Showing posts with label south of france. Show all posts
Showing posts with label south of france. Show all posts
Friday, March 12, 2021
INTERNATIONAL: BORDERLESS CUISINE 18 - Gascony, Basque and Occitan Cuisine
Old Map of Gascony
Newer map of Gascony
Below are recent maps of France and the most recent modern day map with 12 regions
Newer Map
The Gascony
According to Wiki, 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 Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox.
- Regional products like duck fat and duck foie gras, salted ham, and the famous mild chilli (pepper) of Gascony.
- Common condiments are Bezolles mustard, garlic, onion and persillade (herb and garlic mixture). Use on steaks roasts and grilled foods.
Persillade is
the culinary term for a chopped mixture of garlic and parsley, usually in
equal parts by volume. The root of the word is persil, the French word
for parsley. Simple to make, but a common ingredient in many dishes,
it is often included in a sauté cook's staples. It can be added early in a
dish for a mellow flavour, added at the very end of the cooking to provide a
garlicky jolt, or even used raw as a garnish.
LINK to Persillade Recipe
The cèpe mushroom is frequently eaten.
LINK to Persillade Recipe
The cèpe mushroom is frequently eaten.
- Larks and the common wood pigeon are commonly eaten game birds
- Coastal seafood includes oysters, furrowshells, eel elvers, lampreys and shad.
- Wines include roses and tannic reds (Bordeaux cabernets and merlot), Madiran tannat and cabernets and dessert wines for brioche, foie gras (Bordeaux sauternes and Armagnac is used in cooking.
- Chestnuts with glass of vin borru and roste, grilled bread rubbed with garlic.
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Basque Cuisine includes 5 areas of Spain
and 4 areas of France.
and 4 areas of France.
LINK to Saveur for Basque recipes
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VIDEO LINK to making Languedocian Cassoulet
LINK to Easy French Cassoulet - Disregard the chef's pronunciation of Cassoulet
It is cass ooh lay
Figs were very also very important in Occitan aka Languedocian cuisine.
LINK to Epicurious Figs Gallery for 43 recipes
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Figs were very also very important in Occitan aka Languedocian cuisine.
LINK to Epicurious Figs Gallery for 43 recipes
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Sunday, August 9, 2015
HERBS AND SPICES 9 - FRANCE: Herbes de la Garrigue
(pronounced: erb dlah gaw reeg)
Above photo is wild thyme which is one of the ingredients in
Herbes de la Garrigue.
Please note that there are several recipes out there for Herbes de la Garrigue as there are for Tuscan Seasoning and other herb seasonings.
Comment from Food.com reader:
A combination from south-western France. I purchased this from World Spice Merchants at worldspice .com (very good herbs and teas). I had previously and foolishly purchased a pound of Herbes de Provence for myself and Christmas gifts. I like it alot but there are only so many things that can be potpourried.
The La Garrigue blend is more versatile and bolder. It is a great replacement for Provence or Italian seasoning. I don't know the exact recipe but what I have listed makes up a lot. I use it in beef stew, sausage and white beans, sauteed mushrooms, tomato sauce as well as fresh green beans and pecans sauteed in olive oil. A little goes a long way but I can't use enough.
The La Garrigue blend is more versatile and bolder. It is a great replacement for Provence or Italian seasoning. I don't know the exact recipe but what I have listed makes up a lot. I use it in beef stew, sausage and white beans, sauteed mushrooms, tomato sauce as well as fresh green beans and pecans sauteed in olive oil. A little goes a long way but I can't use enough.
SERVINGS 20
9 ounces thyme leaves (all herbs are dry)
3 ounces rosemary
2 ounces mint leaves
2 ounces fennel leaves
3 leaves turkish bay leaves
DIRECTIONS
Combine all ingredients in a jar.
Crush in hand when using to maximize flavour.
Comment: I think this recipe has too little of the herbs used in standard blends.
Herbes de la garrigue. You’re probably familiar with herbes de Provence, that dried-herb blend from the south of France. Herbes de la garrigue is a bit of a playful cousin, the one who sneaks out on weekends and has more fun. (“Garrigue” refers to the scrubland of southern France, untamed but gorgeous in its own way.) Redolent with rosemary, thyme, savory, and bay leaves, herbes de la garrigue is excellent on a smoky, grill-roasted leg of lamb, but you could also blend it with a bit of olive oil before massaging it into torn pieces of stale bread for a bread salad .
My personal note: it would be good on naan or flatbread or flour tortillas after applying olive oil to the bread and baking in oven (depending on the thickness of the bread) until lightly browned.
Wednesday, November 27, 2013
FRENCH: Provencal Cuisine du Jour by Bobby Flay
Bobby whisks us away to the South of France as he cooks up a delicious brunch menu inspired by one of his favorite places. All good French food is accompanied by a Baguette and Bobby toasts his with Goat Cheese topped with Poached Eggs and a Black Pepper Vinaigrette. For a little something sweet he whips up a Pain Perdu with Fresh Peaches & Vanilla Butter, and to finish... a White Wine and Lillet Cocktail. Dee-lish!
RECIPES IN THIS EPISODE
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