How is food en brochette cooked and/or served?
"roadside stands around the world. Skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in ""chicken skewers"". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, ""brochette"" is a borrowing of the French word for skewer. In cookery, ""en brochette"" means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled"
"Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was"
"deep-fried, and then passed on cocktail platters with a dipping sauce. Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with"
"usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée. At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at Galatoire's. Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon, and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham. A similar dish served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured,"
"Croquette A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs. The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French ""croquer"", ""to crunch"") gained worldwide popularity, both as a delicacy and as a fast food. Mashed"
"serving. Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. ""Pot-au-feu"" broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be ""pot-au-feu"" broth when water is added. Many countries have similar dishes with"
"beef en croute, foie gras, sausage, cervelat lyonnais, and other appetizers or intermediate courses. ""Brioche à tête"" or ""parisienne"" is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (""tête""). ""Brioche Nanterre"" is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed"
"used to cook fish as well as other south Indian delicacies. En papillote En papillote (; French for ""in parchment""), or ""al cartoccio"" in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create"
"En papillote En papillote (; French for ""in parchment""), or ""al cartoccio"" in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to"
"vinegar and olive oil then skewered onto a bay laurel stick and left to grill over smouldering wood chips. These are so integral a part of traditional eating habits that a special iron stand is available with a T-shaped end, each branch of the ""T"" having a slot in the middle to hold a brochette (espeto in Portuguese); a small plate is then placed underneath to collect the juices. The brochettes are very long and have a V-shaped blade in order to pierce the meat more easily. It is usually accompanied with the local bread called bolo do caco. Other"
"""côtelette à la Maréchale"" and notes that the only difference between them is that the former are made of chicken while the latter are made of game, such as grouse, blackcock, etc. À la Maréchale À la Maréchale (""marshal-style"" in French) is a method of food preparation in haute cuisine. Dishes ""à la Maréchale"" are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ""à l'anglaise"" (""English-style""), i.e. coated with eggs and bread crumbs, and sautéed. The dish is known since the 18th century at least. It is speculated that it could"
"such as salt pork or andouille. Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes. This method of food preparation involves using the Maillard reaction to ""brown"" the meat or vegetables and"
"cooking method for consumption is typically done fried, stewed, grilled or roasted, and usually sliced in one-finger-thick wheelettes (""rodajas""). There are many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff pastry, pizza, flavoured nachos, croquettes, and a range of fillings for different dishes. In Belgium and the Netherlands, ""bloedworst"" or ""beuling"" is sold either in slices, or individual sausages the size of a banana. It is generally pan fried; sometimes apples are cooked alongside or on top of the pieces. It is also eaten with apple sauce, brown sugar, syrup or red cabbage. As a cold"
"Brasserie In France and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word ""brasserie"" is also French for ""brewery"" and, by extension, ""the brewing business"". A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day of the week and serves the same menu all day. A classic brasserie dish is steak frites. ""Brasserie"" is French for ""brewery"", from Middle French ""brasser"" ""to brew"", from"
"Smothering (food) Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes. This method of food preparation involves using the Maillard reaction to ""brown"" the meat or vegetables and then deglazing with stock or water"
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. The ""rouille"", a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic, a cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper. In the traditional bouillabaisse served in Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Then the fish are cut into large slices, keeping the bones. Next"
"cooking methods were characteristic of this stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Meat or fowl (but not fish) might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other way to keep the dish from browning and crisping like a true roast. Savory pies and pastries were baked in dry heat, but the enclosed meat cooked in its own steam and juices. All entrées were served hot, and this was a salient feature of entrées"
"À la Maréchale À la Maréchale (""marshal-style"" in French) is a method of food preparation in haute cuisine. Dishes ""à la Maréchale"" are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ""à l'anglaise"" (""English-style""), i.e. coated with eggs and bread crumbs, and sautéed. The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Charles-François-Frédéric de Montmorency-Luxembourg (1702–1764) and a major society hostess. According to food historian William Pokhlyobkin, the dish had to be so"
"step is to open the sea urchins with a pair of scissors, and to remove the ""corail"" (gonads) with a small spoon. The pieces of fish are then arranged on a platter, and the ""corail"" of the sea urchins is added to the broth and stirred. In this traditional version, the bouillon is served first, very hot, with the rouille spread on thick slices of bread rubbed with garlic. The fish and potatoes are served next on a separate platter. Another version of the classic Marseille bouillabaisse, presented in the ""Petit LaRousse de la Cuisine"", uses congre, dorade, grondin, lotte,"
