Carrot Consomme Recipes

CONSOMME

Steps:

• Preheat oven to 400 degrees.
• Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.
• Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.
• Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.
• Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.
• Mix first 4 ingredients thoroughly and stir into cold stock.
• Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)
• Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.

CARAMELIZED ESSENCE OF CELERY CONSOMME

Steps:

• In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized.
• Transfer to a stainless steel bowl, and set in an ice bath to cool.
• In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well.
• In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well.
• Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes.
• Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper.
• Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls.

CONSOMME

Steps:

• Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
• Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
• In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.

CARROT CONSOMME

Steps:

• Combine all ingredients in a large pot with 3 quarts of water over very low heat. Simmer for 3 hours. Remove from heat and cool for 1 hour. Strain carefully through a fine mesh strainer. Discard the vegetables and reserve the broth.

BEEF CONSOMMé

Steps:

• Prepare clarification mixture Pulse chopped onion, carrot, and celery in a food processor or mini-chopper until finely chopped. Whisk egg whites until frothy, then add ground beef and chopped vegetables and mix well with your hands. Cover and chill in the refrigerator for at least 1 hour (or overnight).
• Make onion brûlé Sear the remaining onion wedge in a small cast-iron skillet over medium-high heat on both cut sides until blackened, then coarsely chop.
• Clarify stock Pour stock into a stockpot. Remove the clarification mixture from the refrigerator and add the browned onion and the tomato, then add this mixture to the pot. Set over medium-high heat and whisk briskly until thoroughly incorporated with the stock. Use a wooden spoon to stir at a slower speed until the solids rise to the top, then stop stirring. Continue cooking until frothy bubbles start to form around the sides of the raft. Reduce heat to medium-low and use a spoon or a ladle to make a hole in the raft so the consommé can bubble freely, and you can see the color and clarity of the broth. At this point the broth should be clear; further simmering is to develop more flavor.
• Remove raft and strain consommé Cook for 1 1/2 to 2 hours, or until the raft starts to sink a bit. Ladle the consommé from the pot through the hole in the raft (or you can crack it at this point, since it has solidified) into a cheesecloth-lined sieve set over a heatproof container. Discard the raft. Then strain broth again, this time through a coffee filter. Remove fat by sweeping a paper towel across top of consommé several times. Reheat if necessary. Season with salt and garnish as desired. If not serving immediately, allow consommé to cool and then refrigerate overnight in an airtight container. Before using, remove and discard solidified fat that has accumulated at the top and reheat consommé over gentle heat, just until hot.
• Follow the directions above for beef consommé, substituting ground chicken and chicken stock for the ground beef and beef stock.
• Use only coarse salt to season consommé; iodized (table) salt will cause it to turn cloudy.
• The clarification mixture should be kept as cold as possible until needed (always add tomato, or other acidic ingredient, just before using, since it will cause the egg whites to coagulate too soon).
• Monitor the temperature of the consommé as it cooks to make sure it is at a gentle simmer.

GLAZED CARROTS AND BRUSSELS SPROUTS

Steps:

• Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
• Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.

CARROTS CONSOMME'

Steps:

• reduce chicken stock in sauce pan by almost 1/2 to concentrate flavor.
• Cut carrots in 1 1/2 inch peices.
• In saucepan, melt butter and saute' onion and parsley till tender.
• add carrots, chicken stock and nutmeg.
• cover and cook over medium heat for about 25 minutes.
• uncover and cook another 20 minutes or until carrots are tender.