Here are this week’s questions:
#1. Olive oil. What kind do you prefer to use?
We buy Meijer brand, I think it’s just ‘regular’ olive oil. I know, I know, I should be using extra virgin olive oil or EVOO as Rachael Ray calls it!
#2. Meatballs. Do you make them from scratch, buy premade cooked or buy premade frozen?
I buy the premade frozen italian meatballs to use in spaghetti sauce. But, I would like to try making them from scratch some day.
#3. Do you use napkins at home? Paper or cloth?
Paper. I spend a little extra on Bounty napkins, they are the softest and strongest to me. For “fancy” dinners like at Easter, I break out the cloth napkins.
#4. Share a recipe for a white sauce.
Many of us in my generation learned to make white sauce in our required Home Ec class, mine was in 7th grade. I see fewer recipes that call for this basic sauce to add creaminess, it’s more common for recipes to call for condensed cream soup. Here’s the basic recipe:
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (whole or 2%, lower fat milk doesn’t work as well)
Directions:
In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.
So, what can you do with white sauce? Well, if you add a pinch of salt, a pinch of ground nutmeg, 1/4 cup grated parmesan and 1/4 cup grated Romano cheese, stir it constantly until the cheese is melted, then blend in one egg yolk and let it simmer over medium low heat for about five minutes, you’ll have enough Alfredo sauce for two bowls of pasta! YUM. Now I want to make that.
To play along with FFoF and see more recipes, visit Fun, Crafts and Recipes.
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_e.png?x-id=6d2e03a1-0918-4f85-b782-8b378b6ef9a9)
Me too! I learned how to make white sauce in home ec class :)
I agree about using milk with some fat in it for a creamier sauce. It’s not low cal, but if you use heavy cream, the flavor is even better.
JMoms last blog post..Four Foods Friday
#1. I use Filippo Berio. It is authentic and is great for any type of food you are preparing.
#2. From scratch of course… Might have a family recipe for you if you’d like to try it!
#3. Napkins. Paper.
#4. Don’t really have one. More a fan of tomato sauces and the like.
Regards!
All Beer Blogs last blog post..Beer News @ All Beer Blog
I only learned how to make rolls in home ec. Hmmm.
Karens last blog post..Four Foods On Friday 69
Excellent!
I always buy my olive oil at the Italian market that imports everything. Since the terms “extra virgin” and “pure” aren’t legally defined by the USDA, there are companies that blend a little olive with a lot of other oils — mostly corn and soybean — and label it as extra virgin olive oil. In Europe the terms are legally defined, so anything manufactured there and imported is what it says on the label.
For salads and for sauces, I use extra virgin. For cooking and baking I use pomace. It’s still 100% olive oil with all the health benefits, but is highly refined, so it has a high smoke point and no flavor.
Drew Kimes last blog post..Slicing Your Own Roast Beef
For holidays, I use the nicer white paper napkins. :)
Charlas last blog post..Four Foods On Friday 69
For holidays, I use the decorative paper napkins. :-)
Sheri/Cookingmoms last blog post..It’s OK – I’m with the Band
Hmmm. I think I’d like to make a dish with meatballs and olive oil tonight.
We use Bertolli EVOO-make our one meatballs. We use ground turkey instead of ground beef and always paper napkins
nice. personally, i find going the buerre manie route for a white sauce results in a whiter sauce and same flavor, as the roux isn’t colored at all.
Sid Khullars last blog post..Whole Pomfret in Tangy Coconut Curry
During special occasions, I use cloth napkins.
I use Calavita EVOO. :)
I really love natural pumpkin oil, so I would never use the olive oil, even if it’s the best in the world..