Rouxing The Day

 One of the bases of  a good thick soup is roux. This is a mix of flour cooked into a kind fo sauce with butter.It may sound fancy but it's pretty easy to make.

I wanted it as the base for my celery soup.It's cold weather here and a good thick, soup is just the thing for a frosty  day. I used half a cup or eight tablespoons of Acme's Signature all  purpose flour.

It was cooked with eight tablespoons of Melt plant based butter.

It was lumpy at first and I had to add another tablespoon of Melt. After several figure eight stirs it became a nut brown sauce. It was time to add the veggie broth and mix of celery and potatoes.I also sliced up a clove of garlic and added salt and pepper to enhance the soup's flavor.

It took three cups of celery and a can (around sixteen ounces or about two cups) of sliced potatoes.I also added half a cup of almond milk.

Keep in mind you can also use cow's milk or even cream for a richer flavor along with using real butter.

 

It was simmered over a medium flame until the celery turned a bright, vibrant green. This took about twenty to thirty minutes.

The soup was thick and creamy although you don't really need roux to make it thick.It  did add a lovely flavor to the bowl and I may use it in making a vegan chicken bisque.

Roux is a great way of adding body and flavor to any soup. Try it when you want tomake a thick potage for a cold day.It makes for a wonderful and easy to create base.

Your Own Favorite Restaurant

People are even getting paranoid and understandably so about eating out. Yet, for many it's the highlight of the week or month. The food is tasty and fun. However you don't have to eat out. There are recipes for some of our favorite restaurant and fast food dishes. Why go out when you can bring the eatery to you.

Fast food is always a hit. Who doesn't love a burger with the works or a filled burrito? Yet you can easily make these at home. It's so easy to recreate the special sauce. It's just mayo with a dab of French dressing along with white vinegar and granulated sugar.This can be made healthier with using the vegan Nayonnaise and dark wildflower honey. Add sliced tomatoes , pickles and lettuce on a bun for the full effect. As for fries and onion rings use your air fryer.  You could get the bagged , frozen kinds but you can also buy already freshly cut crinkle potato and sweet potato fries.. Liven it up with some ground garlic and rosemary. Homemade onion rings are another easy make, thanks to panko bread crumbs and an egg wash. Love Taco Bell? Their bean burritos are so easy to whip up - as I know. It's easy to cook up kidney beans and chopped onions in a mix of vegetable and olive oil.Red wine vinegar gives it tang while chili pepper and cumin add flavor. Serve it on steamed tortillas. Have a side of melted nacho cheese  - basically a jalapeno cheese sauce. It's creating a roux of milk and flour and then adding chopped cheddar and butter. Diced jalapenos are then stirred in for fire.

Pizza and pizza sticks are always easy to recreate.The dough is a simple recipe of flour, water and yeast, along with olive oil, a touch of sugar or honey and salt for flavor. Top with already made pizza sauce also used for dipping with the pizza sticks  and a variety of veggies and meats. It's a fun way to teach the kids how to bake as well as create breads. Making a pizza can also be a great method of teaching nutrition and which is the best and healthiest to eat. Kids can learn about using vegan mozzarella and what veggies are the most nutritious and the tastiest for finishing a pizza. Another Italian classic that's always a take out is the hero. Yet these are so much fun to make at home.Take a good Italian or French bread, cut in half, and add slices of your favorite meats , cheeses and veggies.What really makes any hero sing is the dressing.it's just a mix of olive oil and red wine vinegar with a dash of oregano. So many chain restaurants have loaded potato skins.It's baking Russet potatoes and then scooping out the flesh so that there's a quarter of potato left inside. Then you can fill  them with anything you want, from bacon to pulled pork or shredded roasted chicken with taco spicing. You could also try topping them with  pizza sauce and mozzarella for a different spin.

Eat in if you have qualms about eating out. It's easy to recreate favorite recipes at home. You might even improve on them.

A Good Old Fashioned Celery Soup

What do you do with a bunch of celery? Use it in salad? or as a crunchy snack. However it's winter and that calls for soup. I decided to try an update of my Mom's recipe.

Unfortunately I didn't have it. Mine is a mashup of improvising on a recipe I found on The Daring Gourmet blog. I varied it and add whatever I could remember of the family recipe.
It starts with celery which I had in abundance from making lobster salad with the lobster balls I made last Monday.

I sliced the stalks and the heart into chunks the way my Mom did.

It was sauteed in organic butter (I know I shouldn't have this on a cirrhosis diet. but I felt it would add a rich flavor to the potage)

Half went in, (about  a quarter cup)

A third of a cup of a flour was added to create a roux with the celery. This thickens it. The Daring Gourmet called for a whole onion and garlic to also be sauteed. I nixed these and added a heaping tablespoon of onion powder by McCormick.

