Throughout this class we learned about all the techniques and recipes from the French cuisine
Bisque is a smooth, creamy, highly seasoned soup made crustaceans. The key to have that deep seafood flavor is by caramelizing the ingredients in order to develop a good base for the soup
It is a baked egg dish with spinach and mornay sauce. "En cocotte" means the way it is cooked by placing it in a ramekin and baked in a water bath; "florentine" means any dish that features spinach
It is a chicken stew cooked in red wine and for long period of time. Searing the chicken pieces and vegetables well is the base of this dish
A rack of lamb crusted with herb breadcrumbs where the lamb is "frenched" which means the process of cutting away fat and meat from the bone end of a rib.
It is a pan fried fish fillet topped with toasted almonds and brown butter sauce
A mousseline is a fish puree that has been bind together with eggs, cream and seasoning. To make this make sure all ingredients and equipment used is cold in order to emulsify the mixture.It can be used as a stuffing then cook it by poaching or steaming.
It is a minced or finely chopped raw beef mixed with various ingredients and commonly served with a raw egg and dijon mustard. In this case the egg yolk was confit which means it was slowly cook in fat (olive oil) that was heated up to 149F
It is beef braised dish with red wine, a variety of vegetables and cooked for a long period of time until the beef is tender
It is an upside down apple tart
To "flambe" is a french word which means flame and it refers to adding liquor to the food and lighting it on fire. By cooking the alcohol in the liquor it will give a nice flavor to the dish and only the taste of the liquor will remain