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Wild Mushroom, Haricot Vert, and Shallot Sauté

Wild Mushroom, Haricot Vert, and Shallot Sauté


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Ingredients

  • 5 tablespoons butter, divided
  • 4 large shallots, halved, thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
  • 1/2 pound button mushrooms, thickly sliced
  • 3/4 pound haricots verts or small slender green beans, trimmed
  • 3 tablespoons (about) low-salt chicken broth (optional)

Recipe Preparation

  • Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.

  • Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.

  • Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.

Reviews Section

Team Building Events in Los Angeles, CA Team Cooking Class Parties

Many companies and law firms have come to Chef Eric’s Culinary Classroom for fun team-building events. “Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build,” says Chef Eric. “Throw in the tastes, aromas, and beauty of delicious dishes, and you have a fantastic experience.”

The Culinary Classroom offers a great option for Companies looking for something different to do to enhance corporate culture. Hands-on Cooking Classes give participants the opportunity to improve communication and boost morale while learning new skills in a fun environment. You pair up your employees the way you want.

Book a date and bring your employees it’s that simple. We help you design the Menu, shop, and clean up! The fruits of three hours of labor are enjoyed by all at the end of the Class for a Formal Sit-Down Meal, Cooking Competition, a more casual Hors d’oeuvres Event or any type of custom creation! See our website for testimonials and pictures and call us to discuss this great idea for your next special occasion.



Silver Level $125 Per Person – Gold Level $140 Per Person
Platinum Level $155 Per Person – Specialty Parties $155 Per Person

Custom Menus $155 – Per Person

Additional Wine may be Purchased from the Classroom for your Event

Call Chef Eric Crowley at (310) 470-2640 to discuss this idea for your next Team Building Event, Holiday Party, Corporate Event, Client Appreciation Dinner, Private Cooking Party, or ANY Special Event, customized just for your group.
10 Person Minimum – 16 Person Maximum. A Non-Refundable Deposit of $750 is required to secure the date. There is a 15% Gratuity added to your final bill.

Join the Companies who love to Cook with Chef Eric and his Team – Many come back over and over again!


Directions:

  1. To make the French toast, grease a 9" x 13" baking dish with the butter. Arrange the bread slices in the baking dish in two overlapping rows.
  2. Whisk together the eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl. Pour the egg mixture evenly over the bread slices, making sure the bread is well covered. Cover and refrigerate overnight.
  3. Preheat the oven to 350°F. Remove the baking dish from the refrigerator.
  4. To make the topping, whisk together the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Sprinkle the topping evenly over the bread.
  5. Bake for 30-40 minutes, until lightly browned. Remove the casserole from the oven and decorate with the maraschino cherries in clusters of three to look like holly berries. Serve with maple syrup.

Cook's Note: It's best to use day-old bread, so the custard can really absorb. The casserole can be made the night before and refrigerated. Perfect for Christmas morning

Ingredients for Seasoning Mix

  • 1 pound onions, sliced ¼-inch thick
  • 3 Tbsp. olive oil
  • 2 cloves garlic, minced
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • 3 Tbsp. tamari soy
  • 2 Tbsp. of your favorite BBQ sauce
  • ½ tsp, sriracha
  • 2 tsp. whole grain mustard

Ingredients for Turkey Meatloaf

  • 3 pounds ground turkey
  • ¾ pound smoked turkey
  • 1 cup seasoning mix
  • 2 ½ Tbsp. butter
  • 1 ¼ cups onions, diced
  • 1 ¼ cups carrots, diced
  • 1 ¼ cups celery diced
  • 2 ½ Tbsp. fresh thyme, chopped
  • 2 ½ Tbsp. fresh sage, chopped
  • ½ Tbsp. fresh rosemary, chopped
  • ½ cup milk
  • 3 eggs
  • 2 + 1 tsp. salt, divided
  • 2 + 1 tsp. black pepper, divided
  • 1 cup spinach

Ingredients for the Turkey Gravy

  • 4 Tbsp. unsalted butter
  • 1 &frac13 cups onions, diced small
  • &frac23 cup celery, diced small
  • ¼ cup flour
  • 1 tsp. fresh thyme
  • 1 tsp. fresh sage
  • ½ tsp. fresh rosemary
  • 3 cups chicken or turkey stock
  • 1 ½ tsp. chicken boullion
  • 2 tsp. fresh lemon juice
  • Salt and pepper to taste

Ingredients for the Mashed Potatoes

  • 2 ½ pounds red skin potatoes
  • 2 Tbsp. Kosher salt, divided
  • Water to cover
  • 8 Tbsp. butter
  • 1 cup sour cream
  • ¼ cup heavy cream
  • ¾ cup sliced green onions
  • 1 Tbsp. ground black pepper

SEASONING MIX:
1. Preheat oven to 350°F

2. Caramelize the onions over medium heat for 30 minutes.

3. Transfer the onions to a blender or food processor. Add in the remaining ingredients and blend until smooth. Set aside to cool.

TURKEY MEATLOAF:
1. In a large pan, melt the butter and saute the onions, carrots, celery and garlic over medium heat until softened and just translucent. About 10 minutes. Add in the thyme, sage and rosemary. Saute another 5 minutes. Season with 1 tsp. each salt and black pepper. Set aside to cool.

2. Add the smoked turkey to a food processor and pulse until the meat is chopped in to small pieces. Combine the smoked turkey with the ground turkey, seasoning mix, sautéed herbs and vegetables, milk, eggs and 2 tsp. each salt and pepper.

3. Spray two 10-inch loaf pans with non-stick cooking spray. Line the pans with parchment paper and spray them again. Fill the loaf pans with the meat mixture. Cover with foil.

4. Place the loaf pan into a deep baking dish. Fill the baking dish with water ½ way up the loaf pan. Bake in a 350°F for about 1 hour and 15 minutes. While the meatloaf is baking make the gravy and potatoes. The meatloaf is done when a meat thermometer reads 160°F. Allow the meatloaf to cool completely in the pan. Remove from the loaf pan and slice into 1-inch thick slices.

TO SERVE:
1. Sear each slice of meatloaf on both sides until heated through. Place the potatoes and a small bunch of spinach onto each plate. Top with gravy.

TURKEY GRAVY:
1. In a large sauce pot, saute the butter, onions and celery until the vegetables are light brown in color. Stirring frequently, incorporate the flour to make a light roux. Add in the herbs and continue to stir for 1 minute.

2. Whisk in the chicken stock and bullion. Bring the gravy to a simmer for 10 minutes. Whisk in the lemon juice and season with salt and pepper.

3. Strain the gravy through a mesh sieve to remove any unwanted lumps. Set aside.

RED SKIN MASHED POTATOES:
1. Place the potatoes and 1 Tbsp. salt into a large pot. Cover with cold water. Bring to a boil and then reduce to a simmer. About 30 minutes.

2. Drain the potatoes and return to the pot.

3. Add butter and sour cream. Coarsely mash the potatoes. Stir in the cream, green onions, salt and pepper. You can add more cream to reach your desired texture.

4. Re-season with salt and pepper as needed. Keep warm.

Ingredients for Gingerbread Cake

  • 3 whole eggs
  • 1 Tablespoon vanilla
  • 2/3 Cup sour cream
  • 2/3 Cup buttermilk
  • 1/4 Cup vegetable oil
  • 1/2 Cup molasses
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • ¼ Cup Flour
  • 1 box spice cake mix (I used Duncan Hines)

Ingredients for Almond Spiced Cream Cheese Buttercream

  • 2 sticks (1 lb) unsalted butter, slightly softened
  • 1 block (8oz) cream cheese
  • 1 Tablespoon vanilla
  • 1 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 Cup heavy cream
  • 6-7 Cups sifted powdered sugar

Ingredients for White Chocolate Ganache Drip


GINGERBREAD CAKE
Makes 3x 6” rounds, 2x 8” rounds, or 24 cupcakes

1. Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.


2. In a medium bowl, whisk together the eggs, vanilla, sour cream, buttermilk, vegetable oil, molasses ginger, and cloves. Sift in the flour and cake mix. Whisk until just combined, don’t overmix. Split cake batter evenly between prepared cake rounds.


3. Bake for 30-35 minutes, or until center is fully baked. Do not overbake. Remove rounds from the oven, let cool in the pan for less than 5 minutes, then flip upside down onto wire rack to cool to room temperature. Wrap and chill/freeze before frosting.

ALMOND SPICED CREAM CHEESE BUTTERCREAM
Makes 5 cups

1. In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese on high until light and fluffy.


2. Add in vanilla, almond extract, cinnamon, nutmeg, and heavy cream.


3. Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time.


4. Add in more heavy cream or more powdered sugar to achieve desired consistency.


WHITE CHOCOLATE GANACHE DRIP
1. In a medium glass bowl, microwave the caramel and heavy cream for a minute.


2. Stir and add to squeeze bottle for filling.

OTHER:
Cranberries
Green Gel Coloring
Wilton 1M Piping Tip

Ingredients for the Basic Mother Dough (Pale Yellow)

Ingredients for the Leafy Greens Dough (Dark Gereen)

  • 1 tablespoon salt
  • 1 teaspoon baking soda
  • ½ bunch of lacinato kale or other dark leafy green such as spinach (4 to 6 ounces, or about 2 packed cups baby spinach) or nettles
  • 2 large eggs
  • 2-¼ cups “00” pasta flour

Ingredients for the Pepperoni Pizza Filling

  • 8 ounces low-moisture (not water-packed) whole milk mozzarella
  • 3 ounces pepperoni slices (or other sliced salami of your choice, such as sopressata)
  • ¼ cup canned tomato sauce
  • 16 fresh basil leaves
  • Flour, for forming balls of filling

BASIC MOTHER DOUGH (Pale Yellow)
1. Combine the flour and eggs in the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.

2. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.

LEAFY GREENS DOUGH (Dark Green)
1. In a large saucepan over high heat, bring the salt, baking soda, 8 cups water to a boil. Add the kale and blanch it for 15 seconds. Strain and press out the water.


2. Add the kale to a blender and wait 1 or 2 minutes for it to cool. Add the eggs and blend on low speed at first to combine, then increase the speed and puree until smooth.


3. Strain the puree with a fine-mesh sieve over a small bowl to remove and discard any grainy threads. This should yield about 1 cup puree.


4. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour and puree. Mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.


5. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes intensified after that, although the dough is still usable for up to 3 days.

BEET-PAPRIKA DOUGH (Bright Red)
1. Put the beet in a small, non-metal bowl and cover with plastic wrap. Microwave for 50 seconds. Let sit for 2 minutes. Uncover and add to a blender along with the paprika and eggs. Blend on low speed to combine, slowly increasing speed until a smooth puree forms.


2. Combine the flour and puree in the bowl of standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Cover the ball of dough in plastic wrap and let it rest at room temperature for 30 minutes before sheeting.


3. Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The dough will turn a reddish brown after that, although the dough is still usable for up to 3 days.

CHRISTMAS EMOJI RAVIOLONI
1. Start with a base pasta sheet that is rolled to the second-thinnest setting on your pasta machine. You’ll need a top and bottom sheet, and both sheets should be 5- to 6-inch squares, though larger won’t hurt anything, and that way you’ll have plenty of room to cut them down to whatever size you wish.


2. Roll out any dough you are using for your emoji design to the second-thinnest setting on your pasta machine.


3. Paint a small amount of water onto the base sheets and press the design onto the center of the base sheet. Use a rolling pin to gently affix it to the base sheet.


4. Once the emoji is complete, use a dry paintbrush to wipe away any excess water from the design. Use a rolling pin to gently seal the design to the base sheet, rolling gently back and forth in all directions so you don’t skew the design too much in any one direction.


5. Fill the emoji ravioloni.

PEPPERONI PIZZA FILLING
1. Combine the mozzarella, pepperoni, tomato sauce, and basil in a food processor and pulse until the mixture is uniform but still textured, with no large chunks. Do not overmix this filling or it will become unpleasantly grainy.


2. Remove the filling en masse to a floured work surface and divide it into eight portions. Roll each portion together with floured hands as if you were making meatballs. Flatten the balls into discs about 1 inch thick. Store on a parchment-lined, floured sheet pan, covered, if using within 3 hours otherwise cover the pan and refrigerate for up to 24 hours.


3. Uncover the reserved bottom sheet of pasta and use your fingers to dab a small circle of flour in the middle of the sheet where you’ll place the filling. This helps keep the pasta touching the filling from getting soggy. Place about ¼ cup of your chosen filling on the flour circle. Use a brush to paint the base sheet with water around the filling so that the top sheet will adhere to it. Pick up your emoji top sheet and align it over the base sheet, pattern side up. Very gently set the top sheet over the filling, taking care to push air bubbles to the edges and avoid wrinkling the top sheet.

4. Be sure to boil the sealed ravioloni no more than four at a time in a large stockpot. Boil ravioloni made with this filling for 4 minutes, so that the mozzarella has enough time in the hot water to melt. The ooziness cannot be beat. Since there’s plenty going on both aesthetically and inside the ravioloni, there’s no need for a complicated sauce. A browned butter sauce is recommended.

  • 4oz (or about 1/2 cup) chopped white chocolate + extra for topping
  • 2 tablespoons heavy cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Approximately 3 cups of ice

1. Place the white chocolate and heavy cream in a microwave-safe bowl.

2. Heat chocolate for 30 seconds stir until melted microwave for 10-15 more seconds if needed.

3. Allow chocolate to cool to room temperature.

4. In a blender, pour in the milk, sweetened condensed milk, vanilla extract, melted white chocolate, and ice.

6. Divide mixture between glasses.

8. Drink with a straw and add additional shaved white chocolate for a little extra white chocolate flavor.

9. Add a sprinkle of cinnamon if desired.

10. For Homemade Whipped cream: place heavy cream in bowl and whip until soft peaks form. Stir in powdered sugar.

11. Whip until desired consistency being careful not to over-whip.

Watch all-new At Home With Our Family videos weekdays at 4pm EST/3pm CST/1pm PST on Facebook, Instagram and Twitter.

Ingredients for Shortbread

  • 20 tablespoons (287 g) unsalted butter, cut into 20 pieces, room temperature
  • &frac34 cup (158 g) light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1 teaspoon real vanilla extract
  • &frac14 teaspoon peppermint extract
  • 2 cups (272 g) all-purpose flour
  • &frac14 cup (21 g) unsweetened dark (Dutch process) cocoa powder
  • &frac12 teaspoon sea salt
  • &frac12 teaspoon baking powder
  • &frac12 cup (96 g) sparkling sugar

Ingredients for the Cookie Coating

  • 1&frac13 cups (160 g) dark chocolate, coarsely chopped
  • &frac34 cup (90 g) white chocolate, coarsely chopped
  • &frac13 cup (77 g) peppermint candy, finely crushed and divided

Happy Valentines Valentines Day – Coquille St. Jacques Part 3, The Entree and Wine

I don’t know what made me think of this dish, it was one of my favorites years ago. It’s been a very long time since I have had it and have never made it myself. After searching the internet to find recipes, I decided to make this one from Epicurious, actually I combined several different techniques when I made it. This dish is really very simple to make and is an elegant and delicious meal. It is a scallop gratin, and was very popular in the 1950’s but had fallen from popularity and has been replaced by lighter fare. It is often served in the shell of the scallop but if you don’t happen to have the shells a gratin dish works just as well. I serve with a crisp salad of belgian endive, microgreens, mandarin orange segements and toasted pecans.The wine I chose is a 2011 Pouilly Fuisse, fresh and assertive and bold enough to pair nicely with a rich cream sauce. It’s a lovely dinner for two and no one has to know how simple it is to make.

pecans toasted and chopped

Vinaigrette

Squeeze of fresh Orange Juice

Coquille St. Jacque -Loosely Adapted From Epicurious

Bouquet Garni (I used parsley, thyme, bay leaf, tarragon)

Pinch of herbes de provence (Optional)

1. Saute the shallot in 2 tbs butter, when translucent add the mushroom and continue to saute until soft. Pour in the wine and add the bouquet garni, optional herbes de provence and simmer on medium heat until liquid is reduced by about half.

2. Add the scallops and simmer for 2-4 minutes, careful not to over cook, remove with slotted spoon and set aside. Remove the bouquet garni.

3. Add the remaining 2 tbs of butter to the liquid and whisk in the flour, cook until thichened, pour in the cream and continue cooking until it’s thickened to the consistency of heavy cream . Remove from heat and add the scallops.

4. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you’re not ready to serve the scallops, cover them with plastic wrap and refrigerate.

5. Preheat the broiler. Broil the gratin until the mixture bubbles and the cheese melts and turns golden brown.

Belgian Endive, orange, pecan, micro greens


How to Make Gordon Ramsay Crab Cakes Recipe

Step 1. over medium-low heat with a sauté pan, start sweating garlic and the shallots with butter and Old Bay spice until garlic is aromatic and shallots clear (translucent). Make certain not to burn the garlic.

Step 2. After cooking, take off from heat and leave to cool. With a large mixing bowl, combine the shallots and garlic to the crab meat blend of lump and backfin. Now add the rest of the ingredients and very gently fold and blend.

Step 3. You now add season to taste and then shape crab mix into 3-ounce patties.

Step 4. Bread each crab cake with Frist flour, Egg then into panko breadcrumbs till completely coated each crab cake on all side

Step 5. Now over medium heat in a sauté pan, you add some oil and begin searing crab cakes evenly on both sides and then finish in a 400-degree oven until heated through.

Make Creamed Corn

Step 1. Over medium heat with a large pan, sauté sweet corn kernels with onions with butter. Then lower the heat down to medium-low, now add heavy cream, allow the cream to reduce down.

Step 2. Remove from heat once the corn has softened. With a blender or an immersion blender, you need to puree the corn, utilizing the heavy cream to loosen the wanted texture.

Step 3. Add season to your taste.

Prepare the Asparagus

Step 1. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.

Step 2. Add the asparagus to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the asparagus to the salted ice water. Once cool, strain and set aside until ready to use.

Step 3. Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard it. It’s fulfilled its garlic destiny.

Step 4. Add the asparagus to the pan and sauté until hot and coated with oil. Transfer the asparagus to a serving bowl, season with salt, and plate with crab cakes right away.


Food Glossary & Classic French Garnishes

À emporter (adj) to go (as opposed to sur place, for here).
À l’ancienne old-fashioned, as in une baguette à l’ancienne.
À point (adj) medium rare.
Abats (m. pl.) offal.
Abricot (m) apricot.
Addition (f) check/bill.
Agneau (m) lamb.
Agrume (m) citrus.
Aiguillette (f) in a bird (mostly duck or chicken), the tip of the breast meat.
Ail (m) garlic.
Algue (f) seaweed.
Aligot (m) potatoes mashed with fresh mountain cheese a specialty from Auvergne.
Amande (f) almond.
Amuse-bouche (m) or amuse-gueule. Savory nibbles served before the meal, to arouse the appetite.
Ananas (m) pineapple.
Andouillette (f) chitterlings sausage.
Aneth (m) dill.
AOC (f) Appellation d’Origine Contrôlée. A certification granted to certain food items (such as varieties of cheese or produce) made in a specific area, according to a specific production process.
Apéritif (m) or apéro. A pre-dinner drink. Also: a general term for the drinks and savory nibbles served before dinner. It is also a widespread custom to invite people over just for l’apéro, which is a more casual way to entertain than a full-blown dinner invitation.
Arachide (f) peanut.
Assiette (f) plate.
Aubergine (f) eggplant.
Avant-goût (m) foretaste.
Avoine (m) oat.

