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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] |
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 * Boeuf bourguignon - is a traditional French casserole, with marinated meat, button mushrooms, small whole onions and French herbs in wine. *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 Fr ... [...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 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, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ... are also used. Stews 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...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. * * * * * * * Ribollita, a Tuscan bread soup * * Tharid, an Arab bread soup that spread to multiple other cuisines * * * Zuppa Toscana Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...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] |
French Soups
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. G. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potée
A ''potée'' is a French cuisine, 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, car ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since 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. 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. 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 containing some type of starch. Coulis were ... [...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 large gulps. History Chabrot was usually performed with soups such as bréjaude or garbure. This action required 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 Saintonge may refer to: *County of Saintong ... [...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 native to the Mediterranean region. Although the plant contains small amounts of pyrrolizidine alkaloids, some parts are edible and Borage seed oil, its seeds provide oil. Description ''B. officinalis'' grows to a height of , and is bristly or hairy all over the stems and leaves; the leaves are Alternate leaf, alternate, Simple leaf, simple, and long. The flowers are Complete flower, complete, Perfect flower, perfect with five narrow, triangular-pointed petals. Flowers are most often blue, although pink flowers are sometimes observed. White-flowered types are also cultivated. The blue flower is genetically dominant over the white flower. The flowers arise along scorpioid cymes to form large floral displays with multiple flowers blooming simultaneously, suggesting that borage has a high degree of geitonogamy (intraplant pollination). It has an indet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
