I have recently been involved in a discussion with @Sunstone regarding the role Alexis de Tocqueville has played in directing American cuisine.
It came to my notice that some chefs who ply their trade on the American side of the Atlantic, not least @Sunstone are not at all artistic when creating sauces.
This is something i have actually suspected for some time following conversations with @Revoltingest who seems to be aghast, nay, horrified at the idea of a sauce with his haggis and bacon burgers
So to help the cause of the American palete in my small way i will provide 3 very simple but oh so tasty sauce recipes for your enjoyment.
First a couple of sauces to compliment meat.
Cut a couple of ripe tomatoes into smallish pieces. Do the same with an onion. Bung it in a skillet with a drop of cooking oil over a medium heat. Cook until the onions are soft.
Coincidentally, cooking time is around the same for a rare steak so a double winner...
And now, for the benefit of those who like to wield a hammer and for the edification of @Revoltingest i present a heavy cream sauce.
Take a handful of whole black pepper corns, fold them in a clean tea towl, take a hammer or wooden mallet and beat the **** out of those corns. (Don't do this on your kitchen worktop). When the corns are no longer corns but not as fine as ground pepper you can move to the next stage. Pour a cup of double cream into a pan, add the pepper, add a table spoon of mustard of your choice (i use whole grain mustard for choice but have used others). Warm gently while stirring the sauce. If it's too thick for your taste add a little milk, if it's not thick enough a teaspoon of corn flour will do the trick
Again served with meat. If you want a really hot pepper zing cook it the previous day and warm up for the meal. The pepper infuses it's flavour big time
And now a French classic with a ChristineM twist
Finely chop a couple of small mushrooms and part cook. Pour a cup of double cream into a pan over a low heat, add the mushrooms and a tablespoon of tarragon. Warm untill not quite boiling. Again if it's too thick for your taste add a little milk, if it's not thick enough a teaspoon of corn flour will do the trick.
Serve with fish.
It came to my notice that some chefs who ply their trade on the American side of the Atlantic, not least @Sunstone are not at all artistic when creating sauces.
This is something i have actually suspected for some time following conversations with @Revoltingest who seems to be aghast, nay, horrified at the idea of a sauce with his haggis and bacon burgers
So to help the cause of the American palete in my small way i will provide 3 very simple but oh so tasty sauce recipes for your enjoyment.
First a couple of sauces to compliment meat.
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Cut a couple of ripe tomatoes into smallish pieces. Do the same with an onion. Bung it in a skillet with a drop of cooking oil over a medium heat. Cook until the onions are soft.
Coincidentally, cooking time is around the same for a rare steak so a double winner...
____________________
And now, for the benefit of those who like to wield a hammer and for the edification of @Revoltingest i present a heavy cream sauce.
Take a handful of whole black pepper corns, fold them in a clean tea towl, take a hammer or wooden mallet and beat the **** out of those corns. (Don't do this on your kitchen worktop). When the corns are no longer corns but not as fine as ground pepper you can move to the next stage. Pour a cup of double cream into a pan, add the pepper, add a table spoon of mustard of your choice (i use whole grain mustard for choice but have used others). Warm gently while stirring the sauce. If it's too thick for your taste add a little milk, if it's not thick enough a teaspoon of corn flour will do the trick
Again served with meat. If you want a really hot pepper zing cook it the previous day and warm up for the meal. The pepper infuses it's flavour big time
____________________
And now a French classic with a ChristineM twist
Finely chop a couple of small mushrooms and part cook. Pour a cup of double cream into a pan over a low heat, add the mushrooms and a tablespoon of tarragon. Warm untill not quite boiling. Again if it's too thick for your taste add a little milk, if it's not thick enough a teaspoon of corn flour will do the trick.
Serve with fish.
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