We've all heard the terms. We know what some of them mean. They seem stuffy and pretentious. They are French and these cooking terms are what makes the culinary world go round. These words go farther than saute, au gratin, souffle, hors d'oeuvres, a la carte, and cafe. French cuisine has significantly shaped how we think and talk about food. The French were the first people to conceptualize food as more than simply a necessity. The French permanently impacted the way we all eat and view food.
Even if we've heard these words and feel we are familiar with them, we may not know how to implement these techniques into our daily cooking routine. Maybe the next time you're watching a culinary show or you're eating in a fine dining establishment and see these words on the menu you can say "I know what that is" instead of shake your head and not order it because it sounds strange.
Mise en Place (miz a plas) "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.
Chiffonade (shif-oh-NOD) A knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, for instance, you would stack the basil leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.
Roux (roo)-A mixture of equal parts (by weight) fat and flour that is used for thickening sauces and soups.
Ailoli (ay oh lee) A sauce traditionally made of garlic, olive oil and egg. A light mayonnaise.
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
Confit (cone-FEE) A technique for preserving meats such as duck, goose or pork that involves cooking the meat in its own fat, and then storing the meat in this fat in a covered container.
Gremolata- A condiment made from finely minced parsley, garlic and lemon zest. Gremolata is traditionally served with veal, but it is also an excellent accompaniment for fish and seafood dishes.
Bouquet Garni (bo-KAY gar-NEE) A bundle of herbs and aromatics tied within sections of leek with cooking twine or within cheese cloth and simmered in stock to add flavor and aroma. Usually, equal parts of thyme, parsley, celery and bay leaf.
Canapé (can-a-PAY) A canapé is a type of hors d'oeuvre, or small, single-bite food. Traditionally made with a base of a small piece of bread with a topping. Modern canapés may use a cracker, a small pancake or pastry as the base.Crudites (kroo-de-TAY) A simple type of hors d'oeuvre consisting of various raw vegetables cut into small, single-bite portions and usually served with some sort of dipping sauce.
Duxelle Duxelle refers to a mixture of chopped mushrooms, onions and shallots that is sauteed and used as a filling for pastries, in sauces or as a garnish. Heard of Beef Wellington?
En Croûte (on KROOT) A food that has been wrapped in pastry dough and then baked in the oven. Salmon en croute is a popular recipe. Pâté and brie cheese are also frequently prepared en croute. Julienne (joo-lee-ENN)-A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Fond (FAHN) Little roasty bits left at the bottom of a pan where something has been cooked. You then add stock and butter to create a sauce.
Béchamel (BESH-uh-mell) Béchamel is a standard white sauce made from milk and roux. One of the five "leading sauces" of classical cuisine, béchamel is the starting point for other classic sauces such as the Crème sauce and the Mornay sauce. Béchamel is just 1 of the 5 French mother sauces. Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette. I will cover these individual sauces more closely later.
Carpaccio (car-PAH-chee-oh) A traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions. Today a carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion. Even thinly sliced vegetables or fruits are sometimes served as carpaccio. I have to admit this recipe intimidated me a little bit, but I learned that it really shouldn't bother you or scare you. I admit it's nothing like a rare steak, salmon or tuna, but it can be done well and safely. If you live in SLC, go to Caputos Deli, they will thinly slice the tenderloin and it is really worth the price. If you do choose to cut it yourself, just a very sharp fillet knife.
6 oz. beef tenderloin+2 tsp. olive oil, a few drops truffle oil (optional),+the juice of 1/4 lemon,+1 pinch fresh basil, chopped,+1 oz. Parmesan shavings,+1 tsp. sweet balsamic reduction,+salt to freshly ground black pepper+
If you are slicing your own beef, place the beef in the freezer for 45min before slicing. Cut off a 1/2 inch medallion, lay it on a piece of plastic wrap and then layer another piece on top. Lightly pound with a meat mallet until it begins to spread out and become thin. Do not use a tenderizer mallet please please. Tenderloin is pretty expensive and you don't want tar tar here. Continue with the rest of your desired amount of meat. Arrange the flattened meat on your platter. Combine the rest of your ingredients and pour over the top of the beef. Some like to leave the bean sprouts or arugula undressed, but I say what the heck, just combine it all and layer it on beautifully.
Mirepoix (Meer-pwah)- Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.
Ceviche (se-VEE-chay) Ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice coagulates the proteins in the fish, effectively cooking it.
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