Best Tomato And Celery Infused Beef Consommé With Tiny Choux Puffs Recipes

Tiny Choux Puffs image

Yield Makes 90 (1/2-inch) profiteroles

Number Of Ingredients 6

1/2 cup water
1/2 stick (1/4 cup) unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
Special equipment: a pastry bag with 3/8-inch plain tip

Steps:

Bring water to a boil with butter and salt in a 2-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove pan from heat and add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth.
Preheat oven to 425°F.
Transfer dough to pastry bag and pipe mounds, 1/3 inch in diameter, about 1/2 inch apart on 2 greased large baking sheets. Gently flatten tips of mounds with a fingertip dipped in water. Bake, 1 sheet at a time, in middle of oven until golden brown and cooked through, 12 to 15 minutes.

Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs image

Yield Makes 8 servings (about 6 cups)

Number Of Ingredients 9

4 large egg whites plus shells, crushed
1 lb plum tomatoes, quartered
1 lb celery (5 to 6 large ribs), cut into 1-inch pieces
1/2 lb lean ground sirloin
1 tablespoon kosher salt
20 black peppercorns, cracked
6 cups veal stock
Accompaniment: tiny choux puffs
Garnish: celery leaves and diced seeded peeled tomatoes

Steps:

Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites. Whisk in beef, salt, and peppercorns.
Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.
Before serving, bring consommé to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.

Beef Consomme image

Provided by quotPink Eyedquot J

Categories Clear Soup

Time 2h

Yield 1 gallon

Number Of Ingredients 14

10 egg whites
2 lbs lean ground beef
1/2 lb chopped onion
1/4 lb chopped carrot
1/4 lb chopped celery
12 ounces diced tomatoes
5 quarts beef broth
2 onions, brulee (onions cut in half and caramelized on the cut side)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon crushed peppercorn
8 parsley stems
2 whole cloves
salt, to taste

Steps:

Whip egg whites until frothy.
Combine egg whites, beef, mirepoix, and tomatoes in a stockpot.
Add COLD beef broth, mix well.
Put spices, except salt, in cheesecloth, tie to seal, and put in broth.
Add salt to taste to broth.
Bring mixture to a simmer (DO NOT BOIL) you should see a little steam over the surface of the broth, but no bubbling, or as few bubbles rising to the surface as possible.
Stirring occasionally.
The beef and vegetable mixture will eventually harden and rise to the top.
Do not stir after this has happened.
Break a hole in the beef mixture to allow broth to bubble through.
Simmer approximately 90 minutes.
Strain through cheesecloth, degrease.
Adjust seasoning.