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Top Rated Consommé Recipes
Chef Jonathan Mailo at BLT Prime pours turkey consommé over cranberry-walnut chutney and stuffing croutons to make a fantastic soup with Thanksgiving leftovers.
Campbell’s Beef Consomme Rice Recipe
The best way to enjoy a dinner or lunch perfectly is to serve smoky and tender beef with properly cooked rice. The enhancing flavor of brown or white rice with condensed beef consomme can always bring a heavenly taste to every bite.
Campbell’s recipes are one of the most demanding dishes as the rice is served with many delicious ingredients along with beef and vegetables. So today I am going to share the Campbell’s Beef Consomme Rice recipe that can be cooked at home easily.
The combination of various spices along with veggies and meat makes the dish more tempting. This dish can be easily served at dinner or a family outing as it can assure the cravings of good food to perfection. So let’s check out the recipes.
How to make a consommé
A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Consommés can be meat-based or vegetarian and are packed full of flavour. All you need is a bit of time and patience to clarify a broth in this way.
Consommés date as far back as the middle ages and were associated with luxury and refinement due to the large quantity of meat needed for the small yield. Many years ago, they were traditionally served with julienne vegetables or a ‘quenelle’ – a mousse made from meat or fish and cream.
The base of a consommé is a strongly flavoured stock flavours such a beef, lamb, duck and even roasted onion work well. Here we provide you with a guide to clarifying stock. For vegetarian stocks, leave out the chicken. It is advisable to make and clarify large quantities of stock at a time as this reduces wastage.
Octopus Poke With Kimchi
You'll be hard-pressed to find good raw octopus on the mainland, so we recommend cooking it for this poke preparation. Here, it's boiled and thinly sliced, which helps keep it tender, not tough. Because octopus can stand up to powerful flavors, we combine it with kimchi and kochukaru (Korean chili flakes), alongside the more typical poke mix-ins of sweet onion and scallions.
Plump and Tender Shrimp Cocktail
My feelings about shrimp cocktail have historically been mixed. Growing up, I saw it most often in supermarket party trays, and, while I loved the spicy horseradish sauce, I wasn't so hot on the sad rings of shrimp—almost always rubbery, slimy, or off-tasting. The cure for shrimp-cocktail heartbreak is this recipe, which keeps the sauce while improving the shellfish. To do it, we poach the shrimp in a court bouillon flavored with herbs, white wine, and aromatics, keeping the water to 170°F or lower, then chill them thoroughly. Adding the shrimp shells to the poaching liquid means that none of the shrimp flavor goes to waste.
Mexican Shrimp Cocktail
Mexican shrimp cocktail is generally made by tossing poached shrimp in a flavorful sauce of citrus juice, ketchup, cilantro, and onion. Thanks to all those strong ingredients in the sauce, you can safely skip the court bouillon from our American-style shrimp cocktail and just use water spiked with lime juice for the poaching step. As for the sauce, the high volume of ketchup leaves it too sugary for our taste to tame the sweetness, we replace some of that ketchup with tomato purée.
Colombian-Style Shrimp Ceviche Cocktail
For a Colombian-style version of shrimp cocktail, start with the same poached shrimp from above and toss it in a mixture of ketchup and mayonnaise, a dressing that's reminiscent of Thousand Island. Feel free to adjust the ketchup–mayo ratio to your liking. Additional flavor comes from lime juice, minced onion, hot sauce, and—for a tasty but nontraditional touch—some high-quality olive oil.
Another Colombian seafood preparation, this simple, elegant ceviche requires little more than shredded par-cooked lobster meat and lime juice. We add a little character to the mix by incorporating shallots, jalapeños, and cilantro, too. The key is to not overcook the lobster, but boil it very quickly before shocking it in ice water—the lime juice in the marinade will give it the rest of the "cooking" it needs.
Creamy Shrimp Dip With Shallots, Dill, and Lemon
This is the perfect recipe for when you need a party-friendly dip that's just a bit fancy, but still approachable. It starts with firm, tender shrimp, cooked with our usual poaching technique, then adds a host of flavorful ingredients—lemon-marinated shallot, celery, fresh herbs, a kick from horseradish, and aromatic ground coriander. It's all mixed into a base of equal parts mayo and sour cream for a creamy finish.
Salmon Rillettes With Chives and Shallots
Want to really go all out for your guests? Try salmon rillettes, a French spread whose ease belies its chichi name. Instead of poached shrimp, this recipe uses poached salmon—the fattiest you can find, to ensure a creamy texture—seasoned with aromatics and herbs and bound with mayonnaise. A little cayenne, shallots, and chives pump up the flavor. It's particularly delicious spread onto baguette toasts or crackers at a summer picnic, accompanied by a good bottle of wine.
