Cheesy Potato Pancakes
February 3, 2012
Cheesy Potato Pancakes
February 2, 2012
January 14, 2012
January 6, 2012
Ever look at a recipe and see the first thing you need to do is to make a Roux and ask yourself what the heck is that? Well I am here to tell you about my little best friend called Roux (pronounced “Roo”). This little concoction is a lifesaver in the kitchen.
First off what it is a roux?
It is a thickening agent made from equal parts butter and flour by weight. The mixture is slowly and evenly cooked until the flour taste disappears (about one minute per tablespoon of flour) and then combined with milk or stock to create a sauce. Traditionally , a roux is made with clarified butter, but you can make a roux with any fat you like. You can use unclarified butter, bacon fat (my favorite, just sayin’), chicken fat or turkey fat, etc.!
There are basically two kinds of roux.
White (or blonde) roux is cooked just until the flour taste vanishes, but before the butter begins to turn the roux brown.
Brown roux is cooked until it turns a nutty brown color. It can be made with butter, as well as pork or beef drippings.
This helpful little agent can be used in many different types of sauces; stocks for soup, any kind of gravy, any sauce, or any stew.
Once you learn how to make a roux you’ll never want to make any soup or sauce with out it!
Here is how to make a Roux...
What you need:
Clarified Butter ( or some kind of fat)
What you need to do:
1.In a large skillet on medium heat, start by melting a couple tablespoons of clarified butter.
2.When the butter melts and turns frothy, using a whisk stir in all-purpose flour. (Remember, an ounce of butter will absorb an equal weight of flour.)
3.As you continue to stir flour into the butter, you'll see that a thick paste is forming.
4. Continue whisking as the roux gently bubbles and cooks to the shade desired. (Do not allow the roux to bubble too vigorously, or it will burn rather than brown.)
When using Roux!
To ensure lump-free thickening, cold ingredients must always be added to hot ingredients. Cold or room temperature roux is simply whisked into a simmering soup or sauce until it dissolves. These methods ensure the roux is incorporated slowly and evenly, and to make sure the mixture will not form lumps.
Roux begins to thicken soon after it is combined with a liquid, but it must be simmered for 10 to 20 minutes in order to reach its full flavor and thickening potential. This additional cooking time allows the flour to soften and absorb the liquid, resulting in a silky smooth soup or sauce. If the simmering time is too short, the flour in the roux will remain grainy. (don’t want that!)
Don’t be afraid to make extra!
After the roux has cooled, transfer it to an airtight container and refrigerate. Roux will keep indefinitely in the refrigerator or freezer until ready for use.
January 4, 2012
January 2, 2012
ALB Pasta Salad (Mr. B's Favorite pasta salad)
January 1, 2012
Making your own fresh juice is really easy, all you need is a Juicer! (and fruit and veggies of course)
Paula Deen's Spicy Black Eyed Peas
- 4 slices bacon
- 1 medium onion, chopped
- 1 (16-ounce) package dried black-eyed peas, washed
- 1 (12-ounce) can diced tomatoes and green chiles
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 3 cups water
What you need to do:1. In a large saucepan, cook the bacon until crisp.
The past is history, the future is a mystery, and the present is a gift! I hope everyone has a fantastic year!
December 31, 2011
Baked Zucchini Chips and Dijon Mayo
7. Bake for 30 minutes or until browned and crisp. Flip over halfway through cooking.