Baking Classics The Technique Pain de Mie Pain de Mie is no more than a traditional bread loaf that is prepared either in a classic rectangular pan or a pullman loaf pan. The latter has a top that may be added to create a perfectly shaped loaf that results in sliced square bread shapes as […]
Tag Archives | Soup/Sandwich
Baking Classics: Quiche Lorraine
Baking Classics The Technique Quiche Lorraine Buttermilk Pâte Brisée serves as a rich base for this variation on Quiche Lorraine. It is a French classic that was introduced to patrons in the United States in the 1950’s & the combination that generally includes bacon & sometimes cheese was a huge hit. A bit of comté sprinkled over the […]
The Basics: Frisée
Cooking Essentials The Technique Frisée Frisée, commonly known as curly endive or chicory, may be identified by bright, narrow leaves with a somewhat bitter bite. It is a lettuce preferred for use in a traditional Lyonnaise Salad but the term may also refer more broadly to a dish of wilted greens that have been tossed […]
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 […]
