REVIEW: Mignons de porc Arlonnaise

Lesson 27
Mignons de porc arlonnaise
Ingredients List
1 pc filet de porc/pork tenderloin
20ml huile/oil
sel et poivre/salt and pepper
== Julienne de legumes/Julienne of vegetables==
100g carottes/carrots
100g poireaux/leeks
100g navets/turnips
100g champignons/mushrooms
40g beurre/butter
sel/salt
==Sauce/Sauce==
20g sucre/sugar
40g vinaigre de vin rouge/red wine vinegar
150ml biere blonde/blond beer
200g demi-glace
80g beurre/butter
==Pommes anglaises/Boiled potatoes==
6 pcs pommes de terre/potatoes

Cooking method: Saute


Dry the meat and trim any fat or nerves off.  Tie meat with string by looping around, and underneath.  Then tie sections at approximately every 1.5 inches.   Pat meat dry again and season with salt and pepper.  Cook in hot oil browning each side and arosser with the oil.  Remove meat to a rack and degrease pan.


Julienne carrots, turnips, leeks.  Cut mushroom caps and only use white parts (roughly julienne).  Etuver each of them separately in butter, salt and a little bit of water.


Cook extras for the sauce in hot oil.  Remove meats, add sugar and cook to caramel colour.  Add red wine vinegar, reduce to a syrup, and then add beer.  Reduce again.  Add veal stock, and reduce.  Add to pan used to cook meat and deglaze.  Adjust taste with extra beer, red wine vinegar or sugar.


Turn potatoes a L'Anglaise from cold water with coarse salt.  Lustre with butter to finish.


Comments:  Kinda difficult to tie the meat.  Be careful with the Julienne, must be perfect since this isn't that complicated.  The sauce is difficult to get perfect taste... be prepared to have to change some tastes at the end.  The meat needs to be pretty much golden on all sides in order to be done.  Don't forget to let it rest.. may need to make a loose tinfoil lid.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, paring knife, peeler, turning knife, brush

REVIEW: Civet de lapin à la française

Lesson 26
Civet de lapin à la française
Ingredients List
1 pc lapin/rabbit
==Marinade/Marinade==
1 pc carotte/carrot
0.5 pc celeri (branche)/celery (branch)
1 pc oignon/onion
1 pc bouqet garni/bouqet garni
0.5L vin rouge/red wine
3g poivre noir entier/black peppercorns
==Cuisson/To Cook==
30g farine/flour
30ml cognac/cognac
200ml fond de veau/veal stock
2 pcs gousses d'ail/cloves of garlic
==Garniture/Garnish==
100g poitrine de porc fumee/smoked bacon
150g champignons/mushrooms
150g oignons grelots/pearl onons
sel et poivre/salt and pepper
50g beurre/butter
2 pcs pain de mie en tranches/sliced white bread
2 brs persil/parsley
==Pates fraiches/Fresh pasta==
250g farine/flour
5g sel/salt
10ml huilde d'olive/olive oil
2 pcs oeufs/eggs
10ml eau/water


Cooking method: Braiser


Prepare marinade.  Huge bowl, red wine, mirepoix: carrots, onions, celery.  Black peppercorns. Get Bouqet Garni and garlic ready. 


Cut rabbit into 16 pieces.  For the ribs, put in the freezer, for a couple minutes, and then chop in a straight line.  Should be able to pull them back very easily by squeezing down.  As you cut up each piece, put in marinade.  (Ideally would be marinated for 24 hours)


Pasta dough.  Make a fountain with flour, and then add rest of ingredients and incorporate.  Make into a ball, cover with plastic, and put in the fridge to let rest as long as possible.  Roll out as thing as possible, the cut into square.  Dust flour liberally, and then fold in half.  Dust exposed side again, then repeat.  Then cut into small fettucine sized pastas


Remove meat from marinade and dry well, saisir.  Pass marinade through chinois to get the veg, and then boil the marinade and ecumer.   Remove meat and then saisir the G.A., singer and deglacer with cognac.  Add meat, red wine, and some veal stock.  Reduce veal stock on the side.  Add B.G. and garlic.  Bring to a boil, add coarse salt, bay leafs.  375 for 45-60 mins.