Insalata di Mare (Italian Seafood Salad)
Like Peruvian ceviche, Italian seafood salad is made by tossing seafood with citrus juice and herbs. Unlike with ceviche, the seafood in this dish is cooked, with the exception (in our recipe, at least) of the scallops, which are marinated in lemon juice, ceviche-style. We combine those scallops with tender cooked shrimp, squid, and mussels, then dress it all with a light, simple mix of olive oil, lemon juice and zest, coriander, garlic, parsley, and cayenne, plus sliced fennel and celery. This salad will benefit from a night in the fridge to allow the flavors to meld.
Wicked Good Lobster Rolls
The best lobster roll is a simple one—filled with sweet lobster meat and diced celery, coated in just the barest layer of mayo. What really sets this one apart is how we cook the lobster: Boiling or steaming is traditional, but we find that the deepest lobster flavor comes through roasting. Although the lobster salad is itself chilled, it's not a true lobster roll unless it's served on a warm top-split bun toasted in butter.
Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables
When it gets too hot for a bowl of warm ramen, hiyashi chuka steps in. It's a cold ramen preparation of noodles topped with meats and vegetables, tossed in a light dressing of soy sauce, sesame oil, rice vinegar, sugar, and grated ginger. You can top it with whatever you like—here, we use corn, sliced tomato, cooked ham, imitation crab, and plump poached shrimp.
Basic Recipes of Consommé with 10 Garnishes
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example:
Consommé Julienne: Julienne cuts of vegetable.
Basic consommé (1 lit)
|01||Minced meat||225gm.||06||Egg white||2 no.|
|04||Turnips||30gm.||09||Bay leaf||1 no.|
|05||Stock||½ lit||10||Peppercorns||3-6 no.|
Mix minced meat and chopped onions, carrots, turnips, celery and mix well with egg whites. Add cold stock, thyme, bay leaf and peppercorns. Then put on fire and go on starring so that the ingredients do not stick to the button of the pan and the articles are suspended. When the mixture starts boiling then control the temperature. And let it simmer until the coagulated mass come to the top. Simmer for ½ hour. When the consommé is clear and tasty then strain through a double muslin cloth and adding the seasoning agent.
Stick of Butter Rice
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Stick of Butter Rice is a buttery, casserole-like side dish, with beef broth, French Onion Soup, white rice and butter that’s a creamy, holiday favorite!
If you love casseroles and casserole-like dishes, such as Easy Chicken Casserole, but are looking for something a little more unusual to bring to your next potluck, then you should make a pan of Stick of Butter Rice. It’s one of the most delicious creamy rice dishes, and you can make it big enough for a crowd.
If you’ve got a few cans of French onion soup laying around and want to try a delicious new oven rice recipe, then you should definitely break out a casserole dish and make some Stick of Butter Rice. There are a few Campbell’s French onion soup recipes floating around out there, but this version is one of my all time favorites, and is sure to become a family favorite of yours as well. This onion rice recipe takes almost no prep and is completely baked through in about an hour, which is a great cook time for a casserole. One of the best things about this butter rice recipe is that you end up with soft, flavorful rice without having to use a rice cooker, crock pot, instant pot, or stove top. Cooking rice in the oven also takes a lot of the guess work out of it and won’t leave you with hard, chewy grains.
What is Rice Consommé?
Stick of Butter Rice is also called rice consommé. Consommé refers to the sauce that the rice is cooked in, and there are a lot of different kinds, like chicken or beef consommé, and even though this recipe doesn’t use the traditional bouillon, it’s still very much in the same vein as consommé.
If you are ready to get started, we bring you our 11 best gourmet recipes from top chefs across the country to get you started:
1. Tomato Consomme and Smoked Ricotta Tortelli
Indulge yourself in this lovely Italian meal with ravioli made from scratch and stuffed with ricotta cheese. Serve it with a freshly made tomato consomme and sauteed asparagus.
2. Quail Legs with Tamarind Glaze and Fig Chutney
A gourmet plate featuring tangy glazed quail legs served with a freshly made fig chutney.Quail legs Photo Credit: Istock
3. Sarson Ki Gilawat with Corn and Cheese Tostadas
This dish is a spinach kebab served with divine tostadas! Don't miss out on the masala popcorn.Corn and Cheese Tostadas Photo Credit: Istock
4. Sesame and Coriander Crusted Basa
Marinated in a mix of spices and then grilled golden, this juicy fish fillet is perfect for a relishing meal.
