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.
| Gourmet Recipes... |
Recipe: Chinese Sizzling Rice Soup Ethnicity: Chinese
Source/History: "Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup." Original recipe yield: 6 servings.
Vegetable Beef Soup - Basic Recipe
My mother never made soup from scratch so I never learned how. After trying a number of soup recipes from Zaar, I came up with this recipe as a guideline for a basic veggie beef soup. I often throw in whatever veggies I have around so the soup is never exactly the same two times running; however, soup-making isn't an exact science as is baking. I'm posting the recipe so that give it out more easily; evidentally, folks seem to really like it! -- posted by Impera_Magna
Recipe: Italian Sausage Tortellini Soup Ethnicity: Italian
Source/History: "This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list." Original recipe yield: 6 servings.
Cream of broccoli soup, an easy broccoli soup recipe.
This is an easy cream of broccoli soup recipe, full of good things like garlic and spinach. It's also a tomato soupe and creamy garlic soup recipe combined. Healthy and delicious.
Nov 27, Bean Soup with Cabbage: Real Restaurant Recipe
Bean Soup with cabbage is a secret restaurant recipe from Real Restaurant Recipes. Quick, easy, delicious recipe bean soup recipe. Recipe is a favorite restaurant soup recipe.
Recipe: Big Ed's Cajun Shrimp Soup Ethnicity: Cajun/Creole
Source/History: "This is an excellent recipe that is quick and easy to fix, and it tastes great too!" Original recipe yield: 6 servings.
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Sauces
The saying goes (although it's a gross libel today) that "The French have a hundred sauces to disguise a few foods - and the Americans have a hundred foods disguised only by White Sauce!"
It is true that many great gourmet dishes involve a special sauce, which used to take hours to prepare. For the quick gourmet chef, there's a way around this:
1. Hollandaise and Béarnaise: Both are available in glass
jars. If you cannot find them in your local gourmet shop,
consult the listing at the end of this chapter.
2. Madeira, Armoricainet Newburg, Supreme, et al: These,
too, are available tinned or frozen, and will transform the humble hamburger or leftover into a gourmet's dream.
3. Bottled Meat Sauces: Heinz A-l, H-P, Escoffier's Diable,
Robert or Cumberland sauce, Worcestershire, and a wide
range of mustards from Devilled to Bahamian to Dijon -
Wash your hands thoroughly, use a judicious few tablespoons
of whatever you fancy, and rub it thoroughly into chops and
steaks. This replaces the marinades which used to take hours.
4. Dessert Sauces: Be cautious about these! There are lots
of edible varieties - but very few that come up to a gourmet's standard!
Escoffier's Sauce Melba, and General Foods Gourmet Fudge Sauce Royale are acceptable . . . but as
you will see in Chapter 13, there are innumerable quick
tricks with liqueurs and fresh fruit for presenting gourmet
desserts in a minute.
5. Basting Sauces: Here you begin to be a gourmet chef,
for a basting sauce is largely invention based on experience
as you grow proficient with recipes.
Basting sauces are used with...
From: "Easy Gourmet Cooking"
By: Elsie Lee
Edited by: Don Trosper
Gourmet Cooking Made Easy
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