Entrées Flashcards
1
Q
Cauliflower Ravioli
A
• Applewood Smoked Bacon
• Swiss Chard
• Parmesan
Important Facts About The Dish
• We are using a Beurre Monté Sauce • We are using a chicken stock in our Beurre Monté Sauce, but can be easily omitted. • Inside the Ravioli is a cauliflower puree with Parmesan. There is onion used in the purée. It is not noticeable by taste, but important to make note for an allium allergy, as it can not be removed.
What Is A Beurre Monté
• Beurre monté, literally “mounted butter” in French, is a cooking technique for preserving the emulsification of butter at high temperatures. In beurre monté, chunks of butter are whisked into hot water to create an emulsion stable up to 180 to 190°F. “Buerre monté” is also the name for the resulting liquid, which you can use as both a cooking fat and a finishing sauce.
This one-ingredient butter sauce allows you to use butter in high-heat situations without the butter separating.
- Beurre Monté Pronunciation:
Ber Mon-tay
What is Swiss Chard
• Swiss chard is a leafy green vegetable that is a member of the beet family. It is also known as silverbeet. Chard is a cool weather crop that is available in spring, early summer, and fall. It is similar in taste to spinach and beet greens. The leaves and ribs can be eaten, and the ribs have a celery-like texture. Chard can be eaten raw or cooked.
2
Q
Parmesan Risotto
A
- Chanterelle Mushrooms
- Burgundy Truffles
- Mascarpone
What Is Risotto
• Risotto is a classic Italian dish that's made from starchy, short-grain rice such as Italian Arborio, Carnaroli or Vialone Nano rice. These special rice grains can absorb a lot of liquid, so they are often served with a cheese sauce, broth or wine sauce.
What Are Chanterelle Mushrooms
• Chanterelles are a funnel shaped mushroom, usually bright orange or yellow. They have a mix of fruity, nutty, and peppery notes with a mild and delicate aroma.
What Are Burgundy Truffles
• First off, truffles are a type of edible fungus that grow underground, usually near the roots of trees. They are known for their musky aroma and earthy, umami-rich flavor.
Burgundy black truffle, also known as an autumn truffle, can be found throughout Europe (mainly in the French region of Burgundy). When fully mature, it tastes truffle-like but smells of hazelnut. Autumn truffles or Burgundy truffles can be found from September to December. It is more intense in smell and taste than summer truffles and darker in color from the start.
What Is Mascarpone
• Mascarpone is a soft, spreadable Italian cheese made from cow's milk. It's known for its high butterfat and saturated fat content, which gives it a rich taste and texture.
3
Q
Prosciutto Wrapped Swordfish
A
Swordfish is 6oz.
• White bean puree
• Broccoli Rabe
• Capers
• Citrus beurre monte with meyer lemon and trout roe
What Is Swordfish & What Does It Taste Like
• Swordfish are large, predatory fish with a long, flat, pointed bill. They are also known as broadbills and are a popular sport fish. Swordfish are found in tropical and temperate oceans around the world. They are pelagic, meaning they live in the open sea.
Swordfish has a dense, meaty texture and a mild, sweet flavor with a hint of brininess. It's often compared to tuna and is sometimes called the "steak of the sea".
What Is Prosciutto
• In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. For the purpose of this guide, we'll be talking about prosciutto crudo.
The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters. Over the centuries, the tradition of making prosciutto was perfected. Today the art is celebrated across Italy and the world.
* How is it made *
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw"). Salting the meat also causes the flavors to become more concentrated.
After the salting process, the pork legs are washed, seasoned by hand (often according to a secret family recipe), and left to dry-age at a controlled temperature for 14 to 36 months. It is the combination of salt, air, and time that gives prosciutto its sweet and delicate flavor.
Prosciutto-producing techniques vary based on the region, producer, and consortium. For example, Prosciutto di Parma DOP is made exclusively from carefully selected heritage breed pigs raised in 11 regions of Italy. The entire process from salting to aging must occur in the Parma province, where the air and climate impart a unique flavor on the meat. On the other hand, Prosciutto di San Daniele DOP is made in the Friuli Venezia Giulia region. The higher altitudes and different climate give the meat a darker and sweeter flavor. There are many other varieties, too, such as Prosciutto di Modena, Prosciutto Toscano, and Prosciutto di Carpegna. Consorzio prosciutto Modena
*What does prosciutto taste like*
Prosciutto is a flavorful, delicately sweet and salty product. It typically has a salmon pink to brownish-red color and each slice is streaked with fat. Some prosciutto varieties are seasoned with spices and herbs like black pepper, garlic, juniper, and rosemary, which give it a more unique, fragrant flavor. The longer prosciutto is aged, the more complex it will taste.
