Feeds:
Posts
Comments

Posts Tagged ‘Adult Indulgences at Etsy’

I’m here, but for how long I’m not sure.  First craft fair of the season and it was slowwwwwww.  Ah, but there are more to come!  It always looks up the closer to Christmas we get.  I just love this time of year.  Enough of this for now, let’s head to my favorite sauce–Bechamel!  Oh, excuse you!

Start by making a White Roux.  Now, this is not book learning you will be getting from me, but experience.  I DO use butter as my fat source–REAL BUTTER folks.  I take a pan, put in about 4-5 tablespoons of butter and heat it up on medium high heat.  When fat thins I add 6-7 tablespoons of flour and whisk briskly until the mixture begins to thin and bubble.  I then turn the heat to low and reduce the amount of whisking I do until I smell a toasty aroma arising from the roux. I usually let it cook for about 1-2 minutes more (don’t let it brown) and then remove it and set it aside.  For what follows you will need 4-6 tablespoons of this roux.

In a separate pot, heat up about one quart of milk (I use whole milk to get the smoothest blend) until it is SIMMERING.  Add the roux to the milk and whisk until the two come together smoothly, simmering while doing so.  Add salt to taste and two pinches of nutmeg.  I don’t like to taste the nutmeg as an “ingredient,” I just use it to add depth of flavor.  I also add a pinch of powdered white pepper and 1/4 of a yellow onion, peeled and sliced (not to small–what you want is the flavor).  I will sometimes also add a bay leaf and bit of vanilla bean, etc, depending on what I’m using the sauce for.  For now, just add the onion and one bay leaf (along with the nutmeg).  Simmer for about 20 minutes, adding more whole milk if the sauce thickens to quickly.  When done pour through a sieve and viola–BECHAMEL!  

Although this is a very BASIC Bechamel Sauce, you can do a lot with it. 

1.  You can throw in some Parmesan, Romano or both (grated please, 6-8 oz. please) into the sauce, melt it and pour it over some pasta.  Delicious. 

2.  You can make it into a heavy cream sauce by adding about 4-8 ounces of heated, heavy cream along with your favorite spices from Adult Indulgences, Wickedly Delicious Custom Spice Blends (http://www.adultindulgences.etsy.com), such as Tuscan Sun, Sicilian Prince, or even Oh India!  Again, great on pasta, baked chicken, etc.

3.  You can stir in 4 ounces of Gruyère (an incredible cheese indeed) and 2 oz. of Parmesan (grated) until melted.  Then remove from heat and add in 2 oz. of butter.  Stir well.  Again, this goes well with pasta, chicken, etc.  This is known in the field as a Mornay Sauce.

4.  And, you can make my husband’s favorite….Cheddar Cheese Sauce.  Add 8-9 oz. of cheddar cheese (grated please), 1/2 tsp of dry mustard, and two tbls of Worcestershire sauce.  Place all ingredients into warm Bechamel and heat until melted.  Pour over pasta and just die!

Really, you can put just about anything into a Bechamel sauce.  That is what makes it so very cool.  An easy way to make a fantastic sauce that you can use for virtually everything!  It can be dainty or robust.  You choose!  But, I make my Bechamel Sauces just how I like my men….robust and naughty!

Photo Courtesy of:  http://www.independent.co.uk/multimedia/archive/00284/Mr_January__Peter_L_284932t.jpg

Read Full Post »

Hey, I know I used a couple of terms in my last post that may leave some of you rubbing your head, but don’t be afraid of the four letter word roux or its much longer cousin…emulsions.  You need to master a roux and an emulsion before you can be successful at composing fine “Mother Sauces.”  So, let’s get to it.

A roux is a mixture of ingredients used to thicken sauces so they aren’t runny like water.  The way to make a roux will leave you open-mouthed by its simplicity.  You must use an equal amount of flour and fat (traditionally clarified butter and/or animal fats) mixed in a saucepan and cooked over medium heat.  That sounds simple enough, but for how long do I cook it.  Well, here’s the rub….how long you cook it depends on what type of roux you want.  Unfortunately, no matter how long you cook it you won’t get a kangaroo!  Couldn’t resist.  Seriously, here’s how it works.

