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Hosting A Wine Tasting Party
As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this. When planning a wine tasting party, some obvious questions...
How to Brew Your Own Beer
Beer brewing has become increasingly popular because it produces a large amount of beer for a very little amount of money. There are three things to consider when brewing your own beer from home - equipment, ingredients and procedure.
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Left Over Wine
I am assuming your house is normal and you have had this experience: after opening a couple of bottles of wine, or more, for a party or dinner for several friends, at evenings end you have a collection of bottles, some completely empty and some...
The Wine and Green Mushroom Caper
(a day in the life of a vintner) We were really looking forward to our visit with Andy and Gwen. Old college buddies, while I chose the medical profession, Andy chose sales. After a few years, Andy joined a wine distributor and eventually evolved...
Understanding Wine Grapes
You will find that one of the easiest ways to get to know your way around wine flavors is through grape varieties. Each grape variety has specific characteristics. In some regions, one grape variety is used to make a wine; in others, winemakers...
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The Fundamentals
Several thoughts run through one’s head when they think of French cooking. Visions of buttery goodness, heavy creams and fancy displays. There is much more to French cooking than that; France isn’t just Paris after all.
French food has several fundamentals, such as the mire poix, the bouquet garni or herb satchel and chicken stock.
The Fundamentals
A mire poix is 3 parts onion, 2 parts celery and one part carrot. You’ll find this in most French dishes with the exception of fish and a few other recipes.
The bouquet garni is a collection of herbs sometimes put into a cheesecloth. The typical ingredients are: Bay leaf, pepper corns, thyme and parsley stems.
The chicken stock: Never throw away your bones and vegetable trimmings again! This is a useful way of using parts you might ordinarily toss. Another thing is, with this fundamental ingredient, you get to use two other fundamental ingredients, yes… the mire poix and the bouquet garni. Don’t add the liver, put that aside for a pate or something, livers are even good sautéed in butter. Check out the recipe below.
Chicken Stock Ingredients Carrots Celery Onions Chicken Giblets (NO LIVER!) Chicken Bones Water Bouquet Garni
Add all ingredients to a stockpot, cover with cold water.
Bring to a boil and let simmer. Stocks can simmer for over an hour. It depends on the strength you wish to have.
Drain and let liquid cool.
So how do I use these ingredients? Check this next recipe out. We’re going to use all three fundamental ingredients! Soup, hey it’s the first thing I had to make in culinary school. With this basic recipe, you can substitute the main ingredient with just about any vegetable. For now we’ll keep it simple, Cream of Asparagus Soup.
Cream of Asparagus Soup Ingredients Asparagus (about a pound will do) Mire poix (keep it simple, use 1 large
onion, 3 celery stalks, and one medium sized carrot) Bouquet Garni 2 russet potatoes Chicken stock Salt and Pepper White Wine Heavy cream
Sweat the mire poix (this means cooking on low heat until the vegetables are translucent). Toss in your bouquet garni and season a little being careful not to over salt it. De-glaze (this gets any caramelized yummy goodness off the bottom of the pan) with a little white wine and cook it down.
This next step is optional, but I think it adds a little flare. Cut the tops of the spears of asparagus off and set them aside. Blanch these in a bit of hot salted water until they turn bright green. Quickly remove them from the heat and run cold water over them. This is going to be your garnish.
Cut the stalks of the asparagus and the potatoes into manageable pieces and toss them on top of your mire poix. Pour in enough stock to cover your ingredients by at least an inch. Bring it to a boil and then reduce to a simmer. Cook until the potato and asparagus are both tender. Remove the bouquet garni!
Next step: Puree. I find that it is easiest to do this in installments. Add a bunch of the vegetables into a blender or, even better, a food processor, and then add a bit of stock. Take your pureed soup and run it through a strainer into another pot, this takes out any of the overly fibrous material.
Return your pureed soup to the stove and bring it to a gentle simmer. Add a little cream and stir it in. Season to taste with salt and pepper. Don’t forget your garnish! Ladle some of the soup out and put a few of the spear tops on top of the soup.
Paul Rinehart is the Food Director at Online Cooking: http://www.onlinecooking.net
About the Author
Paul Rinehart is the Food Director at Online Cooking: http://www.onlinecooking.net
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