How to Make Besciamella (White Sauce)

Authentic Italian Recipes from Nonna Box

How to make Besciamella Sauce Recipe

Print

Classic Italian Besciamella

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Sauce
Cuisine Italian
Keyword besciamella, lasagna, white sauce
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2cups
Calories 404kcal
Author Nonna Box

Ingredients

  • 2cupswhole milk
  • 4tablespoonsbutter
  • 4tablespoonsfloursifted
  • Salt and pepper to taste
  • a dash of nutmegoptional

Instructions

  • Heat the milk in a saucepan over medium heat, until just about to boil. You’ll know it’s ready if it sends up a little steam when you stir it.
  • While the milk is heating, melt the butter in another saucepan over medium low heat.
  • Add the flour to the melted butter, whisking continuously, creating a smooth mixture. Keep whisking for another minute to let the roux cook. Be careful not to let it brown.
  • Begin to whisk the milk into the roux slowly, a ladleful…

View original post 915 more words

Easy Slowcooker Spaghetti and Meatballs

VeteranMovesforMenIntheKitchen.com

Few meals are as comforting (at least at my house) as spaghetti and meatballs
Few meals are as comforting (at least at my house) as spaghetti and meatballs

Spaghetti and meatballs are recognized by most in my neck of the woods as the ultimate comfort food. While it’s true I live in a very multicultural city where many turn to all sorts of other foods in times of need, at my house spaghetti and meatballs is THE go to food. But the way I used to make them was just so much work. Consequently, they were a rare occurrence. So, imagine my relief when I came across a post by Shannon Johanson @CentLessMeals and saw that I was doing it all wrong. It really can be pretty easy to pull together a delicious pot of yummy comfort. And, I’ve done it again and again since.

The general concept is dead easy. Make some meatballs or, buy some already made, cover them in your favourite…

View original post 606 more words

Bucatini Alle Vongole

Cooking Conveniently and with Purpose #LPBcooks

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that no one makes it in Charleston. So we had to make it for ourselves and made a variation of the traditional recipe with a revved up the flavor profile.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon red pepper flakes (or 1/2 depending on your heat desire
  • 6 ounces of shallots, sliced or chopped
  • 3 garlic cloves, thinly sliced
  • 1 cup basil leaves, finely chopped (and 2 tablespoons for garnishing)
  • 1 cup dry white wine
  • 2 pounds of little neck clams (cockles work well, too)
  • Kosher salt and freshly ground black…

View original post 154 more words

Shrimp Pasta with Marguez Sausage

Cooking Conveniently and with Purpose #LPBcooks

There is an amazing restaurant tucked away in downtown Charleston, SC called Chubby Fish. It’s a warm and friendly place that has the feel of a neighborhood meeting spot that delivers ever changing specials. They do not take reservations but its a cozy place to wait at the bar and have a glass or two and a snack. The menu changes often but the blowfish tail tempura is a great sharing snack as you watch the kitchen hum away.

One night they had a shrimp toast with Chinese sausage and it was a real winner. I tried to recreate it and fell flat on presentation but was a big win on flavor so I turned the entire delicious

But until you make it to Chubby Fish, you can try our version of their great dish.

Ingredients

  • 12 tablespoons unsalted butter and more for grilling the bread
  • 1/2 cup shallots…

View original post 288 more words

Beef Short Rib Pasta

Cooking Conveniently and with Purpose #LPBcooks

img_0160If you have the time,  you can turn a relatively inexpensive cut of meat into an amazingly rich and flavorful pasta dish.  The flavors can stand on their own without the addition of a decadent shaving of black truffles, but I always like the extra kick.

I started making this this dish when I would have extra short-ribs from a dinner party but then needed more than just leftovers because I was feeding dozens of hungry people for brunch.

I also use a variation of this recipe to make short rib “Shepard’s Pie,” mini short rib sandwiches with 🐮 Horseradish Steak Sauce, and a mushroom risotto with the sauce and meat mixed in.

Serves 20 (or save some for later)

Ingredients

  • 8-10 boneless beef short ribs, around 8 inches long (I get then at COSTCO)
  • 4 teaspoons kosher salt
  • 3 teaspoons freshly ground pepper
  • 8 sprigs of thyme
  • 6…

View original post 439 more words

The World of Red Meat

Cooking Conveniently and with Purpose #LPBcooks

We serve a lot of beef at dinners throughout the year and there are many cuts and preparations, but we like to limit our beef to the following:

Rib-Eye Steaks are the is basically a deboned rib steak but you can also leave the bone in if you choose. These steaks are hugely flavorful and have big pockets of fat and a very smooth texture. I think the best way to prepare the steak is to marinated and then Sous Vide, a method of cooking food at a precise temperature in a water bath. Of course you have to keep your food in a plastic bag but its a simple process. I would invest in a Joule stainless steel model which cost roughly $200. We have a bone in rib-eye or a Tuscan Steak recipe that are delicious.

Short Ribs have been high on my list since my first dinner…

View original post 361 more words

Tuscan Steak

Cooking Conveniently and with Purpose #LPBcooks

img_2595

There are endless options for preparing and cooking steaks.   It can be a daunting task to figure it all out so you have a meal that fits the event.

A beef purest will tell you to just get a great cut, bring to room temperature, season and grill it.  Agreed.  However, I sometimes like to switch it up and add a punch.  When its a casual BBQ I always turn to Marinated Skirt Steak and for more formal dinners, I favor my own version of a the traditional Tuscan steak preperation.

The old school way is season (rosemary, thyme, garlic, olive oil and grille a big porterhouse steak, drizzle some olive oil. Then slice and and put it all back together around the bone and serve it on one platter.  That’s great if you are having four people for dinner.  Since our dinners are usually ten to twenty people…

View original post 236 more words