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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] |
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] |
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] |
Choucroute
''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. Background In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called ''choucroute garnie'' than others. Traditional recipes call for three types of sausage: Morteau sausage or Montbéliard sausage, Strasbourg sausage and Frankfurt sausage. Fatty, inexpensive or salted cuts of pork also often form a part of ''choucroute garnie'', in ... [...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] |
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] |
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] |
Cabbage Stew
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot-au-feu
(; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... the most celebrated dish in France. It honours the tables of the rich and poor alike." It has been called a national dish of France. It is a typical winter dish. Origin and history It is difficult to know when the name ''pot-au-feu'' first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ''pot'' was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be no written trace of ''pot-au-feu'' until 1673. In 1600, King Henry IV of France (1553–1610) declared, "I want no peasant in my kingdom to be so poor that he cannot have a ''poule au pot'' on Sundays." ''Poule au pot'' literally means "chicken in the pot" and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...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] |
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