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Project Sauce: Bechamel
I think it’s a good idea to start with the basics. I don’t rush my students straight into composing multi-source research papers; starting a new project here seemed to hold to the same strictures. I’m...
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Project Sauce: Gnocchi and Broccoli with Blistered Sauce Mornay
I think a lot about what I put on this blog – the content, the recipes, the types of food – and this often leads me down a rabbit-hole of consideration about what kind of blog this is. Perhaps because...
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Project Sauce: Veloute with “Blue Plate Special”
I am realizing, as I continue this sauce project, how few of the sauces I’m examining are used “as-is.” Most, including this month’s velouté – the last of the flour-thickened sauces I’ll explore (next...
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