In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d’oeuvre that you’ll find at cocktail parties and wine tastings.
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I know there wasn't assigned
I know there wasn't assigned homework, but I found a reason to make some Canapes and thought I'd post it. This is a Siracha Chicken Canape with roasted garlic & mushroom aoli, served on fried polenta and garnished with fresh mint.
Awesome! How'd they taste?
Awesome! How'd they taste?
They tasted great and were a
They tasted great and were a big hit. The textures and flavor profiles balanced nicely. The Siracha on the chicken added a touch of heat that was balanced by the fat, and the mint lent a fresh finish.
It's definitely a confidence booster when you stretch yourself and kill it. The only thing I would like to do better was the fried Polenta was a bit oily even though I fried them in a ripping hot pan with Canola oil. I'm thinking next time thinner wafers would help resolve that, assuming they don't fall apart. I also really wish my food budget was a little more robust. I would have loved to do something with a nicer protein, but it is what it is.
Seasoning won't fall off if
Seasoning won't fall off if you add it 20 minutes prior to baking.
As for seasoning on top or bottom, I would say do a side by side taste test, but I always do seasoning on top.
Canape is single; canapes in
Canape is single; canapes in plural.