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Rillettes is used as spread on bread or toast originally made with pork.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.
Storified by ebanreb· Wed, Apr 17 2013 01:06:12
Pasta Recipes are well known for their versatility all over the world. Soup is also one of easiest and well known dish available, combining many flavors from different ingredients, such as; meats, chicken, fish, stock, fruit, vegetables and cream. Our selected Pasta Soup Recipes are simple and easy to prepare - no fuss! These warm, wintery, tasty Pasta Recipes for Soup will satisfy the largest appetite.
Chicken & Vermicelli Pasta Soup Recipe
Chicken Vermicelli Pasta Soup is quick and easy to prepare. You may vary the ingredients using leftovers - no waste! Other ingredients such as shallots, prawns, ham,ariselu recipe video , mushrooms or any other ingredient you desire may be added, to create your own individual taste.
Basic Ingredients:
4 eggs,
40ml fresh coriander,
1.5 litres chicken stock,
125g dried vermicelli,
150g cooked sliced chicken.
Method: Whisk eggs together and stir through chopped coriander. Heat a non-stick frying pan. Swirl 3 tablespoons of egg mixture into frying pan until cooked - remove from heat. Repeat this procedure until mixture is finished. Roll each egg pancake up and slice into shreds. Boil stock and add vermicelli pasta. Cook for 10-15 minutes until pasta is tender. Add sliced chicken, pinch of salt and cracked black pepper to season. Heat for approximately 5 minutes.
Chinese Vegetable & Vermicelli Pasta/Noodle Soup Recipe
This beautiful Chinese Vegetable Vermicelli Pasta Soup is easy and quick to prepare. This recipe can also include additional ingredients to your hearts desire.
1.2 litres chicken stock,
2 garlic cloves,
2cm ginger - peeled and cut into fine matchsticks,
30ml soy sauce,
12ml cider vinegar,
80g button mushrooms,
3 chopped shallots,
60g vermicelli pasta noodles,
175g bok choy leaves, coriander.
Method: In a large saucepan, bring stock to boil and add garlic cloves, ginger, soy sauce and cider vinegar. Turn heat down, cover and simmer for 15 minutes. Remove garlic cloves - discard. Add shallots, button mushrooms and bring stock back to the boil. Once boiling, uncover and reduce heat. Simmer for 8 minutes. Add vermicelli pasta noodles and chopped bok choy leaves. Simmer until tender and add coriander leaves.
Cauliflower, Parmesan & Farfelle Pasta Soup Recipe
Cauliflower, Pamesan & Farfelle Soup is mild and silky smooth. A great dinner-party starter with fresh crusty bread.
Ingredients:
1 cauliflower,
1.3 litres chicken or vegetable stock,
175g farfalle,
160ml cream, nutmeg, cracked black pepper,
70ml fresh grated parmesan, Italian parsley.
Method: Wash and clean cauliflower, remove stalk and cut into florets. Boil stock, then add the cauliflower. Continue to simmer in pot for 10-15 minutes until cauliflower is tender. Remove, drain and place into a blender - blend until smooth. Next, add Farfelle Pasta to boiling stock for 10-15 minutes and cook until soft. When pasta is cooked, drain and set stock aside. Add stock to cauliflower mixture and add cream, nutmeg and black pepper. Continue to blend until smooth and silky. Before serving, add Farfelle Pasta, grated parmesan cheese and reheat. Garnish with Italian parsley.
Storified by ebanreb· Wed, Apr 17 2013 00:44:58
There’s a chill in the air. You’ve got a nice, toasty sweater on as your mind drifts to thoughts of ice skating, snow and…soup. Yep, that’s right, soup. Who doesn’t appreciate a bowl of steaming, hot soup, loaded to the brim with vegetables, broth and other goodness? While soup is delicious, it can also be incredibly nutritious too. For example, basil used in soup provides anti-viral, anti-oxidant and anti-microbial properties. Combine it with tomatoes and you are serving up a potently healthy meal chock full of dietary fiber, minerals and vitamins.
If you like soup, you’ll find plenty of recipes here at gourmetrecipe.com. Let’s start with the winter staple in the American diet. A cup of Chicken Vegetable Soup brings warmth to the bones and a smile to your mouth. It is also rumored to be a miracle cure for a cold. Yet have you considered a more creative take to this favorite? How about a bowl of Chicken and Spinach Tortellini Soup or a cup of Chicken Leek Soup instead of the traditional favorite?
If you are feeling real adventurous and ready to try something new in the world of soup, knock out the meat completely and serve up African Peanut Soup, Butternut Squash Soupor Cabbage and Corn Soup. These web site favorites are sure to please, while offering your taste buds an exciting dining experience.
There are also a number of fruit-inspired soups to choose from, often served cold and perfect for when the weather turns warm. Our collection of recipes includes Strawberry Soup, antipasto di mare, Berry Buttermilk Soup and Apple Soup to add to your list of family favorites.
While you’re browsing the site, check out other soup offerings, like Catfish Stew, Sorrel Soup or Cream of Watercress Soup.
Storified by ebanreb· Tue, Apr 16 2013 21:16:14
First off, either go shoot a wild duck, or get someone to do it for you, but this dish will be all the better if it is wild duck and not some version from a supermarket shelf.
This recipe can also be used for widgeon or teal, but as they are smaller, they will only need half the cooking time.
What you will need is two dressed wild ducks, the juice of a lemon, 1 teaspoon of mushroom relish, 2 tablespoons of butter, 8 tablespoons of Port, 2 level tablespoons of orange marmalade, and salt, cayenne pepper, and black pepper to taste.
