4 Creative Ways to Use Turkey Stock

November 20th, 2014 by Chef Louie

Turkey stock plays a key role on Thanksgiving Day, keeping the bird moist and delicious and adding savory flavor to your stuffing and gravy, but turkey stock is also great to have on hand to make the most of your Thanksgiving leftovers.  Here are just a few creative ways you can use it this holiday season:

  • Cook up some turkey soups: Just simmer some leftover vegetables and barley in turkey stock and add some leftover cooked turkey to make a simple turkey barley soup, or make a more complex, elegant soup like creamy wild rice and turkey soup with sherry.  For a quick and healthy meal, try our recipe for turkey orzo soup, or add a tasty Southwestern twist and make turkey tortilla soup.
  • Try a turkey hash: Sauté some aromatic veggies, add leftover turkey and sweet potatoes or stuffing, simmer it all in a little turkey stock with a dash of sherry, toss in a chopped apple and some sage, and you have a delicious treat for breakfast, lunch or supper.
  • Stir up a turkey risotto: Our favorite includes mushrooms along with the turkey.  Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. We add splash of white wine, diced turkey, and Parmesan cheese.
  • Create a turkey comfort food dish: All you need is some turkey stock, leftover turkey, veggies, and some pantry ingredients to put together comfort food classics like Turkey Tetrazzini or Turkey Pot Pie (we just substitute turkey and turkey stock in our favorite chicken pot pie recipe).

MTG’s turkey stock helps you make delicious meals way beyond Thanksgiving dinner!  Try your hand at these creative ways to use it, and take a look at our Family Recipes collection for more ideas and inspiration.

Turkey Stock: The Key to a Great Thanksgiving Bird

November 15th, 2014 by Chef Louie

A delicious, moist, succulent turkey accompanied by stuffing or dressing and savory gravy is the traditional centerpiece of the Thanksgiving feast.  Putting it all together can be a challenge even for an experienced cook.  Creating this meal takes some know-how and some time, and we have just the product to help you do it: our classic roasted turkey stockHere’s how to use turkey stock to make a memorable and tasty Thanksgiving meal:

  • After you’ve prepped the turkey and placed it on a rack or over some vegetables in your roasting pan, pour about 1-2 cups of turkey stock into the bottom of the pan.  The stock will help keep the bird moist and keep its juices from burning as they would if they dripped onto a bare pan.  Baste the turkey with the stock from the pan every 20-30 minutes to keep the breast from browning too much and to enrich the pan drippings.
  • Use turkey stock to moisten your stuffing or dressing.  It adds just the right savory turkey flavor and helps to bind the bread cubes and other delicious ingredients together for a tasty result.  Take a look at some of our terrific stuffing and dressing recipes to get an idea of how turkey stock works in them—and maybe find some inspiration, too!
  • MTG’s turkey stock makes perfect gravy simple. To make a straightforward pan gravy, after you’ve moved the roasted turkey to a carving board to rest, pour off any liquid in the roasting pan into a gravy separator or measuring cup and move the pan to the stove. When the fat comes to the top after the juices sit for a few minutes, spoon a couple of tablespoons of the fat back into the roasting pan, and make a roux by stirring in some flour over medium-low heat. After cooking the roux for a few minutes to get rid of the floury flavor, whisk in the rest of the pan juices (with the remaining fat spooned off and discarded) and turkey stock, and use a wooden spoon to scrape up all the tasty browned bits from the pan and incorporate them into the gravy.  Simmer the gravy for about 10 minutes, season it to taste with salt and pepper, and voilá: perfect, silky gravy.  You can find more gravy recipes and ideas in our Family Recipes collection.

With MTG’s classic roasted turkey stock in your pantry, creating a gorgeous, moist and flavorful Thanksgiving bird gets much simpler.  All the best for a happy Thanksgiving from all of us at MTG.

Turkey Tips from the Experts

November 12th, 2014 by SauceGal

All I want for Thanksgiving is a tender, juicy, browned turkey.  Easier said than done.  There seem to be many different ways to roast a turkey, all kinds of tricks and strategies cooks use to arrive at the ideal of a perfectly cooked bird.  It’s sometimes hard to sort the good advice from the gimmicks.  However, I’m always fine-tuning my approach, and this year I decided to consult some experts in the turkey-roasting field to see what I could glean from their collective wisdom on the subject.

