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Alsace is influenced by the Alemannic Quotable Quote culture; as such, beers made in the area are similar to the style of bordering Germany. The painter, sculptor, writer, and musician are Dishes like choucroute (the Frenchword for protected by law. So are inventors. But the chef ) are also popular.“”355Many "Eaux has absolutely no redress for plagiarism on his de Vie" (alcoholic distillation) also called schnaps work; on the contrary, the more the latter is is from this region, due to a wide variety of local liked and appreciated, the more will people fruits (cherry, raspberry, pear, grapes) and clamour for his recipes. especially prunes (mirabelle, plum)..

-Auguste Escoffier and ingredients

rench cuisine French regional cuisines use locally grown vegetables, such as pomme de terre (potato), Compiled by : Manu Babu; VII blé (wheat), haricots verts (a type of French Semester green bean), carotte (carrot), poireau (leek), navet (turnip), aubergine (eggplant), courgette F consists of the (zucchini), and échalotte (shallot). traditions and practices from France. In the 14th century Guillaume Tirel, a court chef French regional cuisines use locally grown fungi, known as "Taillevent", wrote Le Viandier, one of such as truffe (truffle), champignon de Paris the earliest recipe collections of medieval (button mushroom), chanterelle ou girolle France. During that time, French cuisine was (chanterelle), pleurote (en huître) (oyster heavily influenced by . In the 17th mushrooms), and cèpes (porcini). century, chefs Francois Pierre La Varenne and Common fruits include oranges, tomatoes, Marie—Antoine Carémespear headed tangerines, peaches, apricots, apples, pears, movements that shifted French cooking away plums, cherries, strawberries, raspberries, from its foreign influences and developed redcurrants, blackberries, grapes, grapefruit, France's own indigenous style. Cheese and wine and blackcurrants. are a major part of the cuisine. They play different roles regionally and nationally, with Varieties of meat consumed include poulet many variations and appellation d'origine (chicken), pigeon (squab), canard (duck), oie contré/e’e (AOC)(regulated appellation) laws. (goose, the sourceof foiegras), bœuf (), veau (), porc (pork), agneau (lamb), Champagne, Lorraine, and Alsace mouton (mutton), caille (quail), cheval (horse), and ham are popular in Champagne, as grenouille (frog), and escargot (snails). well as the special sparkling wine simply known Commonly consumed fish and seafood include as Champagne. Fine are known cod, canned sardines, fresh sardines, canned from Lorraine as well as the quiche Lorraine. [The Gourmet] May 5, 2018 tuna, fresh tuna, salmon, trout, mussels, students. While they are still taught in culinary herring, oysters, shrimp and calamari. schools and deemed foundational, some are used often in home cooking, while others are Eggs are fine quality and often eaten as: used more in restaurant cooking or rarely made omelettes, hard-boiled with mayonnaise, at all anymore. scrambled plain, scrambled haute cuisine preparation, œuf à la coque. The Importance of Roux

Herbs and seasonings vary by region, and Before we list the five , we need to talk include fleur de sel, herbes de Provence, about roux. What makes a a sauce? tarragon, rosemary, marjoram, lavender, , Basically, liquid needs to be thickened so that it fennel, and sage. coats and clings to food instead of running off of it. Thickening can happen by cooking down and Fresh fruit and vegetables, as well as fish and reducing things like sauce, which will meat, can be purchased either from naturally thicken as moisture evaporates, but supermarkets or specialty shops. Street markets other sauces need a little help. are held on certain days in most localities; some towns have a more permanent covered market This is where roux comes in. Roux is basically enclosing food shops, especially meat and fish cooking fat and flour together before adding in retailers. These have better shelter than the the liquid you want thickened. The fat used is periodic street markets. generally butter, but oil or other fats can also be used. The fat and flour cook together briefly to Source: cook out some of the floury, flavour in the https://en.w ikipedia.org/w iki/French_cuisine flour (and in Southern cooking, roux is actually o You Know Your French cooked until very dark to add a nutty, toasty flavour). When the liquid is added to roux and Mother Sauces? everything comes to a boil, the flour thickens DCompiled by : Sruthi Joseph; VII the liquid and you end up with sauce. Semester Four out of the five mother sauces are thickened French cooking isn’t fancy or snobby. It’s all about by roux, which is why it's important that you know what it is. layering flavours, mastering basic techniques, and savouring every bite. The 5 French Mother Sauces

What Is a Mother Sauce? 1. Béchamel

French chef Marie Antoine-Carême was the first This is roux whisked with milk or other dairy to to organize all the French sauces into groups make a white sauce. Ever made macaroni and that were based on four foundational sauces. cheese or chicken pot pie? The base of both Later, French chef Auguste Escoffier added one these dishes is béchamel. By itself, béchamel is more sauce so that there were now five "mother quite bland, which is why it is usually cooked sauces," which he codified in recipe form in Le with other ingredients and not used as a Guide Culinaire in 1903. finishing sauce.

