Other Sauces

 

            Not all sauces fit neatly into the five mother sauces.  Some of these sauces can loosely fit on one of the mother sauce, or possibly more than one mother sauce.  Others stand alone.

 

Pan sauces are made after meat is cooked and removed from the pan.  Wine or broth is added to the pan and whisked to incorporate the remains in the pan.  The sauce can be reduced.  Reduction sauces and deglazing fall into this category.

 

Gastriques Sauces are made from a sweet element married to an acid element.  The sweet element can be syrup, fruit juice, jam or jelly, or a sugar.  The acid element is often a vinegar or citrus juice.  The trick with gastriques is the right proportion of sweet to acid.

 

Butter Sauces can be as simple as melted butter.  They can be made with a liquid like water or milk and a thickening agent like cornstarch.  Herbes and vegetables such as capers, garlic, finely chopped chives, mushrooms, can be added to the butter for more flavor.  Sometimes the butter is cooked until it begins to turn brown or even black.

 

Types of sauces in this category Brown Butter Sauce, Black Butter Sauce, Caper Sauce, Amandine sauce, Fines Herbes Sauce, Maitre D’Hotel Butter, Mousseuer Sauces, Vincent Sauce, Vinaigrette.  There are many more not listed here.

 

This Week’s Challenge - Make a new sauce

 

            Make a meal and add a sauce to something you would normally serve without sauce.  This can be a meat or a vegetable.  Amandine sauce can be added to a steamed vegetable.  Make a pan sauce for you meat.

 

Tip for this Week – Sauce adds an elegant touch

 

            A simple meal can be made special with a sauce.  Sauces can be very simple or very involved.  It is a detail that can be added to elevate a meal.  A good sauce shows that you took a little more time to make the meal special.       The sauce needs to enhance the dish and it takes a little time and experimentation to get a perfect compliment.    

 

This Week in Punkin’s Kitchen

 

Chocolate Sauce

 

The ingredients

2/3 C               Cocoa

1 2/3C             Sugar

1 ¼ C              Water

1 t                    Vanilla

  Pinch Salt

 

1.    Place the cocoa and sugar in sauce pan.  Whisk to blend.

Sugar and cocoa

Whisk to blend

 

2.    Add the water and whisk to blend.

Add the water to the cocoa mixture

Whisk to blend

 

3.    Bring to a boil over medium heat and cook for one minute.

Bring to a boil

 

4.    Remove from the heat and added the vanilla and salt.

Remove from the heat and add the salt and
vanilla.  Stir to release the steam and
cool the sauce.  

 

 This is a fat free sauce and great for desserts or making chocolate milk.

 

Chocolate Sundae

 

 

Coeur a la Crème

 

8 oz.    Cream cheese, at room temperature

½ C     Sour cream or crème fraiche

4 T       Powder sugar

1 t        Lemon juice, freshly squeezed

½ t       Vanilla

Pinch Salt

2 C      Frozen or fresh raspberries

¼ C     Sugar

¼ C     Framboise liqueur or Cointreau or Grand Marnier

 

The ingredients

Also needed

            Cheesecloth

            Heart mold either a large 6-7 inch or individual 2-3 inch.       

The traditional Coeur a la crème mold is porcelain with perforations in the bottom.  The can be found on line.

 

1.    Cut the cheese cloth to fit the mold.  Dampen it and wring it out.  The line the mold making sure there are no folds that will create wrinkle in the Coeur.

 

I use a heart shaped cake pan, a heart shaped
dish or individual molds also work.  The
traditional is a porcelain heart mold that
has perforations in the bottom.  This may be
found online.

Line the molds with two or three layers
of cheese cloth

 

2.    With a mixer beat the cream cheese for about three minutes.

 

Beaten cream cheese with the sour
cream added.

 

3.    Add the sour cream and powder sugar and beat another two minutes.

4.    Add the lemon juice, vanilla and salt.  Blend thoroughly.

 

Add the remaining ingredients
 and beat until smooth

It should be smooth and shiny.

 

5.    Pour the cheese into the heart mold. Making sure there are no air pockets.

 

Fill the molds and fold the cheesecloth
over the top.  Refrigerate overnight.