I let all this cook down for about ten minutes before adding an entire container of vegetable stock.

This is Acme's Signature line and it's a rich broth. Then it was Almond Coconut milk

And three cups of Almond Breeze's almond coconut blend. 

It was cooked down for another ten minutes as another dash of onion powder was added for more flavor and an extra three teaspoons of flour was added to thicken it. I didn't add salt but freshly ground pepper for more flavoring and bite.

It was a delicious hot bowl. The celery chunks cooked down for still crunchy on the inside , soft on the outside texture. There was also a lovely buttery aftertaste and a smoothness to the soup.

This celery soup, a mashup of recipes, is the perfect dish for a cold February night. Make it for dinner to ward off the chill. It's lovely and green, a reminder of Spring and summer to come.

The Perfect Pot Pie

It's that time of year for  homemade pot pies  These are the ones that are not only flavorful but comforting during those first chilly autumn days. They're full of flavor and filling, perfect for a hot lunch or dinner.

Regular contributor Julia Moskin wrote about this kitchen classic in today's New York Time's Food section. She was looking for one that didn't have that white sauce that most cookbooks recommend and that come with frozen pot pies.It's also called a cream sauce yet it's not that.It's actually a bechemel, the classic French and Northern Italian sauce made with  flour and fat called a roux. It is then thinned with milk.How this came about was that cream was saved for butter in early American kitchens so white sauce stood in for milk.The sauce soon went hand in hand with other chicken dishes such as poached along with canned chicken soups.Unfortunately white sauce is not the best idea. Ms. Moskin realized that it muffles flavors instead of highlighting them.Not only is this a problem for the chicken but also for the vegetables too. All wound  up with a bland, milky taste. The combination of flour and fat is nothing more than a liquid pie crust. It's best on biscuits or added to a lasagna where it gives it body, It does not go into a pie because it doubles the starchiness and blandness.Luckily chefs , such as the one at Manhattan's Nomad has gotten rid of the sauce completely., creating a new generation of pot pies.

The recipe has been updated to kind of resemble a steak and kidney pie.The sauce now can be made using stock, wine or a tasty combination as the liquid in your binding sauce. Ms. Moskin also recommends to aggressively season the sauce She uses chicken stock, Madeira and vinegar that's been spiked with just basic salt and pepper along with parsley. Another must for a tasty pie is just use the thighs. These are the most flavorful. The meat should be coated too before cooking in a skillet  because it not only thickens the sauce but leaves those  stuck on brown bits. This enhances the gravy's flavor.. Use a flour mixed with thyme and paprika along with salt. The chicken is then cooked with bacon or pancetta along with  thickly sliced cremoni or button mushrooms.Remember too that the best pot pie is a single crust, not a double one. it means that there won;t be any gloppy goo at the bottom of the pie. The crust can be either be pie crust, biscuit dough or puff pastry (the last one is the best).What about those carrot chunks and peas that add a spark of Day-Glo  color? They belong alongside the pie not in it.Try roasted carrots and peas with mint. Hot buttered asparagus  is also a great side too to a pot pie.

Nothing is more comforting than a chicken pot pie. Made correctly it transcends all other chicken dishes,with its' flavorful gravy and light crust.It is the perfect fall dish to chase away the chill of autumn.

The Whole Enchilada

Everyone has their own spin on enchiladas. There are opinions about what fillings to use or what sauces to make for it. Then there are the cheeses?American or authentic Mexican? What makes a good Tex-Mex one?

Sam Sifton had these questions as he wrote about and tasted variations of them for his column in today's New York Times Food section.He flew to Houston where he visited about seven eateries to try the best version for adaptation in his kitchen. South Texas has three basic varieties .Local Houston restaurants such as El Real Tex-Mex has ten while Sylvia's has nineteen.Mr. Sifton just stuck with the three: cheese enchiladas served in a red hued chili gravy or sauce, chicken enchiladas served with a tomatillo sauce and enchiladas stuffed and topped with chili con carne. All are served with cheese and that's when the debate kicks in. The chicken version is served with the Mexican queso fresco,a freshly made mild cheese that can even be created at home.The other two however is made with processed Cheddar. Many blanch at the idea of using American cheese.Home chefs can use real cheddar but there is a caveat.It congeals very quickly and can leave the dish a gunky mess. Go for the in between choice - processed cheddar. Robb Walsh,proprietor of Houston restaurant El Real recommends it because.it provides stability and when mixed with other cheeses takes on their flavors.

