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Demiglacebrochure.Pdf demi-glaces The best demi-glaces, stocks and sauces are descended from classical French cooking—the grande cuisine immortalized by legendary chefs over the centuries. These traditional recipes call for the luxury of time, requiring hours of simmering and reducing to achieve rich depth of flavor. Our premium demi-glaces, stocks and finishing sauces make it easy for home cooks to add complex character to savory dishes, without having to spend all day in the kitchen. Each is prepared according to a classic recipe, using time-honored techniques and the finest all- natural ingredients. Use our demi-glaces to add richness and savor to pan sauces, risotto and more. Our flavorful stocks are ideal for making soups and poaching meats. With our French finishing sauces, you can transform even simply cooked foods into elegant dinner- party fare or delicious weeknight suppers. To showcase these versatile ingredients, we created some enticing recipes, from hearty tagliatelle with veal sauce to roasted duck legs with cranberry-port sauce. For ease of preparation, we recommend Calphalon One infused-anodized cookware. The traditional version is especially well suited for searing, sautéing and deglazing, while the nonstick cookware ensures flawless release and effortless cleanup. Bon appétit! ingredients 2 bay leaves 6 duck legs with thighs 6 fresh thyme sprigs attached, trimmed of excess fat 2 or 3 whole garlic cloves Salt and freshly ground 1/3 cup (80ml) port pepper, to taste 1 yellow onion, cut into For the sauce: 1/4-inch (6mm) slices 1/4 cup (60ml) port 1 carrot, peeled and cut into 1/4-inch (6mm) slices 2 cups (500ml) chicken stock* 1 celery stalk, cut into 3 Tbs. wild game demi-glace* 1/4-inch (6mm) slices 1/2 cup (70g) dried cranberries roasted duck legs with perfect pan sauces cranberry-port sauce To prepare a simple pan sauce, first Preheat an oven to 300°F (150°C). remove the sautéed or roasted meat from the pan and discard any excess Season the duck legs with salt and pepper. Set a large ovenproof sauté fat. Then deglaze the pan on the pan over medium heat. Working in batches, arrange the duck legs, stovetop by adding wine, stock or skin side down, in the pan and cook, turning once, until golden on demi-glace and scraping up the both sides, about 5 minutes per side. Transfer the duck to a plate. browned bits from the pan bottom Return the pan to medium heat. Add the onion, carrot, celery, bay with a wooden spoon. Simmer until leaves and thyme and cook, stirring occasionally, until soft, about the liquid is slightly reduced in 10 minutes. Add the garlic and cook for 1 minute. Remove the pan volume—this thickens the sauce and from the heat. concentrates the rich, meaty flavors. Return the duck legs, cut side down, to the pan; do not overlap them. Pour the port over the duck and roast until the meat is tender enough to pierce with a skewer, about 2 hours. Let the duck cool in the pan for about 30 minutes, then transfer to a warmed platter and cover loosely with aluminum foil. Pour off all but 1 Tbs. fat from the pan. Remove the vegetables and any burned bits from the pan and discard. To make the sauce, pour the port, stock and demi-glace into the pan. Set over medium heat and slowly bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the cranberries and simmer for 5 minutes. Spoon the sauce over the duck and serve immediately. Serves 6. equipment Williams-Sonoma Kitchen Measuring cups and spoons ■ 5-qt. (5-l) sauté pan ■ Tongs ■ Wooden * Available at Williams-Sonoma stores. spoon ■ Platter ingredients 21/2 Tbs. veal demi-glace* 2 Tbs. unsalted butter 1 tsp. chopped fresh thyme 1 yellow onion, diced 1/3 cup (80ml) heavy cream 1 lb. (500g) ground veal 12 oz. (375g) tagliatelle Salt and freshly ground pepper, 1/4 cup (30g) grated to taste Parmigiano-Reggiano cheese, plus more for serving Freshly grated nutmeg, to taste 3/4 cup (180ml) chicken stock* tagliatelle with veal sauce demi-glace At the heart of classic French sauce In a large sauté pan over medium-low heat, melt the butter. Add the making is demi-glace, a richly con- onion and sauté until golden, 8 to 10 minutes. Transfer to a bowl and centrated brown sauce distinguished set aside. by its extraordinary depth of flavor. In the same pan over medium heat, brown the veal, stirring and Our premium demi-glace, which crumbling with a fork. Season with salt and pepper and add a combines stock, aromatics and wine, generous pinch of nutmeg. Cook until the meat is lightly browned, is simmered for more than 20 hours 5 to 7 minutes. Transfer to the bowl with the onion. to produce an intensely flavored glaze. Use it to enhance a variety of Return the pan to medium heat. Pour in the stock and whisk in the dishes, including pan sauces, soups, demi-glace and thyme. Return the veal mixture to the pan. Add the stews, risotto and pasta sauces. cream and cook, stirring occasionally, just until the sauce is warmed through, about 5 minutes. Taste and adjust the seasonings with salt and pepper. