Archive for the Category ◊ roasted ◊

20 Feb 2010 Pork Charcutière (and a giveaway!)
Author: petermarcus |  Category: Recipes, demi glace, pork, roasted, sauces, savory  | 8 Comments

A few posts back, I documented the three day epic of demi glace. The technique I used was adapted from one of my culinary idols, James Peterson, writing in Saveur magazine. In the same article he provided a handful of sauce recipes using demi glace, including a derivation of the classic pork Sauce Robert, called Sauce Charcutière.

I wanted to try this with some mustard and herb crusted roast pork tenderloin, and man was it a good match. Read to the end for our next giveaway!
Pork and Demi Glace inside…

14 Jan 2010 The Basics: Demi-Glace
Author: petermarcus |  Category: Photography, Recipes, bordelaise, demi glace, roasted, sauces, savory, stock  | 16 Comments

(Don’t forget to check out our giveaway at the bottom of our Christmas Dinner post!)

Sauces are my favorite part of cooking, from ketchup to béarnaise. Since I love (and aspire to) French techniques, a good chunk of the sauces out there are based on some form of stock — vegetable stock, chicken, fish, beef, veal, lobster, lamb, duck, and so forth.

Making stock is usually a pretty simple thing to do, but there’s a technique used to take a certain type of stock to the next level of culinary refinement — demi glace.
The journey begins…