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Eggs with Roasted Red Pepper and Chardonnay Sauce

by BnB Finder April 15th, 2014 | Best BnB Bites, Recipes
Here's a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It's all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream -- simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill -- a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia,
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Italian Dipping Oil

by TT April 14th, 2014 | Recipes, Spreads & Sauces, Tapas Monday
Before my husband and son started their get healthy diet, we had a Tapas Monday dinner with an Italian theme.  There were grilled eggplant wheels topped with seasoned ricotta, garlic and cheese chicken sausage bites, and homemade focaccia served with dipping oil.  It was an indulgent and tasty way to end our Monday.

Dipping oils* have been all the rage at restaurants for many years.  Instead of serving your
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Homemade Cheese Sauce

by Jane Wangersky April 11th, 2014 | Recipes, Simple Solutions
If you've ever wondered what exactly was in that little packet of orange stuff that comes with packaged macaroni and cheese (Kraft Dinner, in Canada) -- well, I don't know either. And I don't know how it turns into cheese sauce when you mix it with milk and butter. But I have learned to make my own cheese sauce, and I know what's in that.

Cheese sauce is more than just melted cheese -- but not much more. (If you're in a real hurry, you can always just throw a slice or some shreds of cheese on top of hot
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A Food-Curdling Experience

by Jane Wangersky April 10th, 2014 | Cooking Basics
When I was still learning about making cheese sauce at home, I figured it wouldn't matter when I added the grated cheese to the hot milk – either before or after I'd thickened it with flour. I even thought it might be better to add the cheese before thickening. After all, as it melted it would add liquid to the sauce, and that might mean it would need more flour than I'd estimated for the milk alone. So the cheese went in early, and as the mixture heated up I saw how wrong I'd been. The cheese turned weirdly
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Chicken Pot Pie: Keeping the Filling Thick

by Elizabeth Skipper April 9th, 2014 | Ask the Chef
chicken pie dominic morelWhen I make chicken pot pie, I create a roux with butter and flour and then add chicken stock. Although it is fairly thick, after baking it seems watery when serving.  Is there a proper ratio for roux to stock or a step in making the filling that I am missing?

I'm not sure what ratio you're using to make your sauce/gravy, but here are the standards:

For one cup of thin sauce, use 1 TB each of butter and flour
For one cup of medium sauce, use 2 TB each butter and flour
For one cup thick sauce, use 3 TB each
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