This document discusses different types of gravy and provides a recipe for pork chops with apple gravy. It begins by explaining that gravy is a sauce made from the juices of meats or vegetables during cooking and is commonly served with roasts, meats, potatoes, etc. It then describes several specific types of gravy including chocolate gravy, cream gravy, egg gravy, giblet gravy, onion gravy, red-eye gravy, and vegetable gravy. The document concludes by providing a recipe for pork chops with apple gravy that includes sautéing garlic and making a sauce from flour, water, applesauce and lemon juice to pour over baked pork chops.
Soups & stews are ultimate comfort foods. Although store-bought soups are often very high in sodium, homemade soup can make for a simple, healthy, and delicious meal. Come learn an easy, basic recipe for homemade soup and find ways to add variation & extra nutrition.
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
A visit to Iran yields a stunning variety of culinary delights. Between the familiar kebab and the decidedly outré grilled lamb’s testicles, there’s a vast spectrum of foods: caviar, pickle, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country.
Take a look at Iran’s place on the map and it’s easy to understand why the scope of native foods is so wide. Once the center of the Persian Empire, Iran neighbors the former Soviet Union countries, as well as Afghanistan, Pakistan, the Arab states and Turkey. Although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route.
What’s more, the ancient warrior-king of Greece, Alexander the Great, conquered the Persian Empire back in the 4th century, and later it was invaded by Arabs, Turks, Mongols and Uzbeks. While Iranians already had a well-developed food identity before these invasions, they assimilated what the outsiders brought in. Think Russian-style borscht with cumin and cilantro and Chinese noodles in a soup of beans, herbs and sour fermented whey.
Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. A bright, sensuous, fruit-and-herb filled cuisine was born.
Soups & stews are ultimate comfort foods. Although store-bought soups are often very high in sodium, homemade soup can make for a simple, healthy, and delicious meal. Come learn an easy, basic recipe for homemade soup and find ways to add variation & extra nutrition.
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
A visit to Iran yields a stunning variety of culinary delights. Between the familiar kebab and the decidedly outré grilled lamb’s testicles, there’s a vast spectrum of foods: caviar, pickle, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country.
Take a look at Iran’s place on the map and it’s easy to understand why the scope of native foods is so wide. Once the center of the Persian Empire, Iran neighbors the former Soviet Union countries, as well as Afghanistan, Pakistan, the Arab states and Turkey. Although Iran is part of the Middle East, it has close ties to Europe, the Far East and Africa, owing to its central place on the Silk Road trade route.
What’s more, the ancient warrior-king of Greece, Alexander the Great, conquered the Persian Empire back in the 4th century, and later it was invaded by Arabs, Turks, Mongols and Uzbeks. While Iranians already had a well-developed food identity before these invasions, they assimilated what the outsiders brought in. Think Russian-style borscht with cumin and cilantro and Chinese noodles in a soup of beans, herbs and sour fermented whey.
Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes. Iran has a variable climate with four distinct seasons, and unlike other parts of the Middle East, where the dry terrain limited what food could be grown, the ancient Persians transformed vast stretches of arid land into fertile oases via underground aquifers that drew melted snow water into the desert. A bright, sensuous, fruit-and-herb filled cuisine was born.
After a long week, it feels good to sit down and eat something savory. We put together a few Thai inspired recipes that will make your mouth water. Get creative in the kitchen, we’ll do the dishes.
Riley’s Conference Center is currently waiving the room rental and service charge for holiday parties held between now and December 31st. I have attached a copy of our Special Holiday Menu, this menu features holiday themed meals at an affordable rate. Space is limited and filling up fast. Call 784-1000 for additional information.
After a long week, it feels good to sit down and eat something savory. We put together a few Thai inspired recipes that will make your mouth water. Get creative in the kitchen, we’ll do the dishes.
Riley’s Conference Center is currently waiving the room rental and service charge for holiday parties held between now and December 31st. I have attached a copy of our Special Holiday Menu, this menu features holiday themed meals at an affordable rate. Space is limited and filling up fast. Call 784-1000 for additional information.
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
Vegetable recipes probably have a home on your table, but there are plenty of lesser-known root veggies that deserve a cameo during colder months. Create a more interesting home-cooked meal you'll be excited to dig into with the help of some seasonal produce.
http://www.gourmetrecipe.com
http://www.gourmandia.ca
http://www.gourmetrecipe.com/recipes/diet-choices/vegetarian-recipes/vegetarian-recipes
A dessert perfect for summer and easy to make I might add. Here's something that would make you mouth water by just smelling the aroma coming from the oven.
