4 • April 2016 • UPBEAT TIMES, INC.


& Prosper! A MOST EXQUISITE SAUCE First Humor Eat Well


by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636


Cloverdale, CA. ~ T e word sauce derives from an ancient term describing salted food. Ini- tially, a Roman peasant created a blend of herbs, cheese, oil and vinegar, the birth of pesto Genovese. Eventually,


sauces be- came an es- sential part in the dinning of the Roman


elite. A mortar and pestle were the most important tools in an- tiquated kitchens. In these, cooks pounded herbs, spices, nuts, rice, liver, sea urchins, bread, pieces of pastry, and pure wheat starch to use has thickeners. Egg yolks, both raw and cooked were also added to emulsify broths. T e mortar and pestle were


cherished in medieval cuisine where cooks toasted the bread


before pounding to add color and smoky fl avor. During the Crusades, exotic imports


from


Arabia, including cinnamon, ginger, grain of paradise and al- monds began to be used. T ick- ening meat broth thru reduc- tion, straining it thru cloth sieves or adding egg whites to clarify were other methods intro- duced. Sauce mak-


ing had become an art in Eu- rope, especially in France by the 17th century.


added egg yolks to thicken the butter sauce. Voila, hollandaise. Or, the story has it originating in Holland and being brought south by the Huguenots. By the 19th century


egg yokes and but- ter were incor-


porat- ed in


A


fi sh ‘a la Holland’ was being prepared and fi nished with lemon and butter added to the cooking reduction liquid. T is sauce was mimicked by a French chef for a state visit by the King of the Netherlands. He


many sauc- es.


Mrs. Beeton for


included ‘a Dutch sauce fi sh’


in her 1861 “Book of


Household Management”. Dur- ing this time, French haute cui-


sine chefs memorized recipes for hundreds of lush, rich sauces. T ese became the foundation of cooking and were soon adapted by the bourgeois family. Eggs Benedict is an American


concoction. T is dishes story has a Wall Street stock broker, dealing with a severe hangover, wandering into the Waldorf Ho- tel in 1894. He orders “buttered toast, poached eggs, crisp ba- con and a hooker of hollandaise sauce”. T e maitre d’hotel was so smit-


ten by the combination that he added it to the hotels breakfast and luncheon menus. April 16th is National Eggs


Benedict Day. American ingenu- ity has taken this dish to further heights. In Eggs Florentine, spin- ach is substituted for the ham or incorporated underneath. With Eggs Mornay, the dish would be fi nished off with a cheese sauce. Various names, like Eggs Atlan- tic, Hemingway or Copenhagen, signify the use of smoked salmon in place of the ham. T e Irish do their layered egg


dish with corned beef. Huevous Benedictos substitutes avocado or chorizo for the ham while gar- nishing the dish with salsa. Back in New Orleans, pork “debris” (slow roasted shredded pork) and a large buttermilk biscuit anchor the plate. T e following simple recipe


would also be a great accompa- niment to asparagus spears.


The 12-year-old boy stood patiently beside the clock counter while the store clerk waited on all of the adult customers fi rst. Finally he got around to the youngster, who made his purchase and hurried out to the curb, where his father was impa- tiently waiting in his car. “What took you so long, son?” he asked. “The man waited on everybody in the store before me,” the boy replied. “But I got even.” “How?” “I wound and set all the alarm clocks while I was waiting,” the youngster explained happily. “It’s going to be fun at eight o’clock.”


HOLLANDAISE 2 egg yolks


BLENDER


1 tablespoon or more, lemon juice


½ teaspoon salt


10 tablespoons unsalted butter Pinch of cayenne pepper(optional)


Melt butter slowly. Put egg


yolks, lemon juice, salt and cayenne, if using, into blender. Run on medium speed until lighter in color, 20-30 seconds. Turn to lowest sped and add butter slowly. Add more lemon juice to taste and warm water to


thin, if necessary. Makes about 1 cup or 4-6 servings. A Mortgage Coach That


Can Help You through the Fine Print from Start to Finish!


Real Estate Mortgages 707-291-6761


BARRY O’MEARA NMLS# 267912


barryo@stearns.com 4 • April 2016 • UPBEAT TIMES, INC.


1265 N Dutton Ave. Santa Rosa Branch NMLS# 244074


Stearns Lending, Inc. offers many loan products. contact a repre- sentative to learn more. Licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act. NMLS# 1854. This is not a commitment to lend.


“The discontent and frustration that you feel is entirely your own creation.” ~ Stephen Richards


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