Wednesday, May 30, 2012

Mother Sauces

True Mother Sauces are aptly named.  First, in order of introduction to the culture, mother sauces (...and there are FIVE. I know this because I got that question right), are so named because these are the sauces that all other sauces originate in classic French cuisine.  Trust me on this one...they are a "mother" to make because our  rigorous curriculum requires that we learn to make all by hand.

And that Reader is a LOT of whisking.

I've never been a big fan of mayonnaise.  But after the mandatory requirement to execute mayo from scratch, I now will always say maayoonnaise.  By hand, it takes work, and I have the utmost respect for the finished product.  And a taste for it as well.  As a base for some outstanding aioli, or my deviled eggs/  I am a convert!

The recipe below is for one, amazing, delicious cup.  Because it's fresh, it's fragile.  You have this precious cold sauce for one week.  It won't stay in the fridge for MONTHS like the store bought, and really who needs more chemicals, stablilizers and for God's sake xanthum gum?'ve taken the time to hand cut some fries and douse them with truffle salt, wouldn't you want to keep that level of play up and whip up (literally) an herbed aioli? (yes...the answer is yes).

Larger quantities, do in a blender or food processor.  But this one cup? Be sexy...and do it by hand...


3/4 t. white wine vinegar
1 egg yolk
1 cup fine quality oil

A small to medium sized mixing bowl
Squeeze Bottle (until you get the hang of it)
Wet dish towel 

Place the bowl on top of the coiled, wet dish cloth.  Unless you have the gorgeous, non-skip bottom bowls (muy expensive), this step is a life-saver and will help keep the bowl from bouncing off the counter and onto the floor.

 Add the white wine vinegar and yolk to the bowl and whisk to incorporate.  If you are using stainless steel bowls and a wire whisk, you want to be fairly aware to ONLY beat the mixture as you incorporate the oil, or you can turn your mayonnaise a weird color.  Very ok to use an everyday white bowl and/or rubber whisk.


Dribble in oil with your squeeze bottle.  Whisk!  Dribble. Whisk! Dribble.  Whisk!  The yolk and the oil need to emulsify (getting fluffy, creamy), so don't add too much oil, too soon. 

Dribble more.  Whisk!  Dribble more.  Whisk.  That sensation in your shoulder?  Ignore!  That's calories burning.

In the event you have patiently dribbled, and enthusiastically whisked, you'll find a billowy yellow mixture in your bowl.  If it looks a bit glossy, add a teaspoon of water (yes...water!) and it'll thin it out and lighten the color.  


Add your salt now, and maybe a bit of lemon zest...or whatever else you'd like. ♥

Taste.  Amazing, right?!?


Culinary School

Who knew?  Ok...first.  I already know how to cook.  I mean...I read, therefore, I cook...and therefore, deliciously...I AM.  Thank you, Lord for not giving me a dead spot in my brain with food!  I know many who are otherwise intelligent, that, even with the aid of a cookbook, will still burn water.  No judgement. I get it though.  I'm like that with directions...and I use my Garmin...AND my iphone, and I will still  get lost.

After the whole glorious Paula Deen experience, I've decided that I want a greater depth of knowledge, so Culinary School? {check}

I've spared you the experience of the first few weeks.  All having to do with safety and sanitation.  Ewwww!  Trust me on this one, I was already careful, but now I've embraced OCD'ism...and may be the cleanest cook this side of the Mississippi.  As the opportunity presents itself, I'll share, but for your pleasure.  I don't see the need to go into anything except the delicious.


Friday, May 4, 2012

Soooo...what had happened was....

The following is a gratuitous shot of food porn...
courtesy of majorstranger via the site  

Remember that song from the classic claymation Rudolph the Red Nosed Reindeer?  Put one step in front of the otherrrrrr...and soon you'll be walking out the door--ooorr--ooorr!

So much has happened since the birth of Food Savvy, the first of which was the realization that I was a bad blog-mom.  I let my poor blog starve from lack of attention!  Mainly due to NOT letting my real baby starve.  Not that we were even close to that, but anyone out there with kids KNOWS how much time and attention they take.

So the steps?  Maybe I'll go into that later, or I'll address is on my other blog  HAHAHAHA!  Yes, I had the nerve to start another blog!  (please be sure to visit, but NOT NOW)

For now, dear reader (note that in the singular), let me get you up to speed.  I've left the East for the West and have enrolled in culinary school.  The time has flown.  It's been 4 weeks, it's kicking my ass and I'm loving it.

There will supporting photos as soon as I figure out where on earth I've imported them to.  Let's not sweat it.  I've claimed Food Savvy...not Tech Savvy.  

Friday, July 15, 2011

Prairie du Chien, WI

Wisconsin is famously hard core cheese country.

So fresh off the plane, there's already discussion of taking me to try cheese curds...stored and served at room temperature. You know they're fresh because they squeak when you bite into them.

First up, though? FRIED cheese curds. I'm not really a big fan of the current country fair craze of battering and frying ANYTHING you get your hands on. But, my girl ordered them anyway - and what came to the table was nothing shirt of miraculous.

Housed in fairly large, twisted golden nuggets is the soft velvet of hot curd. Frying technique was perfect...light, greaseless. The curd itself was so fresh that the bites melted on my butter.

They were a revelation and have forever changed my mind about those fairs!

- Posted using BlogPress from my iPhone

Monday, July 11, 2011

Channel 4 with Barbara Harrison

This is my favorite news channel.  Well, apparently it's everyone's...It's the leading channel and has been solidly that way for years.  So when I got a call from the Sylvia Reis about doing a segment on Barbara Harrison's mid-day show?  Yep...I leapt!

View more videos at:

Lessons learned?  Ok...soooooooo...I totally underestimated how much STUFF you have to bring to do this and make it look effortless.  Need a solid system to track the duplication stages.  No mistakes my first time out, but with all the ingredients (and of course I left plenty of the food for the crew...probably why they're having me back), I could've stumbled.  Thank you Lord of All Pots and Pans and Things.

And until I can actually hire a helper....better transport!  My hair was GORGEOUS the morning of....but the hauling and lugging and setting up?  Let's just say, I didn't need to hit the gym later that day....had already gotten my sweat on.

Thanks, Channel 4....See you soon.  xoxoxo