The photo was taken on 13 February. We are inundated with snow this year. Some of the snow disappeared in the rain this past weekend (making the roads and sidewalks absolutely treacherous) And what’s going on outside even as I type??!!
I cannot believe it’s snowing again!
So what to do? Hide at home, watch TV and eat comfort food…
And speaking of TV, isn’t Laura Calder great? We recently watched the episode entitled “Béchamel Creations” of her program “French Food at Home”. Before it started, we thought we knew everything about making a béchamel sauce. Ha.
Here’s what we didn’t know: Calder recommended infusing the milk with bay leaf, onion and garlic before making the roux.
T just made macaroni and cheese for lunch, beginning with infused milk as per Calder’s instructions. The flavour of the milk, tasting gently of onion and bay, was fabulous! And the aroma!! Oh my!
Why didn’t we know about infusing milk before this?!
Infused Milk for Béchamel Sauce
based on step 1 of Laura Calder’s Basic Béchamel Sauce
- bay leaf
- Pour milk into a small pot. Add a chunk of onion, a clove or two of garlic and a bay leaf (or two) – it all depends on how much béchamel you’ll be making….
- Heat the milk just until it is smiling. Remove from heat and allow to steep for about 15 minutes. Proceed with making béchamel sauce.
Speaking of green bean casserole, we made it the other night, using regular onions that were caramelized. The casserole is BETTER!!! No need to bother with canned onions!
If you are not fortunate enough to be able to access Laura Calder’s television show, learn more about her here: