#and a basic Béchamel

[lonelydipshit]

Ok 1) vegetable is a culinary term, whereas fruit (in the sense of thing that grows from flower/bud and contains seed) is a botany/biology term, which is where a lot of the confusion with the tomato thing comes from. This also is how mushrooms snuck into being vegan, they’re under the culinary term vegetable and since vegans eat vegetables they’re fine. Grains is also a culinary/cultural term which explains its inconsistent definitions as well

Honestly bizarre that tomatoes get all the flack for “not being a vegetable” because they're technically a fruit when:

A) There are a ton of fruits that get categorised as vegetables. Like this also applies to pumpkins, squashes and cucumbers.

B) The fucking mushrooms are standing there at the back of the crowd in this witch trial, trying to look inconspicuous because they somehow got into the vegetable club with no fucking controversy despite the fact that they're not even plants.

[dustcollectingbones]

you know it's good yaoi if the scene is so gory and intense you feel the need to put an intermezzo where a character describes how to make a really good grilled cheese in-between in order to lighten to mood before the vivisection starts again

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[undead-potatoes]

Mom made me some porridge so that's kinda like soup and pastries in one meal right. Got a fuck off big bottle of electrolyte drink too to hydrate me before I turn into jerky. I have been sufficiently Fussed

I usually don't like being fussed over (that's MY job), but I'm sick and feeling really really shit rn so all I want is for someone to bring me some homemade soup and some pastries from a nice bakery. Mayhaps even a little bevvy

[iocity]

ASL ‘Merica AU where Sabo is a straight A+ to almost failing gifted kid burnout warrior who goes to college for PoliSci (he is a raging socialist and also fucking insane actually, the craziest). He is the student government president on campus when he goes to college, and the Dean HATES HIM; he KEEPS GETTING ELECTED THOUGH. He fucks with the dean PURPOSELY and acts like he has no fucking clue he is driving the poor man insane. He is in for his masters at 21, and despite being quite the important figure on campus (he literally met the governor for lunch and later keyed his car, secretly ofc) he is absolutely unhinged and criminal in his activities. Ace is a delinquent who ONLY gets to stay in school because he makes ok grades (he is a GOD at literally anything crafty or homemaking-y but sucks at school cause unfair skill testing is a state requirement. Sewing, printmaking, art, photography, jewelry making, carpentry, fashion, pottery, stop motion; you name it and Ace is going fucking insane in the studio. He ends up mentoring for welding and jewelry making, and he goes to trade school. Everyone there is surprised at how polite and well-mannered he is cause he dresses like a SLUT. He acts business casual but dresses like he just got back from an LA bender), and Luffy fails miserably at everything but Biology, specifically entomology and ethnobotany, but he is like a child genius in those (his special interests are bugs and food basically, which is also how he ends up meeting Sanji; a quirked up french (he is from Manhattan) boy goated with the sauce, the sauce in question being béchamel). Luffy is a freshman in for… you guessed it! An Entomology and Biology (they did not have ethnobotany; he whined so hard until Sabo threatened to key the Dean’s car, and Ace had to stop them) double major, and the ONLY reason he hasn’t failed out is because he is so freakishly smart at his majors’ classes despite failing every other class. He SUCKS at chemistry and advanced calc though (he needs to pass them for his majors), which is how he ends up getting tutoring from this absolute nerd in highschool (Choppa) and his adoptive dad (Franky). Also Sanji has an even specialer interest than Luffy foodwise and Luffy really admires him because of that.

Masterlist!

[tundrafloe]

At last month's Unleashed Convention, at his panel with Mike, Dave talked about the writing of Boosh.

Dave: “Noel and Julian used to write basically film scripts for a TV episode. They were so dense and it was so much work on the costumes and the music and the sets and then their double act. It’s just like you can go back and watch it a thousand times ‘cause it’s like a dense layered lasagna, a dense lasagna of comedy. The béchamel sauce is Mike and I’m a little parmesan on the top."

[soprawrites]

Let’s say you’re having essentially a “perfect day.” Everything is going your way, youre doing what you wanna do, my question is on this perfect day, what are the foods/meals you’ll be having? 😀

What a fun question!

For breakfast, I’d definitely have some classic pancakes with fresh strawberries and blueberries. Of course, have to have a drizzle of maple syrup to go with it too!

I'd have to have ramen from a local Japanese restaurant for lunch! My go to is either chicken or shoyu and I'd probably add an extra egg to it. Those ramen eggs are sooo yummy, I could eat them on their own!

