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French Food In Seattle
2009-02-20 21:44:00 If you are ever in Seattle, I highly recommend Le Pichet.
By: OffTheHill.org
Friday Flash..French Food Photos
2009-01-02 14:07:00 A small selection of the fare I ate on my recent trip to Paris late November early December 2008.There were no shortage of crepes and the number of outlets all over Paris seems to attest to their popularity.I must have eaten onion soup at five or more different eateries during my visit.Each was different,unique in terms of its flavour,colour and consistency.Some were adorned with thick chunks of crouton like bread while others had chewy almost golf sized balls of cheese lurking in the depths of their bowls.Some had almost caramelised pieces of onion floating around.All were delicious.Had I come in summer Im not sure I would have enjoyed the onion soup as much.Nor had the oppurtunity to enjoy thick hot chocolate drinks.One trade off for the lack of colour and flowers in the gardens was the richness and warmth of the food.Sure some of the tourists attractions lacked their summer splendour.Not all the fountains were operating when I visited the Eiffel Tower and the Jardins du Trocadero...
By: porcelain-monkey
How to Cook - Stocks, Clarified
2008-04-01 06:49:00 I used to get a bit confused at times, with terms like bouillon, stock, jus, glaze, demi glace, broth etc., and thought perhaps the same may be true of others. Its all the same - stock. There are two basic stocks - white and brown. You make white stock by boiling bones in water with ...
By: Food...!
Pot Roasted Lamb
2008-03-23 03:29:00 Going by Toni’s recipe of a few days back, I thought of trying it at home. Problem was, I couldn’t find lamb or fresh rosemary. So, decided to follow procedure and change the ingredients. Here’s what finally hapenned: Find a pan large enough to hold leg Fill water, place on heat and add bay leaf, turmeric, salt, ...
By: Food...!
Definition: Chiffonade
2008-03-20 12:44:00 Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. The term comes from the French language. It means "made ...
By: Food...!
Baked Meringue
2008-03-14 05:53:00 If you’ve managed to hold on to your freshly whipped up meringue, then you could either use it as it us as a stuffing or topping - or bake it. If you’re going to be baking it, be creative and see what kind of shapes you can come up with. Line a baking dish with baking ...
By: Food...!
How to make a French Meringue
2008-03-13 03:41:00 I’m not much into deserts - never have been and probably never will be. The attractions of a nice, juicy cut of meat and the things you can do with it are just too much for my cromagnon mentality.The day before however, was a revelation of how addictive deserts can be - I was introduced ...
By: Food...!
Definition: Meringue
2008-03-12 05:48:00 Meringue is a type of dessert plasma made from whipped egg whites and caster sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner’s sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are very light ...
By: Food...!
A Guide To French Food - Some Interesting Facts And Information About Frenc
2008-03-11 01:58:00 You can't stay away from the French food, while in France, the country known worldwide for its numerous gastronomic delights and specialties. Certainly, the French cuisine is extremely diverse including a wide variety of foods and recipes from national and regional cuisines. France really offers one of the richest cuisines in the World.French cuisine is often categorized as National Cuisine and Regional Cuisine. National Cuisine includes the foods that have been integral part of the French culture for ages. These foods include a variety of breads, savory dishes, desserts & pastries, and some preserved foods. Common breads in the French cuisine include Ficelle, Baguette, Flûte, Pain, and Pain Poilane (large xed vegetables), Bouillabaisse (fish soup), Les endives (Belgian endive), Boudin blanc (Delicatethick crusted circular loaf).Savory dishes include Biftek frites (steak & fries), Poulet frites (chicken & fries), Blanquette de veau (blanquette of veal), Coq au vin (chic...
Grilled Aubergine
2008-03-06 03:22:00 I’ve been reading this book on Provence cooking and this one was inspired after some late night reading. Its a very light and fresh dish, served warm rather than hot, which I found absolutely delicious. Tell me what you think! Contrary to my normal narration, I’m going to get a little specific for this one: ...
By: Food...!
Sarkozy wants French Food to have a UNESCO World Heritage Listing
2008-02-23 19:32:00 From news.com.au: “FRENCH President Nicolas Sarkozy said he wants to see French cuisine listed as a world heritage item by the United Nations. “Agriculture and the jobs which produce it every day are the source of our country’s gastronomic diversity. It is an essential element of our heritage,” Mr Sarkozy said at the opening of France’s huge ...
By: France travel
Sandwich Omelette
2008-02-05 06:26:00 This is in continuation to my previous post on Spicy Minced Meat. That was the stuffing. The Sandwich Omelette can probably be compared to the Chinese stuffed bun, but this one is easier and quicker. It has an outer covering of a thin omelette, inside which is are two slices of fresh white bread, inside which ...
By: Food...!
