Recipe of the day - 2/17 - Porcini Burgers with Veal Demi - - Tilted Forum Project Discussion Community

Chingal0 · 02-16-2004, 05:51 AM

PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE

A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.
Demi-glace
3 tablespoons vegetable oil
3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk with leaves, chopped
12 cups cold water, divided
2 teaspoons tomato paste
3 fresh parsley sprigs
2 fresh thyme sprigs
1/4 teaspoon black peppercorns

2 cups dry red wine

Burgers
2 cups water
1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces

3 pounds ground sirloin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 tablespoons (1/4 stick) chilled unsalted butter
6 4-inch square or round sourdough rolls, halved horizontally
Fresh arugula
Olive oil
6 1/4-inch-thick slices Gorgonzola cheese

For demi-glace:
Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour.

Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.)

For burgers:
Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely.

Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.)

Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately.

*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Makes 6 servings.

The burgers sound good to me, but I most likely wont be making any veal demi anytime soon. Heinz does it for me.

rockzilla · 02-16-2004, 03:35 PM

Droool... sounds awesome. You're right, demiglace is a pain in the ass to make.

Thanks for carrying the 'Recipe of the Day' torch. If you're ever in need of a few suggestions, drop me a PM.

Chingal0 · 02-17-2004, 12:36 AM

I will most likely just lurk around some cooking website and see what looks good and post it. I was hoping someone would take interest and we could duo or trio the recipe of the day, and hopefully bring some good feedback to the cooking forum, which I wish was more popular!

So yea...

ironchefkorea · 02-22-2004, 07:09 PM

demiglace is a pretty standard mise en place ingredient...I like to make it in large quantities ahead of time and freeze it in ice cube trays...pop out a proper number for the dish you're making ahead of time, let it melt...a nice shot of demi-glace for any sauce you make.

kurty[B] · 02-27-2004, 04:58 PM

Chingal0, I like these recipes, don't always have the time to cook (not with full-time school and full-time work), but I do love to cook.

I would not mind helping you out with the Recipe of the Day when I can. I have some good recipes I'll add when I have time.

02-16-2004, 05:51 AM	#1 (permalink)
Chingal0 Something like that.. Location: Oreygun.	Recipe of the day - 2/16 - Porcini Burgers with Veal Demi - PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE A true demi-glace — the luscious sauce made by reducing homemade stock and red wine to a rich concentration — needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday. Demi-glace 3 tablespoons vegetable oil 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones) 1 medium onion, chopped 1 medium carrot, chopped 1 celery stalk with leaves, chopped 12 cups cold water, divided 2 teaspoons tomato paste 3 fresh parsley sprigs 2 fresh thyme sprigs 1/4 teaspoon black peppercorns 2 cups dry red wine Burgers 2 cups water 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces 3 pounds ground sirloin 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 tablespoons (1/4 stick) chilled unsalted butter 6 4-inch square or round sourdough rolls, halved horizontally Fresh arugula Olive oil 6 1/4-inch-thick slices Gorgonzola cheese For demi-glace: Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour. Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.) For burgers: Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely. Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.) Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately. Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. Makes 6 servings. The burgers sound good to me, but I most likely wont be making any veal demi anytime soon. Heinz does it for me. __________________ "Eventually I became too sexy for my gym membership fee." Last edited by Chingal0; 02-17-2004 at 12:47 AM..*

02-17-2004, 12:36 AM	#3 (permalink)
Chingal0 Something like that.. Location: Oreygun.	I will most likely just lurk around some cooking website and see what looks good and post it. I was hoping someone would take interest and we could duo or trio the recipe of the day, and hopefully bring some good feedback to the cooking forum, which I wish was more popular! So yea... __________________ "Eventually I became too sexy for my gym membership fee."

02-22-2004, 07:09 PM	#4 (permalink)
ironchefkorea Insane	demiglace is a pretty standard mise en place ingredient...I like to make it in large quantities ahead of time and freeze it in ice cube trays...pop out a proper number for the dish you're making ahead of time, let it melt...a nice shot of demi-glace for any sauce you make. __________________ If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands....

02-16-2004, 03:35 PM	#2 (permalink)
rockzilla Junkie Location: The Kitchen	Droool... sounds awesome. You're right, demiglace is a pain in the ass to make. Thanks for carrying the 'Recipe of the Day' torch. If you're ever in need of a few suggestions, drop me a PM.

02-27-2004, 04:58 PM	#5 (permalink)
kurty[B] Sauce Puppet	Chingal0, I like these recipes, don't always have the time to cook (not with full-time school and full-time work), but I do love to cook. I would not mind helping you out with the Recipe of the Day when I can. I have some good recipes I'll add when I have time.