Jeerawut Sintavee
Cuisine et restauration
LaSalle College Vancouver
Classical French Cuisine
Understanding classical dish with the techniques for a better dish from the beginning of making sauces through the main entree dishes Instructor: Chef Atifa Prinsloo
Bisque De Crevettes
A purée cream soup made from crustacean shells; classic versions are thickened with rice. Very important to focus on the consistency of the soup as the cream soup. Adjust by add more cream for the thickened. Slowly cook; simmer, to avoid the soup to separate and also for release the flavor from the ingredients.
Consommé
A concentrated, thin and clear soup. The soup is thickened naturally by the gelatin; content of the consommé gives it’s a smooth texture when hot and sets it, when chilled to shivering jelly. Rich tasting, aromatic with distinctive flavor of main ingredients, golden to deep amber in color; based on the stock add in.
Haricots Verts Au Beurre, Pommes De Terre Savoyarde, Oeufs En Cocotte ‘Florentine’
Haricots Verts Au Beurre: This is Green Bean Bundles wrap with the prosciutto, shown the nice shape with the equally size of the bean, seared in the pan to get the nice color and finished with the olive oil Pommes De Terre Savoyarde: sliced potatoes baked with the cheese Gruyere Cheese, Garlic, salt and pepper, finished with the sprinkled cheese and panko breadcrumb in the salamander for the nice color presentation and the crispy texture from the panko as the additional on the dish. Cheesy and salty are the combination that looking for from the dish. Nicely cook for the potatoes gave the beautiful texture with the proper amount of cheese that added in. Oeufs En Cocotte ‘Florentine’: - Florentine is spinach, the dish that requires the egg to be over easy; egg white cooked and the yolk still runny. Come with the Mornay Sauce which is the base sauce from béchamel and add the cheese for the finished taste. Thick and creamy sauce that will give the flavor for the dish, important for the sauce to be warm and soft before add in the ramekin as we can use the crouton to dip in.
Chicken cordon bleu
Made of chicken breast and wrapped around a slice of prosciutto and a slice of cheese, breaded, and then pan fried then finished in the oven. Only pan-fried the chicken might not cook as we did double breaded so pan-fried is to get the nice brown color and to bake in the oven is to make sure that the chicken is fully cook by checking the inner temperature of 160F. The creamy sauce that made from white wine with the method “Beurre Monte”, is adding the cold butter in the sauce at the end of the process. Little bit sour from the sauce with chicken cordon bleu is good together as the chicken got the cheesy flavor from the cheese
Coq Au Vin
Chicken braised in red wine or Sherry and herbs, the important part to focus on is chicken need to be juicy not dry but it also need to be cooked. During the process, remove chicken early from the sauce to prevent overcook. Then adjust the consistency and flavor of the sauce. Mashed potato: adding the warm cream and butter when the potato then whisk to mixed well to prevent separate as the affect from the cold cream and butter.
Paupiettes De Sole A`La Mousse De Saumon
Fish dish that used the fish filet wrap with the mousseline; made of mascarpone, cream and salmon. Well blended and smooth. Cream sauce; method of monte beurre by adding the cold butter to the sauce for the thickness and cream for the consistency. As fish didn’t seasoning so this is requires for the stock to be flavorful that is the flavor for the fish while poaching and also the flavor from the sauce will help the dish to have the better taste. Be aware to the tomato paste as will give the sour flavor to the sauce.
FILLET DE TRUITE POÊLEÉ AUX AMANDES (PAN-FRIED TROUT WITH TOASTED ALMONDS)
As Trout is small so it is very important when its cook because the fish can be overcook and dry. Brown sauce, butter need to be brown, once it turn brown with the high heat can affect to the sauce to be burn. The flavor of the sauce will be sour from lemon and tomato. But the important of adding tomato at the very last to keep the nice shape but can get the flavor from the tomato too. Parsley as herb can help with the flavor and good smell for the dish. Be careful that parsley can turn brown as it in the pan too long.
PIECE D’AGNEAU “PROVENÇALE"
This is the lamb dish flavorful with the sauce of red wine with demi-glaze aside with creamy mashed potatoes and baby carrot tossed in the maple syrup. Demi-glaze: brown sauce and brown stock that have the strong flavor of tomato paste, reduction for 1 hour or more. Lamb usually serve as medium rare to medium, once it get to well done the texture of the meat will be too dry and won’t be good dish. The internal temperature that looking for at the stage is 135F-140F
CARRÉ DE PORC RÔTI AU JUS LIÉ (ROASTED PORK LOIN)
Roasted pork with vegetables and sauce made from white wine and demi-glaze. Sour flavor from the demi-glaze of tomato paste adjust with salt and pepper. Nicely cook of vegetables that served on the side, little bit caramelized for gave the flavor to the sauce. Overcook pork can affected to the dryness texture, prevent by cooked at the internal temperature requires of 145F. Trim the meat of the bone is to make it looks nice for serve. With the meat stick to the bone will make it messy once it cooked, meat burned.
TARTARE DE FILET DE BOEUF (STEAK TARTARE)
Raw beef cube sliced to mince seasoning with Red onion, Cornichons, mustard, salt and pepper. Serve with confit egg yolk on top and croutons on side. Balance flavor of salty and sour from the ingredients made it become a perfect dish. Very important to focus on the temperature because as it raw meat, the dish should be serve cold under the temperature of danger Zone, 4C. Avoid the bacteria to grow and danger to eat. confit is the process that used for the yolk, the purpose is to make the yolk hold, easy to plate without any break. Inside of the yolk must be still runny, the yolk wasn’t cook just to make it stay
BEOUF BOURGUIGNON – FRENCH STYLE BEEF STEW WITH BURGANDY WINE
Beef stew that have the flavor of red wine as the main, with the process of marinating, also one of the ingredient, Mushroom and pearled onion. Serve with the baby potatoes boiled tossed with butter and parsley. The dish can serve with toasted bread that use to dip with the gravy. Minimum 1 hour process to get the perfect flavor and the tenderness of the meat, the longest the better. Reduce the sauce too much can give the strong flavor, keep the seasoning process as the last to make sure that the dish is flavorful from the simmer process, otherwise will affect to the strong flavor, Adjust by add some stock to reduce the flavor down. Marinated meat in the wine is to get the flavor.
RIS DE VEAU BRAISÉS (BRAISED CALF’S SWEETBREADS)
Sweetbreads - the thymus glands of a calf or lamb The dish that have the flavor from carrot and onion with the herbs (Sachet d’epices); bay leave, Black pepper, and parsley, salt and pepper for the seasoning. The sweetbread itself need to tender texture but not dry out once served. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. The technique of soak the sweetbreads in the cold milk for 24 hours or overnight is for remove impurities and softens gamey flavors.
CUISSES DE GRENOUILLES À LA PROVENÇALE (Frogs Legs)
The taste of garlic with the wine and fishy from anchovy, parsley, cherry tomatoes are in the sauce that served with the frog legs. Frogs are amphibians that can be prepared like poultry or fish. Their texture and flavor are similar to those of chicken. Most of the frogs used in food service operations are farm-raised, so their meat is quite tender. Typically, only the legs are eaten.
ESCOFFIER’S CHOCOLATE SOUFFLE
Chocolate soufflé that served with crème anglaise, vanilla sauce, and fruit flambé. It’s all about dessert with all the elements of the dish is based on sugar. The technique of making soufflé is to gently fold the whipped egg white into the chocolate mixture. The process is to keep the air in the batter, the air is requires for soufflé to puff up nice.
TARTE DES DEMOISELLES TATIN (UPSIDE-DOWN APPLE TART)
This is the traditional dessert from French cuisine that come with puff pastry, apple and top with caramel sauce. Nice shape and presentation of the apple tart itself is to have the nice apple place in the shape of domino that requires the apple to not place in tight and while place it in the pan, must keep in flat. Bake time also important as overcook can affect to the shape of apple to loss their shape because it’s too soft to touch.