Beef Consommé – Let's Cook Together

Chicken À La Provençale

Denis Martel — Sat, 17 Apr 2010 14:52:20 +0000

Serve this chicken with rice (see rice recipe for chicken À La Provençale). It is a great dish to serve when you entertain friends. Rest assure the smell of this chicken will open everyone’s appetite. Your friends will remember this meal for a long time. It would not surprise me if someone asks for the recipe!

Ingredients:

125 ml raisins
250 ml red wine
One chicken of about 2 kg, cut in pieces like KFC
Flour, salt and black pepper mixed together
Oil and butter
1 can beef consommé
175 ml sliced almonds
3 garlic cloves
2 tomatoes, seedless and cut in small cubes
5 ml of each: thyme, basil, oregano, parsley and marjory
Salt and pepper to taste

Method:

In a bowl, soak the raisins in wine for about 2 hours
Roll the chicken pieces in the flour mixture and brown in a large cast iron pot with the mixture of oil and butter
Add the raisins, consommé, almonds, cloves, tomatoes and herbs to the pot
Cover and cook for about 2 hours at 275⁰ F in the oven or let simmer on the stove top

Bouillon for Chinese Fondue

Denis Martel — Tue, 13 Apr 2010 00:42:52 +0000

There is no better meal for the winter than a great Chinese Fondue with a bunch of friends. Everybody can eat at their own pace and the meal stays warm. Chinese fondue is not only good with beef but also with big mushrooms and green peppers. Green peppers take twice as long as the meat to cook and the mushrooms twice as long as the green peppers. The best way to cook all this is to first put the mushroom on your fork, then the green pepper and keep the beef for last.

You can drink the bouillon as a soup after breaking an egg in it.

Ingredients:

6 chopped onions
125 gr butter
2 cans beef consommé
3 cans of water
375 ml red wine
50 ml chili sauce
3 bay leaves
4 chopped garlic cloves
50 ml powder beef soup base
5 ml parsley and oregano
Pepper from the mill

Method:

Melt butter in a medium sauce pan, add onion and garlic
Cook for about 10 minutes low-medium heat
Add the remaining ingredients and let them simmer for about 2 hours
Pass the broth through a colander. You may want to make the broth up to this point the night before and refrigerate.
Remove the fat (butter) that has settled on the top
Use thinly slices of beef, chicken or whole shrimps, green peppers cut to cubes, whole mushrooms, or any other vegetable that cooks quickly

Oyster Mushroom Sauce

Denis Martel — Sat, 10 Apr 2010 18:13:37 +0000

Try this sauce with the pork tenderloin. You may also use it with other meat such as the Asado or the leg of lamb. You can also use shitake mushrooms instead of oyster.

Ingredients:

350 ml oyster mushrooms (not an exact quantity, you can use more)
50 ml Port wine
30 ml butter
30 ml flour
One can of beef consommé
One can of water
5 ml corn starch diluted in a bit of water

Method:

Chop the mushroom in a food processor or with a chef knife in small pieces
In a bowl add mushrooms and Port, and mix well
Leave the mushroom for about 20 minutes to marinate
Drain the mushroom (reserve the Port! nNever throw away good stuff!)
Melt butter un a sauce pan then add flour while stirring
Make a roux then add the mushrooms
Cook for 4 minutes, stirring often
Add all the liquids slowly (including the leftover Port) while whisking the sauce
Bring to a boil, stirring continuously
Let simmer 15 minutes, stirring occasionally. Add corn starch if the sauce is too thin.