Baba au rhum (m) a spongy yeast cake soaked with rum syrup, often served with whipped cream.
Badiane (f) star anise.
Bar (m) bar, or sea bass.
Basilic (m) basil.
Bavette (f) skirt steak.
Beaufort (m) firm cow cheese from the area of Beaufort, in the French Alps.
Beignet (m) fritter, donut.
Berceuse (f) mezza-luna a chopping tool with two handles and two half-moon blades. Literally: lullaby, because of the rocking movement made while using it.
Betterave (f) beetroot.
Beurre (m) butter. Beurre doux is unsalted, beurre salé is salted.
Bien cuit (adj) well done.
Bière (f) beer.
Bigorneau (m) winkle.
Bio (adj) (short for biologique) organic.
Biscotte (f) rusk.
Biscuit (m) cookie.
Biscuit rose de Reims (m) a pink, rectangular ladyfinger and a specialty from Reims, it was designed for dipping in a glass of Champagne. It keeps its shape when moistened, which makes it perfect for charlottes.
Blanc (adj) white.
(m) breast meat.
Blanc-manger (m) a set pudding made with almond milk.
Blanquette (f) a creamy stew, generally of veal, cooked with carrots, onions, and mushrooms.
Blé (m) wheat.
Blettes (f. pl.) also: bettes. Swiss chard.
Bleu (adj) very rare. Literally: blue.
Boeuf (m) beef.
Boeuf bourguignon (m) a stew of beef, red wine, and vegetables a specialty from Burgundy.
Bonbon (m) candy.
Bouchon (m) cork.
Boudin antillais (m) spicy blood sausage. A twist on boudin noir and a specialty from the Antilles, the French Carribeans.
Boudin blanc (m) a soft white sausage.
Boudin noir (m) blood sausage.
Bouteille (f) bottle.
Brandade de morue (f) salt cod mashed with olive oil and milk until smooth sometimes made with potatoes, too a specialty from Provence.
Brasserie (f) originally, a restaurant that served beer (the literal meaning of brasserie is brewery) and a simple hearty fare, often of Alsatian inspiration. The term is now used, more broadly, for traditional restaurants that are larger than bistros and offer a longer menu served around the clock (choucroute, grilled meat, shellfish platters, etc.).
Bresaola (f) air-dried Italian beef.
Brick (f) (alternate spelling: brik) a very thin wheat dough used in North African cuisine, similar to phyllo dough but slightly thicker and grainier.
Brioche (f) a lightly sweet yeast pastry, made with eggs and butter.
Brochet (m) pike.
Brochette (f) skewer.
Brousse (f) a type of fresh cheese from Provence. It is called brocciu when made in Corsica.
Brut (adj) crude, rough.
Bulot (m) whelk.

Cabillaud (m) cod.
Cacahuète (f) peanut.
Café (m) coffee when ordered in a café or restaurant: espresso.
Café allongé (m) espresso with added water.
Café crème (m) coffee with milk.
Cake (m) a cake baked in a loaf pan.
Calamar (m) squid.
Calisson (m) an almond shaped confection from Aix-en-Provence, made with almond paste, sugar, and crystallized melons, with wafer paper at the bottom and a crisp sugar glaze on top.
Canard (m) duck.
Canelé (m) (alternate spelling: cannelé) a small cake from the city of Bordeaux, caramelized and crusty on the outside, soft and chewy on the inside.
Cantine (f) school or office cafeteria, it is sometimes used to mean a restaurant that has a laid-back and relaxed atmosphere, and where you could see yourself having lunch or dinner everyday.
Caquelon (m) fondue pot.
Carambole (f) starfruit.
Caramel au beurre salé (m) salted butter caramel.
Carbonade flamande (f) a stew of beef, beer, and onions a specialty from the French Flanders and Belgium.
Cari (m) curry (in créole cuisine).
Carré (m) rack (as in a rack of lamb). Literally: square.
Carte (f) menu.
Carte des vins (f) wine list.
Cassis (m) blackcurrant.
Cassonade (f) a soft brown cane sugar.
Cassoulet (m) a stew from the South-West of France, involving white kidney beans and various meats cooked in goose fat.
Céleri-rave (m) celery root.
Cèpe (m) porcino mushroom.
Céréale (f) grain.
Cerfeuil (m) chervil.
Cerise (f) cherry.
Cervelle de canut (f) fromage blanc flavored with herbs and garlic a specialty from Lyon. Literally: silkweaver’’s brain (silkweaving was the traditional craft of Lyon).
Chalumeau (m) blowtorch can be used to caramelize the sugar topping on crèmes brûlées.
Champignon (m) mushroom.
Chapelure (f) dried breadcrumbs.
Charcuterie (f) a store halfway between a butcher’s shop and a deli. Also, the variety of sausages and pork products (jambon, saucisson, salami, mortadelle, pâté…) sold in such stores.
Charlotte
(f) a no-bake dessert in which the mold is lined with ladyfingers, then filled with layers of fruit, and layers of custard or fromage blanc.
(f) a variety of small potatoes, tender-fleshed and sweet.
Châtaigne (f) chestnut.
Chatini (m) créole chutney.
Chaud (adj) hot (temperature).
Chauve-souris (f) bat.
Chèvre
(f) goat.
(m) short for fromage de chèvre, goat cheese.
Chichi (m) an elongated donut similar to the Spanish churro, usually sold by beach-side vendors, rolled in sugar and served in a paper wrapping. Sometimes called chouchou.
Chicorée (f) chicory.
Chipiron (m) small squid.
Chocolat (m) the best edible thing on Earth.
Chocolat au lait (m) milk chocolate.
Chocolat blanc (m) white chocolate.
Chocolat noir (m) dark chocolate.
Chocolatier (m) an artisan who makes and sells chocolate confections.
Chocolatière (f) like a teapot, but for hot chocolate.
Chou (m) cabbage. Chou rouge (red cabbage), chou blanc (white cabbage), chou frisé (Savoy cabbage), chou-fleur (cauliflower)…
Chou à la crème (m) cream puff.
Choucroute (f) sauerkraut.
Choucroute garnie (f) sauerkraut served with assorted sausages and cured meats.
Chouquette (m) a golf-ball-sized pastry puff sprinkled with pearl sugar.
Ciboulette (f) chive.
Citron (m) lemon.
Citron vert (m) lime.
Citronnade (f) lemonade.
Citronnelle (f) lemongrass.
Civet (m) stew.
Clafoutis (m) a simple, grandmotherly dessert in which a pudding batter (usually made of flour, sugar, milk and eggs, sometimes butter) is poured over fruit (most commonly cherries, to makeclafoutis aux cerises) and baked. A specialty from the Limousin region.
Clou de girofle (m) clove.
Cochon (m) pig.
Coco-fesse (f) a coconut shaped exactly like a pair of buttocks that’s unique to the Seychelles and is said to have aphrodisiacal virtues.
Cocotte (f) a heavy (most often cast-iron) pot with a lid.
Cocotte-minute (f) pressure cooker.
Coing (m) quince.
Cointreau (m) an orange-flavored liqueur. (Cointreau is a brand name.)
Colvert (m) mallard. Literally: green neck.
Complet (adj) full (for a restaurant), or whole (for a grain).
Compote (f) a dessert made of fruits cooked slowly with sugar or syrup. Also used, by extension, for vegetables or meat cooked the same way.
Comptoir (m) counter.
Comté (m) semi-firm cow cheese from the Jura, a mountain range in the East of France.
Confit (m) applies to any preparation that’s cooked in its own fat, or cooked slowly until very soft.
Confit de canard (m) a duck leg, salted and cooked slowly, then packed in its own fat. A typical dish from the South-West of France.
Confiture (f) jam.
Confiture d’oignon (f) onion jam.
Confiture de lait (f) milk jam. It is the French equivalent of dulce de leche, i.e. a creamy caramel spread made with evaporated milk and sugar.
Confrérie (f) brotherhood.
Coque (à la) (f) in the shell. Oeuf à la coque is a soft-boiled egg served in the shell.
Coquetier (m) egg cup.
Coquillage (m) seashell, or shellfish.
Coquille Saint-Jacques (f) sea scallop.
Coriandre (f) cilantro/coriander.
Cornichon (m) gherkin.
Côte (f) rib, or chop.
Côtelette (f) chop.
Courge (f) squash.
Courgette (f) zucchini.
Couteau (m) knife.
Crème anglaise (f) vanilla custard sauce.
Crème brûlée (f) a custard-like dessert served in a round and shallow earthenware ramekin, and sprinkled with a layer of sugar that’s blowtorched into a caramel crust just before serving. Literally: burnt cream.
Crème de cassis (f) blackcurrant liqueur, typically blended with white wine to make a kir cocktail.
Crème de marron (f) sweetened chestnut purée.
Crème fleurette (f) also: crème liquide. Whipping cream.
Crème fraîche (f) thick, slightly sour cream, that doesn’t curdle when heated (it’s the fat content, you see…). Substitute heavy cream or sour cream, preferably a mix of the two.
Crêpe (f) large and thin pancake. A specialty from Brittany.
Crêperie (f) restaurant that specializes in crêpes and galettes.
Cresson (m) watercress.
Crevette (f) shrimp.
Croquant de Provence (m) a crunchy almond cookie from Provence.
Croque au sel (à la) (f) a style of eating raw vegetables, with salt as the only seasoning. Used for radishes especially (radis à la croque au sel).
Croque-madame (m) a croque-monsieur with a fried egg on top.
Croque-monsieur (m) a grilled sandwich of cheese and ham, sometimes topped with a béchamel sauce.
Croustillant
(adj) crisp.
(m) any crisp preparation.
Croûte (f) crust.
Cru (adj) raw.
Cuillère (f) (Alternate spelling: cuiller) spoon.
Cuisse (f) thigh.
Cuit (adj) cooked.

Datte (f) date (the fruit).
Daurade (f) sea bream.
Déca (m) decaffeinated espresso.
Dégustation (f) tasting.
Déjeuner
(m) lunch.
(v) to have lunch.
Délice (m) delight.
Délicieux (adj) delicious.
Demi (prefix) half- (as in demi-baguette).
Digestif (m) after-dinner drink, usually a brandy such as Armagnac or Cognac.
Dîner
(m) dinner.
(v) to have dinner.
Doux (adj) soft, or mild.
Droguerie (f) hardware store. Despite the name, does not sell drugs, legal or otherwise.
Droit de bouchon (m) corkage fee.

Échalote (f) shallot.
Écorce d’orange confite (f) candied orange peel.
Écrevisse (f) crayfish.
Épaule (f) shoulder.
Épeautre (m) spelt.
Épice (f) spice.
Épicé (adj) spicy.
Épicerie (f) old-fashioned grocery store.
Épinard (m) spinach.
Érable (m) maple.
Eau (f) water.
Eau du robinet (f) tap water.
Entrecôte (f) rib steak.
Entrée (f) first course.
Escargot (m) snail.
Espadon (m) swordfish.
Estragon (m) tarragon.

