Thursday, January 27, 2011

Day 2 Cullinary III


Mots Du Jour   Jan 3, 2011
·         Angelique-
·         Angalise- A mixture of whole eggs, oil, water, salt and pepper, used to help coat food with flour and bread crumbs, (2) A dish cooked in boiling water
·         Aplatie- To flatten a piece of meat or fish in order to make it more tender and facilitate cooking
·         Appareil-A mixture of the principal elements of a final recipe (usually egg based)
·         Aromate- A condiment or veggie with a characteristic smell or taste (spices and herbs). Often used in reference to a combination of flavoring veggies, such as carrots, onion, leeks, and celery
·         Aspic- A dish composed of meat, veggies,and/or fish that is cooked, chilled, and molded in gelatin
·         Assaisonner- To season; the addition of a preparation of certain ingredients that bring  out flavor of the food.
·         Attendrior Rassir- To allow a piece of meat to age under refrigeration for a few days to make it more tender. (2) To become stale
·         Au Jus-Served with natural cooking juices
Day 2
·         Lobster Bisque
·         Salmon Moubard
·         Black or Green Lentils
·         Belgium Endive

Lobster Bisque:
·         Mirepoix- Tarragon- Bay Leaf- 3 Garlic- Black Pepper- Thyme- Cayenne
·         2oz Flour
·         1qt Liquid
·         Shallots
·         Wine

1.      Chop Shells
2.      Sweat Shallots med heat, Season with Salt & Pepper
3.      Sweat 5-6mins, Add all veggies sweat for 6mins
4.      Add Flour and mix well
5.      Deglace with 1qt water and ½ cup white wine
6.      Mix well, bring to boil then turn down
7.      Add Tomato & Piece of white fish
8.      Bring to slow boil cook 35-40mins Taste & Season
9.      Strain and add 1/4cup of cream and return to boil


*** If a fish is cooked in a sauce no lemon is used as a garnish***

Belgium Endive:
·         Sautee
·         Season Salt and Pepper with a little bit of Lemon Juice

1.      Quarter the Endive leaving the core in
2.      Place butter and oil in a Sautee pan
3.      Place Endive in the pan over low heat
4.      Make sure that there isn’t much color in the end
5.      Once almost done, add lemon juice

Salmon:
·         Shallots
·         Tomato
·         Stone Ground Mustard
·         Cream

1.      Chop shallots finely
2.      Peel deseed and dice tomato
3.      Place shallots and tomato in a pan
4.      Place salmon on top
5.      Cover the salmon with the mustard
6.      Pour the cream  about ½ cup into the pan
7.      Bring to a boil
8.      Then place in the oven at 380 for about 6-9mins

Lentils:
·         2oz of Carrots
·         2oz of Onions
·         Water

1.      Chop the onion  and carrots
2.      Place the lentils in a pot
3.      Cover them with water
4.      Add the carrots and onions and bring to a boil
5.      Boil until tender
6.      Strain and toss in melted butter

 I know, not a very pretty plate... but it was my first one.

Monday, January 17, 2011

Day 1 Culinary III


Mots Du Jour (Words of the Day) Jan 5, 2011
·         Abaisser- To roll a dough to the desired thickness with the aid of a rolling pin
·         Abats- Offal; internal organs of butchered animals sold mainly by stores called triperies that specialize in this.
-White Offal are sweet breads feet and brains.
- Red Offal are heart, lungs, liver.
·         Abattis- The feet, neck, head, wingtips, liver, gizzard, and heart of poultry
·         Accommoder- To prepare and season a dish for cooking
·         Acidifier- To add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation
·         Aciduler- To make a preparation slightly acidic, tart, or tangy by adding a little lemon juice or vinegar
·         Affuter- To sharpen the cutting edge of a knife by using a steel or sharpening stone
·         Aiguillette-  A long narrow slice of meat cut from the breast of poultry (especially duck) and game birds
·         Aiguiser- See Affuter
·         Allumettes- (1) A type of savory petits fours (long rectangles of puff pastry) covered with cheese or filled with anchovies. (2) Very thin French fries; Pommes Allumettes

Day 1
Review Syllabus
Rules and Policies
Caviar project due Week 4 Monday 1/24 between 10-12 pages
Mots Du Jour
Test #1 Preview
Hot food served hot and cold foods served cold!
Poissons (fish)
Fish lecture: Salmon, Tilapia, Sole, Trout, Snapper
Fatty and Lean fish, Salt and Fresh Water Fish
Round and Flat fish, Warm and Cold water

Research Caviar- Sturgeon  with pictures of each fish  and eggs with price per ounce, then expand to other fish, explain how to serve it, and eat it. Any fishing regulations which sea the sturgeon come from(Caspian sea)  History of Caviar

Dish 1- Pork Loin with 3 veggies, sauce, garnish
Dish 2- Risotto parmesan  with chicken stock and cheese
Dish 3- Lamb stew out of book page 243

Book- Everything. Every page given out and any notes. Typed.

Blanchir- Blanch- Partially cooked
Pocher- Poach- Kinfe tender
Sauter- Sm amount fat high heat
Rotir- Dry Season
Braiser- 1st step season, 2nd sear, 3rd veggies, 4th Liquid, 5th Oven
Griller- Fish- oil and flour before grill
Frire- Deep Fry

1 Cup of sauce per person.

Fish pg 433

Flat fish bones are lined up- 4 filets
Round Fish- 2 filets

Cold Saltwater Fish
·         Halibut
·         Sole
·         Turbot
·         Salmon
              Warm Saltwater Fish
·         Mahi-Mahi
·         Sword Fish
·         Snapper
·         Tuna
              Lean- White Fish
·         Halibut
·         Sole
·         Mahi-mahi
                Fatty(Grills Better)
·         Tuna
·         Salmon
·         Mackerel
                Cold Fresh Water
·         Bass
·         Perch
               Warm Fresh Water
·         Catfish
·         Tilapia
Rainbow trout is the only fish served with scales.
If you leave the head on a fish- Scale, defin and gills.

Thursday, January 6, 2011

Culinary Day 2

So from left to right it is Endive, Salmon with a cream sauce, and Green Lentils with tomatoes and onions.