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[howtomealprep]

D E M I — G L A C E

Ingredients

3 tbsp oil (for the bones)

12 lb veal bones

1/2 cup tomato paste

3 large carrots

2 large onions

1 head garlic

3 ribs celery

2 whole leeks

3 tbsp oil (for the vegetables)

Method

Step 1: Roasting the Bones and Vegetables

To start, preheat the oven to 450º Fahrenheit.

Drizzle the oil into a roasting pan large enough to hold the veal bones in a single layer. Place the bones into the pan and roast for about 45 minutes to an hour.

After about 45 minutes check the bones.

If they have started to brown and caramelise, flip them over and smear the bones with tomato paste. Roast again for another 15 minutes. Once the bones are out of the oven, roast the vegetables for 40 to 50 minutes. Check and stir them after about 20 minutes to make sure they’re getting a nice, even colour.

Step 2: Making the Stock

1 cup full-bodied red wine

8 to 10 qt cold water

1 tbsp whole peppercorns

3 sprigs fresh thyme

4 bay leaves

To begin the stock, place the roasted bones into a 10 to 12 quart/liter stock pot.

Pour off the excess fat from the roasting pan and discard.

Place the roasting pan onto the stove top and over medium heat and deglaze the pan with the red wine.

Pour the liquid and all of the sucs (all of the little brown bits) into the stock, along with the bones.

Add the roasted vegetables and just enough water to cover all of the ingredients by about 2 to 3 inches.

As the stock reduces, you may need to add a bit more cold water to ensure that the bones are always covered.

Next, add the peppercorns, thyme and bay leaves.

Bring the stock to a quick boil over medium-high heat, then immediately turn the heat down to low.

While the stock simmers, skim the fat and foam off the top, as needed.

After approximately 8 hours, use a slotted spoon to lift out the bones and vegetables. Place them into a strainer that is resting inside another bowl.

Strain the liquid through a fine mesh sieve into a clean pot.

Discard the bones and vegetables once they have cooled.

Skim the fat from the stock using a ladle or cool the stock and let the fat harden in the refrigerator. Remove it once it has solidified.

Step 3: Making the Demi-Glace

To make the demi-glace (or glace de viande), the stock needs to be reduced.

Bring the veal stock to a boil and then lower the heat so the stock simmers.

Let reduce for about another two hours or until the liquid is reduced by half.

Once it has reduced by half, it should be quite a bit darker and thicker in consistency.

If you are not using the demi right away, it is best to pour the demi-glace into a flat casserole dish and and cool.

Once cooled, refrigerate until the demi-glace has set.

Then portion the demi-glace into 3 to 4 inch squares and freeze.

[howtomealprep]

B O L O G N E S E       S A U C E

Ingredients

Olive oil

1 lb carrots

1 large red onion

1 lb chicken livers

3 lbs ground meat (I like to use beef and lamb)

6 oz can tomato paste

3 28 oz cans crushed tomatoes

1 bottle white wine

Liquid chicken bouillon (or a stock cube)

1 tbsp dried oregano

1 tbsp dried parsley

1 tbsp dried basil

1 tbsp dried thyme

1 tbsp garlic powder

1/4 cup balsamic vinegar

pepper

salt

Method

Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.

Finely chop the livers until almost pureed.

In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.

When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.

After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.

Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.

[howtomealprep]

P E S T O     A L L A     G E N O V E S E  

Ingredients

Makes 1 cup

40 g pine nuts 

1 bunch basil

1 garlic clove

80 ml (⅓ cup) olive oil,

approximately 40 g parmesan,

Method

Slowly toast the pine nuts in a dry frying pan, then take out and leave to cool.

Wash the basil, shake dry and pick the leaves from the stalks.

Peel, then crush the garlic, a little salt and the pine nuts in a mortar.

Add the basil and grind to a paste, then work in the grated parmesan.

Continue grinding, gradually adding the oil in a thin stream, to produce a creamy pesto.

Season to taste with salt.