COOKING TIP: SAUCES AND SOUP 

PAN SAUCES: The base of a pan sauce is the “FOND”, the flavorful brown bits clinging to the bottom of a skillet after sautéing or searing meat. After discarding excess fat and removing the meat from the skillet, aromatics, such as minced shallot, onion, garlic, etc. can be sautéed. Then, in a process called DEGLAZING, liquid - homemade stock, canned broth, wine, water etc. - is added and the FOND is scraped up. The liquid is simmered to reduce the volume by 1/2 - 2/3, to concentrate the flavors. Any juices released from the meat that was cooked in the skillet are added back to the sauce. If desired, the reduction may be thickened further by whatever means you choose. Add herbs and/or spices and whisk in cold butter, small amounts at a time, while swirling the skillet until it is melted and incorporated into the sauce. The butter adds richness and body to the sauce.

To SEPARATE FAT from soup and other cooking liquids, remove chunky items. Place the slightly cooled remaining liquid in a sealable plastic bag and allow the fat to rise to the top of the liquid. Snip a small hole in the bottom  corner of the bag and drain the liquid into another container, pinching the bag closed before the fat flows out.  

CORNSTARCH can be used to thicken soups and sauces by dissolving them in a small amount of cold liquid, to prevent lumps, before being added. This is called a” slurry”. This method of thickening can be used substituting all-purpose flour, arrowroot, or potato starch, as well.

VEGETABLE or BEAN SOUPS can be thickened by pureeing some of the soup. and adding it back to the rest of the soup. Bread can be used to thicken watery soup, also. Soak several pieces of crusty bread in some of the broth, puree it in a food processor and add back to soup. The soup will thicken after itis brought to a boil.

PARMESAN CHEESE RINDS should be kept and frozen to be added to soups, stews, or chili to enhance flavor.

Keep GRAVY WARM by putting it into an insulated coffee carafe until needed.

FOOD HISTORY:  JUNETEENTH, "RED DRANK" AND AFRICAN/AMERICAN CULTURE  

Lincoln signed the Emancipation Proclamation on Jan,1 1863, ordering all slaves to be  freed.but it wasn't until Dec.1865 that the Thirteenth Amendment abolished slavery in the whole United    States. Because the Union army of 1863 didn't have enough men to ensure that all slaves were free in all the southern states, many African Americans remained enslaved. It wasn't until two years later, in 1 865, that they army had strength enough to enforce the Emancipation Proclamation in all the Confederate states, including Texas, the most distant Confederate state,  This occurred, finally, for  the last of two hundred thousand enslaved persons still in Texas, when General Grainger arrived in  Galveston, on June 19th (JUNETEENTH)) and read "General Order #13", informing them of their freedom. Because Texas had been one of the last states to participate in the slave trade, many Africans who came through Galveston were from both Africa and via the Caribbean, which in the later years, were mainly the Yoruba peoples from Nigeria, Benin, and Togo and the Konga peoples from Angola, Democratic Republic of Congo, Republic of Congo and Gabon. When they came, they brought with them and maintained many of their traditional African heritage. They celebrated their freedom by buying land across Texas, established Emancipation parks in Houston and Austin and the Booker T. Washington park in Meria, TX. They celebrated further, by embracing the colors of Africa - black, green and red - the colors of the Pan -African flag. Further, they celebrated by drinking, Red Drank" a red colored drink, long enjoyed in social gatherings in many regions of West Africa and by peoples of African descent in America. The type of "Red Drank” varied, whether a red "tea" flavored with Hibiscus flowers or Kola nut, both indigenous to West Africa, a fruity red soda, made using watermelon or strawberries or, even later, red Kool-Aid. . The only constant for the drink was its red color - symbolizing the blood shed by their formerly enslaved ancestors. Because of this, any kind off "Red Drank" is associated with and drank, at Juneteenth festivities. Other red colored foods were added to the tradition later; Red Velvet cake  and red rice and, even later, red Kool-Aid..

 

Recipe for Watermelon "Red Drank"

6 C watermelon pieces

3/4 C granulated sugar

1/4 C water

3 C sparkling water, plain or lemon-flavored soda

Blend all ingredients, except sparkling water o lemon flavored soda and pour through a fine sieve to remove any seed particles.

Combine watermelon mixture with sparkling water or soda. 

Serve with ice.