Sous Vide Cooking- Starting Easy with Eggs

Every day I come home from my day job I see the box starting at me. Daring me. Willing me to open it and play. I honestly have no excuse. At first it was "I'm not sure what to do with it" but that evolved into reading loads of recipes and hints and blogs online. Pinning dozens of recipes and ideas. Then it became "I need to find a friend who has used one before" which of course, was easy. I've even joined a Facebook group of sous vide enthusiasts to get ideas and suggestions and hints. Discussions had, ideas shared, and still.......the box sits there. Judging me. It's time to break out the immersion circulation and end this standoff!

Originally I had bought a nice pork loin to cook for my first recipe. Grabbed some fresh herbs to throw in the bag. Lots of garlic. However, I over estimated the size of my stockpot and discovered that I don't have a large enough vessel to cook in. Ugh, that threw a wrench in my plans, and I ended up using the pork for something else. I thought about some Rubbermaid containers I used to use for herb storage, don't laugh, I had a HUGE herb garden, but must have gotten rid of them. The pressure canner? Surely that would be deep enough.

Once I got my cooking vessel issue sorted out I narrowed down my recipe selections and decided (after sitting in the drive thru of a very very very slow Starbucks one morning) that I need to start by coming up with a copycat version of their sous vide egg bites, and that is what I did. In the course of reading all different types of recipe ideas I came across quite a few recipes for eggs and creme brulee and other soft foods that are cooked in 4 ounce canning jars rather than bags. Genius! The heat of the sous vide is much lower than a canner, so the jars would be perfectly safe, as opposed to food BAKED in canning jars- that kind of dry high heat of an oven can weaken the glass and cause jars to explode. Serious safety hazard. The immersion circulator uses temps much lower than the rapidly boiling water and pressurized heat used in home canning and we know they are food safe.

Cooking eggs in the sous vide is foolproof. Butter the inside of the jar, crack in a fresh egg, one per jar, and plain eggs can be cooked to any temp, from coddled to hard boiled. Beaten in a separate bowl, the eggs can be combined with any kind of omelet ingredient you can imagine- cheese, sauteed vegetables like peppers, onions, mushrooms, cooked and drained meats like ham, sausage or bacon, or even bits of crab or lobster. Fresh herbs. Beaten eggs. While this looks and sounds like something truly luxurious, it's actually quite healthy- you're not frying your eggs in a skillet full of butter and if you keep the add-ins on the healthy side, you get the idea.

Since we are going to be cooking with the immersion circulator today, let's unpack this bad boy and get it set up. The pressure canner pot is the perfect deep vessel for this circulator. There is a spring-loaded clamp on the side of the unit that helps stabilize it on the side of the pot. It's not a tight clamp but works perfectly fine with the curved side of this pot.

For our first batch of eggs we are going to use some familiar flavors- scallion and cheese. You're going to love the soft creamy texture of the eggs. It's almost fluffy. We're adding cottage cheese to add body and to lighten up the texture. I HIGHLY recommend using a blender or food processor to mix your egg mixture. You'll incorporate air into the egg mixture, especially using a blender, and that will keep your eggs super fluffy.

Sous Vide Eggs in Jars

4 large eggs
1/4 cup cottage cheese
1/2 cup shredded cheese (I used colby jack)
1 scallion, chopped, white and green parts
salt and pepper
butter or cooking spray

Set up the sous vide per the manual's instruction and set to 172 degrees. 

Lightly butter the inside of four 4 ounce canning jars or spray with cooking spray. Set aside.

In a food processor or blender, combine the ingredients, adding salt and pepper to taste. Pour into the jars, dividing equally. Fix the lids and rings on the jars and place in the bath.

Cook the eggs in the immersion circulator for one hour. Remove from the bath. 

To serve, you can eat from the jars (perfect for taking to work) or loosen the sides and carefully remove the eggs and place on a late. You can brown them under the broiler if you like a little color. I personally don't like my eggs browned so I prefer them NOT broiled.

How easy was that? This, for me, is a Sunday food prep recipe, not something I'm going to make in the morning, but the eggs reheat easily in the micro for breakfast at the office or a snack. Two eggs make a serving, so I can easily see myself setting up a couple dozen eggs, an assortment of vegetables, cheeses and meats, and making a large batch. Like canned foods, you can double stack these little jars in the bath, so long as the lids are completely covered by the hot water, by at least a couple inches they will cook properly. Now I just need to work out some combinations!

