Day 23 Culinary III

Mots Du Jour       2/3/11

·         Pousser-To rise; To leave a yeast dough to increase in volume . (2) To feed meat into a meat grinder

·         Praline-Caramelized sugar with almonds or hazelnuts, ground to a smooth paste, used to flavor and decorate pastries  

·         Quadriller-(1) To mark squares or diamonds on meat, using a grill (2) To mark squares using a knife

·         Quatre-epices-Four spices; a mixture of ground pepper, cinnamon, nutmeg, and cloves. Often used to flavor meat stuffings

·         Quenelles-(1) Dumplings made of meat, poultry, or fish puree, mixed with egg white and cream. Usually molded with two spoons into an egg shape. (2)Oval three-sided shape made using two large spoons

·         Rafraichir-To refresh, to cool to chill; to quickly cool in cold water a food that has been  blanched

·         Raidir- To seize or sear; to precook with-out coloring

·         Rassir-Stale; not fresh

Day 23

Production:

Ossobucco pg. 343

Rissotto Parmagiana

Sauté fennel with garlic and fresh tomato

Pasta

Ossobucco- first- Sear well, make sure you have enough stock.

Fennel- Emancie, olive oil, garlic, and tomato

Pasta- Anytype.