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Petit Louis > Food > Flashcards

Food Flashcards

(47 cards)

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1
Q

Saison Salad

A

Butter lettuce
Radishes
Shaved Fennel
Red Onions
Carrots
Goat Cheese

Dressing: Red wine vinaigrette
Red wine vinegar
Brunoise Shallot
Canola Oil
EVOO
Dijon Mustard

Garnish: tarragon

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2
Q

Soupe a L’Oignon Gratinee – Onion Soup Gratinee

A

spanish onions
Maderia
Baguette
chicken/veal stock
Beef base (contains gluten)
thyme , bayleaf, peppercorn
garlic
salt
gruyere
parmesan reggiano

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3
Q

Pâté Maison

A

pork butt
pistachios
bacon
heavy cream
cognac
cayenne
garlic
allspice
pickled onions
Toast points

Prep notes: Pork, allspice, cognac, bacon, and garlic are all ground into a forcemeat. The forcemeat is put into a terrine mold wrapped in bacon. Cooked slowly in a water bath. 35 degrees for hours. Served with pickled onions, and toast points, dijon, and cornichons.

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4
Q

Beignets de Crevettes

A

zucchini (4)
Shrimp (5)
Saffron aioli
Fried in canola oil

Beignet batter: Flour
Soda Water
Cornstarch
Salt
Pepper
Baking Powder

Aioli: Saffron
Blanched Garlic
Hellman’s prepared mayo
lemon juice

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5
Q

Aubergines Croquantes

A

eggplant
olive tapenade
EVOO
flour
pistou
half and half
egg
breadcrumbs
Canola Oil
Roasted Tomato- Garlic, Thyme, EVOO S+P
chevre

Pistou:
basil
lemon juice
EVOO
pinenuts
reggiano
garlic

Tapenade:
capers
nicoise olives
shallot
Sherry Vinegar

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6
Q

Frisée Aux Lardons

A

Blond frisee hearts
lardon (thick cut bacon)
poached egg
dijon vinaigrette

Vin: Red Wine Vinegar
dijon
olive oil
salt/pepper

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7
Q

Gravlax

A

House cured Salmon (cured in sugar, dill, peppercorn, and sliced lemon)
crème fraiche
chopped shallots
capers
chives
salt pepper
grilled baguette

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8
Q

Escargots de Bourgogne

A

6 Burgundy Snails

Escargot butter: Unsalted butter
Lemon juice
Garlic
Shallot
Parlsey
Tarragon
Salt
Chives

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9
Q

Foie Gras a la mode Landaise

A

Hudson Valley Foie Gras
Fleur de Sel
cognac
grilled baguette
seasonal fruit compote
Salt
Served with: grilled baguette, mache, and a drizzle of EVOO

Prep notes: 2 oz Hudson Valley Foie Gras (fattened duck liver) de-veined and seasoned with Fleu de Del (sea salt) and cognac and bake in a terrine mold in a water bath at a low temperature. The rendered fat is skimmed off and reserved. The actual
terrine is cooled and allowed to set into a form and the preserved fat is poured
over the top and again allowed to set. This becomes the yellow fat cap. One slice is sprinkled with fleur de sel and served with grilled baguette and mache. Drizzled with EVOO.

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10
Q

Poulet a L’Estragon

A

whole chicken
garlic
shallots
tarragon
White distilled vinegar
duck fat
carrots
frites
Salt
Pepper

Garnished with: torn tarragon and served with frites

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11
Q

Confit de Canard

A

Duck Leg- Hudson Valley NY
salt
garlic
shallot
thyme
bay leaf
black pepper corn
duck fat
haricot vert (reg prep)
pomme puree (reg prep)

Prep notes: Duck Legs are cured in salt, garlic, shallot, thyme, bay leaf and black peppercorn. After being lightly cured, they are submerged in duck fat and cooked until tender.

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12
Q

Truite Amandine

A

10-12 oz farm raised in Idaho Rainbow Trout
(butterflied, boneless, headless, skin on)
flour
corn oil
butter
almonds
lemon juice
salt
rice pilaf (Rice, onion, butter, thyme, chicken base (gluten), salt)
parsley

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13
Q

Magret de Canard

A

Hudson Valley duck breast
Yukon potatos
shallots
Haricot Vert
corn oil
EVOO
salt and pepper
duck fat

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14
Q

Quiche Lorraine

A

Flour
water
salt
butter
cream
eggs
pepper
cayenne
Gruyere
Lardons

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15
Q

Croque Monsieur

A

Brioche
egg/heavy cream
butter
4 oz Madrange Ham
gruyere cheese
pommes frites

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16
Q

Steak Frites

A

8oz NY Strip Steak Or Terres Major cut
olive oil and corn oil
salt
pepper
maitre d’ hotel butter
frites

maitre d’ hotel butter:
half regular unsalted butter
lemon juice
parsley

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17
Q

Moules à la Provençale

A

PEI Mussels (1 lb.)
tomato, garlic, shallot, onion, basil, red wine
Shrimp Stock
Corn Oil
Butter
(Butter added last and can be removed )

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18
Q

Aubergines

A

Eggplant
Flour
Half and Half
Egg
Breadcrumbs
Canola Oil
Roasted Tomato with Garlic, Thyme, EVOO, S+P

