Cordon Bleu, a dish that has been a staple of French cuisine for centuries, has always been shrouded in mystery. The name “Cordon Bleu” literally translates to “blue ribbon” in French, but what exactly is the blue in Cordon Bleu? Is it a type of cheese, a sauce, or perhaps a secret ingredient known only to a select few? In this article, we will delve into the history of Cordon Bleu, explore its various interpretations, and uncover the truth behind the elusive blue.
A Brief History of Cordon Bleu
Cordon Bleu, also known as Chicken Cordon Bleu, is a dish that originated in Switzerland in the 1940s. The name “Cordon Bleu” was allegedly coined by the Swiss chef, Leopold Mourier, who created the dish as a variation of the traditional Swiss dish, Veal Cordon Bleu. The original recipe consisted of a veal cutlet stuffed with ham and Emmental cheese, then breaded and fried.
Over time, the recipe was adapted and modified to feature chicken instead of veal, and the dish gained popularity worldwide. Today, Cordon Bleu is a staple of French cuisine, and its variations can be found in restaurants and cookbooks around the globe.
The Blue Enigma
So, what exactly is the blue in Cordon Bleu? The answer lies in the cheese. The original recipe called for Emmental cheese, a type of Swiss cheese with a distinctive yellow color and a nutty flavor. However, some recipes feature a blue cheese, such as Gorgonzola or Roquefort, which gives the dish its characteristic blue hue.
But why blue cheese? The answer lies in the history of French cuisine. In the Middle Ages, blue cheese was a staple of French cuisine, particularly in the region of Roquefort. The cheese was prized for its pungent flavor and its ability to add depth and complexity to dishes.
The Science Behind Blue Cheese
Blue cheese gets its distinctive color and flavor from a type of mold, Penicillium roqueforti. This mold is introduced into the cheese during the aging process, and it breaks down the fats and proteins in the cheese, creating a strong, pungent flavor.
The mold also gives the cheese its characteristic blue-green veining, which is a result of the mold’s ability to break down the cheese’s fats and proteins. The veining is a sign of the cheese’s quality and age, and it is prized by cheese aficionados around the world.
Interpretations of Cordon Bleu
Over time, Cordon Bleu has been interpreted in many different ways. Some recipes feature a blue cheese sauce, while others feature a blue cheese stuffing. Some recipes even feature a blue-colored breading, which gives the dish a distinctive blue hue.
One of the most popular interpretations of Cordon Bleu is the Chicken Cordon Bleu recipe, which features a chicken breast stuffed with ham and blue cheese. The chicken is then breaded and fried, creating a crispy exterior and a creamy, cheesy interior.
Another popular interpretation is the Veal Cordon Bleu recipe, which features a veal cutlet stuffed with ham and blue cheese. The veal is then breaded and fried, creating a tender and flavorful dish.
Cordon Bleu Variations
Cordon Bleu has been adapted and modified in many different ways over the years. Some popular variations include:
- Turkey Cordon Bleu: A variation of the classic recipe that features turkey instead of chicken or veal.
These variations offer a unique twist on the classic recipe, and they are perfect for those who want to try something new and exciting.
The Art of Making Cordon Bleu
Making Cordon Bleu is an art that requires skill and patience. The key to a successful Cordon Bleu is to create a delicate balance of flavors and textures. The cheese should be melted and creamy, the ham should be crispy and salty, and the breading should be crispy and golden.
To make a successful Cordon Bleu, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breast | 4 |
| Ham | 4 slices |
| Blue cheese | 1/2 cup |
| Breadcrumbs | 1 cup |
| Eggs | 2 |
| Butter | 2 tablespoons |
To assemble the Cordon Bleu, you will need to follow these steps:
- Pound the chicken breast to a thickness of about 1/4 inch.
- Place a slice of ham on each chicken breast, leaving a 1-inch border around the edges.
- Sprinkle the blue cheese over the ham, making sure to stay within the borders.
- Fold the chicken breast over the filling, pressing the edges to seal.
- Dip the chicken in the beaten eggs, then coat in breadcrumbs.
- Fry the chicken in butter until golden and crispy.
Tips and Tricks
Making Cordon Bleu can be a challenging task, but with a few tips and tricks, you can create a dish that is sure to impress. Here are a few tips to keep in mind:
- Use high-quality ingredients: The key to a successful Cordon Bleu is to use high-quality ingredients, including fresh chicken, real ham, and authentic blue cheese.
- Don’t overfill the chicken: Make sure to leave a 1-inch border around the edges of the chicken breast, as this will help the filling to stay inside during cooking.
- Use the right type of breadcrumbs: Panko breadcrumbs are the best type of breadcrumbs to use for Cordon Bleu, as they are light and crispy.
By following these tips and tricks, you can create a Cordon Bleu that is sure to impress even the most discerning palate.
