What Does Gourmet or Gourmand Really Mean?

Published: 30th November 2006
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What Does Gourmet or Gourmand Really Mean?

What does gourmet or gourmand really mean? According to the Merriam-Webster Dictionary, the definition of Gourmet is: A connoisseur of food and drink. The definition of Gourmand is: 1: one who is excessively fond of eating and drinking and 2: one who is heartily interested in good food and drink. Well as far as I am concerned the second definition for Gourmand fits most of us. Otherwise I wouldn't have developed this site and you wouldn't be here. So if you like food, whether it's cooking, eating or drinking.....well now you know what you can be called. Yes there are people who have more knowledge, either by education or a working knowledge, but.........Yes, I have spent a lot of time cooking. Cooking for my own enjoyment; cooking for my family and friends enjoyment. I have spent time helping friends with their cooking questions, but many of us have done the same. This site is dedicated to helping us all find the gourmet or gourmand in all of us. Let's have fund doing it. Please let me know what your thoughts are, what you want to learn and share with all of us. I am really interested in knowing.

Michael Kranitz is the editor and author at wineanddinetonight.com, Michael is considered a professional "Home Based Chef". You can receive his free newsletter at www.wineanddinetonight.com.

With holiday parties just around the corner, I thought I would place this recipe for Poached Salmon With Red Pepper Sauce:



15 pounds of salmon fillets, cut into serving-size pieces

salt to taste

pepper to taste

4-1/2 cups of white wine: 1/2cup for each poaching

about 5 cups water

10 slices of lemon with peel: 2 slices for each poaching


10 medium peppers, roasted (See instructions below for roasting pepper.))

4-1/2 cups sour cream

4-1/2cups mayonnaise

5 tablespoons chopped chives

cayenne pepper to taste

1-1/2 tablespoons paprika


red peppers (10)

olive oil


1. Poach 3 pounds of salmon fillets at a time.

2. Season the fillets with salt and pepper.

3. Fill a poacher or steamer with ½ cup wine and 1 cup water. Follow directions for steamer as to water amount.

4. Add 2 slices of lemon to poacher/steamer.

5. Put salmon fillets in poacher/steamer. Cover and cook about 10 minutes or until the salmon flakes.

6. Refrigerate fillets overnight.

7. Serve at room temperature the day of the party.

8. Present the plattered fillets with a swirl of red pepper sauce on top of each one.


1. Puree the roasted peppers.

2. Combine the peppers with the rest of the ingredients and mix thoroughly.

3. Refrigerate. (The sauce will keep for 24 hours.)


1. Broil the peppers until charred, turning the peppers as they blacken.

2. Put the peppers in a plastic bag and close the bag. Let the peppers continue to cook in the bag for 10 minutes.

3. Take the peppers from the bag and rinse under cold water. Remove the skin. Core and seed the peppers. Slice the peppers into strips.

4. Put the pepper strips into a container which has a tight cover. Pour enough olive oil to cover the peppers completely. Cover the container and refrigerate. The peppers will keep in the refrigerator for a week.

The 15 pounds of salmon will serve 40 people.

As a suggestion, serve this dish with the following wines:

Lamelson Pinot Noir Cuvee X2003 from Oregon or the Quail Creek Pinot Noir from California. These are two very nice Pinot Noir's at different price levels. Also you can try the Trevor Jones Virgin Chardonnay 2005 from Australia (virgin meaning non-oak).

Michael Kranitz is the editor and author at wineanddinetonight.com, Michael is considered a professional "Home Based Chef". You can receive his free newsletter at www.wineanddinetonight.com.

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