These sauces were seen as the foundations for many dishes and other sauces, and they were supposed to be known by heart by culinary

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2. Velouté ugged

A velouté is a light roux whisked with chicken, Compiled by: Ajal Jagin; V Semester turkey, fish or any other clear stock. The resulting sauce takes on the flavour of the stock, J is the process of stewing whole and the name is derived from the French word animals, mainly game or fish, for an for velvet, which aptly describes this smooth but extended light and delicate sauce. It is usually served over period in a tightly covered container fish or poultry that has been delicately cooked, such as a like by or . or an earthenware jug. In French, such 3.Espagnole a of a game animal thickened with the animal's blood is Sauce Espagnole is a basic brown sauce. It's known as a civet. made of brown beef or veal stock, tomato One common puree, and browned mirepoix, all thickened with traditional dish that a very dark brown roux. This sauce is involves jugging is sometimes used at the foundation for boeuf jugged hare, which is bourguignon and demi-glace. a whole wild rabbit , cut into pieces, 4. marinated and cooked with red wine and juniper berries in a This is made by cooking tomatoes down into a tall jug that stands in a pan of water. It is thick sauce but used to also be thickened with traditionally served with the hare's blood (or the roux. Unlike more modern-day tomato sauces, blood is added right at the very end of the the classic French tomato sauce is flavoured cooking process) and port wines. In ancient times jugging was done to preserve the food for with pork and aromatic vegetables. longer period of time. 5. Hollandaise In 1843 John Doyle attributed "First catch your This is the one mother sauce not thickened by a hare" to Mrs. Glasse, Jugged Hare is described in the influential 18th-century , The Art roux. Instead, it's thickened by an emulsion of of Cookery by , with a recipe egg yolk and melted butter, which means it's a titled, "A Jugged Hare," that begins, "Cut it into stable mixture of two things that usually little pieces, lard them here and there...." The normally can't blend together. This is a very recipe goes on to describe cooking the pieces of delicate sauce because the emulsion can easily hare in water in a jug that is set within a bath of break, and rich hollandaise is usually used as a water to cook for three hours .However, dipping sauce for asparagus or a finishing sauce having a freshly caught, or shot, hare enables one to obtain its blood. A freshly killed hare is for dishes like eggs Benedict. prepared for jugging by removing its entrails and then hanging it in a larder by its hind legs, Sources:https://amp.thekitchn.com/ which causes the blood to accumulate in the https://www.realsimple.com/ chest cavity. One method of preserving the blood after draining it from the hare (since the

"In the orchestra of a great kitchen, the hare itself is usually hung for a week or more) is sauce chef is a soloist." to mix it with red wine in order to prevent it coagulating, and then to store it in a -Fernand Point freezer.

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Many other British from before the include ; fast cooking. Continental food middle of the 20th century have recipes for alludes to the sort of nourishment eaten in Jugged Hare. Merle and Reitch have this to say European nations. Continental cuisines use less about Jugged Hare, for example: The best part chillies and very little spices. Instead fresh of the hare, when roasted, is the loin and the thick part of the hind leg; the other parts are and dairy products form an important part of only fit for stewing, hashing, or jugging. It is continental dishes. The cooking methods are usual to roast a hare first, and to stew or jug mostly stewing, and which make the portion which is not eaten the first day. the food low in calories as they use very less fat. Continental food use mostly items high in This mode of cooking a hare is very desirable proteins like milk, cheese, eggs and meats. This when there is any doubt as to its age, as an old make continental cuisine worldwide famous and hare, which would be otherwise uneatable, may be made into an agreeable dish. In 2006, a acceptable! survey of 2021 people for the television channel Some of the famous continental cuisine UKTV Food found that only 1.6% of the people aged under 25 recognized Jugged Hare by dishes name. 7 out of 10 of those people stated that 1. Corn & Cauliflower Soup they would refuse to eat Jugged Hare if it were served at the house of a friend or a relative. A gorgeous, thick and creamy soup native to the corn producing countries this will definitely make ontinental cuisine you winter delicious, comfortable and warm. Compiled by : Nafees Anything can go with corn obviously, but Mohammed; V Semester Cauliflower, well isn’t it one of the most delicious combination anyone can think of? Plus Corn and C Continental cuisine is a generalized Cauliflower are both healthy and tasty. What term collectively referring to the more can someone ask for? A healthy tasty cuisines of Europe and other countries. It comforting way to start the day I must includes Europe, Russia, New Zealand, Britain, conclude. Australasia, Oceania, Latin America and cuisines of North America which derive substantial 2. Chicken & Cheese Salad influence from continental settlers in those It’s as tasty as it can get; a sparkling salad with regions. These places may not have a tender chicken breasts and cheese tossed and distinguished cuisine of their own, and also are mixed in salt, pepper and a generous amount of very similar in some way or the other in terms of mayonnaise. You got it right! it is Chicken taste, ingredients, spices, flavourings, herbs and Cheese and Mayonnaise! You have got lots of method of cooking. Continental cuisine on the protein and energy in this one; a perfect mid whole can be referred as International cuisine; meal to fill your tummy and satisfy your taste the term is used by East Asians to contrast with buds. Asian styles of cooking. 3. Cheese Fondue Why continental cuisine is famous? Fondue is basically a Swiss dish made with It includes the process of cooking and some molten cheese. For the entire cheese lover, kind of special ingredients which is normally not Emmental and Gruyere cheese melted and used in Indian cuisine. Ingredients include drizzled with some white wine. Dip blanched mainly cheese, thyme, rosemary, and vegetables like broccoli and baby corn in this hot most important olive oil. The techniques mainly mixture and enjoys the cheesiness in every bite.

