First Things First - WHITE SAUCE

Bechamel - White Sauce - The Beginning

THE MOST IMPORTANT SAUCE RECIPE YOU'LL EVER NEED!

I can't be too assertive about this.  It is my opinion that there are some basics every single American cook needs to learn and perfect.  I'm not trying to say that you cannot cook without learning these; but I am saying that you'll become a well-rounded, great cook of just about any ethnicity's recipes and any type of dish.

First of all, I'm going to teach you how to make a 'White Sauce.'

"White sauce?" you ask.  "What does 'white sauce' have to do with making fried chicken, Mimi's stew, etc?  White sauce, correct name is Bechamel because it originated in France, probably in the Dark Ages(!), is THE BASIC OF ALL BASICS.  Remember, cooking is Chemistry.  You're combining various foods together to make a "dish."

Here's the very simple recipe:

In a small saucepan over low heat, melt:
2 Tablespoons butter or fat

Add:

2 Tablespoons of flour
      and stir constantly to work out any lumps (very important - you don't want a lumpy sauce).
      This also 'cooks' out any raw flour taste (also important to the success of your sauce).  It
      takes only about one minute - stir constantly - don't let it brown.

While stirring constantly, slowly add:

1 cup of milk
    It's nice if you have a whisk; if not, use a spoon or a fork and really stir it to make sure your
    sauce will be smooth - with no tell-tale lumps, the sign of a rank amateur!
    Keep stirring as the sauce thickens to a medium thickness - like gravy.

Okay, so now that you've practiced making this sauce once, you're ready to make perfect roast beef gravy, perfect consistency stew gravy, perfect tuna casserole, perfectly wonderful macaroni and cheese,  etc.  The list goes on and on.  This one simple sauce will immediately turn you into a professional-like cook, instead of a hacker!


 

Mimi's Miracles in the Kitchen

First of all - who's Mimi?

The word "mimi" is the French diminutive for 'grandmother.'  When Quinn, who is now 25,  was born I was very interested in all things French - even considering myself a 'francophile.'  I studied the language of my mother (a Québecoise) in high school, then at Berlitz in San Francisco and finally in southern France.  In my family of origin it was de riguer (the rule) to speak English.  Dad, who spoke German (but wasn't admitting it) and some Gaelic, insisted that, "We are Americans.  We speak English."  So, brother Jim and I lost out on the opportunity to learn any German, Gaelic or French.  How I would have liked having those languages 'under my belt!'  Well, that's history.  I did learn to speak a passable French - and now speak Spanish as well.


Why am I writing this blog?

Here I am again, starting another blog.  Over the years, Jeff, Kari, Spencer, family and lots of friends have asked me for information related to cooking, baking and entertaining.  Now it's coming time to share lots of gourmet and gourmand experiences with my grandchildren as they go out into the world on their own.


Potential topics:

I will be organizing as I go along with the blog - here's a first go at topics:

General Information re:  Cooking and Baking
Tried and True Recipes - "Mary-Pat Specials"
Menu Planning
New Additions to favorites
Lots of Baking - my real passion these days
Cooking and Baking Equipment and Supplies
Staples - to keep in the house
Types of Parties
Ethnic Entertaining - Mexican Fiesta, French Bistro, Italian Country, etc.
Personal Journal - Entertaining Activities, Menus

Entertaining:

1)   decision to entertain

2)   reason for party

3)   decision - date and time

4)   decision - guests - who and how many?

5)   decision - menu

6)   prioritization of preparation activities

7)   invitations and replies - email, snail mail, telephone

8)   plan - preparation

9)   recipe search

10) shopping list - foods, linen and tableware, cookware, decorations

11) preparation of foods, house cleaning, decor

12) alterations due to circumstances

13) prioritization of party day preparations