Conclusion
The blue in Cordon Bleu is a mystery that has been solved. The blue cheese, whether it’s Gorgonzola or Roquefort, is the key to the dish’s distinctive flavor and color. Whether you’re a fan of the classic recipe or one of its many variations, Cordon Bleu is a dish that is sure to delight.
So the next time you’re in the mood for something new and exciting, why not try making Cordon Bleu? With its delicate balance of flavors and textures, it’s a dish that is sure to impress even the most discerning palate. Bon appétit!
What is Cordon Bleu and where did it originate?
Cordon Bleu is a dish that originated in Switzerland and consists of a breaded and fried cutlet of veal, ham, and Swiss cheese. The name ‘Cordon Bleu’ is French, meaning ‘blue ribbon,’ which was historically awarded to the best chefs in France. The dish is believed to have been created in the 1940s by Swiss chefs who were inspired by the French culinary tradition.
The original Cordon Bleu recipe consisted of a thinly sliced cutlet of veal that was stuffed with ham and Swiss cheese, then breaded and fried. The dish quickly gained popularity in Switzerland and eventually spread to other parts of Europe and the world. Today, Cordon Bleu remains a beloved dish in many countries, and its origins are still celebrated by food enthusiasts and chefs alike.
What is the mysterious blue in Cordon Bleu?
The mysterious blue in Cordon Bleu refers to the blue cheese that is sometimes used in the filling of the dish. However, this is not the only blue element associated with Cordon Bleu. The name ‘Cordon Bleu’ itself is also a reference to the blue ribbon that was awarded to the best chefs in France. In addition, some recipes for Cordon Bleu include a blue-colored ingredient, such as blue cheese or blue food coloring, which adds to the mystery and intrigue surrounding the dish.
Despite the various blue elements associated with Cordon Bleu, the dish is not typically blue in color. The breaded and fried cutlet is usually golden brown, and the filling is typically made with ham and Swiss cheese. However, the use of blue cheese or other blue ingredients can add a unique and interesting twist to the traditional recipe.
Is Cordon Bleu a traditional French dish?
While Cordon Bleu is often associated with French cuisine, it is not a traditional French dish. The name ‘Cordon Bleu’ is French, and the dish was inspired by the French culinary tradition. However, Cordon Bleu is believed to have originated in Switzerland, where it was created by Swiss chefs in the 1940s.
Despite its Swiss origins, Cordon Bleu has become a popular dish in many countries, including France. The dish is often served in French restaurants and is considered a classic of French-inspired cuisine. However, it is not a traditional French dish in the same way that Coq au Vin or Bouillabaisse are.
What is the significance of the blue ribbon in Cordon Bleu?
The blue ribbon in Cordon Bleu refers to the award that was given to the best chefs in France. The blue ribbon was a symbol of excellence and was awarded to chefs who demonstrated exceptional culinary skills. The name ‘Cordon Bleu’ is a reference to this award, and the dish is believed to have been created in honor of the blue ribbon.
The blue ribbon award was established in the 16th century, and it was given to chefs who demonstrated exceptional culinary skills. The award was highly coveted, and it was considered a great honor to receive the blue ribbon. Today, the blue ribbon remains a symbol of excellence in the culinary world, and it is still awarded to chefs who demonstrate exceptional skills and creativity.
Can Cordon Bleu be made with other types of meat?
While traditional Cordon Bleu is made with veal, the dish can be made with other types of meat. Chicken and pork are popular alternatives to veal, and they can be used to make a delicious and authentic-tasting Cordon Bleu. The key is to use a thinly sliced cut of meat that can be stuffed with ham and cheese and then breaded and fried.
In addition to chicken and pork, other types of meat can be used to make Cordon Bleu. Turkey and beef are also popular alternatives, and they can be used to make a delicious and unique version of the dish. However, it’s worth noting that traditional Cordon Bleu is made with veal, and this is still the most popular and authentic version of the dish.
Is Cordon Bleu a difficult dish to make?
Cordon Bleu can be a challenging dish to make, especially for inexperienced cooks. The dish requires a number of different components, including a thinly sliced cut of meat, a filling made with ham and cheese, and a breading made with breadcrumbs and eggs. The dish also requires a number of different cooking techniques, including frying and baking.
However, with practice and patience, Cordon Bleu can be a relatively easy dish to make. The key is to use high-quality ingredients and to follow a tried-and-true recipe. It’s also important to not be afraid to experiment and try new things, as this can help to make the dish more interesting and unique.
Can Cordon Bleu be served as a main course or an appetizer?
Cordon Bleu can be served as either a main course or an appetizer, depending on the size and presentation of the dish. Traditional Cordon Bleu is typically served as a main course, and it is often accompanied by a side of vegetables or salad. However, the dish can also be served as an appetizer, especially if it is made in smaller portions.
In addition to being served as a main course or appetizer, Cordon Bleu can also be served as a snack or finger food. The dish is easy to eat and can be made in a variety of different sizes, making it a great option for parties and other social gatherings.