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4. Baked Mushrooms & Spinach have proliferated with variations throughout the country. Mushrooms and spinach are initially sauted together in butter. A creamy white sauce is Italian cuisine has developed over the centuries. poured over it, topped with tomato slices and Although the country known as Italy did not grated cheese. Baked in the oven till golden. unite until the 19th century, the cuisine can claim Best served with a toasted baguette. Creamy traceable roots as far back as the 4th century and flavoursome, this baked dish is a perfect BCE. Through the countries, neighbouring option for brunch. regions, conquerors, high profile chefs, political upheaval and the discovery of the ‘New World’ 5. have influenced its development. Whether you are a vegetarian or a non- Italian cuisine has a great variety of different vegetarian; you have to have interest regarding ingredients ranging from fruits like Olives, pancakes. Delicious and healthy and serves for a Grapes, and Beets etc., Vegetables like perfect meal. Serve these basic pancakes with a Tomatoes, , and Mushroom etc., and sweet or a savoury filling/sauce. Well the Sauces like Tomato sauce, Neapolitan sauce humongous area continental cuisine covers is which is a collective name of basic tomato based hard to cover in a list. Yet trying always pays sauces, Salsa Verde which is a cold uncooked for, having made a list of well accepted popular sauce made with herbs. Meat and poultry also dishes we present to u a journey which is bound included. to make your mouth water. Olive oil is the most commonly used cooking oil References: Wikipedia & NDTVfood. in Italian cooking, and as the basis of sauces, TALIAN CUISINE often replaces animal fats or butter or lard. Northern Italy fish and different types of cheese Compiled by: Prince Phillip; III are the most common ingredients whereas in Semester BHM traditional central cuisine uses ingredients like tomatoes, all kinds of meats, fish, pecorino I Italian cuisine is food typical of or cheese. originated from Italy. It has developed through centuries of social and political changes Italian cuisine is well known and well regarded with roots stretching to antiquity. for its use of diverse varieties of . Include Noodles in various lengths, width and shapes. Significant changes occurred with the discovery Distinguished on shapes they are named Penne, of ‘New World’ (which is a term referred to show Maccheroni, Spaghetti, Linguine, Fusilli etc. the Earths western hemisphere specifically America and its neighbouring countries) and the Italian is known as the world of Pastas. Pastas introduction of potatoes, tomatoes, bell pepper are usually served with sauces. and maize which is now included in the cuisine Italy is also famous for breads like Pizza which is but not introduced in quantity before 18th prepared by yeasted flatbread topped with century. tomato sauce and cheese baked in an oven Italian cuisine is noted for its regional called salamander and Bruschetta by rubbing diversities, especially between north and south garlic topped with olive oil and salt in the grilled Italian Peninsula. Ingredients and dishes are bread. varied by region. Many dishes once regional