Faire moit’ moit’ (v) to split dishes. Short for moitié moitié, which means “half half”.
Farci (adj) stuffed, as in “stuffed zucchini”, not “I’m stuffed” (that would be j’ai assez mangé, I’ve had enough, or j’ai trop mangé, I’ve eaten too much).
Farine (f) flour.
Fécule de maïs (f) corn starch. Also referred to by the brand name Maïzena.
Fécule de pomme de terre (f) potato starch.
Fenouil (m) fennel.
Ferme-auberge (f) a farm-inn, i.e. a farm that also operates as a casual restaurant, in which the farm’s products are cooked and served.
Fermier (adj) farm-made or farm-raised.
Feuille guitare (f) a sheet of plastic that chocolatiers use to ensure their confections have a shiny finish. Literally: guitar sheet.
Fève (f) fava bean/broad bean.
Filet de boeuf (m) beef tenderloin.
Filet de poulet (m) chicken breast.
Financier (m) a small almond cake shaped like a gold ingot.
Fleur de sel (f) flecks of sea salt collected at the surface of salt marshes. Grey-white and slightly moist, it has a distinctive and delicate taste.
Florentin (m) small disks of slivered almonds and candied fruits, baked together in sugar, honey, butter and/or cream, and dipped in chocolate. Recipe here.
Florilège (m) a selection of the best items in a category.
Foie (m) liver.
Foie gras (m) the liver from a fatted duck or goose.
Fondue bourguignonne (f) a type of fondue in which you cook cubes of meat (generally beef) in hot oil then eat them with a variety of dipping sauces.
Fondue savoyarde (f) cheese fondue, made with white wine and cheeses from Savoie, a region on the French side of the Alps.
Formule (f) a limited selection of dishes offered for a set price, usually cheaper than a menu.
Four (m) oven.
Four à bois (m) woodfire oven.
Fourchette (f) fork.
Fourme d’Ambert (m) blue cheese from Auvergne, a mountain range in the center of France.
Frais (adj) fresh.
Fraise (f) strawberry.
Framboise (f) raspberry.
Frit (adj) fried.
Frites (f. pl.) French fries.
Friture (f) something fried. Specifically: tiny fried fish served in the South of France, and the fish-shaped Easter chocolates meant to represent them.
Froid (adj) cold.
Fromage (m) cheese.
Fromage blanc (m) a smooth, unsalted fresh cheese, similar to yogurt.
Fromage frais (m) fresh cheese.
Fruits de mer (m. pl.) shellfish.
Fruits déguisés (m. pl.) literally: fruits in disguise. A traditional Christmas confection, in which dried fruits (dates and prunes mostly) have their pit replaced with a piece of brightly colored marzipan.
Fruits secs (m. pl.) dried fruits. Nuts are sometimes included in that category.
Fumé (adj) smoked.

Galette (f) a savory crêpe made with buckwheat flour. Also: any preparation that’s flat and circular, or patty-shaped.
Galette des rois (f) a puff pastry pie filled with frangipane, which is a mix of almond cream and pastry cream. It is one of the traditional cakes served on the Epiphany, a Christian holiday celebrated on January 6.
Gambas (f. pl.) jumbo shrimp.
Ganache (f) a smooth preparation of chocolate melted with cream and/or butter. It is used in filled chocolates and chocolate tarts in particular.
Gâteau (m) cake.
Gaufre (f) waffle.
Gelée (f) jelly.
Gésier (m) gizzard.
Gibier (m) game.
Gigot d’agneau (m) leg of lamb.
Gingembre (m) ginger.
Giraumon (m) pumpkin.
Girolle (f) chanterelle mushroom.
Glacé (adj) iced, chilled.
Glace (f) ice, or ice cream.
Goûter
(m) afternoon snack kids are given when they come out of school around 4pm, hence the other word for it, le quatre-heure.
(v) to taste.
Graine (f) seed.
Graine germée (f) sprouted seed.
Gras
(adj) fatty, greasy.
(m) fat.
Gratin (m) casserole.
Grenier (m) attic.
Gressin (m) pencil-shaped breadstick cracker, similar to the Italian grissino.
Grillé (adj) grilled.
Groseille (f) redcurrant.
Gruyère (m) firm cow cheese from the town of Gruyères, in the Swiss Alps.

Hareng (m) herring.
Haricot (m) bean. Haricot vert = green bean, haricot blanc = white bean, haricot rouge = red bean.
Haricot mangetout (m) snow pea. Literally: the eat-everything bean (unlike regular peas, you eat the pod as well).
Haricot tarbais (m) white kidney-shaped bean from Tarbes in the Pyrénées. It is the only bean to be protected by a Label Rouge and regional appellation, and can only be hand-picked.
Harissa (f) red chili garlic paste from North Africa.
Homard (m) lobster.
Huile (f) oil.
Huître (f) oyster.

Ile flottante (f) egg whites beaten until stiff then poached or baked, and served in a cup of crème anglaise. Literally: floating island.
Infusion (f) herbal tea.

Jambon (m) ham.
Jambon à l’os (m) bone-in ham.
Jambon cru (m) cured ham.
Jambon cuit (m) cooked ham.
Jarret de veau (m) veal shank.
Joue (f) cheek.
Jus (m) juice.

Kaki (m) persimmon.

Labyrinthe (m) maze.
Lait (m) milk.
Lait de coco (m) coconut milk.
Lait ribot (m) fermented milk from Brittany (laez ribod in Breton), a cousin to the North African kefir.
Langoustine (f) scampi.
Lapin (m) rabbit.
Lardon (m) a small strip of bacon.
Léger (adj) light.
Légume (m) vegetable.
Légumineuse (f) legume.
Levain (m) starter.
Lieu (m) pollack.
Lisette (f) a small mackerel.
Lotte (f) monkfish.

Macaron (m) a cookie made with ground almonds and egg whites. The macaron parisien in particular is made of two delicate meringue-like cookies sandwiched together by a creamy filling.
Mâche (f) lamb’s lettuce, i.e. a salad green that comes in small bouquets of mild-flavored leaves shaped like drops (or lambs’ ears).
Madeleine (f) a small, butter-rich teacake baked in an oval mold that gives it a vaguely scallop-like shape. The dough rises in the oven to form a characteristic bump which is, to some, the tastiest part of the madeleine.
Magret (m) the breast of a fattened duck or goose.
Maigre (adj) lean.
Maison, or Fait maison homemade.
Maquerau (m) mackerel.
Marché (m) farmer’s market.
Marron glacé (m) candied/glazed chestnut, i.e. a chestnut that is cooked in several baths of sugar syrup until meltingly tender. A typical Christmas delicacy.
Mélasse (f) molasses.
Membrillo (Spanish) quince.
Mendiant (m) a disk of chocolate topped with dried fruit and nuts. Also: any preparation (cake, ice cream, chocolate tart…) that involves chocolate, dried fruits, and nuts.
Menthe (f) mint.
Mérou (m) grouper.
Mi-cuit (adj) half-cooked.
Mie (f) the crumb of a loaf of bread. Not to be confused with miettes, crumbs.
Miel (m) honey.
Miette (f) crumb, as in “there are crumbs all over the table.”
Mille-feuille (m) A napoleon, i.e. a rectangular pastry made of alternating layers of puff pastry and vanilla pastry cream, iced with white fondant or sprinkled with confectioner’s sugar. Also: any dish involving layered ingredients. Literally: one thousand sheets.
Mimolette (f) a bright orange cheese from the North of France. It is labeled extra-vieille (“extra-old”) when aged for a long time until brittle and very sharp.
Mirabelle (f) small yellow plum.
Moelle (f) marrow.
Moelleux (adj) soft, mellow. When referring to wine: sweet.
Mont d’Or (m) a soft cow cheese from the Jura with a thicker rind wrapped in pine bark and sold in a round wooden box. A popular way to serve it is the boîte chaude (hot box), in which the Mont d’Or is oven-baked in its box, with a splash of white wine, and eaten warm.
Morue (f) fresh or salt cod.
Mouillette (f) a finger of toasted bread, usually spread with butter, to be dipped into a soft-boiled egg.
Moule (f) mussel.
Moule à gâteau (m) cake pan.
Moût (m) must.
Moutarde (f) mustard.
Mûr (adj) ripe.
Mûre (f) blackberry.
Muscade (f) nutmeg.
Myrtille (f) blueberry.

Navet (m) turnip. Also: a bad movie.
Noisette (f) hazelnut.
Noix (f) walnut.
Noix de coco (f) coconut.
Nougatine (f) a crunchy mixture of caramel and chopped almonds, often used in pastries as a layer or as a decoration.

Oeuf (m) egg.
Oeuf cocotte (m) an egg baked in a ramekin over other ingredients — usually ham and crème fraîche, with an optional topping of grated cheese.
Oie (f) goose.
Oignon (m) onion.
Onglet (m) hanger steak.
Orangette (f) a chocolate confection in which a strip of candied orange rind is dipped in dark chocolate, sometimes with chunks of almonds. Recipe here.
Orge (m) barley.
Ortie (f) nettle.
Os à moelle (m) marrow bone.
Oseille (m) sorrel.
Oursin (m) sea urchin.

