Continental Food


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  • It usually refers to the cooking style on the European Continent, which means olive oil, garlic and other intense herbs and favours. The French, Italian and Spanish parts of Europe, all do 'continental' dishes which centre on olive oil, wine, garlic and herbs like Rosemary etc.. Classing food by style is really about its main flavours which invariably found in the dish. . Chinese food = 3 favours, Garlic, Spring onion and Ginger as its base in nearly all dishes. Indian Food = Garlic, Cumin and Coridander are the base favours found in almost all Indian dishes. Thai Food = Lemon Grass, Garlic, Ginger, Chilli + fraigrant spice Contiential style = Garlic, Olive oil + some fraigrant herb like basil/rosemary/thyme are the base which other characteristic ingrediants like tomatoes and red wine are often added.
  • There are various procedures to make mole. Generally the following are universal when making mole. Dried chili peppers, cut up onions and whole garlic are lightly fried in oil. In a blender, chicken broth along with the fried dried peppers and the rest of the ingredients are mixed and placed in a large pot. The resulting mixture sauce has to be continuously stirred on a low-medium flame. Bread crumbs or crackers mixed with chicken broth are also put in a blender and added to the pot. Mole can be bought ready-made from local markets or supermarkets. It comes as a kind of paste or powder that can vary in color from deep black to green or even yellow, depending on the ingredients used. In modern supermarkets and corner shops, mole is sold either canned, in glass jars, or in cubes that can be dissolved in water or, more appropriately, broth .
  • Continental Food

    1. 1. Raghav Lalvani, WGSHA, 2009 C T I E T A N O N N L C S I E U I N
    2. 2. Basic Definition <ul><li>Main Entry: con·ti·nen·tal </li></ul><ul><li>Function: adjective </li></ul><ul><li>Date: 1758 </li></ul><ul><li>a : of, relating to, or characteristic of a continent < continental waters>; specifically often capitalized : of or relating to the continent of Europe excluding the British Isles </li></ul><ul><li>b : often capitalized : of, relating to, or being a cuisine derived from the classic dishes of Europe and especially France. </li></ul>Source – &quot;continental.&quot; Merriam-Webster Online Dictionary . 2009. Merriam-Webster Online. 27 August 2009. <>
    3. 3. Some Basics of Cuisine Classification <ul><li>Food of a area/region depends mainly on the Climatic conditions of that place. </li></ul><ul><li>Continental Food , on the whole could be considered as International Cuisine – particularly British, Australian, New Zealand, American and European. </li></ul><ul><li>These places may not have a distinguished cuisine of their own, and also are very similar in some way or the other in terms of the taste, the ingredients used, the spices used, the flavourings, herbs and method of cooking – baked, grilled, stuffed or sauted. </li></ul><ul><li>In some cases cuisines from a particular region are clubbed together and classified as a particular type of Cuisine. </li></ul>
    4. 4. Some Basics of Cuisine Classification <ul><li>Regional food generally becomes popular or famous when there is appreciation for that cuisine and then comes the demand for it, for example Chinese Cuisine. </li></ul><ul><li>Similarly, there is Asian Cuisine which includes Indian, Pakistani and Srilankan, again similarity in their cuisine, but different in some way or the other. </li></ul><ul><li>Middle East Cuisine includes Lebanese. Moroccan and Afghani. </li></ul><ul><li>On the other hand there is Italian Cuisine which is a blend in itself and is a combination of cuisines from about 10-15 provinces there in Italy which make up Italian Cuisine. </li></ul>
    5. 5. Some Basics of Cuisine Classification <ul><li>If ever there has been a Classy Cooking Style, it has been Frnech cuisine, very old with a beautiful presentation, it may not be simple but is very elegant and full of flavours. </li></ul><ul><li>In Modern days Continental cuisine has probably come to terms with a blend of all these international cuisines together....and all with a touch of French Class with ingredients </li></ul><ul><li>Continental cuisine, in short can be categorised as cuisine involving bakes, grills, stews and barbeques with liberal use of a lot of fresh herbs for flavouiring, and the chilly factor is minimal, though there are prearations in particulas which use the Spiciest of Chillies also. </li></ul><ul><li>Every country has now evolved a range of Continental Cusines using ingredients from their respective country. </li></ul>