Instead of the cottage cheese, use sour cream, cream or half and half, cream cheese

Cheese- use Swiss, Gruyere, Havarti, Colby, Colby Jack, Monterrey Jack, white cheddar

Vegetables- saute until softened:  garlic, onion, celery, bell peppers, hot peppers, mushrooms, asparagus tips, cubed zucchini or summer squash, broccoli or broccolini, scallions, leeks, shredded cooked potato, uncooked chopped Roma tomato, fresh herbs, salsa or pico de gallo.

Meats- diced ham, cooked and crumbled sausage, cooked crumbled bacon, diced turkey or chicken, diced seafood such as crab, shrimp or lobster

FINAL NOTES ON THE TAYAMA- A lot of people I talked to before my first sous vide experience have other brands. I didn't find anyone else who has a Tayama unit. I only had reviews on Amazon to go by and some of those were not that good. However, I was really pleased at the ease of setup and programming. I did not buy a separate plastic tub for the water bath and instead used a great big stockpot and it worked out perfect. The Tayama unit fits snugly against the side of the pot and didn't slip or fall over. It's a very quiet unit. Except for the beeping when it reaches the programmed temp, it's absolutely silent. I would highly recommend this unit to anyone else looking to get started. It's an excellent unit for the price.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Roasted Vegetable Frittata

They say opportunity will never come knocking at your door. I'm here to tell you- that is totally not the case. Sometimes, rare as it made be, that is exactly what happens. In my case, I was recently approached by the general manager of one of Des Moines' newest and trendiest restaurants and asked to help collaborate on a brunch menu for the new weekend brunch they were planning to add. Talk about thrilled! My brain immediately started kicking into overdrive. Ideas flooded my head, but I couldn't go with just any old brunch dish. This had to be really special, something I haven't seen in every other brunch spot in the city. I proposed a number of unique dishes, but this one was my favorite.

Many restaurants and chefs are embracing the "farm to table" ideal. Here in Des Moines that is also the case. In Iowa we have some of the most beautiful and varied produce you can find. We also have four seasons, so the availability of fresh fruits and vegetable is always changing. Farmers are going organic more and more often. There are a couple large well-known local farms that provide a good chunk of produce, especially salad greens, to some of the metro's best dining spots. Local chefs are developing relationships with local meat producers as well, which means the chef has an eye on their meat literally from birth to butcher- they can see how the animals are raised and fed, and if you think that doesn't make a difference, you need to have a side by side tasting and see for yourself. Iowa is home to several notable meat producers like Rustik Rooster Farms, owned by Carl Blake, who raises the amazing Swabian Hall hogs. Rustik Rooster has even been featured on Travel Channel's Bizarre Foods (I will spare you the details of what they were eating......). Beef and pork from the Niman Ranch make their appearances on many menus in the city.

And then........we have the market. Our farmers' market. Des Moines is home to one of the biggest and most visited and diverse farmers' markets in the country. It's even become a summer tourist destination- for real! What once was a line of stands along Court Avenue filled with your typical garden produce in downtown has grown into a huge market encompassing many blocks, several streets, sidewalk brunch in the many restaurants, live entertainment, ethnic food stands, produce of every kind imaginable, fresh flowers, baked goods, snacks, arts, crafts, jewelry, even farm fresh eggs and meats. It's crazy how much our market has grown over the years, and every year it just gets bigger and better. With the growing market, of course the variety of produce has grown and evolved. For me, this means a whole wide world of delicious things to play with.

Let's face it, I am a veggie nut. I'm definitely a meat eater, don't get me wrong, but I am perfectly happy with a few bites of steak and a whole plateful of something that grew in the soil. I'm sure I've told you that growing up my mom boiled the life out of every veggie my dad lovingly grew in their garden. Not so with me. I prefer to roast my veg. Roasting brings out the earthy flavors, creates crispy edges and caramelized goodness, retains texture and color and nutrients, and they're just so GOOD when they're roasted! Roasted veg get incorporated into a lot of dished at our house, even though they are just as amazing on their own. While we rarely have leftovers, they make great additions to salads and soups and pizzas and just about anything you can create.

Ewwwwwww !! Powdered cellulose! That's WOOD!

Today we're making a roasted veggie frittata, which, incidentally, was one of my suggested recipes for this restaurant's weekend brunch menu. It's just a fancy Italian word for a big fat omelet/quiche hybrid that you start in a skillet and bake in the oven. Mine is going to be loaded with roasted vegetables and not overloaded with cheese- just enough. Choose whatever cheese you like. I love so many cheeses it's nearly impossible to choose just one, and for this recipe I chose Jarlsberg and Asiago. Jarlsberg is one of my very favorites for cooking because it melts so perfectly and Asiago is so intense- it adds a lot of savory impact without a ton of cheese. If you can't find it, Parmesan is a great substitute. I highly recommend using FRESHLY SHREDDED Parmesan or Asiago in this dish, instead of the dry grated stuff in the plastic jar. You get a much better flavor and appearance using shredded, and for the very very best results, buy a hunk and shred it yourself right before using it. You will not regret the extra time or the extra little bit it costs to buy good cheese. The stuff in the bags and jars at the store- I know we all use it, even I do on occasion- is usually loaded with cornstarch and anti-caking agents and other fillers. It'll work, but it's not the best option. Also, I often lecture people on the butter vs. margarine debate. Please please please if you never listen to another word I say just please I beg you, use real butter. Butter melts into this lovely flavored liquid fat that's a real dairy product. It's real. Margarine melts into an amalgamation of horror that's mostly water. It will ALWAY affect the consistency of your finished dish and the fake butter flavor never is the same.

Sinful Food's amazing olive oils are key to adding flavor to this dish. In this dish, you can use the basil oil, garlic or Italian herb, whichever you like. You can buy yours HERE.

Roasted Vegetable Frittata

1 small bunch asparagus

1 small to medium zucchini*

1 or 2 bell peppers- choose red, orange or a purple variety

1 lb. baby potatoes- choose a colored variety

6 cloves garlic

1/4 cup chopped fresh chives

1 tablespoon chopped fresh thyme

1 tablespoon chopped basil

salt and pepper

10 eggs

3/4 cup half and half

1 cup shredded Jarlsberg

1/4 cup shredded Asiago cheese, plus more

1/4 cup butter

Sinful Food olive oil- garlic, basil or Italian herb 

* I used baby zucchini and cut them into bite sized chunks.

Heat oven to 425 degrees.

Cut the vegetables into one inch pieces. Chop the garlic. Toss together in a large bowl with a couple tablespoons of olive oil, one teaspoon salt and 1/2 teaspoon black pepper. I tossed the red pepper, asparagus and garlic in a separate bowl because they take less time to cook. Place on a large baking sheet lined with parchment, spread out into a single layer and roast for 15-25 minutes until just tender and some edges are beginning to brown, adding the reserved vegetables halfway through. You can also pop under the broiler for a quick minute to get some browning if needed. Set aside.

Beat together the eggs, half and half, herbs and cheeses.  

Heat a large heavy ovenproof skillet such as cast iron over high heat until hot. Add 1/4 cup of butter and melt, swirling to cover the bottom. Reduce the heat to medium low and add the vegetables to the skillet, spreading evenly. Pour the egg mixture over and cook for about 2 minutes without stirring. Transfer to the oven and bake for 30-40 minutes until set. Sprinkle with additional Asiago cheese during the last 5 minutes of baking.

Remove from oven and allow to cool slightly. Cut into wedges and serve warm or at room temperature.

Talk about the perfect lunch, brunch or picnic dish- this is it! It's filled with good for you ingredients and lots of protein-rich eggs. You can make it ahead and warm it in the oven, covered tightly with foil, and it travels like a pro. The recipe is also super flexible so you can use up whatever bits and bobs of cooked veggies you have hanging out in the fridge, and you can add bacon, sausage, ham, seafood- whatever you like. Have extra taco meat? Use potatoes, bell peppers and onions and top with a little dollop of sour cream, guacamole or salsa. Go Italian with ham or sausage or ground beef, veggies and a little spoonful of marinara over each serving. Use your imagination and create the perfect brunch dish for you!
 


Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Dinner for Two- Eggs in Purgatory

Farmers Market season is just a mere five days away now and I can hardly wait! Des Moines is home to the number two  of The Best 101 Farmers Markets in the nation as ranked by The Daily Meal. That's pretty exciting! This year the market opens with 288 vendors, selling everything from produce, to crafts, to meat and eggs, to home baked goods and so much more. Hard to believe our amazing farmers market began with just fifteen vendors, so long ago in 1976. Seems a lifetime ago. Now it's a destination, a great spot for a date, a family outing, and with all the condos and lofts in downtown, a fantastic place to grocery shop!

Some of my farmers market goodies from seasons past

So, it's time for the 2017 farmers market. I've been reading up on what's new this year. Forty seven new vendors, that's what!! The market averages 97 farmers and produce growers. I love the fresh produce, not just the everyday stuff, but the unusual lettuces and greens, carrots in every color, all kinds of unusual mushrooms, just everything you can think of. Livestock farmers bring some of the most amazing meat products and eggs from pasture-raised chickens. Have you ever had a true farm fresh egg? Yes, the yolk is bright orange and not the dull yellow of commercially produced eggs, but the shells- the shells are not usually white! Most often you'll find brown eggs but many chickens produce "Easter eggs" in all shades of blue and green. They are beautiful and delicious. Ever try a duck egg or a quail egg? You can find them at the market.

Iowa is a rising star in the winery and brewery worlds and those businesses make their place at the market too. Iowa is a wonderful state for grape growing and we have some fantastic varieties. Brianna, Edelweiss, Marechal Foch and Frontenac are just a few. Need something to go with that wine? You can find artisinal cheesemakers at the market too. In fact, with some of the gourmet food producers, you can assemble a pretty darn good charcuterie plate from goodies you bought at the market. Grab a baguette from one of the many bakers that have stands, and take home a jar of jam or jelly too.

The changing seasons give you an ever rotating selection of fresh produce. Spring vegetables like asparagus, spinach and morel mushrooms are among the first to appear. The warm summer months bring bushels of green beans, onions, more salad vegetables, Iowa sweet corn, and the joy of the market- the Iowa summer tomato. I can taste them now. Summer gives way to the cooler days of autumn, and that means last season crops, greens, onions, potatoes, squash and pumpkins. Soooo many beautiful squash and pumpkins. You might even find a pumpkin pie or two.

Hungry now? You're in the right place, and you don't have to munch on your fresh produce. The market is packed with great food to eat as you stroll. Egg rolls, pupusas, Nepalese dumplings, breakfast burritos, pastries, gelato and breads, and if you are in a people watching mood, the Court Avenue District has a host of restaurants with sidewalk seating, so you can enjoy the gorgeous sunshine, sip a mimosa or Bloody Mary or an iced tea and watch the action. You will always find some live entertainment too. Musicians, street performers, dance troupes- there is always something fun going on.

I had a couple handfuls of sliced scallion and chopped
tomatoes in the fridge- tossed them in there too.

Before we get to our recipe, let's go back to the tomatoes. If you have ever had a garden, if you've ever tasted a juicy tomato fresh off the vine and still warm, if you've ever had to settle for a supermarket tomato in the middle of February, you know what I'm talking about. Summertime is also when we are the busiest, and least likely to want to come home and cook a big meal. As a kid we would even have dinners of sliced tomatoes, sliced cucumbers, and maybe some sweet corn. Believe me we weren't poor, but Dad was a gardener, and those home grown tomatoes....... mmmmmmm. Anyway, the farmers market is the perfect spot to grab the ingredients for this simple dinner. Basics- tomatoes, eggs, herbs. This classic Italian egg dish is so quick to get together whether you use fresh tomatoes or a can of crushed tomatoes. Grab a box of those beautiful Easter Eggs and some fresh herbs, a head of garlic, and a baguette. Now you're all set! The origin of the name "Eggs in Purgatory" is a little fuzzy. It's very similar to the African "shakshouka" and not all that removes from Huevos Rancheros if you think about it. Maybe it's the slightly spicy tomato sauce the eggs are simmered in, I don't really know, but I do know this- it's delicious, easy and good for you! Let's make some.

A drizzle of olive oil is the perfect finish for this dish, and Sinful Food's garlic olive oil is perfect. Get your Sinful Food olive oils and Signature Seasoning by clicking HERE.

