Nov
19
2015
10
SNS 022| Turkey Gravy
By jacob burton
In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.
In this video we transform our roasted turkey stock into a delicious, refined, turkey gravy.
Blow minds with this simple yet delicious turkey gravy.
One of the benefits to breaking down your turkey into it's individual parts before cooking is you now have bones with which you can make an awesome turkey stock. This home made turkey stock can be used as a base for turkey gravy, to moisten the ingredients in your stuffing, or to make turkey soup with your leftovers.
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
Simple vegetable stock recipe.
This recipe is a great way to use your left over salmon scrap after you butcher a side down into fillets. The salmon is pureed in a food processor with a flavored cream and then baked in a terrine mold. The finished product is a slice-able yet spreadable pâté that works great as an appetizer or canape.
Simple Raspberry Coulis recipe that can be used as a universal dessert sauce.
Classic fish stock recipe.
Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.
This is a simple pommes purée recipe that I use during the winter months to add color and depth of flavor to some of my meat dishes.
In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.
Rillettes are a great introduction into charcuterie because they're fairly easy to make and absolutely delicious. These salty-meat spreads are best described as a cross between confit and pate, and our one of my favorite ways to start a casual gathering or a multi-course tasting menu.
In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.
This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.
A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.
We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.
We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.
This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.
