Bordelaise sauce (for marg)

[marilynfl]

Marg, I’m not sure why, but this recipe just seemed like something you would take the time to make:

I ran into this while researching Koffman’s skin-on fries—an absolutely fantastic French fry served in fancier restaurants in London. Turns out they are a frozen fry, already blanched and pre-fried, then frozen for restaurant usage.

Turns out Mr Koffman is a serious French chef.

And I already checked. Koffman Fries are not available in the USA.

Damn.

 

[monj]

Marg, I’m not sure why, but this recipe just seemed like something you would take the time to make:

I ran into this while researching Koffman’s skin-on fries—an absolutely fantastic French fry served in fancier restaurants in London. Turns out they are a frozen fry, already blanched and pre-fried, then frozen for restaurant usage.

Turns out Mr Koffman is a serious French chef.

And I already checked. Koffman Fries are not available in the USA.

Damn.

View attachment 3406

Ah ha, now I see your thinking with the sous vide pre-cook fries idea..... interesting.

 

[Marg CDN]

Oh yes I swooned over 2 small but thick and perfectly-marbled steaks yesterday at the supermarche. I hope when I win the lottery, they're still there.

I have never put marrow into a sauce but this looks so luxurious. I think I mentioned that H ate an entree of marrow at a beautiful restaurant in Amsterdam; he lived to tell about it. I have never cooked it.

This video is a keeper. Thank you. (I love his comment about people who want their meat cooked to well-done, are stupid) I wonder what he'd say if he weren't holding back.

I will have a chat with the local butcher to see if I can get some marrow.

Now about those frites...........is there anything more addictive?

 

[Marg CDN]

For interest's sake, I looked up the recipe that I have not made since the first and last time in 1970. The blender bordelaise. (somewhat different)

Bordelaise Sauce Yield 1 c.

2 med carrots cut into 1" pieces
2 med onions, cut into eighths
4 sprigs parsley
2 c. dry white wine
1/4 c. butter
2 T. flour
1 ½ c. beef bouillon
½ t. salt
½ t. freshly ground black pepper
½ t. dried thyme
1 bay leaf
1 c. dry red wine
1 t. lemon juice

In blender:

CHOP: carrots, 1 onion, parsley, white wine, until carrot is fine. Empty through strainer, reserving wine. Saute vegetables in butter until golden brown. Add flour and cook until slightly brown, stirring constantly. Add reserved wine, bouillon and seasonings. Bring to a boil. Cover, simmer 15 minutes until reduced to half.

Meanwhile CHOP remaining onion and red wine, until onion is finely chopped. Boil in skillet until liquid is reduced to 2 T. Combine with drained liquid (only) from cooked carrot mixture. Add lemon juice. Cook 10 - 15 minutes, until reduced to 1 cup.


CHOP refers to setting on blender ( high).

Such a sophisticated cook I was then. I do remember its being pretty tasty though.