This dish takes a bit of skill. Many I’ve talked to just can’t get the sauce right, and it’s a matter of knowing the texture you are looking for. This lends itself to a thought – a couple posts in the future on sauces, especially those that start with a roux. Depending on the interest, I’ll start thinking about an upcoming ‘sauce series.’

Now the cream sauce for today’s dish:

Start with a stick (1/4 lb) of butter and melt in the pan. Slowly add 4-5 tablespoons flour while whisking continuously. Before the roux (this flour/butter mix) starts to brown, add one pint heavy cream, still whisking. Once the cream is incorporated, add 1/2 cup Parmesan cheese.

Serve over poached salmon and shrimp or scallops, whichever you prefer. You can choose among many sidedishes, we prefer to keep it simple, brown rice and steamed carrots.

Any leftover sauce can be the start of a nice mac and cheese for lunch.

Enjoy.

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written by admin \\ tags: cream sauce, salmon, shrimp

You may have been using the jarred sauces, and we’ll admit to using them as well, from time to time. But there’s nothing like the taste of homemade. This is the next recipe in our “cooking for the week” series, as you can use this sauce for multiple meals during the week and/or freeze a portion for another time. Next week we will use this sauce to make a lasagna.

3 cans (28oz ea) tomatoes (whole or crushed)
1 large onion
1 tbl garlic
1 tbl oregano
1 tbl basil
1/2 tsp black pepper

Cut onion, I like it chunky, so it’s cut top to bottom (like you’d cut an orange) into 8 sections. You may prefer it minced. Then fry in olive oil. As onion starts to brown, add the garlic and continue to fry a few minutes more, then add the tomatoes, and the spices. Let this simmer on low for about 3 hours. Yes, 3 hours. Use a screen if it splatters. Stir every 15-20 minutes. For a meat sauce, add 1-1/2 lbs or so of ground beef or ground turkey. This is a pretty basic sauce, and takes on additional ingredients pretty readily, add peppers, carrots, peas, or other garden vegetables if you wish.
Back next week with the lasagna.

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written by admin \\ tags: cooking for the week, italian cooking, pasta sauce, recipe