My panel of experts included Melissa Clark, a food writer and columnist for the New York Times; Shirley Corriher, a “culinary food sleuth” (translated: food chemist); James Peterson, chef, cooking teacher, and cookbook author; and Molly Stevens, a food writer and cooking teacher whose book All About Roasting recently won a James Beard award.  All of them had some excellent tips to offer on roasting a turkey.  They didn’t agree on everything, but I gained some insights from each and came up with this  list of key tips:

1. Leave the turkey out of the refrigerator for 2-3 hours before cooking.  This will insure that the turkey cooks more quickly and evenly.  Roasting a cold turkey straight from the refrigerator will result in overcooking the breast in order to get the core of the bird done.

2. I groan inwardly as I write this: Don’t stuff the bird.  The cooks in my family have been stuffing-the-bird people as long as I can remember, but my four experts all agreed that it’s just not the best idea.

Stuffing a turkey creates the ideal growing conditions for unfriendly bacteria and a number of precautionary steps must be taken to avoid food-borne illness.   One of those steps is to make sure the stuffing cooks to an optimal temperature, which takes longer than it does for the breast meat to cook, resulting in overdone, dried out breast meat.  Finally, stuffing absorbs juices from the turkey that otherwise would drip down into the pan to make a flavorful gravy.

Maybe this year I’ll forego the stuffing and make dressing (stuffing cooked on its own outside the bird) instead.  Hopefully I’ll only have to weather the complaints until my family sits down and starts eating.

3. Use a roasting rack.  All my experts agreed that turkey should not sit on the bottom of the roasting pan, stewing in its own juices, which makes for a soggy bird. Most recommended setting the bird on a roasting rack in the pan, with 1-2 cups of turkey stock poured underneath to keep the juices from burning on a bare pan.

4. Start roasting at a high temperature and then lower it.  Starting out with a very hot oven, 450-475 degrees, jump starts the browning process, and then quickly lowering the temperature to a mid-range 325-350 degrees for the rest of cooking time insures even cooking.

5. Basting is good, but not essential.  Basting helps keep the breast skin from browning too much and enriches the pan drippings, but unbasted birds can be equally tasty.  Stevens says her decision whether or not to baste depends on whether the conversation is best in the living room or the kitchen.

6. Rotate!  For a small- to medium-size turkey, it’s best to start roasting breast side down.  This helps keep the breast from overcooking and lets the juices run down into the breast meat instead of running down away from it.  Most of my experts recommended rotating the bird to sit breast side up for the last hour of cooking time.  If you’re not interested in trying to flip a larger turkey, just roast it breast side up, but rotate the pan 180 degrees in the oven about halfway through cooking time.  If the breast starts getting too brown, cover it with a double layer of buttered aluminum foil for the last 45 minutes or so.

7. Rest the roasted turkey for at least 20-30minutes before carving it.  This allows the bird’s juices to be reabsorbed and distribute themselves in the meat, so all your efforts to roast the perfect turkey don’t go to waste.  If the kitchen is drafty, cover the turkey loosely with foil while it rests.

My thanks to Clark, Corriher, Peterson, and Stevens for their smarts and good advice.  I’m looking forward to this year’s feast and wish all of you a delicious, festive, and relaxing Thanksgiving from all of us at More Than Gourmet

On the Side for Thanksgiving

November 3rd, 2014 by SauceGal

For many, the Thanksgiving feast revolves around the turkey, but at our house the side dishes get almost the same amount of attention. The stuffing, the potatoes, the veggies, and the appetizers often all have their fans, some of them pretty vocal and opinionated. Side dishes also offer the Thanksgiving chef a chance to flex her or his creative muscles a bit to cook up a delicious variation on a favorite tradition.

Sometimes I try something new and it becomes a beloved favorite, and a must for Thanksgiving in years to come, and sometimes we decide that once is enough (a stuffing recipe that involved orange liqueur and dried apricots comes to mind here; turned out to sound better than it actually was). At MTG we’re always on the look out for tasty new ideas for Thanksgiving sides, and it’s a pleasure to share some of our favorite recipes with you.

