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Garbure
''Garbure'' is a thick French stew traditionally based on cabbage and confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and stale bread. The name derives from the use of the term ''garb'' to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in the historical cultural region of Occitania. It is similar to ''potée''. w:fr:Garbure ''Garbure'' was the daily sustenance of Gascon peasantry. It varied from home to home, resources of the cook, household income, and rhythms of the seasons. The dish is based on lengthy simmering of an assortment of vegetables and meats, generally meats preserved '' en confit''. The essential cabbage may be accompanied by broad beans, fresh or dried, mangetout peas, potatoes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of French Soups And Stews
This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history. French soups and stews * Bisque *Bouillabaisse – a stew of mixed herbs, fish, and vegetables. *Consommé *French onion soup *Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. *Lettuce soup * Oille – a French ''potée'' or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') *Potée *Ragout **Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as ''Würzfleisch'', although use of the French name is more common nowadays. *Ratatouille – a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been Cooking, cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, Capsicum, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, Lamb and mutton, lamb or mutton, sausages, and seafood are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese soups and stews * List of soups * List of Spanish soups and stews References {{Soups Stews, Soup-related lists, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitan Cuisine
A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisine, very close to Catalan cuisine in the west and to Italian cuisine in the east. This is due not only to the great breadth of Occitania, which goes from the Atlantic Ocean, to the South of France and to the Mediterranean Sea, but to its great geographic diversity as well, the latter whereof grants Occitan cuisine many different kinds of ingredients and dishes adapted to differing localities. As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, olives, salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter. Some of its specialties are well known around the Mediterranean, where they exist in exactly the same form, oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Soups
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * French (episode), "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * Française (film), ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (disam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potée
A ''potée'' is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which ''choucroute'' is the most characteristic.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ''hochepot''). It is similar to ''garbure'' and ''pot-au-feu''. w:fr:Potée The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ''Potée Lorraine'' is composed of pork, carrots, turni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chabrot
Faire chabrot or faire chabròl is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in big gulps. History Chabrot was usually performed with soups such as bréjaude or garbure. This action required use of a traditional container used for serving soups, such as a deep, spherical bowl or dish.''La société rurale traditionnelle en Limousin,'' p. 111. This container usually had no handles, was made of clay, in a dome form and somewhat narrow. This practice was very popular historically. It is still practised today notably among older people in the countryside. People from Périgord perform ''fà chabroù'', in Limousin one performs ''chabrot'', while in Provence, Frédéric Mistral explains that ''cabroù'' comes from the Latin ''capreolus''. To ''faire chabrot'', therefore, is "to drink like a goat." In Poitou and in Saintonge, the word "godaille" is also used. In Gascon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borage
Borage ( or ; ''Borago officinalis''), also known as starflower, is an annual herb in the flowering plant family Boraginaceae. It is native to the Mediterranean region, and has naturalized in many other locales. It grows satisfactorily in gardens in most of Europe, such as Denmark, France, Germany, and the United Kingdom, remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens for that purpose in some parts of Europe. The plant is also commercially cultivated for borage seed oil extracted from its seeds. The plant contains pyrrolizidine alkaloids, some of which are hepatotoxic, mutagenic, and carcinogenic (see below under Phytochemistry). Description ''B. officinalis'' grows to a height of , and is bristly or hairy all over the stems and leaf, leaves; the leaves are Alternate leaf, alternate, Simple leaf, simple, and long. The flowers are Complete flower, complete, Perfect flower, perfect with five narrow, trian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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