Pain (m) bread.
Pain d’épice (m) a honey spice cake, litterally “spice bread”.
Pain de campagne (m) rustic bread. Literally: country bread.
Pain perdu (m) French toast, i.e. slices of day-old bread or brioche dipped in an egg batter and sautéed in butter until golden.
Pain Poilâne (m) rustic starter bread, sold by the Poilâne bakery.
Pain polaire (m) a soft, flat round of bread with dimples from Sweden.
Palombe (f) wood pigeon.
Palourde (f) clam.
Pamplemousse (m) grapefruit.
Panais (m) parsnip.
Panisse (m) a fried chickpea flour patty. It is a specialty from Marseilles, typically sold by beach-side vendors.
Papillote (f) a technique in which ingredients (fish, most often) are wrapped in foil or parchment paper and baked in the oven.
Pâques (f. pl.) Easter.
Patate douce (f) sweet potato.
Pâté (m) a mixture of finely chopped or pureed seasoned meat, usually used as a spread on bread.
Pâte à choux (f) choux pastry. A soft dough made of butter, flour, salt, water and eggs, that puffs up when baked. It is used to make a variety of pastries: chouquettes, éclairs, salambô, Saint-Honoré, profiterolles, gougères…
Pâte brisée (f) a flaky pastry dough made with flour, butter, eggs, and, if it is to be used for a sweet preparation, sugar.
Pâte d’amande (f) almond paste, or marzipan.
Pâte de fruit (f) fruit paste.
Pâte feuilletée (f) puff pastry.
Pâte sablée (f) sweet and crumbly pastry dough.
Pâtisserie (f) pastry. Also: pastry shop.
Pâtissier (m) pastry chef.
Pavé (m) a rectangular piece of meat or fish. Literally: paving stone.
Peau (f) skin.
Pendaison de crémaillère (f) housewarming party. (Une crémaillère is a trammel, the adjustable hook that was used to hang pots in the fireplace a housewarming party was thrown on the day that this essential piece of equipment was added to a new house.)
Persil (m) parsley.
Pétillant (adj) sparkling.
Petit beurre (m) a crisp, rectangular butter cookie.
Petit déjeuner (m) breakfast.
Petit gris (m) a small snail.
Petit pois (m) pea.
Petit suisse (m) fresh unsalted cheese sold in small cylindrical cartons.
Pétoncle (f) bay scallop.
Pichet (m) pitcher, jug.
Pignon (de pin) (m) pine nut.
Piment (m) chili pepper.
Pintade (f) guinea fowl.
Piperade (f) stewed bell peppers, tomatoes, and onions combined with scrambled eggs a specialty from the French Basque country.
Pissaladière (f) an onion tart with black olives and anchovies, on a thin bread-like crust. A specialty from Nice, in the South of France. The name comes from pissalat, a condiment made with pureed anchovies, cloves, thyme and bay leaves, which was traditionally spread on the tart before baking.
Pistache (f) pistachio.
Pistou (m) a paste made of basil, olive oil, garlic, and sometimes cheese, equivalent to the Italian pesto. A specialty from Provence.
Plat (m) dish, or main dish.
Plat du jour (m) today’s special.
Plat principal (m) main dish.
Plateau (m) platter.
Poché (adj) poached.
Poêlée (f) any preparation cooked in a skillet.
Poire (f) pear.
Poireau (m) leek.
Pois chiche (m) chickpea.
Pois gourmand (m) snow pea.
Poisson (m) fish.
Poisson d’eau douce (m) freshwater fish.
Poisson de mer (m) seawater fish.
Poitrine (f) breast, or, for pork, belly.
Poitrine fumée (f) bacon.
Poivre (m) pepper.
Poivron (m) bell pepper.
Pomme (f) apple. Sometimes also used to mean potato, short for pomme de terre, as in pommes sarladaises, pommes sautées, pommes frites, pommes dauphines, etc.
Pomme de terre (f) potato. Literally: earth apple.
Pommes sarladaises (f. pl.) potatoes sautéed with garlic (and sometimes mushrooms) in duck fat. A specialty from Sarlat, in the Périgord region.
Porc (m) pork.
Pot-au-feu (m) a stew of beef with carrots, onions, turnips, and leeks.
Potimarron (m) winter squash with a delicate chestnut flavor. Its French name is a portmanteau of potiron (pumpkin) and marron (chestnut).
Potiron (m) pumpkin.
Poulet (m) chicken.
Poulpe (m) octopus.
Pounti (m) (also: pountari) a terrine of pork, swiss chard, and prunes a specialty from Auvergne.
Pourboire (m) tip.
Note: in France, menu prices include a 15% service charge.
Pousse (f) sprout, or young leaf.
Praire (f) clam.
Praline
(f) a paste made of ground caramelized nuts and chocolate.
(f) a chocolate bite filled with the above paste.
(f) a caramelized nut, usually an almond or a peanut.
Praline rose (f) a sugar-coated almond with a pink coloring a specialty from Lyon.
Pré-dessert (m) an intermediary course served after the main or cheese course, to cleanse the palate and prepare it for the dessert.
Pressé (m) a pressed terrine.
Prune (f) plum.
Purée (f) mashed potatoes, or any mashed preparation.

Quenelle (f) an oval dumpling, classically flavored with pike, served poached or baked. Also used to designate the shape of such a dumpling.
Quetsche (f) an oval plum with purple skin and green flesh. It is similar to the damson plum, but sweeter.
Queue (f) tail.

Radis (m) radish.
Raffiné (adj) refined. Non raffiné means unrefined — whole (for flour) or raw (for sugar).
Ragoût (m) stew.
Raifort (m) horseradish.
Raisin (m) grape.
Rascasse (f) rockfish.
Ratatouille (f) a vegetable stew made with tomatoes, zucchini, eggplant, peppers, onions, herbs and olive oil a specialty from Provence.
Ratte (f) a small, nutty potato, similar to the fingerling potato.
Réglisse (f) liquorice.
Reine claude (f) a round, green-skinned plum. Literally: Queen Claude.
Rince-doigt (m) a moist towelette with a citrus smell on which to wipe one’s fingers after eating seafood. Also: a small bowl filled with citrus water, serving the same purpose.
Ris (pl, m) sweetbreads, of veal or lamb.
Riz (m) rice.
Riz au lait (m) rice pudding.
Rocamadour (m) an individual round goat cheese, produced around the town of Rocamadour, in the Périgord region.
Rocher à la noix de coco (m) coconut macaroon. Literally: coconut rock/boulder.
Rognon (m) kidney.
Roquette (f) rucola or arugula, a peppery and tangy spear-leaved salad green.
Rosé
(adj) rare, when referring to the cooking stage for duck or lamb.
(m) rosé wine.
Rösti (m) a potato pancake with cheese.
Rôti
(adj) roasted.
(m) roast.
Rouge (adj) red.
Rouget (m) goatfish, or red mullet.
Rouget barbet (m) red mullet.
Rouleau (m) roll.

Sabayon (m) a sweet, whipped sauce flavored with wine.
Sablé (m) a butter cookie with a sandy consistency.
Sabodet (m) pig’s head sausage from Lyon.
Saignant (adj) rare.
Saint-jacques (or Coquille Saint-Jacques) (f) sea scallop.
Saint-Pierre (m) John Dory.
Salon (m) 1: living-room. 2: trade show.
Sarrasin (m) buckwheat.
Saucisson (m) dry sausage.
Saumon fumé (m) smoked salmon.
Sec (adj) dry.
Séché (adj) dried.
Seiche (f) cuttlefish.
Seigle (m) rye.
Selle (f) saddle.
Sirop (m) syrup.
Sommelier (m) a member of the wait staff of a restaurant who specializes in wine.
Souris d’agneau (f) lamb shank.
Speculoos (m) crunchy cinnamon and cassonade cookie from Belgium.
Sucre (m) sugar.
Sucre de canne (m) cane sugar.
Sucre glace (m) confectioner’s sugar.
Sucre roux (m) brown sugar.
Supion (m) small squid.
Sur place (adj) for here (as opposed to à emporter, to go).
Surgelé (adj) frozen.

Tapenade (f) green or black olive paste.
Tartare (m) a dish that involves a raw ingredient, chopped or diced finely, and seasoned. The most classic example is steak tartare, made with raw beef, but the term is also used for preparations of raw fish or vegetables.
Tarte flambée (f) a thin Alsatian tart usually garnished with crème fraîche, onions, and lardons.
Tarte tatin (f) fruit pie (traditionally made with apples) baked with the crust atop the fruit, but flipped before serving.
Tartine (f) originally, a slice of bread, toasted or not, with something spread on it, usually eaten for breakfast. More recently, a main dish of one or two slices of bread on which ingredients are laid, creating a sort of open-faced sandwich.
Terrine (m) a preparation of meat, fish or vegetables, cooked or assembled in an earthenware dish and served cold, in slices. Also: the earthenware dish used for such preparations.
Tête de moine (f) a wheel-shaped Swiss cheese. It is traditionally served in thin shavings, cut from the top of the cheese with a rotating knife planted in the center of the wheel. Literally: monk’s head.
Thym (m) thyme.
Tiède (adj) lukewarm, or slightly warm.
Timbale (f) tumbler, can be used for any dish served in a small cup, or shaped like a small cup.
Tisane (f) herbal tea.
Topinambour (m) Jerusalem artichoke.
Torchon (m) dishcloth.
Tourte (f) a savory pie with a top crust. Also: a loaf of rustic bread.
Tourteau (m) large crab.
Tourteau fromagé (m) a cheese cake from the Poitou region, traditionally made with fresh goat cheese.
Tranche (f) slice.
Tresse (f) braid.
Truffe (f) truffle.
Truite (f) trout.

Vacherin
(m) an ice cream and meringue cake.
(m) another name for Mont d’Or cheese.
Vapeur
(f) steam.
(adj) steamed (it then stands for cuit à la vapeur).
Veau (m) veal.
Velouté (m) a smooth and velvety soup.
Vergeoise (f) a soft brown (or light brown) sugar made from sugar beets, and a specialty from Belgium.
Verre (m) glass.
Verrine
(f) a ball jar used in canning.
(f) any dish served in a jar or glass.
Viande (f) meat.
Vigneron (m) winemaker.
Vinaigre (m) vinegar.
Vinaigre balsamique (m) balsamic vinegar.
Violet (m) a type of shellfish with a soft and deeply wrinkled shell that looks like a rock covered with seaweed, and bright yellow flesh. Also called biju or patate de mer.
Volaille (f) poultry.

Yaourt (m) yogurt.
Yaourtière (f) yogurt-making appliance.

