docBASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes
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BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes
BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 1 Demo 2 • Présentation de la cuisine Presentation of kitchen • Présentation des légumes Vegetable presentation • Taille des légumes Vegetable cuts • Légumes à la grècque Turned vegetables cooked in a court bouillon with coriander • Potage cultivateur Cut vegetable soup Demo 3 • Blanc de cuisson Demo 4 • Bouquetière Vegetables served in a bunch • Flammiche aux maroilles et poireaux Leek tart from northern France (Flandres) • Duxelle sêche de champignons Dry mushrooms chopped and cooked with shallots • Pâté Pantin Pork pie without use of mould • Grand-Mère Garnish of bacon, onions, mushrooms and potatoes • Jardinière et macédoine de légumes Vegetables cut into sticks and cubes • Quiche Lorraine Gruyère cheese and bacon tart from East of France (Lorraine) • Tarte aux pommes Apple pie • Laitues braisées Braised lettuce for garnish • Pommes de terre pour frire Different cuts for deep-fried potatoes • Portugaise Cooked crushed tomatoes • Tomates concassées Peeled, de-seeded and crushed tomatoes LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 1 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 5 • Pissaladière Salted yeast dough with onions, anchovies and olives • Saucisson en brioche Sausage baked in a brioche dough • Tarte au sucre Sugar pie Demo 6 • Allumettes au fromage Puff pastry strips with cheese • Gnocchi à la parisienne Baked dumplings in Mornay sauce • Fettucini Alfredo Fresh pasta with a creamy pepper and Parmesan cheese sauce • Crêpes au sucre Sugar pancakes Demo 7 • Charlotte aux pommes, crème anglaise au Calvados Apple Charlotte served with Calvados custard sauce • Crème renversée au caramel Reversed caramel cream • Poires au vin rouge Pears cooked in red wine • Pruneaux au vin blanc Prunes cooked in white wine • Sabayon aux fruits Fruit Zabaglione Demo 8 • Cigarettes aux amandes Tubular almond biscuits • Crème glacée vanille Vanilla ice cream • Glace au café Coffee ice cream • Granité au Calvados Calvados sorbet • Sirop à 28° baumé Basic recipe for thick syrup • Sorbet au citron vert Lime sorbet • Soufflé glacé à l'orange Deep-frozen orange soufflé LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 2 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 9 Demo 10 • Frisée aux lardons Warm chicory with bacon • Filets de sole Dieppoise Sole fillet served with a white wine sauce • Salade des nonnes Rice salad with truffled chicken • Fond blanc de volaille Basic recipe for white stock • Salade Francillon Potato and mussel salad • Fond brun clair de veau Basic recipe for brown stock • Salade Niçoise Vegetable salad Provençale, garnished with tuna, anchovies and eggs • Fumet de poisson Fish stock Demo 11 • Poulet poché sauce Suprême Whole poached chicken served with a white creamy sauce • Sauce tomate Tomato sauce Demo 12 • Saumon grillé béarnaise Grilled salmon with Béarnaise sauce • Demi-glace Basic brown sauce • Sauce béarnaise Warm emulsified sauce derived from Hollandaise sauce • Sauce Béchamel White sauce • Sauce Chantilly Derived from Mayonnaise sauce • Sauce crème White sauce derived from Béchamel sauce • Sauce Gribiche Emulsified cold sauce based on cooked egg yolk • Sauce espagnole Basic brown sauce • Sauce Mornay White sauce derived from Béchamel sauce • Sauce Soubise Sauce derived from Béchamel sauce • Sauce hollandaise Warm emulsified sauce • Sauce mayonnaise Basic emulsified sauce • Sauce moutarde Sauce derived from Hollandaise sauce • Sauce rémoulade Derived from Mayonnaise sauce • Sauce tyrolienne Béarnaise sauce made with oil LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 3 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 13 Demo 14 • Crème de moules au safran Creamy mussel soup • Bisque de homard Creamy lobster soup • Potage Conti Soup of mashed dry vegetables derived from Esau • • Potage Julienne d'Arblay Fresh mashed vegetable soup, derived from Parmentier • Soupe à l'oignon gratinée Onion soup Consommé • Potage Bortsch Polonais Polish beet soup • Velouté Agnès Sorel Smooth chicken stock soup Demo 15 Demo 