That's not the only problem home chefs have with making enchiladas whose name comes from the Spanish enchildar to enrobe.. Making the tortilla soft is a labor intensive job. firm, Fresh corn tortillas have to be dipped into hot oil to make them soft and pliable. Only one or two at a time can be dipped however once home chefs get the hang of them , then it becomes a snap. Use tongs to make the process easier as well as safer.Chef Walsh offers this advice ."dip the tortillas,then roll them around, what ever you're cooking.The seam should be placed down on the pan or skillet.Sauce the middle so the edges get brown and crunchy. Don't smother them in sauce. They'll become gloopy. As for the sauces themselves,they 're quite simple. Mr. Sifton makes a chili gravy for the cheese enchiladas. It's a simple roux amped up with chili powder. The sauce for the chicken version is almost like a primavera sauce with fresh tomatillos cooked with onions and serrano chilis Garlic and cilantro round it out. They're pureed together for a fine blend that amps up the chicken's mild flavor.Any of the recipes can be topped with a fried egg. Rice and red beans are a must for sides.

What makes the perfect enchilada? A combination of both American and Mexican ingredients that create a wonderful, cheesy casserole , chock full of spice. It's a great marriage of flavors and cultures.

Gravy Training

One of the most important parts of any holiday dinner is the gravy. It can be the thin au jus which lets thee meat shine or a thick, rich sauce that's perfect on slices of turkey and bread. The secret to any gravy is a good recipe and how you make it. It' not just luck. Technique and know how play important roles too.

What exactly is au jus?It's from the French and means with it's own juice.It's used primarily with beef dishes like prime rib or London Broil but it can be used with turkey too. To prepare  all home chefs have to do simply skim the fat off the meat after cooking and mixed with water .It is then heated  until bubbling an d then poured over the meat. A sandwich can be made,using the roast and typically French bread,  and it can be dunked in the gravy. This is called a French dip and is very popular in diners and some restaurant chains like Denny's and Friendly's. Soy sauce and Worcester sauce can be added to enhance the brown color along with brown sugar, garlic and onion , these last added to enhance the flavor. Turkey au jus is easy to make.It's just skimming the juices from the bottom of the pan. You can add dry white wine or butter to stretch it.You can also add a cup of chicken broth to stretch it out if you want. Au jus can be frozen for three month however be warned. Freezing and then reheating makes it lose its' flavor. It's better off eaten fresh with the meat.

Many people prefer the thicker kind of gravy. After all, it goes well with everything from slices of whte meat to mashed potatoes to stuffing.It's also good reheated, ,moistening a sandwich made with leftovers. This gravy is easy  to make. It starts with a roux, a mix of butter or fat with flour and water. Home chefs can omit the butter, because the drippings already have fat.Drain the drippings off the bird along with skimming off the fat. This last will be mixed with a 1/4 cup of flour and will be whisked into a smooth almost paste like gravy. Pour the dripping into this until thick and creamy. Constant stirring and whisking  is key here..Gravy can lump up which can ruin it. If there are any flour lumps, then break them up with a fork and then forcefully stir into the liquid.If you want a meatier version then add the giblets. These are the gizzards, neck, liver and heart of the bird and should be cooked for at least an hour or until they're tender before adding.They're then minced and added to the gravy.It's recommended to cook these before you start on the main part. Leftover gravy should be refrigerated right after using due to the fact that it's a bacteria magnet. It can be frozen for up to four months in an airtight container.

Gravy, whether it's the delicate au jus,or the hearty thick kind adds so much to  the Thanksgiving dinner. Make either one for a tasty plus that goes with both bird and stuffing . They'll not only enhance dinner but also make the leftovers special too.

Red Velvet Overload?

Like fashion and technology food has trends.Foodie's and even gourmets go mad for the latest tidbit.This is happening with red velvet cake.Has it peaked? Are we ready to move on to something new or fall back on good old chocolate and vanilla? It was the subject of an article in yesterday's New York Times Dining section. Kim Severson questioned and researched this.Red velvet cake is a Southern specialty,originally made by adding vinegar to scratch chocolate cake.Even this theory is debatable.Velvet cakes came about in the 1800s.Almond flour, cocoa or cornstarch were added to soften the protein in flour and make finer crumbed cakes also known as velvets.This led to mahogany cake which is a blended batter of buttermilk, vinegar and cocoa.It also is the recipe for devils food cake.Adding the highly acidic and volatile vinegar could be the reason for the brownish red color.However it could also come from the added brown sugar once called red sugar.Another is that it also is just a chocolate cake with red food coloring added.Many believe that cake mix magnate John Adams and his wife ,Betty, created it for mass consumption in the Forties trying the cake at the famed Waldorf Astoria in New York City.After September 11th, people wanted comfort food and childhood favorites to deal with the sadness and fear .Red velvet cake filled that need and then it and it's, variations,from Pop Tarts to even fried chicken coating proliferated. Ms. Severson includes two recipes.One involves using red beets for the coloring.The other calls for two tablespoons of red food coloring.To be honest I would go with the more natural recipe.The beets are pureed and add more nutrients to a decadent recipe.If you want icing , go for a light fluffy one.The first one with the article is called ermine icing, a buttercream that has a white roux as a base.It requires some cooking, namely heating up the milk and flour together on a saucepan.It has to cool overnight and have a Saran wrap covering to prevent a skin from forming.You could make the ubiquitous cream cheese one that all red velvets had.This came about from the carrot cake craze of the 1970,s.One is also included and is easier to make than the ermine one.The cake can also be just dusted with plain confectioner's sugar.This is a nice way of letting the deep ,rich chocolate flavors shine through.You could also serve it plain with a homemade cream cheese ice cream( check the Web for the recipe). Red velvet cake is classic ,as well as being a trend.Hiptsers and foodie's may become tired of it but it will still be around.Enjoy it, not for that reason.Enjoy it because it is a delicious chocolate cake, perfect for dessert,even better for a snack.

