Consommé Madrilène Chilled Consommé With Red Peppers And Tomatoes Recipe 45 Recipes

CONSOMMé MADRILèNE (CHILLED CONSOMMé WITH RED PEPPERS AND TOMATOES) RECIPE - (4/5)

Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes) Recipe - (4/5) image

Provided by Whisk

Number Of Ingredients 15

Ingredients

10 cups chicken stock
Salt
12 ounces ground beef, lean
1 leek (green part only), chopped fine
1/2 stalk celery, chopped fine
2 carrots, chopped fine
3 medium tomatoes, chopped
2 tablespoons fine-chopped fresh herbs (parsley, chervil, and tarragon)
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 bay leaf
2 egg whites
30 peppercorns, crushed
8 ounces red bell pepper, diced fine
1 small tomato, peeled, seeded, and diced
Chervil or parsley leaves for garnish

Steps:

Season the chicken stock with salt and bring it to a boil. Cut the leeks, celery, and carrots in a fine dice, or brunoise. Chop the tomatoes. Mix the egg whites, lean ground beef, vegetables (leeks, celery, and carrots), and aromatics (herbs, bay leaf, and peppercorns). This mixture is called a raft. Add some water and hot stock to the mixture to bring the temperature of it up. Then, add this mixture to the hot stock and stir it around. Before the mixture comes to a boil, stir the consommé so that the egg whites don't stick to the pot and burn and to ensure the protein is distributed evenly. After it starts to boil, simmer for 1 hour. Don't stir after this. Check the pot to make sure there is a chimney so that the liquid can bubble through. Remove the consommé from underneath the raft. Chill. To prepare the garnish, dice the red bell pepper and place in cold, salted water. Blanch for 10 minutes and chill in an ice bath. Peel, seed, and dice the tomato. To serve, ladle the consommé into a bowl and garnish with the red bell pepper, the tomato, and chervil or parsley.

CHILLED TOMATO CONSOMME

Chilled Tomato Consomme image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

4 pounds fresh tomatoes, roughly chopped
4 green onions, chopped
1/2 lemon, juiced
1/2 cup fresh basil leaves
2 garlic cloves, peeled
Kosher salt and freshly ground black pepper
1/2 beet root, peeled and sliced
Fresh chives, for garnish
Special equipment: Butcher's twine, 3 to 4 large pieces cheesecloth (about 2 by 2 feet)

Steps:

Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

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