| Brown Beef Stock |
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3 lbs beef shank meat
3-4 lbs cooked beef bones
2 carrots, scrubbed and quartered
2 halved peeled onions
2 t salt
2 celery stalks |
¼ t thyme, or one small sprig
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
2 whole cloves |
Arrange first four ingredients in shallow roasting pan; roast in 450° oven 30-40 minutes, turningto brown evenly.
Remove from oven; drain off fat. Place browned ingredients in soup kettle. Pour one or two cups water in roasting pan;
set over heat. Scrape to deglaze. Add to soup kettle with next two ingredients. Tie last five ingredients in cheesecloth;
add to kettle. Add water to cover bones by at least one inch; bring to simmer. Skim scum off top as needed. Keep at very
low simmer four to five hours. (Never cover the kettle airtight unless stock has completely cooled or it will
sour.) Strain stock into bowl and refrigerate. When fat has hardened on top, remove it. Should be used in 3-4 days;
otherwise place in jars and freeze, leaving enough head room.
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| Gazpacho |
½ c onion
1 clove garlic
1 bell pepper, red or green
1 cucumber, peeled and seeded
¼ c parsley
4 c tomato juice
juice of ½ lemon
juice of one lime
2 T wine vinegar |
2 or 3 T olive oil
1 T fresh tarragon
1 T fresh basil
½ t cumin
salt to taste
pepper to taste
cayenne to taste
2 c diced tomatoes
fresh bread crumbs |
|
Grind first five ingredients in food processor to desired size. Mix in next 12 ingredients; chill. Serve cold with bread
crumbs. Yields four to six servings.
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| Lobster Bisque |
1 c butter
1 c flour
1 T salt
½ t pepper
4 qts lobster stock
1 qt chicken broth
1 c minced onions
8 leek whites, minced
2 T minced shallots
4 bay leaves |
1 c tomato juice
2 T sherry
1 T lemon juice
½-2 c lobster meat, minced
¼-½ c lobster roe, minced
½ t paprika
8 egg yolks
1 qt heavy cream
½-1 c lobster chunks |
|
Melt butter over low heat; add next three ingredients. Stir one minute to form roux. Slowly stir in stock/broth; bring
to slow boil. Add next seven ingredients; simmer over low heat 15 minutes, covered. Remove bay leaves; strain through
fine sieve, pressing hard on solids. Add next three ingredients. Beat egg yolks moderately; lightly beat in cream. Add
slowly to soup. Add lobster chunks for garnish. Yields seven quarts.
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| Minestrone |
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3 slices bacon, diced
1 c chopped onion
½ c chopped celery
2 large cloves garlic, minced
1 t dried basil
1 c brown beef stock or consommé
2½ c water |
1 can bean w/bacon soup or 1 c boiled pea beans
one 16 oz can tomatoes
½ c small tube macaroni
½ t salt
1 c shredded cabbage
1 c cubed zucchini |
In large pot, brown bacon; saute next four ingredients until tender. Stir in next six ingredients; simmer covered 15
minutes. Add last two ingredients; simmer 10 minutes more.
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| Onion Soup |
3 T butter
1 T olive oil
1½ c thinly sliced onions
1 t salt
½ t sugar
8 c brown beef stock
1 c red wine |
2 T brandy
1 bay leaf
½ t sage
salt and pepper to taste
6 slices buttered toasted French bread
½ c grated Parmesan |
|
Melt first two ingredients in large saucepan. Add onions; stir to coat. Cover; cook over low heat 20 minutes, stirring
occasionally until softened. Uncover; increase heat to medium. Stir in next two ingredients; cook 30 minutes, stirring
often until onions are deep golden brown. Add next five ingredients; simmer 30 minutes. Season. Place in oven-proof
tureen or six individual oven-proof bowls; top with bread sprinkled with cheese. Bake 400° eight minutes to melt
cheese.
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