Vegan Fonds Brun

[Vegan Brown Stock]

...Julia says that 'Brown stock is used for brown sauces, consommes, and for the braising of vegetables...and I plan to use the broth for cooking some collards in a little bit...

...she also says...'To give the stock a good color, the meat, bones, and vegetables are browned before they go into the kettle...and she does this in the oven...

...but I thought I'd use my new grill/griddle to accomplish that...it's quicker...and I get a nice caramelization using the griddle...

...Julia puts her herbs in cheesecloth...but I use my tea ball for that...it's thyme...bay leaf...parsley sprigs...and 2 whole cloves...

...put that and the browned veg into a pot...with some celery...a clove of garlic...

...I added a beef bouillon cube and covered it all with water...

...and some Gardein beefless tips...

...set it over moderate heat...and then there's a really long cooking time...maintain liquid at a very quiet simmer — just a bubble or two of motion at the surface — for 4 to 5 hours or more...

...and then I just poured the broth into a jar to use a little bit later...

Substitutions:

vegan beef bouillon
Gardein beefless tips for the beef shank meat, cracked beef and veal bones

Mastering the Art of French Cooking (p. 110)

Vegan Beurre en Pommade

[Vegan Creamed Butter]

...kind of surprised that this counts as a 'recipe'...but if you look at this MtAoFC as an instruction manual of sorts...as Craig Claiborne called the recipes Glorious in the first review on October 18...

"The most comprehensive, laudable, and monumental work on French Cuisine was published this week and it will probably remain as the definitive work for non-professionals. This book is for those that take fundamental delight in the pleasures of cuisine. It is written in the simplest terms possible and without compromise or condescension. The recipes are glorious."

...this is what Julia says about creaming butter...

"HOW TO CREAM BUTTER
The butter must always be creamed or beaten before the flavoring is added to it. You can blend the butter to a cream in an electric beater, pound it in a bowl with a pestle, or mash it, a bit at a time, with the back of a wooden spoon, then beat it vigorously until it is light and creamy. Then the flavorings and the butter are creamed togedrer, and the mixture is put in a cool place to firm up. If it is refrigerated, it will become as hard as an ordinary piece of chilled butter."

...I used this vegan butter...

...and just whipped it up in my stand mixer...and it definitely wound up being light and creamy...

Substitutions

Vegan Butter for the butter...haha...

Recipe here: Mastering the Art of French Cooking p. 100

Vegan Fumet de Poisson au Vin Blanc

[Vegan White-wine Fish Stock]

Julia says "this produces a fine, well-flavored fish stock to be used as the basis of a fish veloute sauce"...but I'm making this recipe in prepartion for a recipe I intend to make this weekend...HOMARD À L’AMÉRICAINE...

...so I gathered my ingredients...I'm subbing Nori sheets for all of the fish...and Julia says to only use the stems of the parsley as the leaves will discolour the sauce...not sure if that will really make any difference for me...as I'm using Nori sheets which will probably discolour the sauce more than parsely...but...we'll see...what could happen?...haha...

...so...basically the instructions are to put everything in a pot...

...so I just poured in the lemon juice and the wine...

...added some salt...

...and simmered everything...uncovered...for about 30 minutes...

...and then strain through a fine sieve...

...I'll store it in the fridge for just a few days...I'm sure it will be fine until the weekend...but Julia gives these odd instructions..."If refrigerated, boil it up every 2 days to keep it from spoiling"...mine...of course doesn't have any fish in it...so I don't think I'll bother with the 2 extra 'boilings'...

Substitutions

Nori Sheets for all of the fish...

Recipe here: Mastering the Art of French Cooking pp. 114-115

Vegan Sauce Alsacienne - Vegan Sauce de Sorges

[Vegan Herbal Mayonnaise Made with Soft-boiled Eggs]

Julia says this recipe is "For: hot boiled beef, chicken, or fish"

...so we'll start by making our vegan eggs...separately...because you'll use the yolks for the mayonnaise...and then the soft whites later...I used Sam's Vegan Egg Yolk recipe again...

...I used this:
Super Easy Small Batch Vegan Mayo

1/4 cup neutral oil
1/4 cup of the Egg Dipping Sauce - vegan yolk
1/4 cup vegan milk
1 teaspoon Apple Cider Vinegar
scant pinch of mustard
salt to taste...I used about 1/4 teaspoon for this small batch...

...but if you want to go all out Julia...this is the link to her Vegan Mayonnaise recipe...

...then I made the whites...and since Julia says they should be barely set...I only used one teaspoon of Agar Agar...recipe here...from my Vegan Deviled Eggs...

...filled up my little egg shaped cups...

...and let them set up...

...then sliced them this way and that with my little egg slicer thingy...

...finely chopped up some green onion, parsley and capers...(my parsley was frozen)...

...added some vegan cream to the vegan mayonnaise, herbs, and chopped vegan egg whites...

...it makes a pretty green-ish chunky sauce...

...we had ours over baked tofu...but you could put it over anything...or use it for a sandwich...

...it was good and creamy...

...and a nice cool, herby topping for the tofu...

Substitutions: Vegan cream for the cream - I used homemade almond cream
Vegan mayonnaise for the mayonnaise
Vegan eggs for both the yolk and the white...

Mastering the Art of French Cooking (pp. 93-94)

Vegan Sauce Rémoulade

[Vegan Mayonnaise with Anchovies, Capers, Pickles and Herbs]

...Julia says this sauce is just the Vegan Sauce Tartare with the addition of some anchovy paste...

...so I just subbed some Nori granules for that...and made some Vegan Mayonnaise...

...and then you just mix everything together...

...it's a nice thick sauce...and I'm sure you could use it just like we did the Vegan Sauce Tartare on some vegan fish...or just on tofu since this will already have that sea-flavor...

...but I defrosted a couple of cups of garbanzo beans...

...and made a quick vegan tuna salad...it was a perfect sauce for that...

Substitutions: Vegan egg yolks for the egg
Nori granules for the anchovy paste

Mastering the Art of French Cooking (p. 91)

Vegan Sauce Spéciale à l’ Ail pour Gigôt

[Vegan Garlic Sauce for Roast Lamb]

...Julia says this about this sauce..."This very good sauce uses a whole head of garlic which, after two blanchings and a long simmering, becomes tamed and develops a delicious flavor."

...but like with the garlic mashed potatoes...I'm not using anywhere near that much garlic...

...and I'm using the prepared minced garlic that I already have (and need to use up)...

...boiled once...

...drained...

...and boiled again...

...and then simmered slowly for 45 minutes...

...then add some milk...

....herbs...

...and rice...

...and the twice cooked garlic...

...and cook that all together...

...until the rice is tender...

...then add to a blender...I put it in my blender cup...

...and used my stick blender...

...it's definitely thick and creamy...

...but you'll still want to strain it...

...just to be sure it's perfectly smooth (mine would not have been)...

...at the end Julia add stock to her sauce...but I did not...because I wanted a creamier white sauce...

...pour it in a gravy boat...

...and serve with the VEGAN GIGOT DE PRÉ-SALÉ RÔTI...

...it was good and garlic-y...

Substitutions

...vegan cream for the cream - I used Silk...and I did not add any vegan stock...

Recipe here: Mastering the Art of French Cooking p. 334