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April 9, 2015     News Letter Journal
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April 9, 2015
 
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, 12 -- April 9, 2015 editor@newslj.com news letter journal All proceeds go to WCHS Foundation Capital Campaign for Addition & Remodel Project Only 250 tickets to be sold! 1:250 Odds! ° Contact Norma Shelton for Tickets, 7462896 Sponsored by Newcastle Motors & Farnsworfll Stawices Eastern Wyoming College Education A Walk Back in History of Weston County Session 4: Old Ridge Cemetery (Tuesday, April 21 at 6:00 pm) Session 5: Newcastle's Greenwood Cemetery (Tuesday, April 28 at 6:00 pm) Fee: Free Registration Deadline: Start of Session Classes Customer Service Training Fee: $30 fee Day: Tuesday, April 21 Time: 11:00 am - l:00 pm Registration Deadline: 04/14/2015 Black Hills Brinery Tour Fee: $35 per person Day: Saturday, May 2 Time: 8:30 am - 6:00 pm Registration Deadline: 04/20/2015 ' ..... i ..... On-Going ...................... Classes Indoor Walking; beginning January 5 Square Dancing- $2 per person, per session; Mondays/1 t & yd Fridays, beginning January 16 *Please stop by to register HS Room 120) Please contact Eastern Wyoming College Newcastle Outreach at 746-3603 or visit us on the web at: www.westonl.kl2, wy.us for further details on our classes. Get the truth, the whole truth, and nothin 9 but the truth.- -o TheJ ................................................................................................... ltTrad!t!on :of • 41::::i:i:i:i: ::::!::: • :,: :i,i:: :,: iii,i:! .....................  ..................................................... ::::.:::: ......................... #: ................ 14 W. Main St. , 2 - * 15 in advance s20 at the door First come, first serve Denice Pisciotti/NLJ Louie Doell was the first customer at the new Weston County Pharmacy on Monday, April 6 at 727 A Washington Blvd. located next to Weston County Health Services Home Health Office. The pharmacy is part of Weston County Health Service's effort to provide a wider range of services to local customers and create additional revenue streams to help support operation of the hospital. WCHS is also planning a major renovation and voters will be asked to support a tax measure to pay for it on May 5. Something saucy Sauces are an essential element in cuisines all over the world. French cookbooks literally list hundreds of sauces. The extensive list was consolidated to just five, which forms the foun- dation for many other sauces in French cuisine and hence the term "mother" sauce. A sauce made by adding flavoring to a basic mother sauce is a "sister" sauce. A sauce is flavored liquid plus a thickening agent. By varying the combination of liquid, flavoring and thickening agent, the possibilities are endless. Sauces add flavor, moisture, and visual appeal to another dish. Master the making of roux (roo) and you will have a variety of French sauces at your finger- Vicki l tavman tips. Roux is cooking fat Extension and flour together before Notes adding in the liquid for thickening. The fat used is normally butter, but oil or other fats can also be used. The fat and flour cook together to cook out some of the floury, pasty flavor in the flour. Cook the mixture 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux. The darker the roux, the nuttier the flavor. When the liquid is added to roux, the flour thickens the liquid and you end up with sauce. The 5 French "Mother Sauces" 1. B6chamel (bay-sha-mel). Also known as a white sauce, this is white roux whisked with milk or other dairy. The flavoring is up to you, although the French like to add salt and pepper while the Italians like to throw in a pinch of nutmeg. Another traditional flavoring option is to steep the milk with a whole onion that has been studded with several cloves, and a bay leaf before combined with the roux. B6chamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce. B6chamel is classi- cally served with eggs, fish, steamed poultry, veal, steamed vegetables, and pastas. The sister sauces include: Mornay = b6chamel + Gruyere + Parmesan + butter Cheese = b6chamel + cheddar + Worcestershire sauce + dry mustard Soubise = b6chamel + onions + butter 2. Velout6 (vuh-loo-tay). It's made similar to a b6chamel, stock replaces the milk. A velout6 is a blond roux whisked with chicken, turkey, fish, or any other clear stock. The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which describes this delicate sauce. Commonly the sauce produced will be referred to by the type of stock used, for example, chicken velout6. Velout6 is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas. The sister sauces include: Allemande = veal/chicken velout6 + liaison Bercy = velout6 +shallots + white wine + fish stock + butter + parsley Normandy = fish velout6 + fish stock + mushrooms + liaison Supreme = chicken velout6 + cream 3. Espagnole (es-puhn-yohl). Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-pwah) which is a combina- tion of diced carrots, celery, and onions, all thickened with a very dark brown roux. If you've heard of demi-glace (deh-mee-glass), it's nothing more than equal parts of espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce. Espagnole is rarely served on its own due to the strong flavors. Espagnole is classically served with roasted meats like beef, veal, lamb, and duck. The sister sauces include: Bordelaise = demi-glace + red wine + shal- lots + bay leaf + thyme + black pepper Chateaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tar- ragon + butter Madeira = demi-glace + madeira wine Mushroom = demi-glace + mushroom caps 4. Hollandaise (hol-uhn-dehz). This is the one mother sauce not thickened by a roux. Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and black pepper or cayenne pepper. Heat control is essential here to prevent curdling of the sauce and therefore usually done in a double boiler. Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish. The sister sauces include: B6arnaise = hollandaise + shallots + tar- ragon + chervil + peppercorns + white wine vinegar Chantilly = hollandaise + whipped heavy cream 5. Tomate (toe:maht). Sauce tomate, better known as tomato sauce, is a French Mother Sauce based on tomatoes. A roux is tradition- ally used in making a tomate sauce but many chefs skip it because the tomatoes themselves are enough to thicken the sauce. This sauce is made with salted pork belly, onions, bay leaves, thyme, tomatoes, garlic, sugar, salt, pepper, and roux. Leave out the pork belly and roux to make a standard tomato sauce. Tomate sauce is classi- cally served with pasta, fish, veal, poultry, veg- etables, polenta, breads, and dumplings such as gnocchi. The sister sauces include: Milanaise = tomate sauce + mushrooms + butter + cooked ham Creole= tomate sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce Spanish = creole sauce + mushrooms + olives I hope you're excited to build your sauce rep- ertoire! As Julia Child eloquently summed up: ,Sauces are the glory and splendor of French cooking." The Weston County Natural Resource District is offering the Community Tree Planting Grant again this year. We thank you for your participation in the past and hope ¢ou choose to continue to beautify our community again this year. Applications must be received by May 6, 2015. Please call the District Office at 746-3264 with any questions.