Eggs in Purgatory

1 28 oz. can crushed tomatoes

6 cloves garlic, minced

2 teaspoons Italian seasoning

big pinch crushed red pepper flakes

4 eggs

Signature Seasoning

Parmesan cheese

Sinful Food garlic olive oil

crusty bread for serving

Heat a medium skillet over medium heat. Add a teaspoon of olive oil and add the garlic. Cook and stir until garlic is softened but not brown. Add the Italian seasoning and crushed red pepper, and cook for about a minute until fragrant.

Add the tomatoes to the skillet. Reduce heat and cover. Allow to simmer for about 10 minutes.

While the sauce is simmering, cut 4 slices from the crusty bread. Brush each side with olive oil and toast on both sides. Place two toasts on each of two plates and set aside. Reserve remaining bread for serving.

I had dinner for one, so I spooned a small amount of the
sauce into my mini cast iron skillet for one egg.

With a spoon make 4 wells in the sauce. Break the eggs into a small bowl, one at a tie, then slip each egg into a well. Season with Signature Seasoning. Cover and cook to desired doneness. Sprinkle with Parmesan cheese. Use a slotted spoon to place the eggs on the toast slices, sprinkle with additional cheese if desired. Drizzle with a small amount of garlic olive oil. Serve with additional bread for sopping up the sauce.

My yolk was soft but not runny, and it was still delicious.

Since The Chef was not home for dinner, mine was actually dinner for one. I soooo love breakfast for dinner, and trying new ways to prepare eggs. Normally I am not a  runny egg yolk kind of person but I am really trying to embrace them, especially since May is National Egg Month and Iowa is one of the top producing egg states in the U.S. The slightly spicy Italian sauce and crusty bread helps. This easy meal is perfect for busy nights and needs nothing more than a little salad with a vinaigrette on the side to complete your feast.

Super Easy Mini Frittatas

The Chef and I, we really aren't morning people. Likewise, we aren't big breakfast people either, unless we're having breakfast for dinner- I can get behind that idea! When you're serving breakfast for dinner however, a bowl of oatmeal or cereal and toast is not going to cut it. You need something more substantial. When my kids were young I used to love making breakfast stratas and casseroles, especially on the weekends and holidays. They all have their own homes and traditions now, and I don't have to feed big crowds anymore. Sometimes though, I get a craving for some really lush breakfast food.

We all know we should start the day with a good breakfast, and driving thru the fast food place for a biscuit of fat and a cup of bad coffee isn't the way to go. Again, these little frittatas fit the bill to perfection. You can zap em in the micro on the way out the door and have a mess-free road snack or heat them up at the office and make everyone else jealous!

These mini frittatas are perfect for us. The leftovers freeze great, reheat in a snap and make great picnic foods. They are perfect for a light lunch on the deck, with a nice chilled glass of wine and make good party foods too- just make teeny ones in mini muffin cups for a bite-size appetizer. They are super easy to mix up and are so versatile. Use your favorite cheese. Use whatever vegetables you like- broccoli is delicious, and of course, spinach, kale or other greens. I like to add some diced sweet red or orange bell pepper for a pop of color if I have one around. Let's make frittata!

To make Easy Baby Frittatas you will need-

• 1 small bunch fresh asparagus
• 1 package fresh mushrooms
• small bunch scallions
• 1/2 lb sliced bacon
• 1 bag shredded hash browns (thaw if frozen)
• 1-2 cups shredded cheese (Colby Jack is great)
• 1/4 cup creme fraiche, sour cream or plain yogurt
• 9 large eggs
• 2 teaspoons fines herbes*
• salt and pepper
• olive oil
• cooking spray

* For the herbs, you can use fresh or a dried fines herbes mix, such as Penzey's. If you use fresh, plan on 2-3 tablespoons minced and combined fresh parsley, chervil, chives and thyme.

Heat the oven to 375 degrees.

Slice off the asparagus tips; set aside. Slice the tender parts of the stems and set aside. Chop the mushrooms in small dice. Slice the scallions. Heat a couple tablespoons oil in a skillet. Saute the asparagus stems, mushrooms and scallions for a few minutes until the mushrooms are softened. Add the asparagus tips; remove from heat after a minute. Set aside to cool.

