Homecooks and gallantines

[cape chef]

Blueribboncakes,
I appreciate your insight and your passion to cook. I think that there are many levels of talent in the home kitchen, But I applaud anyone that takes the time and puts in the effort to create and nurture there family,there by nurturing oneself. It's funny when my wife and I we're first married we had a nice little Apt, With a undersized stove/oven. I think I made some of my best meals in that Kitchen. Life is about challenges and adaptability. Hey Blue,Just don't cook to good, I need my job
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[Isa]

CC,

No I don't have La Technique. Wish I did. I don't know why they don't reprint this book.

As to your offer to come down north, why not. Try to come in February though, there will be a food festival. Chefs from all over the world will be in town giving demonstration and cooking at various restaurants. That way you could kill two birds with one stone, so to speak.

[Mezzaluna]

Craig Claiborne's New York Times International Cookbook has a recipe for a turkey gallantine. It is a long recipe, but doesnt' look beyond an experienced home cook who has patience and the sense to have the mis en place attended to. If a proper occasion arose, and I had the time to do it, I'd go for it. I have 5 James Beard Cookbooks and now I know why I love that guy! When I'm trying something new and I consult several sources to check methods, it's his I use when in doubt. So sorry he's gone...

[shroomgirl]

If you havn't read this book, check it out...it is a wonderful compliation of letters he wrote during the 50-60's and they are amazing in scope....Boy did he have some voluptous meals!!! And the energy and travels this man had were phenominal.

That's probably why the James Beard House and foundation were formed....he just reached so many people, loved good food and did not dumb down his recipes.

[Isa]

Shroomgirl,

Could you please tell me from what book is the article you mention?

[shroomgirl]

James Beard

Hugs and Kisses with a Halo of Truffles
letters to Helen Evan Brown

1994

[shroomgirl]

Sorry I was going by memory it's
James Beard (top of book)

Love and Kisses and a Halo of Truffles
letters to Helen Evans Brown
edited by John Ferrone
Arcade Publishing
1994

ISBN 1-55970-264-8

[Isa]

Thanks. I thought that was the name of the article. Couldn't find any book by that title at the store in town.

I made my first gallantine based on instructions from my Joy of Cooking. That was almost 20 years ago. I didn't like the instructions nor did I like the poor graphics it supplied but, I learned long ago that The Joy of Cooking would be my Bible in the kitchen. Even my first time was a success. Read, think, learn. It's all good. And, it's all as easy (or as difficult) as you want it to be. The "housewife" gets a bad rap, and a lot is expected of her but there are basics that every chef (meaning every person who enters a kitchen and uses its equipment) must know. This is one. And it just ain't that hard!

[Nick.Shu]

so, how does one approach a ballotine?, or perhaps a supreme, a darne, a crepinette or a salmis?

Just curious.

[shroomgirl]

With caul fat, casing and various grinding machines and sausage stuffers.....or a knife and fork...how do you approach them????

Nick these aren't done much here anymore....who makes salamis? Who does ballantines? or galantines? And how often do they make them???? They've been out of vogue for awhile. I don't even know if they're taught on a regular basis in area cooking schools.

[This message has been edited by shroomgirl (edited 01-11-2001).]

[cape chef]

Hi Nick.Shu

A ballontine is simaler to a gallontine however,ballontines are served hot or cold and gallontines are always served cold in it's own jelly,A Darne is simply a fish steak cut on a bias, Crepinette are those wondeful little french pork sausages wrapped in caul fat. Salmis I make for my staff when I have leftover poultry or game birds cooked in a wine sauce, Supreme is simply a french cut chicken breast or the sauce is chicken velute with cream, As far approaching these foods I would be very very hungry
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[Nick.Shu]

im sorry, i was being facetious.

[cape chef]

Hey Nick.Shu, I know you we're having fun. But I found it an oppurtunity to explain these things to people who otherwise not know
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[Chef David Simpson]

Wow, this is pretty deep stuff. You know, our pastry chef is a women and I learn something new everyday. In fact, the owner is a women. I enjoy learning from anyone who is willing to teach me. Gelinetine isn't easy, but it's fun to make. I think the overall question should be "are you willing to learn?".