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Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. I use it all the time to add that extra richness and the thickening aspect it brings to soups and sauces.

• 1 cube of butter
• 1/2 cup flour
• white pepper to taste

In a medium sauce pan melt 1 cube of butter and then add the flour. Let the flour absorb the butter and turn a golden brown, peanut butter-like consistency, cooking and bubbling for several minutes on low to medium heat. I usually add white pepper and use the paste immediately in soups. Just add this mixture to the liquid, be it beef or chicken broth, and whisk constantly to ensure thorough incorporation.

Tags: butter, roux
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Barley is a wonderful nutty-like flavored grain. It has a chewy, pasta-like consistency that quickly absorbs flavors. With Dave not being able to eat white rice due to diabetic sugar level issues, we opt now for more brown rice and wheat pastas as well as barley as a side dish substitute.

In this recipe I add basil and Parmesan cheese in a rustic pesto-type style. Barley triples in size when cooked so cook accordingly!

• 1/2 cup dry pearl barley
• 1 1/2 cups water
• salt
• 1/2 cup chopped basil
• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped walnuts
• freshly ground black pepper
• 1/4 cup non-fat milk

In a saucepan add the barley and water, bring to a boil. Cover and cook on low for 40 minutes.

While this is cooking take the basil leaves and stack them. Roll them all cigar-like into one piece and cut thin slices across the length.

When the barley has finished cooking, drain excess water and return to the pan. Add the oil, butter, milk, garlic and freshly grated Parmesan cheese.  Mix well and add the basil, walnuts and the freshly ground black pepper, toss lightly to mix and serve.

Tags: barley, basil
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I have mentioned before what a fan of Costco I am and those wonderful roasted whole chickens they have are the best deal in town. I usually use the white meat for one dish and the dark meat for another. I keep the bones/carcass and skin for making a fresh chicken stock. Here is that recipe.

• 1 roasted chicken carcass (bones and skin)
• 1 brown onion, quartered, skin left on
• 3 ribs of celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 6 dried red chilis
• 10 black and red peppercorns each
• 1/2 bunch parsley, whole

Add all of the above to a large stock pot, cover with water and bring to a boil. Reduce heat and let simmer for 3-4 hours. Let cool and then remove all large pieces from the pot and discard. Strain the broth and use immediately or cover and refrigerate for up to 5 days. The stock will become gelatinous and the chicken fat will congeal on the top, feel free to discard or use.

If you want to have a very clear stock, bring it back to a boil and add 3 egg whites, stirring lightly until the turn white. The egg whites usually pick up the fine particles floating and you can then discard. Or you can simple use a fine strainer to keep it clear.

Tags: chicken
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Well it’s been a while since I posted here due to my work load and frankly, after 3 months of consistently posting daily, I got a little burnt out.

So I am back and believe I will be writing every Monday and possibly Friday to keep this site fresh.

Let’s start with the flap steak. Like skirt or flank steak, flap meat flavor gets enhanced from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It’s important to cut the meat very thinly across the grain, too.

Marinade:

• 12 Mexican limes juiced or 3 regular limes
• 1 bunch of cilantro
• 1 onion
• 2 tbsp of olive oil

Blend the above ingredients in a food processor until pureed. Place the flap steak in a Ziplock bag and pour marinade over. Seal the bag, pushing excess air out of the bag and let marinate for at least an hour.

Set the grill to high and cook to desired doneness. Let meat rest before slicing and cut thin.

I like to serve this with a starch and potato gnocchi drenched in pesto is a nice combination. Serve with sliced lemon to squeeze over gnocchi and enjoy!

Tags: flap steak, gnocchi
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