SEAFOOD WICHITA KS RECIPES

Steps:

• PREP/PREPARE
• You will need a large saucepan, or heavy-bottomed pot to make this recipe. I have a small Dutch oven that is perfect for making sauces like this.
• Additional Liquid I have found that in most cases, you will probably want to thin the sauce down a bit, and the way to accomplish that is with a bit more liquid. You could use water, more milk, or chicken stock. In my opinion, chicken stock it the best, it gives the sauce a bit more depth and flavor.
• Gather your ingredients (mise en place).
• Add the butter to a pot over medium heat and allow to completely melt.
• While the butter is melting, finely grate the garlic.
• Grate the parmesan.
• Add the garlic to the pot.
• Stir until fragrant, about 60 – 90 seconds.
• Add the flour to the pot and stir to make a roux.
• Add the milk and cream, then bring up to a lite simmer, and allow to slightly thicken, about 3 – 5 minutes. Then add the cheeses to the pot.
• Set the heat to low and slowly stir.
• Keep stirring until the cheeses are completely melted into the sauce, about 5 – 6 minutes. Add the lemon juice plus salt and pepper, to taste.
• At this point you can add any of the optional items.
• Do a final tasting for proper seasoning, and either store in the fridge until needed, or serve while nice and warm.
• PLATE/PRESENT
• Serve with pasta, seafood, eggs, whatever suits your fancy. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.