Aioli, on the other hand, hails from the southern French region of Provence, and begins not in a blender but with a mortar and pestle and several cloves of garlic. When the garlic is pounded to a paste, it's whisked into the traditional preparation of egg yolk, lemon juice, mustard and olive oil instead of canola (which adds olive oil's fruity aroma into the mix).
A classic Aligot has creamy potatoes whipped up with crème fraîche, and Cantal cheese is a classic of the French kitchen and delicious with steak. A classic Aligot has creamy potatoes whipped up with crème fraîche, and Cantal cheese is a classic of the French kitchen and delicious with steak.
The baguette (and French bread in general) is a staple food, and the baguette is a veritable symbol of France. Baguettes are perfect for sandwiches - cut a baguette in half, then slice each half along the middle, and are also eaten for breakfast (usually with jam or chocolate spread).
A classic recipe prepared in the bourguignon style is beef bourguignon (Boeuf à la Bourguignon in French), which features beef braised in red wine, pearl onions, and button mushrooms, flavored with strips of pork fat called lardons. A bourguignon sauce is based on the demi-glace sauce, which is a thick, rich, brown sauce.
After all, who knows love better than the French? Cubes of beef are slow simmered in red wine (French, of course), herbs, and veggies for hours until meltingly tender. As it cooks, the broth transforms into a luscious, soul-warming sauce that just screams romance.
Confit de Canard comes from the Aquitaine region of France. Situated on the Atlantic coast, this is the south west of France. The capital is Bordeaux and there are 5 departments within Aquitaine. Confits are basically a technique in preservation. 'Preserved duck' is a very traditional dish in this region.
Food historians dispute both versions, but if the first of the two stories seems the most likely, it’s due to yet another legend as to how the croissant finally became French. The source is the same as that of the color puce – Marie Antoinette.
A croque monsieur (French pronunciation: [kʁɔk məsjø]; French for "mister crunch") is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame (French for "mistress crunch") is a variant of the dish topped with a fried egg.
What is duck confit? Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with? It's the first two — you definitely want to bother with this and it's decidedly unsnooty. A favorite method of preparing meat in pre-fridge France was to preserve it in its own fat.
At serving time, you can unmold the jambon persillé. But I like placing the terrine on the table, and cutting out broad, thick slices for my guests. Serve with mustard, cornichons, crusty bread, butter, and really crisp northern French white wine (a five-year-old village Chablis would be just about perfect!). Ooooh…October dreams.
Cassoulet - slow-cooked bean stew Cassoulet is a rich, slow-cooked bean casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
Traditional French chocolate mousse, on the other hand, omits the whipped cream. This means that your true French mousse au chocolat is airy, but it is also rich and dense. Using Eggs In Mousse Au Chocolat. Since the eggs used in this dessert are not cooked, we recommend using extremely fresh or even pasteurized eggs.
Paris-Brest Named after a long-established bicycle race that sees competitors cycle from Paris to the tip of Brittany, this is among the best-sellers in Parisian pastry shops. The wheel-shaped choux pastry shell garnished with praline buttercream and sprinkled with caramelized almonds is guaranteed bliss for sweet lovers.