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1.4. 4 CUPS MILK



1.7. STEPS

1.8. in a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

1.9. veloute

1.10. ingredients

1.11. 3 tablespoons flour

1.12. 2 cups chicken stock

1.13. Salt

1.14. Freshly ground white pepper

1.15. steps

1.16. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

1.17. hollandaise

1.18. ingredients

1.19. 4 eggs yolks

1.20. i tablespoon freshly squeezed lemon juice

1.21. 1/2 cup unsalted butter, melted (1 stick)

1.22. Pinch cayenne

1.23. pinch salt

1.24. steps

1.25. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

1.26. tomato

1.27. ingredients

1.28. 1/4 cup extra- virgin olive oil

1.29. 1 Spanish onion, 1/4-inch dice

1.30. 4 garlic cloves,peeled and thinly sliced

1.31. 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1.32. 1/2 medium carrot,finely grated

1.33. 2(28-ounce)cans peeled whole tomatoes, crushed by hand and juices reserved

1.34. salt

1.35. spaghetti,cooked al dente

1.36. whole basil leavs, for garnish

1.37. grated parmesan,

1.38. steps

1.39. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

1.40. spagnole

1.41. recipe

1.42. 1 onion

1.43. 1 bell pepper

1.44. garlic (10 cloves)

1.45. basil 1 bunch

1.46. red pepper

1.47. kosher salt

1.48. black pepper

1.49. olive oil

1.50. chicken broth-1/4 cup

1.51. 2 lg cans tomato sauce

1.52. 1 tbsp sugar

1.53. 1 tsp garlic powder

1.54. steps

1.55. Saute onion, bell pepper and 10 minced garlic cloves in olive oil. Add some kosher salt and a big pinch of crushed red pepper. Once sauted place in blender with 1/4 cup chicken broth and blend until smooth. Move back to the pan you sauted in and add 2 cans of tomato sauce, 1 tbsp sugar, 1 tsp garlic powder, kosher salt and black pepper to taste. cover with a lid and simmer. After an hour stir then stir every 20 minutes afterwards until you feel that it's ready, normally 2 hours but you can cook longer if desired. When it's done add a bunch of fresh basil, remove from heat and serve