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Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
Chapter 33 the cooking of provencial france
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Chapter 33 the cooking of provencial france

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Food Production, Culinary practice and food preparation

Food Production, Culinary practice and food preparation

Published in: Food
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  • 1. CHAPTER 33: THE COOKING OF PROVINCIAL FRANCE. To many a lay person, French cooking means an elaborate and expensive way to complicate or at least masking foods with sauces. Unfortunately French cooking can also mean mediocre or poor or dishonest cooking served with pomp in pretentious restaurants everywhere, even in the city of Paris. There is of course another side of French cooking. What is called haute or grande cuisine may be modern mans nearest approach to pure bliss. However provincial cooking is sometimes quite different from haute (grande) cuisine. It simply means, the cooking that springs from regional areas called provinces. Grande cuisine owes a lot to true provincial cooking. Most of the great chefs came from villages in the provinces. They have learnt to adapt the cooking styles as well as the raw material from their regions to the kitchens of rich and famous. In true provincial cooking, there is no need for complexity. Food is cooked in its own juices and served right in the casseroles in which they are cooked. In this handout we will deal with the provincial cooking of France. The historic provinces of France no longer exist as potential entities. Starting with the Bretagne (Brittany) in the northwest, there are eleven regions divided according to their culinary contribution to French cooking. BRETAGNE (Brittany) takes its food and cooking simply. The sea supplies an abundance of fish and excellent Belon oysters are found along the coast. Bretagne can also be credited with inventing the French version of the pancake – the delicate crepe. NORMANDIE – can boast of richest milk, cream and butter in all of France, Norman cream is an important ingredient in some of the best French dishes, and much of the milk goes into the world famous Camembert cheese. The meat from the region is also excellent, especially the sheep and lamb pastured in the salt marshes along the coast. Apples grow abundantly, most of them going into cider, the favorite accompaniment to Norman meals, or in the fiery brandy called calvados. CHAMPAGNE – makes one supreme contribution to French cuisine – the famous sparkling wine, named after the province. Although its repertoire of food is limited, the region produces excellent ham and sausages and neighboring Flanders has invented many different ways to serve the herrings. TOURAINE – is often called ‘the garden of France’. Its recipes can be as delicate as Trout in Aspic or as robust as Roast Pork with Prunes. The Loire Valley that cuts through the province is ‘ Chateaux Country’ where French kings relaxed in the splendor of their country estates while their chefs made most of the regions fine fruits and vegetables.
  • 2. ILE DE FRANCE – The fertile land surrounding Paris is the birthplace of the classic cooking style known as Le Grande Cuisine. It was here, in the cavernous kitchens of kings and lords that French cooking became a high art. Cooks competed with one another to invent even more elaborate dishes. The cooking of Ile de France lacks a striking regional personality, but it draws on the culinary genius of all the provinces. ALSACE AND LORRAINE – have often come under German domination and this is reflected in their cooking. Alsatian food with its sausages and sauerkraut has a Germanic heritage. The food of Lorraine is slightly more French in character. The most famous dish is the Quiche Lorraine. The province is also known for its excellent potee, a cabbage soup with salted pork and vegetables. The fruity Rhine wine of Alsace rival those of Germany. BOURGOGNE (Burgundy) is justly well known throughout the world for its wines, and these wines, white and red, play a dominant role in Burgundian cooking. Red burgundy is a key ingredient in Boeuf Bourguignon the king of beef stews and also in most regional dishes. An annual gastronomic fair held in Dijon, the region’s principal city and the ‘mustard capital’ draws gourmets from all over the world. BORDEAUX and the country around it are best known for their wine, which rank with the ones from Burgundy as the best of French produce. Bordeaux cooks have developed a highly specialized cuisine to go with their great wines. Also in this region are cognac (the brandy capital) and Perigueux; whose truffles go into the making of Pate de foie gras the most extravagant delicacy of French table. FRANCHE – COMTE along with its neighboring provinces of Savoie and Dauphine is mostly mountain country and the food is as robust as the climate. Perhaps the greatest contribution of this region to the national cuisine is the Bresse Chicken, a small bird whose flesh is so delicate that even the inventive French prefer it simply roasted without any spices or sauces to obscure its flavor. The cows of this region produce more milk than its inhabitants can consume and much of the surplus is used to make cheese. The French version of Swiss Gruyere the Comte comes from this region. LANGUEDOC, FOIX AND ROUSSILLON – Languedoc was once an outpost of the Roman Empire and it has retained traces of Roman influence in the cuisine. Especially popular here are the old Roman ‘Cassoulets’ which are rich concoctions of goose or duck, pork or mutton plus sausage and white beans. To the west, along the Pyrenees is Foix and Roussillon, the Spanish culinary influence prevails, particularly in the omlettes prepared with green peppers, ham and tomato.