Garniture.  Pearl onions glacer a brun (sugar, salt, butter, water, paper hat).  Peel mushrooms, cut into quarters, saute in butter.  Make hearts with the bread and saute in butter.  Cut and saute lardons.


Remove meat from cocotte.  Pass sauce through chinois and reduce.  Add reduced veal stock if necessary.  Hache parsley.  Incorporate saute musrhrooms and lardons.  Plate with pearl onions, hearts and parsley.


Comment: This is a speed dish and is probably the hardest dish in Basic cuisine.  Debone your rabbit as soon as possible.  Marinate as you go along.  As soon as you are done your pasta dough, start saisir of rabbit and get it into the oven as quickly as possible.  Work on the garniture, and then do the pasta last.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Côtes de porc charcutière, pomme puree

Lesson 25
Côtes de porc charcutière, pomme purée
Ingredients List
2 pcs cotes de porc/pork chops
sel et poivre/salt and pepper
25ml huile/oil
==Pommes puree/Mashed potatoes==
650g pommes de terre/potatoes
250g lait/milk
50g beurre/butter
sel et poivre/salt and pepper
==Sauce/Sauce==
1 pc oignon/onion
100ml vin blanc/white wine
100ml fond brun de veau lie/thickened brown veal stock
10g moutarde de Dijon/Dijon mustard
15g cornichons/pickles
15g beurre/butter
2 brs persil/parsley


Cooking Method: Saute


Prepare Pork chops.  Use excess to make sauce.  Saisir extra bones.  Degrease.  Suer onions, and then add half of the white wine.  Reduce by half.  Add bay leaf and veal stock, pickle parures.  Ecumer and reduce for about an hour.  Add dijon and Montee au beurre to finish.  Cannot boil once dijon is in, or else will become clumby.


Peel and cut potato into 1 inch chunks.  From cold water with coarse salt, bring to a boil and simmer for about 30-40 minutes.  In pan, heat milk and butter, adding salt and pepper.  When potatoes are done, pass through a food mill and then fold in the heated milk and butter.  Cover with plastic and put in bain marie.


Dry pork chops, and season.  Heat oil.  Sasir and arosser.  Approx. 10 mins per side.  When done, deglacer with rest of white wine, and add sauce, and julienne of pickles.  Don't forget the papilotte.


Comments:  Biggest challenge is the deboning of pork ... similar to beef rib.  Machonner the bones, etc.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Osso-bucco piétmontaise

Lesson 24


Osso-bucco piétmontaise With one starch


Ingredients List
2 pcs jarrets de veau/veal knuckles
20g beurre/butter
10ml huile/oil
0.5 pc carotte/carrot
0.5 pc celeri (branche)/celery (branch)
0.5 pc oignon/onion
1 pc gousse d'ail/clove of garlic
1 pc tomate/tomato
20g farine/flour
150ml vin blanc/white wine
350ml fond de veau/veal stock
sel et poivre/salt and pepper
==Garniture/Garnish==
3 brs persil/parsley
0.5 pc orange, zestes/orange, peel
0.5 pc carotte/carrot
0.5 pc oignon/onion
100g tomates concassees/crushed tomatoes
10g butter


Cooking method: Braiser


Trim extra fat from meat.  Tie string twice around the veal.  Fariner (thin layer of flour over the meat).  Saisir in butter and oil in cocotte.  Baste with oil.  Mirepoix for carrot, celery and onion.  Remove meat, and add G.A. and tomatoes..  Singer and deglacer with white wine.  Add veal stock to cover G.A. and put meat on top.  Bring to boil and ecumer.  350 for 45 mins.


Make brunoise with carrots, onions, orange peel, saving best orange julienne for garnish (remember to blanchir).  Suer in butter.


In separate pot, high temp, cook the tomatoes.  To be used to make quenelles.


