Monday, May 31, 2021
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.
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Entree: Boeuf se chalosse
Dessert:
Dessert: Tourtiere
VIDEOS
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Links to previous Borderline Cuisine Posts
LINK to Part 1- Grits - Grits
LINK to Part 2 - Filled pastries - Filled Pastries
INTERNATIONAL: 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
- 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
INTERNATIONAL: BORDERLESS CUISINE 10 - UPDATED WITH VIDEOS: Gascony, Acquitane, Midi-Pyrenees and Basque and MORE.
INTERNATIONAL: BORDERLESS CUISINE 10 - UPDATED WITH VIDEOS: Gascony, t...: Gascony prior to the French Revolution Acquitane MIDI-PYRENEES BASQUE Country...
Wednesday, May 26, 2021
Tuesday, May 25, 2021
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