Creme brulee (Crème brûlée)

Creme brulee, Crème brûlée [krehm-broo-lay] The literal translation of this rich dessert is BURNT CREAM. It describes a chilled, stirred CUSTARD that, just before serving, is sprinkled with brown or granulated sugar. The sugar topping is quickly caramelized under a broiler or with a salamander. The caramelized topping becomes brittle, creating a delicious flavor and […]

Creme caramel

Creme caramel [krehm kehr-ah-mehl; krem kar-uh-mehl] Also known in France as CREME RENVERSEE, creme caramel is a custard that has been baked in a CARAMEL-coasted mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it’s known as CREMA […]

Pot au feu

Pot-au-feu, Pot au feu [poh-toh-feuh] “Pot on fire” is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course. followed by an entree of the meat and vegetables. Any combination of […]

Lobster Thermidor

Lobster Thermidor [thuuhr-mih-dohr]   A dish composed of lobster tails from which the cooked meat is removed, chopped and combined with a BECHAMEL flavored with white wine, shallots, tarragon and mustard. The sauced lobster is spooned back into the shells, sprinkled with parmesan cheese and broiled until golden brown. Crab and shrimp are also sometimes […]

Nicoise salad (Salade niçoise)

Salade niçoise (French pronunciation: ​[niˈswaz]), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs. It can be served either as a composed […]

Bearnaise sauce

Bearnaise [behr-nayz] A classic French sauce made with a reduction of vinegar, wine, tarragon and shallot and finished with egg yolks and buttter. Bearnaise is served with meat fish, eggs and vegetables. RECIPE: Ingredients ¼ cups white wine vinegar ¼ cups dry white wine 1 large shallot, finely chopped, about ¼ cup 1 tsp. dried […]

Boeuf bourguignonne

Beef bourguignon (US: [biːf ˌbʊərɡɪnˈjɔːn] or bœuf bourguignon ,UK: [bɜːrf ˈbɜːrɡɪnjɒ̃]; French pronunciation: ​[bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d’épices, etc. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef […]

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