Abbreviations

adj : adjective
v : verb
f : feminine noun – use with la/une
m : masculine noun – use with le/un
pl : plural noun – use with les/des

2 Classic French Garnishes / Descriptions

1. Africaine :
In the African style, as practiced the French Chefs. Dishes that bear this title must convey the style of foods consumed in the vast continent of North, West, Central and East Africa and the Union of South Africa. It was, however indiscriminately applied by the French0 Chefs, to dishes during the reign of Napoleon III when Meyerbeer a opera L’Africaine enjoyed great popularity. The principal ingredients used as garnishes, giving dishes the right to bear this title are : chicken, mushroom, tomatoes, eggplant, tomatoes cooked in oil, curried and spiced foods, dishes garnished with savoury rice or flavoured with garlic or pimento and groundnuts, coconut and pistachio nuts find their way in the sweet course.
2. Ailerons :
Wing tips of chicken. Foods garnished with small wings of poultry of fins of certain types of fish. Eg. Consomme Ailerons. Chicken consommé garnished with stuffed chicken wings and cooked rice.
3. Aioli :
A provencal olive-oil cum garlic sauce. In province, the aioli is the name of the dish itself whether it be fish, vegetables or snails when served with this cold sauce.
Sauce : Garlic flavoured mayonnaise sauce with hard boiled eggs added, sprinkled with cayenne. Mashed potatoes could be used to thicken.
4. Alaska :
Formerly called Russian America, is a territory of the United States of America.
Eg. (i) Sole Alaska – Poached whole sole in white wine, half coated with a pink shrimp sauce and the other half with white wine sauce (made from fish liquor) garnished with poached oysters and noisette potatoes.
(ii) Baked Alaska is America’s famous dessert. It is frozen vanilla ice cream placed on a sponge cake base covered quickly with meringue and baked in a hot oven to brown the meringue immediately.
(iii) Cantaloupe Alaska – cut cantaloupes into 2, fill with ice cream top with meringue and browned.
5. Alexandra :
Was the consort (the queen) of Edward VII, a king of Great Britain & Ireland in whose honour many dishes were named. Indicates inclusion of Aspargus tips.
Eg. (i) Consomme Alexandra : Chicken consommé thickened with tapioca garnished with shredded chicken, lettuce and aspargus tips.
(ii) Chicken sauté Alexandra. Cook the chicken breasts in butter, mask with thin soubise sauce reduced with cream, and garnish with asparagus tips.
6. Allemande :
In the German style, dishes garnished with sauerkraut or pickled salt pork or smoked sausages.
Eg. (i) Consomme thickened with tapioca flour garnished with julienne of red cabbage and slices of smoked sausages.
(ii) Salade Allemande : Slides of apple, new potatoes, beetroot mixed with smoked herring fillets ad gherkins sprinkled with chopped parsley and vinaigrette dressing.
7. Amabassadrice :
Literally means wife of the Ambassador.
Eg. (i) Sole : Crayfish encased in rolled filets of sole. Poached and served with sauce normande.
(ii) Pudding :
A rich custard flavored with kirsch with a layer of strawberries, served with strained strawberry jam flavored with kirsch.
8. Americaine : In the American style as practiced by French chefs. A garniture for fish with slices of lobster tail and truffles.
Sauce : Tomato sauce, enrich with cream, blended with pounded coral butter and tail meat. Reduce with rich fish stock.
Bombe : Ice cream bombe lined with strawberry ice cream flavored with grenadine, alternated with pistachio ice cream.
Salade : Sliced potatoes, tomatoes, celery, rings of onions, sliced hard boiled eggs with a French dressing.
9. Andalouse :
In the Andalusian style. A Spanish province. Chicken consommé garnished with diced tomatoes, cucumber and cooked vermicelli. A cold sauce – Mayonnaise, tomato puree mixed with finely chopped brunoise of capsicum.
10. Anglaise :
In the English style as prepared by French Chefs. It indicates a “Plainly prepared” dish.
Garniture for chicken : Mixed vegetable (carrots, French beans, turnips, potatoes, cauliflower) cooked, in salted water.
Cotelettes de veau : Grilled breaded cutlets garnished with par boiled potatoes fried in butter.
11. Anna :
The first name of Anna Amelia Duchesse of Saxony, bon 24th October 1739, Chiefly applied to a certain manner of cooking potatoes invented by Chef Duglere who was Chef yet Cam D’ anglaise in Paris, in pre-war days.
Potatoes : Peeled, sliced thinly, arranged in a shall mould with melted butter and seasoning. Baked in oven to golden yellow.
12. Argentuil :
Name of a district in France famous a for its asparagus.
Potage : Asparagus soup thickened with rice and garnished with asparagus points.
Chicken : Large flat fillet, poached and coated with preme sauce to which aspargus puree has been added. Garnished with asparagus tips.
13. Au Bleu :
Meats cooked fresh and simply soon after killing, Truite au bleu Trout brought to the kitchen alive stunned and gutted just before cooking in water and white wine. Flavored with herbs and vinegar served with parsley, potatoes, Hollandaise sauce or melted butter.
14. Aurore : Dawn, break of day. The Roman Goddess of Dawn (Aurore). Consomme of veal stock with tomato puree added garnished with diced chicken.
Sauce :
Bechamel sauce flavoured with tarragon and lightly coloured with tomato puree or lobster butter in case of fish.
Oeufs : Julienne of had oiled eggs in Allemande sauce with grated cheese browned under the grill.
Fruits : Cold desserts, made from fruits in season on strawberry ice cream with a Zabaiene (Sabayon) sauce flavoured with curacoo.
15. Baba :
Turkish for father. It is generally acknowledged that the invention of the cake Baba au rhum belongs to King Stanishlaus of Russia. The king used to reed tales of a 100 nights and has named this after one of his favorite heroes Alibaba.
Babaau Rhum :
A light yeast dough batter, sweetened and enriched with butter and eggs. While hot it is soaked in hot sugar syrup strongly flavoured with rum, whipped cream is piped on top of the cake. Baba au Kirsch as aboveus in kirsch instead of rum.
16. Bataille : Brittle, fight, bottle array or batailey – a chateau of the Bordeaux district.
Potatoes : Cut in ½” squares and deep fried in fat.
17. Battenburg :
The name of the family of German Counts which died out about 1314. The title was revived in 1851.
Batterburg Cake :A lattice pattern of pink, yellow and chocolate Genoese sponge cake encased in rich almond paste.
18. Bavroise: A Bavarian cream, Bevarian style. Example of Bavarian creams flavoured custard using double the volume of cream (in relation to milk).
Sauce : Rich Hollandaise sauce flavoured with cray fish puree and paprika.
19. Bayonnaise :
The city in Spain was famous for its ham and pork products. It is said Mayonnaise was first spelled “Bayonnaise, Spain claims Mayonnaise as one of her culinary creations.
Cancape :
A circle of rye toast heaped with minced ham.
Poulet Saute : Young chicken fried with chopped ham stewed in brown sauce and served with boiled rice.
20. Bearnaise :
From the province of bean in the French Pyrencess.
Sauce : Bearnaiseis named by the Chef of Henry IV at St. Germain who first introduced this sauce. Yolks of eggs warmed in double boiler, with chopped shallots and herbs with butter added piece by piece until the sauce is as thick as mayonnaise, lemon juice and cayenne pepper added.
Chauteaubriand : Double fillet of beef, brushed with olive oil, broiled, garnished with watercress and carved with sauce Bearnaise.
21. Bechamel :
Marqquis de Bechamel, a courtier in the service of King Louis SiV said to have invented the Bechamel sauce.
Lobster : Diced and mixed with béchamel returned to shell and baked.
Artichokes : Boiled artichokes served with Behcamel sauce.
22. Belle Helene :
Presumably named for the opera. ‘Belle Helen’ by often back produced 1864.
Tournedoss de boeuf :
Small fillets of beef, grilled, garnished with straw potatoes, watercress and artichoke bottoms filled with sauce Bearnaise.
Desserts : Fresh fruits like pears, peaches, stewed in vanilla flavoured sugar syrup. When cold placed on ice cream and covered with rich glossy chocolate sauce garnished with whipped cream and nuts.
23. Belle Paesse :
A rich, creamy Italian cheese of milk flavour weighing 2-5 lbs each.
24. Bercy :
It is a suburb and market of Paris.
Potage : Puree offspring turnips thickened with cream and egg yolks.
Sauce : Thin, meat glaze with chopped shallots reduced in white wine and enriched with fresh butter, lemon juice and chopped parsley.
Sole : Rolled fillets offish, cooked under cover, in butter with chopped shallots, mushrooms liquor, white wine and chopped parsley masked with Bercy sauce.
25. Bigarade :
A bitter Seville orange from Spain.
Canard sausage : Wild duck served with orange salad and sauce bigarde.
Caneton : Duckling cooked underdone. The fillet is sliced and served with sauce bigarde.
Sauce : Gravy from duck, reduce with very fine shreds of orange and flavoured with orange juice and a little redcurrant jelly.
26. Bolognaise (a la) :
In the style of Bologna, a city in Italy famous for its Bogognais sausages.
Spaghetti : Cooked in salted water, strained, combined with diced/minced beef tossed in butter with minced onions moistened with veal stock, flavoured with garlic and tomato.
27. Bonne Femme :
(Good woman) – Housewife style
Potage : Thick white bean and chicken soup with julienne of vegetables (leeks) and sorrel carrots and turnips.
Sauce : Creamy white sauce made with finely chopped mushrooms and shallots, blended with butter, seasoned, thickened with cream and egg yolk and flavoured with white wine.
Sole : Poached fillets of sole, cooked with chopped shallots, mushrooms parsley, fish stock and white wine. Mask with fish veloute sauce and browned.
Poulet sauce : Young chicken sauteed with rich gravy reduced with white wine, garnish with diced bacon and button onions.
28. Bordelaise (a la) :
In the style of the city of Bordeaux.
Sauce Rich brown sauce reduced with red wine and chopped shallots, tarragon and parsley.
29. Boudin Noir :
Traditional grilled, blood sauce sausage for the festivities of Christmas Eve in Germany (Alcase).
30. Bouilli A Baisse :
A provencal world, indicates to boil up and then stop.
Bouillabaise – A mediterranean fish stew of several kinds of fish cut into small pieces and tossed in oil with chopped, herbs and onions moistened with white wine seasoned with saffron, tomatoes and garlic. Garnish with chopped parsley. Very popular with the fisherman on the water front in Marseillaize who prepare this for a late breakfast with the leftovers of the morning sale.
31. Bouillon (Stock) :
Broth, principally of beef.
32. Bouquetiere (a la) :
In the manner of ‘flower girls’ usually a garnish consisting of small fine vegetables dressed in small heaps around the meat.
33. Bourbon :
Name of a family of French rulers.
Consomme : Chicken consommé thickened with tapioca garnished with truffles cut into fancy shaped (hearts, diamonds, crescent etc.) and finally chopped chervil.
34. Bourguignonne (a la) :
Burgundy style : As a rule dishes in the preparation of which Burgundy wine is added.
Sauce Espagnole : Sauce flavoured with finely minced shallots, thyme, parsley, tarragon and mace. Burgundy wine is usually added.
Garniture for joint (roasts) : Button mushrooms and onions tossed in butter with small dices of lean bacon and Burgundy wine.
35. Bressane (a la) :
Style of Bresse French Provencal district famous of its fattened chicken. Poulardes des Bresse.
Crème :
Cream of Pumpkin soup, garnished with mezzanelli (Italian paste) enriched with cream.
36. Brillat – Savarin :
Noted French gastronome and author of culinary works,chiefly famous for his book. “La Physiologie du gout” (the physiology of taste). The well known light, spongy yeast cake made in ring form is named after him.
37. Brunoise :
Brunoy a district in France celebrated of its spring vegetables finely diced cooked root vegetables for a consommé garnish.
Consomme : A rich beef, consommé garnished with small diced carrots, leeks, onion, turnip, celery, all browned in a little butter, cooked in the consommé.
38. Cardinal :
The highest dignitary of the Roman catholic church, after the, Pope. A s a cardinal wears a distinctive scarlet, dress and a scarlet cap, the kitchen term stands of any dish of that colour. Usually lobster coral plays an important part in the fish dishes.
Consomme : Chicken consommé ‘flavoured with tomato puree garnished with finely cut julienne of vegetable, strips of truffles and lobster dumplings.
Lobster : Cubed Lobster mixture mixed with sauce Americaine and filled in shells, sprinkle with cheese and breadcrumbs and brown in the oven.
Sauce : Rich, white fish sauce blended with pounded lobster coral togive it a correct colour, flavoured with essence or anchovies and tarragon.
Garniture for fish : diced lobster, truffle, shrimps o prawn and caroinal sauce.
Dessert : Strawberries, peaches or pears poached in syrup and dressed on strawberry or raspberry ice cream with raspberry or strawberry sauce and sprinkled with sliced roasted almonds and little pistachio nuts.
39. Careme :
Antoin Careme (1784 – 1833) Chef to king George IV and later the Austrian Emperor Francis II and the Russian Czar Alexandra I and author of many culinary works. Many dishes are named after this most famous chef.
40. a. Carmen Sylva :
was the nom-de-plumeo Elizabeth, Queen of Romania, born 29th December 1843.
b. Star role in the opera of the same name by Bizet which was first produced in Paris at the Opera Comedie on 3rd March 1875.
Consomme : Clear beef consommé well coloured with tomato puree garnished with star shapes of pimento boiled rice and chervil.
41. Charlotte :
Charlotte mould (tall, straight sided mould) lined with over-lapping wager biscuits and filled with strawberry of raspberry cream, mixed with a little melted gelatin and cream.
42. Celestine (a la) :
The Celestines were recognized as a branch of the Benedictines, Celestine being a monk so named after Pope Celesten. Several dishes bear this name and are of an exquisite character. St. Celestine is commenmorated on 6th April each year.
Consomme : Clear broth garnished with shredded pancake and chopped herbs.
43. Chantilly :
City and district of France, famous for its rich cream and fine green peas.
Sauce : (a) Hot, rich béchamel sauce blended with lightly whipped cream (b) Cold mayonnaisesauce : blended with whipped cream, flavoured with lemon juice.
44. Charcutiers :
In the manner of pork butche’s style.
Sauce : Demiglaze mixed with chopped onions julienne of gherkins reduced with white wine and mustard to finish.
45. Chartreuse :
The conventknown as La Grande Chartereuse near Grenole, France form seat of the Carthusian monks. These monks who were strict vegetarians invented a vegetable composition (liqueur) usually made and cooked in moulds in a very elaborate way. When the monks were driven from France they given this title including Chartreuses of meat, game, poultry etc. Strictly speaking however all dishes bearing the name chartreuse should have the vegetarian liqueur. It is a sweet liqueur originally made in Spain. The secret of the recipe is closely guarded.
Colours – yellow and green
46. Chasseur :
A chaser, a hunter a style from the famous chasseurs of light infantry of cavalry


