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Mirepoix (cuisine)
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called . It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavor bases include the Italian , the Spanish and Portuguese / (braised onions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix On Cutting Board
A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called . It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavor bases include the Italian , the Spanish and Portuguese / ( braised on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkans
The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the whole of Bulgaria. The Balkan Peninsula is bordered by the Adriatic Sea in the northwest, the Ionian Sea in the southwest, the Aegean Sea in the south, the Turkish Straits in the east, and the Black Sea in the northeast. The northern border of the peninsula is variously defined. The highest point of the Balkans is Mount Musala, , in the Rila mountain range, Bulgaria. The concept of the Balkan Peninsula was created by the German geographer August Zeune in 1808, who mistakenly considered the Balkan Mountains the dominant mountain system of Southeast Europe spanning from the Adriatic Sea to the Black Sea. The term ''Balkan Peninsula'' was a synonym for Rumelia in the 19th century, the European provinces of the Ottoman Empire. It had a ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni
The ''bouquet garni'' ( French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. In Provence, dried orange peel may be added. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine Beauvilliers
Antoine B. Beauvilliers (1754 – 31 January 1817) was a French restaurateur who opened the first grand restaurant in Paris and wrote the cookbook ''L'Art du Cuisinier''. Jean Anthelme Brillat-Savarin considers him the most important of the early restaurateurs, as "he was the first to have an elegant dining room, handsome well-trained waiters, a fine cellar and a superior kitchen." Beauvilliers is described as a "portly figure, his triple chin, his broad, joyous face, and the light that sparkles in his large grey eye." He dressed fashionably and carried a sword. His success was enhanced by his ability to "cater to and flatter rich patrons", attending to them personally and helping them with items on the menu; he had a prodigious memory and could recall a patron he had not seen in 20 years. Career Restaurateur Of humble parentage, Beauvilliers worked his way up from kitchen boy to become the chef of Monsieur, the Count of Provence and future King Louis XVIII. Beauvilliers ope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis XV Of France
Louis XV (15 February 1710 – 10 May 1774), known as Louis the Beloved (french: le Bien-Aimé), was King of France from 1 September 1715 until his death in 1774. He succeeded his great-grandfather Louis XIV at the age of five. Until he reached maturity (then defined as his 13th birthday) on 15 February 1723, the kingdom was ruled by his grand-uncle Philippe II, Duke of Orléans, as Regent of France. Cardinal Fleury was chief minister from 1726 until his death in 1743, at which time the king took sole control of the kingdom. His reign of almost 59 years (from 1715 to 1774) was the second longest in the history of France, exceeded only by his predecessor, Louis XIV, who had ruled for 72 years (from 1643 to 1715). In 1748, Louis returned the Austrian Netherlands, won at the Battle of Fontenoy of 1745. He ceded New France in North America to Great Britain and Spain at the conclusion of the disastrous Seven Years' War in 1763. He incorporated the territories of the Duchy of Lorra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's ''Petits Propos Culinair ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Larousse
Pierre Athanase Larousse (23 October 18173 January 1875) was a French grammarian, lexicographer and encyclopaedist. He published many of the outstanding educational and reference works of 19th-century France, including the 15-volume ''Grand dictionnaire universel du XIXe siècle''. Early life Pierre Larousse was born in Toucy, where his father was a blacksmith. At the age of sixteen he won a scholarship at the teaching school in Versailles. Four years later, he returned to Toucy to teach in a primary school, but became frustrated by the archaic and rigid teaching methods. In 1840 he moved to Paris to improve his own education by taking free courses. Career From 1848 to 1851 he taught at a private boarding school, where he met his future wife, Suzanne Caubel (although they did not marry until 1872). Together, in 1849, they published a French language course for children. In 1851 he met Augustin Boyer, another disillusioned ex-teacher, and together they founded the ''Librairie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ariège (department)
Ariège (; oc, Arièja ) is a department in southwestern France, located in the region of Occitanie. It is named after the river Ariège and its capital is Foix. Ariège is known for its rural landscape, with a population of 153,287 as of 2019.Populations légales 2019: 09 Ariège INSEE Its INSEE and postal code is 09, hence the department's informal name of ''le zéro neuf''. The inhabitants of the department are known as ''Ariègeois'' or ''Ariègeoises''. Geography [...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 the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix, Ariège
Mirepoix (; oc, Mirapeis, supposedly from ''mire peis'', meaning ''see the fish'') is a commune in the Ariège department in southwestern France. Geography Mirepoix is situated in the Hers valley between Carcassonne and Pamiers. History Mirepoix was captured in 1209 by Simon V de Montfort and given to one of his lieutenants, Guy de Lévis. The town, originally on the right bank of the Hers-Vif, was destroyed by a violent flood in 1289. It was rebuilt by Jean de Lévisin 1290, on an elevated natural terrace on the other side of the river. The layout of the town center has not changed since the 13th century. Mirepoix Cathedral (''Cathédrale Saint-Maurice de Mirepoix''), a former Roman Catholic cathedral and national monument of France, was the seat of a bishopric until 1801. Politics and administration Mirepoix is twinned with Palafrugell (Spain). Population The inhabitants are called ''Mirapiciens'' in French. Sights At the heart of Mirepoix is one of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaston Pierre De Lévis
Gaston-Pierre-Charles de Lévis-Lomagne, duc de Mirepoix (1699–1757), maréchal de France (1757) and Ambassador of Louis XV, was a French aristocrat. His family was established in Languedoc as Seigneurs of Mirepoix, Ariège since the 11th century. His ''chef de cuisine'' established the sautéed three vegetables that served as a basis for his culinary art, as a ''mirepoix'' in honor of his patron. According to Pierre Larousse (quoted in the ''Oxford Companion to Food''), the unfortunate Duke of Mirepoix was "an incompetent and mediocre individual... who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings". See also * House of Lévis The House of Lévis or Lévis-Mirepoix is a French noble family. The family originally came from the village of Lévis-Saint-Nom in the Chevreuse valley, in the Yvelines département of Île-de-France. There are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
%2C_Maréchal_de_France.jpg "Click for more on -> Gaston Pierre De Lévis")