Our cooking friend, Don from Portland, wants to learn sauces, so this weekend we’re going to work on one of the mother sauces, Espagnole and its smaller sauces. I’m making the basic brown stock and then the Espagnole sauce and wait for him to be here to make the Demiglaze and work on to the small sauces. I’m thinking I’ll have some steaks and chicken thawed out and we can just have a taste testing of the sauces – here’s what we'll choose probably 6-8 from:
Bordelaise
Marchand de Vin
Robert
Charcutiere
Chasseur
Diable
Madeira
Perigueux (this one calls for truffles, but if we make it maybe we can play with truffle salt and/or truffle oil - unless Don wants to pop for truffles.... )
Port Wine
Italian
Mushroom
Bercy
Piquante
Lyonnaise
Started out with a huge problem – I forgot to tell Roy to make sure the beef bones were cut in 3 – 4” lengths. He brought home some real hummers. Meat saw, hack saw, cleaver – nothing was working, so had to resort to an impeccably cleaned table saw. But, even that was precarious, think about holding those slippery little devils safely away from the blade. Finally, between the table saw and a wedge, we managed to get usable sizes.
They are in the oven roasting, then the mirepoix will be roasted and the brown stock will begin. And the adventure goes on. This should be a lot of fun.
If this tome turns out to be too darn long, I’ll just post it on the blog for anyone interested. (And, if anyone has any suggestions and/or questions about this adventure, please let me know.)
We can all learn together.
Bordelaise
Marchand de Vin
Robert
Charcutiere
Chasseur
Diable
Madeira
Perigueux (this one calls for truffles, but if we make it maybe we can play with truffle salt and/or truffle oil - unless Don wants to pop for truffles.... )
Port Wine
Italian
Mushroom
Bercy
Piquante
Lyonnaise
Started out with a huge problem – I forgot to tell Roy to make sure the beef bones were cut in 3 – 4” lengths. He brought home some real hummers. Meat saw, hack saw, cleaver – nothing was working, so had to resort to an impeccably cleaned table saw. But, even that was precarious, think about holding those slippery little devils safely away from the blade. Finally, between the table saw and a wedge, we managed to get usable sizes.
They are in the oven roasting, then the mirepoix will be roasted and the brown stock will begin. And the adventure goes on. This should be a lot of fun.
If this tome turns out to be too darn long, I’ll just post it on the blog for anyone interested. (And, if anyone has any suggestions and/or questions about this adventure, please let me know.)
We can all learn together.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com