So, this post should be about the January Daring Baker challenge, but.... I didn't get it done yet, so you'll just have to wait. Instead, let me share with you what has been happening in my kitchen: SAUCES!!!! That's right, I've moved into chapter 2 of the Julia Child cookbook. The rest of my group is involved in doing other things, so I'm soldiering on alone.
The thing is, sauces don't photograph well all by themselves. And they're even less fun to eat without anything else. So I've been coming up with things to put them on. Since the first sauce was a bechamel and I'd made one of those before, It wasn't too hard. I just made this terrific spinach lasagna recipe that I'd done before with the daring bakers. It's got homemade spinach noodles, thin layers of bechamel and marinara sauce, and parmesan cheese.As much as I love this particular recipe, I had a little trouble with Julia's bechamel. It had a nice thickness, but it wasn't quite smooth. I think my burner was up a little high. I did a little better with the veloute sauce. I'd never heard of a veloute, and I'd certainly never eaten one.
Basically, it's just like a bechamel except, instead of milk, you use a white stock. I served it over poached chicken and asparagus. It was AMAZING! And it was only 2 points per half cup according to Weight Watchers. The Tummy liked it too. This week, I'll be attacking the Mornay sauce. Wheeee!!!