1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

The blog of cooking-ez.com

The painter, the restaurant owners and the opera singer

You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.

17K 4.4/5 based on 20 reviews

Last modified on: September 25^th 2012

Keywords for this post:Recipe Name Tatin Carpaccio Melba

The painter, the restaurant owners and the opera singer

Here are three examples that you can easily find on the menus of certain restaurants.

Carpaccio

carpaccio Normally a dish of raw beef, sliced very, very thinly, seasoned, covered with a light film of olive oil, and often served "on the plate".

le triomphe de st georges It comes from: From the name of Vittore Carpaccio, a Venetian Renaissance painter famous for the reds and browns of his paintings, red as beef. Some even claim that he was inspired by his painting "The Triumph of St. George".

And often it's: Anything thinly sliced, such as: scallop carpaccio, pineapple carpaccio, and so on.

Tatin

Normally it 's: A delicious tart with caramelized apples baked upside down (the pastry is on top) and turned upside down when serving.

Le restaurant des soeurs Tatin It comes from: From the name of the Tatin sisters, restaurateurs in La Motte-Beuvron, France, who invented this dessert in the early 20th century.

And often it's: Anything with pastry on top (or bottom) that vaguely resembles an upside-down tart, such as: tomato tatin, chicken dice tatin, etc.

Melba

Normally it's: A peach melba, a bowl of vanilla ice cream, raspberry coulis, poached peach, praline almond paste and whipped cream.

From: From the name of a famous Australian singer of the late 19th century, Nellie Melba, for whom the great chef Alain Escoffier invented this dessert.

And often it's: Anything served with vanilla ice cream and Chantilly cream, like: Strawberries Melba, Pears Melba, etc.

And?

Well, I've mentioned the most common, it seems, in French, but you'll notice that it's often linked to a proper noun.

Of course, you can have fun combining them all... " Fraises Melba et leur carpaccio de poires Tatin": In a bowl, a base of vanilla ice cream, a layer of thin slices of caramelized pears, a circle of crisp shortcrust pastry, diced strawberries and Chantilly cream.

But... it looks good too!

Lasts posts

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
4975 July 24^th 2024

Clean your mixer easily

If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,8445 June 26^th 2024

Preserving egg yolks

If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
2,3255 June 18^th 2024

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,4645 June 5^th 2024

Don't throw away disposable piping bags

Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,8665 May 28^th 2024

See all posts Random post RSS feeds

Other pages you may also like

The 3 kinds of meringue

Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
56K4.5 June 14^th 2013

The magic of local wines

It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
7,2194.7 April 7^th 2020

Good fridge management

We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19^th 2011

The art of the charlotte

In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
39K4.3 February 27^th 2013

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
69K4.0 March 6^th 2013