Video: Petite Fromage - Cheese Selection
Printer-friendly versionDo you like cheese but wonder how best to select and serve it? In this episode of Into the Soup, Heidi and our Wine and Spirit editor, Larry Canepa, spend 11 min with Lara Hardwick owner and operator of Petit Fromage in Phoenix, Arizona. Together we taste cheese and drinking wine while discussing the best ways to taste cheese and drink wine. Its a good time and educational too. Join us.
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Traditionally, canapés are made from stale white bread, cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéeing, or toasting. The foods are sometimes highly processed and decoratively applied (i.e. piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé tray and eaten from small canapé plates. The technical composition of a canapè consists of a base, i.e. the bread or pancake, a spread, a main item, and a garnish. The spread traditionally is either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.