Day 3 Cullinay III

Mots Du Jour             Jan 5, 2011

·         Bain-Marrie-A hot-water bath; a way of cooking or warming food up by placing a container in a pot of very hot water. Used for preparations that must not cook over direct heat, for keeping delicate sauces hot, and for melting chocolate.

·         Barder- To cover or wrap a piece of meat, poultry and occasionally, pastry with a very thin piece of pork fat for protection and basting during cooking. This prevents drying out.

·         Barquette- A small, long oval pastry mold

·         Batonnet-Small stick; usually refers to a type of veggie cut

·         Bavarois- Bavarian cream; a cold dessert made from crème anglaise, set with gelatin and whipped cream

·         Bechamel- White sauce made from milk and white roux

·         Beurre-Butter

·         Beurre Blanc- Butter-based sauce made from a reduction of dry white wine, vinegar and shallots. Mainly served with poached or grilled fish

·         Beurre Clairifie- Clarified butter; butter that is gently melted in order to remove the impurities that float to the top and the whey that sinks to the bottom.

Day 3

·         Demo: Gravlax

·         Lax or Smoke Salmon

·         Mollusk p.e.i & green lip mussels- New Zeland

·         Moules Mariniere(demo)

·         Angel Hair Tomato Pasta

·         Roasted Spaghetti Squash

·         Grilled or Sauteed garlic baquette with olive oil

·         PARSLEY

·         Fish Stock

P.E.I- Prince Edward Island

In the cold months shellfish is safer to eat

Gravlax- Wet cure Salmon- Norwegian style- Non Smoked.

Lox-Dry Cured then Cold Smoked Salmon

Mollusk- Mussels

PBO- Pin Bone Out

Pasta: 1 egg, olive oil, salt and flour. 20% spinach or tomato flavor/powder. 80% flour

Reduce the cream with garlic

Squash:

1 tomato per person

¼ of squash

Salmon- Recipe in booklet

Mussels-

Butter, fine chopped onions, garlic, sweat, add thyme and bay leaf, season salt and pepper, remove beard, deglaze with wine ½ cup, bring to boil, add little bit of cream ½ cup, once back at boil, place lid on.  

Oops! Ate them before taking the picture!

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.

Day 1 Culinary III

Mots Du Jour (Words of the Day) Jan 5, 2011

·         Abaisser- To roll a dough to the desired thickness with the aid of a rolling pin

·         Abats- Offal; internal organs of butchered animals sold mainly by stores called triperies that specialize in this.

-White Offal are sweet breads feet and brains.

- Red Offal are heart, lungs, liver.

·         Abattis- The feet, neck, head, wingtips, liver, gizzard, and heart of poultry

·         Accommoder- To prepare and season a dish for cooking

·         Acidifier- To add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation

·         Aciduler- To make a preparation slightly acidic, tart, or tangy by adding a little lemon juice or vinegar

·         Affuter- To sharpen the cutting edge of a knife by using a steel or sharpening stone

·         Aiguillette-  A long narrow slice of meat cut from the breast of poultry (especially duck) and game birds

·         Aiguiser- See Affuter

·         Allumettes- (1) A type of savory petits fours (long rectangles of puff pastry) covered with cheese or filled with anchovies. (2) Very thin French fries; Pommes Allumettes

Day 1

Review Syllabus

Rules and Policies

Caviar project due Week 4 Monday 1/24 between 10-12 pages

Mots Du Jour

Test #1 Preview

Hot food served hot and cold foods served cold!

Poissons (fish)

Fish lecture: Salmon, Tilapia, Sole, Trout, Snapper

Fatty and Lean fish, Salt and Fresh Water Fish

Round and Flat fish, Warm and Cold water

Research Caviar- Sturgeon  with pictures of each fish  and eggs with price per ounce, then expand to other fish, explain how to serve it, and eat it. Any fishing regulations which sea the sturgeon come from(Caspian sea)  History of Caviar

Dish 1- Pork Loin with 3 veggies, sauce, garnish

Dish 2- Risotto parmesan  with chicken stock and cheese

Dish 3- Lamb stew out of book page 243

Book- Everything. Every page given out and any notes. Typed.

Blanchir- Blanch- Partially cooked

Pocher- Poach- Kinfe tender

Sauter- Sm amount fat high heat

Rotir- Dry Season

Braiser- 1^st step season, 2^nd sear, 3^rd veggies, 4^th Liquid, 5^th Oven

Griller- Fish- oil and flour before grill

Frire- Deep Fry

1 Cup of sauce per person.

Fish pg 433

Flat fish bones are lined up- 4 filets

Round Fish- 2 filets

Cold Saltwater Fish

·         Halibut

·         Sole

·         Turbot

·         Salmon

              Warm Saltwater Fish

·         Mahi-Mahi

·         Sword Fish

·         Snapper

·         Tuna

              Lean- White Fish

·         Halibut

·         Sole

·         Mahi-mahi

                Fatty(Grills Better)

·         Tuna

·         Salmon

·         Mackerel

                Cold Fresh Water

·         Bass

·         Perch

               Warm Fresh Water

·         Catfish

·         Tilapia

Rainbow trout is the only fish served with scales.

If you leave the head on a fish- Scale, defin and gills.

Culinary Day 2

So from left to right it is Endive, Salmon with a cream sauce, and Green Lentils with tomatoes and onions.