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Literally "burned cream". It begins with a very rich baked custard. Just prior to serving, it is sprinkled with a layer of sugar which is caramelized with the aid of a propane torch or salamander. The caramel layer then solidifies, creating a delightful textural contrast between the soft custard and brittle caramel. read more
This term is a French word that is best translated as preserving. It has 2 meanings--one for the savory kitchen and one for the pastry kitchen. In the savory kitchen, it historically refers to a meat submerged in flavorful rendered fat and cooked slowly until very tender. Confit has recently been expanded to include interpretations such as slowly cooking meat, fish or vegetables in a flavorful oil such as olive oil (which may or may not be infused with secondary flavors). Confit has also been applied to anything that is cooked slowly, while not necessarily being... read more
Tomatoes that have been peeled and, seeded and chopped. To prepare tomato concasse: Remove core and insert two slits in the bottom of the tomato with a paring knife to form an X. Plunge the tomatoes into a pot of boiling water for no longer than 5 seconds. Remove the tomatoes and place into ice water to cool. Remove skin with a paring knife and then cut in half an remove the seeds. Chop to desired size. read more
The French view this as a sauce. It is simply a flavored butter most often made by mixing liquid and/or solid ingredients into softened butter. This butter is then rolled into a log shape and refrigerated until needed. To serve, cut slices from the roll and place directly on a hot piece of meat, fish, or vegetable. Serve immediately; the melting compound butter will make a sauce. read more
Butter that has had the milk solids and water removed from it. This is typically done by boiling the butter slowly and skimming the impurities of the top. After a period of time the butter becomes very clear it is then slowly poured off so as to leave the water at the bottom of the pot. The end result is a butter with a higher smoking point. read more
A thick and nourishing clam soup indigenous to the East coast. There are 2 types of clam chowder. New England chowder is made with clams, bacon (or salt pork), potatoes, milk or cream thickened with some flour. Manhattan Clam Chowder is a chowder intensely flavored with tomato. read more
A classic Italian fish stew that typically consists of tomatoes, white wine, clams, shrimp, crab, and swordfish. It is finished with fresh basil and garnished with a garlic crouton. Believed to have originated in Genoa, it was first served in the United States in the city of San Francisco. read more