 

6.    Refrigerate several hours or overnight.  Liquid will drain, so place the mold on a dish or in a bowl.

7.    Puree the raspberries, reserving some for garnish.

 

I usually use fresh raspberries, but frozen
work just as well.

Place the berries and sugar in a blended
or food processor.  I used my mini processor.

 

8.    Add the sugar and liqueur.

9.    Refrigerate until ready to serve.

 

Blend until smooth and the sugar is
dissolved.  Strain the sauce to remove
any seeds and refrigerate.



To Serve

 

5.    Using a white plate pour enough raspberry sauce to cover the center.

6.    Unmold the Coeur a la crème. 

 

Unwrap the top of the mold and place a plate
over the top.  Turn it upside down and
allow the cream heart to drop out of the mold
unto the plate.  Remove the cheesecloth and
center the heart on the plate.

 

7.    Gently remove the cheese cloth.

8.    Remove any dripping liquid with a paper towel.

9.    Place the heart in the center of the dish surrounded in the raspberry sauce.

Carefully pour the raspberry sauce around the
Coeur de a Crème so that the heart is not touched
by the red sauce.  I like to garnish with a few
fresh raspberries.  Serve remaining raspberry
sauce on the side.

10. Garnish and serve.

 

 

 

 

Soup of the Week

 

Artichoke Potato Soup

From Twelve Months of Monastery Soups, by Father Victor-Antoine d’Avila-Latourretta

 

2 T       Olive oil

2 sm    Onions, chopped

2          Garlic cloves, minced

2 C      Dry white wine

6 med.Potatoes, peeled and diced

28 oz. Artichoke hearts, canned and drained or frozen and thawed

2 T       Lemon juice, fresh squeezed

6 C      Chicken or vegetable stock

1          Bay leaf

            Salt and pepper to taste

            Finely chopped parsley for garnish, cilantro or basil also works very well

           

The ingredients

 

1.    Pour the olive oil in a soup pot over medium-high heat.

2.    Add the chopped onions and sauté over low heat for two minutes.

 

Chop the onions

 

3.    Add the garlic and continue sautéing for one minute.

 

Mince the garlic

 

4.    Add the wine and cover the pot and cook on low heat for five minutes.

 

Add the wine to the sautéed onions and
garlic.

 

5.    Prepare the potatoes, artichoke hearts and lemon juice and add to the pot.  Stir well and cover.  Continue to cook for another five minutes.

 

Chopped the potatoes and add to the onions.
I used yellow potatoes.

 

I used frozen artichoke hearts and loosely
chopped them before adding to the onions

 

6.    Add the broth, by leaf, salt and pepper.  Bring the soup to a boil and stir from time to time for five minutes.

 

Potatoes and artichokes added to the onions

 

Lemon juice added

 

Broth and seasonings added..  I used
vegetable broth to make this vegetarian.

 

7.    Reduce the heat, cover the pot and simmer for 30minutes.

8.    To serve, remove the bay leaf, ladle the hot soup into serving bowls and garnish with chopped parsley.

 

Garnished with fresh basil in stead of parsley

Cooking time: one hour                     Makes 6 servings

 Happy Cooking!

Fairs and Demonstrations

            One way to become familiar with new equipment, techniques and ingredients is to watch demonstrations and going to fairs.  Keep in mind your needs and cooking habits.  Try not to be suckered into buying gadgets and equipment you would rarely use.      

 

Attend Fairs

            County fairs often have demonstrations of food, cooking techniques and new equipment.  I love to go to county fairs and especially check out the food competitions.  This is a good way to get ideas.  I have a friend who once judged the lemon meringue pie competition.   It is fine art and we will be discussing evaluating your cooking in the future,

 

            Swap meets often have kitchen gadget demonstrations.  It is fun to watch and often new techniques and short cuts can be learned.  If you are thinking of investing in new equipment is a good idea to check out demonstration in person so you can ask questions.  Follow up with research on online.

 

            Specialized food and wine fairs are seen more often.    In Southern California food fairs are very popular.  We have the Taste of Orange County and the Taste of LA.  I’m sure most metropolitan areas have similar fairs.  These fairs provide a wealth of information, from trend in the food industry, a taste of different types of cuisines, and demonstrations of cooking techniques.

