Macaroni Salad

-


 

Looking to hone your look at the links? Harry Rosen's got you covered this golf season.

Comments

Post a Comment

Popular posts from this blog

The Brown Stock

-
Image
  A brown stock, also known as a dark stock, is a rich and flavourful base commonly used in savoury dishes. It is made by simmering a combination of meat, bones, and aromatic vegetables until they release their flavours, resulting in a deep, brown colour and a robust taste. Here's a general guide on how to make a brown stock:   1. Gather the ingredients: For a brown stock, you'll need a combination of meat and bones. Common choices include beef bones, veal bones, or a mixture of beef and poultry bones. You can also use some meaty cuts like beef shanks or oxtail for added flavour. Aromatic vegetables such as onions, carrots, and celery are essential for enhancing the stock's taste.   2. Roast the ingredients: Preheat your oven to around 400°F (200°C). Place the bones and meat on a baking sheet and roast them in the oven for about 45 minutes to an hour. This step helps develop a deep colour and intensifies the flavours of the stock.   3. Prepare the stockpot: Transfer the roa
Read more

The Derivatives of Hollandaise Sauce

-
Image
    Hollandaise sauce is a rich and creamy French sauce made from butter, egg yolks, lemon juice, and a touch of seasoning. It is known for its smooth and velvety texture and is commonly served with eggs Benedict, fish, vegetables, and other dishes. Here are a few popular derivatives of Hollandaise sauce:   1. Béarnaise Sauce: Béarnaise sauce is a variation of Hollandaise sauce that incorporates the flavours of shallots, tarragon, and white wine or vinegar. Shallots are typically minced and cooked with vinegar and white wine, then combined with the Hollandaise sauce base. The result is a tangy and herb-infused sauce that pairs well with grilled steak, roasted vegetables, or fish.   2. Choron Sauce: Choron sauce is a blend of Hollandaise sauce and tomato puree or ketchup. The addition of tomato gives the sauce a light pink hue and a subtle tanginess. Choron sauce is often served with grilled meats, roasted vegetables, or as a dip for fried foods.   3. Maltaise Sauce: Maltaise sauce is a
Read more