Candi & Julia: The Mother Sauces

When I was a kid I wanted to be a chef.  Mind you this was way before The Food Network and before choosing a career in the culinary industry was as popular as it is today.  While other kids were watching cartoons on Saturday morning, I was watching Julia Child on public television.  I wanted to be a chef.  I wanted my own cooking show just like her.  I continued to cook, all through my childhood and eventually it became time to make a career choice.  Again, this was before culinary school commercials were running every 10 minutes.  Not having a clue about seeking out a real career in the culinary industry I went onto college and other endeavors. 

I've never stopped in my quest for culinary information though, and even considered culinary school long after college.  But now I'm older.  I'm tired.  My feet hurt.  I know what the people in that industry go through to feed us.  My brother-in-law is a real chef.  And a darned good one.  I know how hard he works, and how straining it is both physically and mentally for very little reward, other than the personal satisfaction of doing something you love.  While I may not invest in culinary school, there's nothing stopping me from reading everything food related I can get my hands on, attending every cooking class I can find, and watching every cooking show on television.  Just because I'm not a professional, doesn't mean I can't learn to cook like one. 

My copies of Julia Child's books...They're worn from lots of use!

One of the fundamentals of cooking is sauces.  Sauces in French cuisine date back to the Middle Ages.  They remain a defining characteristic of French cooking even today.  In the 19th Century, Chef Antonin Careme classified sauces into four types known as "Mother Sauces."

Bechamel based on mlik, thickened with a white roux

Espagnole based on brown stock (usually veal), thickened with a brown roux

Veloute based on a white stock, thickened with a blonde roux

Allemande based on a veloute sauce, thickened with egg yolks and heavy cream

In the early 20th century, the 4 mother sauces were updated by Chef Auguste Escoffier, and classified as 5 Mother Sauces:

Bechamel milk based sauce, thickened with a white roux

Veloute white stock based sauce, thickened with a roux

Tomate tomato based sauce thicknened with a rous

Espagnole roasted veal stock based sauce thickened with a brown roux

Hollandaise egg yolk and butter based sauce thickened with emulsion

It all sounds fancy and complicated but if you've ever made macaroni and cheese from scratch, and thickened the milk or cream with flour, then you actually made a Bechamel sauce.  Hollandaise is the sauce usually served with Eggs Benedict.

There are all kinds of sauces in the world, many more than these 5.  Most of the sauces as we know them are derived from one of the Mother Sauces.  A sauce that is a derivative of a Mother Sauce is sometimes called a "small sauce" or "secondary sauce."  Mayonnaise is a good example of a sauce derived from the Hollandaise family as it is an emulsion. 

While you may not have known of the 5 Mother Sauces, chances are you've had some form of them!

"Sauces are the splendor and glory of French cooking."--Julia Child

The dedication written inside one of my Julia books...

The Dish--What's Been Goin' On In My World...

So you may or may not have noticed I've been a slacker lately.  Now that doesn't mean I don't LOVE LOVE LOVE my "foodie family," I've just been a busy gal this summer.  Golf tournaments, cook-outs, birthdays-all kinds of stuff going on.  I enroll my "Little Devil" for her senior year of high school tomorrow and then school starts and we say good-bye to summer.  And hello to football and Halloween which is my favorite time of year.  Plus we have 7 birthdays in our family in September so there is lots of party planning in my future.  Amidst all the hecticness, I still manage to cook dinner almost every night.  And take pictures of the steps and the finished product.  And upload the pictures to the computer.  And leave the recipes stacked on the desk.  And that's about it.  I probably have at least 30 things I want to blog for all of you.  In my defense, the weather here has been unbelievably hot, and sitting at desk all day in my office is stuffy.  So of course I find other things to do.  Like going to the pool.  When I try to blog in the middle of the night, Mr. Devilish Dish wakes up and scares the tar out of me.  But I promise to do better.  My friend Michaela over at An Affair From the Heart is making me look bad. I went up to visit her over the weekend, and while I was there I attended on of her fabulous parties she is famous for planning.  She ALREADY has the party and pictures on her blog.  Dang.  She's making me look bad.  So I'm going to get after it and get some yummy recipes typed up for ya!  In the meantime, I thought I'd share some of the fun things that have been going on around here with all of you.  Happy Reading & Eating! 

