You can take the easy route and buy frozen Creamed Spinach (I like Seabrook Farms the best) and purée it, or you can take the route of making it yourself–not all that much more work! This site has a no-nonsense … Continue reading Puréed Creamed Spinach
Lemony, buttery Hollandaise Sauce is delicious on many things. For example, it is great on Fish Quenelles (and is a way to use up that extra egg yolk!). Or if you have Ham Loaf on hand, serve it with soft-scrambled eggs, topping them both with the Hollandaise to make a dish reminiscent of Eggs Benedict. A poached egg served on puréed spinach or asparagus is nice blanketed in Hollandaise too! Ina Garten has a great recipe for a one-yolk blender Hollandaise: Click HERE. She also has one for a two-yolk blender Hollandaise: Click HERE. Continue reading Hollandaise Sauce
A Quenelle is a classic item in French cuisine, and there are a number of ways of preparing them. Recipes for Quenelles Lyonnaise call for Pâte à Choux (Choux Pastry–what you use to make Cream Puffs). Here’s a link to … Continue reading Quenelles! aka Puréed Fish or Poultry Dumplings
An ugly name…I know! But that’s what it is. Ham ground fine, bound with Bechamel and Gelatin, and reconstructed into a loaf. Serve slices cold for lunch with a spoonful of mustard on the plate to spice it up (and … Continue reading Ham Loaf
Bechamel, or White Sauce, is easy to make and can be dressed up in so many ways! It is delicious with cheese added, for example. You can add puréed porcini mushrooms, puréed cooked button mushrooms, or any variety of spices. … Continue reading Bechamel, or White Sauce, and Variations
Sticky post
Always have a supply of liquids on hand! Milk, Cream, Half & Half, Stocks–whatever you prefer to use. Bechamel Sauce (AKA White Sauce) is your best friend! You can quickly flavor it with whatever you like to make a sauce … Continue reading Tips to Make Life Easier in Your Purée Prep Kitchen
This purée was inspired by a recipe in the classic cookbook by Yamuna Devi, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking. My dad loves Indian food, so I’m working on recipes that include those flavors. Ingredients: 1 Medium Size Cauliflower, cut into medium sized pieces. 1 Tablespoon diced, fresh Ginger Root 1/2 Teaspoon Turmeric 1 Tablespoon Cumin Seed 1 Teaspoon Garam Masala* 1 Tablespoon Cooking Oil Half & Half as needed to get to purée consistency. [You can substitute Milk, Heavy Cream, Broth, or Yogurt.] Salt to taste Steam the Cauliflower until it is soft. While it is … Continue reading Lord Krishna’s Cauliflower Purée
home-made puréed 