Gordon Ramsay’s Veal Stock

 

This is a traditional brown veal stock, using bones roasted in high heat. Optionally, it can be reduced by half. Further reduction will result in a true Demi-glacé, which can be used in small amounts or combined with other liquid (wine, water) to create a stock of desired density.  

Gordon Ramsay Veal Stock

 

3 lb veal bones

     -  Roast 1-1.5 hours until browned

     -  Meanwhile……

 

7 T olive oil

1 lg onion, peeled, chopped

2 lg carrots, peeled, chopped

1 celery, chopped

4-5 garlic, unpeeled

     -  Heat until lightly colored

1 T tomato paste

     -  Cook 2 more min high

3/4 C port

3/4 C Madeira

     -  Deglaze

     -  Boil to syrupy consistency

 

Bones

     -  Remove excess oil

     -  Add to pot

5 Qts cold water - to cover

     -  Bring to boil

     -  Skim

 

Bouquet garni (bay, parsley, thyme)

4 oz cremini mushrooms

     -  Add to pot

     -  Simmer up to 6 hours

     -  Remove from heat, rest

     -  Strain

     -  Season lightly

 

Optional - reduce by up to half

 

Store 4-5 days fridge, 3 month freezer

Adapted from: Gordon Ramsay Three Star Chef

Thomas Keller’s White Veal Stock

This veal stock still has the gelatinous, velvety feel of a more traditional veal stock.  But it is even more versatile, as it can be more easily substituted for chicken stock, and done so using almost same liquid measure. If needed, use a little less than called for and add water. 

Thomas Keller White Veal Stock

 

2 lbs veal bones

     -  Bring to simmer over 1-1.5 hours, skimming

     -  Drain then rinse, no filmy feel

 

2 qts cold water

     -  Slowly simmer, skimming

 

1 C leek, 1” pieces

3/4 C onion, 1”

Sprig of parsley

Bay leaf

2 sprigs thyme

     -  Simmer 4 hours, skimming

     -  Turn of heat

     -  Rest 10 min

     -  Ladle through Chinois, don’t pour

     -  Discard bottom stock w impurities

     -  Ice bath

 

Store 1-2 days or freeze

Adapted from Thomas Keller’s The French Laundry Cookbook

Veal Stock // Chilled Pea Soup

Veal stock is considered a magic ingredient that separates the enthusiastic home cook from the serious home cook. I agree. I’m not always cooking at a high level, so only make veal stock every few years. But when I do, and see it in the freezer it inspires me to undertake more advanced dishes. 

But you don’t have to attempt something complicated to be advanced. I used a light veal stock recipe from my friend Thomas Keller (ok, I’ve only met him twice, but once he bought my dinner at Per Se). This light stock was perfect in a chilled pea soup, which is potentially a four-ingredient recipe. 

You can make this soup straight up, or add herbs, shallot confit, roasted tomatoes, garlic chips,…..and exotic savory topping you care to. That can take it from wonderful to amazing, but is not required. 

Here’s the recipe, which was inspired by Gordon Ramsay in his cookbook Maze.

Chilled Pea Soup

 

1 medium onion, sliced

Olive oil

     -  Heat oil and sauté onions for 8-10 minutes

1 C stock (veal or chicken)

1 C milk, half&half or cream

     -  Add and bring to a boil

1 lb fresh or high quality frozen peas

     -  Add to liquid and take off the hea

     -  When slightly cooled blend in batches

     -  Strain though a mesh strainer or chinois

     -  Season to taste with S&P

     -  Chill for an hour or more

 

Top with shallot confit, garlic chips, roasted tomato or herbs. Drizzle with olive oil

Magic Viniagrette

 

This is an all purpose vinaigrette that I’ve used in many diverse dishes with such positive results that I called it “Magic Vinaigrette”. 

Besides normal use on vegetables and salads it can be a gentle addition to a piece of plainly cooked seafood. It’s excellent as a marinade. And…..it’s magic! 

Here’s the magic potion: 

-  It uses 50/50 olive oil and canola oil, which dilutes the olive oil to a more subtle flavor.

-  Then it uses a 50/50 mix of white wine vinegar and sherry vinegar. High quality sherry vinegar is divine, but can be quite strong on its own. So again, subtlety is added by blending with the ww vinegar.

-  The proportions are 4 parts oils to 1 part vinegars. It gets finished with an optional squeeze of lemon juice and S&P. 

The ingredient selections are critical: 

-  A robust, high quality extra virgin olive oil is needed

-  Use high quality Sherry vinegar from Spain. Mass-produced sherry vinegars from the grocery store are not really a good substitute, as they tend to have just the slightest flavor of sherry and are often harsh. 

-  Rather an ordinary white wine vinegar, I use rice wine vinegar from China. Pearl River Bridge products (including their great soy sauces) are beginning to show up in large US supermarkets over the past year or two. 

The two vinegars themselves and the 50/50 split of the oils and vinegars are the magic. 

Magic Vinaigrette

 

 

	Small	Regular	Large
Extra Virgin Olive oil	1/4 C	1/2 C	1 C
Canola oil	1/4 C	1/2 C	1 C
Spanish Sherry vinegar	1 T	2 T	1/4 C
Rice Wine vinegar	1 T	2 T	1/4 C
Lemon, juiced (optional)	1/2	1	2

 

• Salt and Pepper to taste
• Combine in a jar and shake well
• Keeps 4 weeks or longer