Krista Ettles - Make Food That Matters
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. I mentioned I finally got around to reading Lessons in Chemistry and loved it by the way. Have you read it? Are you as excited for the TV series to come out this week? Anyways, there’s a few quotes from the book that have stuck with me, this one I can’t stop thinking about: ‘Make food that matters.’ It hits me hard because this is what’s so important to me. It’s what’s at the heart of any teaching I do. And it’s what cooking is all about. To make food that matters. I'm not talking about celebrity chef style, super fancy food. I'm talking about the everyday food that adds to your life. Food that nourishes you and your people. Meals that are delicious and satisfying. Food that feels good. Because otherwise what are we even doing? What if this was the focus? What if this is what matters most? How would things be different? And what if you created a cooking practice around this? Not a performance. Not what we think we should be doing but instead thinking about what would feel good for me? How can I make it easy? How can I make it delicious? How can I trust my own instincts and intuition over everything else to get there? That’s what matters most. What’s Cooking This Week: Bechamel AKA The Magic White SauceA good sauce changes everything. When you have a few in your arsenal it’s easy to ‘make it delicious’ in so many ways. Bechamel, or what I like to call the Magical White Sauce is the perfect place to start. It’s a blank canvas ready for you to add your flavour signature. Traditionally this sauce is made with all whole milk but my way is a little different - I think you get more flavour with a mix of good stock and cream. If you want to go all milk, do it! Try it a few different ways and see what you like. I’ll use this sauce for so many things; as a base for a creamy chowder, fettuccine Alfredo, in a lasagna (try a squash & mushroom I talked about earlier in the Cooking All The Squash episode), to gratin any kind of vegetable, for macaroni and cheese, for a creamy fish pie - the list goes on. You can play with how thick you like it depending on what you’re using it for, add cheese, roasted garlic or different spices to make it your own. Sometimes I’ll add a whole clove of garlic and remove it with the bay leaf for a nice mild flavour. You can see the possibilities are endless! Bechamel Sauce AKA The Magic White Sauce
Melt the butter in a heavy-bottomed saucepan on med-low heat. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 3-5 minutes. Add the broth slowly, continuing to stir. When the broth is incorporated, add the cream and turn the heat up to bring it to a simmer. Add nutmeg, bay leaf and salt to taste. Lower the heat, and cook for about 10-15 minutes, stirring occasionally until the sauce is thickened. Remove from the heat and discard the bay leaf. To cool the sauce for later use, cover it with wax paper or saran wrap to keep a skin from forming. Want more with me?This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? THE CREATIVE KITCHEN is if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! You're currently a free subscriber to Nourished . For the full experience, upgrade your subscription. |
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Cooking all the Squash
Wednesday, October 4, 2023
Listen now (17 mins) | Coffee & Contemplation #38
What Do You Want To Be Remembered For?
Monday, October 2, 2023
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Tuesday, September 26, 2023
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Embracing Change. It's In The Air
Sunday, September 24, 2023
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