Ingredients

• 1 tbsp. crushed fennel seeds
• 1 tbsp. sweet paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ½ tsp. dried thyme
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. red pepper flakes (for hot sausage; none for mild)

To use: 2 tbsp. blend per pound of ground meat

Hand Recipes, modified

Ingredients

• 1 tbsp. salt [CP: to check; this is cut from the original]
• 1 tbsp. black pepper
• 1 tbsp. dried sage
• 1 tbsp. paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. ground coriander

To use: 1 tbsp. blend per pound of ground meat

Just Pork Recipes, modified

• Buttermilk
  • 1 c. buttermilk = 1 tbsp. white vinegar + whole milk to make 1 c.
• Sugar
  • simple syrup ↔ table sugar
    • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
    • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
  • table sugar ↔ light candi syrup
    • 1 g table sugar = 1.64 g candi syrup
    • 1 g candi syrup = 0.61 g table sugar
    • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
  • simple syrup ↔ light candi syrup
    • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
    • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup
  • table sugar ↔ table sugar
    • 1 tsp. table sugar = 4 g table sugar
    • 1 g table sugar = 1/4 tsp. table sugar
  • candi syrup ↔ candi syrup
    • 1 mL candi syrup = 1.4 g candi syrup
    • 1 g candi syrup = 0.71 mL candi syrup

Ingredients

• 2 dl de vin blanc
• échalote émincée
• une branche de persil
• un brin de thym
• feuille de laurier
• 3 dl de fonds de veau lié réduit
• 100 g de beurre à la maître d’hotel
• une petite cuillerée d’estragon haché

Preparation

1. Réduire des deux tiers 2 décilitres de vin blanc additionné d’une échalote émincée, d’une branche de persil, d’un brin de thym, d’un menu fragment de feuille de laurier.
2. Mouiller de 3 décilitres de fonds de veau lié réduit. Faire bouillir quelques instants. Passer à l’étamine.
3. Ajouter, au dernier moment, 100 grammes de beurre à la maître d’hôtel et une petite cuillerée d’estragon haché.

MC

Ingredients

• 250 g beurre ramolli en pommade
• une forte cuillerée de persil haché
• sel
• poivre
• un filet de jus de citron

Preparation

Bien mélanger.

MC

Ingredients

• 1 oz. butter
• ¼ cup shallots finely chopped
• ¾ cup Port
• ¼ cup red wine
• 1 cup demi-glace
• salt and pepper to taste
• 1 bay leaf
• 1 sprig fresh thyme
• ¼ cup heavy cream (optional)

Preparation

Melt the butter in a saucepan and sauté the shallots briefly until translucent (3 min). Deglaze with the Port and red wines and reduce until most of the wine has cooked off (5-6 min). Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened). Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve. The optional heavy cream gives the sauce a richer color and additional flavor.

Reluctant Gourmet

Ingredients

• 1/2 teaspoon dried thyme
• 3 to 4 fresh parsley stems
• 7 to 8 whole black peppercorns
• 1 bay leaf
• 2 cups sauce espagnole
• 2 cups beef stock

Preparation

Wrap the thyme, parsley stems, peppercorns, and bay leaf in a piece of cheesecloth.

Combine the brown sauce and the beef stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer. Add the cheesecloth bundle, and reduce the liquid for about 45 minutes, or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet.

Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats

Ingredients

• 5 lb. beef bones, veal bones, or feet, cut into 3-4" pieces
• 1/2 lb. onions, roughly chopped
• 1/4 lb. carrots, roughly chopped
• 1/4 lb. celery, roughly chopped
• 6 oz. tomato paste
• 5 qt. cold water
• 1 tbsp. dried thyme
• a few fresh parsley stems
• a bay leaf
• several whole peppercorns
• several whole cloves

Preparation

Arrange the bones in a heavy roasting pan, and drizzle with a bit of vegetable oil. Roast them in a hot oven (400 F) for around an hour. They should be moderately browned. Add the onions, carrots, and celery, and continue roasting for around 20 minutes. Add the tomato paste, stir, and roast for another 10 minutes.

Remove the bones to a stockpot. Deglaze the roasting pan with a bit of water. Add the cold (important!) water to the stockpot, along with the mirepoix and the deglazing liquid from the roasting pan. Add the spices, tied together in a bundle of cheesecloth.

Bring the pot to a boil, then lower it to a simmer. Simmer for 4 to 6 hours, skimming fat and scum from the surface every so often. The goal is to end with 4 qt. of stock for every 5 qt. of water that you started with, so partially cover the pot and/or add more water to maintain that level.

Strain through cheesecloth and chill.

Spruce Eats

Ingredients

• 1 bay leaf
• 1/2 teaspoon dried thyme
• 3 to 4 fresh parsley stems
• 7 to 8 whole black peppercorns
• 1 ounce clarified butter
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1 ounce all-purpose flour
• 3 cups brown stock (i.e. beef stock)
• 2 tablespoons tomato puree

Preparation

Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve.

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix—onions, carrots, and celery—and sauté for a few minutes until lightly browned. Don’t let it burn. With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux). Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don’t let it burn. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower the heat, and add the sachet. Simmer for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Spruce Eats

Ingredients

• 4 c (480 g) all purpose flour
• 2 tbsp baking powder
• 1.5 tsp salt
• 2 tsp sugar
• 1/2 c (4 oz) melted butter or shortening

Preparation

Mix dry ingredients, then add melted butter and mix well.