Giveaway COMING SOON!!!

 I hit the 500 mark on Facebook!  That's right I now have 517 people that "LIKE" my Devilish Dish Facebook Page.  I promised a giveaway, and you're going to get one.  As soon as I decide what kind of groovy, crazy stuff I can put in an envelope and stuff in some lucky person's mailbox! If you haven't been to my facebook page, please stop by and "LIKE" it.  I'll let everyone know when I announce the giveway so someone will get a great laugh when they open their mailbox.  At least it will be better than bills!

My "Little Devil" earned a trip to Florida through the Chicksaw Nation Leadership Program.  She's quite the good student and leader and we're so proud of her.  They visited Kennedy Space Center, went surfing and of course went to Disney World.  I was quite envious, because you see I am a HUGE Mickey Mouse fan.  He is allover my kitchen.  I was green with envy until she brought these home for me:

I love Mickey Mouse! 
Especially stuff for the kitchen!

In addition to being a super scholar and future president, my "Little Devil" is also following in my footsteps and becoming quite the baker and crafter.  Her boyfriend just celebrated a birthday and she made him a from scratch cake with her famous homemade buttercream frosting.  (Which she promises she will do a guest blog for me and share the recipe.) 

Little Devil's Homemade Cake
with Homemade Buttercream

Her gift to her BF was also homemade.  A crafty little frame she used with all sorts of buttons.  Some old, some new, but all very clever and cute.  Okay, Okay, I'm done tooting my horn about her for now, but isn't this cute?

She's a CRAFTY Little Devil!

So as I said, I just got back from a visit to Omaha.  Little Devil and I went to visit my friend Michaela, who you may know from An Affair From The Heart.  Her friend Toni, was celebrating her 40th birthday party and Michaela did all of the planning and execution for it.  I was lucky enough to attend and enjoy the great food, friends and atmosphere.  The theme was Peanuts.  I'm a HUGE Snoopy fan so I thought the entire thing was adorable.  It's also proof that you don't have a be a kid to have a great party.  This one was at a wine store for a 40th birthday, but Michaela's ideas could easily be adapted to a party for any age!  I took a few pictures with my phone, but you can view the entire party and more pictures at Michaela's blog:  HERE.

Charlie Brown Christmas Tree
and a Linus Blanket!

Psychiatric Help and Wine?
Perfect for turning 40.

The real reason behind the visit to Omaha was to go to the Motley Crue/Poison Concert.  What can I say?  I'm an 80's hair band girl at heart.  Sadly, Michaela is one of the only people on the planet who will go to these concerts with me.  (Come on people, you DO NOT know what you're missing.)  We had a complete blast.  To quote Michaela, "I've been to a lot of concerts in my life, but that was by far the best."  We even had a total stranger buy each of us a t-shirt.  He had no idea how much he made our day.  We asked his girlfriend for permission to hug him.  He said, "Just pay it forward..."  What a great guy.  Whenever life gives you the opportunity, be sure to pay it forward.  Pay the toll on the highway for the car behind you, buy somebody a coffee at Starbuck's.  Make the world a better place!

Tommy Lee on his drum solo roller coaster

Before leaving Omaha, Michaela's uncle shared a huge sack of peppers with me.  They don't call it the Cornhusker State for nothin.'  They can grow ANYTHING up there.  Of course with 115 degree hell weather in Oklahoma where I live, my garden is almost burned up.  She even swiped a few tomatoes from her mom's garden.  What a weekend.  Motley Crue and garden fresh produce???  I can die happy!

Home Grown Peppers from Uncle Frank!

Mr. Devilish Dish and I had a
"Salsa Cook-Off" when I got home.
He made a "fire-roasted salsa" on the left
and I made a "totally fresh" salsa
on the right.  I won, of course.

