Beef Consomme

OKkkkk.... Need clear GOOD-TASTING liquids for my tests... may try this!

A staple in french cooking and time-consuming to make, but well worth every minute! It must be absolutely fatfree to become clear. This recipe calls for some cooking experience and a lot of care and patience, please follow the instructions carefully! The list of ingredients states beef round steak, which I couldn't alter...it means simple beef round, or as also listed beef rump.

16 cups beef stock (4 quarts)
1 large onion, cut into 2 halves horizontially
1 very small onion, quartered
1 small carrot, peeled and cut into 2-inch pieces
1 stalk celery, cut into 2-inch pieces
2 tablespoons packed fresh parsley
1/2 teaspoon fresh leaf thyme
5 whole black peppercorns
2 whole juniper berries
1 1/2 lbs beef round steak or rump roast, all fat trimmed and cut into 1-inch cubes
3 large egg whites

6 1/2 cups
3 hours 50 minutes 50 mins prep


1. Reduce the beefstock by boiling down to half in a large stockpot over medium heat with semi-open lid.
2. Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
3. They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
4. This will not influence the taste of the consomme, but make the color dark brown.
5. Chop all the vegetables (not the spices!) in the food processor til very coarse.
6. Add the beef cubes and pulse several more times, but do not puree!
7. Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
8. Wisk the mix into the warm beefstock reduction and let simmer without boiling.
9. Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
10. When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
11. Continue to simmer, until the eggfoam mixture is solid, about another 30 minute.
12. Remove pot from heat.
13. Skim the eggfoam mix carefully off the top with a slotted ladle.*.
14. Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consomme 1 spoonfull after another through the sieve into a big sauce pan.
15. If for any reason the consomme is NOT clear at this stage, reheat and add 3 more egg whites to the consomme. This should pick up any left over particles in the liquid.
16. Always move the fluids slowly and carefully.
17. Repeat the sieving process, if necessary.
18. Heat consomme gently and season with salt to taste.
19. The consomme should be of a warm brown color.
20. Best as a soup in a french gourmet dinner.
21. * Do not discard the leftover solid foam etc, but let it cool down and let you pooch have a healthy, yet luxurious Sunday treat!

Penne with Chicken, Spinach, Sun-Dried Tomatoes & Goat Cheese

This is from Whole Health MD

Although 14 cups of spinach may seem an astonishing amount, it actually is about the quantity of packaged spinach in a one-pound bag from the supermarket. What seems like an impossible amount of spinach before it goes into the pan soon shrinks to more modest proportions. In any case, one taste of this lovely sauce will make the actual number of spinach leaves you washed, stemmed, and shredded simply fade away.

• 1/4 cup (not oil-packed) sun-dried tomatoes
• 1/2 cup boiling water
• 2 teaspoons olive oil
• 6 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
• 8 ounces penne pasta
• 3 garlic cloves, minced
• 14 cups (loosely packed) shredded stemmed spinach
• 3 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
• 4 ounces soft goat cheese, crumbled

1. In small heatproof bowl, combine sun-dried tomatoes and boiling water, and set aside to soften, about 10 minutes. Reserving soaking liquid, remove tomatoes and coarsely chop.

2. In large nonstick skillet, heat oil over medium heat. Add chicken and cook, stirring occasionally, until chicken is golden brown and almost cooked through, about 3 minutes. Transfer chicken to a plate and cover loosely to keep warm.

3. Meanwhile, in large pot of boiling water, cook pasta according to package directions.

4. Add garlic to skillet and cook until softened, about 2 minutes. Add sun-dried tomatoes and their soaking liquid, chicken, spinach, basil, vinegar and salt, and cook until spinach is wilted and chicken is cooked through, about 4 minutes.

5. Stir cornstarch mixture into spinach mixture, bring to a boil and cook until lightly thickened, about 1 minute. Stir in goat cheese until melted and transfer to large serving bowl.

6. Drain the pasta and toss with sauce.

Ramen Shrimp Pouch

This looks like fun... and like the lunches I saw in Honk Kong.

Ramen Shrimp Pouch
Recipe courtesy Alton Brown

Special equipment:
4 (18-inch) squares aluminum foil
1/2 cup dried mushrooms, chopped (I think next time I will soak them for a few minutes)
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes (They need the red pepper)
1/2 teaspoon kosher salt
1/2 cup vegetable broth
1/4 cup mirin (White Rice Wine)
2 tablespoons soy sauce
4 teaspoons sesame oil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the four pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

Cheesy Chicken Wings

Cheesy Chicken Wings

16 chicken wings
2 tablespoons butter
3/4 cup crumbled soda crackers
3/4 cup Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

Wash chicken and pat dry.

In a bowl combine, crackers, herbs and Parmesan cheese. Add seasoning and mix well.

Melt butter.

Dip chicken first in melted butter, then into crumb mixture.

Arrange chicken on a lightly oiled baking dish and bake at 375 degrees F for about 30 minutes or until lightly brown.