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Veal Stock Recipe

  • Ingredients: 42
  • Serves: 8

Veal stock with lb veal knuckle bones, water, , , , , tomato paste, fresh thyme sprigs, large sprigs fresh flat-leaf parsley, bay leaf, black peppercorns.

Ingredients

  • 5 lb veal knuckle bones
  • 4 qt plus 1 cup water
  • 2 large leeks, cut into 1-inch pcs.
  • 1/2 lb carrots, cut into 1-inch pcs.
  • 1/2 lb onions, cut into 1-inch pcs.
  • 2 celery ribs, cut into 1-inch pcs.
  • 1 tbsp. tomato paste
  • 2 fresh thyme sprigs
  • 2 large sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1/2 tbsp. black peppercorns

Soup

Flans

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes.

    For this step you will need

  2. Step 2 Transfer bones with tongs to a tall, narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2 cup water to hot pan, stirring and scraping up brown bits, and add to stockpot.

    For this step you will need

  3. Step 3 Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).
  4. Step 4 While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer.

    For this step you will need

  5. Step 5 Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot.

    For this step you will need

  6. Step 6 Remove bones with tongs and discard. Pour stock in batches through a large fine sieve into a 4-quart pot, discarding solids.

    For this step you will need

  7. Step 7 Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce.

    For this step you will need

Nutrition information

Calories 15 Carbohydrates 0 g (0%)
Fat 0 g (1%) Protein 2 g (4%)
Saturated Fat 0 g (1%) Sodium 29 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 9 mg (3%)
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Veal Stock Recipe

  • Ingredients: 21
  • Serves: 4

Veal stock with veal bones, cut from the leg, celery ribs, chopped, carrots, chopped, medium yellow onions, chopped, garlic cloves, crushed, handful of mushroom stems, bunch of parsley, bay leaves, dry red wine, tomato paste.

Ingredients

Special equipment:

  • A deep-fry thermometer

For the cake:

  • 1 lb. Apple Cider Brioche
  • Unsalted butter, for greasing the pan
  • 2 small apples , thinly sliced
  • 1 pear, thinly sliced
  • 3 tbsps. brown sugar
  • Grated zest of half an orange
  • 1 1/2 cups streusel topping

Special equipment:

  • Baking sheets, lined with parchment paper
  • 7/8-inch round cookie cutter
  • Sifter or medium-fine mesh strainer

Directions

  1. Step 1 Place the bones in a large stockpot and pour in water to cover. Bring slowly to boiling over medium heat, skimming off any grease that rises to the surface.
  2. Step 2 Simmer 20 minutes, then drain in a colander, discarding the liquid, and rinse the bones under cool water.
  3. Step 3 Wash the stockpot and return the bones to it. Add the carrots, celery, onions, garlic, mushrooms if using, parsley, and bay leaves.

    For this step you will need

  4. Step 4 Whisk together the red wine and tomato paste in a small bowl and then add to the stockpot. Pour in water to cover the bones and vegetables; bring to simmering over medium heat.

    For this step you will need

  5. Step 5 Lower the heat to low and simmer gently, uncovered, for 24 hours, skimming off any impurities. Check every so often and add more water as necessary to keep the bones and vegetables covered.
  6. Step 6 Pour the stock through a mesh strainer into a large bowl or food storage container; it will keep in the refrigerator for 1 week or in the freezer for up to 3 months.

Nutrition information

Calories 118 Carbohydrates 2 g (1%)
Fat 6 g (10%) Protein 10 g (21%)
Saturated Fat 0 g (0%) Sodium 150 mg (6%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 0 g Cholesterol 29 mg (10%)
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Veal Stock Recipe

  • Ingredients: 40
  • Serves: 8

Veal stock with lb veal knuckle bones, water, , , , , tomato paste, fresh thyme sprigs, large fresh flat-leaf parsley sprigs, bay leaf, black peppercorns.

Ingredients

  • 5 lb veal knuckle bones
  • 4 qt plus 1 cup water
  • 2 large leeks, cut into 1-inch pcs.
  • 1/2 lb carrots, cut into 1-inch pcs.
  • 1/2 lb onions, cut into 1-inch pcs.
  • 2 celery ribs, cut into 1-inch pcs.
  • 1 tbsp. tomato paste
  • 2 fresh thyme sprigs
  • 2 large fresh flat-leaf parsley sprigs
  • 1 bay leaf
  • 1/2 tbsp. black peppercorns

For soup

For croutons

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Arrange veal bones in 1 layer in an oiled large roasting pan and roast in middle of oven, turning once or twice, until browned, 30 to 45 minutes.

    For this step you will need

  2. Step 2 Transfer bones with tongs to a tall narrow 7- to 8-quart stockpot and add 4 quarts water. Discard fat from roasting pan, then immediately add 1/2cup water to hot pan, stirring and scraping up brown bits, and add to stockpot.

    For this step you will need

  3. Step 3 Bring liquid to a tremble (bare simmer; about 190°F) and cook, skimming froth frequently during first hour, about 10 hours (use a flame tamer for lowest heat if necessary).
  4. Step 4 While stock is cooking, wash leeks in a bowl of cold water, then lift out and drain well. Oil roasting pan again and spread leeks, carrots, onions, and celery in 1 layer.

    For this step you will need

  5. Step 5 Roast in middle of oven, stirring once or twice, until golden brown, 20 to 30 minutes. Transfer vegetables to a bowl and immediately add remaining 1/2 cup water to hot pan, stirring and scraping up brown bits, then add to stockpot.

    For this step you will need

  6. Step 6 Remove bones with tongs and discard. Pour stock in batches through a large fine-mesh sieve into a 4-quart pot, discarding solids.

    For this step you will need

  7. Step 7 Cool stock, uncovered, and chill, covered, then scrape congealed fat from chilled stock. If you end up with more than 8 cups stock, simmer it, skimming froth, to reduce.

    For this step you will need

Nutrition information

Calories 15 Carbohydrates 0 g (0%)
Fat 0 g (1%) Protein 2 g (4%)
Saturated Fat 0 g (1%) Sodium 29 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 9 mg (3%)
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