Stocks and Sauces Part II

Last night was less butter and a lot more yummy food.

We worked on brown and white sauces. We also made a pomodoro sauce. The brown sauce came from beef stock that was made the night before. We added a brown roux and red wine with fresh rosemary. We grilled flank steak and topped it with the brown sauce.

The white sauce came from the chicken stock that was made last night too. We added white wine, sauteed mushrooms and onions, heavy cream, and a blond roux. We also grilled the chicken and finished it off in the oven. This recipe is called Chicken a la King.

For the pomodoro sauce we sliced Roma tomatoes, topped them with chopped garlic and herbs, added some salt, pepper, and evoo. Then we roasted the tomato's for 30-35 minutes. We then sauteed a green pepper and onions. Once the tomatoes are ready you let them cool and then chop up them all up along with the green pepper mixture. This ends up being a pomodoro sauce, which we added to cheese raviolis topped with asiago cheese.

It was a bit easier last night cooking. I definitely cooked things that I have never attempted to make. I grilled flank steak and sliced the meat for the first time. I don't know if I will use any of these recipes again because I don't really eat a lot of meat or beef stock. Overall, what I got of these past 2 nights was a lot of fun and good experience.