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Mirepoix (cuisine)
A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Historically including various meats before settling at its current meaning as a vegetable base, mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces. 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. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called . Similar flavor bases include the Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix On Cutting Board
A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Historically including various meats before settling at its current meaning as a vegetable base, mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stock (food), stocks, soups, stews, and sauces. 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. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called . Similar flavor bases includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Mediterranean
The Eastern Mediterranean is a loosely delimited region comprising the easternmost portion of the Mediterranean Sea, and well as the adjoining land—often defined as the countries around the Levantine Sea. It includes the southern half of Turkey's main region, Anatolia; its smaller Hatay Province; the island of Cyprus; the Greek Dodecanese islands; and the countries of Egypt, Israel, Jordan, State of Palestine, Palestine, Syria and Lebanon. Its broadest uses can encompass the Libyan Sea (thus Libya), the Aegean Sea (thus East Thrace, European Turkey and the mainland and islands of Greece), and the Ionian Sea (thus southern Albania in Southeast Europe) and can extend west to Italy's farthest south-eastern coasts. Jordan is climatically and economically part of the region. Regions The eastern Mediterranean region is commonly interpreted in two ways: *The Levant, including its historically tied neighboring countries, Balkans and islands of Greece. *The Syria (region), region of Sy ... [...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. He is buried in Père Lachaise Cemetery (division 26). Career Restaurateur Of humble parentage, Beauvilliers worked his way up from kitchen boy to become the chef of Monsieur, the Count of Prov ... [...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 (), 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) in 1723, the kingdom was ruled by his grand-uncle Philippe II, Duke of Orléans, as Régence, Regent of France. André-Hercule de Fleury, 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 Lorr ... [...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 Culi ... [...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 . 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, Larousse 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 Larousse et Boyer'' (Larousse and Boye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ariège (department)
Ariège (; ) is a Departments of France, department in southwestern France, located in the regions of France, region of Occitania (administrative region), Occitanie. It is named after the river Ariège (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 Institut national de la statistique et des études économiques, 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 (, , ; ) 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 . 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 Pepin the Short in 759 following the Siege of Narbonne. The term Languedoc originated to describe a cultural region that was not necessarily politically unified. After the decline of the Carolingian Empire political rule fragmented into small territorial divisions. King John of England lost his holdings in northern Languedoc to Philip II of France. He visited the region in 1214 seeking the restoration of those lands. In the 13th century, the See of Rome challenged the area's spiritual beliefs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix, Ariège
Mirepoix (; , supposedly from ''mira peis'', meaning ''see the fish'') is a Communes of France, commune in the Ariège (department), Ariège Departments of France, department in southwestern France. Geography Mirepoix is situated in the Hers-Vif, Hers valley between Carcassonne and Pamiers. History Mirepoix was captured in 1209 by Simon de Montfort, 5th Earl of Leicester, Simon V de Montfort and given to one of his lieutenants, Guy de House of Lévis, 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 Lévis in 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 town twinning, twinned with Palafr ... [...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 Louis XV (15 February 1710 – 10 May 1774), known as Louis the Beloved (), 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 defi ... 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 s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duxelles
Duxelles () is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. It can also be filled into a pocket of raw pastry and baked as a savory tart. The flavor depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavor than white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Some classical cookbooks call for dehydrated mushrooms. According to Auguste Escoffier, dehydration enhances flavor and prevents water vapor from building up pressure that could cause a pastry to cra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
