Sauce made from Stocks and their function

Otto Say’s 

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Sauce from the stocks

What is a function of a sauce?

A sauce may be defined as a flavoured liquid, usually thickened, that is used to season flavour and enhances other foods.

A sauce adds qualities to the foods: Moistness, flavours, Richness, Appearances and Appetite appeal.

The major structure of sauce it made up of 3 main ingredients

1.       A liquid ( stocks , water or other liquid )for the body of the sauce 

2.       A thickening agent (Roux  butter and flour or corn starches and there other forms of ticking agents ,also reduction usually used in wine sauces)) the more common is a  roux which is made of is equal amount of butter ( or other fats   to  flour )

3.       Additional seasoning and flavouring  ingredients according to your taste ( salt , pepper, herbs , wine and many more)

Volute Sauce (make 1 lt)

85 gr Clarified butter

85 gr. Flour

1.25 lt  hot Chiken Stock

Method

1. Heat the butter in a sauce pan over low heat, add flour and make a golden roux not brown.

2. Slowly add the hot chicken stock to the butter, whipping constantly .Bring to a boil and reduce to a simmer.

3. Simmer sauce very slowly for about an hour .Stirring occasionally and add more stock if needed to be adjust to your consistency.

4 Do not season the volute sauce as it is used as a mother sauce.

5. Strain through a fine china cap and cover or spread melted butter on the surface to prevent a skin from forming.

   Note  some sauces made from Volute sauce is:

            A. White wine sauces just replace 225 ml of chicken stock with white wine

            B. Supreme Sauce replace 225 ml. of chicken stock with whipping cream( 35% cream ) and squeeze a fresh lemon  juice

     

 C.  Mushroom sauces just add 225 gr. Of sautéed mushrooms

Espanola Sauce (make 1 lt.)

150 gr chopped onions

100 gr chopped carrots

100 gr chopped celery

85 gr butter

85 gr. Flour

1.25 lt hot beef Stock

100 gr tomato puree

1 bay leaf

¼ tsp Thyme

4 to 5 parsley stems

Method

1.       Sauté the vegetables (onions, carrots and celery) in butter until brown

2.       Add flour and stir to make the roux .Continue to cook until the roux is brown

3.       Gradually add the beef stock and tomato puree, stirring occasionally until it comes to boil.

4.       Reduce heat to simmer and skim if necessary .Add the spices and parsley, simmer for about 11/2 to 2 hours skim and stir often.

5.       Strain through a china cap or a very fine strainer

6.       Cover or add melted butter on top prevent from forming skin

7.       As this sauce is use to make other sauce

Madeira Wine sauce add about 125 ml of Madeira wine to the Espangle sauce simmer for a few minutes

Mushroom sauce add 225 gr sautéed mushroom to the Espangle sauce

Demi Glace Sauce is Combine ½ Espangle sauce and ½ beef stock and simmer and reduce by half

Port or Sherry wine sauce add about 125 ml of port wine or Sherry  to the Espangle sauce simmer for a few minutes

Classic Pan Sauce for Fish

60 ml flour

60 ml butter or extra virgin olive oil

2              25  ml. white wine

225 ml. fish stock

  Salt to taste

1 lemon

Method

1.       When you have finished pan-frying your fish or seafood, add 4 more tablespoons of whatever butter or oil to the fish scraping any browned bits off the bottom of the pan with a wooden spoon.

2.       Turn the heat to medium-low and sprinkle in the flour and mix well with a wooden spoon. Let this cook, stirring often, until it turns light brown; you are making a roux. It is very important not to burn this.

3.       When the roux is light brown, add the wine. Mix well and scrape any browned bits off the bottom with the wooden spoon.

4.       It may thicken up quite a bit immediately, so add the fish stock and mix well. Bring this to a boil over high heat.

5.       Season with salt  ready to serve over fish or seafood  may squeeze lemon

To the sauce you may add almonds to make Lake Trout (or any other fish) allemandeMaybe used as a warm dip for fish cakes or crab cakes
Also as a sauce for any Breaded deep fried Fish 

Uses for Vegetable Stock

(A White Sauce or Meatless Gravy)

The vegetable Stock can be a wonderful way to add simplicity, health and solidarity to our meals.

A wonderful variety of meals can be made with a white sauce base that is made from a vegetable stock  Try this basic recipe and see how easy it is, and how it can be used as the basis for many meals. 

1.      In a frying pan, add about a 100 ml of vegetable oil.  Sprinkle 2 tbsp of flour on top of the oil. 

2.      Stir the flour into the oil until it disappears, just clouding the oil. 

3.       Now turn the heat on, starting at low heat, and slowly pour in 500 ml. of vegetable stock.   The heat may be raised to medium. 

4.       As the sauce starts to thicken, it may be necessary to add more vegetable stock and  lower the heat. 

5.      Keep stirring until sauce is the right consistency - like gravy. 

                   6. Seasonings to taste by adding salt and white pepper      

Some of the uses: 

 Add Parmesan cheese to the sauce and serve over egg noodles. 

Add canned clams or tuna or imitation crab, with juices (from the can), and mushrooms, simmer for a few minutes and serve over linguini. 

Stir grated cheddar cheese into the sauce and pour over cooked elbow macaroni, and briefly bake, for home made macaroni and cheese. 

Pour the sauce over thinly sliced raw potatoes - cover and bake for an hour, with or without a variety of cheeses.

Thinly sliced onions or garlic or a topping of bread crumbs.  Add sliced hard boiled eggs to the sauce and serve over toast.

Smile and be sweet:

The best way to win a friend is to listen and smile it only take a minute

                                Otto

Chicken and Vegetable Quinoa Soup and Roasted Beef Tongue

Otto Say’s

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Roasted Beef Tongue

1 Beef Tongue

1 Tbsp Sea Salt

1 Tbsp Black Pepper

3 Garlic Clove, minced

Olive Oil, for roasting

Method

1. Place the tongue in the crock pot with enough water or (stock beef) to cover it.  

2. Add the seasoning and set the crock pot on low.  Cook on low for 6-8 hours.

3. Remove the tongue from the liquid and let it rest and cool for 30 minutes

4. Carefully remove the skin from the outside of the tongue.

5. Cut it into slices and arrange on a greased baking pan.

6. Brush with olive oil and add salt and pepper to taste.

Roast, uncovered, at 195 C   for 15-20 minutes, until lightly crisped around the edges.

Serve plain or mushroom sauce

Chicken and Vegetable Soup with Quinoa and Bacon (Serves 4 to 6

4 bacon slices
300 ml. chopped onion
300 ml. diced butternut squash
200 ml chopped carrot
1 teaspoon salt

6 garlic cloves, minced

2 chicken breast skinless, boneless cut into small cubes

1/2 teaspoon freshly ground black pepper,

1 ½ lt Chicken Stock

2 bay leaves
200 ml. uncooked quinoa, rinsed

6 cups uncooked chopped kale
150 ml. corn fresh or frozen

2 teaspoons thyme leaves 

Herbed Croutons

Method

1. Cook the bacon until crisp. Remove the bacon from the pan, reserving 1 tablespoon of drippings. Crumble the bacon and set aside.

2. Increase the heat to medium-high. Add the onion, butternut squash, carrot, and 1/4 teaspoon salt to the drippings in the pan; sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove the mixture from pan.

3. Add the chicken to the pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 5 to 6 minutes or until the chicken is browned and done. Stir in the vegetable mixture, add chicken Stock bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.

4. Add the quinoa to the pan; cover and simmer for 15 minutes. Add the kale, corn and thyme to the pan; simmer, uncovered, 5 minutes or until kale is tender. Discard the bay leaves. Ladle the soup into bowls and sprinkle with bacon and (croutons)

Spring Salad

Otto Say’s 

Pasta sanza vino e come il cuore sanza amore

Pasta without wine is like a heart without love

Menu spring

When the weather begins to warm up, we tend to want to eat lighter, fresher foods. But there’s more to a fresh spring salad than lettuce, tomatoes, and cucumbers. Use your imagination, a little planning, and some of these ideas to turn a spring salad into a complete and satisfying meal.

Grilled Vegetable and Pasta Salad (serves 8)

 

Vegetables that are grilled have a smoky flavour and tender texture. You can also add green beans.

