du verre à la table / Cordon Bleu Jour 7

I returned from the countryside on Thursday afternoon in time to attend a food and wine pairing class at the CB.  The theme was Chardonnay and Cabernet Sauvignon, France and New World. 

On the menu:

Petit tian de crabe à la coriandre, crème d'avocat à l'amande grillée
Crab and cliantro tian, avocado and toasted almond cream (soup)
Mâcon Cruzille 2005 "les Avoueries"

Pavé de rumsteck sauté aux légumes nouveaux, sauce aux herbes potagères
Steak with new season's vegetables, garden herb sauce
Crane Lake Cabernet Sauvignon 2008 (California!)

Tarte fine aux abricots
Apricot tart
Champagne Paul Goerg Blanc de Blancs






I learned lots of little tidbits during this class:

How to candy lime peel: julienne the peel, blanch 3 times to get rid of the bitterness, cover with water, add sugar and reduce. Easy!

How to cut bell peppers (and other things) into brunoise (teeny tiny little pieces):  Cut into really thin sticks, bundle sticks between your little finger and thumb, use middle fingers (at 90° angle) to guide, and then rock the knife back and forth.  Not so easy!

Peeling bell peppers makes them a breeze to digest.  It's the peel that causes heartburn.

There's a trick you do with your hand to see how the meat is cooked so you don't need a thermometer.  With one hand, pinch the meaty part between your thumb and index finger of the other hand, and that's what nearly raw meat feels like.  Make an "O" with your thumb and index, press the same spot, and it's rare.  Add a finger, and it's medium, 3 fingers is well done, and 4 fingers is shoe leather.  Memorize how that feels, and you'll have meat cooked to your liking every time.

You should always let meat rest before you serve it.  This applies to poultry as well.  It allows the juices to settle, and will guarantee a better experience than if you were to eat it immediately.

When thickening a sauce with mustard, don't boil it, or the mustard will separate.

Line your tartelette pan with the warka dough, then put another tartelette pan on top to hold it in place.



Champagne tips: always hold the bottle at a 45° angle when uncorking.  Don't turn the cork; instead, hold the cork in your hand and screw the bottle off the cork.  When serving a lot of people, pour a bit in each glass, let the mousse settle down, and then pour again.  Never serve champagne in an old-fashioned "coupe" - it loses its qualities.  Use a flute instead.