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Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnaudary
Castelnaudary (; oc, Castèlnòu d'Arri) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Geography Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city to the Mediterranean. This route has been used since at least Roman times, and today carries road, motorway ( A61), rail and canal links. Castelnaudary is the main port of the Canal du Midi to which it owed a period of prosperity in the 17th century when agricultural and manufactured produce became easier to export. The ''Grand Bassin'' in the town is at 7 ha the largest open area of water in the canal, and is today its major pleasure port. Castelnaudary station has rail connections to Toulouse, Carcassonne and Narbonn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern France
Southern France, also known as the South of France or colloquially in French as , is a defined geographical area consisting of the regions of France that border the Atlantic Ocean south of the Marais Poitevin,Louis Papy, ''Le midi atlantique'', Atlas et géographie de la France moderne, Flammarion, Paris, 1984. Spain, the Mediterranean Sea and Italy. It includes southern Nouvelle-Aquitaine in the west, Occitanie in the centre, the southern parts of Auvergne-Rhône-Alpes in the northeast, Provence-Alpes-Côte d'Azur in the southeast, as well as the island of Corsica in the southeast. Southern France is generally included into Southern Europe because of its association with the Mediterranean Sea. The term derives from ('middle') and ('day') in Old French, comparable to the term to indicate southern Italy, which is a synonym for south in Romanian, or which is a synonym for the south direction in Spanish. The time of midday was synonymous with south because in France, as in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toulouse
Toulouse ( , ; oc, Tolosa ) is the prefecture of the French department of Haute-Garonne and of the larger region of Occitania. The city is on the banks of the River Garonne, from the Mediterranean Sea, from the Atlantic Ocean and from Paris. It is the fourth-largest city in France after Paris, Marseille and Lyon, with 493,465 inhabitants within its municipal boundaries (2019 census); its metropolitan area has a population of 1,454,158 inhabitants (2019 census). Toulouse is the central city of one of the 20 French Métropoles, with one of the three strongest demographic growth (2013-2019). Toulouse is the centre of the European aerospace industry, with the headquarters of Airbus, the SPOT satellite system, ATR and the Aerospace Valley. It hosts the CNES's Toulouse Space Centre (CST) which is the largest national space centre in Europe, but also, on the military side, the newly created NATO space centre of excellence and the French Space Command and Space Acad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Bean
''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other ''Phaseolus'' species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria. The common bean has a long history of cultivation. All wild members of the species have a climbing habit, but many cultivars are classified either as ''bush beans'' or ''climbing beans'', depending on their style of growth. Best-known cultivar groups include the kidney bean, the navy bean, the pinto bean, and the wax bean. The other major types of commercially grown beans are the runner bean (''Phaseolus coccineus'') and the broad bean (''Vicia faba''). Beans are grown on every continent except Antarctica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Confit
Duck confit (french: confit de canard ) is a French dish made with 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. Traditional preparation While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus '' Origanum'', wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carcassonne
Carcassonne (, also , , ; ; la, Carcaso) is a French fortified city in the department of Aude, in the region of Occitanie. It is the prefecture of the department. Inhabited since the Neolithic, Carcassonne is located in the plain of the Aude between historic trade routes, linking the Atlantic to the Mediterranean Sea and the Massif Central to the Pyrénées. Its strategic importance was quickly recognized by the Romans, who occupied its hilltop until the demise of the Western Roman Empire. In the fifth century, it was taken over by the Visigoths, who founded the city. Within three centuries, it briefly came under Islamic rule. Its strategic location led successive rulers to expand its fortifications until the Treaty of the Pyrenees in 1659. Its citadel, known as the Cité de Carcassonne, is a medieval fortress dating back to the Gallo-Roman period and restored by the theorist and architect Eugène Viollet-le-Duc in 1853. It was added to the UNESCO list of World Heritage Site ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Languedoc
The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately 42,700 square kilometers (16,490 square miles). History The Roman province of Gallia Narbonensis fell to the Visigothic Kingdom from the 5th to the 8th centuries. Occupied briefly by the Emirate of Córdoba between 719 and 759, it was conquered and incorporated into the Kingdom of the Franks by Pippin the Short in 759 following the Siege of Narbonne. Under the Carolingians, the counts of Toulouse were appointed by the royal court. Later, this office became hereditary. Part of the territory where Occitan was spoken came to be called '' langue d'oc'', ''Lengadòc'' or Languedoc. In the 13th century, the spiritual beliefs of the area were challenged by the See of Rome and the region became attached to the Kingdom of France following t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bowl Of Cassoulet
A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures bowls are the most common kind of vessel used for serving and eating food. Historically small bowls w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broad Bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. They can store a broad variety of contents: food, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some dialects, even aluminium cans are called "tin cans". Steel cans are highly recyclable, unlike materials like plastic, with around 65% of steel cans being recycled. History The tin canning process was conceived by the Frenchman Philippe de Girard, who got a British merchant Peter Durand to patent the idea in 1810. The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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