CHICKEN CONSOMME: BASIC CLARIFICATION
Steps:
- In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed.
- In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend.
- Place the stock in a large pot and add the "raft" (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying.
- Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points.
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.
CLASSIC CHICKEN CONSOMMé
Steps:
- Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.
- Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.
- Return the clear liquid to the pan and reheat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.
Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 273 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
CARROT CONSOMME
Provided by Molly O'Neill
Categories project, appetizer, side dish
Time 4h15m
Yield Two quarts
Number Of Ingredients 9
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.
CARROT PURéE
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités. You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey.
Provided by Martha Rose Shulman
Categories appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Steam the carrots above 1 inch of boiling water for 15 minutes or until soft. Remove from the heat and transfer to a food processor fitted with a steel blade.
- Pulse the carrots in the food processor and scrape down the sides of the bowl. Turn on the food processor and while the machine is running pour in the olive oil and lemon juice. Process until the carrots are pureed. Stop the machine and scrape down the sides of the bowl with a spatula. Add the cumin seeds, caraway seeds, Aleppo pepper or chili powder, and salt to taste and process until incorporated. Taste and adjust seasonings. Transfer to a serving bowl or platter.
- If using the seasoned yogurt, combine all of the ingredients and mix together well. Make a well in the middle of the carrots and spoon in the yogurt.
- Serve the carrot puree with pita triangles, croutons, or crudités.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 10 grams
CARROTS CONSOMME'
Make and share this Carrots Consomme' recipe from Food.com.
Provided by chefmick
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145.4, Fat 7.7, SaturatedFat 4.2, Cholesterol 19.5, Sodium 323.1, Carbohydrate 15.1, Fiber 2.9, Sugar 7.2, Protein 4.7
BEEF CONSOMMé
Consommer means "to accomplish" or "to finish" in French, and consommé is indeed a "finished" stock. (In a culinary context, one could say that to make a consommé is to bring out in full all of the flavors.) What gives consommé its purity and clarity is a bit of culinary magic: Egg whites (combined with mirepoix and ground meat) coagulate in the soup and rise to the top (forming a "raft"), drawing up any impurities that would otherwise cloud the stock. This mixture also infuses the broth with deeper flavor, as does an onion brûlé (or charred onion), which imparts deeper color to the broth. After an hour or two of simmering, the raft is also discarded, leaving behind a clear, intense broth. Consommé can be served either hot or cold, usually garnished in some way or another (there are literally hundreds employed in formal French cuisine); one of the more common embellishments is vegetables cut into julienne or brunoise (page 14), such as the blanched carrot and leek shown here.
Yield Serves 4 to 6
Number Of Ingredients 8
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.
More about "carrot consomme recipes"
CARROT CONSOMME RECIPE - CARROT CONSOMME WITH GNOCCHI
From honest-food.net
4.8/5 (4)Total Time 2 hrs 30 minsCategory SoupCalories 333 per serving
- Start by making the consomme. Peel the carrots and chop them roughly. Pulse them in a food processor (or chop them fine) until they are in little bits, but not pureed.
- Put the carrot in a heavy, lidded pot and cover it with the water. Bring to a boil, then drop to a simmer and cook for 20 minutes. Turn the heat off, cover the pot and let this steep for 1 hour.
- Strain the broth through a fine-meshed sieve lined with either cheesecloth or a paper towel. Clean out the pot and return the strained broth to it. Set aside for the moment.
- Once the carrot broth is steeping, get a large pot of water ready; this is what you'll cook the gnocchi in. When it's boiling, add enough salt to make it taste like the sea.
CONSOMMé AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4/5 (6)Servings 12Cuisine Western EuropeanCategory Soup
BEST VEAL CONSOMME RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEEF CONSOMME - CRAVING TASTY
From cravingtasty.com
LOW FODMAP CARROT CONSOMMé - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (2)Category Appetizer, SoupCuisine AmericanTotal Time 3 hrs 10 mins
- Combine all of the ingredients in a large stockpot, cover, bring to a boil over high heat, then adjust heat and simmer for 3 hours. Remove from heat, cool briefly, then carefully pour through a cheesecloth lined fine-mesh strainer into another large pot. Discard vegetables. Taste the consommé and season with salt as desired. Re-heat and serve.
- Consommé can also be cooled and refrigerated in an airtight conatiner for up to 3 days. Reheat on stovetop.
RECIPE: CARROT CONSOMMé | RECIPES, CONSOMME RECIPE, CHEF RECIPES
From pinterest.ca
EASY BEEF CONSOMMé - A SPICY PERSPECTIVE
From aspicyperspective.com
BEEF, CARROT AND MISO CONSOMMé / BROTH RECIPE — MISO TASTY
From misotasty.com
CARROT CONSOMMé - BIGOVEN.COM
From bigoven.com
BEEF CONSOMMé RECIPES - BBC FOOD
From bbc.co.uk
CARROT CONSOMME - BIGOVEN.COM
From bigoven.com
MUSHROOM CONSOMME RECIPES FOR FANCY DINNER - HUBPAGES
From discover.hubpages.com
CARROT CONSOMME RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARROT CONSOMMé WITH LEMONGRASS, GINGER, SPICY ASIAN GRILLED …
From yiannislucacos.gr
LA TIMES CARROT CONSOMMé RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
10 BEST VEGETABLE CONSOMME RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love