Slice the bacon into lardons. Cook in heavy skillet until browned and crispy. Remove and let drain on paper towel.

In a large bowl, beat the eggs. Stir in the vegetables, bacon, cheese, creme fraiche, herbs and season with salt and pepper. 

Spray cups of muffin pan with cooking spray. Divide mixture among cups. Bake for 25 to 30 minutes until the eggs are set. Remove and let cool slightly. Remove from pan. Serve warm or at room temperature.

Besides making these yummy little breakfast treats I also got to play with my new mini Santoku knife by Joseph Joseph. I talk about knives all the time and everyone who knows me KNOWS I am deeply obsessed. I found this knife in a little gourmet store in the city and figured I could spend a few bucks on a new toy and see how I like it. 

The handle feels great in my hand, and for a small knife, it has a great deal of "heft." They also designed the handle to have a built in stand to keep the blade from resting on dirty surfaces, or dirtying clean surfaces.

The blade is colored so we'll have to see how durable the color is over time. The edge is beautifully sharp, as I'd expect from a new knife, and chopping was very easy. It feels thinner than some of my other knives, so I'm anxious to see how that compares. I am actually surprised that I got so much weight behind this small knife. Looks can be deceiving, I tell ya!

The knife also comes with a sheath to protect the blade- that's a huge bonus for me. So many inexpensive knives do not have covers and can be dangerous to store and difficult to keep sharp. 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Culinary Homeschooling- Eggs, Cheese and Principles of Cooking

As I get further into my first culinary school textbook, I'm finding all sorts of interesting things I didn't know, and a fair share of things I did. For example, I did know this, so here is a clever little bit of trivia in case you didn't- the white part of the egg is actually called the albumen. 

The section on cheese was very very detailed. Step by step instructions for making homemade mozzarella was a big highlight for me, and something I really want to try. This chapter talked about how all cheese are made- by adding enzymes to mammal milk. The typical enzyme is rennet, which comes from the belly of calves- a fact I did not necessarily want to know.

Say CHEESE !!!

Did You Know?  Did you know that traditionally mozzarella cheese is made using buffalo milk? It's kind of funny that foodie types seem to think they are really eating a gourmet specialty if they find "boofalo mootzarell" when it should always be that way!

After filling my brain with cheese facts, I started the next big section- Part 3-Principles of Cooking. The fun is really starting now. I learned right off that, my previous thinking- that cooking is an art- is not really true. Actually cooking is not an art, as much as it is a science. I learned about the molecular changes in different foods when heat is applied, and about the different methods of heat transfer: conduction, convection, radiation and induction. The section also breaks down and explains all the methods of cooking we are all familiar with: broiling, roasting, steaming, boiling, and so on.

Chapter 10- Stocks and Sauces was a great chapter for me. Stocks and sauces are the bread and butter of the kitchen- master these and you can make almost anything. I am a longtime stockmaker and always have bags of bones in the freezer waiting for enough to roast and make a batch or two of rich, flavorful stock. This chapter walked me through the steps to making perfect stock, which I already knew, but it was still fun to see if I was missing anything. I'm NOT a perfect gravy-maker so I learned a lot from this chapter and hope I will become better at making gravies.

This chapter also introduces us to the mirepoix. The flavor foundation for all stocks, soups and sauces, the mirepoix is a must-have for all levels of cooking. This classic combination of onion, celery and carrots you will see used in soups, stews, casseroles, stocks and more.

Did you know? Did you know the proper name for vegetable stock is court bouillon? There are many kinds of veggie stocks out there but this is the mainstay, and is mostly used to poach or simmer other foods in.

Finishing out the chapter are the sauces- the History of Sauce, dating back to ancient Rome to today, and The Mother Sauces- Bechamel, Veloute, Espagnole, Tomato, and Hollandaise, and loads of variations with recipes. Lots of practice in saucemaking going on with this chapter. We start off learning all about making a roux (mastered that one long ago), as well as using cornstarch and other methods of thickening. 

Of all the chapters I have read so far, this was the most educational for me. Sure the earlier part of the book had history and some basic terminology I had not heard before, but seeing the techniques in actual recipes like all the sauce recipes was a huge bonus for me.

Up next in the book: soups. Perfect timing, as winter is winding down finally. After that we'll be cooking meat- time to dust off the grill!