Gourmet Cooking Will Delight A Whole Gathering
Gourmet cooking is an art and a science, and there are many people who devote themselves to gourmet cooking on a daily basis. Gourmet cooking is also available in many fine restaurants located around the world.
Some people learn gourmet cooking from their mother or father while other people have attended special schools to learn to prepare meals.
On this site we present a selection of great traditional dishes, as well as some "novelties."
All are designed to be prepared in a limited time for the modern-day reproduction of a Lucullan Feast - and all are proportioned for four hungry gourmets.
Note, too, that gourmet recipes are intended for adults-because a child's palate does not develop until the late teens.
Even ten years ago, many of these recipes could not have been included, and there is no denying that some great culinary masterpieces still cannot be prepared in only thirty minutes.
Even with a Microwave, the true Coq au Vin, Blanquette de Veau or Boeuf BourguigNonne, while edible cannot possess the suave blend of flavors that comes from leisurely simmering.
Time is essential, too, for chilling or resting of some dishes that can easily be prepared in a few minutes.
Therefore, a few recipes can be found that require 30 minutes or less to prepare-but which must be allowed to stand overnight before the final minutes or preparation and service.
From: "Easy Gourmet Cooking"
By: Elsie Lee
Edited by: Don Trosper
Enjoy. DT.
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One Man's Poisson
If you think you do not like fish, you will never qualify as a gourmet. Gourmets eat and enjoy everything - when properly prepared. Your dislike may come from the way in which fish is cooked. Try it baked or broiled - both of which minimize cooking odors.
Fish is low in calories, thus good for diets. It is also extremely versatile in presentation . . . for instance:
1. Any fish fillet can be broiled, baked or sauteed in plenty of butter.
- 2. Any fish fillet can be spread with a bit of anchovy paste - or rolled about chopped shrimps, oysters or clams before baking.
3. Any fish fillet can be baked in a sauce of melted butter,
white wine, parsley, chives, chervil, tarragon, onion, minced
scallions or shallots, with a few tablespoons of lemon juice
and some slivered blanched nuts.
4. Any creamed fish will respond to a dash of nutmeg in
the sauce.
5. Any creamed fish will taste richer with a few table
spoons of white wine added to the sauce. If you add sherry,
the creamed fish automatically becomes "a la Newburg" - -
and what's wrong with that?
6. Adding 1/4 cup of mixed pickling spice to the water in
which you prepare any fish or shellfish will make a considera
ble difference in flavor!
From: "Easy Gourmet Cooking"
By: Elsie Lee
Edited by: Don Trosper
Gourmet Cooking Made Easy
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