Some Inspiration from a Great!

From being a self taught chef I've had many people that have inspired and influenced my styles of cooking. From where I'm standing in terms of the culinary arts this is still the beginning. The deeper that I explore food preparation the more that I see that its an endless endeavor. Cooking will never have one method and the styles are endless! The more that I learn about the history of food and what types of methods developed its presents in our society, the more that I see that food is TRUE CULTURE.

Julia Child is one of the most revolutionary and influential authors and chef's in the last 100 years. When she published the Mastering of the Art of French Cooking in 1961, it was and is the one of the most relevant progressions in culinary arts to date. My very lovely, beautiful wife bought me this book several years back (so that I may cook her some great French cuisine), and I've learned a tremendous amount about the preparation of food and technique's! Here is a traditional recipe that I've used and manipulated to what ever dish being created at the moment.

Sauce Béchamel and Velouté
These White Sauce's are quick to make and can be changed in any direction of flavor you can imagine.
2Tb Butter                  
3Tb Flour
Method: In sauce pan melt butter and add flour cooking together for 2 minutes without coloring making a roux.
2 Cup Milk
or
2 Cups White Stock
1/4 tsp salt
Method: Bring Milk or White Stock to a boil adding the salt. With the Roux still worm pour the boiling liquid over top and with a wire whip stir vigorously. Place back on low heat still stirring and bring back to a boil. Remove from heat and let stand for 1 minute.
Salt and Pepper to tast to finish.
Now take this sauce and lets turn it into a Mornay (Cheese Sauce).
1/2 Cup grated Swiss Cheese
Pinch of Nutmeg
Pinch of Cayenne
Method: While the Béchamel is till boiling remove from heat and stir in cheese until its completely blended with the rest of the sauce. Add your nutmeg and cayenne.
I loved this sauce served with Cajun style scallops. The salty and spicy scallops with a rich cheese sauce is a fun combination.
But the Béchamel or Velouté are so diverse you can do just about anything with them. Add tomato purée and your sauce is now a Aurore Sauce. Add herbs and white wine and you have a Chivery Sauce. Have fun and get creative, thats what its all about.