Day 25 Culinary III

Mots Du Jour        2/7/11

·         Tourner- To turn; (1) To give certain veggies a regular long shape, using a knife. (2) To mix ingredients together by mixing in a circular motion

·         Travailler-To work; to knead, mix, soften

·         Tremper-To soak; to dip; to wet

·         Truffer-To add chopped truffles to a dish, stuffing, or foie gras. To slide a thin slice of truffle under the skin of poultry

·         Turban-(1) A type of ring mold (2) Food preparation in such a mold

·         Vanner- To mix a cream or sauce as it cools in order to prevent lumps or the formation of a kin on the surface

·         Vapeur- Steam

·         Vinaigre- Vinegar

·         Zester- To zest; to remove the colored part of the skin of a citrus fruit

Day 25

·         Ratatouille

·         Persillade

·         Mutton Chop-noisetle- saddle- Mechoui- Navarin

·         Rouelle- cross section of leg bone in

·         Spring lamb- yearling mutton

·         Mechoui- Lamb roasted in 1 piece.

·         Navarin- Lamb stew

Production:

·         Roasted lack of lamb

·         Served with eggplant, zucchini, yellow squash, red or green pepper, onions.

·         Flageolets beans

·         Tomato Proveneal

Rack of Lamb- French, Sear, Roast, add veggies, sauté add garlic, rosemary, place rack of lamb on top, Roast, Make a ju slice rack of lamb

Ratatouille- Dice, sauté onions first, zucchini, squash, peppers, then eggplant

Beans- Start in cold water , add Brunoise of carrots, celery,  onions. Add a bay leaf, garlic and simmer for an hour +. Before serving, add butter and a little bit of ju.

Tomato- Garlic, Parsley, Bread crumbs, season, Herb of provance, add oil. Combine, cut both sides of tomato, take out a little bit of the middle, place the mixture in the tomato, place in oven until knife tender.