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Added: 12-01-2010
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Description:
Pinot Noir (Lamb) Demi Glace
The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-E: Lamb Demi Glace
½ tsp good Olive Oil
At least 24 ounces lamb Trimmings (Can add some beef to make weight)
12 ounces best available Pinor Nior Wine
2 quarts Clear Cold Water
1 Vidalia onion split in half
1 small head celery, rough chop
1 bag baby carrots (12 oz)
2 clove garlic
2 sprig thyme
Few Sprigs Parsley (Flat)
1 sprig rosemary
Several peppercorns
2 bay leaves
Several Juniper berries
3-4 Tsp arrowroot
1 Tsp whole butter (I said Butter! NO substitutions, dammit!)
Salt & pepper to taste
Grease a half sheet pan (or large cookie sheet- NOT TEFLON COATED) with olive oil. Press onion halves into pan, cut-side down.
Arrange lamb scraps & trimmings around pan- fattier pieces place fat side down against pan.
Cover meat with carrots, celery
Put garlic cloves in a corner- on pan surface
ROAST at high heat for 40-60 minutes, until onions caramelize, veggies are dark, dark brown, and meat has crisped (border-line burnt)
CAREFULLY drain grease from pan. Scrape contents of pan into 6 qt stock pot (or larger)
Place pan on the fire, deglaze pan with wine, gently scraping all bits off pan bottom with spatula- Add wine/pan mix to stock pot
If pan is not clean douse with water, and continue to scrape off roasted bits into stock pot- then add remainder of water into pot
Add bay leaf, peppercorns, thyme, rosemary, Parsley, juniper berries to stock (Make a Bouquet Garni- if you want to get all frenchified)
Bring to boil- then back down to simmer, scumming every 10 minutes or so- cooking at least 90 minutes. If stock gets too low (below solids line in pot) just add water to top of solids
When color deepens, and stock is flavorful, drain through a sieve- pressing out stock with a ladle
Allow to stand for 30 minutes (or refrigerate overnight) then remove fat-cap with ladle off top
Run stock thru cheese-cloth
Bring back to the low boil, and scum
Add 3 tsp of water to 3 Tsp arrowroot, whisk to smooth
SLOWLY add Arrowroot mix into boiling stock, (only as much as required) whisking hard , until thickens to cover spoon
Lower heat to simmer, scum-out Arrowroot
Mount a nut of butter moments before serving
Yeild: About 18 fl ounces of WOW
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