For dinner, it would have to be an Egyptian dish called koussa bel béchamel (كوسا بالبشاميل), which literally translates to zucchini with béchamel. It's basically a casserole dish consisting of zucchini, ground beef, and a béchamel sauce that gets baked in the oven. It's super creamy and delicious! Though, for the past few years, my mom and I have tweaked the traditional recipe to be more easy for our dietary intolerances, so now we make it with ground chicken and instead of milk in the sauce we use cashew milk to make it dairy-free! Unfortunately, I don't have any photos of the dish 😔 but the next time we make it, I'll reblog with a photo!

Throughout the day, I'd have to snack on green grapes and Cape Cod chips. I've also got a major sweet tooth, so I'd love to have any cookies, cakes, or pastries lolll

Thanks for the ask! This was fun to think about 😊

[tlaquetzqui]

It’s funny how much of French cuisine is just good country cooking. Take off “stew this meat with these vegetables, possibly in wine” and “arrange scrambled eggs around some other ingredient” and there isn’t much left. Hell, three of the five Mother Sauces are just gravy (velouté and Espagnole are basically poultry and brown gravy, respectively, while béchamel is sawmill gravy).

[thetreetopinn]

*Buys a pre-made microwavable meal from the grocery store that says "Cajun Chicken Pasta"*

Huh, this might be good. Hope it's not too spicy.

*heats it up and tastes nothing but the most basic of basic béchamel sauces with no salt at all*

Bitch... this ain't even WHITE PEOPLE spicy.

As a native Louisianan, I am OFFENDED.

*adds salt, pepper, and cayenne*

[artificalblog]

cooking skills:

Cooking is an essential skill that not only allows us to nourish ourselves but also brings joy and creativity into our lives. Whether you are a beginner or an experienced chef, developing a wide range of cooking skills is key to mastering the art of cooking. Here are some fundamental cooking skills that everyone should learn to improve their culinary expertise.

1. Knife Skills Knife skills are one of the most important things to master when cooking. The ability to handle knives safely and efficiently helps in speeding up the cooking process and ensuring precision. Begin with learning basic cuts such as chopping, dicing, and mincing. A good grip on your knife and using the right technique—like holding the knife with your fingers tucked in, not just gripping the handle—helps reduce the risk of accidents. Practice makes perfect, and you’ll be amazed at how quickly you can chop vegetables and prepare ingredients for cooking.

2. Sautéing Sautéing is a quick and easy cooking technique that involves cooking food in a small amount of oil or fat in a pan over medium-high heat. It is essential to learn the difference between sautéing and frying—sautéing uses a moderate amount of oil, while frying submerges the food in hot oil. Sautéing allows the food to retain its flavors and texture, making it a great way to cook vegetables, meats, and fish. To sauté properly, ensure the pan is preheated, the oil is hot, and avoid overcrowding the pan, which can lead to steaming rather than searing.

3. Boiling and Blanching Boiling is one of the simplest cooking methods and involves cooking food in hot water, typically at around 212°F (100°C). It is commonly used for pasta, eggs, potatoes, and vegetables. Blanching is a technique where you briefly immerse vegetables in boiling water and then quickly transfer them to ice water. This helps retain the food’s color, flavor, and nutritional value. Mastering boiling and blanching is essential for preparing ingredients in various dishes and ensuring optimal textures and flavors.

4. Roasting and Baking Roasting is a dry-heat cooking method that uses an oven to cook food at high temperatures, typically between 375°F and 450°F (190°C to 230°C). It’s perfect for cooking meats, vegetables, and even fruits. Roasting enhances the flavor by caramelizing the sugars in food, giving it a rich, golden-brown color. Baking, on the other hand, is primarily used for making breads, cakes, cookies, and pastries. A key skill when roasting or baking is knowing how to manage oven temperatures and timings to ensure your food is cooked evenly.

5. Making Sauces and Stocks Sauces and stocks are foundational components of many dishes and are often what elevate a meal from good to great. Learning how to make a basic stock (such as chicken, beef, or vegetable) from scratch can add depth and richness to your recipes. Additionally, mastering the art of creating sauces, such as béchamel, hollandaise, or tomato-based sauces, is essential. Understanding how to thicken sauces, balance flavors, and use herbs and spices will set you apart as a confident home cook.

6. Seasoning and Flavoring A good cook knows how to season food correctly. This involves using salt, pepper, herbs, spices, and acids like lemon juice or vinegar to enhance the natural flavors of the ingredients. A common mistake many beginners make is underseasoning or overseasoning their food. Start by seasoning lightly and taste as you go. Adjusting flavors toward the end of cooking, adding fresh herbs, and understanding the power of umami (savory flavor) will give your dishes more depth.

