Glace de viande, or more simply glace, is also extremely useful. It shouldn’t, however, be confused with demi-glace, which is a distinct sauce (a reduction of espagnole sauce with veal stock ...

For the candied Meyer lemon peel: Remove and blanch the peel of three Meyer lemons as in the candied orange peel recipe. Cut the peel into strips and simmer in the simple syrup 1 1/2 hours until ...

1) Heat a large pot on the stove and add enough cooking oil to lightly coat the bottom of the pan. 2) Add the chopped carrots, celery, onion, pepper corns, bay leaves and tomato paste sautéing ...

Demi-glace is the secret to fine cooking. It takes ordinary sauces and makes them memorable, makes them exceptional, makes them immortal.

5) Introduce tomato paste and butter to the pan, allowing them to cook together for a couple of minutes. 6) Pour in the beef stock and soy sauce, stirring to combine.

Cold Candied Oranges Yield: 4 orders. 4 small firm juicy seedless oranges with thin skins. 1 cup sugar. 1 cup water. Prepare a pot of boiling water, just large enough to hold the oranges submerged.

A Showstopper Dinner. Transfer the ham to a cutting board to rest for at least 15 minutes before slicing. Serve with the pineapple and extra glaze for a stunning holiday meal.