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Coffee, especially Espresso which is a strong addition to many meat dishes throughout the black coffee has become a staple element of country. Italian cuisine and Italy is the world’s largest producers of wines so that is their favourite Asparagus, especially white asparagus known in drink also. German as Spargel, is a common side dish or may be prepared as a main dish. Spargel Some important culinary regions of Italy are season, traditionally begins in mid-April and Venice, Sicily, Tuscany, Lombardy, Rome and ends on St. John's Day (24 June). Naples. SPICES AND CONDIMENTS source: Wikipedia, YouTube With the exception of mustard for , erman cuisine German dishes are rarely hot and spicy; the most popular herbs are traditionally parsley, Compiled by: Jessil Mathew; III thyme, laurel, chives, (used in Semester small amounts), juniper berries, nutmeg, and caraway. Cardamom, anise seed, and cinnamon GSome regions of Germany, like are often used in sweet cakes or beverages Bavaria and neighbouring Swabia, associated with Christmas time. Fresh dill is very share dishes with Austrian and parts of Swiss common in a green salad or fish fille cuisine. The Michelin Guide of 2015 awarded eleven restaurants in Germany three stars, Desserts

Meat A wide variety of cakes, tarts and pastries are served throughout the country. Apples, plums, Pork, beef, poultry duck, goose, and turkey and strawberries, and cherries are used regularly in venison are also consumed. Game, meats, cakes. is also very popular, often especially boar, hare, is the main varieties of made with quark meat consumed in Germany, pork being the most popular. Average annual meat (type of chesse). Schwarzwälder Kirschtorte consumption is 59 kg (Black Forest cake, made with cherries) is probably the most well-known example of a Fish wide variety of typically German tortes filled Of salt water fish, Alaska Pollock is the most with whipped or butter cream. German common. Popular freshwater fish on the German doughnuts (which have no hole) are usually menu are trout, pike, carp, and European perch balls of yeast dough with jam or other fillings, also are listed frequently. and are known as Berliner, Pfannkuchen (in Berlin and Eastern Germany), Kreppel or Fish fingers, known as Fischstäbchen, are a Krapfen, depending on the region. popular processed food made using a whitefish, such as cod, haddock or Pollock, which has been A popular dessert in northern Germany is Rote battered or breaded. Grütze, red fruit pudding, which is made with black and red currants, raspberries and Vegetables are often used in or vegetable sometimes strawberries or cherries cooked in soups, but are also served as side dishes. juice with corn starch as a thickener. Carrots, cauliflower turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried are a common

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Spaghettis, which resembles spaghetti, tomato ontinental cuisine expert sauce, and ground cheese on a plate, is a from India. popular dessert. C Compiled by: Mariya Joseph; III BEVERAGES Semester ALCOHOLIC BEVERAGES Chef Khurana Jatinder Pal , Beer is very common throughout all parts of popularly known as Chef JP Germany, with many local and regional of Le Meridien. He has over breweries producing a wide variety of beer. The 15 years of industry pale lager pilsner is predominant in most parts experience, especially in of the country today, whereas wheat beer and continental cuisine and has other types of lager are common, especially in worked all over India. As a Bavaria. Among these are Altbier, a dark beer grand feather to his chef cap, Jatinder Pal has available around Düsseldorf and the lower bagged the ‘Chef of the Year 2016’ award by Rhine, Kölsch, a similar style, but light in colour, FHRAI (The Federation of Hotel & Restaurant in the Cologne area, and the low-alcohol Berliner Associations of India). Weiße, a sour beer made in Berlin that is often mixed with raspberry or woodruff syrup. Beer Experience may also be mixed with other beverages such as Executive Chef: Sheraton grand Whitefield pils or lager and carbonated lemonade: Radler Bangalore. April 2017 – Present (1 year 2 (lit: cyclist), Alsterwasser (lit: water from the months)Bengaluru Area, India .Starwood Hotels river Alster). & Resorts Worldwide, Inc.

Wine is also popular throughout the country. Complex Executive Chef : Starwood Hotels & German wine comes predominantly from the Resorts Worldwide, Inc. April 2016 – April 2017 areas along the upper and middle Rhine and its (1 year 1 month)Cochin and Chennai .Le tributaries. Riesling and Silvaner are among the Meridien Hotels & Resorts. best-known varieties of white wine, while Spätburgunder and Dornfelder are important Executive Chef : Le Meridien Hotels & Resorts German red wines. The sweet German wines .February 2013 – April 2017 (4 years 3 sold in English-speaking countries seem mostly months)Le meridien cochin. to cater to the foreign market, as they are rare in Germany. Executive Sous Chef : Westin Gurgaon .April 2011 – February 2013 (1 year 11 Korn, a German spirit made from malt (wheat, months)Gurgaon, india ,Westin Hotels & rye or barley), is consumed predominantly in the Resorts. middle and northern parts of Germany. Obstler, on the other hand, distilled from apples and Sr.Sous chef : Westin Hotels & Resorts pears (Obstler), plums, cherries (Kirschwasser), ,January 2010 – April 2011 (1 year 4 months) ,Le Meridien Hotels & Resorts. or mirabelle plums, is preferred in the southern parts. The term SCHNAPS’ refers to both kinds Sous chef ( acting executive chef ) : Le of hard liquors. Meridien Hotels & Resorts ,December 2007 – February 2010 (2 years 3 months)Ahmedabad Area, India. Taj Hotels Resorts and Palaces.