Your Christmas Dinner List

The big holiday meal is only less than two days away.By now you should have everything.Or do you?Here is acheck list of what you should have.If you run short,the stores are open tomorrow which allows you to fill any gaps. Yes ,you probably have the roast and hopefully you have the sides too.If you're making stuffing then check to see how much bread you have.You don't want to run short with it.Another thing to check is alternativesides.Thanks to the host of allergies people have these days.Another idea is to make sure your most finicky eaters also have a good variety to choose from.Keep extra cans of green beans ,beets and even potatoes on the side.Flour may be in short supply too, thanks to holiday baking.You'll need it to thicken gravies and make roux.Check to see if you have enough butter and olive oil too.These figure heavily in food prep and you certainly don't want to run out of them during crucial cooking time.Aluminium foil and Saran wrap should also be on hand for storing leftovers or making doggie bags. The little things count too.If you're planning on a hot hors d'ouevres ,make sure there's enough for everyone.Figure two tidbits per person.Antepastos should also be plentiful.Favorites such as salame and olives will go quick.Have a back up supply on the ready to support that need.The end of the meal should be just as planned.Have different teas in the background to suit your guests' tastes.There should also be caf and decaf coffee too as well as honey and stevia for those who prefer more natural sweeteners.Liquor cabinets should also be filled and make sure you have enough wine for everyone. For the kids you can have soda but also have fruit juice and sparkling water too.Dinner should end with mints and toothpicks.Have a dish of both with extras waiting on the side. Don't let your masterpiece of a holiday dinner be ruined by shortages.Take stock of what yup have.If you've forgotten or don't have enough you have time to run out and get it.Be prepared.Be well stocked for your Christmas meal.

Good Gravy

The holidays will soon be here and that means sumptuous meals , primarily roasts. What goes with a good roast turkey or roast beef? gravy. it literally can make or break a dinner. A badly made gravy will be remembered for decades. So will a good one. the trick is knowing how to make the last.

Most gravies are nothing more than a well made mix of roux, pan dripping and turkey or chicken stock. The problem is how much to put in . A good gravy requires at least four cups of hot (not boiling) stock . The next part is going to be the deal breaker. This is the roux made with half a cup of flour and the turkey or beef drippings. Don't go crazy with the flour or you'll have lumps.
Whisk this together until smooth and then add the stock.Continue stirring until you have a smooth, satiny looking sauce. Add a dashes of fresh ground sea salt and peppercorn to enhance its; flavor.

Can there be gravy mishaps. Of course. The mos t important part is and should be well cooked. This is what gives the gravy its' color and slightly nutty flavor. Another is constantly waching it. it should be made right before the roast is served the table or it could get burned.

A good gravy will be remembered for decades. So will a bad one. Use care and concern to create one that is the jewel of your holiday table, one that will complement the roast.

Good Gravy!

Another Thanksgiving must is gravy. It's what holds the meal together, complimenting the turkey, stuffing and mashed potatoes. How it's made is usually up to the cook.

Most people prefer a thick gravy , loaded with turkey bits and big on flavor.The best gravy to make is one involving your pan drippings. Add a spring of thyme for more flavor. Start by making a roux with butter and flour, then add turkey or chicken stock (preferably chicken stock since it's sold more readily) and then the pan drippings. Make sure that the roux is stirred together. This is the base and it should be smooth and lump free. Usually the amount of stock is four cup however if you want you can increase or decrease by half a cup to get either a thinner or much thicker consistency.

You can keep leftover gravy for two days after it was initially made. Keep it in the fridge in a small , shallow dish that's covered with Saran wrap or tin foil. when reheating, bring it to a full boil and serve hot over leftovers.

There's nothing like a good gravy with your turkey. It makes the meal memorable and brings a certain oomph to the table.