Tell me if this sounds familiar. It's Wednesday evening. Hump day. You're tired and pissed at your boss but still determined to make a delicious homemade meal for your family. Let's say, oh, maybe a nice juicy pork roast redolent of rosemary with roasted vegetables.
Then you realize...damn! I forgot to take the roast out of the freezer to thaw before work. So the whole sear-and-stick-garlic-cloves-in-slits thing isn't going to work out so well. If you slam it in the oven still frozen, well! Ever heard a pig cry? And then there's all the vegetable prep to do. Ugh.
So it's frozen pizza for supper...again. Not that the kids will mind.
Gravy has always been Michael's speciality. His kids loved coming over for visitation because Dad made gravy. I've had his gravy. It's so good I'd have pretended to be a 4th Thompson Child just to sneak into visitation to have his gravy!
But it's so much more fun to give culinary things a fancy French name and gravy falls in the French Mother Sauces category of Béchamel pronounced "besh-uh-mell." Basically a béchamel is a dairy-based sauce thickened with flour and flavored with meat juices, drippings, herbs, etc.
Do you enjoy this blog?