Bistro Cuisine & Provençal Cooking
This series brings us to the South of France where, together, we will explore the world of French Provençal cooking. We introduce the concept behind menu formatting while utilizing the terminology learned in Cooking Essentials and Food Fundamentals. Simple but elegant best describes Bistro Cuisine's rustic flavors and use of bold seasonings, bringing out the best in these age old recipes.
Proper preparing, plating & serving hot & cold hors d’oeuvres
Sample Recipes to be prepared in class: Pan Fried Mini Crab Cakes, Cilantro Glazed Chicken Bites, Shrimp Scampi Bruschetta, Espresso Crusted Pork Tenderloin Croustarde, Baked Stuff Shrimp with Hazelnut Pesto, Sauteed Wild Mushroom Flambe on Croute
Preparation & cooking procedures for hearty soups & stews
Sample recipes to be prepared in class: French Onion Soup Gratinee, Roasted Eggplant & Mixed Vegetable Puree, Cauliflower Bisque with Sauteed Wild Mushrooms, Baked Potato Bisque with Apple Smoked Bacon, Seafood Chowder, Beef Bourguignon, Blanquette de Veau, Pork Curry Apple Stew, Seafood Bouillabaisse, Turkey, Okra & Butternut Squash Stew, Shrimp Bisque
Preparing, plating & serving salads & salad dressings
Sample recipes to be prepared in class: Caesar Salad, Wilted Spinach, French Country Salad, BLT Salad, Heirloom Tomato Salad, Green Goddess Salad, Grilled Shrimp & Avocado Salad, Beet & Arugula, Fresh Herb & Melon Ball Salad
The preparation, handling and presentation procedures for shellfish, fin fish and crustaceans.
Sample recipes to be prepared in class: Pan Roasted Salmon with a Cranberry Mustard Glaze, Crispy Fried Sea Scallops with an Orange Balsamic Gastrique, Seafood Florentine Pie, Baked Sole Roulade with Seafood Mousse, Fricassee of Lobster with Julienne Vegetable Linguine, Baked Stuff Shrimp with Lobster Americaine Sauce
Emphasizing French Classical preparation and presentation techniques as related to chicken, duck, turkey and game birds.
Sample recipes to be prepared in class: Princess Chicken with Proscuitto and Boursin Cheese & Fresh Asparagus, Turkey Tenderloin Roulade with Cranberry Apricot Stuffing, Chicken Ballotine with Sauce Dijonaise, Baked Stuffed Chicken Poele, Mediterranean Style Chicken Oregenata, Braised Chicken Paprikash
From the simplicity of one pot meals to the sophistication and elegance of French Classical techniques as applied to beef, pork, veal and lamb.
Sample recipes to be prepared in class: Pork Tenderloin Wellington Style with Juniper Sauce, Roast Rack of Lamb with Hazelnut Crust, Filet Mignon Oscar Style, Roast Pork or Veal Loin with Fresh Herbs and Wild Mushrooms, Pan Seared Steak Diane, Pork Cutlet, Eggplant & Lobster Roulade, Roast Chateau Briand