bay leaf Archives - CIA Foodies

Beef Broth

Wed, 05 Sep 2018 13:50:05 +0000

Makes 2 ½ quarts broth

Preheat the oven to 350°F. In a roasting pan, combine beef and tomato purée. Roast until browned, about 45 minutes. Transfer to a stockpot and cover with 3 quarts of water, or more if necessary, to cover the beef by at least 2 inches. Bring to a boil over medium heat, and skim off any foam that rises to the surface.
Reduce the heat to establish a slow simmer. Cover partially and simmer for 4 hours, skimming the foam from the surface as necessary.
Add the onion, leek, celery, celery leaves, carrot, black peppercorns, parsley, thyme, and bay leaf, and salt. Continue to simmer, skimming as necessary, until the broth is flavorful, about 1 hour more. Season with additional salt.
Remove the meaty parts of the beef and save for another use. Strain the broth and discard the solids. Skim the fat from the surface, or cool down the broth in an ice bath, chill, and then lift away the hardened fat. The broth is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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Thu, 21 Jun 2018 17:48:10 +0000

Makes 2 1/2 quarts broth

Put the chicken in a stockpot and cover with 3 quarts of water, or more if necessary, to cover the chicken by at least 2 inches. Bring to a boil over medium heat, and skim off any foam that rises to the surface.
Reduce the heat to establish a slow simmer. Cover partially and simmer for 2 hours, skimming the foam from the surface as necessary.
Add the onion, celery, carrot, black peppercorns, parsley, thyme, bay leaf, and salt. Continue to simmer, skimming as necessary, until the broth is flavorful, about 1 hour more. Season with additional salt, as needed.
Remove the meaty parts of the chicken and save for another use. Strain the broth and discard the solids. Skim the fat from the surface, or cool down the broth in an ice bath, chill, and then lift away the hardened fat. The broth is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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Wed, 05 Sep 2018 14:31:42 +0000

Makes 6 to 8 servings

Preheat the oven to 375°F.
Bring 3 tablespoons of the salt and the water to a boil over high heat. Add the pasta and boil until tender but not completely cooked, 7 to 9 minutes. Drain the pasta in a colander.
While the pasta is cooking, melt the butter in a separate pot over medium heat. Stir in the flour, and cook, stirring, until there are no lumps and the mixture has cooked through, about 5 minutes. Be careful not to develop any brown color. Stir in the milk, paprika, and bay leaf. Increase the heat to establish a simmer, and simmer for 10 to 15 minutes, until the sauce has thickened. Remove and discard the bay leaf.
Add 4 1/2 cups of the cheese to the sauce in batches, about 1 cup at a time, waiting until most of the cheese has melted before adding the next batch. Do not allow the sauce to boil. Add the Tabasco, pepper, and remaining 2 teaspoons salt.
Combine the macaroni with the cheese sauce and mix well to coat. Pour the mixture into a 2-quart baking dish, and sprinkle with the remaining 1/2 cup cheese. Sprinkle the bread crumbs over the cheese and transfer the baking dish to the oven. Bake until the cheese is bubbling around the edges and the bread crumb crust on top has become golden brown and crunchy, 20 to 30 minutes. Allow the mac and cheese to set for 5 to 10 minutes before serving.

Mike — Thu, 21 Jun 2018 19:13:49 +0000

Makes 8 servings

1/4 cup olive oil or vegetable oil
4 yellow onions, thinly sliced
2 garlic cloves, minced
1/2 cup brandy
6 cups beef or chicken broth, warm
1 sprig fresh or 1/2 teaspoon dried tarragon, 4 sprigs parsley, 1 bay leaf, and 1 clove peeled garlic, wrapped in cheesecloth and tied with kitchen twine
Salt, as needed
Freshly ground black pepper, as needed
8 slices French bread (about 1/4-inch thick)
1 cup shredded Gruyère, plus more as needed

Heat the oil in a soup pot over medium-low heat. Add the onions and cook, without stirring, until they begin to brown on the bottom. Increase the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized to a dark golden brown and very soft, 30 to 45 minutes. If the onions begin to scorch, add a few tablespoons of water.
Add the garlic and continue to cook for 1 minute more. Add the brandy and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has nearly evaporated, 2 to 3 minutes.
Add the broth and the tarragon sachet and bring to a simmer. Cook, partially covered, for 45 to 60 minutes, skimming any foam that rises to the surface. Remove and discard the sachet. Season with salt and pepper.
Serve immediately, or cool and refrigerate to allow the flavors to develop.
To serve, preheat the oven to 350°F. Ladle the soup into 8 individual ovenproof onion soup crocks. Top each crock with a slice of bread and sprinkle with grated cheese, covering the bread completely and coming to the edges of the crocks. Set the soup crocks in a large baking dish and add enough boiling water to the baking dish to reach two-thirds of the way up the sides of the crocks, making a water bath. Bake until the soup is thoroughly heated, if needed, and the cheese is lightly browned, 10 to 15 minutes.

Mike — Thu, 04 Oct 2018 18:17:12 +0000

Makes 10 servings

Preheat the oven to 350°F.
Rinse the rice under cold water in a strainer until the water runs clear, if desired. Drain the rice well before using.
Heat the butter or oil in a heavy-bottomed medium ovenproof pot over medium heat. Add the onion and cook, stirring frequently, until tender and translucent, 5 to 6 minutes.
Add the rice and sauté over medium-high heat, stirring frequently, until coated with butter or oil and heated through, 2 to 3 minutes.
Add the hot stock and bring to a simmer, stirring to prevent the rice from clumping together or sticking to the bottom of the pot.
Add the bay leaf and thyme, and season with salt and pepper. Cover the pot and place it in the oven (or leave it over low heat on the stovetop). Cook until the grains are tender to the bite, 16 to 20 minutes. Remove and discard the bay leaf.
Allow the rice to rest for 5 minutes, fluff with a fork, and serve immediately.

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