Whether you call it stuffing or dressing, bake it inside the bird or out, stuffing is probably the perennial favorite side dish. We love the blend of savory and sweet in Cornbread Apple Stuffing and our Autumn Fruit and Pecan Stuffing, but we’re also partial to stuffing more on the savory end of the spectrum, like Herbed Stuffing with Mushrooms or with Sausage, or Sourdough Stuffing with Sage and Bacon. A classic Southern-style Oyster Dressing makes an elegant addition to the meal. And some years we ditch the stuffing and make simple and delicious Cranberry-Pecan Couscous instead. The only problem is choosing which one to serve.

Potatoes? Got to have ‘em. The year-after-year staple of our Thanksgiving table is the Yukon Gold Garlic Smashed Potatoes. However, we do have some great potato dishes standing in line for its place: Rosemary Roasted Potatoes, Horseradish Smashed Potatoes, and Potato Parsnip Gratin.

Vegetable dishes are a must, too, preferably more than one. Thanksgiving is a great time to celebrate the bounty of autumn veggies like butternut squash, cabbage, root vegetables, and hearty greens. Some of our favorites are: Butternut Squash Purée with Bacon, Braised Red Cabbage with Apples, Kale with Caramelized Shallots, Honey Glazed Root Vegetables, Slow-Cooked Collard Greens, Braised Carrots and Parsnips with Herbs, Butternut Squash Gratin, and Slow and Savory Green Beans.

What to start with? Consider serving soup. It’s not too filling and can often be made ahead, only requiring reheating to serve, which is nice when you have the whole feast underway in the kitchen. Some years I’ve served a relatively light soup like Velvet Carrot and Ginger Soup or Apple-Butternut Squash Soup. Other years I’ve served a richer soup in small demitasse cups; Roasted Cauliflower and Gorgonzola Bisque was a hit, as was Wild Mushroom Bisque.

Whatever sides you choose this year, we hope you get to try a new one or two and enjoy those perennial favorites, as well. They might be so good they upstage the turkey!

Easy Crockpot Ideas Your Family Will Love

October 28th, 2014 by Chef Louie

Who doesn’t love the crockpot? Throw in a few ingredients, head to work, and by the time you get home, you’ve got a delicious gourmet meal waiting for you. It’s a life-saver – especially for busy moms and dads who are always on the go.

At MTG, when we need something that’s easy, tasty, and nutritious, we put our crockpot to good use, and often.  So many possibilities with something so simple!  Here are few of our favorite easy crockpot ideas your whole family will love.

  • Italian-Style Chuck Roast with Tomatoes.  This is pot roast with an Italian flair–a flavorful sauce of tomatoes, red wine, garlic, and a sprinkling of fresh rosemary.  You simply brown the meat and then the vegetables on your stove top, simmer a little red wine with our tasty brown stock, then combine it all with tomatoes and tomato pasta sauce in the crockpot.  The meat becomes melt-in-your-mouth tender.
  • Lentil Vegetable Soup.  This tasty soup makes a hearty, healthy meal, and it couldn’t be easier to make–quickly sauté some vegetables and add them to your crockpot along with lentils, tomatoes, herbs, and our savory stock.  The soup slowly simmers for the day fills your house with the aroma of good home cooking.
  • Chicken with 40 Cloves of Garlic.  It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and mellows as it is slowly braised in the crock pot, turning into a rich, aromatic sauce.  Simply brown the chicken in a skillet first and add it to the crockpot.  Next, brown vegetables and garlic in the skillet, sprinkle them with a little flour, and stir in some white wine and stock, then pour it all over the chicken.  Toss in some herbs,  slow-cook for a few hours, and you’ll have a delicious meal ready to serve.

These easy crockpot ideas are great for any night of the week.  Start one of these dishes in the morning before you go to work, or start a meal cooking on a Saturday before you head out to your kid’s soccer game. Either way, you’re sure to have a tasty and satisfying meal waiting for you when you get back. Take a look at our family recipes for more great crockpot ideas!

Choosing the Best Demi-Glace Sauce for Lamb Dishes

October 21st, 2014 by Chef Louie

A classic demi-glace is the basis for a wide variety of delicious sauces and savory dishes. Although it originated in France, demi-glace is used in many different types of cuisines, and it goes especially well with meats and game. One of the most demi-glace-friendly meats is lamb.

