspotting in Boston, MA

Where: Sorellina, Boston, MA

What: Chef Marga Raffucci’s Veal “Saltimbocca”  with Prosciutto, Maitake Mushrooms and Truffle Whipped Potato

How: Sorellina is at 1 Huntington Avenue Boston, MA 02116  |  for reservations call (617) 412-4600

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com

A Saucy Series, Part III: Sauce Chasseur

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Chasseur

When the Kennedys came into the White House the quality of the food served there went from 0 to 60.  Instead of cooks and caterers Jacqueline Kennedy hired French Chef René Verdon. As you might imagine, he played an important role in bringing French cuisine to America.

jfk & chef rene verdon

JFK and Chef Rene Verdon.

One of the most famous dinners of the administration was held in 1961. Instead of serving a state dinner at the White House, an elegant tent was erected at Mount Vernon and the meal was an enormous success.

There was avocado and crabmeat mimosa, a wonderful rice dish and raspberries with crème Chantilly.  The main course was Poulet Chasseur.

Sauce Chasseur JFK 3 mt vernon dinner

A view of Mount Vernon from the beautiful tent.

As part of my sauce series, Sauce Chasseur is made with French tomato sauce, one of the mother sauces of the 19th century that differs from Italian sauce in that it has flour and stock in the mix and is slow cooked with a ham knuckle or trotter.  This addition gives the Sauce Tomate a velvety texture that is perfect for the elegant dish.  I decided to use guinea hen instead of chicken for a deeper flavor.  If you’ve never tried it, guinea hen is a great bird… sort of a cross between chicken and pheasant.  I think when you try it you’ll see why everyone wanted a seat at the Kennedy table.  The food and the company were superb.

Escoffier Sauce Chasseur

6 medium mushrooms
2 T butter
2 T olive oil
1 t minced shallots
1 c white wine
2 oz brandy
½ c tomato sauce*
1 c demi-glace
1 T meat glaze (Boil 1/2 c stock till reduced to a thick glaze – pay attention to it – it goes from glaze to burn quickly at the end; a non-stick pan is perfect for doing this.)

Peel and mince the mushrooms, heat ½ oz butter and olive oil.  Fry mushrooms till slightly browned.  Add t of minced shallots and remove half the butter.  Pour 1 c white wine and 1 glass of brandy; reduce by half and finish with tomato sauce, 1 c demi-glace and 1 T meat glaze boil 5 minutes or until it is thickened slightly. Strain and reserve. You will have 1 cup of sauce.

*Tomato sauce

1 large can tomato puree (I used Muir Glen fire-roasted crushed tomatoes)
1 strip bacon, chopped
small piece ham knuckle or trotter with bone or piece of ham with bone – about the size of a child’s fist
3 T carrot, chopped small
3 T onion, chopped small
bouquet garni
small clove of garlic
1 T butter (the bacon will give up about 1 T of fat, add more butter to make 2 T fat)
2 T flour
1  t salt
1 t sugar
pinch pepper
1 c stock

Cook bacon in butter, sprinkle with flour, add tomatoes and veg and ham and stock.  Boil and cook over low heat for 2 – 3 hours, stirring frequently (it will scorch a little). Take out bouquet and ham and strain, pressing on the solids. Whisk till smooth.

sauce chasseur 3

Escoffier’s Guinea Hen Chasseur 

The guinea hen will serve 2 – 4, a chicken will serve 4 – 6

guinea hen or a 3-1/2 lb chicken cut into serving pieces (breasts without bone, legs, thighs and wings –reserve back and breast bone for stock) or 4 breast or 8 thigh pieces
salt and pepper
1 T butter
1T olive oil
¼ c white wine
1 T cognac
1 c chasseur sauce
8 sliced mushrooms ( I used shitakes and chanterelles)
chopped parsley (tarragon and chervil are nice too but optional)

Salt and pepper the meat and brown it well in equal quantities of butter and oil. Cook at medium heat until cooked through.  Cook the breast meat less than the rest of the meat. Place on a dish and cover.  Sauté the mushrooms in the remaining fat.

Pour out the fat. Swirl the saucepan with white wine and cognac and reduce.  Put the chicken back in the pan and toss with mushrooms, pour chasseur sauce over the meat and sprinkle with herbs.

Couronne de Riz Clamart

Based on recipe from Kennedy’s social secretary Letitia Baldrige, 6 servings

2 tsp butter
1/2 cup each finely chopped red and green pepper
 (I used 1 poblano pepper)
3 cups cooked long grain white (or brown) rice
2 eggs, beaten
1/4 cup freshly grated Parmesan cheese
 (I think 1/2 c is better)
1 cup chicken stock
2 tbsp chopped fresh parsley
1 plum tomato, peeled, seeded and finely chopped (I used about 8 un-peeled cherry tomatoes since they have flavor at this time of year)
1/4 tsp each salt and pepper
1 cup baby peas

In skillet, melt half the butter over medium-high heat. Add peppers, cook, stirring often, for about 5 minutes or until lightly browned. Reserve.

In bowl, gently stir together rice, eggs, Parmesan cheese, chicken stock and parsley.

Stir in peppers, tomato, salt and pepper.

Spoon rice mixture into generously buttered 1 quart round tube mold or Bundt pan, packing down gently with spoon (I used a copper mold and put ramkins in the center since I wanted a taller shape!)

Bake in 350 degree oven for 25 to 35 minutes or until lightly browned.  Remove from oven and let stand for 2 minutes.

Invert over serving platter over top of mold and turn out rice mixture.

Toss peas with remaining butter, spoon into center of rice ring.