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French food
- 1. FRENCH FOOD By: Marie Petit
- 2. TYPICAL FOODS! Common Meals: Common Bread: Steak frites(steak and fries) Baguette Poulet frites (chicken and Pain Poilane fries) Common Desserts: Mousse au chocolat Crème Brûlée
- 3. STORES AND SHOPPING HABITS!! Storesin France: Aldi, Cora, Lidl, Metro, SPAR Habits: Huge open air markets at least once a week in the centre of towns, many people prefer to buy their food fresh from the stalls of in-coming farmers than from supermarket shelves.
- 4. APPETIZER!!! Basil Palmiers When someone thinks of Palmiers, the tiny scroll-like pastries, sweet flasky cokkies come to mind. The basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, tangy flavor.
- 5. MAIN MEAL!!! Roasted LemonRosemary Chicken The flavor is excellent than the more simply prepared roasts.
- 6. DESSERTS!!! Chocolate Mousse Chocolate mousseis the typical romantic French dessert.
- 7. DETAILED DESCRIPTION OFBEEF 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-high parsley, thyme, rosemary, peppercorns, cloves, allspice, heat, sauté the pearl onions for about 10 minutes, until bay leaf, and beef. Refrigerate and allow the mixture to they turn tender. Continue cooking them until most of the marinate overnight, or for at least 8 hours. Preheat an cooking liquid evaporates. Add the mushrooms, salt, and oven to 300F. Remove the beef from the marinade and pepper to the pan and sauté them, along with the onions drain it on a clean kitchen towel. Using a slotted spoon, for 5 minutes. Knead together the reserved tablespoon transfer the vegetables to a bowl and reserve the marinade of softened butter and 1 tablespoon all-purpose flour to liquid. In a large Dutch oven set over medium-high heat, make a beurre manie. Stir the beurre manie into the melt 2 tablespoons butter. Fry the bacon in the butter simmering onion and mushroom mixture and cook it for 1 until it is crisp. Keeping the fat in the Dutch oven, transfer minute, until it thickens slightly. Add the thickened the cooked bacon to a plate. Add the drained beef to the vegetable garnish to the Dutch oven and bring the stew to bacon fat and cook over high heat, turning often, until the a simmer for 3 minutes. Remove from the heat and serve beef 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 over medium-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 started seconds. Gradually add the all of the reserved marinade the pre on Thursday, tripled the amounts so needed some liquid, stirring constantly to form a smooth sauce. Drain space and time. Juicy tender and made from Sirloin what the 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 cream with 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. DETAILED DESCRIPTION OF BRIVESTYLE BRAISEDRABBIT!!!! In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set aside. 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 the white 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. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is cooked through. This Brive style rabbit stew recipe makes 4 servings. Brive Style Rabbit Stew Recipe, Member tryanythingsoo: “I wanted a different rabbit recipe instead of run of the mill stew(sorry no offence meant) and came across this. I left out the wine and i added 1 finely sliced leek which i sauteed with the garlic and onions. For the liquid i added enough water to cover the meat. I served the meal with roast parsnips, roast potatoes 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. DETAILED DESCRIPTION OF COGNACSHRIMP WITH BEURRE BLANC SAUCE!!!! Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly 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 is fully incorporated, season the beurre blanc sauce with white pepper and set aside. In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly. Spoon the warm 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 very romantic - and surprisingly quick - meal to make. The prep is very simple; you don't have to be a chef to make this recipe. But it will taste like a chef made it!!! A seafood lover's dream, thanks!”
- 10. RECIPE!!!!! Prep Time: 30Min Ready In: 30 Min 1 1/4 cups whipping cream, whipped Ingredients: In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until 8 (1 ounce) squares semisweet chocolate, the chocolate and butter are melted. Cool coarsely chopped for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and 1/2 cup water, divided remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the 2 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. COMPARISON!!!!!! In France andthe US we both have food (duh, hehe). We doth have super markets to were we buy packaged foods. We eat meals. We both have an Aldi’s. We both have chocolate, coffee, breakfast, lunch and dinner.
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