By LSquire | September 16, 2012
Welcome Friends! Our new Food of the Month is none other than….BLUEBERRIES! How lovely, eh?! How many things can you do with these wonderful gifts from nature? And for your delight, check out this salad recipe. You’ll love it!
FOOD OF THE MONTH
Blueberries are often said to be the most powerful of the anti0xidant fruits that exist. They can have anti-aging effects, and have been associated with prevention of cancer, brain damage, age-related health issues and high cholesterol. They also contain a ton of vitamins and minerals which really benefit your health.
Recipe of the Week
Blueberry-Avocado Spinach Salad w/ Lemon Vinaigrette
•1 pound fresh Baby Spinach •½ pound fresh spring mix •1 ripe avocado (diced small) •½ cup fresh blueberries •½ diced red onion (diced small) •1 fresh cucumber (peeled and diced small) •1 cup fresh grape tomatoes (or cut up of your choice)
Lemon Vinaigrette Dressing
1.Place in a mixing bowl mustard, salt, pepper, and water. Whisk until well blended.
2.Add and whisk in vinegar until blended
3.Whisk in oil until taste is balanced. Oil should not overpower the vinegar, and vinegar should not be too pronounced.
4.If needed, to balance taste, add another pinch of salt or sugar as buffer to neutralize.
5.Refrigerate and toss lightly into salad.
MOTHER SAUCE S – There are five basic “mother” sauces that most more complex sauces derive from. They are: veloute, espagnole, tomato, bechamel, and hollandaise.
Veloute – Is a sauce which is composed and built from chicken stock and white roux.
Espagnole – is a brown sauce which is made from a fortified brown stock that is thickened with roux.
Tomato – simply, made from tomatoes
Bechamel – is a sauce made from milk which is thickened with roux
Hollandaise – (I’m sure many of you know this) – is an egg yolk and butter sauce. (Most commonly used on Eggs Benedict).
And, ROUX…is a mixture of fat and flour that is used to thicken sauces. Generally, the ratio is 3 parts flour to 2 parts fat.
Enjoy your mother sauces and I’ll see you back soon! – Chef Li