5. Slow Poached Egg with Bacon Dust & Parmesan Foam
The dish has crispy bacon with eggs poached perfectly to your desire and creamy Parmesan foam.Parmesan foam Photo Credit: Istock
6. Lamb Loin with Fennel Genoise
Tender lamb chops braised in wine and served with pea puree and freshly made fennel-flavoured crust.
7. Coffee Marinated Mutton Chops With Balsamic Reduction
Juicy mutton chops with a twist from Depot 29 in New Delhi. The meat is marinated in mix of coffee, honey and balsamic reduction.Mutton chops Photo Credit: Istock
8. Lobster Thermidor
A classic French dish where the lobster shell is stuffed with a creamy mixture of meat, egg yolks and brandy. Top up with cheese and bake for an oven-browned cheese crust.Lobster Image credit: Istock
9. Smoked Quail Drizzled with Pomegranate Reduction
This dish of smoked quail with sweet and sour reduction of Pomegranate, sets the stage. Macadamia nuts are like the cherry on the cake!
10. Tofu Mango Mousse Pudding
This delicate little treat is a perfect dessert. Tofu Mango Mousse, this divine little cloud of heaven will leave your guests and your family craving for more.Tofu Mango Mousse Pudding. Image credit: Istock
11. Risotto Lobster with Parmesan Egg Pancake, Confit Tomatoes and Coral Tuille
A whole meal of a dish, this lobster risotto recipe is a delicious combination of egg, rice, veggies and cheese along with tomatoes. This is an elaborate dish that is sure to be a delight on any party's menu.The perfect twist of a dish that you just wouldn't wish to miss.
With the festive season round the corner, you can host dinner parties at home and surprise your loved ones with spectacular gourmet recipes.
Clear as Day
As an apprentice in France, the first thing you learn to make is the beautifully translucent soup called consommé. It is the highest sophistication of stock, a pillar of French cuisine. I was 14 years old when I first prepared it, at Lyon’s late, great restaurant Nandron, and I was afraid the bottom would burn or the liquid stay cloudy. But once I learned how to do it, it was easy.
The magic of consommé is that although it is crystal clear, it is incredibly flavorful, the result of concentrating a stock and then clarifying it with egg whites. This cooking innovation, a simple scientific technique, was harnessed centuries ago and first codified in François Pierre de la Varenne’s 1651 cookbook, Le Cuisinier François. It starts with a “raft”—egg whites mixed with minced meat and vegetables. The raft has a dual purpose: to clarify the liquid and to boost its flavor. As the stock heats up, the egg white proteins coagulate, forming a web that catches particles as they bubble to the top. It’s important not to boil it too rapidly, as the fat will emulsify and combine with the liquid, muddying the pot. When the steps are done properly, the result is sparkling.
Consommé is often served as an appetizer and is frequently served with a simple garnish of vegetables cut in brunoise or julienne.
Another feature of its high gelatin content is that it will jell when it cools, making it the basis for preparing aspic. Because it seals off the surrounding oxygen, jelled consommé prevents the growth of bacteria that can cause spoilage and food poisoning. Thus storing foods in aspic (such as duck legs, for example) is a simple and early form of food preservation.
Note that cans of consommé you buy at the store aren't true consommé but rather ordinary broth which has been fortified by adding gelatin. Homemade consommé is worth the extra effort.
Combine water, veal knuckles, celery, potatoes, turnips, onion, cabbage, carrot, tomatoes, salt, and cloves in a large stock pot bring to a boil. Cover and cook over high heat 6 hours. Remove from heat, and cool to room temperature.
Strain mixture through several layers of damp cheesecloth, discarding veal knuckles, vegetables, and cloves. Cover and refrigerate broth overnight.
Skim off and discard any fat which has risen to the surface. Melt butter in a small saucepan over low heat add brown sugar and cook, stirring constantly, over low heat until mixture browns. Remove from heat, and set aside.
Separate eggs, reserving yolks for other uses coarsely crumble egg shells. Combine egg shells and egg whites in a medium mixing bowl add to consommé, and bring to a boil. Cook over high heat 1 minute. Stir in browned sugar mixture, and continue cooking 1 minute. Remove from heat, and let stand until all sediment settles out. Strain mixture through several layers of damp cheesecloth, discarding egg shells and egg white sediment.
Recipe adapted from Founder Bak Kut Teh, Singapore
Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 25 minutes
Total Time: 1 hour and 45 minutes
2 tablespoons ground white pepper
1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon ground cinnamon
6 teaspoons dark soy sauce
2 pounds pork ribs, rinsed and drained, cut into 4 pieces
1. In a large pot, add all the ingredients, except the pork ribs, and bring to a boil over high heat.
2. Add the pork ribs to the broth and bring back to a boil, then lower the heat and let it simmer on low for 1 hour and 15 minutes, or until the pork is tender.