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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 Butter is a dairy product made from the fat and protein components of Churning (butter), churned crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté De Pommes De Terre
Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a Pastry, pastry case; in more recent times it is more usually cooked without pastry in a terrine (cookware), terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy. History and etymology Both the ''Dictionnaire de l'Académie française'' and the ''Oxford English Dictionary'' (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words (pastry) and are both derived from the Latin meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to ''Larousse Gastronomique'', when there is a pastry case the dish is and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse ( , , ; ) is a traditional Cuisine of Provence, Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boiling, boil') and ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, flathead grey mullet, mullet, or European hake. It usually also includes shellfish and other seafood such as Sea urchin as food, sea urchins, Mussel#As food, mussels, velvet crabs, spider crab, spider crabs, or Octopus as food, octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fisherme ... [...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 Butter is a dairy product made from the fat and protein components of Churning (butter), churned crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaume Fàbrega
Jaime Fábrega Colón ( Fontcoberta, Girona, 1948) is a Spanish gastronomy writer, journalist, historian and professor at some universities. He has written more than fifty gastronomy and cooking books, he has won five times the Gourmand World Cookbook Award and he has made Ferran Adrià known over the world as a Catalan chef. He takes part of some international cultural associations as for example AICA and FIJET. He has worked as journalist for all the most important journals in Catalonia and Spain, as La Vanguardia, Avui, El Temps, El Món, El Punt, Diari de Girona, etc. and in radio channels as Catalunya Ràdio. Also in cultural or gastronomic publications over the world, as la Gazeta del Arte, Batik, Mesa y más, Descobrir cuina, etc. He is a very prolific writer who has written some gastronomy encyclopaedic books which have been translated in English and other languages. Some of them are ''La cuina. Gastronomia tradicional sana'', ''La cuina catalana'', etc. He has redacted, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garbure
''Garbure'' (; ) is a thick French stew traditionally based on cabbage and Confit#Meat confit, 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 staling, stale bread. The name derives from the use of the term ''garb'' to describe sheaves of grain depicted on a heraldry, 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 Among the Gascons it may have some connection to the time under the Angevin Empire, with influence from English potage stew. ''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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaugnarde
Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a sweet batter pudding or large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. Origins The name is derived from the Occitan words ''fleunhe'' and ''flaunhard'',Frédéric Mistral, ''Lou Tresor dóu Felibrige'': FLAUNHARD: (rom. ''flaugnard'') Mignard avec niaiserie, qui se plaint pour peu de chose, douillet, faible, indolent which both translate as "soft" or "downy". The dish is common in the Auvergne, Limousin and Périgord Périgord ( , ; ; or ) is a natural region and former province of France, which corresponds roughly to the current Dordogne department, now forming the northern part of the administ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clafoutis
Clafoutis (; or ), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served tepid, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region. Etymology One proposed derivation of the dish's name is from the Occitan ''clafotís'', from the verb ''clafir'', meaning "to fill" (implied: "the batter with cherries"). Another is that ''clafir'' comes from the old French ''claufir'', meaning "to fix with nails," explained as the cherries having the appearance of nail heads. Cyanide A traditional Limousin clafoutis contains both the flesh of the cherries and the nut-like kernels. Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freginat
Freginat or fréginat, friginat, frésinat, or fraïzinat, is a fricassée from south-west France and north-west Spain. The meat is usually pork, and the dish was traditionally served in both the French and Spanish areas the day after the annual slaughtering of pigs. Etymology and history ''Freginat'' probably derives from a Catalan word, , or from the old French , themselves both from the Latin , to fry. Examples in the 2009 ''Dictionary of Food'' are the Catalan ''freginat de fetge'' (fried calf's liver) and freginat de pollostre (chicken sautéed with onions and garlic).Sinclair, p. 229 A provençal take on the word comes from Frédéric Mistral, who defined it as "soft and mushy, like a poorly fried sheep's liver". Although veal and chicken, as above, may be used as the basis of a freginat, as is lamb, and in ''Catalan Cuisine'' (1992) Colman Andrews notes that the term refers to "a dish of fried organ meats of some kind ndis applied to a variety of dishes in different ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aligot
Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Background Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d' Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including Cantal, mozzarella and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fines Herbes
Fines herbes () designates an important combination of herbs that forms a mainstay of French cuisine. The canonical ''fines herbes'' of French ''haute cuisine'' comprise finely chopped parsley, chives, tarragon and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a '' beurre blanc'' sauce for seasoning such dishes. ''Fines herbes'' are also eaten raw in salads. The classic mixture In 1903, the renowned chef Auguste Escoffier noted that dishes labeled ''aux fines herbes'' were sometimes being made with parsley alone. In his '' Culinary Guide'', Escoffier insisted that:It is a mistake to serve, under the name ''Omelette aux fines herbes'', an omelet in which chopped parsley furnishes the only aromatic note. This error is too widespread for us to hope to overturn it. Nevertheless, it should be stressed that an ''omelette aux fines herbes'' must contain: parsley, chives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