7. Timing and Plating Cooking is as much about timing as it is about technique. Having a clear idea of how long each dish or component takes to cook ensures that everything is ready at the same time and at the proper temperature. Additionally, plating your dish creatively can make a huge difference in how it is perceived. Beautifully presented food not only looks appetizing but also enhances the dining experience. Keep in mind the balance of colors, textures, and shapes when arranging your meal.

In conclusion, cooking is a versatile and rewarding skill that opens up endless possibilities in the kitchen. By mastering these basic techniques—knife skills, sautéing, boiling, roasting, making sauces, and seasoning—you will be well on your way to becoming a proficient cook. Most importantly, cooking is an ongoing learning experience that allows you to experiment, improve, and enjoy the process.

[globalfoodtraditions]

(via (7) Cheesy and Creamy Italian Beef Pasta in White Sauce – Perfect Comfort Food Recipe! 🇮🇹🧀 - YouTube)

Crafting the Perfect Creamy White Sauce: Your Guide to Culinary Bliss

The secret to elevating any pasta dish, from simple weeknight meals to show-stopping feasts, often lies in the sauce. And when it comes to creamy, comforting goodness, few sauces can rival a well-made white sauce. This step-by-step guide will walk you through the process, ensuring you achieve a luscious, velvety texture every time. Plus, we'll explore exciting variations to customize your sauce and truly make it your own.

The Foundation: Your Basic White Sauce (Béchamel)

This classic sauce, also known as béchamel, is surprisingly simple to make. Here's what you'll need:

*   4 tablespoons unsalted butter *   4 tablespoons all-purpose flour *   3 cups milk (whole milk recommended for richness, but 2% works too) *   Salt and freshly ground black pepper to taste *   Optional: pinch of grated nutmeg (adds a subtle warmth)

Step-by-Step Guide:

1.  Melt the Butter: In a medium saucepan over medium heat, melt the butter completely. Be careful not to let it brown. 2.  Create the Roux: Once the butter is melted, whisk in the flour. Cook, whisking constantly, for 1-2 minutes. This crucial step, called making a roux, cooks out the raw flour taste and helps thicken the sauce. The mixture should be smooth and slightly bubbly. 3.  Temper the Milk: Slowly pour about 1/2 cup of the milk into the roux, whisking constantly to prevent lumps. The mixture will initially thicken and may seem a bit clumpy, but keep whisking until smooth. 4.  Gradually Add the Remaining Milk: Gradually pour in the remaining milk, a little at a time, whisking continuously after each addition. This prevents lumps and ensures a smooth, silky sauce. 5.  Simmer and Thicken: Once all the milk is added, bring the sauce to a gentle simmer, still whisking frequently to prevent scorching on the bottom of the pan. Continue to simmer for 5-7 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon. 6.  Season and Serve: Remove from heat and season generously with salt and pepper to taste. Add a pinch of nutmeg, if desired. Taste and adjust seasoning as needed.

Elevate Your Sauce: Variations for Every Palate

The beauty of a white sauce lies in its versatility. Here are some delicious ways to customize it:

*   Garlic Infusion: Sauté 2-3 cloves of minced garlic in the butter before adding the flour. This will infuse the sauce with a subtle garlic flavor. *   Herb Garden: Stir in 2-3 tablespoons of fresh, chopped herbs after removing the sauce from the heat. Parsley, basil, thyme, and oregano are all excellent choices. *   Cheese Please: For a cheesy white sauce (think Alfredo!), stir in 1/2 to 1 cup of grated Parmesan cheese or Gruyère cheese after removing the sauce from the heat. *   Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a touch of heat. *   Lemon Zest: Add 1-2 teaspoons of lemon zest for a bright and zesty flavor.

Tips for Success:

*   Whisk, Whisk, Whisk: Constant whisking is the key to a smooth, lump-free sauce. Don't skimp on this step! *   Low and Slow: Simmering the sauce slowly allows it to thicken properly and develop its flavors. *   Preventing Lumps: Ensure the milk is at room temperature to avoid shocking the sauce. Adding the milk gradually also helps. If you do get lumps, you can strain the sauce through a fine-mesh sieve. *   Storage: Leftover white sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, whisking constantly.

With these steps and variations, you're well on your way to mastering the art of white sauce. Experiment with different flavors and ingredients to create your own signature sauce and transform your pasta dishes from ordinary to extraordinary! Happy cooking!

