Monthly Archives October 2007

The Other Big Mama: Tomato Sauce

This is probably the more common, and recognizable sauce. Every culture around the Mediterranean sea and in general the countries that have the tomato as a farm product. It is probably the one sauce that can be made in 1000 different ways; with meat, with veggies, with cheese, with sea food…. And can top everything from pasta to meat. It is the only sauce that can be used as cooking media to give flavor to roasts. It is actually the only sauce that is eaten cold as well. Yeah… cold like ketchup.

The Tomato ...

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The Big Mama: Béchamel

The first mama of all is Béchamel. A cream sauce that is the base for half of the white sauces. It is the base not only of sauces but of a wide range of food, where it is acting as binder, and can be a desert sauce as well. When it was invented, sauce Béchamel was a slow simmering of milk, veal stock and seasonings, strained, with an enrichment of cream. The sauce under its familiar name first appeared in Le Cuisinier François, (published in 1651), by François Pierre La Varenne (1615 – 1678), chef de cuisine to Nicolas Chalon du Blé, marquis d’Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years. The sauce was named to flatter a courtier, Louis de Béchameil, marquis de Nointel (1630 – 1703), a financier, sometime intendant of Brittany, who is sometimes mistakenly credited with having invented it. Many chefs would now regard as authoritative the recipe of Auguste Escoffier presented in Saulnier’s Répertoire: “White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes”. The sauce called velouté, in which a blond roux is whisked into a white stock, is a full hundred years older, having appeared in the cookbook of Sabina Welserin in 1553.

This basic sauce, one o...

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The Five Mothers

The word “sauce” is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods.

In addition sauce...

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Mixology 101: Jack Rose

This the last cocktail of the six famous cocktails. It is probably the least famous cocktail of the david A. Embury ‘s coctails. Jack Rose is the name of a classic cocktail, popular in the 1920s and 1930s, containing applejack, grenadine, and lemon or lime juice. It notably appeared in a scene in Ernest Hemingway’s 1926 classic, The Sun Also Rises, in which Jake Barnes, the narrator, drinks a Jack Rose in a Paris hotel bar while awaiting the arrival of Lady Brett Ashley.

Last ...

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