Storified by ebanreb· Wed, Apr 17 2013 01:19:21
The French are known for their rich architecture, history, sports, fashion and cuisine. French cuisine has had an extensive evolution over centuries. The ingredients in the past varied greatly according to the seasons and many items were preserved with salt, spices, honey, and other preservatives. A stereotypical French meal consists of heavy creams and butter. Cheese and wine, too, are an integral part of the French cuisine. The secret to all the delicious French recipes is the Classic French Sauces.
There are different styles of cooking French recipes. The Classical French cuisine consists of the region style of cooking recipes. The Haute cuisine is elegant and rich, made of cream, meat and other fine ingredients while the Cuisine Nouvelle style of cooking recipes is a simple style of cooking involving less usage of heavy cream and other rich foods. The Cuisine du terroir covers regional specialities with a strong focus on quality local produce and peasant tradition. It is somewhat similar to the Classical style of cooking recipes.
The Boeuf bourguignon is the most famous beef stew in France and is one of the famous French recipes. Boeuf bourguignon is a traditional recipe from Burgundy cooked in the winters. The beef meat is cooked in a red wine sauce. Bacon, onions, mushrooms, carrots, thyme (medicinal herbs), garlic and beef stock are essential to cook a good boeuf bourguignon.
Mousse au chocolat or chocolate mousse which is the best dessert recipes in the world is a renowned dessert recipe. Most chocolate mousse recipes have two prime ingredients- Chocolate and Egg white. A proper French meal is incomplete without Mousse au chocolat. Mousse means foam in French, referring to the chocolate foam that gives the dessert a divine taste.
Bredela are biscuits or small cakes traditionally baked in Alsace especially during the Christmas period.
Teurgoule is a rice pudding from Normandy made of rice cooked in milk, sweetened with sugar, and flavored with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours.
Rillettes is used as spread on bread or toast originally made with pork. The meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.
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