Remove meat from cocotte, strain sauce through chinois, add extra veal sauce if necessary.  Bring to a boil and ecumer.   Pour this sauce over the brunoise veg.  Plating, sauce goes over the meat.  Use spoons to make tomato cones.  Orange zest on top.  Sprinkle hache parsley on top and parsley leaves between tomatoes.


One extra veg:  Potatoes a L'anglaise.. Lustre with melted butter.


Comments:  This is not particularly hard, but they will be VERY picky with the veg cuts, so be careful.


Tools required:  Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Poulet sauté chasseur

Lesson 22
Poulet sauté chasseur



Ingredients List


1 pc poulet/chicken
50ml huile/oil
sel et poivre/salt and pepper
30ml cognac/cognac
==Garniture/Garnish==
50g beurre/butter
250g champignons/mushrooms
2 pcs echalotes/shallots
200g tomates/tomatoes
==Sauce/Sauce==
20g farine/flour
30g tomates concentrees/tomato paste
100ml vin blanc/white wine
250ml fond brun de veau/brown veal stock
1 pc bouquet garni/bouquet garni
1 pc gousse d'ail/clove of garlic
1 br persil/parsley
1 br estragon/tarragon
1 br cerfeuil/chevril
sel/salt


Cooking method: Saute


Break the chicken down into four pieces.  Habiller and remove the wishbone.  Starting with the chicken thing, cut off towards the spine, making sure you get the solylaise by scooping underneath.  Bend back the articulation, and a bone will pop out.  Cut around the articulation.  cut off the ribs and spine.    Carve the bones until only 3 bones left in Chicken breast.  The chicken thigh can be broken down to only the non-drumstick bone.  Manchonner the bones. Dry meat well.


Make sauce with extra chicken parts.  Chop up and dry well.  Saisir, remove chicken parts and drain well.  Pincer tomato paste.  Put chicken parts back in, Singer with flour.  White wine to deglace.  Add veal stock, and any peelings fromt he garniture.  Add bouqet garni and garlic to the sauce last.


Ciseler shallots, mushrooms should be cut into quarters.  Saisir the mushrooms, and then suer the shallots.  Add the tomato concasse last.  Salt to taste.


Season the chicken and saute in large pan in olive oil.  When cooked, remove chicken and oil, deglacer with cognac.  Pass sauce through chinois onto large pan.  Reduce.  Add hache taragon and parsley at the last minute.

Serve with sauce on bottom of serving tray.  Chicken on top, Lustre.  Don't forget papilottes for the legs.

Comment:  Lots of different techniques and small details, for example the papilotte.

Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, paring knife, brush.

REVIEW: Filet de rouget à l’anis

Lesson 21

Filet de rouget à l’anis with one starch and one root vegetables

Ingredients List

1 pc rouget/red snapper

1 pc citron/lemon

sel et poivre/salt and pepper

==Garniture/Garnish==

1 pc fenouil/fennel

50g beurre/butter

50m pastis/pastis

3 pcs anis eotile/star anis

50ml fumet de poisson/fish stock

sel et poivre/salt and pepper

==Sauce/Sauce/==

poudre de curry/curry powder

100g beurre/butter

Cooking method: Poeller

Prepare snapper into two filets.  Using the extra bones, make a fish fumet.  Cook the bones with butter, low heat, shallots, white wine. add water and mouiller a hauter with bouqet garni.  Simmer 20-30 mins.

Cut up fennel.  Leaves can be saved for presentation.  Cook fennel in butter until translucent, deglacer with pastils.  Add some fish stock, and anis.  Cover with paper lid and steel lid, 375.

Put cooked fennel in oval shaped dish and add more fish fumet.  Season fish and add lemon juice.  Put on top with red skin side up.  No lid required, put in oven @ 350 for about 10 mins.

Remove the cooking liquid, montee au beurre with cold butter, which as quickly as possible.  Add pinch of curry powder for colour.

Comment:  Hardest part of this dish is the de-boning of the snapper.  Rest is not too bad.  Potatoes a L'anglaise and carrots glacer a blanc.

Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, whisk, paring knife, brush, pincer.