 

            Ethnic fairs are a fun way to learn about different culture and cuisines.  We have local Greek fairs, Korean fairs and Latino fairs.  There are many more I have attended the Irish fair and the Scottish fair.  There is even an annual tamale festival.

 

 

Other Resources

 

            Farmer’s markets sometimes have demonstrations, but more importantly they have farmers that specialize in ingredients.  My first encounter with dragon fruit was at a farmer’s market.  Often producers of honey will have a booth. You will learn a lot about honey by striking up a conversation.

 

            Specialty markets are also good resources of information.  I love to go to the Persian Market.  There were several kinds of feta and I asked questions.  Bulgarian feta is on the higher end of feta cheese.  I learned about masa for tamales at the Mexican grocery.

  

This Week’s Challenge

 

            This week try to find a demonstration or classes and make it a learning experience.  Record what you learned in journal.  Then practice and perfect this technique.

 

Tip for this Week – Scones

 

            British scones are similar to the American biscuits but much, much more.  If you have never tried a scone, you are in for a real treat.  Scones can come in several shapes or cooking methods.  The method usually runs in family rather than regions.  Drop scone are made like drop biscuits.  The dough is dropped by spoonful and baked, like cookie dough.  Scones can be shaped and cut just as American biscuits.  Often the dough in flattened into a circle and cut in wedges.  The wedges can be separated and baked or the circle left together and baked.

Shaped scone are cut like cookies. 
These are round with scalloped edges.

Drop scones made like drop cookies

Cut scones..  One the right a circle cut
into wedges.  One the right a square
cut in diamond shapes.

            Scones can be sweet or savory and are usually served at breakfast or afternoon tea.  They should be served with butter or cream and jams. Honey may be offered as well.  Depending on how fancy the occasion, flavored butters or clotted or Devonshire cream may be served with the scones.  Jams and jellies should enhance the flavors in the scones.  For instance, if lemon blueberry scones are served, blueberry jam, blueberry flavored butter or lemon curd may be offered.  Other options may be peanut butter, Nutella, Marmite or Vegemite.

           

This Week in Punkin’s Kitchen

Basic Scones

Hot buttered plain scones

 

2 C      Flour                                                              

1/3 C   Sugar                                                            

½ t       Salt                                                                

1 T       Baking powder                                            

¼ C     Unsalted butter                                            

½ C     Whipping cream

1          Large egg

1 ½ t    Vanilla

The ingredients

 

1.    Stir together the dry ingredients. 

Flour, sugar, salt and baking powder

 

2.    Cut in the butter until the mixture resembles coarse crumbs. 

Add the softened butter and cut into
the four mixture.  I used a pastry blender.

Cut he butler until it looks like small bumps. 
Two butter knives can also be used to cut in the butter

 

 

 

 

 

 

 

 

 

3.    At this point, add-ons may be added to the scones.  Mix with a fork to coat in flour mixture.

4.    Use a whisk to mix the egg, cream and vanilla together. 

Mix the egg, cream and vanilla.  Blend well.

Add the cream egg mixture to the dry
ingredients and mix to moisten.

 

5.    Add the wet ingredients to the dry ingredients and knead with hands until well combined. 

6.    Form the scone in your preferred method, drop, rolled and cut, or my method to patting the dough into a large round. 



Mix to moisten.

Turn out on a board and knead.
Shape as desired

 

Pat out and form a circle about 1/2 inch
thick.  Do not roll out.  This will press out the
air pockets that make the scone so light.

At the top are drop scones.  At the bottom
 are shaped scones.



7.    Place on an ungreased baking sheet and bake at 350 degrees for 15 minutes or until golden.  

  

Bake until lightly browned.

         

Apricot Walnut Scones with Mock Devonshire Cream

 

Apricot Walnut Scone served with
Mock Devonshire Cream

2 C      Flour                                                              

1/3 C   Sugar                                                            

½ t       Salt                                                                

1 T       Baking powder                                            

¼ C     Unsalted butter                                            

½ C     Whipping cream

1          Large egg

1 ½ t    Vanilla

½ C     Chopped walnuts

½ C     Chopped dried apricots

 

Chopped dried apricots and walnuts
added to the basic scone recipe above.
Add to the dry ingredients at step 3.
 

1.    Stir together the dry ingredients. 



The dry ingredients well blended.