Olive Tapenade: Capers
Nicoise Olives
Shallot
Sherry Vinegar

Pistou: Basil
Lemon Juice
EVOO
Pine Nuts
Reggiano
Garlic

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19
Q

Mesclun Salad

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A

petit red romaine Arugula
petit green romaine
red oak
green oak
lolla rosa
escarole
red wine vinaigrette
parmesan reggiano

Red Wine Vin:
Red Wine Vinegar
Corn Oil
Salt
Pepper
Shallot

Comes from: Garde Manger

20
Q

House Reduction

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A

Malbec Red wine
Chicken bones
Veal bones
tomato paste
cornstarch
shallot
black peppercorn
Thyme
bayleaf
mirepoix (carrots, onion ,celery)
salt
pepper

Prep notes: Roast chicken bones in the oven. Fill a pot with roasted bones, black peppercorn, bay leaf, mirepoix (carrots, onion, celery) and slowly cook overnight. Roast Veal bones in the oven and then add the above ingredients with the addition of tomato paste. Both stocks slowly simmer for 8-12 hours. Both are strained. The bones go into the oven for a second roasting. The simmering process is repeated. This draws out all of the gelatin/fat/flavor from the bones.

21
Q

Rice

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A

Rice
onion
butter (can be done without)
thyme
chicken base (gluten)
salt
Comes from: Saute

22
Q

Haricot Verts

Study These Flashcards
A

Haricot Vert
Butter
Salt
Comes from: Saute

23
Q

Spinach

Study These Flashcards
A

Spinach
Corn Oil
Salt

24
Q

Pomme Purree

Study These Flashcards
A

Yukon Gold Potatoes
Heavy Cream
Salt
Butter
Comes from: Grill station

25
Pommes Frittes
Idaho Potatoes Canola Oil Salt Allergies: gluten Station: Grill
26
Mushrooms
Button mushrooms sauteed in corn oil (NO LONGER IN BUTTER) parsley salt, pepper
27
Salmon Entree
Salmon Butter Gold Beats White trumpets Shallots Turnips EVOO S&P 2 onion beignets Beurre Blanc: shallots cream white wine lemon butter salt peppercorns
28
Hollandaise
Butter Egg Yolks Tabasco Lemon Juice
29
Plat du Jour: Steak Tartare
Hand-chopped beef tenderloin Dijon Lemon Juice Caper S+P Shallot Cornichons Baguette Mesclun Greens Frites (entree only) *CANNOT BE TAKEN TO GO*
30
Plat du Jour: Shortribs
Beef Shortribs chicken/veal stock mirepoix dijon mustard breadcrumbs pommes puree julienned fresh horseradish parsley tomato paste red wine
31
Beef Bourguignon
Beef cheek marinated in red wine, evoo, thyme, rosemary, garlic, salt and pepper Mirepoix Tomato paste Veal stock Pommes Purée Lardon Pearl onion Carrot Mushroom
32
Fried Eggs
2 vineyard view farm eggs potatoes bacon
33
Eggs Brouilles
Vineyard view Farm Eggs Gruyere Heavy Cream Madrange Ham
34
Poached Eggs
Two vineyard view Farm eggs, Served over toasted brioche circles with sliced madrange ham finished with Hollandaise
35
Pain Perdu
half and half sugar whole eggs vanilla extract Fruit Compote of the day *sometimes cinnamon* *sometimes brandy*
36
Ice Creams
VANILLA: heavy cream milk milk powder trimoline IC stabilizer yolks glucose sugar vanilla bean CHOCOLATE: Milk chocolate dark chocolate cocoa powder xanthan gum carrageenan heavy cream Milk glucose sugar milk salt milk powder
37
Pot de Creme
milk heavy cream sugar eggs yolks chocolate salt Chantilly Cream: sweetened whipped cream
38
Sorbet
Fruit puree water simple syrup pinch of salt *sometimes lemon juice*
39
Crème Brulee
heavy cream egg yolk sugar vanilla extract
40
Chocolate Mousse
eggs sugar chocolate heavy cream coffee extract Grand Marnier salt
41
Profiteroles
milk butter sugar salt flour eggs vanilla bean brown sugar Warm Chocolate Sauce: Rich sauce made with heavy cream and 70% Valrhona chocolate, glucose, cocoa powder, salt Profiterole-pate a choux cream puff Ingredients--whole eggs, milk, AP flour, butter, sugar and salt
42
Frites
Idaho potatoes, canola oil, salt
43
Omelette
3 Springfield Farm Eggs Heavy Cream (eggs are mixed with heavy cream) Gruyere Button Mushrooms Petit Mesclun Salad
44
Assiette Vegetarienne
Flour milk eggs butter parmesean Beurre Blanc brown butter butternut squash Thyme Sauce: Butter Cream white wine bay leaf peppercorn garlic
45
Bronzino
Grilled Skin on branzino salt pepper corn oil fava beans shallots Shitake Mushrooms Persillade sauce: parsley shallots garlic Red wine vin. Evoo salt pepper chives
46
Poitrine de Poulet
Grilled chicken breast Gaufrettes shallot asparagus canola oil asparagus cream sauce parsley shallots Sauce: Shallots garlic cream evoo spinach asparagus white wine onion thyme bayleaf salt pepper
47
Veal Flank
6 oz veal steak caper brown butter (Caper, butter, salt) arugula fennel Red wine Dijon Vingarette Dressing: Red wine vinaigrette Red wine Vin canola oil evoo dijon mustard salt pepper

Petit Louis (4 decks)

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