French food

662 views

Published on

Published in: Education, Self Improvement
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
662
On SlideShare
0
From Embeds
0
Number of Embeds
22
Actions
Shares
0
Downloads
22
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • French food

    1. 1. FRENCH FOOD By: Marie Petit
    2. 2. TYPICAL FOODS!Common Meals: Common Bread:Steak frites(steak and fries) BaguettePoulet frites (chicken and Pain Poilanefries)Common Desserts:Mousse au chocolatCrème Brûlée
    3. 3. STORES ANDSHOPPING HABITS!!Stores in France:Aldi, Cora, Lidl, Metro, SPARHabits:Huge open air markets at least once a week in the centre oftowns, many people prefer to buy their food fresh from thestalls of in-coming farmers than from supermarket shelves.
    4. 4. APPETIZER!!!Basil PalmiersWhen some one thinks ofPalmiers, the tiny scroll-likepastries, sweet flasky cokkiescome to mind. The basilpalmiers uses a pesto-likefilling of fresh basil andgarlic for a wonderful, tangyflavor.
    5. 5. MAIN MEAL!!!Roasted Lemon RosemaryChickenThe flavor is excellent thanthe more simply preparedroasts.
    6. 6. DESSERTS!!!Chocolate MousseChocolate mousse is thetypical romantic Frenchdessert.
    7. 7. DETAILED DESCRIPTION OF BEEF BURGUNDY RECIPE – BOEUF BOURGUIGNON!!!!In a large non-reactive container, gently toss together the from the sauce and pour it back into the Dutch oven,red wine, beef stock, Cognac, onion, carrots, garlic, along with the beef. In a large skillet over medium-highparsley, thyme, rosemary, peppercorns, cloves, allspice, heat, sauté the pearl onions for about 10 minutes, untilbay leaf, and beef. Refrigerate and allow the mixture to they turn tender. Continue cooking them until most of themarinate overnight, or for at least 8 hours. Preheat an cooking liquid evaporates. Add the mushrooms, salt, andoven to 300F. Remove the beef from the marinade and pepper to the pan and sauté them, along with the onionsdrain it on a clean kitchen towel. Using a slotted spoon, for 5 minutes. Knead together the reserved tablespoontransfer the vegetables to a bowl and reserve the marinade of softened butter and 1 tablespoon all-purpose flour toliquid. In a large Dutch oven set over medium-high heat, make a beurre manie. Stir the beurre manie into themelt 2 tablespoons butter. Fry the bacon in the butter simmering onion and mushroom mixture and cook it for 1until it is crisp. Keeping the fat in the Dutch oven, transfer minute, until it thickens slightly. Add the thickenedthe cooked bacon to a plate. Add the drained beef to the vegetable garnish to the Dutch oven and bring the stew tobacon fat and cook over high heat, turning often, until the a simmer for 3 minutes. Remove from the heat and servebeef is browned. Transfer the beef to a plate. Add the hot This beef Burgundy recipe makes 6 to 8 servings.marinade vegetables to the fat and sauté them overmedium-high heat, stirring often, for about 5-7 minutes.Stir in the tomato paste and allow it to cook for about 30 Best Beef B you can get, Member davidderijke: “Xmas party last Saturday with about 40 people startedseconds. Gradually add the all of the reserved marinade the pre on Thursday, tripled the amounts so needed someliquid, stirring constantly to form a smooth sauce. Drain space and time. Juicy tender and made from Sirloin whatthe fat and return the beef and bacon to the Dutch oven,and stir a few times to combine the ingredients. Cover I recommend and made mashed potato with sour creamwith a lid and cook in the preheated oven for 3 hours, and cheddar cheese. Amazingly good and great for serving larger groups. Cheers from Bangkok!!”until the beef is very tender. Using a slotted spoon,transfer the beef to a clean bowl. Strain and skim the fat
    8. 8. DETAILED DESCRIPTION OFBRIVE STYLE BRAISEDRABBIT!!!!In a large skillet over medium heat, sauté the shallots and garlic until they turn tender andstart to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and setaside. Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with thewhite wine and tomatoes. (Stand back a bit; the process will send up a short burst of steam.)Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reducethe heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it iscooked through. This Brive style rabbit stew recipe makes 4 servings.Brive Style Rabbit Stew Recipe, Member tryanythingsoo: “I wanted a different rabbitrecipe instead of run of the mill stew(sorry no offence meant) and came across this. I left outthe wine and i added 1 finely sliced leek which i sauteed with the garlic and onions. For theliquid i added enough water to cover the meat. I served the meal with roast parsnips, roastpotatoes and peas. I was very happy with the result..it was delicious, and there no left overs.Simple to follow and not that expensive. I have already told my friends about the recipe.”
    9. 9. DETAILED DESCRIPTION OFCOGNAC SHRIMP WITH BEURRE BLANC SAUCE!!!!Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heatfor 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream andbring to just under a simmer. When the first few bubbles rise, turn the heat down veryslightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly.Be sure to allow one pat of butter to melt completely before adding the next. Once the butter isfully incorporated, season the beurre blanc sauce with white pepper and set aside. In askillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a fewtimes until cooked through – about 3-4 minutes. Reduce the heat to low and season theshrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly. Spoon thewarm beurre blanc sauce over the hot shrimp and serve. Makes 2 servings.A Must For Shrimp Lovers!, Member foodie74: “I made this tonight and it was a veryromantic - and surprisingly quick - meal to make. The prep is very simple; you dont have to bea chef to make this recipe. But it will taste like a chef made it!!! A seafood lovers dream,thanks!”
    10. 10. RECIPE!!!!!Prep Time: 30 Min Ready In: 30 Min 1 1/4 cups whipping cream, whippedIngredients: In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until8 (1 ounce) squares semisweet chocolate, the chocolate and butter are melted. Coolcoarsely chopped for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and1/2 cup water, divided remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the2 tablespoons butter (no substitutes) heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled,3 egg yolks about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes.2 tablespoons sugar Refrigerate for 4 hours or overnight.
    11. 11. COMPARISON!!!!!!In France and the US we both have food (duh, hehe). We dothhave super markets to were we buy packaged foods. We eatmeals. We both have an Aldi’s. We both have chocolate, coffee,breakfast, lunch and dinner.
    12. 12. SOURCEShttp://en.wikipedia.org/wiki/List_of_French_disheshttp://answers.yahoo.com/question/index?qid=20090106170213AAJpU99&vm=rhttp://en.wikipedia.org/wiki/List_of_supermarket_chainshttp://frenchfood.about.com/od/explorefrenchfood/u/ClassicMeals.htm#s6

    ×