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Sumptuous Haute Cuisine Recipes: A Gourmet Cookbook of Fine Dining Dish Ideas!
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Rivera / Rose
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Year:
2021
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Would you like to plan a fine dinner party?Are you intimidated by the idea?Where do you start?When you plan dinner party main courses, select one and go with that. Dont try to make a variety of courses unless you have experience in cooking haute cuisine style. One dish makes the dinner less intimidating, and Ill walk you through the steps to prepare a dish that everyone will love. Whether you select an exotic dish, a seafood main or a roast, the enjoyment of the main course will reward you for the work youll do.Your dinner guests will be appreciative if you are thoughtful in choosing the main dish. If you can prepare a suitable vegetarian option, thats always a nice idea. Dont be afraid to select dishes that can at least partially be prepared ahead, either. You dont want to be so hurried on the day of your dinner that mistakes might be made. When you make your meal ahead of time, you can spend more time visiting with your guests.Slow cooked main courses like stews are often tastier the day after they are prepared, so use that to your advantage. The refrigerator time allows all the flavors to blend and mix into a dish that is tempting for all your guests.Haute cuisine doesnt need to be intimidating, if you take your time and prepare dishes that your dinner guests will enjoy. Turn the page, lets try making some fine dining choices!

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Sumptuous Haute Cuisine Recipes

A Gourmet Cookbook of Fine Dining Dish Ideas!

BY: ROSE RIVERA

A Book Copyright Page

All rights are reserved for this book. On no account you are allowed to copy, print, publish, sell or make any kind of change to this book. Only the author has this permission. In case you have a copied version of this book please delete it and get the original one. It will support the author and he will be able to make even more helpful and fun cookbooks.

Make sure that you take every step with caution when you follow the instruction in this book. Its a book with information that was doubled checked by the author but you are responsible for your own actions and decisions.

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I write new books with amazing recipes all the time and the best way to get - photo 4

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Table of Contents

Introduction

Where does haute cuisine come from?

How can you employ its techniques in your own dishes?

Can you make elegant dishes that your guests will truly enjoy?

The center of the culinary world is Paris, and haute cuisine is derived from the French language. Many sophisticated dishes prepared even today are French, or originated in French cooking.

Although this type of food preparation started out as dishes prepared for nobility, anyone can enjoy haute cuisine dishes. The French moved on after the revolution in their country to build on the original foundations and make cuisine a much-respected profession.

If youre enticed by the idea of preparing dishes that are by definition haute cuisine, you dont have to be a French chef to explore the realm of meals your guests will love. These types of foods are sometimes status symbols, but they dont have to be they can be brought into your home. Fine dining shows you how you and your guests desires and tastes come together at the dinner table, with dishes fit for a king!

The French chefs of long ago have set forth a rich history when it comes to delicate, sumptuous flavors. Their dishes and techniques influence even contemporary cooking. Consider a small menu with the highest quality ingredients, and your guests will love your creations!

From days of old, French chefs have regaled diners with unbelievably fine cooking. Its rather an art form, and you can taste it in all these dishes

1 Beef Bourguignon

This dish was originally prepared in Frances Burgundy region hence the name - photo 7

This dish was originally prepared in Frances Burgundy region hence the name. The name may also come from the fact that it is made with burgundy wine.

Makes 4 Servings

Cooking + Prep Time: 3 hours

Ingredients:

2 lbs. of 1 & 1/2"-cubed beef shoulder
Kosher salt & ground pepper, as desired
1/4 cup of oil, olive
4 thinly sliced onions, medium
2 tbsp. of flour, all-purpose
1 cup of burgundy, red
6 x 1-sliced carrots
1 garlic clove
1 herb bundle, tied: bay, thyme & parsley
To garnish: a bit of chopped parsley, flat-leaf

Instructions:

Season meat using kosher salt & ground pepper.

In large pot, heat oil on high till nearly smoking. Add meat in small batches. Sear till browned on each side. Remove meat as it sears and set it aside.

Once you have seared all the beef and set it aside, add onions to pot. Reduce heat level to med-high for 10-12 minutes, till onions become golden brown and softened. Sprinkle flour over onions. Stir occasionally while cooking for 4-6 minutes more. Add burgundy. Bring wine to boil while scraping bottom of pot.

Return beef to pot. Add garlic, carrots & herb bundle. Add sufficient water to bring level to 3 parts of liquid to every 2 parts of meat.

Bring to boil and reduce to gentle simmer. Allow dish to cook till meat becomes tender enough that you can easily break it apart, roughly 2 hours. Check dish every 15-20 minutes, scraping bottom and stirring. Skim off oil or foam, if any, that collects on surface.

Remove & discard herb bundle. Add parsley & serve.

2 Pomegranate Glazed Scallops & Baby Spinach

This recipe gives you a fine dining experience right at home The sea scallops - photo 8

This recipe gives you a fine dining experience right at home. The sea scallops are seared and the spinach is sauted, and they are topped with a pomegranate glaze.

Makes 4 Servings

Cooking + Prep Time: 35 minutes

Ingredients:

1 & 1/4 lbs. of large scallops, frozen or fresh
3/4 cup of pomegranate juice, undiluted
2 tbsp. of honey, pure
1/2 tsp. of coriander, ground
1/8 tsp. of cinnamon, ground
1 tbsp. of lemon juice, fresh
3/4 tsp. of corn starch
3 tsp. of oil, vegetable
1/4 tsp. of pepper, ground
1/4 tsp. of sugar, granulated
1 x 10-oz. pkg. of baby spinach, fresh
A pinch of salt, kosher

Instructions:

If youre using frozen scallops, thaw them. Rinse scallops and pat quite dry using paper towels. Remove small muscles if any are still attached. Set the scallops aside.

To prepare the sauce, combine pomegranate juice, coriander, cinnamon and honey in medium pan. Bring to a boil on med-high. Combine lemon juice & corn starch in small-sized bowl. Stir this into the boiling mixture. Leave pan uncovered and boil gently till slightly syrupy and reduced, 8-10 minutes. Set sauce aside.

In non-stick, large skillet, heat a tsp. of oil on med-high. Use a brush so you can coat the whole inside of skillet.

Sprinkle the scallops with 1/8 tsp. pepper and the sugar. When skillet has become quite hot, add the scallops. Cook them for 2 minutes. Do not turn or stir them. Then turn the scallops. Cook till scallops are barely opaque in centers, 1-2 minutes. Transfer them to plate.

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