Have a dinner with dinner rolls and a luscious pork loin roast. A perfect combination of sweetness of the honey and a salty taste of pork for hungry tummy is like heaven. Adding a balancing factor which is the bread, dinner rolls.
Delicious gourmet foods may come from fruits and this would definitely prove that. So pack up your old gourmet snacks recipes for this summer because they're gonna be a new one.
1. A FRUITY TASTE
OFGRAVY
Why not try to make an apple gravy? Then try
it out with pork?
One of the best accompaniment pork, beef, chicken and etc. It's often severed
warm and even though it has plenty of recipe on how to make this one, the
fact remain that we all love our gravy. Gravy is a sauce, made often from the
juices that run naturally from meat or vegetables during cooking. In North
America the term can refer to a wider variety of sauces. The gravy may be
further colored and flavored with gravy salt (a simple mix of salt and caramel
food colouring) or gravy browning (gravy salt dissolved in water) or ready-
made cubes and powders can be used as a substitute for natural meat or
vegetable extracts. Canned gravies are also available. Gravy is commonly
served with roasts, meatloaf, rice, and mashed potatoes.
Types of gravy
Chocolate gravyis a variety of gravy made with fat, flour, cocoa powder
and sometimes a small amount of sugar.
Cream gravy or country gravy is made with one to one and a half cups
of milk added to the roux. It is seasoned with salt and pepper. It is common to
the American South and is frequently served with chicken fried steak.
Egg gravyis a breakfast gravy that is served over biscuits. Meat drippings
(usually from bacon) and flour are used to make a thick roux. The roux is
salted and peppered to taste. Water and milk (even parts) are added, and the
liquid is brought back up to a boil. A well-beaten egg is then slowly added
while the gravy is stirred or whisked swiftly, cooking the egg immediately and
separating it into small fragments in the gravy.
2. Giblet gravyhas the giblets of
turkey or chicken added when it is to
be served with those types of poultry,
or uses stock made from the giblets.
Onion gravyis made from large
quantities of slowly sweated, chopped
onions mixed with stock or wine.
Commonly served with bangers and
mash, eggs, chops, or other grilled or
fried meat which by way of the cooking
method would not produce their own
gravy.
Red-eye gravyis a gravy made from the drippings of ham fried in a
skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of
Southern U.S. cuisine and is usually served over ham, grits or biscuits.
Vegetable gravy or vegetarian gravy is gravy made with boiled or
roasted vegetables. A quick and flavorful vegetable gravy can be made from
any combination of vegetable broth or vegetable stock, flour, and one of either
butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with
cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into
boiling water. Sometimes vegetable juices are added to enrich the flavor,
which may give the gravy a dark green color. Wine could be added. Brown
vegetarian gravy can also be made with savory yeast extract like Marmite or
Vegemite. There are also commercially produced instant gravy granules
which are suitable for both vegetarians and vegans.
White gravy(sawmill gravy in Southern U.S. cuisine) is the gravy
typically used in biscuits and gravy and chicken fried steak. It is essentially a
Béchamel sauce, with the roux being made of meat drippings and flour. Milk
or cream is added and thickened by the roux; once prepared, black pepper
and bits of mild sausage or chicken liver are sometimes added. Besides white
and sawmill gravy, common names include country gravy, milk gravy, and
sausage gravy.
3. Pork Chops with Apple
Gravy
Ingredients
3 lb. pork chops
2 tablespoons minced garlic
1/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 cups boiling water
2 1/2 cups applesauce
1 tablespoons fresh lemon juice
1. Preheat the oven to 425 degrees F.
2. Heat a large skillet over medium. Add
the pork chops (one or two at a time, if necessary) and brown on both sides.
3. Place the browned chops in a 3 quart casserole dish.
4. In the same skillet, sauté the garlic until barely golden. Add the flour, salt,
and pepper and blend well. Add the water. Bring to a boil, stirring constantly,
until the liquid thickens.
5. Add the applesauce and lemon juice. Blend well, then pour over the pork
chops.
6. Bake 1 ½ hours, basting every half hour.