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Posts Tagged ‘bechamel’

My below-par photography skills will no longer be featured on this blog. Since Jordan Emont is not with me this week, you’ll have to imagine the appearance. Even though a picture says a thousand words, this dish will leave you speechless. The bechamel allows my sauce to be thick and rich without being heavy and fattening. Subtly sweet Marsala wine offsets lemony thyme which is a perfect counterpoint to the woodsy flavor of mushrooms. I loaded the dish with spinach and onions and roasted grapes give a surprise of texture and sweetness.

Ingredients:

  • Onions
  • Olive oil
  • Garlic cloves
  • Salt, pepper
  • Mushrooms (I used brown baby bella)
  • Thyme
  • Rosemary
  • Marsala wine/Beef broth opt.
  • Spinach/Arugula
  • Milk (I used 2%)
  • Butter (I used unsalted)
  • Parmesan cheese
  • Red grapes
  • Pecans
  • Lemons
  • Fresh parsley
  • Penne pasta

Sauté onions in a large pan with olive oil, adding garlic after a few minutes. Salting is important here or your onions will stubbornly resist softening. Add the mushrooms when the onions are translucent. Be generous with thyme leaves and chopped rosemary. Salt and pepper here as well.

Add Marsala wine—the real stuff, not the sweetened kind with barely any alcohol. Beef broth wouldn’t hurt too although I didn’t use it. You can choose to make this dish with spinach or arugula. Spinach should be added here, but arugula should be added  à la minute.

Bechamel: In a sauce pot, heat milk until it starts to boil. In a sauté pan, melt about a half stick of butter and whisk in plenty of butter. Whisk until you have a slightly brown color (this will add an extra dimension of nutty flavor). Slowly whisk in the scalding milk, while keeping the heat up. Just troubleshoot until you reach a very thick sauce. I added a handful of parmesan cheese and a splash of heavy cream. Hey, we’re being much healthier with the milk-based sauce. Keep in mind that it will thin out when mixed with the marsala, which is the next step.

Roast some halved red grapes in a hot oven with some pecans or walnuts. The nuts are done when they are fragrant and crisp. The grapes should still have they’re texture. Add lemon juice and chopped parsley.

Mix with penne pasta or whatever you prefer.

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I normally write a blurb here about the dish, but this would only be redundant. The picture says it all.

Red Quinoa

  • 8 oz. box of quinoa
  • 1 ¼ cups of water
  • 3-4 cloves of garlic, minced
  • 1 orange
  • 1  lime
  • 2 teaspoons of soy sauce
  • 1 teaspoon of grated ginger
  • A drizzle of agave nectar
  • Salt, pepper, and chopped cilantro leaves
  • Sunflower seeds

Follow the directions on the box to cook the quinoa. In a bowl, whisk together the garlic, orange juice, orange zest, lime juice, soy sauce, grated ginger, agave nectar, salt, pepper and cilantro. Toast sunflower seeds until fragrant and incorporate them. Allow the flavors to marry in the refrigerator for a few hours (it only improves with time). gently warm in a covered pot before serving.

Cod

  • 2 cod filets
  • 1 container of crab meat
  • mayonnaise (béchamel optional)
  • sherry (optional)
  • Worcestershire
  • Hot sauce
  • Paprika

In a hot non-stick pan, sear the cod in olive oil with salt and pepper until browned on both sides.  I topped mine with a mixture of crab, béchamel, mayo, sherry, Worcestershire and hot sauce. Dust with paprika and bake in the oven. You know it’s done when the fish is completely opaque and white.

You can make this dish without béchamel or sherry, but here’s the recipe for béchamel. It’s a very simple sauce.


Bechamel recipe: (From Epicurious)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups scalding milk
  • Salt
  • Freshly ground pepper

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Try adding cheese and mixing with pasta or whole grain mustard as a sauce for meats.

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