"introductory course, sometimes soup), ""plat principal"" (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours"
"of an open fire, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. Or by a specific oven. It is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), cornichons (gherkins), pickled onions, and dried meat, such as jambon cru/cuit, salami, and ""viande des Grisons"", and to drink, Kirsch, herbal tea or white wine from a swiss vineyard a Fendant (wine from the Chasselas grape). A modern way of serving raclette involves an electric table-top grill with small pans, known as ""coupelles"", in which to melt slices of raclette cheese. This"
"Étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. In French, the word ""étouffée"" (borrowed into English as ""stuffed"" or ""stifled"") literally means ""smothered"" or ""suffocated"", from the verb ""étouffer"". Étouffée is a dish of"
"as a starter or a main course. You'll find croquettes served almost everywhere in Belgium and the quality comes down to the filling. As a main dish they are usually served with a salad, fried parsley and frites. More adventurous chefs have experimented with the classic formula, adding endives, asparagus, goat's cheese or beer to their fillings The ragout-filled dish was regarded as a French cuisine delicacy, first described in a recipe from 1691 by the chef of the French king Louis XIV and using ingredients such as truffles, sweetbreads, and cream cheese. From the 1800s onwards, it became a"
"historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"" To prepare ""blanquette de veau"", one stews pieces of veal (such as shoulder or breast) and mirepoix, Strain, reserving meat, then bolster the broth with roux. Boil to thicken, then return meat to stew. International Culinary Center recipe includes adding pearl onions and quartered mushrooms to the mix. Finish with a liaison of heavy cream and yolk, 1:1. Do not further cook once egg is added, to avoid curdling. Again, from Larousse, ""Blanquette is usually served with rice a"
"submerged in the soup. The dish is often accompanied with an assortment of pickled vegetables known as ""torshi"" or ""mekhalel"" in Egypt. The Standard Molokhia dish in the Levant is prepared by cooking a meat of some sort in a separate pot by boiling. Later onions and garlic are cooked to a simmer, then water and chicken stock cubes are added to form a broth. After boiling, the cooked chicken or meat and Molokhia leaves are added and further cooked another 15 minutes. Also, in northern Lebanon, a dish called ""mloukhiye b zeit"" is made using fresh leaves and shoots"
"Broth Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone, but is most commonly used to prepare other dishes such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically for chicken broth, beef broth, and vegetable broth. In North America dehydrated meat stock, in the form of tablets, is called a bouillon cube. Industrially produced bouillon cubes were commercialized by Maggi in 1908 and by Oxo in 1910. Using commercially prepared broths allows cooks to save time in the kitchen. Many cooks and"
"Korean stores often advertise the ""goroke"" as a French product and they are usually sold in most European-style bread stores all over Korea. Almost every restaurant offers ""kroketten/croquettes"" as a side dish, and when served this way, they always mean the variety filled with mashed potatoes. As the ubiquitous main dish in Belgian restaurants, croquettes are completely different from the potato filled variety served as a simple side dish. The two most popular traditional Belgian croquettes have a thick and creamy bechamel filling mixed with grey shrimps ""garnaalkroketten/croquettes de crevettes"" or cheese ""kaaskroketten/croquettes de fromage"". Most menus offer both either"
"hand required by a carafe. In some instances a device called a brouilleur was employed. A brouilleur is a glass or metal bowl which sits on the absinthe glass and acts like a personal absinthe fountain. Ice and water are added to the bowl, which has a small hole at the bottom, allowing the ice-cold water to slowly drip through. Sugar, if preferred, can be added directly to the bowl, or in some cases to a built-in grille. Absinthe was originally served in normal bar-ware, but eventually specialised glasses became somewhat popular. These would commonly have a short thick stem"
"Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"" can be found in almost"
"Court-bouillon Court-bouillon or court bouillon is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. Court bouillon loosely translates as 'briefly boiled liquid' (French ""court"") or ""short broth"" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon"
"the caquelon. Individual portions heatable in a microwave oven are also sold. ""Fondue chinoise"" (lit. ""Chinese fondue"") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or just dip the sliced meat with fondue fork into boiling broth with salad as side dish. Various sauces are provided on the side. After all the diners have finished cooking, they eat the now well-flavored broth. Slices of fruit or pastry are dipped in a caquelon of melted chocolate, often flavored with rum or kirschwasser. Dessert fondues may also be made with coconut,"
"way to use up leftover stewed meat. Plain potato croquettes are served as a side dish in restaurants and are also available frozen in supermarkets. They are usually called ""Kroketten"" (singular ""Krokette""). ""Krokett"" is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with nutmeg and salt and deep-fried in oil. This variety can be ordered in most restaurants as a side dish, and also bought frozen. When made with cottage cheese, they are called ""túrókrokett"". In Italy, ""crocchette"" (named in the south as ""crocchè"") are made mainly with crushed potatoes or vegetables, like"