Sunday, December 16, 2012

FRENCH FOOD 1975 - Part H - Savoy & The Dauphine


Click on the scanned image below to see:
  • Information on Savoy & The Dauphine (near Switzerland)
  • Recipes from 1975



In 1975 Savoy & the Dauphine were categorized in one area which is in Eastern France & extend across the French Alps. Also, sometimes included in this are is Franche-Comte. If you are a skier then you will be familiar with Grenoble & Chamonix (First winter Olympics there in 1924).  In the summer walking on the slopes or relaxing around beautiful lakes is the way to go at Annecy & Evian les Bains.  You will see mountain meadows, mountain herbs and wild flowers. 

Savoy cabbage

(Note:  We grow savoy cabbage in our garden and it makes YUMMY stuffed cabbage!)

Potatoes, a major product,  are cooked in the dauphinois style & present different recipes with different cheeses in different areas of the Savoy, the Dauphine & Franche-Comte: 
  • International dish is Dauphine's "gratin dauphinois" which is cliced potatoes baked in cram and gruyere or beaufort cheese.
  • Franche-Compte's version uses nutty comte cheese & adds cubes or slices of smoked ham
  • In central Augergne the local blue d'Auvergne or bleu des Causses cheeses
  • In Lyon cafes prepare several choices:  
  • gratin
  • pommes a l'huile (warm potato salad)
  • gateau de pommes de terre (a thick, potato "cake")
  • galette lyonnaise (a fritter of waxy potatoes & onions)
  • pommes paillasson (straw potatoes emerging from the pan like a lacework pancake)
  • In Limousin:
  • pate de pommes terre (potato pie with with other vegetables, cream and sometimes cubes of meat
  • See photos of potato recipes below*
Fruit:  Variations of fruits and Liqueurs and candies:
Cassis (black currants) or creme de cassis, abricots (apricots), fraises (strawberries) framboises (raspberries), poires (pears), pommes (apples), groseilles (red currents)



Other products:  cardon (edible thistle), champignons sauvages (wild mushrooms) including morilles, girolles and cepes, chataigne (chestnuts) Noix de Grenoble (walnuts), Oignons rouges (red onions) so mild even eaten raw!!






Links for modern day recipes:



No modern day links for a comparable recipe. Recipes use potatoes, mustard, etc.


Both of the recipes below use Yukon Gold and/or russets.  I am a russet fan. 
The result was the Yukon Gold, the first Canadian-bred potato to be marketed and promoted by name. It received a Canadian license in 1980 and soon began exportation to the United States.


Couldn't find a modern day photo nor a recipe for Savoyarde Pears,
 but the recipe above is easy, elegant and yummy!!



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