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We are in the section of class focusing on Stocks, Soups, and Sauces (yes, all the way through hollandaise, béchamel and the 5 “mother sauces”). we made stocks the last 2 weeks (beef, chicken, seafood, vegetable), 3 soups already (French onion, beef consommé and shrimp bisque, I got a compliment on the latter Friday) and one official sauce so far – velouté (as an ingredient in the bisque), plus last weekend I duplicated most of this – as beef bone stock takes 6-8 hours, we roasted our bones and then threw them in a communal pot for someone else to finish and used already made stock for our soup (same with chicken this week), so I made my own beef stock and caramelized onions for 4 hours (as you saw), and made MORE FOS this week (yum!) – so now I have 3 stocks in my fridge that must be used today, – making Yucatan-ish chicken and beef vegetable with wheat berries – more on those later! and a bag of shrimp and crab shells for my seafood stock.
my optimistic self wants to make enough space in my freezer (read: there is NONE now) and keep all stocks in there at all times!
pics below!:
Bones, roasted bones, mirepoix with tomato paste
and 8 hours of this! SO good!
French onion soup – note the difference in color in the2 batches (1 vs. 4 hours of caramelization)
Compliment winning Shrimp Bisque (SO rich!)
and just for giggles – last night’s dinner – lemon bucatini with fresh tomatoes, shrimp and crab (and now I have shells!)
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