What Is Broccoli Rabe
• Rapini, also known as broccoli rabe or raab, is a cruciferous vegetable with a bitter taste. It's a member of the Brassicaceae (mustard) family and is closely related to the turnip.
What Is A Beurre Monté
• Beurre monté, literally “mounted butter” in French, is a cooking technique for preserving the emulsification of butter at high temperatures. In beurre monté, chunks of butter are whisked into hot water to create an emulsion stable up to 180 to 190°F. “Buerre monté” is also the name for the resulting liquid, which you can use as both a cooking fat and a finishing sauce.
This one-ingredient butter sauce allows you to use butter in high-heat situations without the butter separating.
- Beurre Monté Pronunciation:
Ber Mon-tay
4
Q
Pitman farms chicken
A
- We pan roast our chicken
• Maple Glazed Parsnips
• Bussels Sprouts
• Bacon
• Rosemary Jus
What Part Of The Chicken Do We Use
• We use an airline breast, bone in, and a small boneless thigh.
What Is An Airline Breast
• The chicken airline breast is a cut of chicken that features a boneless, skin-on chicken breast with the first joint of the wing attached. It's also known as a Frenched breast, chicken supreme, or Statler chicken.
The name "airline chicken" may come from the resemblance of the cut to an airplane wing, or from the idea that the exposed bone could be used as a handle to eat the chicken while in flight.
Where Does Our Chicken Comes From
• Pitman farms have a handful of locations located all through out the California valley.
What Are Parsnips
• Parsnips are a root vegetable that are part of the Apiaceae flowering plant family. They are closely related to carrots and parsley. Parsnips are native to the Mediterranean region and have been cultivated since ancient times.
5
Q
Liberty duck confit
A
• Amagaki Persimmons
• Chestnut Farrotto
• Sherry Crema
What Does It Mean To Confit
• Confit is a French cooking technique that simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup;* with meats and vegetables, a pure fat. The word "confit" comes from the French verb confire, which means "to preserve".
What Part Of The Duck Do We Use
• We use a bone in leg and a boneless thigh.
Where Does Our Duck Come From
• Sonoma County
What Are Amagaki Persimmons
• Amagaki persimmons are a variety of persimmon with a sweet taste, cinnamon flavor, and creamy texture. They are native to China and Japan, but are now widely grown commercially in California.
- Amagaki Pronunciation:
Ah-ma-gah-key
What is Farrotto
• Farrotto is a hearty Italian dish that combines the creaminess of traditional risotto with the nutty flavor and firm texture of farro, an ancient grain.
What Is Farro, And Does It Contain Gluten
• Farro is an ancient grain, a form of wheat that’s about 20,000 years old. *(So yes- it does contain gluten.) With roots in Mesopotamia, farro is a staple of Mediterranean diets, especially in Italy. Farro is sold in whole grain form, and might be one of three varietals of ancient wheat: einkorn, emmer or spelt. All forms of farro have a pleasant nutty flavor and a slightly chewy texture after cooking.
What Is Sherry
• Sherry is a fortified wine made from white grapes grown in the Jerez de la Frontera region of Andalusia, Spain. The wine is aged in barrels where it's exposed to oxygen and natural yeasts. This gives it a wide range of flavors, including dry salinity, nutty toastiness, and unctuous dried fruits. Sherry is known for its variety of textures and flavor profiles. It's made using a solera system, which involves stacking barrels in a triangle-like structure.
What Is Fortified Wine
• Fortified wine is wine that's had a distilled spirit added to it during the winemaking process in order to boost its alcohol content. There are several types of fortified wines, (Sherry, Port, Vermouth, Madeira, Marsala, Moscatel de Setúbal) each classified by its own unique set of regulations. These regulations include the type of base wine, type of base spirit, range of alcohol by volume (ABV), amount of sugar, and aging length.
6
Q
Bacon cheeseburger
A
-Burger is 9oz
• Wagyu beef
• Aged white cheddar
• Bacon
• Brioche bun
• French fries
• Aioli
Facts About Our Buns
• Our buns are made in house.