Highpoint Bistro and Bar Brings Giggles of Delight With Presentations . . . But There&rsquos Nothing Funny About the Kitchen, Which (At These Price-Points) is As Good As It Gets

Open for lunch (11.30 am to 3.00 pm ) and dinner from (5.00 pm to 10.30pm) daily from Sunday to Thursday and serve weekend brunch on Saturday & Sunday from11.30 to 4.00pm and dinner from 5.00pm to 11.30pm on Friday and Saturday.

For reservations, call 646-410-0120 or to browse the menu visit www.highpointbb.com.

There is nothing like a NY neighborhood restaurant. With intended exceptions, each has its own character and doesn’t travel (even a few blocks N, E, S or W). Chelsea restaurants are known for their casual feel, dependable food and lowish prices.  You might walk past this local addition with its minimalist decor. But don’t, You’d be making a huge mistake.

At its core, Highpoint aims to make dining fun again, at any point throughout the day. The food is playful, interactive, and creative the ambiance is casual but cool, flexible (and affordable) enough to accommodate dinner, daytime lunch, coffee breaks and late night drinks with equal panache.

It starts with seasoned operators: born into a family of restaurateurs, the Singh brothers proved their talent early by turning their parents’ single successful venture in India into an empire of 23 establishments. Wanting to tap into the United States market, they teamed up with Preet Takhar (a local restaurateur from the United States) and formed Earthen Grill Inc. to open two restaurants in the tri-state area, including Raaz, a popular Indian eatery in Jersey City, before embarking on Highpoint, their foray into American cuisine in New York City. The same drive and determination that propelled them to mega successes in India and across the river now stands behind their latest pursuit—and it shows.

Perhaps their best decision was to give Phil Deffina. a stage for his passion and creativity, a result of years of inspiration under famed chef David Burke and at San Francisco’s much-loved 4-star restaurant, La Folie. By merging the laid-back casual cool of California cooking with the sophistication and cheekiness of New York culture, Deffina creates food that’s quintessentially, unpretentiously Modern American.

All appetizers are a hoot. Start with the Buffalo Chicken Lollipops—they may sound like wings by any other name, but they’ll be a good first surprise. Spiced chicken meatballs get wrapped in a crispy wonton skin and fried on a lollipop stick—finger food that doesn’t get your fingers dirty. They’re served with blue cheese fondue and spaghetti-cut pickled carrots, a blend of tangy, sweet and savory flavors that’s at once comforting and novel. On our visit, there was a special of Kobe Dogs, which arrived on a surrealistic metal tree, surrounded by winding fresh herbs that made our table gasp in amazement. (It may go on the menu so be aware).

So it goes with the Tuna Tartare Tacos, whose inspiration goes more the Asian route than the Mexican. Fresh yellowfin gets marinated in chili and sesame oil for a subtle punch then it’s packed into thin and crunchy taco shells with spicy mayo, avocado mousse and a sparkly, salty kick of tobiko. Another starter of flatbread pizza, perfect to share, is made with bread from a tandoor oven—it’s used to make much of the restaurant’s bread—and topped with smoky, slow roasted tomatoes, fresh mozzarella, a drizzle of basil oil resting in the center and offering it extra flavor is lemony dressed olive arugula and shallot salad. With all these dishes, there’s a sense of playfulness in merging the highbrow with the low, the familiar with the surprising—it’s the something that makes you feel at home without feeling like you might as well have made it at home.

Cold Noodles With Pond Prawns (Below)  may have disappeared by the time you visit, but I hope the  The “Iceburger” Salad, so named because it mocks a burger. The lettuce is sliced in half and stuffed with thick cut bacon, tomato, blue cheese, red onion filling. The bacon is freshly cook and the whole definitely represents more than the sum of its parts. Chelsea Chowder corn, chorizo, clams, potato dumpling  is beautifully sectioned in a large bowl and the heady broth is poured on tableside.

Entrees follow suit, and range from handmade pastas to steak with polenta to vegan-friendly dishes, providing ample options for groups of picky eaters. Fettucini is made daily and topped with prosciutto meatballs and a hearty Sunday gravy—a real classic—while Steak au Poivre (Below) goes meatless by subbing in watermelon glazed with black peppercorns, vinegar and honey. A more composed vegan entrée than what’s normally available on omnivorous menus, the fruit takes a full-bodied, smoky char that strangely, and rather successfully, mimics that of a good steak. With a jicama slaw mixed with avocado, grapefruit essence, and slices of the pink citrus, it’s a summer BBQ fest that anyone—meat-eating or not—can get behind.

Seafood lovers can’t go wrong with the chef’s Seared Day Boat Scallops, (Below) sweet and perfectly cooked, plated with a delightfully smooth corn puree, strips of chorizo, and sautéed baby leeks. The surprise addition? Popcorn, which lends the dish texture and fun while playing off the corn that’s already present.

Our two favorites were the best “Under $20” Roasted Chicken on any NY restaurant menu. (*SEE RECIPE BELOW) Seawater brine lends a haunting taste, tenderness and moisture and the accompanying fingerling potatoes and sautéed spinach are delicious. Also, Stuffed Suckling Pig with charred Jersey peaches, celery root, frisée  and baby turnips is stuffed with succulent forcemeat and an exemplary rendition of this, often disappointing dish.

If all that isn’t enough, go family style by ordering sides for the table. Banana Fries served in a mini shopping cart are the lovechild of French fries and patacones, while Crazy Corn is served on the cob (grilled after being boiled) with cilantro, butter, lime and cotija cheese—Mexican “elote loco” with its own Highpoint style.

Dessert, perhaps as the most interactive part of the Highpoint experience, begins with a trio of crème brulee egglings. It is a favorite, in part because of its fun flavors—banana rum, raspberry and vanilla—but also because of its funky presentation. Inspired by the ingredient that’s the basis of any good custard, each one is piped into its own hollowed out eggshell and set on mini terracotta planters, a hilarious presentation that makes the dish as charming and fun as it is smooth and decadent.

