Tuesday, August 7, 2007

Little Shrimp You Will Roux the Day!

Has this ever happened to you:

You look up from a busy day and suddenly it's 6 p.m., the husband arrives home, and just as you both profess starvation you realize that you have no idea what to make for dinner?

Fear no more, this scrumptious meal is here to save your day and reclaim your title as hero of all things! (Not to mention the fact that it was created in about 15 minutes and was a perfectly balanced meal.) Beginning your sauces with a simple variation on a roux will thicken soups, sauces and make you forget about the magic of chinese food takeout.


What is roux you ask? According to wikipedia, it's any mixture of flour and fat. And since we know that wikipedia has the answer to all things we don't ask questions. (Sarcasm people!)

Depending on what you are making you may want to add stock to the flour (this makes a lovely pan gravy if you use drippings from a roasted bird or formerly living creature as there is no need to add additional fat), olive oil to the flour (in the case of this quick stir fry and for extra rich sauces), or just stick with the traditional butter. Either way, starting a dish with roux adds depth and makes your family think you spent an extra long time preparing that meal.

The only secret to creating a good roux is to make sure you keep it on the heat long enough for a paste to come together a bit a few times, adding the fat slowly to make it a thick mixture (think elmers glue) and then to cook it long enough to get the raw flour taste to cook out and the nutty richness to set in.

You might even roux the day you learned to make roux...for your family might never call for take out again. Here's to hoping!

12 comments:

Christine said...

This looks absolutely delicious. I am going to have to try this one day when I need to build up some brownie points!

citylivingcountrygirl said...

Hi Christine!
This is such an easy dinner it's ridiculous. Just don't tell your dinner guests :)
I also take requests so just let me know! I like being stumped so feel free to inquire...15 minute meals, what to do with a turkey carcass, how to make a hearty meal for a vegetarian...fire away!
Thanks for reading!
Lindsay

nancy blau said...

the question, ms. countrygirl/city living is....do you deliver? this dish looks as amazing as the others, i am drooling!!!

citylivingcountrygirl said...

but of course... for you, anything!
thanks mama :)
p.s. it's mrs. to you!

david mcmahon said...

G'day CLCG,

Roux the day - what a wonderful post title. Will try the recipe!

Cheers

David

Joe said...

I love soycutash! I just used it in some individual chicken pot pies the other day.

david mcmahon said...

Hi CLCG,

Thanks for your (very quick) comment on the Sue Turton ``goosing'' story.

I replaced it after about five minutes because it could have been construed (wrongly) that I was making light of the assault.

Am sure you agree with me.

Cheers

David

citylivingcountrygirl said...

David-
Thank you for the compliments and please let me know if you try the recipe. I wonder if they have soycutash down under. Frankly, I feel a tad guilty enjoying such delights when I think about the fuel it costs to get it to us not to mention the price to keep it cool along the way.
Wow...sorry to be a downer!
And no worries on taking down my comment. I thought it was entertaining but I understand entirely if you thought it to be inappropriate.
Thanks for reading and again, any tips are always appreciated.
Lindsay

citylivingcountrygirl said...

Hi Joe!
Thanks for stopping by. I can profess to be mildly addicted to soycutash as it compliments so many meals. I have never tried a home made pot pie, perhaps you will grace us with that recipe soon? I just loved your sugared cranberries recipe, if only I could find fresh cranberries at a local farmers market.
Thanks again for reading!
Lindsay

Colleen said...

That meal looks delicious! The title of your blog sounds like a good name for a book.

citylivingcountrygirl said...

colleen-
is that an official offer, pretty please?

vera-
any tips on great tomato sauce would be welcomed, this weekend should find us freezing sauce for winter soups and sauces.

thank you both for reading, i'm seriously beyond ecstatic :)

Anonymous said...

tomato sauce..just make your favorite basic sauce, you can adjust ingredients (herbs, etc) to each dish later. freeze in convenient size freezer bags marked w/quantity & content. freeze flat, then put them all in yet another larger freezer bag, also marked..don't forget the date. have a great week-end. xxxxx vera