There are three generally accepted types of roux.

1.  White Roux.  Really, this should be named a yellowish roux, because that’s its true color, but who’s questioning history, eh?  You will mix an equal amount of flour and clarified butter (if you are a purist) in a sauce pan and cook over medium head for just a few minutes until the fat and flour are well mixed and begin to get a little frothy.  Don’t just pull the roux off the stove at this point, as you WANT to cook out the flour flavor.  Also, you don’t want to leave it on so long that it turns a darker color, or you off and running into another type of roux.  So, be careful how long you cook the White Roux.  White Rouxs are used primarily for bechamel and alfredo sauces (in other words, sauces using bases such as milk and cream).

2.  Blond Roux.  Yep, Blond Roux.  I can imagine a few of you “man cooks” out there hurrying to make a blond roux in hopes that she’ll be a dream come true.  Well, she may be beautiful and slightly blond and she may make you happy, but she won’t last.  Blond roux is cooked a bit longer than your White Roux.  Cook it until it begins to turn a bit darker than the Yellow/White Roux.  Blong  Rouxs and used for stock based white sauces such as veloutes.

3.  Brown Roux.  You guessed it, a brown roux is a blond roux taken several steps further in the cooking process.  The key to a perfect brown roux is to lower the heat and cook it over low heat (once it has combined and is frothy) until it browns evenly.  Note, I said browns evenly, not burns or scorches.  Interestingly enough, a brown roux cooked correctly will have a slightly nutty flavor and smell and taste quite rich.  Yummmmm.  You will use a brown route to thicken brown sauces like gravies.

Now for some tips for a great roux:

1.  Never, never, never burn or scorch your roux.

2.  A great roux is paste like and not runny or stew-like.  Roux should not pour like liquid.

3.  Cake flour makes by far the best roux.

4.  Try not to use shortening as your fat.  It add little flavor, tastes terrible and leaves  a after greasing on your tongue.

5.  Try to use clarified butter or another animal fat.

6.  Make sure to use the correct amount of roux to complement the amount of liquids you have.  I did some research of this one and here’s what the experts say.  Personally, I just keep adding until I get the thickness I desire.

3 ounces of roux per quart of liquid will thicken into a thin consistency

4 ounces of roux per quart of liquid will thicken into a medium consistency

5 ounces of roux per quart of liquid will thicken into a thick sauce

6 ounces of roux per quart of liquid will thicken into a heavy gravy

So, how does one incorporate a roux?  Well, again, it is really quite simple.  A roux can be added to a liquid mixture when the mixture is warm to hot, but avoid early boiling, as clumps can form.  Once the roux is added to the mixture you wish to thicken, make sure you whisk furiously until the liquid incorporates the roux (smooth and without any lumps).  Next, bring the sauce to a simmer and continue to simmer and stir for 20 minutes or so.  During this time the starchy flavor of the flour will further dissipate and your liquid will proceed to thicken.  If you happen to have added to much animal fat, make sure you skim it off the surface.

Well, this had been good for me I hope it has been good for roux…………………….

Photo Courtesy of:  http://www.meninaprons.net/images/bech.jpg

Our next post will be about emulsification.  No, not mumification….emulsification!!!!

Read Full Post »

My apologies, again, for being absent.  Let’s continue where we left off some time ago, shall we?  As I was mentioning, an avid reader wanted a lesson in “Mother Sauces”.  Naturally, I aim to please (most of the time, anyway).  Some of you may be asking, “What the heck are Mother Sauces?  Well, simply put, they are the base sauces for most any sauce you can think of or create. 

The Mother Sauces are:  Tomato Sauce (or Sauce Tomat), White Sauce (or Sauce Bechamel), Brown Sauce (or Sauce Espagnole), White Stock Sauce (or Sauce Veloute) and finally, Hollandaise Sauce.  I’m sure most of these sound familiar to a lot of you who like to cook.  So, let’s take a better look at each, shall we? 

