Cooking Classics The Technique Pâté Pâté is a forcemeat that may contain a variety of ingredients ranging from liver, ground pork, fish or beef to vegetables, herbs, spices & other seasonings. It’s quite simple to prepare & makes a wonderful appetizer to serve guests. Accompany with caper berries, gherkins & homemade bread or offer it […]
The Basics: Roasted Garlic
Cooking Essentials The Technique Roasted Garlic A head or two of garlic may be roasted whilst braising or baking a family meal in the oven making smart use of time & resources. The technique mellows the harsh tones of raw garlic & offers a more complex flavor to a variety of recipe formulas. Add it […]
Cooking Classics: Tourin
Cooking Classics The Technique Tourin Tourin is a traditional French soup known for a smooth consistency & robust flavor. Copious amounts of garlic accented with onion & chicken broth produce a simple yet satisfying meal. Roasted Garlic Soup offers several subtle additional layers of flavor. Some of the garlic is roasted in the oven while […]
Cooking Classics: Garbure
Cooking Classics The Technique Garbure Garbure is a traditional French stew consisting of beans, potatoes, cabbage, crumbled bread & a smattering of cheese. Although many classic variations are prepared with duck confit, a bit of ham & a ham bone provides a rich, satisfying flavor. Be certain to splurge on topping servings with shredded comté cheese & […]
The Basics: Comté
Cooking Essentials The Technique Comté Comté is a semi-hard, unpasteurized cheese made from cows milk from the Franche-Comté region. It is one of the most popular cheeses produced in eastern France. Comté features a buttery yellow hue encased in a natural rind that is prepared in large discs ranging in size from approximately 15 to 25 inches in size offers a […]
Cooking Classics: Vichyssoise
Cooking Classics The Technique Vichyssoise This French classic was introduced in the early 1900’s by chef Louis Diat while working at the Ritz Carlton in New York. Homemade soup is one of the most comforting winter meals. Vichyssoise may be served hot or cold– the latter of which makes a lovely addition to luncheon menus […]
Baking Classics: Pain de Campagne
Baking Classics The Technique Pain de Campagne Pain de Campagne is nothing more than a French sourdough country bread loaf. It is typically made with a variety of flours such as bread, whole wheat & a smattering of rye. It may be shaped all sorts of ways then used to accompany homemade soups, pâté & […]
The Basics: Whole Wheat Flour
Baking Classics The Profile Whole Wheat Flour Whole wheat flour may be used in a variety of baking applications from breads & pancakes to cookies & so much more. The wheatberry is ground into a powdery substance that serves as a base for these irresistible foods. It is considered to be 100% whole grain as […]
