Monthly Archives: January 2011

ANYTHING will taste good 2 hours past the dinner hour!

Its been a long weekend. The poor consomme had its starts and stops….first was the building of the brown stock. FYI, Cold water is one of the secrets to a clear stock.  After that I got my mirepoix in the … Continue reading

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consomme nerves

I’m a bit nervous about the consomme. Yesterday I began my brown stock. I browned both beef bones as well as venison bones. Then I simmered them for 6 hrs with the mirepoix and sachet….it doesn’t look like last time. … Continue reading

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Reality Check w/ fried poatoe sandwiches!

I hit the grocery store with my twice written out list. The list that was created to match my in-home cooking school lesson plan. There were some ingredients I couldn’t find. I only went to 2 stores, but I was … Continue reading

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Holy Cow! Dinner was better than expected tonight!

Holy Cow! Dinner was better than expected tonight! Ever had one of those nights when you open the cupboards and things are getting a bit bare? You know, when you’re getting down to the obscure cans of ingredients and the … Continue reading

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My “cooking school” lesson plan

Our internet was down over the weekend. It was Vern’s birthday yesterday and we got (should be HE got, I know) a wonderful basket of “foodie” stuff! I can’t wait to find ways of using it! a jar of pickled … Continue reading

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I will be the sauce queen!

What the heck was I thinking getting into a project like this??  Is this even do-able? Feasible? My freezer will soon be overflowing with sauces.  Vern says to “share them,” take them to church, give them to the neighbors… really? … Continue reading

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veloute schmouloute! blah!

blah! the rule of thumb is: your sauce will only be as good as your stock. Amen to that! I used the turkey stock I had made after Christmas. I defrosted it and proceeded with the veloute. Well, we’re nearing … Continue reading

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veloute,

My daughter finished her testing earlier than expected, so I have time to cook this afternoon! Today is a veloute sauce, basically a blond roux is used to thicken chicken stock, or in my case, turkey stock. The first thing … Continue reading

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The Books

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Tonight was all about the sauce!

  My husband thinks I should title this: “Getting Saucy with Adrienne”   TA DA! That’s what I wanted to exclaim as my family sat down to dinner tonight. This evening’s meal was a culmination of days’ worth of broth … Continue reading

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