What would youx say toux a class on roux? I’d say, “let’s doux.” Roux is a combination of flour and fat, often butter, cooked together to create a thickener for gravies, sauces, soups, and stews. Sounds simple, right? But there’s much more to roux than meets the eye. Roux is used in various cuisines all over the world, from French to Hungarian to Cajun, and there is an art to achieving just the right color and level of nutty flavor to accompany the dish it’s destined for. Chef Emily Casey has spent much of her life in or near the American South, including grad school in New Orleans, so she knows a few things about making a good roux. How to avoid lumpy, clumpy roux? How to keep it from burning? How to get the most thickening power from your roux? You’ll learn it all. In the process you’ll use the best quality organic ingredients to make some of the classic recipes that call for a proper roux. No cornstarch or arrowroot in this class; we’re going all roux. Roux, baby, roux!
Recipes: Classic Béchamel Sauce and Creamy Macaroni & Cheese, Veal Blanquette, Cajun Crab & Shrimp Gumbo
Class Type: Educational, hands-on cooking class
Class Notes: Making roux is an art; come learn it!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future. Contact Emily