After months of tropical storms and hurricanes, it’s finally safe to bring out the grill again. Perfect timing with the long Veterans Day weekend and recent cool weather. Continue reading “Beef & Lamb Souvlaki”
Ingredient: cheesecloth
Old School Consomme
Imagine the little cup of soup you get from Mariposa for lunch…except it’s a whole pot all to yourself! Consomme is a clarified stock with a deeper more satisfying taste. The impurities are removed with a “raft,” leaving a much more concentrated flavor.
This consomme is clarified with an egg white raft using a method dating back to 1887. Found in “The Englishwoman’s Cookery Book” by Mrs. Isabella Beeton. According to Steampunk Cookery this recipe pre-dates Escoffier methods (considered the father of modern French cuisine). If you don’t know, you betta ask somebody!