Ingredients

1 eggplant

2 yellow zucchinis

2 green zucchinis

3 large carrots

1 sweet red pepper

1 sweet yellow pepper

1 Spanish onion

227 g asparagus spears

75 ml white wine vinegar (or strawberry vinegar)

75 ml olive oil

5 ml Dijon mustard

2 cloves of garlic, minced

3 ml salt

3 ml pepper

750 gr.pasta (rotini, frafalle or any other pasta)

60 ml chopped fresh basil

Method

Cut eggplant into 1 cm thick rounds. Cut yellow and green zucchini and carrots lengthwise into thirds. Seed, core and cut red and yellow peppers into wedges, cut onion into wedges, leaving root end intact. Snap off ends of asparagus. Place in bowl. Whisk vinegar, oil, mustard, garlic, salt and pepper; toss half with vegetables.

Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Return to bowl, let cool slightly. Cut into 2.5 cm pieces, returning vegetables and any juices to bowl.

Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and add to bowl along with remaining vinaigrette. Toss to coat. Salad can be covered and refrigerated for up to 6 hours Add basil and toss just before serving. Serve at room temperature.

Pasta (whole wheat) Salad with Ricotta and Ham

(Serves 6 to 8)

Ingredients

180 ml Canadian Ricotta

125 ml milk

 45 ml whole-grain mustard

 60 ml fresh chives, chopped or green onions

2 gr Salt and freshly ground pepper

1.5 L, cooked short pasta, (tubetini, elbows or fusili) whole wheat

375 ml carrots, peeled and grated

250 ml celery, diced

375 ml broccoli florets, raw or blanched

250 ml ham, finely diced DIRECTIONS

Method

1. In a large bowl, whip Ricotta with milk.

2. Add mustard and chives, and season.

3. Add remaining ingredients, toss and serve.

1. Cheese alternatives: Canadian Cream cheese, Mascarpone.

Barley and wild rice salad and parmesan cheese (serves 6 to 8)

Ingredients

n sddINIngretients iGREDIENTS

375 ml pearl barley

125 ml wild rice

125 ml cooking cream

160 ml Parmesan, shaved

125 ml Polish or garlic sausage, diced or sliced

80 ml dill or garlic pickles, sliced

375 ml cucumber, sliced

375 ml cherry tomatoes, halved

 80 ml fresh parsley, chopped

15 ml paprika

1 Salt and freshly ground pepper

1 Endive leaves or lettuce (optional)

Method

DIRECTIONS

1. Cook barley and wild rice in a large saucepan filled with salted boiling water for 20–30 minutes or until tender.

2. Drain and rinse under cold water to stop cooking.

3. Place in a serving bowl.

4. Add remaining ingredients, toss, adjust seasoning, garnish with endive leaves or lettuce and serve.

5. Can be served as a meal

Salad with Maple Pork and Brie Dressing

Ingredients( serves 4 to 6 for dinner salad )

30 ml maple syrup

15 ml canola oil

60 ml cranberry juice

1 shallot, chopped

1 Freshly ground pepper

450 g pork tenderloin

1 L head lettuce, washed and shredded

500 ml green or red cabbage, thinly sliced

250 ml sprouts, your choice (snow pea, corn, etc.)

250 ml beets, grated

60 ml dried cranberries

60 ml white wine

60 ml chicken stock

150 g Canadian Brie, rind removed

1. In a container, mix maple syrup, canola oil, cranberry juice, shallot and pepper.

2.Marinate pork in mixture at least 30 minutes or all day.

3. Drain marinade and pour into a saucepan.

4. Brown pork in a skillet over medium heat and continue cooking in oven at 190oC for 12–15 minutes.

5. Let rest 5 minutes before slicing.

6. Meanwhile, arrange lettuce, cabbage, sprouts, beets and dried cranberries on plates.

7. Boil marinade with white wine and chicken broth at least 5 minutes to reduce by half. Remove from heat.

8. Add Brie to melt it.

9. Top salad with pork and dressing, and serve at once.

Cheese alternatives: Canadian Gouda, Swiss cheese, Cream cheese.

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” - Otto

What does "Easter" mean/ menu

Pasta sanza vino e come il cuore sanza amore 

Pasta without wine is like a heart without love

What does "Easter" mean?

The origins of the word "Easter" I am not certain, but probably derive from Estre, an Anglo-Saxon goddess of Spring. The German word Ostern has the same derivation, but most other languages follow the Greek term used by the early Christians: pascha, from the Hebrew pesach (Passover).In Latin, Easter is Festa Paschalia , which became the basis for the FrenchPâques, the Italian Pasqua, and the Spanish Pascua. Also related are the Scottish Pask, the Dutch Paschen, the Danish Paaske, and the Swedish Pask

The Easter festival, the oldest and most important festival in the Christian calendar, culminates in the celebration that is Easter Sunday, which today is a time when most of us get together with our families, share a meal and - of course - eat lots of chocolate! Most people know that it was on this day that Jesus was said to come to life after being crucified, visiting his friends and followers once more, but aside from that our knowledge of Easter can be patchy.