-

Prepare Fish

Very similar to Salmon.  Cut along top following the spine, cut around head, scrape along bones. Be careful to remove bones with pincer.

REVIEW: Petite marmites Henry IV

Lesson 19


Petite marmite Henry IV


Ingredients List


0.5 pc poulet/chicken
1 pc jarret de boeuf/beef knuckle
1 pc jarret de veau/veal knuckle
2L fond blanc de volaille/chicken stock
==Garniture/Garnish==
300g carottes/carrots
150g navets/turnips
150g haricots verts/green beans
1 pc coeur de celeri/celery heart
1 pc poireau/leek
==Accompagnement/To accompany==
0.5 pc pain francais/French bread
75g cornichons/pickles
50g moutarde de Dijon/Dijon mustard
50g fromage Gruyere/Gruyere cheese
50g gros sel/coarse salt
==Sauce caultative/Optional sauce==
15g roux blanc/white roux
0.5 pc citron, jus/lemon, juice
100ml creme/cream


Cooking method: Pocher


Chicken:  Wipe down and habiller the chicken.  Making sure to remove the wishbone.  Pour 3/4 stock over beef knuckle.  Bring to a slow boil.  Turn carrots, peel celery.  Cut leeks and tie like a B.G. and put in liquid.  Add veal knuckle.  Ecumer constantly.  Remove knuckles and add chicken and rest of stock.  Put knuckles back in.


Plate with: coarse salt, mustard, pickles, gruyere cheese, toasted bread slices.


Optional sauce. Make a roux, use the liquid, and thicken to a veloute.  Add cream and touch of lemon juice.


Presentation: Cut a piece of dark and white chicken.  Slice pork and veal knuckle.  Cut up veg, and also add green beans cuit a L'anglaise.  Pour liquid on top of dish


Comments:  This is one of the most bland recipes we ever made.  The knuckles are supposed to help clarify the chicken stock.


Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, peeler, whisk, paring knife, turning knife

REVIEW: Côte de bœuf grillée, beurre marchand de vin

Lesson 18
Côte de bœuf grillée, beurre marchand de vin


Ingredient List


1 pc cotes de boeuf/beef rib
10ml huile/oil
sel et poivre/salt and pepper
==Garniture/Garnish==
1 bq cresson/watercress
250g pommes de terre, mignonette/potatoes, mignonette
=Tomate provencales/"Provencale" tomatoes=
1 pc tomatoe/tomatoes
2 pcs gousses d'ail/garlic cloves
3 brs persil/parsley
25g chapelure/bread crumbs
sel et poivre/salt and pepper
10ml huile d'olive/olive oil
==Beurre marchand de vin/Red wine and shallot butter==
200ml vin rouge/red wine
100g echalotes/shallots
100g beurre/butter
2 brs persil/parsley
1 pc citron, jus/lemon, juice


Cooking method: Griller


Carve beef, and manchonner the bone.  Tie the meat with string.  On the grill, until it's done.. 10-15 mins per side.


Potatoes are cut to mignonette, roughly batonnet size.  Deep fry @ 300 until half done, and then at 350 to finish.  Should be crispy and salted right after done.  You put them 4 across, 3 high for presentation.


Tomates Provencale.  Cut tomatoes in half, epepiner, line dish with olive oil.  Ciseler parsley and garlic, mix with bread crumbs to make a paste.  Salt and pepper inside the tomato, and in oven at 375 for ~30 mins.

Beurre marchand de vin.  Make sure the butter is soft.  Ciseler shallots and add to wine.  Reduce until it's syrupy and pass through chinois.  Add lime juice and then mix.. be careful, it's messy.  Add parsley to finish.


Comments:  This isn't a complicated recipe, but requires you to use the oven, deep fryer and the grill all at once.  Keep on top of things!!!  Don't forget the papilotte for the bone and also the watercress.


Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, brush, peeler, piping bag, attachments, whisk, paring knife

REVIEW: Merlan frit Colbert

Lesson 17


Merlan frit Colbert with one starch and one vegetable


Ingredient List
2 pcs merlans/whitlings
sel et poivre/salt and pepper
==Panure a L'anglaise/Bread coating==
50g farine/flour
1 pc oeuf/egg
10ml eat/water
200g chapelure/bread crumbs
==Beurre Colbert/Colbert butter==
100g beurre/butter
1 pc citron, jus/lemon, juice
100ml fond de veau, reduit en glace/veal stock, reduced to glaze
1 br estragon/tarragon
1 br persil/parsley
sel et poivre/salt and pepper
==Decor/Decoration==
2 brs persil/parsley
1 pc citron/lemon


Cooking method: Frire


Prep Merlan fish.  Paner a L'anglaise.  Flour, egg mix and bread crumbs.  MARQUER - make sure to flatten and mark lightly in criss-cross pattern.  Prevents curling when cooking.


Colbert Butter.  Make sure that the butter is very soft (pommade).  Reduce veal stock to glace de viande with taragon and parsley stems.  Pass through strainer.  Add lemon juice, and integrate with butter.  Hache taragon and parsley and add at end when mixed.


Dent de Loup the lemon.  Make napkin swan with tinfoil in the middle.


Comments:  Relatively easy dish, just be careful to remove all the fish scales and guts and don't damage the flesh too much.  Have to add one starch (French Fries) and one Vegetable (turned carrots glacer a blanc).


Tools required:  Scissors, bendy knife, paring knife, nozzles, piping bags, Chef knife.
--
Prepping Merlan Frit
Habiller the fish: fins (long one on the top) bottom, gills, be careful not to remove V or the head will fall off.  Cover with plastic wrap and remove scales by scraping gently.  From the line on top, cut on both sides, starting at the head until 1 inch from tail in a smooth motion.  Flatten and snip spine with scissors. Remove guts including gills.

REVIEW: Navarin d’agneau printanier

Lesson 16


Navarin d’agneau printanier


Ingredient List
1 pc epaule d'agneau/lamb shoulder
50ml huile/oil
25g farine/flour
25g concentre de tomates/tomato paste
==Garniture aromatique/Garnish for flavouring==
75g oignons/onions
2 pcs gousses d'ail/cloves of garlic
1 pc bouquet garni
==Garniture printaniere/Garnish "Printaniere"==
400g pommes de terre/potatoes
125g oignons grelots/pearl onions
350g carrottes/carrots
350g navets/turnips
50g petits pois/peas
50g haricots verts/green beans
25g butter
==Finition/to Finish==
2 brs persil/parsley
==Assaisonnement/Seasoning==
sel et poivre/salt and pepper
sucre/sugar


Cooking method: Braiser


Butcher meat into small cubes.  Saisir the meat, half at a time.  Chop up the bones with a meat cleaver, saisir.  Roughly chop onions and brown, pincer tomato paste, and singer the vegetables.  Add cold water to dissolve sucs.  Add meat, bones, garlic and bouqet garni.  Add extra water and bring to a boil.  Ecumer the fat and impurities.  Cover and in the oven for 45 - 60 mins at 350F.  Remove meat, add a bit of jus and cover with plastic wrap. Strain jus through chinois and reduce.  Test seasoning.


Turn carrots and turnips, glacer a blanc.  Pearl onions glacer a brun.  Green beans a l'anglaise.  Turn potatoes and cook a l'anglaise.


Plating:  Meat on bottom, lots of sauce.  Arrange onions, carrots, turnips, green beans, peas.  Potatoes around edge and hache parsley on top.


Comments:  The major difficulty in this dish is to butcher the lamb, after that you have to get it into the oven ASAP because it needs an hour to cook.  Secondly, the dish is for four people so you really are supposed to turn 3 of each veg, so that's 36 total.  It's a speed dish with lots of small details.  This was the first difficult dish we had to do.


Tools required:  Deboning knife, cleaver, chef, paring, turning, whisks, scissors, brush, peeler


--
Butchering Lamb Shoulder


Remove ribs by starting around ribs and digging towards spine.  Cut large piece of meat and expose the shoulder bone.  To remove shoulder bone find the joint bone, and then follow to the shoulder.  Chop into cubes.