[rebeccasculinary]

Learn How to Cook Like a Pro with Rebecca’s Culinary Group

Cooking is an art form that brings together creativity, technique, and passion. Whether you’re a beginner or an experienced home cook, elevating your culinary skills can transform simple meals into gourmet experiences. At Rebecca’s Culinary Group, we specialize in teaching you how to cook like a pro, combining expert advice with mouthwatering recipes that will impress even the toughest critics.

Why Learn from Rebecca’s Culinary Group?

Rebecca’s Culinary Group is not just another cooking platform. With years of experience and a love for food, our mission is to empower people to cook with confidence and creativity. We offer a comprehensive approach to learning that caters to every level, from novice cooks to advanced culinary enthusiasts. Our hands-on, step-by-step guidance helps you master the techniques used by order breakfast catering in boston professional chefs, ensuring you can replicate the magic in your own kitchen.

Here’s why Rebecca’s Culinary Group stands out:

Expert Guidance: Led by professional chefs with decades of experience, our tutorials cover a wide range of culinary techniques, from basic knife skills to advanced cooking methods.

Diverse Recipes: Our recipes cover everything from simple, everyday meals to complex dishes for special occasions. Whether you're interested in healthy eating, international cuisine, or gourmet delights, we have something for everyone.

Personalized Approach: We offer personalized tips and tricks to help you overcome your kitchen challenges, whether it’s perfecting that difficult soufflé or mastering the art of seasoning.

Master Essential Culinary Techniques

The secret to cooking like a professional lies in mastering essential techniques. At Rebecca’s Culinary Group, we break down the most important culinary skills into simple, easy-to-follow steps, so you can apply them confidently.

Knife Skills

Good knife skills are fundamental in any kitchen. We teach you how to hold a knife properly, how to chop, dice, and slice with precision, and even how to care for your knives. With our guidance, you’ll work faster, safer, and more efficiently.

Cooking Methods

From grilling and sautéing to roasting and poaching, there are numerous ways to cook food. We walk you through the best methods for each type of ingredient, ensuring that you maximize flavor and achieve perfect textures.

Sauce Making

A well-made sauce can elevate any dish. At Rebecca’s Culinary Group, we teach the essential sauces, including béchamel, velouté, and hollandaise, as well as quick sauces for everyday meals like pan drippings or a fresh herb chimichurri.

Baking Basics

Baking is often seen as a precise science, and our baking tutorials simplify the process. Learn how to make perfect pies, cakes, and breads with tips that ensure consistency, from kneading dough to controlling oven temperature.

Recipes to Elevate Your Cooking

The true joy of cooking comes from exploring and experimenting with new recipes. At Rebecca’s Culinary Group, our library of recipes is filled with both classic and contemporary dishes that will satisfy any palate.

Weeknight Dinners Made Easy

Even after a long day, cooking can be a pleasure with quick and delicious meals. Learn how to make wholesome dishes like stir-fries, pasta, and grilled proteins, all in under 30 minutes.

Impressive Dishes for Special Occasions

From holiday feasts to dinner parties, our recipes for special occasions will make you the star of the show. Try our succulent roast chicken with herb butter, indulgent truffle risotto, or decadent chocolate soufflé for a touch of elegance.

Healthy and Flavorful Meals

Eating healthy doesn’t have to be boring. Our healthy recipe section includes salads, grain bowls, and plant-based meals that are packed with flavor, using fresh herbs, spices, and clever cooking techniques to keep things interesting.

Tips for Cooking Like a Pro

At Rebecca’s Culinary Group, we don’t just offer recipes; we provide professional tips to help you become a better cook. Here are a few pro tips that will instantly elevate your cooking:

Mise en Place: This French term means "everything in its place." Before you start cooking, prep all your ingredients. It helps keep your kitchen organized and ensures you’re ready to cook efficiently.

Season at Every Stage: Seasoning your food is key to unlocking flavor. Don’t just season at the end—add salt, pepper, or other seasonings as you cook to build depth of flavor.

Use Fresh Ingredients: Fresh herbs, spices, and high-quality produce make a world of difference in your dishes. Whenever possible, use the freshest ingredients for the best results.

Join Rebecca’s Culinary Group Today!

Cooking like a pro is within your reach. Whether you want to improve your everyday meals or learn gourmet techniques, Rebecca’s Culinary Group is here to help. Our platform is designed to make learning fun and accessible, with plenty of resources to turn you into a master of the kitchen.

Ready to take your culinary skills to the next level? Head over to rebeccas culinary group and start your journey today! With our expert guidance and delicious recipes, you’ll soon be cooking like a professional chef, creating unforgettable meals for your family and friends.

