Date: February 7, 2017


Mother Juices


Tomato Sauce | Serving: 4 cups

  • 3 (28-ounce) cans peeled whole tomatoes
  • 1/3 cup extra virgin olive oil
  • 1 brown onion, diced small
  • 6 garlic cloves, thinly sliced
  • 1 ½ tablespoon italian seasoning
  • 1 medium carrot, finely grated
  • kosher salt to taste
  1. In a mixing bowl squeeze all the tomatoes by hand; make sure you use all the juice from the can and tomatoes.
  2. In a medium saucepan, warm the olive oil over medium flames.
  3. Add diced onion and sliced garlic cloves; cook until soft and transparent (golden color, about 10 to 12 minutes.)
  4. Add the Italian seasoning and carrot; cook 7 minutes more until the carrot is quite soft.
  5. Add the squeezed tomatoes and juice and bring to a boil, stirring often. Lower the flame and simmer for 30 minutes until as thick as gravy.
  6. Season with salt and serve or keep warm until ready to devour.

Velouté | Serving: 3 cups

  • 5 tablespoons unsalted butter       
  • 5 tablespoons all purpose flour
  • 3.5 cups chicken stock
  • Kosher Salt, to taste
  • Ground White Pepper optional
  1. Melt 5 tablespoons of unsalted butter in a medium saucepan over a medium flame.
  2. Stir in the flour and cook for 3-4 minutes. Whisk in the Chicken Stock; small amounts at a time.
  3. Whisk until smooth; season with Kosher Salt and Pepper.
  4. Bring the sauce to a boil and then reduce the heat to low; cook for about 15 minutes.
  5. Remove from the heat and serve.

Espagnole Sauce | Serving: 3 cups

  • 1 small brown onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups beef or veal stock
  • 2.5 tablespoon tomato purée
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 4 fresh parsley stems
  • black pepper, to taste
  • kosher salt, to taste
  1. In a heavy-duty medium saucepan, melt unsalted butter over a medium flame. Add your onion, carrot and celery. Sauté for a few minutes until lightly brown. DO NOT over-cook!
  2. With a wooden spoon, stir in flour a little at a time into the veggies until it is fully saturated and forms a thick paste. Lower the heat and cook the roux for another five minutes or so, until it just starts to take on a very light brown color. Don’t let it burn, though! 
  3. Slowly add the stock and tomato purée to the saucepan, whisking vigorously to avoid lumps.
  4. First, bring mixture to a boil then lower the flames and simmer for up to an hour, stirring frequently to ensure the sauce doesn’t scorch the bottom of the pan. You want to skim off any impurities that rise to the surface with another spoon or ladle.
  5. Remove the sauce from the heat and strain into another pot for an extra smooth consistency. Serve hot or keep warm until ready to use.

Hollandaise | Serving: 3 cups

  • 8 egg yolks
  • ½ teaspoon white sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 2 sticks unsalted butter (melted)
  • cayenne to taste
  • Kosher Salt
  1. 1. Vigorously whisk 8 egg yolks, sugar and lemon juice together in a stainless-steel bowl until the mixture has thickened and doubled in volume. Use a double boiler or place the bowl over a saucepan for the same effect and simmer.
  2. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will begin to scramble. Scrape the sides of the bowl constantly incorporating it into the egg yolk.
  3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  4. Remove from heat, whisk in cayenne and salt to taste. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Béchamel | Serving: 3 cups

  • 1 stick unsalted butter
  • 5 tablespoons all-purpose flour
  • 4 cups Milk
  • Kosher Salt, to taste
  • Freshly Grated Nutmeg, to taste
  1. In a medium saucepan, melt 1 stick of Unsalted Butter on a low-medium flame.
  2. Add flour and stir until smooth. Cook for 7-10 minutes until the mixture turns a light tan color.
  3. Warm milk in a separate small pot until it is about to boil. DO NOT scorch the milk; it will leave a burning taste.
  4. Add the hot milk to the butter mixture a small amount at a time; whisking continuously until smooth as a baby’s bottom.
  5. Bring to a boil and whisk; working those arm muscles out for at least 10 minutes, and then check for consistency.
  6. Season with salt and nutmeg; set aside until ready to use.

I had to get back to me
I wasn’t me – how could this be
Yelling out help me
Lord knows she hurt me

My soul slowly poured out
Dripping of black tea
As the steam grabbed at me

I was resilient – bold as can be
The strength of a mustard seed
Arms of a bark tree
It was all done so carefree

I had to get back to me
I wasn’t me – how could this be
I needed to be healed
My wounds sealed

Her hands threw heavy pounds
I felt like I would drown
these moments I didn’t foresee
I begged her not to hit me

I had to get back to me
Don’t you agree?

God give me grace
I deeply need your embrace
Open my heart
Let your juices smother
providing a strong cover
Allowing our love to feed each other.