Tough as it may be to beat, it’s one-upped only by the Caramel Experiment, wherein a luscious caramel stream is poured onto a Himalayan salt slab, a constantly evolving flavor experience to be enjoyed with a comprehensive spread of fruit, popcorn, and assorted baked goods. It’s a testament to the fact that nearly anything sweet is made better with salted caramel.

Wine and cocktails add to the fun, with an emphasis on affordability that sees bottles priced in three tiers ($25, $35, and $45). We loved the Pinot Blanc Gustav Lorentz, 2009, from Alsace. Cocktails are designed and executed by up-and-coming mixologist Paul Huber, whose background spans some of the city’s well-known cocktail hotspots, such as Bar Milano, Pranna Lounge and ‘inoteca. They feature local ingredients, like the fresh plums mixed with pomegranate liquor, lemon juice, Cointreau, gin and absinthe in the Plum Crazy. Also popular is the Sunny Day in Chelsea, made with pink grapefruit vodka, elderflowers and honey.

Their is an air of warmth, friendliness and conviviality that is undeniable at Highpoint. Service, starts with a smile from manager Sean McCloskey and continues throughout the evening from the helpful staff. The ambiance encourages the same laid-back, fun-forward feel. Something about the space feels lived in, versatile, with lots of light by day and a welcoming glow by night. Comfortable seats and banquettes are perfect for a long visit with lots of laughs, while drop-down copper lamps by the bar add a touch of vintage coziness. The décor has New York written all over it, both literally and figuratively: black and white images of street signs and iconic buildings fill up the long, narrow dining area creating that local-comfy quality that evokes so many famous sitcom sets. Thankfully for us though, this one’s the real deal.

Copyright 2010 By Punchin International. All Rights Reserved

Roast Chicken Recipe:

Highpoint Bistro & Bar

Chef: Phil Deffina

Roasted Chicken, Serves 2

– 1 whole 3 lb. chicken or 2 breasts, 2 thighs, and legs attached  (we use local organic chicken

– 10 fingerling potatoes halved

Pre-heat oven to 400
Mix butter, parsley, lemon zest
Lay the chicken breasts on a baking tray. De-bone the thigh and leg portions and put on the same tray as the breasts. Spread the lemon-parsley butter evenly on the skin side of the chicken, season with salt and pepper to taste. Bake the chicken at 400 degrees for approx 18 min.

Wash fingerling potatoes in warm water. Place potatoes in a pot with cold water and put on the stove on high heat. Cook potatoes till fork tender and shock with cold water.
In a large sauté pan on med high heat add 2 tbsp olive oil and sauté cut side down until golden brown and reserve.
Rinse spinach and dry. In the same sauté pan at med-high heat add the garlic and spinach with the olive oil.
Sauté until the spinach is wilted and garlic slightly browned. Season with salt and pepper and set aside.

Remove the chicken from the oven and let rest for 5 min.
Serve chicken over spinach and potatoes, and enjoy.

Highpoint’s black angus burger

There’s something so comforting about enjoying a juicy burger and a glass of cold beer together and newly opened Highpoint Bistro & Bar wants to share that joy with you with its daily burger & beer special.  Offered 7 days a week from 11:30am – 7pm, this special comes with Executive Chef Phil Deffina’s carefully crafted ½ lb black angus burger on a toasted sesame brioche bun, topped with thick cut grueyere cheese, lettuce, tomato, and red onion + a choice of the restaurant’s select tab beers (Pilsner Urquell, Blue Moon, and Palm).

At $10 per person, it’s a tasty bargain for any meal!

216 7 th Avenue, between 22 nd and 23 rd Street

Highpoint is located at 216 Seventh Avenue between 22 nd and 23 rd Streets in Chelsea. They are open for lunch (11.30 am  to  3.00 pm ) and dinner from (5.00 pm to 10.30pm) daily from Sunday to Thursday and serve weekend brunch on Saturday & Sunday from11.30 to 4.00pm and dinner from 5.00pm to 11.30pm on Friday and Saturday. For reservations, please call 646-410-0120 or to browse the menu visit http://www.highpointbb.com.

D 07/12/2010 Executive Chef Phil Deffina
HIGHPOINT
BISTRO & BAR
Starters
Market Salad 12
baby greens, cherry tomato, bacon, apple candied walnuts,
aged goat cheese, mustard vinaigrette
Classic Caesar Salad 9
romaine, cherry tomatoes, crouton
add white anchovy 3
The “Iceburger” Salad 11
thick cut bacon, tomato, blue cheese, red onion
Chelsea Chowder 7
corn, chorizo, clams, potato dumpling
Onion Soup 8
spanish sherry, manchego & mahon, apple
Soft Polenta 8
wild mushrooms, goat cheese, quail egg
Tuna Tartar Tacos 12
tobiko, avocado mousse, seaweed salad
Cheeseburger Sliders 11
shoestring fries, brioche, street relish
“Naughty” Calamari 9
cherry peppers, lemon, haricot vert
sweet chili sauce
Flat Bread Pizza 8
slow roasted tomatoes, mozzarella, olive arugula
Jumbo Lump Crab Cake 14
rice crispies, asparagus, mustard seed emulsion
Buffalo Chicken Lollipops 8
blue cheese fondue, pickled carrots
Bucket O’ Mussels 12
garlic, shallots, lemon zest, white wine, butter
Mains
Roasted Chicken 18
seawater brine, crisp potatoes, sautéed spinach
Grilled Atlantic Salmon 20
fried okra, local corn, sautéed greens, BBQ vinaigrette
Braised Beef Short Rib 19
baby vegetables, fennel confit, whipped potatoes
Watermelon “Steak” Au Poivre 16
jicama slaw, avocado, grapefruit essence
Grilled Whole Fish mp
seasonal accompaniments
HighPoint Hangar Steak 22
crisp polenta, red onion and blackberry marmalade
Seared Day Boat Scallops 21
corn puree, baby leeks, chorizo
Stuffed Suckling Pig 24
summer lentils, bacon, sherry, frisée
“ShrimpZilla” 27
XO fried rice, lap chung, baby bok choy, lotus
Sides 6 each or 3 sides for 15
hand-cut fries, banana fries, crazy corn, whipped potato,
XO fried rice, sautéed spinach, mac-n-cheese, asparagus
Hand-made Pasta
Gnocchi 13
yukon gold, wild mushroom ragout
Cavatelli 15
cherry tomatoes, shrimp, broccoli rabe
Fettuccini 14
prosciutto meatballs, sunday gravy

Every New York-set sitcom has “that place”—a hangout the characters call their home away from home. Seinfeld had Tom’s, Friends had Central Perk, How I Met Your Mother has MacLaren’s. For those who need a spot like this in real life, there’s Highpoint Bistro & Bar, the new Modern American restaurant in Chelsea spearheaded by owner Raj Singh and Executive Chef Phil Deffina.


More Great Recipes for Green Beans!

Ingredients

  • 1 pound green beans, ends trimmed, strings removed (if any)
  • Salt
  • 2 ounces pancetta, diced very small
  • 2-3 large shallots, chopped
  • 2 teaspoons butter
  • Freshly ground black pepper

Method

Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender.

Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes start testing them at 1 1/2 to 2 minutes.

Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)

Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.

Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.

Add butter to the pan add the drained green beans and pancetta. Season to taste with salt and pepper.

Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.


Monday, August 30, 2010

Mediterranean Fish Stew with Fennel

Fennel grows wild all along the shores of the Mediterranean, and on the banks of rivers. Wherever the Romans traveled, you will find fennel growing there. It is a highly aromatic and flavorful herb, and one of the primary ingredients of absinthe. Greek legends say Prometheus used the stalk of a fennel plant to steal fire from the gods. Also it was the stalks of the giant fennel plant that the gods Bacchus or Dionysus and their followers used for wands in the wild and mystic bacchanalia festivals. It is fennel that gives this delicious Mediterranean Fish Stew its exceptional flavor.

You can use any firm white fish such as pickerel, cod, or sea bass for the stew. All work equally well. If you add some shrimp or prawns it will make it all the more interesting. Add the shrimp or prawns only for the last 2 to 3 minutes so they do not overcook. To finish the fish stew add a little more olive oil, fresh parsley and a bit of the feathery tops of the fresh fennel finely chopped.

2 to 3 Tablespoons extra virgin olive oil
2 onions, peeled and roughly chopped
4 sticks of celery, trimmed and roughly chopped
1 head of fresh fennel, very thinly sliced and then chopped.
5 cloves of garlic, smashed, peeled and roughly chopped
3 large fresh tomatoes, roughly chopped
3-4 large potatoes, peeled and cut into chunks
3 fresh bay leaves
1 quart vegetable or fish stock
sea salt and freshly ground black pepper to taste
2 pounds of fresh fish fillets (no bones)
8 -10 fresh shrimp or prawns with shells on and back vein removed (optional)
juice of 2 lemons
1/2 cup of fresh flat-leaf parsley, roughly chopped

Heat 2 to 3 tablespoons of good olive oil in a large pot on medium heat. Add the onions and celery and cook for 5 minutes. Add the garlic and fennel and sweat for another few minutes. The onions, garlic, celery and fennel should be transparent, not browned.

Add the tomatoes, potatoes and bay leaves and pour in the stock. The quality of the stock is absolutely essential. A good fish stock can be made by adding some bottled clam broth to any good vegetable stock.

Season the stock with sea salt and pepper and bring it all to low boil. Add the potatoes, reduce the heat and simmer for 15 minutes. Then add the fish fillets and cook for 15 minutes more. When the potatoes are tender and the fish flakes apart, add the lemon juice and herbs and cook for 2 to 3 minutes more. If you are using shrimp, this is the time to add them. Finish with a little more extra virgin olive oil, fresh chopped parsley and a bit of the feathery fennel tops chopped fine in each soup bowl . A good crusty artisan bread goes well with this amazing stew.


Steamed Green Beans in Recipes

Having a favorite method for steaming green beans will bring you one step closer to creating some interesting and flavorful dishes featuring this vegetable. A few simple salads—such as marinated green bean salad, green bean red onion salad, and mint jalapeño green beans—will be ready in a snap, and are ideal dishes to bring to cookouts and picnics.

If you are looking for a heartier side dish or base for a casserole, there are several green bean options. The American classic, green beans amandine, and the delicious green bean casserole with tomato and mozzarella cheese are wonderful uses of this crunchy vegetable as well.


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