Pork
Braised pork chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Meal families
Cheeses
Nimble
United States. North Carolina.
Cow and goat's pasteurized milk semi soft cheese with a rind washed with beer.
Cheeses
Saint-Marcellin
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsDesserts
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.
> view pairingsBeef
Provencal-style estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Cold starters
Pike mousseline with crawfish sauce
Mousseline : light culinary preparation to which whipped cream is added.
> view pairingsSheep and Goats
Leg of lamb whith thyme flowers
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Sole with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsGame birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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