Savory Brown Butter Consommé Food

SAVORY BROWN BUTTER CONSOMMé

Steps:

• Place large heavy-bottom pot over medium-low heat, and add butter. Cook until butter solids turn dark brown. Add juice, zest, soy sauce, hot sauce and 6 cups water. Bring to a simmer. Butterfat will rise to surface; skim off with large shallow spoon. Cook and skim for 20 minutes. Place a chinois or fine-mesh strainer over large bowl, line with cheesecloth and pour in broth.
• Remove 1 cup broth; cool to room temperature. Sprinkle gelatin on it, and let rest 5 minutes. Stir into broth in bowl, blending well. Put in a covered container and freeze solid, possibly overnight.
• Place in cheesecloth-lined colander over 2-quart bowl. Thaw in refrigerator until all liquid has dripped out, leaving gelatin behind, 24 to 48 hours. Save consommé from bowl, and discard gelatin. Can be frozen for 3 months. Use as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid.

BAKED BROWN RICE

Steps:

• Melt butter in casserole dish.
• Add rice and soups to dish and stir.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and sprinkle top with Parmesan cheese.
• Return to oven and cook, uncovered, for additional 30 minutes.

SAVORY CONSOMME RICE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and mushroons in butter.
• Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
• Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.