Normande Sauce Recipe

September 19, 2019 0 Comments
Normande Sauce Recipe

How to Make Restaurant Quality Normande Sauce Normandy is a coastal region of north-west France, just south of the English Channel. Normandy is a gastronomic paradise. A marriage made in heaven of the rich bounties of the land and the sea. The two most archetypal ingredients of Norman cuisine are apples and dairy products. Normandy’s […]

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Espagnole Sauce or Brown Sauce

September 16, 2019 0 Comments
Espagnole Sauce or Brown Sauce

How to Make a Restaurant Quality Espagnole Sauce Brown sauce is one of the five “Grand” or “Mother” sauces of French cuisine, the other four being béchamel, tomato, velouté and hollandaise. A Grand sauce is a base sauce from which a plethora of derivative sauces are then made. Brown sauce, as the name implies, is […]

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The Five Mother Sauces

September 13, 2019 0 Comments
The Five Mother Sauces

The Grand Sauces In French cooking, the grand sauces, or mother sauces, are a group of fundamental sauces from which many secondary or derivative sauces are made. This is not to say that the grand sauces cannot stand alone. They are frequently employed in their original state in a variety of dishes. Nevertheless they can […]

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The Many Ways to Use a Pastry Scraper

September 6, 2019 2 Comments
The Many Ways to Use a Pastry Scraper

My pastry (baking) scraper is one of my favorite tools in our kitchen and my daughters know it too. My oldest daughter wrote this post on the many ways we use our pastry scraper at home. The Many Uses of a Kitchen Bakery Scraper by Nell Jones The scraper.  One of the most popular tools […]

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Vegetable Stock Recipe

August 24, 2019 0 Comments
Vegetable Stock Recipe

How to Make Vegetable Stock Before you throw out those wilted vegetables when cleaning out your refrigerator, you may want to try making a batch of vegetable stock.  You can use it for making vegetarian soups and stews or how about just substituting beef or chicken stock. And if you don’t use it right away, […]

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White Chicken Stock Recipe

August 21, 2019 0 Comments
White Chicken Stock Recipe

How to Make White Chicken Stock The difference between a white chicken stock and a brown chicken stock is simple. White chicken stock is made by boiling chicken bones without roasting them first and brown chicken stock requires roasting the bones first. Roasting bones first gives the brown chicken stock more dept of flavor and […]

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What is Umami

July 23, 2019 0 Comments
What is Umami

Our 5th Taste – Umami by Nell Jones “Umami” is one of those words that you are searching for to describe the way something tastes but then convince yourself that there is no word to exist for it.  Well thanks to a Japanese chemist, there is now a word for that savory, yet not exactly […]

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The Difference Between a Roux and a Slurry

July 8, 2019 0 Comments
The Difference Between a Roux and a Slurry

What Is The Difference Between a Roux and a Slurry? by my daughter, Nell Jones November is an important month for citizens of the United States.  Nope, not because of elections.  Thanksgiving.  Do you ever wonder how your mom got the Thanksgiving gravy so thick?  She probably has some support. Thickeners Sauces thicken when a […]

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Where to Eat In Rome

June 28, 2019 1 Comment
Where to Eat In Rome

My Favorite Restaurants While In Rome by Nell Jones, my oldest daughter This year I was fortunate enough to spend a semester in Rome, Italy.  I had studied some of the language and the culture but what I was most excited for was the Italian food. It was almost as if this was a semester […]

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Making Your Own Stocks at Home

June 24, 2019 0 Comments
Making Your Own Stocks at Home

How to Make Restaurant Quality Stocks at Home Could you imagine having to create a singular sauce with singular ingredients for every dish on the menu? Long ago, European chefs realized that it was a much more efficient way to run a kitchen to have sauce components on hand that could be altered or made […]

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