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite). Drain the pasta and transfer to a warmed large serving bowl. Add the veal sauce and the 1/4 cup (30g) cheese and toss gently to combine. Serve immediately and pass additional cheese at the table. Serves 2. equipment Measuring cups and spoons ■ 5-qt. (5-l) sauté pan ■ Wooden spoon ■ Whisk ■ Stockpot ■ Colander ■ Earthenware pasta bowls Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients 1 rib-eye steak, about 11/2 lb. (750g), trimmed of excess fat Salt and freshly ground pepper, to taste 1 Tbs. olive oil 3/4 cup (185g) Bordelaise French finishing sauce* rib-eye steak with bordelaise sauce bordelaise sauce A traditional French sauce, Bordelaise requires hours of careful tending. Pat the steak dry with paper towels and season with salt and pepper. It begins with a classic brown sauce, In a large nonstick sauté pan over medium heat, warm the olive oil prepared with long-simmered stock until almost smoking. Add the steak and cook, turning once, 10 to and aromatics. Burgundy wine, shal- 12 minutes per side for medium-rare, or until done to your liking. To lots and herbs are added, then the test for doneness, cut into the steak. Transfer the steak to a carving mixture is reduced to intensify the board, cover loosely with aluminum foil and let rest for 15 minutes flavors. Here, our Bordelaise French before slicing. finishing sauce streamlines prepara- tion, producing a dish that rivals one Meanwhile, pour the finishing sauce into the pan, set over medium-low you’d enjoy in the finest restaurants. heat and bring to a simmer. Cook until the sauce is hot, 3 to 5 minutes. Cut the steak across the grain into slices 1/4 inch (6mm) thick. Divide the slices between 2 plates, pour the sauce over the meat and serve immediately. Serves 2. equipment Measuring cups and spoons ■ 5-qt. (5-l) nonstick sauté pan ■ Tongs ■ Carving board ■ Carving knife Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients 1/3 cup (60g) all-purpose flour Salt and freshly ground pepper, to taste 8 veal scallops, about 1 lb. (500g) total, pounded to 1/4-inch (6mm) thickness 2 Tbs. olive oil 1 cup (250g) wild mushroom French finishing sauce* veal scaloppine with wild mushroom sauce finishing sauces Preparing a perfect sauce is one of Spread the flour on a plate and season with salt and pepper. Dredge the greatest tests of a chef’s skill. In the veal scallops in the flour and shake off the excess. France’s best restaurants, the saucier, In a large nonstick fry pan over medium-high heat, warm the olive oil or sauce chef, holds an esteemed until almost smoking. Working in batches, add the veal and cook, position in the kitchen. Our finishing turning once, until browned on both sides, 1 to 2 minutes per side. sauces make it easy to enhance dishes Transfer the veal to a warmed platter and cover loosely with with rich, complex flavors. Made in aluminum foil. the French style using the finest ingredients, these sauces are perfect Pour the finishing sauce into the pan, set over medium-low heat and for entertaining as well as for every- bring to a simmer. Cook until the sauce is hot, 3 to 5 minutes. day enjoyment. Pour the sauce over the meat and serve immediately. Serves 4. equipment Measuring cups and spoons ■ 12-inch (30cm) nonstick fry pan ■ Tongs Williams-Sonoma Kitchen * Available at Williams-Sonoma stores. ingredients 1/2 tsp. salt, plus more, to taste For the vinaigrette: Freshly ground pepper, to taste 1/4 cup (45g) minced shallot 1 lb. (500g) boneless, skinless chicken breasts 3 Tbs. balsamic vinegar 6 cups (125g) arugula 3/4 tsp. salt 3 fennel bulbs, trimmed and Freshly ground pepper, to taste thinly sliced 1/4 cup (60ml) extra-virgin 4 oz. (125g) radicchio, chopped olive oil 2 Granny Smith apples, cored, halved and thinly sliced 4 cups (1 l) chicken stock* 2 Tbs. chopped fresh flat-leaf 2 tsp. fennel seed parsley 1 lemon, thinly sliced poaching poached chicken salad The technique of gently cooking foods in almost-simmering liquid, with apples and fennel known as poaching, is ideal for delicate foods like fish and chicken.
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