Béchamel Sauce is a basic French sauce used as a thickener and base for many other sauces and dishes. It is essentially a roux (equal parts fat and flour) with milk. Just because it’s a French sauce, don’t let it scare you away. It’s actually simple to make and can be incorporated into non-French meals, such as Macaroni and Cheese.
Wednesday, February 24, 2010
This is a simple meal but your kids won’t even notice that they are eating tomatoes because the lycopene-packed fruits are perfectly disguised in this cheesy, saucy sandwich. And it’s a great way to use the yummy breaded chicken from our Chicken Parmigiana either as a leftover sandwich or as the primary meal.
Monday, February 22, 2010
I like to use the sourdough pizza crust but when I need a crust at the last minute and don’t have time to do the sourdough version, I use this recipe.
Saturday, February 20, 2010
Over the past couple of years we have made Tikka Masala many times in an effort to perfect it. It typically has heavy cream so our goal has been to create a lighter version while matching the restaurant creaminess and flavor. The last time we made this, our fifteen-month old son couldn’t get enough of it!
Friday, February 19, 2010
I’m a fan of pistou, the French version of pesto, because it doesn’t have pine nuts. The sauce is light and doesn’t overpower the pasta. Made without chicken, this pistou pasta would also make a yummy side dish.
Thursday, February 18, 2010
This sauce is easy to make and has the nostalgic pizza parlor pizza sauce flavor that is missing from most store-bought varieties. I use it for pizzas, calzones, breadsticks, and pastas.
Tuesday, February 16, 2010
Whenever we make pizzas we save at least one of the dough balls for calzones another night. They are a great way to use leftover pizza toppings. Pile the ingredients inside, except for the pizza sauce which should be warmed and used as a dipping sauce.
Monday, January 25, 2010
Ever since I can remember my family has had my Grandma’s lasagne for our Christmas Eve dinner. I have made a few slight changes to my Grandma’s recipe to make it lighter but it has the same hearty, comforting flavors.
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Tuesday, January 19, 2010
Our sourdough starter has been in the family since the mid 1950’s. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
Friday, February 26, 2010
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