Beef Consommé with Choux Puffs
20 to 30 black peppercorns
4 large egg whites, reserve the shells 1 lb plum tomatoes,
quartered
1 5-6 ribs of celery, cut to fit in stock pot
½ 1b lean ground beef
1 Tbs salt
6 Cups beef stock
Celery leaves, for garnish
Diced tomatoes, for garnish
Whisk egg whites until foamy, then add in egg shells,
peppercorns, chopped tomatoes and celery. Stir in beef and salt.
Place beef stock in a stock pot or heavy saucepan. Whisk in the
egg white/beef mixture. Heat to a simmer over medium high heat
about 20 minutes. Stirring and scraping the bottom of the pan
constantly with a wooden spoon to prevent egg whites from
sticking. Reduce heat and gently simmer without stirring for
about 30 minutes. This will allow all the impurities to rise to
the top. Underneath a clear broth will form.
Line a large sieve with two layers of paper towels and ladle the
broth through into a large bowl. The broth should be completely
clear, if it is not repeat this process a second time. Discard
all the solids.
Bring the consommé to a boil, when heated, ladle into bowls and
top with choux puffs. Garnish with celery leaves and diced
tomatoes.
Choux Puffs
½ Cup water
½ stick butter
1/8 tsp salt
½ Cup all-purpose flour
2 large eggs
Preheat oven to 425°, place oven rack in middle of the oven.
Line two baking sheets with parchment paper.
Combine water, butter and salt in a saucepan and bring to a boil
over high heat. Add all the flour at once. Cook about 2 minutes,
stirring briskly with a wooden spoon until mixture pulls away
from the sides of the pan. Remove from heat and allow to cool
slightly.
Add eggs one at a time, stirring after each addition until the
mixture is smooth.
Place the dough in a piping bag with a number 12 tip. (A
disposable piping bag with the end slightly snipped off works
well if you do not have a piping bag and number 12 tip.) Pipe
1/3 inch diameter mounds about ½ inch apart onto baking sheets.
Gently flatten each mound with a water dampened fingertip. Bake
one sheet at a time. About 12 to 15 minutes or until golden
brown. Cool on a rack.
If you have extra puffs they can be frozen for about a month.
The puffs can be made up to 2 days ahead of time. To re-crisp
the puffs thaw and place in a 350° oven for 5 minutes.
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday.
http://www.gourmayeats.com