Republic Day Eggs
2008-01-27 15:25:00 Funny name for eggs, I know. Thing is, firstly, I made them on [a day after actually] Republic Day. Secondly, and this is stretching it a bit, these eggs are free from the traditional bondage/dominion of buttered toast. If you believed that, good! If you didn’t, actually, I couldn’t think of any other name for ...
By: Food...!
Fried Eggs with Thyme
2008-01-22 17:47:00 I was trying to be creative this morning with the fresh thyme in my possession - the usual target - Cherie’s breakfast. Try this. Put a little oil in the pan - spread it around a bit. Put small bunch of leaves at various places in the oil - break the egg into a bowl and ...
By: Food...!
Thyme
2008-01-22 17:41:00 Naheed happened to visit the okhla vegetable bazaar a few days back and was nice enough to bring back some fresh thyme for me. Thyme is used most widely in cooking. Thyme is a basic ingredient in Spanish, French, Italian, and Turkish cuisines, and in those derived from them. It is also widely used in Lebanese ...
By: Food...!
Review: Bhiwadi Gymkhana
2007-11-28 10:39:00 We dined at a restaurant in the Bhiwadi Gymkhana a short while back. It is spanking new place with clean, simple decor and good, friendly service. The presence of Manu, the man behind the efficient running of the entire complex, did make a difference to the experience. Our dinner menu comprised minestrone soup (115), ...
By: Food...!
Disgusting French Food
2007-11-13 10:14:00 We have said many times in this blog: French gastronomy is unique and delicious. And I?m going to prove it isn?t always the case.Indeed, French tend sometimes, to eat things that are considered disgusting in other countries or things that couldn?t believe to be eaten.Have your strong stomach ready! Snails are a delicacy in French cuisine, where they are called Escargot. In an English language menu escargot is generally reserved for snails prepared with traditional French recipes (served in the shell with garlic and parsley butter).This dish is in the English-speaking world traditionally associated with French cuisine, and a favourite English derogatory nickname for the French is the Frogs. They are traditionally prepared in a butter, garlic and parsley sauce and often served only with a salad or steamed rice. Here is a recipe for the delicious calf?s head called tête de veau in French: Take out the brains and boil the head, feet, and lights, in salted water, just enough...
Lemon and Spinach Soup
2007-11-12 08:26:00 Having bought some fresh crusty bread on the way back home, I wanted a hearty soup to go with it. Going against my normal defaults, this is a 100% vegetarian soup. 1 cup blanched and pureed spinach 1 cup cauliflower florets 1 cup diced bean curd (tofu) 1/2 cup sliced carrots 1 cup chopped beans 1/2 cup finely chopped onions 1 litre ...
By: Food...!
Pepper Tuna Au Gratin
2007-11-11 08:06:00 On the first day of the weekend, I feel like unwinding with a drink and a simple hot meal. We were out of chicken and I found some fresh (frozen a day previously) Tuna in the freezer. About 20 minutes of active cooking (excluding baking and preparation time) make this a very convenient meal. Did ...
By: Food...!
Stuffed Potato Rings
2007-10-29 18:37:00 Ok, so I love potatoes. Who doesn’t? You can stuff pies, bread, paranthas [a kind of indian roti bread], mash it, fry, boil it, steam it and oh, you can even eat it. This one builds on a previously published recipe - Stuffed Potatoes. If you haven’t seen it, do take a quick look first. I used ...
By: Food...!
Stuffed Potato Rings
2007-10-29 18:37:00 Ok, so I love potatoes. Who doesn’t? You can stuff pies, bread, paranthas [a kind of indian roti bread], mash it, fry, boil it, steam it and oh, you can even eat it. This one builds on a previously published recipe - Stuffed Potatoes. If you haven’t seen it, do take a quick look first. I used ...
By: Food...!
Fish with Garlic and Spring Onions
2007-10-13 13:14:00 Just saw Ram Gopal Varma Ki Aag. Amazingly pathetic. Dialogue delivery sucked. Song sequences were too pseudo new age. Sets and ambience were make-believe. Songs themselves, including the mehbooba remix failed to inspire. The only people who *looked* good were Ajay Devgan, Jr Bacchan and Ms. Matondkar. Big disappointment. Just goes to show, a mega ...
By: Food...!
Fish with Garlic and Spring Onions
2007-10-13 13:14:00 Just saw Ram Gopal Varma Ki Aag. Amazingly pathetic. Dialogue delivery sucked. Song sequences were too pseudo new age. Sets and ambience were make-believe. Songs themselves, including the mehbooba remix failed to inspire. The only people who *looked* good were Ajay Devgan, Jr Bacchan and Ms. Matondkar. Big disappointment. Just goes to show, a mega ...
By: Food...!
