Ingredients:
3 T butter
3 T flour
1/8 t ground white pepper
Pinch of nutmeg
Pinch of salt
2 C milk, preferrably whole or 2%
Béchamel is a rich and creamy sauce that is used in many recipes. Click here to find out how to make this beautiful sauce.
Ingredients:
2 large or 3 small leeks
1 t butter
2 T butter
8 medium red potatoes (about 3 lbs, or four cups sliced)
3/4 cup 2% milk
1/4 cup heavy cream
2 t garlic, minced
1 t thyme
1/4 t fresh cracked black pepper
3-4 dashes Tabasco
8 oz Gruyere divided use Read More
Ingredients:
1 T olive oil
1 medium onion, chopped
Pinch salt
1 celery stalk with lots of leaves, chopped
2 lbs butternut squash, chopped
4 cups vegetable (or chicken) stock
1 t garlic
Pinch salt
1/4 t ground pepper
1/2 t cumin
1 t ancho chile powder
1/2 pint heavy cream
Topping: hot red chile flakes Read More
Ingredients:
8 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trimmed of excess fat
1 medium onion, chopped
1 cup celery, chopped
1 T olive oil, if needed
1/4 cup fresh parsley, rinsed, dried, and chopped
2 (15 oz) cans creamed corn
2 (15 oz) cans sweet corn
6 cups red potatoes, skin on, chopped to large chunks
1 quart whole milk
4 cups chicken stock, unsalted
1 1/4 t thyme
8 drops Tabasco sauce
Fresh cracked black pepper to taste
Salt to taste
4 tablespoons butter, unsalted
4 tablespoons flour
1 pint heavy cream Read More
Ingredients:
1 2/3 cups (approximately 7 or 8 oz) of small elbow macaroni
1 3/4 T cornstarch
1/2 t dry mustard
1/4 t fresh cracked black pepper
1 can (12 oz) Evaporated Milk, low fat
1 cup milk, either skim, 1% or 2%
2 T butter
2 cups (about 8 oz) sharp cheddar cheese
Optional: sprinkle the dish with a light touch of paprika Read More
Ingredients:
1 large head cauliflower, rinsed and trimmed to florets
6 medium red potatoes, peels left on, chopped
2 large or 3 small leeks, white and light green parts cleaned and chopped
2 large shallots, chopped
2 cups chicken stock
2 cups water
2 cups milk, 2% or whole
Salt to taste
1/4 t ground black pepper, or to taste
1 t dried thyme
3/4 t dried mustard
1/2 t fennel seeds
8 ounces fontina cheese, cut into small pieces Read More
Mindful Palate 