Michael Mina: The Cookbook: Trios and Classic Recipes by Michael Mina & JoAnn Cianciulli
Author:Michael Mina & JoAnn Cianciulli [Mina, Michael]
Language: eng
Format: epub
ISBN: 9780316101943
Publisher: Little, Brown and Company
Published: 2010-01-29T23:00:00+00:00
SQUAB STOCK MASTER RECIPE
MAKES 2 QUARTS
1/4 CUP CANOLA OIL
4 SQUAB CARCASSES, RESERVED FROM 4 WHOLE SQUAB
8 SQUAB WINGS, RESERVED FROM 4 WHOLE SQUAB
4 CLOVES GARLIC, SMASHED
1 YELLOW ONION, CHOPPED
1 STALK CELERY, CHOPPED
1 CARROT, CHOPPED
4 SPRIGS FRESH THYME
4 SPRIGS FRESH FLAT-LEAF PARSLEY
1 BAY LEAF, PREFERABLY FRESH
1 TABLESPOON WHOLE BLACK PEPPERCORNS
1 CUP DRY WHITE WINE, SUCH AS SAUVIGNON BLANC
3 QUARTS CHICKEN STOCK (PAGE 222)
HEAT THE OIL in a stockpot over medium-high heat. Lay the squab carcasses and wings in the pot and sear, turning frequently, for 8 to 10 minutes, until well browned on all sides. Carefully pour off all but 2 tablespoons of the rendered fat. Add the garlic, onion, celery, carrot, thyme, parsley, bay leaf, and peppercorns. Cook, stirring often, until the vegetables have sweated their liquid and caramelized, about 15 minutes.
ADD THE WINE and stir to deglaze the pan, scraping up the brown bits from the bottom with a wooden spoon. Simmer until the wine has reduced, about 3 minutes. Add the Stock and simmer until all the flavors have come together and the stock has reduced and thickened, 30 to 40 minutes.
USING TONGS, REMOVE and discard the squab pieces. Pass the stock through a fine-mesh strainer into a clean container. You should have 2 quarts of fairly viscous squab stock.
USE AS DIRECTED in the recipe you are making.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
African | Asian |
Canadian | Caribbean & West Indian |
European | International |
Latin American | Mexican |
Middle Eastern | Native American |
U.S. Regional |
Biscuits: A Savor the South Cookbook by Belinda Ellis(4215)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3449)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3425)
Ottolenghi Simple by Yotam Ottolenghi(3423)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(3413)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3371)
Trullo by Tim Siadatan(3303)
Bake with Anna Olson by Anna Olson(3278)
Hot Thai Kitchen by Pailin Chongchitnant(3211)
Panini by Carlo Middione(3160)
Nigella Bites (Nigella Collection) by Nigella Lawson(3095)
Momofuku by David Chang(3052)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(3028)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2998)
Best of Jane Grigson by Jane Grigson(2869)
Tapas Revolution by Omar Allibhoy(2851)
Classic by Mary Berry(2833)
Solo Food by Janneke Vreugdenhil(2823)
The Club by A.L. Brooks(2747)