• Our buns contain soy.
• Brioche bread is made with high egg and butter content which gives it a rich and tender crumb.
What is Aioli
• Aioli is a a combination of an emulsified olive oil and garlic.
What Oil Do We Use For Frying
• Rice Oil.
Where Does Our Burger Meat Come From
• Snake River farm in Idaho.
7
Q
Slow roasted short rib
A
• Fried Maitake Mushrooms
• Potato Rösti
• Caramelized Allium Jus
How Do We Prepare Our ShortRib
• We braise our short rib for 8 hours every night. It cooks in pounds of sweated onions and garlic, with its fat layered on top to confit itself.
Where Does Our Short Rib Come From
• Creekstone Farms in Arkansas City, Kansas
What Are Maitake Mushrooms
• The Maitake mushroom (Grifola frondosa), also know as hen of the woods, is an edible and medicinal fungus that grows wild in Japan, China, and North America under oak, elm, or maple trees.
Maitake (sometimes called maitako) means “dancing mushroom” in Japanese, as people would dance with joy upon finding it.
Like all mushrooms, the maitake has a deep earthy flavor, but this one offers even more nuances to the thoughtful taster. For starters, it's more delicate than a shiitake and has a stronger savory side than a porcini. There's a slight bit of spice to the maitake, but it's not hot by any means.
- Maitake Pronunciation:
My-tahk-ee
What Is A Potato Rösti
• Rösti is a Swiss dish of fried grated potatoes that originated in the Canton of Bern. It’s essentially a potato pancake made from pre-cooked, grated potatoes that are formed into a cake and fried in butter or other fat. A much elevated take on the hash brown.
- Rösti Pronunciation:
Roh-stee
What Is An Allium
•Allium vegetables are a group of vegetables that includes onions, garlic, leeks, chives, shallots, and scallions. They are rich in flavanols and organosulfur compounds, which may have antibacterial, antifungal, and antiviral properties.
8
Q
Almond wood grilled filet mignon
A
Filet is 9 oz.
• Pommes Dauphine
• Creamed Maitake Mushrooms
• Bordelaise
What Makes The Filet Mignon Cut So Special
• The Filet Mignon cut is sought after because it is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
What Part Of The Cow Does Filet Mignon Come From
• Filet Mignon is located in the upper mid back of the cow, and comes from the top half of the tenderloin.
What Is Pommes Dauphine
• Pommes dauphine is classic French comfort food. Essentially a potato croquette (and sometimes nicknamed a "French tater tot"), the pommes dauphine consists of fluffy pillows of mashed potatoes mixed with choux (Sh-oo) pastry (the kind used for making cream puffs and éclairs).
- Pommes Dauphine Pronunciation:
Pom Doh-fee-n
What Are Maitake Mushrooms
• The Maitake mushroom (Grifola frondosa), also know as hen of the woods, is an edible and medicinal fungus that grows wild in Japan, China, and North America under oak, elm, or maple trees.
Maitake (sometimes called maitako) means “dancing mushroom” in Japanese, as people would dance with joy upon finding it.
Like all mushrooms, the maitake has a deep earthy flavor, but this one offers even more nuances to the thoughtful taster. For starters, it's more delicate than a shiitake and has a stronger savory side than a porcini. There's a slight bit of spice to the maitake, but it's not hot by any means.
- Maitake Pronunciation:
My-tahk-ee
What Is Bordelaise
• Bordelaise sauce is a classic French sauce that's named after the Bordeaux region of France, which is known for its wine. The sauce is typically made with red wine, shallots, butter, and sometimes bone marrow and demi-glace. While the sauce is traditionally made with Bordeaux wine, you can use any good-quality dry red wine.
What Is A Demi-Glace
• Demi-glace is a rich, brown sauce in French cuisine that can be used on its own or as a base for other sauces. The word comes from the French word glace, which means "icing" or "glaze". Demi-glace is made by combining one part espagnole sauce and one part brown stock. The word "demi" means "half". The sauce is reduced by half, which is why it's called a "demi" glaze. Demi-glace is often made with veal stock, tomato purée, caramelized mirepoix, and a dark brown roux.
What Is A Mirepoix
• A mirepoix is a mixture of diced vegetables, (typically onion, celery and carrot) cooked with fat (usually butter) for a long time on low heat without coloring or browning.
- Mirepoix Pronunciation:
meer-PWAH
