The Journey Begins

We are happy to announce the commencement of monthly newsletter, by

“The Connoisseur Club”.

Newletter Heading

The real evolution is to learn something new every day – it’s very important for chefs to share what they have discovered. – Alain Ducasse

About the club

The Connoisseur Club is active at St. Joseph’s Institute of Hotel Management & Catering Technology, Palai. The club is a platform for the budding chefs of the BHM programme, to horn their skills in food production department.

About the newsletter

“The Gourmet”, aims to inculcate the young aspirants, an ability to research and share knowledge at different levels of the food production repertoire.


Get your articles featured in The Gourmet!

Send in your articles to theskullsession@gmail.com

Guidelines for sending articles

  1. Send in brief articles (100-200 words)
  2. The following category of articles are prefered – Traditional Cuisine Concepts, Modern Cuisine Concepts, Recipes, Crosswords, Quizzes, Food Presentation Pictures, Quotes, Latest trends, Molecular Gastronomy, Interesting Facts.
  3. Mention the source of the information for all the articles that you send in!

 

 

Advertisements

Fil & Bil ponders over Confit, Compote & Comfit


Confit, Compote & Comfit!


Fil: Hey do you know what a Confit is?

Bil: Yes! Confit refers to a French style of meat preparation; it involves slow cooking to preserve meat, right?!

Fil: You are close buddy; Let me make this clear to you. Confit; the word comes from the French verb confire which means to preserve, The French verb was first applied in medieval times to fruits cooked and preserved in sugar.

Bil: Fruits cooked and preserved in sugar is known as candied fruits!

Fil: You are right Bil, hence confit refers to any food that is slowly cooked as a means of preserving it.

Bil: What will be the cooking medium?

Fil: The cooking medium can be fat, oil or sugar syrup.

Bil: You said, confits are slow cooked to preserve, can you please elaborate.

Fil: Sure! Slow cooked refers to cooking for a long duration of time, at a temperature lower than boiling point/ smoke point. The heat is maintained at approximately 90° C or less.

Bil: Oh! I see; it is similar to poaching.

Fil: Exactly!

Bil: Confit du Canard, Confit d’oie are familiar to me, hence I was under the impression that, confit refers to meat preparations. Now I understand that candied fruits also come under the ambit of confit. I still have a doubt, isn’t candied fruit a confectionary?

Fil: Yes, of course, it is a confectionary.  Fruit confits are of two types; Compote & Comfit.

Bil: Comfit! anyone can easily confuse those terms, confit & comfit. Here, confit is a slow cooked and preserved meat, whereas comfit is a slow cooked and preserved fruit, right?

Fil: Yes, that’s right. Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning.

Bil: What is sugar panning?

Fil: Sugar panning, or simply panning, is a method for adding a candy “shell” to candy or nuts.

Bil: I get it! So comfit is the cumin candy, almond candy we have!

Fil: Yes any fruit, nut or spice that is encased in a shell of sugar is called a comfit.

Bil: Great! so tell me about compote.

Fil: Compote is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.

Bil: I love apple compote! Fil, do you know that there is a meat preparation too named compote.

Fil: Really, I didn’t know. Tell me more

Bil: Compote also refers to a dish made from game meat. Some examples of the game meat used are rabbit, partridg, and pigeon. The meat is cooked in a roux for a long time over low heat along with pearl onions and bacon added at the end. The dish is cooked until the meat has a fine texture and has completely fallen from the bones.

Fil: Great! we had a fruitful conversation today!

Bil: Certainly! We now know the meaning of confit, comfit & compote. How they are similar and different.

Continue reading Fil & Bil ponders over Confit, Compote & Comfit

FOOD DAY’S Demo – TORTELLINI DAY

13/02/2018  – TORTELLINI DAY

DSC_1099

Tortellini are ring-shaped pasta, sometimes also described as “navel-shaped”, hence their alternative name of “belly button”. They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Bologna, they are usually served in broth, either of beef, chicken, or both

Pasta lovers will enjoy traditional stuffed pasta during National Tortellini Day on February 13

Tortellini is a signature dish from the Italian region of Bologna, where they claim to have created this stuffed pasta packed with flavour.  Ravioli, tortellini, and tortelloni are all part of the same family of stuffed pasta. The most common fillings for tortellini are ham, white meat, and Parmesan cheese.

An organization called The Learned Order of the Tortellini in the city of Bologna has its members wear to the meetings red and gold hats that are shaped like tortellini.

Recipe for four

Ricotta/parmesan            ¼ cup

Spinach blanched            ½ cup

All-purpose flour             3 cups

Eggs                               2 large

Water                             3 tablespoons

Olive oil                         1 teaspoon

Salt & pepper                 to taste

Spread the pasta, cut into 7cm diameter circles. Centre with stuffing, make it into a half-moon shape and roll the 2 ends to stick together

DSC_1078

 

FOOD DAY’S Demo- NATIONAL FETTUCCINE ALFREDO DAY

07/02/2018-

NATIONAL FETTUCCINE ALFREDO DAY

DSC_0613

Fettuccine literally means “little ribbons” is a type of pasta popular in Roman and Tuscan cuisine. It is flat thick pasta made with egg and flour.This is a pasta dish made from fettuccine tossed with Parmesan, cream and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta, one of the oldest and simplest ways to prepare pasta.

STORY BEHIND THE CREATION

Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908.  After his wife had given birth to their first son that year, she did not have an appetite.  To help encourage her to eat, he created a dish of noodles, cheese and butter.   She liked the dish so much that she thought he should put it on the menu at his small restaurant in Rome.  Everyone around the world has been enjoying this dish ever since.  Today it is one of the most popular pasta dishes in America.

Recipe for four

Fettuccine                                320gm

Butter                                       30gm

Whipping cream                       30ml

Shredded parmesan cheese       15gm

Salt & White pepper                 to taste

Chopped fresh parsley              10gm

In a large sauce pot, cook fettuccine. In a saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine; return to saucepot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

FOOD DAY’S Demo – BRITISH YORKSHIRE PUDDING DAY

04/02/2018- BRITISH YORKSHIRE PUDDING DAY

 

DSC_0551

British Yorkshire pudding Day – each February, the first Sunday of the month is designated British Yorkshire Pudding Day.  In 2018, the day will be celebrated on 4 February.

Yorkshire pudding is an English food made from a batter consisting of eggs, flour, and milk or water. As a first course, it can be served with onion gravy. For the main course, it is often served with beef and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Jam and sugar can be added instead if served as a dessert.

Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins (in the case of miniature puddings). A basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg. Water produces a lighter crisper but less sweet pudding than using milk.

Yorkshire Pudding Day is celebrating on the first Sunday in February in Britain and on October 13 in the United States.

RECIPE FOR FOUR

4 eggs (large, measured into a jug)

200ml milk (equal quantity of milk to your measured eggs)

140gm flour (equal quantity of all purpose/plain flour to measured eggs)

Pinch of salt

2 tbsp lard (or beef dripping or vegetable oil)