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.