The clocks went forward one hour last night. I knew that. Before I went to sleep, I reset my clocks one hour -but in the wrong direction. It was a very confusing morning.
Since I started cooking more regularly with G's encouragement, I make stock every couple of weeks -chicken and beef. We use so much of it, it seemed crazy to keep buying it only to discover it was tastless and required that much more work to give it some flavour. It also makes me feel I've properly cooked something even if it's just adding some homemade stock...!
No chicken in the house (except chicken feet and well..never mind), so I made beef. It takes a couple of hours all together but it's worth it. This time I included a marrow bone -just one though as I'm worried it might be too strong flavour-wise. The rest of the meat comprised one beef shank and some short ribs.
1. In a saucepan heat some oil (1 tablespoon) until it's smoking. Place half an onion flat-side down in the oil - it will splatter, this is fine. Dont flip it, leave it as it is -it needs to darken a lot and almost caramelize. This adds an extra kick to the stock.
2. After about 8 mins, add 8 smashed garlic cloves and some chopped onion. Leave to simmer for about 10 mins until everything is soft.
3. In a separate, large pot (at least 2 quarts in size), heat up 1 tablespoon of oil. When hot, plonk in the beef cuts and let them brown on each side -around 8 mins total, perhaps 10.
4. Add in 2 chopped carrots and 2 sticks of chopped celery. I leave them very coarsely chopped -3 inches or more in size. Add a generous helping of sea salt.
5. Now add the onion and garlic from the first pan and give it a good stir.
6. Add 2 quarts of water into the large pot and bring to boil. Throw in a couple of bay leaves and a sprinkling of Herbs de Provence. Once boiling, reduce the heat to a simmer and leave covered for 2hours.
7. Every 30 mins skim off the oils/fats/bits that will have come to the surface. This will ensure your stock looks like a consomme rather than a liquid with lots of fatty bits in it.
8. Taste the stock every time you skim -add salt if necessary.
9. When done, the meat should be almost falling off the bones. Remove the meat, vegetables and onions with a slotted spoon -better than pouring it all out as this smashes everything up and makes a real mess. It also disturbs any remaining fats -so all the skimming you've done will be wasted...
10. Some say to put the strained stock liquid into an ice-water bath. I have to admit I don't do this out of sheer laziness. It doesn't seem to make a difference the stock.
11. You can use the meat for another dish or bin it. It seems wasteful to throw it away but it really doesn't have much flavour left in it, so don't feel guilty.
Handy tip: to speed up the removal of the fats etc from the top of the stock...just before you skim put in 2 to 3 handfuls of ice -it will attract all the gross stuff in seconds -you scoop out the icecubes and most of the yucky stuff comes with it. The ice obviously melts really quickly, so you need to be ready with your ladle or spoon.
Now you have lots of delicious homemade beef stock. Last time I made a French onion soup, tonight I am making Garlic Braised Beef...stay tuned.
I also made a tart today which I wasn't going to post about because I burnt it. I got carried away in the garden giving everything haircuts and didn't hear the timer. I think it should taste just fine as it's only the surface that got singed...it's a Frangipane Apple Tart (in case you can't tell that from the blackened object in the photo).
I got to use my new apple corer. I cannot tell you how happy I am. I suppose unless you get it, you will think I am a bit odd. What can I tell you.
I made Tartine's alternative frangipane which is so simple and quick to make. I didn't have time to make pastry cream which is necessary in the original frangipane recipe, and they say this alternative version is more cakey. We shall see how it turns out...
1. Put 2 cups of fresh almonds in a blender or food processor with 1/4 cup sugar -process until fine.
2. In an electric mixer bowl, cream 3/4 cup of butter til smooth then add 3/4 sugar and continue blending until creamy.
3. Add the almond mix to the butter and blend, add one egg and mix until well combined.
4. Add a second egg, a pinch of salt and 2 tablespoons whole milk.
5. Continue blending until smooth and fluffy.
Voila -there is your frangipane. By the way, the frangipane is addictive -uncooked I mean. I have a small tummy ache right now and it is directly corrolated to me eating a cupful of the mixture. It was so worth it though.
Put the frangipane into a pastry tart shell, layer the slices of apple ontop, sprinkle with brown sugar and pop into oven (375 degs F) for 80 minutes. Put a sheet of foil over the top to stop it browning too fast. Oh and remember to listen out for the timer...
Once cooled, glaze it with warmed jam and sprinkle sliced almonds on top.
This keeps in the fridge for up to 3 days which is why I chose to make it. G gets home tomorrow...!
I also made a tart today which I wasn't going to post about because I burnt it. I got carried away in the garden giving everything haircuts and didn't hear the timer. I think it should taste just fine as it's only the surface that got singed...it's a Frangipane Apple Tart (in case you can't tell that from the blackened object in the photo).
I got to use my new apple corer. I cannot tell you how happy I am. I suppose unless you get it, you will think I am a bit odd. What can I tell you.
I made Tartine's alternative frangipane which is so simple and quick to make. I didn't have time to make pastry cream which is necessary in the original frangipane recipe, and they say this alternative version is more cakey. We shall see how it turns out...
1. Put 2 cups of fresh almonds in a blender or food processor with 1/4 cup sugar -process until fine.
2. In an electric mixer bowl, cream 3/4 cup of butter til smooth then add 3/4 sugar and continue blending until creamy.
3. Add the almond mix to the butter and blend, add one egg and mix until well combined.
4. Add a second egg, a pinch of salt and 2 tablespoons whole milk.
5. Continue blending until smooth and fluffy.
Voila -there is your frangipane. By the way, the frangipane is addictive -uncooked I mean. I have a small tummy ache right now and it is directly corrolated to me eating a cupful of the mixture. It was so worth it though.
Put the frangipane into a pastry tart shell, layer the slices of apple ontop, sprinkle with brown sugar and pop into oven (375 degs F) for 80 minutes. Put a sheet of foil over the top to stop it browning too fast. Oh and remember to listen out for the timer...
Once cooled, glaze it with warmed jam and sprinkle sliced almonds on top.
This keeps in the fridge for up to 3 days which is why I chose to make it. G gets home tomorrow...!
