Sauces Part VI – Espagñole
This time out, we’ll leverage everything we’ve learned so far about stocks and thickeners in an exploration of rich, dark, versatile Espagñole Sauce – based on stocks made with roasted bones, and often with tomato product added for extra rich colour and flavour.Read More →
Sauces Part V – Veloutés
Veloutés are light, silky, sauces based on the light coloured and delicately flavoured stocks made by simmering raw (un-roasted) veal or poultry bones, fish bones or crustacean shells, or your favourite blend of aromatic vegetables.Read More →
Easiest Ever Turkey Stew
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?Read More →
Sauces Part IV – Basic Béchamel
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.Read More →
Yes, we do Andouille!
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…Read More →
Turkey tips for the Holidays
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.Read More →