Sunday, November 15, 2009
Flash Back::Spaghetti, shrimp in Velouté vegetable sauce.
The base for this recipe is Bechamel sauce.
Béchamel Sauce (White sauce)
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste
In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.
Sun dried tomato
Shrimp. preped and deveined.
Ground white pepper
Cut and prep vegetables
Dust shrimp with flour and quick pan grill on both sides and set aside...
Add cut vegetables to prepared Bechamel sauce and simmer cook for 2 mins
Adjust seasoning with salt, black and white pepper
Check liquid and adjust to desired consistency
Simmer till done.
Note. Do not over cook, do everything @ low heat.
Enjoy with white wine if you drink
at 11:36 AM