re going to sear your beef. Turn the heat up to
n mixing bowl and add beef, softened butter, salt, pepper, thyme
eeks.
Dry out the beef chunks by salting and peppering
ry off the pieces of beef and saute them, a few
roasting pan.
Place beef, fat side up, on top
Place the beef bones in a large heavy
ixture, then pour in enough beef stock to come within 1
add cooked rice and ground beef, mix well (with hands).
an be used in many recipes, such as mashed potatoes, in
cup.
Stir in beef stock.
Boil for 15
he pan tightly and, as Julia says, \"boil for a moment
Salt and pepper chicken thighs and drumsticks as desired.
Dredge in flour, and then shake off excess.
Lightly coat a saute pan with oil.
Set over high heat.
When almost hot enough to smoke, brown chicken pieces on all sides.
Remove to a side dish.
In the same pan, lightly brown the onions, and then return the chicken to the pan.
In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
Add this mixture to the saute pan with chicken and onions.
Add the herb bouquet, immersing it in the liquid.
...
Start the stock for the sauce well in advance.
Brown duck parts with carrot and onion in oil. (or brown carrot and onion with gleaned duck fat).
Add bullion and water.
Simmer with herbs and reduce to 2 cups.
Skim fat, any scum, strain, and set aside, or refrigerate until needed.
To begin the sauce, bring water to simmer while preparing orange peel.
The peel is for both the roasting duck, and the sauce. This also, needs to be done in advance.
Peel oranges, making sure that the strips are only the orange colored part, not ...
When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.
Place heavy bottom stock pot or dutch over over medium-low heat.
Add 1 Tbs cooking oil, 2Tbs butter to pot.
Add sliced onions and stir until they are evenly coated with the oil.
Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under pot to medium or medium high heat.
Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low ...
Preheat oven to 425 degrees.
Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
Truss the chicken and dry it thoroughly.
Rub the skin with 1 Tb. butter.
In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for ...
If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
(My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly\"brown\" as chicken with skin would have; if I had used white meat I would ...
-3 days.
Says Julia: The perfect hard-boiled egg
If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
If you are using frozen pearl onions, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
Pour in the stock, add the herbs, and cover.
Simmer over low heat for about 40 to 50 ...
br>Pour Onion soup mix, beef, and chicken broths over roast