  • 3. PROVENCE – has been a favorite vacation center since Roman times. Like some other regions of north Mediterranean, it bases its cooking on garlic, olive oil and tomatoes. Bouillabaisse, the famed fish stew/Soup comes from the Marseille waterfront. In general, the cuisine of Provence is much more highly flavored than the rest of France. THE BREADS OF FRANCE It is enough to say that bread is to the Frenchman, what rice is to the Chinese and potatoes to the German. It is also safe to say that most normal Frenchmen would rather starve than substitute their daily supply of bread. The French are extremely demanding about what is literally their staff of life. It must be fresh, baked not too long before the time it has to be eaten. Under ideal circumstances, some people like their loaves very brown and crusty and some like them comparatively pale, but still capable of making razor sharp crumbs when broken. The loaf must be of a certain shape, depending on the conditioned wishes of the family! Although neighborhood bakeries usually manage to satisfy their customers, some Frenchmen will go clear across town to get bread that is perhaps centimeters wider or longer than the ones more readily available. Bread is usually eaten at all three meals of the day - always in the morning, with hot milk, chocolate or coffee; always at noon with a bowl of a hearty soup and often at night with the main meal. Although very rarely is any bread leftover (a French housewife has a special intuition which tells her the exact consumption of her family!!) surplus quantities go into the making of stuffing and puddings or made into breadcrumbs. Very rarely will it be eaten as bread the next day. By far the most popular kind of bread in France is the Baguette, a golden brown, rod shaped loaf, 2 feet long. Next comes the Petit Parisien which is shorter and fatter than the Baquette. There are whole grain breads like the one made of black rye Courte d’ Auvergne. The French though disdainful of foreign cooking are quick to recognize and adopt good bread. The Natte Ordinaire and Natte aux Cumins are both Austrian in origin whereas the Pain Espagnol as the name suggests comes from Spain. The croissant, brioche and Vienna rolls are all special treats and are popularly known as breakfast rolls. SOUPS In a great number of provincial families, the main meal at noon is soupless. The soup is served for supper, with perhaps a light egg dish to follow. In simple French fare, the soup is kept simple, since it is eaten at the end of the day. However a complex dish such as Bouillabaisse is seldom served at
  • 4. night. In the same category of main dish soups are cotriade (a pungent Breton Bouillabaisse), bourride (a garlicky fish stew) and soupe au pistou (a spicy vegetable soup). Each of these has a complimentary sauce. Rouille (a peppery concoction) suited for Bouillabaisse and cotirade, aioli for bourride while the soupe au Pistou gets its name from Pistou – a blend of garlic, herbs, tomato paste and cheese, which is added to the soup. However, generally, soups are based more on vegetables. These soups are considered healthy or potages de sante. There is a popular saying in France ‘soups’ enough if there’s enough soup. FISH Most non – Frenchmen are amazed by the eating habits of the French. A Frenchman will look for and then prepare and eat with enjoyment food, which to us may seem outlandish. A good example of this is snails. Snails are usually prepared in the Burgundian style, served in their shells with strong flavoured garlic butter. Another creature that the French have raised to a lordly place on the table is the frog; frogs’ legs (cuisses de grenouilles) are prepared and eaten in a way similar to chicken legs. Plainly, anything that lives is edible – in France at least. Another delicacy in France is the ‘eel’ – the delicate flesh of which is prepared in many various forms including smoked, roasted, fried, boiled and broiled. Oysters are usually eaten raw but clams, scallops and mussels find their way into delicious hors d’oeuvre or fish dishes on a dinner menu. Depending on where they are caught, these shellfish may be prepared with butter, cream and egg yolk in the north or with olive oil, tomato and garlic in the south. Most of the supply of fish in France comes from the southern part of Marseille. It has one of the most colourful marketplaces where on inconceivable amount of fish is available and sold. The catch could include eels, mullet, sardines, shrimp, clams, inkfish, mussels, oysters, sea urchins bass, red snapper, trout, cod, rockfish, whitefish and mackerels. POULTRY AND MEAT France is known for its variety of poultry meats. Every housewife is well versed in the preparation of various fricassees, stews and blanquettes. Best of all, perhaps are the chickens, simply roasted with good butter, flavoured with tarragon or lemon juice. They are served tender and succulent with a slightly crackly skin. This method can be used for any domesticated fowl. A duck or goose with their higher fat content, are much richer. Wild birds, because of their diet and exercise are tougher, dryer but more flavoursome. They must be cooked by slow simmering rather than roasting. Tender squabs and older pigeons are also eaten. Cockerels, Leghorns and Hens are stewed
