It’s the middle of the week after Christmas. You have a ton of leftover Turkey lurking in your fridge, freezer or garage (assuming you live in the Northern Temperate Zone, where Winter actually comes in Winter). What do you do with it?
Béchamel is your basic “white sauce”. It’s the Mother of the milk-based sauces in the classic French sauce pantheon. And it’s a great way to demonstrate the basics of thickening a sauce with Roux.
Maggie J’s now offers our own hand made, home made New Orleans style Andouille sausage, lightly smoked and ready to star in your next Gumbo, Jambalaya, Etouffée or Crawfish Boil! Many local purveyors of fresh and smoked sausage don’t make Andouille…
I know. You’ve been inundated with “Tips for the Perfect Turkey” online, in the papers and on TV for weeks – since before U.S. Thanksgiving. But I’ve yet to see any one such submission that embodies all the points I consider critical to producing the perfect bird.
Just yesterday we told you how New Jersey 13-year-old McKenna Pope had started a petition on change.org to convince Hasbro, maker of the Easy-Bake Oven, to release a gender-neutral version of the iconic “girl” toy.
The simplest sauces are gravies made by thickening drippings that collect in the bottom of the roasting, braising or frying pan when preparing a roast or other cut of meat. The drippings, or “Jus”, are prized by serious cooks everywhere.