Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Martha Stewart Teaches You How to Cook with Onions | Martha's Cooking School S3E2 Onions
Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha walks the viewer through three onion dishes that make use of different cooking techniques: French Onion Soup, Balsamic-Glazed Pearl Onions and Fried Onion Rings.
#HowTo #CookingSchool #MarthaStewart #Recipe #Onions #Food
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00:00 Introduction
00:49 French Onion Soup
8:37 Glazed Pearl Onions
13:50 Onion Rings
18:23 Pickled Onions
23:37 Bonus: Sweet Onion Dip
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This Episode originally aired on PBS as Martha Stewart's Cooking School Season 3 Episode 2.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Teaches You How to Cook with Onions | Martha's Cooking School S3E2 Onions
Short Rib Ragu - The Number 1 Cold Weather Comfort Meal
Today we're making the best short rib ragu with pappardelle pasta. The short ribs are braised until super tender in red wine, plum tomatoes, fresh thyme, and with a Parmigiano Reggiano rind. If short ribs are too expensive, you can use a 2-pound piece of chuck or packaged stew meat. I hope you enjoy this pappardelle with short ribs recipe!
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Alison Roman's Caramelized Shallot Pasta | NYT Cooking
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Alison’s newest pasta recipe is as easy as caramelizing tons of shallots with garlic, tomato paste, red-pepper flakes, and, naturally, anchovies. Needless to say, it’s delicious.
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Bolognese | Basics with Babish
This episode is sponsored by Bright Cellars. Get 50% off your first 6-bottle box: Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see personalized matches.
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Today we make the beef stroganoff recipe that I wish my mom made me as a kid. Beef stroganoff was always a little bland but anything over noodles I love. We fix all the issues today by using the braising technique and instead of using steak, we use short ribs and some high-quality mushrooms. The recipe is a dream.
Ricotta Meatball Sliders
Mozzarella in Carrozza
Red Pepper Pasta Sauce (Pesto Alla Calabrese)
Pasta Bolognese
RECIPE
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