  • 5. or braised and used in making of that famous dish Coq au Vin. Turkeys, which are becoming increasingly popular in France, are best treated like chickens, depending on their age. When William the Norman conquered England in 1066, he brought much more than armed law to the land. The Normans ate their meals in courses, often to music and they drank wine and made cooked dishes of their meats instead of tearing them from the bones, half raw. To native Britans, these table manners seemed hilariously dainty at first but gradually such customs were accepted as part of everyday life. Thus it was the French who taught the English the art of gracious living. Although in most parts of the western world a joint of Beef is the symbol of a robust meal, in France, it is more likely to be lamb, veal or pork, roasted simply to bring out its best flavour. If a good piece of beef is to be served, it is generally browned first and then braised or stewed in its own juices along with a few vegetables. Lamb most often than not, is served pink in France and leg of baby lamb is one of the favourite dishes of the French family. In Brittany lamb is braised and then served with white beans. The French version of the casoulet is a mixture of beans (dried) and meat can vary according to family tastes and availability of materials. But whatever is put into it, simple or complex, it is a sturdy, hearty dish. Besides these dishes, the French are also very fond of offals or innards as they are more popularly known as. In France, the innards are treated as respectfully as any other part of the carcass. Tripe, brain, liver, kidney, tongue are all deliciously prepared and are among the favourites of the local French population. CHEESE Cheese in many cooked or heated forms can be used in any part of a well- planned meal to add flavour consistency and interest! It can be found in omlettes, soufflés and tarts to start a dinner or to be the main course of a lighter lunch or supper. It can form an essential part of many sauces, or it can be used to variate colour, and flavour in dishes. But to serve cheese as such is unthinkable in France until the end of the meal. Then is the time to finish the last few bites of bread. It is a near truth that cheese is never eaten without bread, but there are expectations. Probably the best example is “coeur a la crème” a white creamed cheese served with strawberries. Cheese comes in a wider variety of tastes, shapes and textures in France than anywhere else in the world. However, this leadership is more than numerical – the quality is of international repute. Camembert is one of the most popular of all French cheese. Its rind is light yellow – orange with a fine
  • 6. white powdery dust, on the inside, it should be light pale yellow with a soft creamy texture. Brie is next to Camembert in its popularity. It has a soft, satin like texture. Another cheese from the Brie-Camembert family is Coulommiers less mellow than Brie and tastes like Camembert. Roquefort is a salty tangy cheese with green-blue flecks. Another popular blue-veined cheese is Bleu de Bresse. Cantal is similar to cheddar, a semi hard smooth light lemon coloured cheese. Saint Paulin and Port Salut are similar cheeses, semi-hard, mild with a smooth buttery like texture. Reblochon, though in appearance, akin to Camembert is a much firmer cheese and in taste is somewhat like both Beaumont and Le Dauphinois. Pont-L’Eveque is a square shaped cheese with a soft and pale yellow interior. Fromage au marc de Raisin also called La Grappe is a pale sweet, pasty cheese that is rolled in a crust of grape pulp (marc). Comte is the French version of Swiss Gruyere (complete with holes). Saint-Maure, Valencay and Saint-Marcellin are all goat milk cheeses generally eaten while still fresh and produced in small quantities. Mimolette resembles Dutch Edam but has a much tangier flavour while Murister is a strong flavoured, semi-soft, pungent cheese, Boursin and Belletoile are rich, fresh cheeses eaten by themselves with a little powdered sugar sprinkled over. All cheeses are best eaten at room temperature, removed from the refrigerator 2-3 hours before service. Although generally eaten with fruit and bread as the dessert at the end of a meal, they are equally well suited for an hors d’oeuvre or a midday snack. DESSERTS Most good French pastrymen have their own specialities and pride themselves on their meringues and pates brisees. However, considerably the number of dessert tricks French cooks seem to have up their sleeves, it is surprising that their meals so seldom feature desserts. There are two types of basic pastry dough used in France in countless ways – the pate brisee, which is the same dough used for quiches and tarts that are eaten as hors d’oeuvres and main dishes, but sweetened for desserts and then there is the pate chou or a choux pastry. The simple sponge cake used as a base for many other confections is called a Bisquit (which literally means cooked twice), vanilla or chocolate flavoured not more than an inch and a half high. It can be filled with crème anglaise and then perhaps iced. It can also be cut into small squares for petit fours. It does not contain any baking powder and its lightness depends on the mixing of beaten egg whites into the batter. A crème anglaise is a standard in any French housewives repertory. It can be thin, to pour over fresh or poached fruits, somewhat thicker to half fill a piecrust and thicker still to spread between two layers of sponge. The soufflé is one of the most popular desserts normally kept plain and simple or perhaps flavoured with a liqueur such as Grande Mariner or grated lemon or orange rind. Crème caramel, Paris Brest, Profiteroles, Gateau St.Honore and the Diplomate are all traditional French favourites.
  • 7. Vernon Coelho ihm mumbai 2008-09 -------------------------

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