Bacon Mornay Sauce Food

CLASSIC MORNAY SAUCE

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

HOT BROWN

Steps:

• Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
• Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
• Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
• Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
• Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
• Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

MORNAY SAUCE

Steps:

• Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
• Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• Cool slightly.
• In another saucepan, scald the milk.
• Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• Bring sauce to a boil, stirring constantly.
• Reduce heat to a simmer.
• Stick the bay leaf to the onion with the clove.
• Place onion in sauce.
• Simmer at least 15 minutes stirring occasionally.
• Season very lightly with salt, nutmeg and white pepper.
• Strain through a china cap.
• Place plastic wrap on sauce to prevent formation of skin.
• Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• To 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
• Remove from heat and gently stir in the 2 oz raw butter.
• Thin out with the hot milk or stock appropriate to the dish being served if necessary.

CHEESE PUFFS FILLED WITH WARM BACON MORNAY SAUCE

Steps:

• 1. 1-Tablespoon size generally will produce about 2 dozen pieces. Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Once butter is fully melted dump in all the flour at once and stir it in with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes. Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough with an electric hand mixer, or stand mixer with paddle attachment, one at a time. Add the Gruyère cheese, salt, pepper and nutmeg. Using 2 tablespoons (dipping in warm water as you go), or use a piping bag fitted with a 1/2 to 3/4-inch tip, place tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with Parmesan cheese and bake for 20-25 minutes, or until puffed and golden brown. Immediately upon removing from oven pierce a small hole in the top of each with the tip of a small paring knife tip to allow steam to escape. This will also be the hole through which you will pipe the Mornay Sauce. The puffs can be made up to 2 days before serving, providing they are stored in an airtight container at room temperature
• 2. DIRECTIONS In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and foams up a bit, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. At this point it is a bechamel sauce. Next stir in the cheese and whisk until melted. Keep warm over very low heat. If the sauce seems too thick, thin with a little milk. If made a few minutes ahead, butter a piece of parchment paper cut the same size as the surface area of the saucepan, butter the paper on one side and place buttered size down, directly on the sauce so it does not form a skin. The sauce with cheese is Sauce Mornay. (Great over steamed vegetables.) To continue, fill a piping bag with the warm sauce and, pipe some of the Sauce Mornay into each puff until it barely overflows. Sprinkle tops with a few bacon pieces, sprinkle with finely sliced chives and serve immediately while still warm.
• 3. Just think of all the ways you can serve this. A Mornay sauce goes so well with almost any fish or fowl or vegetable. Right now I am dreaming of Smoked Salmon or White Fish in the Mornay sause or even Salami. Or even Caviar. Or small pieces of steak with a Bouillabaisse as in Steak Diane. Or steamed vegetables. Or apples, pears, etc...

S'MORE BACON BROWNIES

Steps:

• Preheat oven to 425°. Place a wire rack in a 15×10x1-inch baking pan. Place bacon strips in a single layer on rack. Bake until crisp, about 20 minutes. When cool enough to handle, chop bacon; set aside. Reserve 2 tablespoons drippings., Reduce oven setting to 325°. Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine brownie mix, water, oil, egg, chipotle powder and reserved bacon drippings. Stir in chocolate chips and half the chopped bacon. Transfer to prepared pan. Swirl in caramel packet included with brownie mix. Bake and cool as package directs., Serve brownies with marshmallow creme, caramel, graham crackers, remaining bacon and ice cream, if desired.

BACON MORNAY SAUCE

Steps:

• Fry bacon.
• Remove bacon from pan; add butter.
• Add flour; purists say don't brown flour but I do because I don't like a raw flour taste, and I cook on high (sigh).
• Add milk.
• Season with salt and pepper.
• Cook until thickened.
• Add cheese. crumble up bacon and add here.