Friday, February 18, 2011

Day 4

Stilllllll feeling a little saucy.

Today in class we made Classic French Tomato Sauce, Merchant de Vin, Sauce de Chasseaur, and Spanish Sauce.

It is truly amazing how stressful making sauces can be.... I mean.... It's more stressful to be perfect all the time, but that is a whole different topic and apparently this needs to be "school appropriate."

Classic French Tomato Sauce

Salt Pork
Onion- chopped
Carrot- chopped
Canned Whole Tomatoes
Pork Rib Bone
Sachet (thyme, garlic clove, rosemary, peppercorns, bay leaf)

Render fat from Salt Pork. Sauté onion and carrot. Add rib bone, sachet, and tomatoes. Bring to a simmer. If sauce is too thick, add a small amount of water. Simmer about an hour. Season with sugar and salt to taste. Puree in blender. Strain. Viola.

 I want pasta. 

No comments:

Post a Comment