Vicelle Ora
Cuisine et restauration
LaSalle College Vancouver
CUL 264: CLASSIC FRENCH CUISINE
This portfolio is created to showcase the products I made during "Classic French Cuisine" class. (Disclaimer: All recipes are not created by the publisher of this portfolio.)
Consommé is a clear soup made from stock that is clarified with clearmeat. Beef stock is used as the base. Royale, an egg custard, is added to garnish the soup.
Bisque is one of the most famous seafood soup. Its base is made from strained broth of crustaceans. It has smooth texture and rich and creamy flavor from shrimp, herbs and spices. It has a bright orange color due to caramelization of shrimp, vegetables and tomato paste.
Savoyard Potato is a classic French dish made up of baked potatoes flavored with cheese, herbs and spices that is au gratin with panko and cheese. Potatoes are cooked tender and has a rich cheesy flavor.
Oeufs en cocotte is a method of baking egg in individual vessel like ramekin while florentine means spinach. Egg is baked with spinach and mornay sauce then au gratin with panko and cheese. It has a rich creamy and cheesy flavor with runny yolk.
Breaded chicken breast stuffed with prosciutto and Swiss cheese. It is golden brown and crisp outside while tender and cheesy inside.
Braised chicken in red wine with lardons and mushrooms. Its sauce has rich dark brown color and nappe consistency with distinct flavors from red wine and herbs.
Paupiette is a piece of meat/fish rolled and stuffed with filling. For this recipe, Sole was stuffed with salmon mousseline. Sole's flesh is moist and has a hint of herby taste due to the poaching liquid, while salmon mousseline is rich, creamy and smooth. It is served with buttered vegetable bundles and butter sauce.
Pork rack roasted over a bed of mirepoix and vegetables . The pork has a golden brown, crispy skin and tender flesh. It is served over roasted vegetables with rich demi-glace sauce.
Lamb rack coated with herb crumbs and roasted until medium rare. The lamb is golden brown & crispy outside while pinkish and tender inside. It is served with whipped potato, maple-glazed baby carrots and rich veal glaze sauce.
This dish is a classic French beef stew. Its sauce is rich and flavorful due to its main ingredients: beef, red wine, bacon and mushrooms. It is served with potato marbles tossed in parsley and butter.
This is also known as Steak Tartare. It is a fresh cold raw beef mixed with herbs and spices like shallots, horseradish, mustard and capers. It is usually garnished with confit egg yolk and and croutons.
Pan-fried frog legs coated with rich sauce with a balance taste of saltiness and sourness from tomatoes, wine, anchovies and olives.
Calf's sweetbreads braised in stock with vegetables and sachet d' epice. It is served over tossed frisse, carrots, turnips, pearl onions and green peas in butter and served with rich flavorful sauce.