 

2.    Cut in the butter until the mixture resembles coarse crumbs. 

3.    Use a fork to stir in the nuts and apricots. 

Add the apricots and walnuts and stir to coat
them in the flour.

 

4.    Use a whisk to mix the egg, cream and vanilla together. 

Blend and them knead.

 

5.    Add the wet ingredients to the dry ingredients and knead with hands until well combined. 

Knead and shape into the desired shape.
I shaped these in a square and
cut into diamond shapes

Shaped into a square and cut
into diamonds.

 

6.    Form the scone in your preferred method, drop, rolled and cut, or my method to patting the dough into a large round. 

7.    Place on an ungreased baking sheet and bake at 350 degrees for 15 minutes or until golden.  

8.    Serve warm with Mock Devonshire Cream.

 

Served with Mock Devonshire Cream

 

Mock Devonshire Cream

 

Light cheesy, slightly sweet cream

1 3oz Package cream cheese

¼ C     Sour cream

2 ½ T  Powder sugar

¼ C     Whipping cream

 

The ingredients

1.    In a small mixing bowl and using a mixer, whipped the cream cheese and sour cream together until soft and smooth. 

Blend the cream cheese and add the cream.
Whip until light and fluffy.

 

2.    Beat in the sugar and cream. 

3.    Cover and refrigerate one hour before use.

 

Cranberry Orange Scones

 

Cranberry Orange Scone with Orange Glaze

2 C      Flour                                                              

1/3 C   Sugar                                                            

½ t       Salt                                                                

1 T       Baking powder                                            

¼ C     Unsalted butter                                            

½ C     Whipping cream

1          Large egg

1 ½ t    Vanilla

½ C     Dried cranberries

1 T       Grated orange peel

            Orange glaze

 

Craisins and orange peel added to
the dry ingredients

1.    Stir together the dry ingredients. 

2.    Cut in the butter until the mixture resembles coarse crumbs. 

3.    Add the dried cranberries to the scones.  Mix with a fork to coat in flour mixture.

Dry ingredients blended

4.    Use a whisk to mix the egg, cream, vanilla, and orange peel together. 

5.    Add the wet ingredients to the dry ingredients and knead with hands until well combined. 

Kneaded and shaped into a round.

6.    Form the scone in your preferred method, drop, rolled and cut, or my method to patting the dough into a large round. 

The round is cut into wedges.

7.    Place on an ungreased baking sheet and bake at 350 degrees for 15 minutes or until golden.  

Baked to a golden brown and
topped with orange glaze.

8.    Remove from the oven and cool while the orange glaze is made.

 

Orange Glaze

The ingredients

 

1 C      Powder sugar

2 T       Butter softened

1 t        Orange peel, grated

2 T       Cream or milk

2 T       Orange juice

            Pinch of salt

            Drop orange food coloring (optional)

 

1.    Place the powder sugar and salt in a small mixing bowl. 




Orange juice added

Powder sugar, salt and orange peel.












 

2.    Place the butter, cream and orange juice in a small bowl and heat in a microwave to melt the butter for 15 seconds.

3.    Add the butter mixture to the powder sugar and stir to make a thin glaze.  Add more orange juice to thin the glaze if necessary. 

Blend well.  Orange coloring can be added. 
I opted to leave it out.

 

4.    Drizzle the glaze over the warm scones.  Serve at once.

 

Flavored butters are easy to make

 

¼ C     Butter

1 T       flavoring of choice.

 

Soften the butter to room temperature.  Choose your flavoring.  Sweet flavorings can be honey, jams or jellies, grated peels from various citrus fruits, or puree of fruit.  Savory flavorings can be mince garlic, herbs and grated parmesan cheese, spices, seasoning sauces.

 

1.    Mix the butter and flavoring and blend thoroughly. 

2.    The flavored butter can be shaped and refrigerated.  Place the butter on clear plastic and made a roll. It can be cut into patties at serving time.

3.    It can also be left in a decorative dish and refrigerated.  The refrigerating helps the blend the flavor with the butter.

4.    At serving, the butter may be allowed to come to room temperature.  The patties can be sliced and place on a serving plate.

 

Softened salt-free butter mixed
with raspberry honey.

 

Softened salt-free butter with
orange marmalade

 

Happy Cooking!