    6. 6. 20 Plates from across the World
    7. 7. Plate 1 – Coq Au Vin <ul><li>This classic dish features chicken, which is first marinated and then slowly cooked in red wine. </li></ul><ul><li>The flavors are deep, rich, and subtle. </li></ul><ul><li>The flavors of this dish are enhanced by the wine you drink if you use the same type of wine. </li></ul><ul><li>Chef’s recommend Pinot Noir to go with Coq Au Vin as the wine which enhances the flavour of Coq Au Vin which is known for its remarkably lithe, silky textures and earthy aromas. </li></ul>
    8. 8. Plate 2 – Red Wine Braised Leg of Lamb <ul><li>This dish features lamb, which is deboned and marinate in 4 cups of red Wine, sea salt, cumin, coriander and stock of chicken. </li></ul><ul><li>The combination produces a tender and aromatic flavor. </li></ul><ul><li>The flavors of this dish are enhanced by the Shiraz recommended by the Chef as it makes for a seductive and fruity flavour. An alternative is Sangiovese </li></ul>
    9. 9. Plate 3 – Venetian Apricot Chicken <ul><li>This recipe combines many things from apricot preserves, chicken stock, basil, chicken breasts.  </li></ul><ul><li>Seasoned with Garlic Herb and cooked in ripe tomatoes the dish is served with asparagus, broccoli and chopped parsely. Typically Italian!! </li></ul><ul><li>Chef recommends Prucipato Rosati - Italian Blush Wine which works well with the dish. </li></ul>
    10. 10. Plate 4 – Hungry Hollow Lamb London Broil <ul><li>Rosemary lines the hills of Yolo County's Capay Valley, and this dish uses the herb's earthiness to enhance the flavor of California lamb.  </li></ul><ul><li>Fire up the grill and grab a glass of Dunnigan Hills Syrah.  Elegantly simple, this wine-friendly dish can also be accompanied with a Zinfandel - a dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. </li></ul>
    11. 11. Plate 5 – Portobello Mushroom & Eggplant <ul><li>The rich nature of portobello mushrooms makes this a hearty meal, the pleasant bitterness of the Rapini puree. </li></ul><ul><li>Although rapini Brassica rapa ruvo shares a name with broccoli, it has more in common with the turnip and the puree plays nicely with the crisp earthiness of celeriac.  </li></ul><ul><li>The thin-sliced vegetables create a brilliant plate presentation. </li></ul>
    12. 12. Plate 6 – Hudson Valley Foie Gras <ul><li>Durade Royal and Hudson Valley Foie Gras Terrine. Eggplant and Onion Chutney, Petit Herb Salad </li></ul><ul><li>Chef recommends a Gewurztraminer, Droppf et Irion, Alsace, 2001 wine with its full-bodied and well-structured, intense bouquet displays rich aromas of fruit, flowers and spices. It enhances the flavour of the dish </li></ul>
    13. 13. Plate 7 – Ahi Tuna with Lemon Butter <ul><li>Marinaded with Tuna, fresh ground pepper, salad oil and sesame seeds and and served with Lemon Butter Sauce made with white wine vinegar and some clam juice. </li></ul><ul><li>Grilled and served with a White wine . </li></ul>
    14. 14. Plate 8 – Grilled Miso Pork Chops <ul><li>Pork Chops coated with a marinade of soy sauce, peanut oil, rice wine, miso paste, ginger, garlic and pepper flakes.  </li></ul><ul><li>Grilled over medium-high heat and served topped with toasted peanuts and cilantro. </li></ul><ul><li>Served with a Petite Sirah Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. The peppery flavors, enhances the flavour of the Chops. </li></ul>
    15. 15. Plate 9 – Stuffed Pork Loin with Apple Juice Pan Jus <ul><li>A delicious Pork Roast stuffed with a mix Apple Cider reduced to syrupy consistency, whisked in a beef base blended with a mix of Caramelized Onions cooked with apples and the dried cherries flavoured with dark Rum. </li></ul><ul><li>Served with a healthy portion of the jus and Apple Slaw. </li></ul><ul><li>Chef recommends that the Roast be paired with Chianti, Vino Nobile di Montepulciano, Brunello di Montalcino or Pinot Noir. </li></ul>
    16. 16. Plate 10 – Pork Tenderloin in sweet red mole <ul><li>Grilled medium rare pork until medium rare served on top of heated mole sauce. </li></ul><ul><li>Served with Chayote & Melon Slaw. </li></ul><ul><li>A light spicy mole sauce blended with green chilies, tomatoes. Mole can be best defined as a very thick, homogeneous sauce with complex flavors. </li></ul>
    17. 17. Plate 11 – Spit roasted tenderloin with Egerdouce sauce <ul><li>This recipe has its origin in medieval Europe, the tenderloin is roasted on spits on a open fire of cederwood and periodically dusted with spices & herbs . </li></ul><ul><li>It is served with Egerdouce sauce made with honey, wine and fruit. </li></ul><ul><li>Before serving the tenderloin is sprinkled lightly with ground mixed herbs and spices. </li></ul>
