|
Tartiflette
Tartiflette () is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word ''tartiflette'' is probably derived from the Arpitan word for potato (''tartiflâ'') or from the Savoyard ''tartifles'', a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a ''pelagic'' (shovel). Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality. History As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. Tartiflette was first mentioned in a 1705 book, ''Le Cuisinier Royal et Bourgeois'', written by François Massialot and his assistant cook B. Mathieu. In its modern form, tartiflette ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Péla (dish)
Péla or Péilâ is a French dish from the Savoy and neighbouring Alpine regions, a gratin made with fried potatoes, and Reblochon cheese. It is similar to Tartiflette (except Tartiflette uses steamed potatoes), the gratin dauphinois Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphino ... and the gratin savoyard. The name means "frying pan" in local patois (''poêle'' in standard French). References {{DEFAULTSORT:Pela (Meal) Potato dishes French cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardon
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to insert lardons in cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reblochon
Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps. Subsequently, the Italian cheese has been sold in declining quantities under such names as Rebruchon and Reblò alpino. History Reblochon derives from the word "reblocher" which when literally translated means "to pinch a cow's udder again". This refers to the practice of holding back some of the milk from the first milking. During the 14th century, the landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacasse à Cul Nu
() is a dish originating from the Ardennes (department), Ardennes department of France. It is made in a Dutch oven with potatoes and onions, and is often served with bacon or smoked sausage. The dish was originally flavoured by rubbing the Dutch oven with bacon before cooking, but was not served with meat, hence the term "nu" (). The terms () or () are often included to indicate that the dish contains meat. History There have not been any documents found that describe the exact place and date of origin of the dish, but it likely comes from the Meuse, Meuse valley. It was a dish linked to a self-sufficient economy, where the villagers lived off their own agricultural resources. The dish is mentioned in the work of Gérard Gayot, ''La Révolution en Ardenne, de l'Argonne au Namurois'', during the years 1789–1792. In his work on the Ardennaise countryside in the 19th and 20th century, Jacques Lambert discusses "potée roussie", "roussade", or "potée à cul nu", also called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Après-ski
A ski resort is a resort developed for skiing, snowboarding, and other winter sports. In Europe, most ski resorts are towns or villages in or adjacent to a ski area–a mountainous area with pistes (ski trails) and a ski lift system. In North America, it is more common for ski areas to exist well away from towns, so ski resorts usually are destination resorts, often purpose-built and self-contained, where skiing is the main activity. Ski resort Ski resorts are located in both hemispheres, on all continents except Antarctica. They typically are located on mountains, as they require a large slope. They also need to receive sufficient snow (at least in combination with artificial snowmaking, unless the resort uses dry ski slopes). High concentrations of ski resorts are located in the Alps, Scandinavia, western and eastern North America, and Japan. There are also ski resorts in the Andes, scattered across central Asia, and in Australia and New Zealand. Extreme locations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Dishes
The potato () is a starch#Food , starchy root vegetable, tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground Tuber#Stem tuber, stem tubers of the plant ''Solanum tuberosum'', a perennial plant , perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the ''Solanum brevicaule , S. brevicaule'' complex. Many Variety (botany) , varieties of the potato are cultivated in the Andes region of South America, where the species is Indigenous species , indigenous. The Spanish Columbian exchange, introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morbier Cheese
Morbier () is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind. Description The aroma of Morbier cheese is mild, with a rich and creamy flavour. It has a semblance to Raclette cheese in consistency. The Jura and Doubs versions both benefit from an (AOP), though other non-AOP Morbier exist on the market. Preparation Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped with morning milk curd. The layer of ash is left in place i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crozets De Savoie
Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots (traditional Savoyard sausage). History The name ''crozet'' comes from the Franco-Provençal word ''croé'' which means 'little'. See also * Hilopites * Lazanki * List of buckwheat dishes * List of pasta * List of pasta dishes References {{reflist Cuisine of Auvergne-Rhône-Alpes Buckwheat dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Millau
Christian Dubois-Millot, pen name Christian Millau (, 30 December 1928 – 5 August 2017), was a French food critic and author. Born in Paris, he began his career as a journalist in the "interior policy" department of ''Le Monde'' newspaper. In 1965 he founded the Gault Millau restaurant guide ''Le Nouveau Guide'' with Henri Gault and André Gayot. He launched the famed Gault & Millau guide in 1969 with Henri Gault, which helped galvanise the movement of young French chefs developing lighter, more inventive and beautiful looking dishes. Some 100,000 copies of the guide were sold that year. He was originally slated to be one of the judges at the historic Judgment of Paris (wine), Judgment of Paris wine tasting event of 1976 but was replaced by his brother Claude Dubois-Millot. His friends announced his death on 7 August 2017 at the age of 88. Published works * (with Marianne Rufenacht) ''La Belle Époque à table'', Gault-Millau, 1981 * ''Dining in France'' Stewart, Tabori & Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the César d'Estrées, Cardinal d’Estrées, and the François-Michel le Tellier, marquis de Louvois. His first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, , (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the first rank." Places where Massialot served banquets included the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heinemann (publisher)
William Heinemann Ltd., with the imprint Heinemann, was a London-based publisher founded in 1890 by William Heinemann. Their first published book, 1890's ''The Bondman'', was a huge success in the United Kingdom and launched the company. He was joined in 1893 by Sydney Pawling. Heinemann died in 1920 and Pawling sold the company to Doubleday, having worked with them in the past to publish their works in the United States. Pawling died in 1922 and new management took over. Doubleday sold his interest in 1933. Through the 1920s, the company was well known for publishing works by famous authors that had previously been published as serials. Among these were works by H. G. Wells, Rudyard Kipling, W. Somerset Maugham, George Moore, Max Beerbohm and Henry James, among others. This attracted new authors to publish their first editions with the company, including Graham Greene, Edward Upward, J. B. Priestley and Vita Sackville-West. Throughout, the company was also known for i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
