I served the steaks with the roasted butternut squash, but mashed potatoes would be fab as well. It has been traditionally dry-roasted and blended by hand to a genuine French recipe
Place on middle rack of oven. Combine frozen potatoes and carrots in a medium sized bowl. Preheat oven to 375°F Line 2 Baking sheets with parchment paper. Bake on lower rack in preheated oven for 45-50 minutes. 1 (600 g) package europe's best first harvest baby potatoes, frozen. 1 (600 g) package europe's best carrots, frozen (a la Parisienne)
Coatspoon When a mixture forms a thin, even film on a spoon Coat To cover the surface of one food with another Cobbler A deep dish pie, generally made with fruit Cocktail An appetizer served before or as the first course of a meal, an alcholic beverage served before the dinner, or a cut shell-fish with a tart sauce served at the start of a meal Coddle To cook or simmer an item just below the boiling point for a short length of time Colbert Sauce A sauce consisting of brown sauce, shallots, claret wine, butter, and lemon juice Compote Fruits stewed in a syrup or a mixture of assorted stewed fruits Condiment A seasoning for food, a spicy or pungent relish Consomme A clear, strong flavored soup Coq au vin Chicken in wine Core To remove the central seed part of certain fruits, such as apples or pears Cottage pudding Cake served with a warm sweet sauce Coupe A shallow dessert dish or an actual dessert such as strawberry coupe Court bouillon A liquid comprised of water, vinegar or wine, herbs and seasoning to poach fish in Cracklings Crisp remains left after the fat has been fried out Cream To beat until soft and fluffy, generally applies to shortening and sugar Creme French word for cream Creole Usually a soup or sauce containing tomatoes, onions, green peppers, celery, and seasoning Crepe French word for pancake Cresson French word for watercress Croissant A crescent shaped roll Croquette A ground food product, held together with the addition of a thick cream sauce and eggs, formed into balls or cones, breaded and fried in oil Croutons Small cubes of bread browned to a golden color in the oven or deep fat fryer, generally served with soups or salads Cube To cut into even, bite-size pieces Cuisine A characteristic style of preparing food Cure To preserve by pickling, salting, or drying Cut in A part blended into another part Cutlet A small flattened boneless piece of meat, generally referring to pork and veal Deglaze Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan Demiglace A rich brown stock reduced to only half of its original amount by simmering Demitasse A small cup of black coffee Demi French word for half Deviled An item flavored with hot condiments such as pepper, mustard, or tabasco Diable A term applied to deviled or highly seasoned food Dice To cut into small cubes or squares Dissolve To cause a dry substance to become fluid or to absorb into liquid Dot To spot small particles of butter over the top of something Dough A thick, soft uncooked mass of moistened flour and other ingredients Drawn butter Melted butter Dredge To coat an item with dry ingredients such as flour Dress To trim or clean poultry or fish Drippings The fat and natural juice that drips from roasted meats Du jour French word meaning of the day Duchess potatoes Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube Duglere With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it Dust To sprinkle an item with flour or sugar Emulsify A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation En brochette To cook on a skewer En chemise With their skin, generally referring to potatoes En coquille Served in a shell En tasse Served in a cup Entree Main course of the meal Epicure A lover of food and wine Epigramme An entree of two pieces of meat prepared differently but generally cooked and served together Escallop To cut into into thin slices or bake in a white sauce with a topping of crumbs Escargot French word for Snail Escarole A salad green from the endive family Espagnole sauce A rich brown sauce of meat, vegetables, and seasoning Extract Drawing flavors from certain foods, used to flavor other food items Farce French word for Stuffing Farci French word for Stuffed, as in meats or vegetables Farina The coarsely ground inner portion of hard wheat Filet de sole A boneless piece of fish belonging to the sole family of fish Filet mignon Filets of beef tenderloin usually with no fat Fine herbs A combination of three or four herbs chopped very fine Finnan haddie Smoked haddock fish Flambeau To serve on a flaming torch Flambe Served aflame Florentine With spinach Fold To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement Fondant An icing made by boiling sugar and water to the point of crystallization then whipping it into a creamy mass Fondue A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces Forcemeat Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish Francaise In the French style Frappe Frozen or partly frozen to the consistency of mush for dessert items French Toast Bread dipped in a batter of eggs and milk and fried til golden brown on both sides Frenched To scrape meat and fat from bones of meat, generally associated with lamb chops or veal rib chops Fricassee Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid Fritters Food dipped or coated with a batter and fried to a golden brown in oil Fumet A stock of fish, meat, or game reduced with wine until concentrated Garbanzo beans Dried or canned Chick peas Garnish To decorate a dish with an item to improve its look Garniture French word for Garnish Gefulte fish Fish fillets stuffed with a ground fish mixture and poached Gherkin A small sweet or sour pickled cucumber Giblet The gizzard, heart, and liver of Poultry Glace de viande Reduced meat stock Glace Glazed, iced, or frosted to cover with a glossy coating Glaze To coat or cover an item with a glossy coating Goulash A rich, savory brown stew and generally the main seasoning is paprika Gourmet A connoisseur of fine foods and drink Grate To rub or wear into small particles, by rubbing on the rough surface of a grater Griddle A large, flat heavy pan with heat applied from the bottom Grits Coarsely ground hominy Gruyere A type of Swiss cheese made in France and Switzerland and has smaller holes than true Swiss cheese Gumbo A rich creole-type soup consisting of chicken broth, onion, celery, green peppers, okra, tomatoes, and rice Hacher Meaning to hash or mince Hard Sauce A dessert sauce made of butter, lemon extract, sugar, and vanilla Hasenpfeffer A German rabbit stew Head cheese Jellied, spiced, pressed meat from the hog's head Herbs Savory leaves such as tarragon, sage, basil, parsley, oregano, etc
