Basic bouillon, cow and crustacean

2021/04/13 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba-dori Ichibancho Station] toward Sendai High Court (southwest direction).

 

Along Gobashi-dori, Ichibancho.

A French bistro on the first floor with the French flag, opposite Mitsuhara-san.

 

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato

is.

 

 

I will do my best to help you today as well.

 

We hope that you will feel that this encounter is a very valuable and meaningful encounter.

 

Please stay with us until the end.

 

Today, I would like to introduce the basic soup stock of French cuisine as a recipe that is easy to make at home, with the theme of authentic French that can be made at home.

I look forward to working with you today!

 

《Basic bouillon soup of crustaceans》

The rich finish is a condensed flavor of lobster and vegetables.

Bouillon soup that is also useful for seafood soups and sauces.

[material]

・ Omar's head (3-5 headed shrimp heads are also possible) 1 tail

・ Garlic ……… 1 piece

a. Carrots ……… 1/4

a. Onions ……… 1/4

a. Shallot (Western onion) ……… 1 piece

・ White wine ……… 30ml

・ Brandy ……… 10ml

・ Ripe tomatoes ……… 1/2 pieces

・ Esdragon (herb) a little

・ Bouquet garni (herbs and spices in one bundle) ……… Small one bundle

・ Salt, pepper ……… Each appropriate amount

・ Salad oil ………… Appropriate amount

[How to make]

① Peel all the vegetables in a.A. and slice them into thin slices. Also slice the garlic. For the bouquet garni, make a bundle of [parsley shaft, rosemary, thyme, dill, etc.], wrap it in a cloth such as sarashi, and tie it with octopus thread so that the bouquet garni does not fall apart.

②, Put the vegetable oil in a pan and heat it, then add the sliced garlic. The garlic is lightly colored

When it smells, add all the sliced vegetables from a. And fry on medium heat. (Until the vegetables are tender)

③. Divide the head of Omar in half with a kitchen knife and add it to the pot of ②. Crush Omar's head with a wooden spatula and fry. (Crush the head firmly like hitting and fry)

④. Add white wine and brandy to the pot of ③ and heat over high heat to evaporate the alcohol content. Add tomato paste and ripe tomatoes and fry lightly.

⑤. Put enough water to cover the ingredients (outside the amount) in the pot of ③, add chopped estragon leaves, bouquet garni, salt and pepper and bring to a boil over high heat. When it boils, set it to medium heat and simmer for about 15 minutes while removing the lye. Seafood bouillon finishes in a shorter time than meat-based bouillon.

⑥. If you can see the taste and extract the flavor of Omar and the flavor of vegetables, turn off the heat and strain with a strainer. (Crush the ingredients to squeeze the umami firmly.) Transfer to a container and store in the refrigerator after cooling. Complete

If you add fresh cream to this crustacean bouillon and season it with salt and pepper, you can use it as a sauce for fish dishes or pasta.

 

《Basic beef bouillon soup》

"Fon de Vaux" is a boiled down bouillon soup made from beef.

By slowly simmering beef tendon with gentleness for a long time, the taste of beef is maximized.

[material]

・ Beef tendon ……… 500g

・ Garlic ……… 1/2 piece

a. Onions ……… 100g

a. Carrot ……… 100g

・ Water ……… 700ml

・ Time ……… 2

・ Laurier ……… 1 sheet

・ Water-soluble potato starch ……… Appropriate amount

・ Salad oil ……… 5 tablespoons

・ Salt ……… Appropriate amount

・ Black pepper ……… Small amount

[How to make]

①.a. Onions and carrots are sliced into thin slices. Put the vegetable oil in a frying pan and heat it, add the crushed garlic and heat it over low heat until it is colored and smells.

②. When the garlic turns golden brown, remove it from the frying pan, add beef tendon, and fry it over high heat until it becomes brown and brown. (Be careful as it gives a burning odor when burnt)

③. When the beef tendon of ② is crispy and browned, remove the beef tendon from the frying pan and fry the sliced vegetables of a. On medium heat. (Be careful as sliced vegetables are easy to burn)

④. Put ③ beef tendon, vegetables, thyme, bay leaf, and salt in a pan. Degrasse (Put an appropriate amount of water in a frying pan with beef stir-fry and vegetables and bring to a boil to boil the flavor that sticks to the frying pan.) Add the water from the degrasse frying pan and the rest of the water to the pan and heat over high heat. Heat with.

⑤. When it boils, reduce the heat to low and simmer on low heat for about 3 hours while carefully scooping the lye.

⑥. When the umami is extracted firmly, strain ⑤ and transfer it to another pot. Bring to a boil again and lightly add water-soluble potato starch to complete.

Transfer to a container and cool, then store in the refrigerator.

 

That's all for today.

Thank you for reading to the end!

 

See you next time on La Fleur de Cerisier's blog! (o ^^ o)

 

Au voir

À bientôt

 

 

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Speaking of French in Sendai, La Fleur de Cerisier

 

[La fleur de cerisier]

Means "cherry blossom" in French.

 

We hope that it will take root in this city like a cherry blossom and become a shop loved by everyone.

 

We hope that you will find a store that is useful to you.

 

 

La Fleur de Cerisier

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato