French Cuisine

Name Khaled Abdelmajeed, Instructor name: Atifa Prinsloo, Class name: French Cuisine. French Cuisine is cultural, traditional, sophistication, and, perhaps above all, a love for food. The French look beyond the ingredients and techniques that go into creating a rich blend of flavors. In this class, I learned how to make classical French dishes. So Let's take a look at what I have done in this class.

velouté: is one of the 5 mother sauces of French cuisine, it is a white stock made from veal thickened with pale roux. Bacon Vinaigrette with Lettuce Hearts: This flavourful sauce is made from rendering the fat from bacon, sweating the onions then deglazed with Sherry, stock and some oil. It is better to let the oil infuse with the bacon for a day to have more flavour. Choron sauce: is hollandaise sauce that we added tomato paste to change its colour and add more flavour Crème Anglaise: a light pouring sugar and egg custard used as a dessert cream or sauce, served with fresh strawberries

Shrimp bisque: Sautéing and simmering shrimp and lobster shells to make a quick stock giving the soup a deeper, richer flavor and thickened with rice. Consommé : soup made from meat stock generally beef that is clarified into a clear and flavorful liquid broth. Egg whites are used to clarify the meat stock and mirepoix added to give flavour. Royale: is an egg custard, baked in a water bath and then cut into fancy shapes.

Chicken cordon blue: is a chicken breast stuffed with cheese and ham and breaded. It is pan-fried and gets finished in the oven. Coq au vin: is a classic French cuisine, a chicken marinated in red wine and served along with salted pork, carrots, mushrooms, and pearl onions.

PAUPIETTES DE SOLE À LA MOUSSE DE SAUMON: This is a sole paupiettes stuffed with salmon mousseline, tied together with chives, and poached in court bouillon. Served with Julienne De Légumes, vegetables cut in julienne, topped with creamy tomato sauce. Pan-Fried Trout, Toasted Almonds: Trout quickly pan-fried and served with almond, tomato, lemon juice, and parsley sauce to top the fish and accompanied with salad and a grilled lemon

Lamb chops: seared, rendered, rack of lamb brushed with dijon mustard and coated with toasted garlic and herb bread crumbs. The flavors adapted in the pan are deglazed with red wine and monte beurre. Pork rack: Roasted pork loin served with a variety of vegetables and veal glaze

Beef bourguignon: A French-style beef stew that involves beef being marinated in red wine and served along with salted pork, carrots, mushrooms, and pearl onions Steak tartar: Or called steak tartare, this dish contains raw beef and is served along with capers, caper berries, cornichons, parsley, shallots, dijon mustard, sherry vinegar, raw egg yolk, and crouton

Oeufs en cocotte: sauteed spinach topped with Mornay sauce (which is béchamel sauce and cheese) and an egg, topped with cheese, baked in the oven over a bain-marie. Tatin: An upside-down tart in which caramel sauce and apple wedges are combined together baked in the oven until browned, topped with fresh berries, peach and fresh mint leaves