16 • Beurre au Porto Port butter • Boeuf à la mode Pot-roast • Beurre blanc Emulsified butter with shallots • Carré de porc braisé nivernaise Braised pork rack with carrots, onions, potatoes and lettuce • Beurre Colbert Compound butter with tarragon and meat glaze • Beurre d'anchois Compound anchovy butter • Navarin d'agneau printanier Braised lamb shoulder stew • Beurre d'escargot Compound butter with shallots, parsley and garlic • Beurre maître d'hôtel Basic compound parsley butter • Beurre marchand de vin Compound butter with red wine, shallots, parsley and lemon • Marinade crue ou cuite Raw or cooked marinade • Salade de poissons marinés Marinated fish salad • Saumon au beurre blanc Salmon with emulsified shallot butter LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 4 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 17 • Beignets de gambas Fried shrimp fritters • Merlan Colbert Breaded and fried whiting • Sole meunière Sole with lemon/parsley butter • Steak au poivre Sauté sirloin steak with pepper Demo 19 Demo 18 • Côte de boeuf grillée, beurre marchand de vin Grilled beef rib with shallot and red wine butter • Gratin dauphinois Sliced potatoes baked and gratinated in cream • Oeufs mollets Florentine Medium-boiled eggs on spinach, coated with Mornay sauce and gratinated • Rouget grillé, beurre d'anchois Grilled red snapper with anchovy butter Demo 20 • Blanquette de veau à l'ancienne, riz créole Traditional veal blanquette with "créole" rice • Canneton aux navets Duck with turnips • Petite marmite Henry IV Chicken pot-au-feu • Contrefilet rôti, pommes château Roasted beef sirloin, roasted turned potatoes • Truite pochée au court bouillon, beurre fondu Poached trout with emulsified lemon butter • Poulet cocotte Grand-mère Chicken casserole with potatoes, mushrooms and bacon Demo 22 Demo 21 • Escalope de saumon en papillotte Salmon escalope baked in paper • Magret de canard aux champignons sauvages Duck breast with wild mushrooms • Filet de flétan à la Dugléré Halibut filet with tomato garnish • Perdrix pochée à l'estragon Poached partridge in tarragon sauce • Filet de rouget à l'anis Red snapper with fennel • Pintade au chou Braised guinea fowl with cabbage • Lotte au poivre vert Monkfish in green pepper sauce • Poulet sauté chasseur Sauté chicken with mushrooms and tomato soup LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 5 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 23 Demo 24 • Blanquette de cuisses de grenouilles Frogs' legs blanquette • Aubergines Iman Bayildi Eggplants stuffed with tomatoes and onions • Coquilles Saint-Jacques provençales Scallops "provençale" • Osso-bucco piémontaise Braised slices of veal knuckles • Feuilletées d'escargots aux champignons des bois Puff pastry filled with snails and wild mushrooms • Gratin de fraises au sabayon Strawberry "gratin" with Zabaglione • Moules marinières Steamed mussels • Praires farcies Stuffed clams Demo 25 Demo 26 • Salade tiède de foies de volaille Warm chicken liver salad • Soufflé au fromage Cheese soufflé • Côtes de porc charcutière, pommes purée Pork chops with pickle sauce and mashed potatoes • Civet de lapin à la française Rabbit stew with fresh pasta • Savarin aux fruits Savarin with fruit Demo 27 • Bavarois rubanné Three-coloured Bavarian mousse Demo 28 • Crème Dubarry Creamy cauliflower soup • Gaspacho Cold tomato soup • Mignons de porc arlonnaise Pork tenderloin with sweet and sour beer sauce, vegetable julienne • Pintadeaux rôtis sur canapé, pommes paille Roasted guinea fowl on bread, straw potatoes • Profiteroles glacées, sauce chocolat Profiteroles with ice cream, chocolate sauce • Gâteau de Savoie Savoy cake LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 6 of 7 03/14/03 ssofi BASIC CUISINE / CUISINE DE BASE Demonstration Classes: Recipes Demo 29 • Fritots de ris de veau, sauce tartare, persil frit Sweetbread fritters, Tartare sauce, fried parsley • Côtes de veau à la crème, petits pois à la française Veal chops with a creamy sauce, French peas Demo 30 • Filet d'agneau à la croûte de sel Lamb saddle in salt crust • Beignets aux pommes Apple fritters • Pets-de-nonne Choux pastry fritters LE CORDON BLEU PARIS Ottawa Culinary Arts Institute Page 7 of 7 03/14/03 ssofi
