Chef Gabe's Basics of Dairy Cooking

Summary

In this episode of 'Under the Hood,' Chef Gabe explores the rich world of cooking with dairy, a rare treat for him. He demonstrates how to make classic hollandaise sauce, versatile enough for eggs Benedict, roasted vegetables, or white fish. He also shares his ultimate toasty cheese bread technique, perfect for soups, appetizers, or a gourmet grilled cheese. Finally, Chef Gabe dives into creamy French sauces, including béchamel and two variations of Mornay sauce, showcasing dishes like pasta with cured salmon and baked potatoes with caramelized toppings. Throughout, he provides practical tips, wine pairings, and creative ways to elevate everyday dairy dishes.

Takeaways

• 🧈 Chef Gabe demonstrates how to cook with dairy, including butter, cheese, and milk, which he rarely gets to use.
• 🍋 Hollandaise sauce is made with butter, egg yolks, and lemon juice, and can be kept warm over a double boiler while whisking occasionally.
• 🥚 Eggs Benedict can be enhanced with smoked salmon and hollandaise sauce instead of traditional ham.
• 🥕 Hollandaise sauce can also elevate crudités, roasted vegetables, or white fish when combined with tarragon, capers, and shallots.
• 🧀 The ultimate toasty cheese bread involves toasting bread with butter, then adding grated Parmesan to create a crispy, cheesy layer.
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• 🍲 Crispy cheese bread can be served with soup, used as an appetizer with ricotta and jam, or transformed into a gourmet grilled cheese sandwich.
• 🥖 Grilled cheese can be elevated with herb-marinated sun-dried tomatoes, roasted mushrooms, fresh mozzarella, and basil for a rich, flavorful experience.
• 🥛 Sauce Mornay, a versatile dairy-based sauce, is made by first preparing a roux, then bechamel, and finally adding cheese and egg yolk.
• 🧀 Two variations of Mornay sauce include a blue cheese version (for pasta with peas and salmon) and a Gruyere-Parmesan version (for baked potatoes or other dishes).
• 🍷 Chef Gabe pairs his dairy dishes with wines such as Barron Herzog Chenin Blanc and Herzog's Special Reserve Chenin Blanc, enhancing the overall culinary experience.
• 🎨 The overall message encourages creativity in cooking with dairy, using butter, cheese, and milk to transform simple dishes into gourmet meals.

Q & A

Who is the host of the video and what is the main theme?

The host is Chef Gabe, and the main theme of the video is cooking with dairy, including tips, tricks, and recipes using butter, cheese, and milk.

What is hollandaise sauce, and what are its main ingredients?

Hollandaise sauce is a rich, creamy sauce made with clarified butter, egg yolks, and a bit of lemon juice, often seasoned with cayenne and salt.

What is the process Chef Gabe recommends for making hollandaise sauce?

Chef Gabe recommends preparing a double boiler, whisking 12 tablespoons of softened butter with 6 egg yolks, slowly adding half a cup of boiling water, whisking for 7–10 minutes until thickened, and then adding lemon juice, cayenne, and salt.

How does Chef Gabe suggest using hollandaise sauce?

Hollandaise can be used on eggs benedict, drizzled over roasted or fresh vegetables, or enhanced with tarragon, minced capers, and shallots for serving over white fish.

What is the 'ultimate toasty cheese bread' and how is it prepared?

It is a bread toasted with butter and parmesan cheese. Chef Gabe melts butter in a pan, toasts a slice of bread on both sides, sprinkles the pan with grated parmesan, returns the bread to pick up the cheese bits, and cooks until golden and crispy.

What are some suggested ways to serve crispy cheese bread?

Crispy cheese bread can be cut up and served with soup, used as a base for appetizers with ricotta, jam, honey, and lemon zest, or turned into a grilled cheese sandwich with toppings like sun-dried tomatoes, roasted mushrooms, fresh mozzarella, and basil.

What is a béchamel sauce and how is it made?

Béchamel is a classic French white sauce made by creating a roux from butter and flour, then whisking it into hot milk with a bay leaf and nutmeg until smooth.

What are the two variations of Mornay sauce shown in the video?

One variation is blue cheese Mornay, made by adding blue cheese and an egg yolk to hot béchamel. The other is Parmesan and Gruyère Mornay, made by adding Gruyère, Parmesan, and an egg yolk to hot béchamel.

How does Chef Gabe suggest using Mornay sauces in dishes?

Blue cheese Mornay can be tossed with cooked fettuccine, peas, diced cured salmon, and lemon juice, while the Parmesan-Gruyère Mornay can be spooned over baked potatoes with caramelized onions, wilted spinach, and roasted red peppers.

Which wine pairings does Chef Gabe recommend for the dishes shown?

He recommends Baron Herzog Chenin Blanc with the ultimate toasty cheese bread and Parmesan-Gruyère Mornay dishes, and a sparkling Trapp champagne with the blue cheese Mornay pasta.

Why does Chef Gabe emphasize cooking with dairy in this video?

Chef Gabe rarely gets to cook with dairy, so he wanted to explore its versatility and share favorite recipes and techniques that highlight the flavors of butter, cheese, and milk.