Flambéing; not many people are willing to try this at home. However, with care, it can be a very successful way of giving a great finish to your dish as well as impressing your guests. One of the main things is to have the liquor (usually brandy) ready, and a large spoon to pour it into as well as a method of ignition. I remember my father used to warm the brandy first. I use a barbeque lighter then you don’t have to get too close to the flaming food. You really don’t need a lot of brandy to get a good flame going but it does help to tip all the liquid to one side of the pan (away from you) in order to light it. I also find it helps to get Matt to light it once I have added the brandy and tipped the pan, then you can spoon the flaming sauce over your food. Go on, give it a go, but don’t burn the house down.
One of the classic sauces which has been prepared by top chefs for many years is a Sauce Forestière. Once you have made it, this sauce can be served with all kinds of different things. Beef and chicken both come to mind. A fillet steak with a Forestière sauce is delicious.
- 2/3 pound fresh mushrooms
- 2/3 pound wild mushrooms
- Salt to taste if desired
- 2 tablespoons butter
- 1 1/2 tablespoons puree of shallots and garlic (see instructions)
- 1 cup crême fraîche, available in specialty shops
- 1/4 teaspoon curry powder
- Freshly ground pepper to taste
- Rinse mushrooms and pat dry. Trim off ends.
- Bring 5 cups of water to boil and add salt to taste. Add mushrooms and let simmer about 1 minute. Drain thoroughly and squeeze to extract excess fluid.
- Put mushrooms into container of food processor or blender and blend thoroughly. There should be about 1 cup or slightly more.
- Heat butter in saucepan and add puree of shallots and garlic. Cook briefly and add mushroom puree and cook, stirring, about 1 minute. Add crême fraîche and cook, stirring, about 1 minute. Add curry powder, salt and pepper. Cook over very low heat about 10 minutes.
- 6 servings
And so ends my first week of the A to Z Blog.