The Mother Sauces

This week has been spent mostly in the kitchen. We've made bechamel, veloute, hollandaise - and today was spent on espagnole. It's my favorite so far. There are soooo many baby sauces you can make from it. Very versatile.





We turned in our spice charts today. I was rather shocked to see how many just insisted on putting dried herbs on their chart - even after Chef particularly named things he did NOT want to see on them. Mine was rather simple - the picture makes it look even more so. At least it was correct! Here's a pic of it:

Not easy to see - but it was neat. And I learned quite a bit - for instance, I did not know that coffee is a spice. And I now have a new favorite: cardamom. So spicy and peppery at the same time. I'm thinking of making a coffee cake and adding some.

I've got a little case of the blues this week. I miss Donnie. Iraq is a long way from home. Talked to him last night and then went to sleep and tossed & turned all night worrying about him. He'll be home for 13 days of R&R on Nov. 17th. Is it November yet???

Test this coming Fri. in Meat Fab. class. More parts of a knife, knife skills, and cutting up a chicken. Should be a cinch.