Page 2 - BrockCoNewsletter March April-2021

SEAsonal highLIghts: GETTING SAUCY
Did you know that centuries ago, sauces hid the freshness of meat and vegetables in dishes?
Sauces come in all styles. They can be red, white, sweet, or brown; the list is endless. They are
also categorized based on region or country, like Asian and Mediterranean sauces or French
and Indian sauces. Adding sauces is no longer to hide questionable freshness but to add flavor,
moisture, increase eye appeal of the item, and improve the texture of the meal. No matter what
the dish, sauces can add dimension and enhance the prepared food’s flavor profile.

A French chef named Antonin Careme grouped sauces into five categories by their base
ingredients, which are known as “Mother Sauces.” These sauces provide the foundation for
hundreds of other sauces and can be used to make any derivative sauce.
Try your hand at adding sauces that will
MOTHER SAUCES: complement the dish you are preparing. It is
an exciting way to change your entire base
SAUCE BASE
dish by adding different sauces. By tasting
Béchamel Milk your sauces as you make them, you can adjust
with herbs and spices as necessary, and you
Veloute White Stock
will discover how they change the recipe.
Espagnole Brown Stock Enjoy exploring the new world of enhancing

Hollandaise Clarified Butter your dishes!
Source: https://www.everydayhealth.com/diet-
Tomato Tomato nutrition/what-are-5-basic-mother-sauces/

pROduce pick: CABBAGE

Cabbage is a leafy green, red (purple), preserved in brine) to treat sailors’ wounds
or white (pale green) plant grown for its and ward off gangrene.
dense-leaved heads. It is in the mustard Cabbage is rich in vitamins and minerals, has
family and belongs to the “cole crops” almost no fat, and is very rich in dietary fiber,
or brassicas, meaning it is closely related making it very healthy to eat. Raw cabbage is
to broccoli, cauliflower, Brussels sprouts, 92% water, 6% carbohydrates, and 1% protein,
and Savoy cabbage. and is a rich source of Vitamins C and K along

Cabbage was most likely domesticated with being a moderate source of Vitamin
somewhere in Europe before 1000 BC. B6 and folate.
By the Middle Ages, cabbage had become Around the world, cabbage is prepared in
a prominent part of European cuisine. In different ways. While it can be eaten raw in a
Rome, cabbage was considered a luxury, salad, cabbage can be steamed, pickled, stewed,
and many regarded it as better than all other sautéed or braised. Sauerkraut and kimchi
vegetables. They also used it for medicinal are the most popular pickled versions, while
purposes as relief from gout, headaches, coleslaw is one of the most popular salads.
and the symptoms of poisonous mushroom
ingestion. Cabbage became necessary on long Source:
ocean journeys because it has high amounts https://en.wikipedia.org/wiki/Cabbage
of Vitamin C, which can prevent scurvy. http://www.vegetablefacts.net/vegetable-
Ship doctors also used sauerkraut (cabbage history/history-of-cabbage/