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Jr. Sous chef : Taj Hotels Resorts and Palaces specialties. Fifth December is National Sacher .August 2006 – December 2007 (1 year 5 torte Day. months). In 1832, Prince Wenzel von Metternich charged CDP : The Leela goa .2003 – 2006 (3 years)goa. his personal chef with creating a special dessert for several important guests. The head chef, Education : International instiute of hotel having taken ill, let the task fall to his sixteen- management. BA, hospitality management 2000 year-old apprentice, Franz Sacher, then in his – 2003. second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let Skills : Management, Pre-opening, there be no shame on me tonight!" While the Fine Dining, Banquets, Hospitality Management, torte created by Sacher on this occasion is said Menu Development, Resorts, Hotels,, Culinary to have delighted Metternich's guests, the Skills, Catering Menu, Costing Food & Beverage, dessert received no immediate further attention. Hotel Management Cuisine. Sacher, who was Jewish, completed his training as a chef and afterward spent time in Bratislava Honors & Awards : (Pressburg) and Budapest, ultimately settling in  Chef of the Year 2017. his hometown of Vienna, where he opened a  IPR Solace. specialty delicatessen and wine shop.  Young Chef of the Year 2016-2017 Sacher's eldest son Eduard carried on his FHRA. father's culinary legacy, completing his own FHRA (Recommendations): Jatinder or training in Vienna with the Royal and Imperial Chef JP as he is better known has always been a Pastry Chef at the Demel bakery and level headed, passionate chef with a good chocolatier, during which time he perfected his acumen to lead people that work with him. Chef father's recipe and developed the torte into its Jatinder Pal known as Chef JP, is very detail current form. The cake was first served at the oriented, a born teacher and trainer loves to Demel and later at the Hotel Sacher, established share his expertise and train his staff in all by Eduard in 1876. Since then, the cake remains aspects. He is a true leader and loves to among the most famous of Vienna's culinary innovate dishes. specialties. The Original Sacher-Torte has been the most Editor’s pick famous cake in the world since 1832 and the original recipe remains a well-kept secret of the hotel ‘Sacher’. Only the Original Sacher-Torte is SACHER TORTE - A PIECE OF VIENNA produced according to this original recipe. The Sacher Torte is a basis of the entire confection is a chocolate specific type of cake, thinly coated by hand with best-quality chocolate cake, or apricot jam. The chocolate icing on top of it is torte, invented by the crowning glory. It tastes best with a portion Austrian Franz of unsweetened whipped cream. Sacher. It is one of The "Original" Sacher Torte has two layers of the most famous apricot jam between the outer layer of chocolate Viennese culinary icing and the sponge base, while Demel's "Eduard-Sacher-Torte" has only one.

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Additionally, the Sacher Torte has a more coarse grain of sponge whereas the Demel Torte Hello Reader sponge is denser and smoother. Hope you enjoyed ‘The Gourmet’. We would be Further Reading: glad to include your articles in the forthcoming 1. https://en.wikipedia.org/wiki/Sachertorte issues. 2. https://www.sacher.com/en/original- You can send in articles in the following sacher-cake/ categories: 3. https://www.epicurious.com/recipes/food /views/sachertorte-231043  Write up on famous chefs and their achievements  Write up on the cooking style of any Food Calendar country and region.  Recipes – traditional as well as innovative with a brief introduction.  Quizzes, Puzzles, Riddles, Crosswords  Bakery & Confectionary  Interesting facts related to culinary  Cooking hacks

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Remember to mention the category of the article in the subject column of the E-mail. Culinary Mnemonics Do visit out blog: https://theconnoisseurclub758764558.wordpress .com Culinary mnemonics are memory techniques that can be used to easily remember various culinary terms or other aspects of the culinary operation. Optimism is the faith that 1. Cooking methods based on medium leads to achievement. —D.L.F Dry, Liquid, Fat Nothing can be done 2. Medium of fat---Fatty FROG- Frying, without hope and Roasting, Grilling confidence. 3. Medium of dry heat—baked broiler chicken- Baking, Broiling -Helen Keller 4. Type of roasting-SPOT ROASTING— Spit, Pot,Oven,Tandoor

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