Some of the most common foods of Easter are :

Hard boiled eggs 

Hot Cross Buns

Pretzels

Roast Lamb

Maple  Ham

Cheese Cake

And of course chocolates

Hard Boiled Eggs 

Although coloured hare probably theoiled eggs  first Easter food to come to mind,

You don't have to spend a small fortune to buy supplies to colour your hard boiled eggs, you can use items you probably already have in your kitchen.

Food Colouring

Vinegar

Water

Method In a cup, mix together a 125 ml of water at room temperature, 15 ml. of vinegar, and several drops of food coloring. use about 20 drops of each colour, but you can adjust this however you like. Prepare several different colours in this manner.

Carefully place one egg in each cup of food coloring. Watch the eggs carefully and remove them when they reach the desired shade. Use a spoon to remove the egg and place it in an egg holder or on a paper towel to dry.

Hot cross buns are an Easter favourite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honour of the springtime goddess, Eostre.  

Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries. 

Ingredients  ( make 12 to 15 )

350 ml milk,

50 g butter

500g strong bread flour

5 ml. salt

75g   sugar

15 ml. sunflower oil

7g fast-action

1 egg, beaten

75 g sultanas

50 g mixed peel zest 1 orange

1 apple, peeled, cored and finely chopped

 15 ml ground cinnamon

For the cross

75 g plain flour, plus extra for dusting

25 ml. water

For the glaze

50 ml. apricot jam

Method

1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then  add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

2. Tip on to a lightly floured surface and knead until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

4. Divide the dough into 15 even pieces (about 75 g per piece roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

5. Heat oven to 200C/220C 

6 .Mix the flour with about 25 ml. water to make the paste for the cross – add the water 5 ml. at a time, so you add just enough for a thick paste.

7. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create cross.  Bake for 20 min. until golden brown.

8. Gently heat the apricot jam to melt,  then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Pretzels

1 1/2package active dry yeast
1kg unbleached flour
350 ml. warm  water 1 large egg, beaten
5 ml. salt
1 dash coarse salt
5 ml. sugar

Method

1.Dissolve yeast in warm water.

2. Add salt and sugar to yeast mixture.

3. Blend in flour and knead dough until smooth, about 7 to 8 minutes.

4. Cover and let dough rise until double in bulk.

5. Punch down.

6. Cut dough into small pieces and roll into ropes.

7. Twist ropes into pretzel shapes and place on greased cookie sheet.

8. Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.

9. Allow pretzels to rise until almost double in bulk.

10. Bake at 195 C.

11. Bake for 10 to 15 minutes or until browned.

12. Best if eaten immediately.

13. if not, store in airtight container.

Baked Maple Syrup Ham (serves 6 to 8)

3 kg. Fully cooked bone in ham

125 ml Maple Syrup

50 ml. red wine vinegar

60 ml. Dijon mustard

40 ml. dry mustard

1. Preheat the oven to 165 degrees C.Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 2 cm. Place in a roasting pan.

2. Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.

3. When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.

Rack of Lamb with Fresh Herbs and Garlic

Ingredients

10 garlic cloves, peeled

125 ml fresh mint leaves

125 ml fresh parsley leaves

75 fresh rosemary leaves (pulled from sprigs)

10 ml. coarsely ground black pepper

10 ml. herbs de Provence*

75 ml olive oil

3 - 600 to 750 gr well-trimmed racks of lamb (each with 8 bones)

Method

1. Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 50 ml. oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours.

2. Preheat oven to 210 C. Heat remaining oil in skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until, about 20 minutes.

3. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.

True Canadian dessert for Easter OREO Cheesecake

INGREDIENTS

24 Oreo Cookies, divided

3 50 ml. butter, melted

750 gr   cream cheese, softened

200  gr  sugar

5 ml. vanilla

3 eggs

Method

1. Heat oven to 175 C.

2. Crush 16 cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of 25 cm.springform pan.

3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir half the chopped cookies into cream cheese batter; pour over crust. Sprinkle with remaining chopped cookies.

4. Bake 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.