1.  Sauce Bechamel.  This delicious base sauce is usually made with whole milk and thickened with a white roux (to be explained later…if you are wondering what a roux is).  Bechamel sauce is often flavored with white onion, bay leave, salt, nutmeg and white and black pepper.  Bechamel is served most often with pastas, eggs, poultry and veal.

2.  Sauce Tomat.  How can we forget this lovely sauce made from a base of tomatoes, whether raw, pureed, stewed or in a paste form).  We are most familiar with this sauce and its use in pastas.  But it is often found fish, vegetables, polenta, veal, poultry, breads and gnocchi.  Thickening of a Sauce Tomat often occurs with purees, reductions and even a roux.

3.  Sauce Espagnole.  Brown Sauce is a must if you are aiming for truly classic cooking.  It is thickened with a roux and is made from a base of veal, beef or chicken stock.  It is most often served over roasted meats such as veal, lamb, beef and even poultry. 

4.  Sauce Veloute.  As a white sauce Sauce Veloute is made with chicken, light meats and often fish.  We find it used with eggs, fish, pastas and veal.  Sauce Veloute is commonly flavored with various wines and thickened with a roux.

5.  Hollandaise Sauce.  My favorite!  Clarified butter and egg yolks make this sauce truly unforgettable.  It is thickened through emulsification (to be defined later) and often paired with seasonings such a black pepper, white wine, white wine vinegar, lemon juice, and salt.  I love Hollandaise over asparagus!  It is also often used with vegetables, light poultry dishes, fish, beef, and eggs!

Such a tantalizing group of “Mother Sauces” from which can come an infinite number of possibilities.  Your imagination and palate will be your only boundaries!

Photo Courtesy of:   http://www.apartmenttherapy.com/uimages/kitchen/2008_03_25_MotherSauce.jpg

Read Full Post »

I know, I deserve a spanking.  Speaking of which, where is Dougray Scott when you need the little bugger.  Of course, I could be punished even more…………….. 

Photo Courtesy of:  http://stars.hitflip.de/Dougray_Scott_HF_L_2_58493_24101.gif

A special treat for those of you who didn’t know who Dougray Scott was.  I know, I should wish for a lot more than a spanking.  It’s those darn lips I tell you.  What was God thinking when he made them!  Didn’t he know women would swoon and dream of being locked in their deep embrace for days on end?  I’m sure he did.  Just one more part of our torture of living a mortal life.   I have to admit, I’m not one for a lot of temptation (I’m just not tempted by much but great spices, herbs and food), but I will say, to all the world, I’d give it up to have a go at Dougray Scott.  Sigh.  Must pull myself away from the photo and get on with my apology.

Where was I.  Oh Yes.  I am sorry for not posting for some time but life is still very busy.  As a means of apology I am offering a great Khmer recipe for Coconut Sauce.  I use it as often as I can and I love it.  Khmer cooking doesn’t shy away from Coconut sauces at all, in fact this is a commonly used sauce in deserts as well as main dishes.  All I can say is that it is simple, delicious, and well, I could do a lot with it if Dougray Scott were in the room with me now.  ; )

Khmer Coconut Sauce

Ingredients

2 cups coconut milk (fresh is best, but canned is fine as well)

1 tablespoon cornstarch

1/2 tablespoon sugar

1/4 teaspoon salt

Preparation

Mix all ingredients together in a small sauce pan.  Heat and allow to simmer, stirring regularly, until sauce thickens.  It’s ready to go!  Hot or Cold.  Day or Night.  I love this on vanilla ice cream, sponge cake, and it is wonderful on rice, fish, light chicken dishes, etc.  Just let your imagination roll along with this one!!!

Well, my apology should allow you to have many wonderful and flavorful meals.  Oh, and the picture of Dougray Scott should allow you many a delightful fantasy.  Eat well my friends!

Photo Courtesy of:  http://www.ruggedelegantliving.com/a/images/Dougray.Scott.Pro.BWImage.jpg

Read Full Post »