[jonfarreporter]

A Journey through Greek Culture awaits at the 73rd annual Greek Food Festival in San Francisco

It’s that time of year again when the abundance of harvest beckons people to gather to feast; and what better way to feast than a food festival like the 73rd annual San Francisco Greek Food Festival beginning on September 20.

San Francisco’s long-running and beloved Greek Food Festival, returns to the Mission District this fall.

The festival is newly rebranded as “A Journey of Greek Culture.”

The three-day food festival will offer for purchase a wide variety of freshly homemade Greek food, including Spanakopita, Moussaka, Gemista (also known as stuffed peppers), Gyros, and other meat and vegetarian options.

Greek desserts and wine will also be available for purchase, and vendors will be on hand selling a selection of items.

The entertainment will be traditional dance performances by award-winning folk dance groups. They will enhance the festival with new as well as classic Greek music for all to enjoy.

Speaking on behalf of the organizers of the festival, Maria Nicolacakis took a few moments to explain what all goes into the annual festival at Annunciation Cathedral in the heart of San Francisco’s Mission District.

“A lot of food is made,” she exclaimed.

When asked about ‘what does it take to prepare for the three-day celebration festival?’ She said, “Regarding the food prep specifically, we have two main kitchen leads.”

“There are hundreds of volunteers, of all ages who sign up for shifts in the kitchen over the course of several weeks ahead of time, leading up to the festival,” Nicolacakis said.

Mentioning a few of the other details the festival must attend to, Nicolacakis noted.

“In addition to the food there are all the other logistics of the festival, such as permits, floor plan layout, the purchasing of the food, decor, volunteer management (for the three days of the festival), and donation solicitations for both food items and commemorative album ads.”

Typically, when festivals like this are put together, it’s a labor of love on the part of the entire community, usually a church, such as Annunciation Cathedral. The Cathedral’s congregation initially was established over 100 years ago in 1921.

“It is an intergenerational effort designed to bring the whole community together in celebration of Greek culture,” said Nicolacakis.

Mothers, grandmothers and extended families all rally together to make such a festival a success as well as a tradition. That particular flavor or savory dish delight so many people enjoy, most likely is from a cherished recipe that has been handed down through generations.

This is why the local-community-based annual food festival has been well-attended for over seven decades. Emphasis is on all dishes being home-made.

“Home-cooked food items are completed in batches and categories,” Nicolacakis continued.

“For example, the spinach filling is made for the spanakopita triangles first, then The spanakopita (a savory spinach pie) is assembled.”

She went on to explain further that “the meat sauce for the pastítsio (a Greek & Mediterranean pasta dish) and the (beloved by many) Moussaka (a Greek & Mediterranean style casserole) is prepared first.”

“Then follows the béchamel sauce, said Nicolacakis (it’s basically a roux, similar to hollandaise but very unique to Greek cuisine) and then the trays are assembled.”

In addition to the many savory entrees there are desserts, like baklava and Loukomadies (a Greek form of donuts).

“Our ‘cafenio’ (coffee shop) set up will offer Greek desserts and coffee,” said Nicolacakis.

“Greek wine, beer, and other drinks will be offered,” she said. “And, a variety of vendors will be on hand selling a selection of various items such as gifts, crafts, etc.”

“The music will be provided by DJ Jukebox C, who plays both new and classic Greek tunes,” said Nicolacakis.

The raves about the festival and its food on Yelp and other social media sites is five-stars. Mission Local, among others news sources, cites it as a highlight on its Events page.

Marke Bieschke the Arts & Culture editor of 48 Hills considers this annual festival as one of his favorites. “This is an old school culture fest… It’s so wholesome and delicious,” he noted in his ‘Arts Forecast’ column on the local news website.

The festival begins on Friday September 20 opening at 11: until 9:00 PM. It continues for the entire weekend through Sunday Sept. 22.

The event is easily accessible via public transportation and valet parking will be available. Admission is Free!

Annunciation Cathedral is at the heart of San Francisco’s Mission District, located at:

245 Valencia Street (between 14th St. and Duboce). For more information visit Annunciation Cathedral website.

[mondosol]

The Versatility of the White sauce Béchamel

Béchamel sauce, also called white sauce, is a classic French sauce that’s used as the base for many other sauces. In fact its creamy texture and delicate flavor make it popular in French and international cuisine. Béchamel sauce Béchamel is an ancient basic sauce claimed by both the French and the Italians as their own creation. Butter ½ cup (100 g)Flour 00 ¾ cup (100 g)Whole milk 4 ¼ cups (1…