Bechamel And Greens Food

BECHAMEL AND GREENS

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute.
• Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened, about 5 minutes. Stir in greens, nutmeg, salt, and pepper and cook until heated through. Creamed greens can be made 1 day ahead, cooled completely, and stored in refrigerator. Reheat, stirring, over medium heat.

LEEK & GREENS LASAGNE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
• Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
• Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
• In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
• Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.

BECHAMEL SAUCE

Steps:

• MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
• Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
• Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
• After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
• STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

BEET, GREENS AND CHEDDAR CRUMBLE

Steps:

• Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
• Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
• Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
• Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
• When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

BECHAMEL (WHITE SAUCE)

Steps:

• Melt the butter in a small saucepan over medium-high heat. Whisk in the flour, stirring constantly, about 2-3 minutes.
• Gradually add in the milk, stirring constantly, until thoroughly incorporated into butter mixture.
• Add salt, pepper, oregano, and minced garlic (I like using my garlic press for this). Stir frequently until thickened. See note for tip on thinning.

CHEESY BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
• Allow the roux to cook for 1 to 2 minutes while stirring.
• Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
• Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

CREAMED COLLARDS

Steps:

• Rinse collard greens. Trim and discard thick stems from bottom of greens and coarsely chop.
• Cook bacon, in batches, in a 8 quart stock pot over medium heat, 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in stock pot. Reserve 1/4 cup bacon.
• Add butter and onions to hot drippings in skillet. Saute onion 8 minutes or until tender. Add collards, in batches, and cook stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients and remaining bacon.
• Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
• Stir in Bechamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time to desired consistency. Sprinkle with reserved bacon.
• Bechamel Sauce: Melt butter in heavy saucepan over low heat, add shallots and garlic and saute l minute. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Increase heat to medium, gradually whisk in milk. Cook over medium heat, whisking constantly, 5 to 7 minutes or until mixture is thickened and bubbly. Stir in salt, pepper and nutmeg.

CLASSIC LASAGNA WITH BéCHAMEL RECIPE

Steps:

• Peel and finely chop the onion.
• Heat the olive oil in a large heavy-based pan.
• Add the onion and cook for 5 minutes until softened but not coloured.
• Add in the ground beef, and use the spatula to break it apart.
• Turn up the heat and let the beef cook and start to brown.
• Crush in the garlic and crumble over the beef bouillon cubes.
• Add in the red wine and cook for a couple of minutes.
• Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.
• Bring to a simmer.
• Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.
• Melt the butter in a medium pan over medium-low heat.
• Add the flour and mustard powder, then whisk it constantly for a minute.
• Add 1/2 cup of the milk to the flour mixture and mix until it is incorporated.
• Add another 1/2 cup of milk and whisk until lump free.
• Keep adding the milk a little at a time until it has all been added.
• Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.
• Season well with salt and pepper.
• Preheat oven to 350ºF/180ºC
• Spoon a thin layer of the ragu on the base of a 13 x 9 x 3" roasting dish.
• Add a layer of the lasagna sheets.
• Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.
• Repeat the layers twice more.
• On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)
• Sprinkle with the three cheeses and bake for 30 minutes until golden.
• Let the lasgana stand for 10 minutes before garnishing with parsley and serving.

FREEZER-FRIENDLY HERBED BéCHAMEL

Steps:

• In a medium Dutch oven or other heavy pot over medium heat, melt the butter. Add the thyme, shallots, and garlic and cook, sweating the shallots, for 3 to 5 minutes, until fragrant and softened. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
• While stirring constantly, slowly add the milk and cream. The mixture will seize up and the flour will clump for a moment but will ultimately reincorporate and the mixture will become smooth. Bring to a gentle simmer, continuing to stir to avoid scorching, and cook until the mixture thickens to the consistency of thick gravy. This will take about 6 minutes. Season with the salt and pepper to taste.
• TO FREEZE: Spread the béchamel on a rimmed baking sheet and let cool to room temperature. Portion and transfer the béchamel to freezer-safe containers, such as vacuum pouches, quart-size zip-top plastic bags, or pint-size lidded plastic containers. Label and date and freeze for up to 3 months.
• TO THAW: Pull the béchamel out of the freezer and thaw it in the refrigerator for 24 hours, or put the packaged béchamel in a into a larger bowl or other vessel, or even a plugged sink, and run a slow steady trickle of cold water over it until it thaws.
• TO REHEAT: If you used vacuum pouches, reheating from frozen using the sous vide method works well. Set the sous vide water bath to 145°F and drop in the pouch. It will take about 1 hour to reach temperature, depending on the volume. Otherwise, thaw first, then transfer to a saucepan and reheat on the stove over medium heat, stirring frequently, until it begins to gently simmer.

BASIC MEDIUM BéCHAMEL SAUCE WITH VARIATIONS

Steps:

• Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
• Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
• Simmer, stirring frequently, over very low heat for 5 minutes.
• Season with salt and pepper to taste and add a little nutmeg, if desired.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

CLASSIC LASAGNA WITH BéCHAMEL

Steps:

• Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
• Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
• Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
• Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
• Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
• Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
• Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
• Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
• Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
• Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
• Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
• Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!