Of course I've been saving my best news for last.  A couple of weeks ago I was away from the computer and my blog all weekend watching Mr. Devilish Dish play in a golf tournament (which he won by the way!) and I came to find this lovely award from Isabelle At Home.  She's one of my online "foodie friends" and has a yummy blog with all sorts of delicious recipes.  Be sure to visit her page HERE.  Receiving this Blog On Fire award is just so awesome.  Not only is my blog on fire because I'm The Devilish Dish, but it really means that a fellow foodie likes what I'm doin' over here and that just means the world to me.  Thank you so much Isabelle!

I hope all of you are having a fabulous summer, and adjusting to the back to school schedule without too much stress.  Be sure to check out some of my slow cooker recipes, they are perfect for those hectic days when you have work, school and sports practice.

HUGS,
The Devilish Dish

After Work Enchilada Sauce

It isn't always easy to get authentic Mexican flavors.  Things like enchilada and mole sauces have a complex combination of flavors and can simmer on the stove for hours.  That might explain why we never have homemade enchiladas on a work night.  With this quick, but flavorful sauce you can.  In just a few minutes you have a sauce perfect for enchiladas, huevos rancheros or any other Mexican meal you can think of!  Be sure to use a good quality Chile Powder for maximum flavor.  This means dried ground chile pepper--not to be confused with Chili Powder you put in a pot of chili.  Ole!

Simple Red "Gravy"

The other night I was watching a cooking show.  The contestant made fried quail, in the style of fried chicken.  She served it with mashed potatoes and GRAVY.  You know, the white stuff she made in the skillet with the drippings, flour, milk and pepper.  Down here we call that gravy.  The judges kept commenting on her "delicious pepper sauce."  I'm yelling at the tv, "Um hello that sauce is called GRAVY.  And you are the cooking experts?"  I was telling my husband about it, mainly because I wanted him to know how much smarter I am than the culinary experts on television.  He calmly said, "You do know that up North, people call marinara sauce 'gravy' right?"  Just when I thought I was ripe for my own cooking show, he had to burst my bubble.  I like to call that stuff on the mashed potatoes gravy and that stuff on the spaghetti "sauce."  No matter where you live, or what you call it, this sauce is wonderful.  It simmers on the stove for a couple of ours and really reduces to a rich, red flavor.  The addition of red wine adds a depth of flavor that is nothing like you've had in a typical spaghetti sauce (gravy, whatever.) 

Gravy, Sauce, Whatever...

For the sake of argument, we'll call this
the "Gravy Line-Up."

Heat oil in a Dutch oven.
Add onion, garlic and green pepper.

Saute until onion is translucent.
About 5 minutes.

Stir in oregano and basil.

Add tomato paste, and stir for one minute.

Look at the thick, rich base you've created!

Add the cup of red wine. 
I used a cab, but you can
use whatever you like that's red. 
This one was begging
to be opened so I could have a glass.

Add the diced tomatoes and tomato sauce.

Add the red pepper flakes. 
The small amount does not make
the sauce spicy.  It just adds a little flavor.

Add water. 

Simmer 2-3 hours until thick and reduced.
Season with salt, pepper, parsley and sugar.
I added meatballs too.

Enjoy your Simple Red SAUCE!

Ladyfinger Lemon Mousse Dessert

A while back I made Tiramisu.  For some reason I bought the industrial-sized package of ladyfingers.  Normally I will eat any kind of cookie, especially if it's a leftover ingredient for a recipe.  Because that is purely for clean-up purposes and doesn't count.  I'm not a huge fan of ladyfingers by themselves as a snack though, and I wanted to make something besides another batch of Tiramisu.  My nephew was coming for dinner, and he's not much of a sweets eater, but he loves lemon curd.  I had plenty of that on hand too.  Ladyfingers, lemon curd, that's a great start to a delicious dessert!  This lemony-mousse dessert makes a great presentation when made in a springform pan.  It looks impressive and no one will know you threw it together the night before!

Easy But Elegant!

