Cheftionary

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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Friday, July 12, 2013

Minestrone Soup

¼ C Pancetta (small dice)
4 oz Extra Virgin Olive Oil
2 medium Yellow Onions (small dice)
3 stalk Celery (small dice)
1 medium Carrot (small dice)
4 Cloves Garlic (sliced)
6 oz Fresh Green Beans (trimmed and sliced on a ½ inch bias)
1½ qt Chicken Stock (previous recipe)
8 oz Chickpeas
8 oz Zucchini (seeds removed, small dice)
8 oz Yellow Squash (seeds removed, small dice)
8 oz Roma Tomatoes (seeds removed, small dice)
3 oz fresh Basil (roughly chopped)
2 oz fresh Oregano (finely chopped)
¼ C Ditalini Pasta
Salt (to taste)
Black Pepper (to taste)
Parmesan Cheese (garnish)

In a large stockpot, render pancetta in olive oil over medium-high heat. Sauté pancetta, stirring constantly to avoid browning completely, for about 3 minutes. Add onions, celery, carrots, garlic and greens beans sweat until onions are translucent.
Add chicken stock, chickpeas, zucchini and squash, simmer. Simmer for 30 to 45 minutes and add tomatoes and pasta. Continue to simmer, for about 10 more minutes, until the pasta is al denté. Adjust seasoning with salt and pepper. Garnish with Parmesan cheese before serving. Great served with garlic bread.

Friday, March 22, 2013

Mother Sauces

Bechamel Sauce - a  whole milk based white sauce usually thickened with a white roux.
Espagnole Sauce - a brown sauce that is normally made with veal stock and sometimes chicken stock, usually thickened with a brown roux.
Hollandaise Sauce - a egg yolk and clarified butter based sauce, thickened by emulsification.
Tomato Sauce - a tomato based sauce commonly thickened by reducing the sauce slowly and/or a puree of the sauce.
Veloute Sauce - a white stock based sauce made of veal, chicken or fish stock, usually thickened with white roux or sometimes a liason.