Lamb and demi-glace go hand in hand. The demi-glace brings out the delicate, almost sweet nuances in the meat and enhances lamb’s hearty flavor. Want to create the best demi-glace sauce for your next lamb dish? Here are a few ideas:

  • Madeira Sauce – This classic sauce made with a sweet, smoky fortified wine from Portugal has an amazingly complex flavor but very few ingredients. You’ll need 6 tablespoons of our classic demi-glace dissolved in 1½ cups of hot water, ¼ cup of Madeira, and two tablespoons of butter.  Just simmer the reconstituted demi-glace in a small saucepan, add the Madeira, and simmer until the sauce reduces to about 2 cups.  Whisk in the butter, season with salt and pepper, and you have a great sauce to spoon over succulent slices of roast lamb.
  • Sauce Provencal – Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. You’ll sauté some shallots, garlic, and Herbs of Provence in a little olive oil, then add ¼ cup white wine and simmer until it reduces by half.  Stir in 1 cup of reconstituted demi-glace, some diced tomatoes, and chopped fresh herbs.  After a couple more minutes of simmering, your sauce is ready for lamb chops hot from the grill.
  • Wild Mushroom Sauce – Studded with wild mushrooms and enriched with cream, this full-flavored demi-glace sauce is simple to prepare. You’ll start by sautéing shallots and fresh wild mushrooms in some butter; then you’ll remove the mushrooms from the pan, add red wine, and simmer until it’s reduced by half.  Whisk in 3 tablespoons of our demi-glace concentrate, then some heavy cream.  Return the mushrooms to the pan and simmer it all for a few more minutes to let the flavors blend.  Spoon this luxurious sauce over any cut of lamb.

If you have lamb on the menu this week, try one of these sauces! They’re some of the best demi-glace sauce recipes around. For more ideas and inspiration, you’ll find additional recipes at our web site.

Gourmet Home Cooking: How to Pair Drinks with Your Meals

October 16th, 2014 by Chef Louie

Knowing how to properly pair drinks and food is one of the cornerstones of gourmet home cooking. In the best pairings, the beverage you choose makes the food taste better and the food makes the beverage taste better.  It’s a classic synergy in which the whole is greater than the sum of the parts, and neither the food nor the drink dominates the other. Creating a great pairing takes a combination of knowledge and creativity, and can seem a bit complex.

It helps to know some basic concepts to make pairing gourmet home cooking with drinks fun and easy.  We’ve created this quick, no-nonsense guide: check it out, and try a new pairing or two at your next dinner party!

  • Consider weight and intensity. Both foods and drinks have their own weights and intensities, and a good pairing usually matches food and drink with similar weight/intensity profiles.  For instance, a heavy, full-flavored dish like grilled steak with Red Wine Peppercorn Sauce and blue cheese would work well with a heavy, full-flavored drink like a hearty stout beer or a red wine like Cabernet Sauvignon. A light, delicate dish like poached sole with Sauce Bercy would go well with a light, delicate Chablis or mineral water with a squeeze of lemon.
  • Decide if you want to contrast or mirror. If you choose to contrast, you’ll choose to play very different characteristics off of one another, as you would in pairing slightly bitter, crunchy walnuts with a smooth, full-flavored Port. Or you could pair an acidic wine like Champagne with a rich oily food, like smoked salmon, to cut through the richness, With mirroring, you aim to pick a drink that continues the flavors of the food, like pairing a spicy, slightly sweet Shrimp Curry with a spicy, slightly sweet Gerwurztraminer or ginger ale with a squeeze of lime.
  • Consider brightness and acidity. The acidity – or tartness – of a drink also plays into how well it pairs with certain foods. Citrusy beers, white wines and many cocktails will often have a “brighter” taste than red wines, dark beers and whisky-based beverages. Think of it this way: how would the meal taste with a squeeze of lemon, lime, or orange juice on top? If it’d be great, then a bright, acidic drink is perfect. If it wouldn’t taste so good, steer clear of more acidic beverages for this one.
  • Think about tannins. Tannins can be found in red wines and many beers, giving them a slightly bitter, astringent taste. This quality can go well with big, bold flavors – particularly smoky, red meats and high-protein meals. Spicy foods, on the other hand, don’t pair so well with these drinks. Tannins actually accentuate the spice and can irritate the soft tissues in the mouth.
  • Drink what you like. At the end of the day, you – and your guests – need to like what’s being served, so don’t just crack open a bottle of red wine if you all like white better. Pay attention to what your guests’ preferences are, and try to choose drinks that fall in line with those. When in doubt, offer a few drink options so they can pick the one they like best.

