The saga of the demi-glace continues. First, this is the recipe I have been using to make my demi-glace. After reading through at least a dozen recipes this appeared to be the most straight-forward while remaining fairly authentic.
I am now at the second step. I ignored the brown sauce in the fridge for two days. It kept staring back at me, taunting me to not let it sit there and go bad before I got the energy up to go on to the next step. So this afternoon, after a bit of a nap, I chopped away at mire-poix and stirred the roux til it was nice and brown and now it simmers away nicely on the stove, filling the house with a pleasant aroma that is piquing my appetite. I ended up with a quart and a half more brown stock than I need, but I don't really see that as a problem. I am going to use some of it tonight to make a mushroom risotto. Yuummmmy!!! I think the recipe will also produce more espangole sauce than is needed, but I'm sure it will freeze nicely, too. The one thing I haven't solved is deciding what I shall cook with the demi-glace tomorrow. I'm leaning toward pan searing some steaks and making a marchand du vin sauce. My mom would be appalled that I am pan searing steaks, but it is eleven degrees outside right now and I'm not going out to barbeque! I'll fill you in on how the rest of goes....
So, here is the long awaited English Muffin recipe. It is from the Joy of Cooking. Don't forget to toast them after they come off the griddle, then spread with butter, (don't even consider using margarine, okay. Just don't) and some homemade blackberry jam. Alas, I didn't make any jam this summer, so I have to beg some off of Priscilla. She'll give me some. If she wants demi-glace. If you want two tablespoons of demi-glace and you live in Rochester, leave a comment saying so and you can come by on sunday afternoon and I will give you some. If I approve of how you plan to use it. Come on, now. How nice do you think I can be? Not that nice.
Combine in a mixing bowl:
1 C water
1/2 c scalded milk
2 tsps sugar
1 tsp salt
Disolve for 3-5 minutes :
2 T 105-115 degree water
1 package active dry yeast
Combine the two mixtures.
Sift before measuring: 4 C flour
Add 2 cups flour gradually into the milk mixture. Cover bowl with a cloth. Let the sponge rise in a warm place for about 1 1/2 hours or until it collapses back into the bowl.
2 T softened butter
Beat or knead in the remaining flour. Pat the dough into a 1/2 inch thickness. Cut the dough into 3 inch circles and cover and let rise again until doubled. Transfer carefully to a hot well-buttered griddle and cook until light brown. Turn once while cooking. Cool slightly. Enjoy!
There, anonymous, are you happy now? You will be once you make these muffins!