Day 22 Culinary III

Mots Du Jour       2/2/11

·         Persillade- A mixture of parsley and chopped garlic

·         Petrir- To knead; to work with dough

·         Piler-To grind; to make a powder by crushing with a mortar and pestle

·         Pilon-(1) a pestle; a tool used for crushing and grinding (2) The drumstick drumstick of a chicken

·         Pincee- A pinch; small quantity of a dry ingredients measured by pinching with the thumb and index finger 

·         Pincer-To pinch; to use a pastry crimper to crimp the edges of dough before cooking

·         Pintade- Guinea fowl

·         Pluche- Sprig; small leaves picked off the stems

·         Pocher- To poach, to cook in barely simmering water

·         Poeler- To pan-fry; to cook an element in a frying pan over high heat with minimal oil

·         Pointe- Point. (1)A small quantity measured using the point of a knife. (2) The tip of something

Day 22

Production:

Ris De Veau braise

Laitue Braisee (boston lettuce)

Foie D Veau au vinaigre on a bed of caramelized shallots

Couscous- Raspberries- Raisins- butter- haircots verts

Couscous- Melt butter in the pan then with sugar and add raspberries. Cook until the raspberries until they fall apart. Add the soaked raisins and a pinch of Cayenne. Add the soaked couscous.

Haircots- poached then tossed in butter

Sweetbread- pg. 273- Braised. Cut the brunoise very neat. Do step 1 and the serve step. Use Trumpet mushrooms of death. Cook the mushrooms with the sweetbreads.

Foie De Veau- Pg.265- Do step 1foie de veau. Sauce goes on top.  Served on a bed of couscous.

Shoulder- Stew or Braise

Shank- ossobucco

Rack- Veal Chop

Loin- tenderloin, sirloin

Leg- roast 1 piece or broken.

Lettuce- Blanc in salt water, shock in cold water, squeeze water out, season, put on a bed bruniose, butter, season, herbs of provance, veal stock, cover and place in the oven at 380degrees, 25-40mins Reduce stock and serve over lettuce.