People who are knowledgeable about food and beverage pairing will tell you that you learn most by drinking and eating. The best way to enjoy yourself and hone your pairing skills is to try it with meals as often as you can, keep some record of what you liked, and keep trying new pairings.  If you like wine, check out the wine pairing suggestions we’ve added to many of our recipes and let us know what you think. Cheers!

It’s Chili Season!

October 6th, 2014 by SauceGal

Whether we call it a bowl of red, chili con carne, or just plain chili, we’re crazy about the stuff.  This savory mix of meat and chilies can be varied endlessly: different kinds of meat, different kinds of chilies, with beans of many different types or without any beans at all.  There are delicious vegetarian chilies and chilies made with chicken or turkey instead of meat.  It’s all good.

Despite lots of bickering about who invented chili, most agree that it originated in the 1800’s in Texas, probably because the meat stews that everyone from armies to cowboys relied upon were much improved by the addition of native chilies and spices.  Chile powder, a combination of ground dried chilies, garlic, oregano, cumin, and other spices—and a key seasoning in most chilies—made its first appearances in the 1890’s.  Americans have been making chili, improvising and varying it, ever since.

One of the great things about chili is that it can be made ahead—it’s even better a day or two after it’s made, as all the flavors take some time to blend.  Chili is the perfect make-ahead choice for tailgating or a potluck supper.  It also freezes well in individual portions or in larger batches, and we love having a stash of chili in the freezer to thaw and reheat for an instant, hearty meal.  Leftover chili (if you ever have any) works well in tacos and burritos, as a topping for burgers and, of course, for hot dogs or grilled sausages, as an omelet filling, or spooned over a baked potato and topped with cheese.

At MTG, we’re partial to all kinds of chilies, from the more traditional Texas Three-Pepper and Beef Chili to our Chicken and White Bean Chili with Green Chilies, to our vegetarian Spicy Black Bean Chili flavored with a little espresso and cocoa.  We also like Red Pork Chili with Pinto Beans and Spicy Turkey Chili, or, for a little something different, Beef Picadillo Chili, Red Lentil Chili or Cincinnati-Style Chili served over spaghetti with all kinds of crazy toppings on the side.

We’re not purists here—we like to try different versions of and additions to our chilies, and encourage you to do the same.  Try one of our recipes, add your own touches, and let us know how it turns out.

2 Gluten-Free Dinners Everyone Will Love

September 23rd, 2014 by Chef Louie

There’s no rule that says food for a special diet has to be bland or boring.  Healthy food can still taste amazing with the right recipes and flavor-packed ingredients. If you or a loved one has been diagnosed with celiac disease or another form of gluten sensitivity, try focusing on naturally gluten-free foods like meat, poultry, fish, beans, dairy products, fruits and vegetables (including potatoes), and gluten-free whole grains.  Beginning with these ingredients, you can create some great dishes.  Here are two of our recipes for gluten-free dinners that everyone at your table will love.

Herbed Shrimp Risotto

Serves 6.

This creamy risotto studded with tender shrimp and scented with fresh herbs gets a delicious depth of flavor from our seafood stock.  Serve it with a green salad and a crisp white wine for a simply elegant meal.

  • 2 1/4 ounces (or 1/4 cup plus 2 teaspoons) Glace de Fruits de Mer Gold dissolved in 7 cups hot water
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Salt and ground black pepper
  • 1 1/2 pounds raw medium shrimp, shelled and deveined
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons unsalted butter to finish
  1. Bring the diluted Glace de Fruits de Mer Gold to a simmer in a medium saucepan and keep it at low simmer over low heat.
  2. Heat the olive oil in a large saucepan over medium low heat.  Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.
  3. Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1 cup of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Add more stock to for a creamier consistency.
  4. Just before the rice is done, stir in the shrimp, parsley, basil, and butter. Cook just until the shrimp is opaque.  Season to taste with salt and pepper and serve immediately.

