Wednesday, February 16, 2011

Day 9 Culinary III

Mots Du Jour
·         Decouper-To cut; to cut using scissors, a knife or pastry cutter
·         Deglacer- To deglaze; to dissolve with liquid the substance attached to the bottom of the pan
·         Degraisser- To degrease; to remove excess fat from the surface of a food or sauce
·         Delayer-(1) To thin with water (2) To dissolve in liquid
·         Demi-Glace- Meat, fish, or chicken stock reduced to a concentrated form
·         Demouler- To unmold; to carefully remove a preparation from the container in which it was placed to give it a specific form
·         Denoyauter- To pit; to remove the seed or pit of stone fruits and olives with a knife
·         Des-Cubes; small regular squares
·         Desosser- To debone; to remove the bones from the meat and fowl
Day 9
·         Mots du Jour
Production:
·         Escollope de dinde pane viennoise (turkey scaloppini)
·         Shitake mushrooms sauté with shallots
·         Cream sauce
·         Pommes croquettes
·         Asparagus
·         Lemon olive anchovy garnish
·         Green salad vinaigrette
Turkey Escalope- Breaded
Heat up butter in a small pan and add the escalope, heat until golden brown (over low heat)
Mushroom Sauce- sauté mushrooms, add shallot and deglaze with cream
Pommes Croquette(in book)
5 asparagus peeled, poached and tossed in butter
Salad- Red wine vinegar, parsley, salt and pepper, mustard oil. Chopped shallots, toss
Salt and pepper in the bowl first, then add spoon of mustard, then a spoon of vinegar, drizzle oil while you whisk, then add parsley
Decorate for escalope- Lemon/ 1 slice, olive on top, with anchovy wrapped around, and parsley.