Pittsburgh Hot Plate

Tomato Sauce

Serves 4-6

Ingredients:

1/4 cup extra-virgin olive oil

1 Spanish onion, 1/4-inch dice

3 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh Italian flat-leaf parsley

2 (28-ounce) cans peeled whole tomatoes, rough chop, juices reserved

1 teaspoon Salt

Directions:

In a 4-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light brown, about 10 minutes. Add the parsley and cook 5 minutes more. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until ½ of the water has evaporated, and it has become thick- season with salt and pepper.

*Points to remember:

The longer you cook tomato sauce, the less acidic it will be.

If you’re short on time, try adding a small amount of sugar to your sauce- this will help take the bitterness away.

If you want to add fresh herbs, make sure to place them in the sauce immediately before service.

*Béchamel Sauce

Béchamel is one of my favorite sauces to make. It’s creamy, rich texture can be used to make all kinds of culinary masterpieces. Have you ever had an exquisite macaroni and cheese, or delicious clam chowder? They were most likely made with a béchamel sauce. Real béchamel sauce is also made with fresh grated nutmeg; a spice that enhances the flavor of the sauce dramatically.

Béchamel sauce is one of two Mother Sauces that is prepared using a roux. A roux is a cooked fat/flour mixture that is used as a thickening agent.

Here is a basic béchamel sauce recipe:

Béchamel

Serves 4-6

Ingredients:

6 tablespoons butter

6 tablespoons all-purpose flour

4 cups whole milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

1 teaspoon white pepper

Directions:

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir with a whisk until smooth. Over medium heat, cook the mixture for 5 minutes.

Add the whole milk to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly- you will notice the sauce begin to thicken at this point. Remove from heat.

Add the salt, white pepper and nutmeg.

*Points to remember:

Don’t over-cook your roux. Remember, you’re looking for a white sauce, not brown.

If you want a perfectly smooth sauce, try using a buerre mixer after you add the milk instead of a hand-whisk. You can also strain the sauce through a cheese-cloth if you wish.

Always use fresh nutmeg when possible- it’s the most important ingredient in the sauce.

*Veloute Sauce

Veloute Sauce is also made with a roux. Instead of using milk like the béchamel, chicken stock is added. Veloute Sauce is often used with poultry and veal dishes. Homemade chicken-pot-pie is prepared with a Veloute.

Here is a basic Veloute Sauce recipe:

Veloute

Serves 4-6

Ingredients:

6 tablespoons butter

6 tablespoons flour

2 1/4 cups chicken stock

1 teaspoon Salt

1 teaspoon freshly ground white pepper

Directions:

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 3 minutes. Whisk in the stock, 1/2 cup at a time. Continue whisking until smooth.

Bring the liquid to a soft boil; you will notice the sauce begin to thicken At this point, reduce the heat to low and cook for 7-8 minutes. Remove from the heat and season with salt and white pepper

*Points to remember:

As with the béchamel, use a buerre mixer instead of a hand-whisk after you add the chicken stock; this will give you a smoother product.
Fresh thyme and sage go beautifully with Veloute Sauce.

Homemade chicken stock will give you a better tasting Veloute Sauce.

Hollandaise Sauce:

I can remember the first time I had eggs benedict- I was in heaven. Hollandaise is one my favorite sauces to prepare- it’s extremely rich, and the texture is pleasing. Butter, egg yolks, and lemon juice are the basic ingredients in a Hollandaise sauce. Although there are very few ingredients in this particular sauce, it can be difficult to make.

Here is a basic Hollandaise Sauce recipe:

Hollandaise

Serves 4-6

Ingredients:

6 egg yolks

1 tablespoon freshly squeezed lemon juice

3/4 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Directions:

Whisk the egg yolks in a medium-sized stainless steel bowl until the mixture is thick and doubled in volume. Place the bowl over a double boiler making sure the water does not touch the bottom of the bowl. Continue to whisk continually being careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, lemon juice and salt. Cover and place in a warm (not hot) spot until ready to use.

*Points to remember:

If your Hollandaise breaks, try adding a few teaspoon of warm water- this can sometimes help re-create the emulsion.

Take your time- this sauce requires finesse and patience.

A few drops of tobasco can add a nice flavor-boost to your Hollandaise sauce.

*Demi-Glace

Demi-Glace is a rich, brown sauce. It’s not difficult to make, but following the correct cooking procedure is important. Demi-Glace can be combined with herbs, wines, and other distilled spirits to make unforgettably rich, flavorful sauces.

Here is a basic Demi-Glace recipe:

Demi-Glace

Serves 4-6

Ingredients:

½ cup tomato paste

3 pounds meaty beef bones

3 tablespoons extra virgin olive oil

3 quarts cold water, divided

3 1/2 cups coarsely chopped yellow onion

2 cups coarsely chopped celery

2 cups coarsely chopped carrot

12 black peppercorns

1 bunch Italian flat-leaf parsley

½ bunch fresh thyme sprigs

4 bay leaves

Directions:

Preheat oven to 375 degrees

Brush tomato paste evenly over the beef bones. Place bones in roasting pan coated with the olive oil. Bake at 375 degrees for 40 minutes. Add the onions, celery and carrots to the roasting pan and bake for an additional 20 minutes, or until the veggies are caramelized.

Place bones and caramelized vegetables in a large soup pot. Add 2 cups cold water to roasting pan scraping pan to loosen browned bits and all of the cooked tomato paste. Pour liquid from pan into stockpot. Add the remaining water, peppercorns, fresh thyme, and bay leaves. Simmer uncovered for 2 hours.

Turn off the heat, and let sit for 40 minutes.

Strain stock through a cheesecloth, and reserve.

Points to remember:

Make sure your veggies are slightly brown and caramelized- this will add another layer of flavor to your sauce.

Try adding some fresh herbs that you like- rosemary can also add a nice flavor component.

Strain your sauce more than once- this will get rid of all the impurities, and leave you with a pure, flavorful sauce.