Monday, February 22, 2010

CULINARY MONDAY- Haricort Verts & Paillards

Today's words: Haricot Verts & Paillards.
I know that anyone who uses Martha Stewart recipes has come across both of these words. For the longest time I would get frustrated trying to figure out what the heck she was talking about. It wasn't until after I started catering that I was most curious about these (as well as many other) unknown cooking terms, so I set out on a mission to look up as many "unknown" words as I could. I mean how many of us Southern Ladies use the term Haricot Verts or Paillards when we cook? Well I didn't and frankly still do not. I use the Southern (as well as American) names for these two French terms. String Beans & Cutlets! Yep, that's what they mean.
Haricot Vert (ah-ree-koh VERH) Green String Beans.
Haricot= bean & Vert= Green.
Paillard (PI yahrd) A veal, beef or chicken cutlet. A thin, tender slice of meat generally taken from the leg or rib section. I have noticed, the term more often used with a chicken breast. A chicken cutlet is generally from the breast, but could be any cut that is flattened out to cook quickly as in pan fried, grilled or sauteed. Occasionally the cutlet is battered before frying.
So there you are. I hope I helped you some this week. See you next time- remember send in those words!

4 comments:

Angela McRae said...

I had not heard of paillards so thanks for the lesson!

parTea lady said...

I know a little (very little) French, but I hadn't heard of Paillards. Thanks for the info.

Carolyn said...

Always good to learn something new-i have never heard of paillards either.

Carolyn

Home At Last! said...

You have your blog looking so great. I have a cute serving idea to share with you!