    18. 18. Plate 12 – Pan roasted citrus Chicken with Herbs <ul><li>A marinade of lemon juice, garlic powder, paprika, basil and thyme. </li></ul><ul><li>Roasted in a Pan of a slow flame to bring out the flavour of the chicken and served with rosemary roasted potatoes and asparagus. </li></ul><ul><li>Chef recommends a Sauvignon Blanc which complements the flavors of the herb used in the chicken and adds a grassy and apple flavors, plus olive and a soft, smoky flavor to the meal. </li></ul>
    19. 19. Plate 13 – Brown Butter-Marsala Scallops <ul><li>Brown Butter-Marsala Scallops, Truffled Yukon Mashed Potatoes and Butter-Braised Leeks & Radicchio </li></ul><ul><li>For that something rich and romantic to serve that special person in your life, this scallop recipe is the ultimate. </li></ul><ul><li>Truffles and truffle oil add a little decadence to the evening.  </li></ul><ul><li>A nice Blanc de Blanc Champagne or Sparkling wine makes for a great pairing choice, a full-bodied Chardonnay works equally well. </li></ul>
    20. 20. Plate 14 – Pacific Oyster in Brown Gravy <ul><li>Chopped Pacific oysters coarse to reserve the natural juices dipped in yellow cornmeal, fried and served with a Brown Gravy seasoned with sea salt and freshly cracked black pepper is a Southern inspiration. Most notably it reminds one of the flavors of the Carolinas. </li></ul><ul><li>Served with a bourbon marinated pork tenderloin or beef filet mignon, it enhances the entire meal. </li></ul>
    21. 21. Plate 15 – Poached Salmon with Beurre Rouge <ul><li>Salmon filets poached with olive oil and sprinkled with minced thyme and cooked in red wine and lemon juice with a sprinkling of Salt & pepper. The rouge whisked in with slurry and finished with butter and seasoning. </li></ul><ul><li>The rich flavour of the salmon is enhanced with a Pinot Gris, the wine's acidity balances against the oily richness of the fish, and its broad, complex fruit flavors add a flavorful, slightly spicy nuance to the unmistakable taste of the salmon. </li></ul>
    22. 22. Plate 16 – Grilled Swordfish with Banana Papaya Salsa <ul><li>Swordfish marinaded in a mix of olive oil, cracked black pepper, cilantro, chopped ginger, minced, fresh orange juice, fresh lime juice, brown sugar and sweet Thai chili sauce and some fish sauce. </li></ul><ul><li>Served with a salad of Banana Papaya Salsa. </li></ul><ul><li>A seafood gourmet’s delite </li></ul>
    23. 23. Plate 17 – Grilled Asparagus with Black Bean Salsa <ul><li>The asparagus harvest is in full swing, which inspires the creation of a slew of recipes with one of our favorite vegetables. </li></ul><ul><li>Asparagus trimmed and tossed with extra-virgin olive oil with sea salt and then lightly grilled. </li></ul><ul><li>Served in a tear drop plate with a tangy with black beans and a liberal helping of jalapeño. </li></ul><ul><li>Paired with a light lager it is the perfect meal for the Veggie lover. </li></ul>
    24. 24. Plate 18 – Roasted Chicken with Asparagus pan sauce <ul><li>Lightly seared chicken seasoned with salt and pepper.  Cooked with the asparagus and sun dried tomatoes. </li></ul><ul><li>With a glazing of Piont Grigio the flavour of the chicken is enhanched. </li></ul><ul><li>  Served with a healthy portion of the sauce flavoured with in the juices of the asparagus, garlic, wine and butter and a glass of the Pinot Grigio.  </li></ul>
    25. 25. Plate 19 – Pot Roast <ul><li>Pot roast, braised with lots of red wine...comfort food extraordinaire! This is the ultimate one-pot meal. Ideal for a indulgent weekend dinner. </li></ul><ul><li>The chef’s expertise in making the pot roast ensures that by the time the meal reaches the table it slowly fills up with the warmth of the oven and the irresistible rich aromas of beef, potatoes, carrots and onions slowly mellowing into their own savory sauce and spreads it around the diners ensuring a few envious looks. </li></ul>
    26. 26. Plate 20 – Rabbit Tenderloin and Anise Hyssop <ul><li>Sous Vide of Rabbit Tenderloin and Anise Hyssop Eggplant Mousseline, Potato Pancakes and Scallions A Masterpiece, the aromatic, with a slightly bitter Hyssop adds intrigue </li></ul><ul><li>Accompanied with a Riesling, Graff, Kabinett Halbtrocken, Germany 2001 which offers flavors of apricot, peach and citrus. Victory of taste, this creation - combined with the Graff Riesling. </li></ul>
    27. 27. THANK YOU!