Sauce Series – White Sauces – 4 of 5

White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.

 

Basic White Sauce

2 tblsp. Butter

2 tblsp. Flour

1 cup milk

½ tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.

Use on seafood, vegetables, fish, or meat.

Additions to white sauce:

Chopped parsley 2 – 4 tblsp.

Mustard – 2 tsp.

Cheese – ½ – 1 cup grated cheese

 

Horseradish Cream Sauce

½ cup heavy whipping cream, whipped to stiff peaks.

4 -6 tblsp. horseradish

½ tps. Salt

Pinch of pepper

Serve with ham, beef or fish.

 

Makes ¾ cup sauce.

 

Lemon Roux

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.

When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.

Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.

Can be used over vegetables (asparagus), fish, shellfish and poached eggs.

Lightly finish with cayenne pepper.

 

Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

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French Onion Soup

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15-20 small to medium onions – sliced
(both red and yellow)

Water for broth (as much as desired) with enough bouillon added to taste.
( 1 1/2 tblsp. beef bouillon + 2 tsp. chicken bouillon)

Saute onions in a generous amount of olive oil until translucent and slightly browned.

3/4 – 1/2 cup brown sugar

Add flour – 2 – 4 tblsp. blended to smooth paste with water

Mix into stock pot – add other spices as necessary.

Additions:

*Liquid Aminos, Port,  herbs of choice

Croutons:

Cut bread of choice into 1/2 inch cubes. (Sourdough)

Spread out into single layer on baking sheet.

Liberally coat with olive oil.

Generously sprinkle with italian herbs and a pinch or two of salt.

Place in 350 degree – 400 degree, preheated oven.

Watch closely – flip bread crumbs once browned on one side.

Immediately upon removal from the oven, sprinkle bread crumbs with your favorite grated cheese.

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boulion

 

Here’s another good crouton variation.

Hot Peaches with Nuts and Cheese

A surprising compliment for a variety of meats.

I first served this with chicken thighs cooked in the crockpot for several hours (on low) with BBQ sauce and a can of beer. The two together create a lovely combination of flavors.

Below are the ingredients that I used for this recipe, but I will also note that other combinations of cheeses and nuts will also work just equally as well.

3 or 4 large ripe peaches –  peeled. Remove the pit and slice in quarters.
2 tblsp. olive oil
2 tblsp. Tamari pumpkin seeds – crushed or chopped
about 1/8 cup Manchego cheese thinly sliced with a vegetable peeler
about 1 tsp. bee pollen (or sugar)
salt to taste

Heat olive oil in pan till hot. Add peach slices. Let them brown on one side, then flip to brown the other side.

Remove from heat and drain any excess oil.

While peaches are still hot, sprinkle them with the nuts, cheese and bee pollen.

Add salt if needed.

hot peaches

Stuffed Mushrooms – Todd Frantz

 

 

 

todds stuffed mushrooms

 

A holiday treat shared with lovely friends that is sure to become a frequently requested family favorite.

Coat cooking pan with olive oil

desired amount of fresh mushrooms with stems removed

Filling (enough to fill the mushrooms):
olives
capers
garlic
salt
Italian Seasoning

finely chop all of the above – fill the base of the mushroom caps

smoked Gouda cheese – chop finely or grate – place on top of filling

several pieces of mostly cooked bacon – finely chopped – place on top of cheese

brush, spray or drizzle olive oil over the top of the mushrooms (keeps them moist)

Bake at 425˚ until cheese is melted.

Poached Eggs on Cheese Bread

Delicious day old bread uses.

2 cups chicken broth

2 tblsp. cilantro sauce

day old bread slices

Kerrygold Dubliner cheese – shredded

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Use a little bit of the chicken broth to poach the eggs in.

Slice and toast day old bread.

Place the toast into a baking pan.

Top each piece with shredded cheese.

To the remaining chicken broth, add cilantro sauce.

Pour chicken broth/cilantro sauce over bread then microwave for 30-45 seconds to melt cheese.
Let this sit until the bread has soaked up enough liquid to make it soft.

Remove cheese bread from pan, put on plate then top with poached eggs.

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Click here for more uses for hard bread.

Stuffed Sweet Potaotes

This is a family (especially kid) pleaser! A yummy comfort food for a cold, rainy night.

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Baked Sweet Potatoes

Hollow out potato – leaving enough inside the ‘shell’ to support the structure.

In a pan, saute

2-4 tbslp. olive oil
with 2-3 cloves garlic – chopped
and 2 large carrots – julienned

once carrot are softened
add 2 small zucchini – julienned
3 green onions –  chopped fine
3-4 medium sized tomatillos – chopped fine (if you like a tart flavor…add more!)
remove from heat once zucchini has softened

*may also add meat for protein – in this recipe, I added chopped ham

line the bottom of the potato with shredded Kerrygold Dubliner cheese
fill with sauted vegetables then top with more cheese