I guess we’ve all baked apple tarts and pies so why not try this French farmhouse recipe with pears for a change.
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as treatment with sulphur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavour has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.
Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.
It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.
A pâté (from French pâté; dough or mass) is a solid paste, preferably with embedded strips or pieces of, for example ham, fish or chicken liver. Pates can be served both hot and cold, but is considered to be the most tasty after a few days of cooling.
Patés are mostly made of minced fish, shellfish, meat or poultry, especially liver and blubber. The paste of one or more types of meat, fish or shellfish are mixed in the raw state with spices and eggs or other binders. A bird which is filled with pate is called a galantine. Fruit can also be baked into a pâté.
Paté is usually served cold, often with sweet and sour accessories such as cumberlands sauce and cucumber salad. It can form part of the first or main dishes or be used as sandwich topping.
The French call their long, slender loaves of crusty bread “pain ordiaire,” or “everyday bread.” They serve it at almost every meal, from breakfast where it accompanies the morning coffee or hot chocolate, through dinner, where it is used to “mop up” every bit of sauce or gravy.
Because of its rather bland ﬂavour, it may accompany any main dish. Its crispness makes it a special attraction with soups, salads and soft entrees such as spaghetti or eggs. It may even appear with the dessert course when dessert is cheese and fruit.
This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.
In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here
There is something homely and nice about pork chops. In all the changing food fashions that I’ve seen up through my life pork chops have been just like denims, impossible to kill by the people who like to tell us what we should eat or wear – Ted 😉
I bought this book in a used book shop here in Oslo the other day. I didn’t check it very thoroughly, just made sure there was lots of colour phictures. When I got home and started to scan the book I realised that the recipes and the pictures were not on the same page at all. Irritating of course, it makes scanning a lot more time consuming.
Well, my mistake, but I’m a stubborn sod, so I scanned it anyway – Ted 😉
It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
A classic French dessert recipe found on epicurus.com
Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.
The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.
These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.
They may be called waffles although they don’t look like any waffles I’ve ever seen. But trust the French to come up with a delicious dessert cake anyway. Waffles or not they certainly look good enough to eat – Ted 😉