The SAUCETALK NEWSLETTER
Club Sauce…where sauce is the art and the essence of fine cooking!
In This Issue:
Wake up call
In the news…
Greetings to all! Tis’ a Mother’s Day wake up call from Club Sauce with a timely array of gift ideas and special savings from our select group
of partners. Make shopping easier this year with time and gas saving ideas all from your easy chair, anytime day or night. It couldn’t be simpler and yet always appreciated – Order and ship a variety of gifts such as a lovely bouquet of flowers or a gift of her favorite wines, perhaps coffee
from Hawaii, a fruit baskest from Florida or a delicious Maryland crab feast just for starters.
Fond memories of mom in the kitchen may be just the inspiration
you need to gift her with a membership in the Rouxbe Cooking
School. They are a premier lifetime partner for honing kitchen skills,
learning new cooking techniques and the gathering of recipes on her
own time. A professional school with professional training for the beginner as well as the seasoned cook (pardon the pun). I promise you there is always something new to learn when it comes to cooking. I know, I own a membership and find it a great resource and teaching tool in the kitchen or when I want to kickback and learn something new.
Click here for a free Rouxbe Cooking School. demo and cooking lesson.
The Club Sauce home page has a variety of great gift ideas offered by our premier partners as well as a number of authorized special discounts
now through Mother’s Day.
These are some of the most popular categories to delight mom on her special day.
Demi glace, stocks and finishing sauces
Aged balsamic vinegar, Saba dressing,Verjus, Pomegranate Splash
Salsa, chutney and spicy jams
BBQ sauces, seasonings and rubs
Truffles, capers and saffron
Beef, meats and wild game
Fish, seafood and caviar
Cookbooks, magazines, to cooking untensils and equipment
In the news
Important food facts and research seems to be making the news on a daily basis. I believe that much of it is overlooked or lost in this seemingly chaotic world and is worth repeating. Not only does it pertain to what we are putting into our bodies but is an overall health and well-being concern on a daily basis – if not for all, at least for most of us.
The following news caught my eye along with a related website link
to the Monterey Bay Aquarium. All in conjunction with my previous newsletter regarding the Mislabeling of Fish and Seafood (posted on The SauceTalk Newsleter Blog). This particular news item has to do with Whole Foods as well as a number of other stores and restaurants limiting the species of seafood they would carry in the future in addition to where and how the seafood was harvested.
I have created a link to the Monterey Bay Aquarium – specifically their
Seafood Watch program detailing what to buy and why with tons of additional information regarding sustainability, seafood and the sea. It is informative as well as thought provoking with information about What You
Can Do to become more aware of the oceans around us as well as helping
in their sustainability.
Jules Silver and the Club Sauce Team
Meat Glue – Know what you eat.
Creamy Crab Soup Recipe
Periodically we come across an interesting topic that is relevant
to our readers because we are most interested in what we eat or
what we feed our kids. This article is about meat glue and how it is
used in the food industry. Meat glue can also be used to deceive
a buyer into believing they are receiving what they thought they
were paying for.
I found this particular article in Forbes magazine (it includes
other relevant links) of particular interest because I like to be aware of what goes into my body. What I put into my body may not
necessarily be the most beneficial food that I am ingesting but
at least I am made aware of its quality and its risks.
I find this especially so when I am eating at a restaurant. I like to
know that what I am eating is what I am paying for. If it is other
than that I would at least like to know that I have a choice in the
matter. As an example real crab versus fish made to look and taste
like crab, ground and then glued together, or chicken made into
nuggets. Another prime example is chunks of meat glued together to
look like a single cut of fillet. Knowing is also important to those
who have different religious beliefs or may have an allergic reaction
to certain ingredients.
The importance of what we eat and where it is raised has become an
important factor at farmer’s markets (grow local, buy local, eat local)
as well as health food stores or stores inclined to support locally
grown foods and their healthy attributes.
Again this bit of information is not brought to you as a pro or con
issue but to keep you aware of a trend that is growing not only in the
U.S. but in other parts of the world. BTW you will find meat glue a
banned product in some other countries.
Please feel free to forward this to others that may have an interest
in what they eat.
Creamy Crab Soup
Here’s a dandy delicious creamy crab soup recipe from one of our
partners The Crab Place for the best tasting crab meat. We also
noticed a great substitution using one of our popularly suggested
products. The recipe calls for 4 cups vegetable stock – we suggest
using Vegetable stock by More Than Gourmet. You can order the
crab and the stock quickly and easily by going to the highlighted
links above or in the recipe below.
Makes 4 servings
4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
4 cups vegetable broth Vegetable stock by More Than Gourmet.
1 cup heavy cream
½ pound The Crab Place Backfin Crab Meat
¼ pound The Crab Place Claw meat
Salt and freshly ground black pepper
Nutmeg to make it more elegant or
CrabPlace.com Seafood seasoning to make it more rustic
Melt 2 tablespoons of the butter in a large pot over medium heat. Add the
onion. Cook until soft, about 7 minutes, stirring every so often. Add
the tomatoes, potatoes, broth, and cream, and simmer slowly for 15 minutes.
Transfer the soup and the crabmeat to a standing blender and puree it
thoroughly. (Be very careful when blending hot liquids in a standing blender,
do not fill the blender more than halfway, and cover the lid with a towel.
The heat will push the lid off and you will be wearing crab soup instead of
Return the soup to the pot and the remaining butter. Boil it for 10 minutes.
Taste for salt and pepper, and add a pinch of nutmeg or CrabPlace.com Seafood
Seasoning. Serve immediately with crackers.