The Ladyfinger Lemon Mousse Party

Line a 9-inch springform pan with ladyfingers. 
I cut a little bit off the bottom of each one
so they would stand up straight. 
(The dog was really happy about this.  She got to
eat the little reject pieces I cut off.)

Line bottom of pan with ladyfingers. 
You may need to cut some to make them fit. 
It doesn't have to be perfect because
no one sees this part.

Whip cream in an electric mixer

until stiff peaks form.  Set aside.

Combine lemon curd and cream cheese.

Beat with an electric mixer until smooth.

Add powdered sugar and beat an
additional minute, or until
completely smooth and light yellow.

Fold whipped cream carefully into curd mixture.

Spread into prepared springform pan.

Garnish with a few leftover ladyfingers. 
Refrigerate overnight.

Remove from springform pan and serve. 
See how pretty it  looks when you use a
springform pan?  Of course you could
use any pan you want because it tastes
awesome no matter what kind of pan you use!

Ladyfinger Lemon Mousse Dessert

2 (3 ounce packages) ladyfingers
3 cups heavy whipping cream
1 (8 ounce) package cream cheese, softened
1/2 cup lemon curd
2/3 cup powdered sugar

Line sides and bottom of a 9-inch springform pan with ladyfingers.  (I cut the bottoms off of my ladyfingers so they would stand up against the side of the pan.)  In a mixing bowl, beat cream with an electric mixer until stiff peaks form.  In a separate bowl, beat cream cheese and lemon curd until smooth.  Add powdered sugar.  Beat on medium speed for an additional minute or until mixture is light yellow and completely smooth.  Fold in whipped cream.  Spread mixture into prepared pan.  Garnish top as desired with remaining ladyfingers.  Cover and chill overnight.  Remove from springform pan and serve.

Garden Pasta Salad

Satan Called.  He wants his weather back.  It's been 574 degrees for about 800 days in a row now.  Well that might be a SLIGHT exaggeration, but you get my drift.  Then we have this stupid little thing called HUMIDITY that not only makes my hair look like Ronald McDonald's, but it contributes to this other stupid little thing we have called a HEAT INDEX.  When you combine the humidity of 2 million percent with the actual temperature of 574 degrees, you get a heat index of 8,000 degrees.  That's what it actually feels like outside.  Yep.  8,000 degrees.  Like the surface of the sun.  Mr. Devilish Dish says I exaggerate too much.  I say he is NOT hot natured like me.  The only thing you can do to survive in heat like this is eat popsicles that have booze in them, and float in the pool.  Oh yeah and eat salad.  Really yummy, crisp, cool pasta salad like this one.  Full of crisp, cool veggies from the garden.  Happy Summer!

The ONLY way to beat the heat!

The Garden Pasta Salad Line-Up

Combine chopped veggies
in a large bowl.

Add cooked, drained and cooled pasta.

Pour Italian Salad Dressing over all.

Add Parmesan Cheese.

Mix well and refrigerate for 1 hour.

Enjoy!

Tropical Mousse

I hate to keep harping on the weather but man is it hot.  Stupid hot.  Ridiculous hot.  As in the only work I can possibly do is eat a fudgesicle while floating in the pool hot.  Today makes 34 days of 100+ degree weather and as far as the extended forecast goes, there is nothing but 100+ in my future.  Which means I have to buy more popsicles.  I've been working on all kinds of recipes for staying cool.  I haven't found anything better than popsicles.  Well popsicles with booze added to them.  I highly recommend those if you're experiencing the same kind of weather.  And also this mousse recipe.  It's cool, fluffy and very refreshing.  With just a touch of rum, it is the perfect adult Summer dessert.  Mr. Devilish Dish ate 4 of them.  In one night.  Trust me, they will hit the spot! 

The Perfect Adult Dessert for Summer

The Tropical Mousse Line-Up

Place vanilla ice cream in bowl
until softened.

Whip ice cream until soft and fluffy.
Add egg yolks and beat on high speed.

Add rum.

Add pina colada mix.

Chill mixture overnight.

Serve topped with whipped cream,
pineapple rings and marachino cherries.