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Other Recipes This forum is for recipes for foods we make from our gardens, from plants aside from bananas (banana recipes are here). Preserves, pies, quiches, cakes, dried fruits, wines, beers, and other recipes from foods made from bounty from your garden belong in this forum. Share your most prized secret recipes for others to enjoy!


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Old 07-17-2008, 02:34 PM   #1 (permalink)
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Default White Wine and Parmesan sauce for Artichokes etc.

This is a classic French-style roux sauce, which although it sounds daunting, is actually very very easy to make. I like it on Cauliflower or other cruciferous veggies, as well as Artichokes and Asparagus.... If you don't eat it all in one sitting, put it in a little tupper in the fridge, and let it set. It makes a fantastic spread.

Ingredients
* about 1/2" of butter off of a pound block
* flour, about 1/4 cup (varies by altitude). Being where I am, I use Quinua flour, however regular white flour is the traditional ingredient.
* 1/2 C dry white wine; I like a German Qualitasswein for this. However, any cheap dry white plonk will do. I have made this very successfully using the dregs of box wine. You can also substitute Brut Champagne or Spumante, especially if you left it open at a party and it's gone flat. Only, make sure it's Brut at the very minimum.
* 1/2 C cream or full-fat milk.
* About 1/2 C of Parmegiano Reggiano, in fine shreds. (see below for cheese notes!)
* a dash of mace.
* a dash of parsley.
* a dash of dill.

Kitchenware required
* A saucepan with sufficient capacity for 1 1/2 cups of sauce
* A wire whisk
* The stove
* Possibly a rotary-style cheese grater, depending on the state of the cheese you're using.

Method
* Melt the butter in the saucepan unti it's just liquified - do not allow it to separate. If you have trouble with this, add a drop of lemon juice. Remove from the heat.
* Whisk the flour into the butter until a thick paste forms. Use just enough flour to make the paste; you don't need the rest for now. This is the roux.
* Add the cream and wine, and return the sauce back to low heat. Whisk briskly until the roux is fully dissolved in the liquids. Add the mace and spices.
* Once the mixture is at a low boil, begin adding the cheese, bit by bit, and constantly whisking to make sure nothing sticks. Continue until your sauce is fully cheesed.
* Keep stirring until it reaches your desired consistency. Serve immediately!

Really horrid, snobbish people (and really expensive restaurants) sometimes transfer the final sauce to a fondue pot to keep it at the desired consistency throughout the entire dining experience. I prefer to let it congeal as I eat it, because the flavour changes subtly as it cools.

(cheese notes) To vary the flavour and texture of the sauce, you can also use Peccorino Romano; I also sometimes substitute or just throw in a semi-dry, sharp goat's milk cheese called Amalatea. Experiment with your cheese! Any of the full-mature or semi-hard cheeses, grated finely, will work in this sauce. The maximum number I've ever blended was 7 types (Parmesan, Romano, Old White Cheddar, Amalatea, Belpaese, Fruilano, and a few crumbles of Goatsmilk Feta.) The amount of cheese used determines the strength of the sauce, as well as the final bouquet. More cheese also makes the sauce thicker.

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Old 04-18-2009, 07:58 PM   #2 (permalink)
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

I think we can use this instead of bernaise on the potatoes and lamb on a stick. My mouth is watering.
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Old 04-18-2009, 11:35 PM   #3 (permalink)
 
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

Lorax, this sound delicious! Can't believe no one saw it until now.
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Old 04-19-2009, 01:19 AM   #4 (permalink)
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

There's a variation if you like mushrooms. Before you do the roux, boil about 12 sliced large mushrooms in about 1.5 C water until they lose their water. Remove that from the saucepan and make the roux. Reconstitute the roux in the mushroom water (with the mushroom slices in it) and add a dash of cream.

This variation of the sauce is best with gouda and parmesan as the cheeses, and lots of fresh basil.
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Old 04-19-2009, 01:28 AM   #5 (permalink)
 
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

"Fully cheesed"....I have a new saying!
I shall apply this, out of context, and whenever possible, to confuse the hell outa my pals.
BTW....My D.Niño is nearly fully cheesed!
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Old 04-19-2009, 03:06 PM   #6 (permalink)
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

Quote:
Originally Posted by Lagniappe View Post
"Fully cheesed"
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Old 04-21-2009, 03:56 PM   #7 (permalink)
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Default Re: White Wine and Parmesan sauce for Artichokes etc.

Sounds fantastic - I'm going to have to try this!

Edit: Tried it, liked it... yummmm.
A little roux goes a long, long way.

Last edited by Sixwing : 04-23-2009 at 04:58 PM.
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