The first question to be answered is whether or not to hang the duck, and the answer is of course, and the second question is for how long?
Wild duck should be hung for about a week before cooking, if cold weather; three days if warmer, when a greenish tinge(pliage serviette vague) on the thin skin of the belly will be seen.
Cover the breasts with the bacon and put into a roasting tin with the fat or oil, then cook in a moderate oven (350° F.) for about 35 minutes. Before serving, the bacon should be removed (it can be used as a garnish) and the breasts scored along the breastbone, two or three times, then sprinkled with salt and pepper. Pour the port wine and the lemon juice over, and put them back in the oven for 5 minutes.
Put the birds on to a warmed dish and reduce the pan juices on top of the stove with the marmalade, and mushroom relish added. If liked the birds can be flambeed by having 2 tablespoons warmed brandy poured over them, and then set alight. This should be done at the table. The gravy is served separately.
Storified by ebanreb· Tue, Apr 16 2013 21:59:47
Storified by ebanreb· Tue, Apr 16 2013 01:14:11
"Easy as apple pie" - how many times have you heard that? Well now you can make make apple pie like a pro and not have a nervous breakdown in the process! Here are my top ten tips for making the perfect apple pie every time.
1) Apples! Apples! Apples! The most important part of the apple pie is obviously the apples. If you are lucky and live in an area with apple groves then pick a combination of tart and sweet apples and put them in a pie within 24 hours. If you live nowhere near an apple grove I recommend Granny Smith apples for your pie. The tartness combined with the sweetness of the sugar/cinnamon mixture creates an amazing taste. Another combination that works great is McIntosh and Cortland apples but only if the apples are fresh.
2) Don't burn the crust. When baking an apple pie, one of the big problems is burnt edges of the crust. To prevent this problem cover the edges of your pie with tin foil. But don't scrunch it down around the sides. Because the foil reflects the heat, the pastry edges may end up under baked. Or, you can actually purchase an edge guard at your local kitchen supply store that is placed over the edges of the pie to protect them from burning.
3) Taste the apples! Once you add your cinnamon/sugar mixture taste test your apples. Do not be afraid to add more brown sugar and cinnamon to your mixture. You can't spoil something good by adding something good to it!
4) Extra weight is a good thing!! If you bake your pie shell prior to adding the apple filling the pie shell might inflate. To prevent this from happening add dry beans to the bottom of the shell prior to placing it in the oven. Or you can actually purchase weighted beads that can be placed in the bottom of the shell to prevent the pastry from rising.
5) A mountain of apples is a good thing. Always prepare more apples than you think you will need. Make a mountain in the pie shell when you add the apples. Stretch the top pie crust over the mountain of apples(recette selle d agneau) as best you can. You will find while the pie bakes the mountain of apples will deflate. You will be left with a pie that has a sufficient amount of apples. Without the mountain you may end up with a caved in pie and few apples per slice.
6) The garnish: Ice cream. Don't forget to offer ice cream with each slice of pie. Be imaginative. Vanilla ice cream is the standard scoop to add to a slice of apple pie. Try cinnamon or butter pecan ice cream instead. Cookies and Cream ice cream works very well, as does Pistachio and Peach ice cream.
7) Apple Pie with a twist! Instead of the standard apple pie, look for variations of the recipe. Try Dutch Apple pie or French Apple pie or apple pie combinations like Rhubarb/Apple or Cranberry-Raisin-Apple pie.
8) Caramel yum!! Instead of ice cream, drizzle melted caramel over your apple pie. This gives your pie an added sweetness that will impress your family and friends.
9) Sweetness other than sugar. If you do not think your apples are sweet enough but you do not want to add sugar, try 1tbsp lemon juice, some finely grated lemon zest, and 2 tbsp melted apple jelly. The addition of the jam adds a special sweetness to the pie.
10) Pretty as a picture. The top of the apple pie must be vented with a few slices of the knife through the top pie shell. Instead of simple slits add a pattern or pretty decoration. Cut your loved one's initials in the pie shell, or a heart, or star. Your imagination is the limit!
Storified by ebanreb· Tue, Apr 16 2013 01:20:53
Zucchini, also known as courgette in some areas, is a small squash harvested in the summer. It comes from the cucurbita pepo family and its origin can be traced back to America. It has been spread widely by settlers, thus, is planted and harvested in many countries as well. Technically, the zucchini is a fruit but it is usually prepared into dishes as a vegetable. It is usually cooked and mixed with various dishes. The interesting about zucchini is that it comes in various colors; the most common are those in dark green, yellow and light green. It also comes in different shapes but its general shape is more like a cucumber but with ridges. While the zucchini is mostly harvested in summer, it can be planted in any time of the year as it follows no season.
The zucchini(chez yvonne strasbourg) can be prepared and eaten in different ways. It can be eaten raw in some dishes but when cooked, is usually sliced or shredded. Aside from the versatility of the zucchini, it is known to be very healthy either prepared raw or cooked. Some of the best nutrients and vitamins the fruit contains include vitamin C, protein, carbohydrates, fiber and fat. With these nutrients, the fruit is one favorite ingredient in many dishes. Not only is it delicious but eating it is also gives a lot of health benefits.
Zucchini Soup Recipe
I was really satisfied with this soup! Have had similar soups,
But this one had the addition of paprika, tomatoes & a few other ingredients,
All making this very special!
Directions:
Zucchini Chicken Soup
A very filling soup, Great For Dinners, Use Extra Herbs!!
