Showing posts with label French. Show all posts
Seafood pasta in a white wine cream sauce
This may be one of the most time consuming pasta dishes as it has several layers of preparation, but the end result is simply delectable. I guarantee plates will be licked. Growing up near the coast line, seafood is a integral part of our daily food intake and I just love the simplicity of the flavour profiles in this dish, also this is a great dinner party treat which will have your guests coming back for more. Hope you enjoy this.
Spaghetti Bolognese
If you like a meaty and hearty meal, you’ve come to the right place, this beautiful Italian meat sauce hails from Bologna, and is one of the most popular sauces in the world. There are various ways to work this recipe, you can add your own tweaks to it, I however follow this tried and tested recipe because I want to taste all the flavours and yet keep it simple.
Spaghetti Aglio Olio with Shrimp
Aglio Olio, the ultimate sweet, nutty and spicy indulgence for the health conscious. This recipe is literally one of the easiest pasta dishes ever, however this works really well with long pastas, you could also use Fettuccine, Ziti, Capellini, Tagliatelle. I personally wouldn’t recommend using short pasta but it does work with Fusilli and Farfalle. In this dish the dominating flavours have to be controlled by you, if you like garlic, go ahead add as much as you’d like, however don’t make the mistake of using one flavour that completely overpowers all the other ingredients. This works really well with fresh pasta. Enjoy!
Fettuccine Alfredo
This is one of my favourite dishes, although in the earlier posts about sauces I haven’t talked about butter sauces and cream sauces, I promise to do the same very soon. But this dish is so easy and tasty that I’m sure you’re going to make it a regular feature in your pasta journey. This works very well with kids too, because of its creamy yummy-ness. Enjoy.
Veloute Sauce
A Veloute Sauce is more widely used now instead of a béchamel sauce, it tastier and cheaper to make and a must in chicken and fish dishes.
Brown Sauce or Espagnole
This is the heavy flavorful sauce that should be served with red meats; steaks, ribs, roulades! It may seem like a daunting task but once you’ve mastered it, you won’t be able to eat your meat without it. Enjoy!
Béchamel Sauce
This is another standard or leading sauce used in ‘continental’ cooking! It’s my favorite and there are many variations to make small sauces including flavorings.
Stocks
A stock is a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings. The objective in preparing a stock is to combine the correct ingredients with the correct procedure. The need to prepare stocks at home is to use for soups and sauces, once you’ve mastered stocks and realized the uses in soups and sauces this is one ingredient you won’t be able to live with out. Given below are the ingredients, the preparations and procedure to make good restaurant quality stocks at home.
Sauces
Sauces are gaining some importance in restaurants in this country, mostly in the best of restaurants which may be considered fine dining, where kitchens hire saucier chefs that specialize in the art and science of making world class sauces as a important ingredient of a meal.
However most restaurants here serve generic sauces; the typical brown sauce always thickened with corn starch because the cost of making a roux is high ad time consuming, the garlic sauce (typical), the mushroom sauce (whew) and the incomparable 'White sauce'! Why are we Indians obsessed with thick gummy and pasty sauces with our 'conti' meals, incessantly ordering more and more bowls of poorly prepared - corn starch thickened - Maggie cube seasoned - sad excuse for a sauce. I don't get it; don't people have a discerning palette? Haven't they tasted good sauces with their food? Whatever the reason I intend on changing that and hopefully teaching you how to make simple great sauces to go with a fantastic gourmet meals that you will cook for yourself and loved ones, at home.