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Friday, May 28, 2021

INTERNATIONAL: BORDERLESS CUISINE 10 - UPDATED WITH VIDEOS - Gascony, the Acquitane, the Midi-Pyrenees and Basque Country


Gascony prior to the French Revolution






Acquitane





MIDI-PYRENEES









BASQUE COUNTRY IN SPAIN AND FRANCE









The cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Acquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat. Soups:  The most famous Gascon soup is Garbure which is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.

                                                                          



Entree:  Foie gras is a popular 
and well-known delicacy in French cuisine.


I didn't include any link(s) because there are many importers on line where you can purchase.

Entree:  Bayonne Ham or Jambon de Bayonne (aka French Proscuitto) is a cured ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basque Country (Basque Country is made up of several areas in Northwestern Spain and Southeastern France) and Gascony. 




Again, no recipe.  Purchase on line.


Main course:  Duck confit (French: confit de canard French pronunciation: con fee deh can nar) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure.  Duck confit is considered one of the finest French dishes.Main course:  Duck confit (French: confit de canard French pronunciation: con fee deh can nar) is a French dish made with the whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure.  Duck confit is considered one of the finest French dishes.








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Entree:  Boeuf de chalosse





Dessert:




Dessert:  Tourtiere




VIDEOS





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Links to previous Borderline Cuisine Posts


LINK to Part 2 - Filled pastries  - Filled Pastries










INTERENATIONAL: Borderless Cuisine 26: Belgium and France...

INTERNATIONAL: Borderless Cuisine 26: Belgium and France...:   A favorite in both Belgium (especially the area of Flanders) and France are meatballs (boulettes)with tomato sauce.  Belgian meatball recipe ......





INTERNATIONAL: Borderless Cuisine 26: Belgium and France

 









A favorite in both Belgium (especially the area of Flanders) and France are meatballs (boulettes)with tomato sauce. 









What is Quiche?  There are many recipes but they all have one thing in common - the crust. 





What is a praline?
/ˈprāˌlēn/
noun
  1. a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.
    "white chocolate and praline cheesecake"
    • a crisp or semicrisp candy typically consisting of butter, brown sugar, and pecans.

Both the Belgians and the French make pralines but they are different. See Recipe links.

The Bruges’ swan, or het brugsch swaentje in Belgian, is a variety of Belgian chocolate praline that has been made since 2006.  The pralines in Belgium are made with chocolate. Belgium is rich in chocolate history. 



Pralines are also very popular in Louisiana.  Brought over to the US from France.



Kebabs aka Kabobs are popular in Belgium and France






VIDEOS - SIMILARITIES IN Belgian and French Foods



WAFFLES