Dinner &Soup Ingredients July 5-11, 2021

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Dinner &Soup Ingredients July 5-11, 2021

DINNERS July 5-11, 2021 Beef Bourguignon - beef, onion, carrot, mushroom, garlic, bacon, red wine, chicken stock, beef stock, tomato, bay leaf, rosemary, thyme, olive oil, butter, salt, pepper. parslied pappardelle: pappardelle pasta, parsley, butter, salt, pepper. herb shallot vinaigrette: olive oil, red wine vinegar, dijon mustard, whole grain mustard, lemon juice, shallots, dried oregano, dried basil, parsley, fresh tarragon, salt, pepper. Mustard Crusted Chicken - chicken breast, dijon mustard, buttermilk, bread crumbs, garlic, lemon zest, olive oil, thyme, salt, pepper. risotto with greens & peas: arborio rice, chicken stock, spinach, kale, peas, garlic, onion, parsley, parmesan cheese, white wine, saalt, pepper, olive oil. Fresh asparagus: asparagus, butter, lemon zest, salt, pepper. Pork Loin with apricot sourdough stuffing -center cut pork loin brined in water and brown sugar. Stuffing: capitola sourdough, shallot, apricot, parsley, salt, pepper, butter, crushed red pepper. Pork loin roasted in garlic, olive oil, salt, pepper, brine. Apricot sauce: apricot preserves, cornstarch, white wine, chicken stock, pan drippings, salt, pepper, apple juice. vermont cheddar mashed potatoes: russet potatoes, butter, cream, cheddar cheese, chives, salt, pepper. buttered broccolini: broccolini, butter, salt, pepper Surf & Turf - Prawns: kosher salt, brown sugar, butter, lemon juice, garlic, crushed red pepper, parsley, fish sauce, lemon zest. Flank steak: red wine vinegar, lemon juice, worcestershire sauce, soy sauce, dry mustard, garlic, parsley, salt, black pepper. Baked Potato: russet potato, butter, sour cream, chives, salt pepper. Blue Cheese Dressing: blue cheese, red wine vinegar, mayonnaise, sour cream, lemon juice, garlic, salt pepper. Chicken Schnitzel - chicken breast, flour, egg, salt, pepper, canola oil, panko, parsley. Gravy: chicken stock, bacon, cream, flour, butter, salt, pepper. buttermilk mashed potatoes: russet potatoes, cream, buttermilk, butter, chives, salt, pepper. buttered green beans: green beans, butter, salt, pepper. SOUPS Minestrone - stock, red sauce (tomatoes, garlic, olive oil, crushed red pepper, basil, oregano, salt, pepper), carrots, celery, zucchini, pear tomato, garbanzo beans, green beans, kidney beans, spinach, green cabbage, yellow onion, balsamic vinegar, worstershire sauce, lemon juice, ground chili peppers, garlic, olive oil, salt, pepper Roasted Tomato Tortilla Soup (vegan) - tamata, water, beer, tomato, onion, jalapeno, garlic, paprika, cumin, olive oil, corn tortilla, salt, pepper.

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Chapter – 1 Stocks
Chapter – 1 Stocks 1.1 Definition & Uses: Stock (Fonds de Cuisine) is a liquid containing some of the soluble nutrients and flavors of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen preparation therefore greatest possible care should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains. The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking. Almost every culinary preparation requires a fond. For all practical purposes, “stock” and “fond” have the same meaning. 1.2 Classification of stocks White stock Brown Stock White beef stock Brown beef stock (estouffade) White mutton stock Brown mutton stock White veal stock Brown veal stock White chicken stock Brown game stock Fish stock Types of Stock There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson). The classifications refer to the contents and method used to prepare the stock, not necessarily to color. a.
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Culinary Trails Brochure
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The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
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Consommé, Clear and Simple I
Consommé, Clear and Simple Pure, intense flavor, with hardly a hint of fat BY IRVING SHELBY SMITH ’m not given to “raised- Ipinkie” pronouncements, but I just can’t bring myself to call consommé a soup. The graceful poise of a good consommé has a calming effect on the mind. It’s civi- lized. You may think that I’m being precious or fanci- ful, but serve one up some- time and you’ll no doubt notice that it’s all but im- possible to race through a consommé. Jazzy soups, funky soups, and hearty country- style soups may be more comforting and folksy, but to me none is as compelling as consommé. After all, if we are what we eat, what bet- ter way to be than clear and concentrated? Today’s taste for vibrant flavors that are low in fat has led to a rediscovery of this French classic. More and more chefs are realizing that consommé is an exception- ally pure vehicle for aroma and flavor. And consommé’s shimmering clarity makes Liquid gold. Consommé has a purity of flavor and clarity of aspect like no other soup. And it’s low in fat—perfect for for a stunning presentation. today’s taste for bold but lean food. While consommé requires several steps, the process is straight- strong enough by using extra amounts particles that also make it murky—will forward and, once mastered, can lead of fresh meaty bones or aromatic vege- be removed during the clarification. to infinite improvisation with flavors tables. You can also reduce a finished Skimming a stock regularly while it sim- and garnishes.
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