Bechamel - white roux with milk, base for many sauces; served with eggs, fish, and poultry
Tomat - tomato, pork fat, and sometimes a roux; served with pasta, fish, poultry, and dumplings
Veloute - white roux with light stock; served with eggs, fish, poultry, vegetables, and pasta
Espagnole - brown roux wih meat stock; served with roasted meats
Hollandaise - egg yolk, lemon, clarified butter; served with eggs, vegetables, fish, and light meats
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Roux: mixture of flour and fat used to thicken sauces
White Roux - butter and flour
Brown Roux - butter and flour, cooked longer; sometimes animal fats replace butter
Saturday, June 30, 2018
More Fine Dining Terms
Prix Fixe - an entire meal offered by a restaurant for a set price, often three courses (app, main, dessert), substitutions not usually permitted. Pronunciation
Haute Cuisine -"high cooking" - that is, cooking of an elevated level - fine dining. 17th c. French origin. Pronunciation
Cuisine Classique - modernized Haute Cuisine associated with Escoffier (1846-1935) in which service russe and reliance on sauces are characteristic.
Nouvelle Cuisine - "new cuisine" that emphasizes fresh ingredients, lighter compositions, and avoidance of the overly complicated. Term as used today originated in the 1960s. Sometimes framed as a reaction against Cuisine Classique. Pronunciation
Haute Cuisine -"high cooking" - that is, cooking of an elevated level - fine dining. 17th c. French origin. Pronunciation
Cuisine Classique - modernized Haute Cuisine associated with Escoffier (1846-1935) in which service russe and reliance on sauces are characteristic.
Nouvelle Cuisine - "new cuisine" that emphasizes fresh ingredients, lighter compositions, and avoidance of the overly complicated. Term as used today originated in the 1960s. Sometimes framed as a reaction against Cuisine Classique. Pronunciation
Services and Courses
Service a la francaise: serving all the courses of dinner at once
Service a la russe: serving the courses in sequence, one after another
("buffet" is a version of the service a la francaise; "family style" is a variant for main dishes)
the traditional three course - soup and fish, roasts, desserts
(multiple dishes per course for formal meals)
Current Multiple Course Arrangements
3 course: appetizer, main course, dessert
4 course: soup, appetizer, main course, dessert
5 course: soup, appetizer, salad, main course, dessert
Service a la russe: serving the courses in sequence, one after another
("buffet" is a version of the service a la francaise; "family style" is a variant for main dishes)
the traditional three course - soup and fish, roasts, desserts
(multiple dishes per course for formal meals)
Current Multiple Course Arrangements
3 course: appetizer, main course, dessert
4 course: soup, appetizer, main course, dessert
5 course: soup, appetizer, salad, main course, dessert
Tuesday, June 26, 2018
Top Wines - most widely available
Pinot Noir
Artesa $$$
Saintsbury $$$
Merry Edwards $$$
Hahn $
Black Kite $$$
Argyle $$
A by Acacia $
Acacia Carneros $$
Zinfandel
Redemption, Alexander Valley Vineyards $$
Cabernet Sauvignon
Estate Reserve, Alexander Valley Vineyards Reserve $$$
Mourvedre
Cline $
Port
Heitz $$
Sauvignon Blanc
Foppiano $$
Joel Gott $$
Merry Edwards $$$
Chardonnay
Heitz $$
Ernest $$$
Viognier
Cline $
Chenin Blanc
L'Ecole No. 41 $
Champagne
Veuve Cliquot $$$
Ruinart $$$
Mumm's Napa Brut $
Artesa $$$
Saintsbury $$$
Merry Edwards $$$
Hahn $
Black Kite $$$
Argyle $$
A by Acacia $
Acacia Carneros $$
Zinfandel
Redemption, Alexander Valley Vineyards $$
Cabernet Sauvignon
Estate Reserve, Alexander Valley Vineyards Reserve $$$
Mourvedre
Cline $
Port
Heitz $$
Sauvignon Blanc
Foppiano $$
Joel Gott $$
Merry Edwards $$$
Chardonnay
Heitz $$
Ernest $$$
Viognier
Cline $
Chenin Blanc
L'Ecole No. 41 $
Champagne
Veuve Cliquot $$$
Ruinart $$$
Mumm's Napa Brut $
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