Posts tagged “fine dining

Empanada

Posted on March 30, 2010

An empanada is a Spanish and Portuguese stuffed bread or pastry, also known as “impanada” in Italy. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Portugal and South America empanadas are normally small and semi-circular (this type of empanada is commonly known as empanadilla in Spain). Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below). In Spain the dish is known as Galician empanada or simply empanada, whereas in Portugal it is only known as…

Cordon Bleu

Posted on March 30, 2010

Cordon Bleu is french for “Blue Ribbon”, and in foodimology it typically refers to a preparation of a meat (especially Chicken Kliev) wherein the meat is filled with cheese and ham. On top of chicken cordon bleu, there is also sausage cordon bleu. Many other tasty recipes can be easily imagined by anyone who enjoys this sort of artery-clogging deliciousness as much as I do.

Chocolate Mousse

Posted on March 30, 2010

Mousse (pronounced /ˈmus/) is derived from the French word mousse which means “lather” or “foam”. A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick.A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit, although recipes with chicken liver or other savory ingredients also exist. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.

Artichoke

Posted on March 26, 2010

The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state. The seeds of artichokes, probably cultivated, were found during the excavation of Mons Claudianus in Egypt during the Roman period. The various names of the artichoke in European languages all ultimately come from Arabic al-kharshuf (approximate spelling) . The Arabic term Ardi-Shoki (ارضي شوكي) which means “ground thorny” is a folk etymology of the English name. The cardoon, a naturally occurring variant of the same species, is native to the Mediterranean, even though it has not been mentioned in extant Classic literature. Artichokes were cultivated in Sicily during the Greek occupation, the Greeks calling them kaktos. In…

Baked Scallops

Posted on March 26, 2010

With many varieties to scallop preparation, the selection of the type of scallop may be the most significant step you make in choosing to prepare a meal with this highly regarding seafood. Understanding the structure and development of scallops, the difference between the two major types; bay and sea, and identifying levels of freshness will prepare you to become the seafood culinary expert. Scallops have been highly regarded as not only a culinary treat but also as a significant piece of decore. With beautiful shells, the scallop is a bi-valve mollusk which uses an oversized adductor muscle to open and close. It is this muscle, within the shell, that we routinely consume in the United States. Baked scallops are a favorite treat of people…

French Bread

Posted on March 26, 2010

Actually the French stole this one too. The reason the bread has such a lovely crust and creamy holed interior is from steam, lots of it! And the process for steaming your ovens came from Vienna, the place that all those lovely pastries came from. But the French did adopt it for their own and turned it into a baguette and much more. They have taken it to new heights and continue to develop it as it isn’t done yet. Improvements and new ways are still being discovered.