Spicy Turkey Chili

Serves  8.

A healthy, hearty chili chock-full of veggies and lean turkey accented with plenty of spice and garlic.  Perfect for a family dinner or tailgating on the day of the big game.

  • 2 tablespoons canola oil
  • 2 pounds lean ground turkey
  • 2 large red bell peppers, diced
  • 2 large green bell peppers, diced
  • 2 large onions, diced
  • 8 cloves garlic, minced
  • 2 tablespoons chili powder, or to taste
  • 2 tablespoons gluten-free Worcestershire sauce
  • 2 bay leaves
  • 1/4 teaspoon ground cloves
  • 1 tablespoon ground cumin
  • 2 cans (14 1/2 ounces each) diced tomatoes
  • 1 1/2 ounces Glace de Volaille Gold (or Glace de Poulet Gold) dissolved in 4 cups hot water
  • 2 cans (15 1/2 ounces each) great northern beans, drained and rinsed
  • Salt and ground black pepper
  1. Heat the oil in a large stockpot over medium-high heat. Add the ground turkey and cook until it is lightly browned, stirring and breaking it up with a wooden spoon, about 5 minutes. Add the peppers and onions to the browned ground turkey and cook for 5 minutes.  Add the garlic and cook for a minute more.
  2. Stir in the chili powder, Worcestershire sauce, bay leaves, cloves, and cumin. Add the tomatoes and diluted Glace de Volaille Gold and bring the chili to a simmer.  Add the beans and continue to simmer, uncovered, over medium-low heat, about 45 minutes, stirring occasionally.
  3. Season to taste with salt and pepper.  Remove and discard the bay leaves. Ladle the chili into warmed bowls to serve.

More than Gourmet’s gluten-free stocks and sauces help you make food that is both delicious and healthy.  Take a look at our large collection of family recipes to find more great ideas for gluten-free dinners

Classic Demi-Glace Is the Key to a Great Fall Meal

September 19th, 2014 by Chef Louie

Fall is the time we’re excited to get back into our kitchens and spend time making soups and stews, long-simmered braises, and hearty sauces.  Classic demi-glace is a key ingredient for flavorful fall cooking.  This versatile sauce is a mixture of brown stock (usually beef and veal stock) and Espagnole Sauce, which is a brown sauce made with reduced brown stock, herbs, tomato, and caramelized aromatic vegetables. The mixture is slowly simmered over a long period of time until it is reduced by half.  The result is a highly flavored, glossy, full-bodied, and deeply colored sauce.

More Than Gourmet’s classic demi-glace is reduced even further to create a rich concentrate that can be used as is to enhance the flavor of some of your favorite fall dishes or reconstituted to use as part of a savory braising liquid or as a base for a hearty sauce. Here are a few delicious ways to cook with classic demi-glace this season:

Use it as your secret ingredient–simply add a spoonful (or two!) of the concentrate to a stew or chili, a meat or root vegetable soup, or even a pot of beans to impart a savory deep flavor that will make the other ingredients in the dish sing.

Make classic demi-glace part of a tasty braising liquid for nearly anything you cook low and slow.  Try our recipes for Oven Barbecued Chuck Steak, Sonoran Lamb Shanks, and Braised Veal Meatballs to experience how demi-glace can take a braised dish from ordinary to outstanding.

Create a spectrum of sauces perfect for chilly weather with classic demi-glace as your base.  Here are a few of our fall favorites:

  • Wild Mushroom Sauce: Studded with wild mushrooms and enriched with cream and our demi-glace, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.
  • Sauce Lyonnaise: According to renowned Lyonnaise chef Paul Bocuse, “In Lyon we put onion in almost everything.”  French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce.  It’s superb with mashed potatoes or roasted vegetables, grilled or roasted beef, pork, lamb, game, or poultry.
  • Red Wine Sauce: This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game.  It’s delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam–or whatever works well with your dish.
  • We even like to add demi-glace to our Traditional Bolognese Meat Sauce to bring out the deep meaty flavor of this treasured Italian ragu.

As you start to feel a chill in the air and the leaves start to turn, be sure to stock up on More Than Gourmet’s classic demi-glace to get ready for cooking this fall.  Take a look at our family recipes web page, too, for more ideas and inspiration.