Vegetable Dumpling Soup
2007-10-03 20:12:00 This is a simple, hearty soup that can be a whole meal if you like. Some fresh buttered bread would go well, though the dumplings were carb enough for me. At least Indu thought so. Refined Flour Grated cheese Baking powder Mustard powder Salt Pepper Onion Salt Stock [chicken/beef/vegetable] Bay leaves Small finely chopped onion Eggs Chopped french beans Cauliflour florets Chopped Carrots Handful macaroni or other pasta Method: Mix the flour ...
By: Food...!
Vegetable Dumpling Soup
2007-10-03 20:12:00 This is a simple, hearty soup that can be a whole meal if you like. Some fresh buttered bread would go well, though the dumplings were carb enough for me. At least Indu thought so. Refined Flour Grated cheese Baking powder Mustard powder Salt Pepper Onion Salt Stock [chicken/beef/vegetable] Bay leaves Small finely chopped onion Eggs Chopped french beans Cauliflour florets Chopped Carrots Handful macaroni or other pasta Method: Mix the flour ...
By: Food...!
Stuffed Potatoes
2007-10-02 14:18:00 This is quite a simple recipe, but very effective as an entree or a quick [a bit elaborate perhaps] snack. You’ll need: 2 - 3 large potatoes 2 tbsp Grated cheese One egg 1 tbsp flour 1 small onion salt pepper Butter Chicken/Vegetable stock Method: Trim the potatoes from both ends so a cylinder remains. Wash and scrub. Leave the skin on. Cut out the flesh inside ...
By: Food...!
Stuffed Potatoes
2007-10-02 14:18:00 This is quite a simple recipe, but very effective as an entree or a quick [a bit elaborate perhaps] snack. You’ll need: 2 - 3 large potatoes 2 tbsp Grated cheese One egg 1 tbsp flour 1 small onion salt pepper Butter Chicken/Vegetable stock Method: Trim the potatoes from both ends so a cylinder remains. Wash and scrub. Leave the skin on. Cut out the flesh inside ...
By: Food...!
French Style Mutton Stew
2007-10-02 10:06:00 My parents were due to visit a couple of weeks back and I didn’t want to spend all my time in the kitchen. So, decided to make a hearty but small meal for the occasion. Baked a couple of loaves of bread, made some cheesy mashed potatoes and a stew that was simmered for 2 ...
By: Food...!
French Style Mutton Stew
2007-10-02 10:06:00 My parents were due to visit a couple of weeks back and I didn’t want to spend all my time in the kitchen. So, decided to make a hearty but small meal for the occasion. Baked a couple of loaves of bread, made some cheesy mashed potatoes and a stew that was simmered for 2 ...
By: Food...!
Blanquette of Chicken with Spicy Potato Croquettes
2007-09-02 05:55:00 This is a good main course, though I think I could have presented and served it a bit better. My excuse is that it was a quick Saturday afternoon meal. Send me photos of how you did it. You’ll need: Chicken [boneless]: 1/2kg chicken Oil for frying Flour Salt + Pepper For the croquettes: Spicy potato mixture 1 Egg Breadcrumbs For the sauce: 50gm butter 25gm ...
By: Food...!
Blanquette of Chicken with Spicy Potato Croquettes
2007-09-02 05:55:00 This is a good main course, though I think I could have presented and served it a bit better. My excuse is that it was a quick Saturday afternoon meal. Send me photos of how you did it. You’ll need: Chicken [boneless]: 1/2kg chicken Oil for frying Flour Salt + Pepper For the croquettes: Spicy potato mixture 1 Egg Breadcrumbs For the sauce: 50gm butter 25gm ...
By: Food...!
Fried Shrimps / Crevettes Frites
2007-08-26 07:24:00 The last of the ‘Prawn Week’ series, this is a simple and quick recipe that can be modified according to your needs. Wash and drain the shrimp. Do not peel. Fry in hot oil for about a minute. Season [see note] Serve hot Note: Seasoning can be something as simple as table salt, or a little more complex but readily ...
By: Food...!
Fried Shrimps / Crevettes Frites
2007-08-26 07:24:00 The last of the ‘Prawn Week’ series, this is a simple and quick recipe that can be modified according to your needs. Wash and drain the shrimp. Do not peel. Fry in hot oil for about a minute. Season [see note] Serve hot Note: Seasoning can be something as simple as table salt, or a little more complex but readily ...
By: Food...!
TT - 13 Facts about French Food
2007-08-23 00:34:00 The famous Petit Suisse ("little swiss cheese") of Gervais are not from Switzerland, but from Normandy, in France.Crêpes, one of the most popular food in Europe, originate from Brittany, in the west of France.Wine has been made in France since Roman times.There are 450 different wine appellations in France. There are tens of thousands of small wine-producing domain, but only 15% of all French wines enjoy the marketing benefits of AOC designations.Bordeaux alone has over 9,000 different châteaux.72% of the adult French population finds it difficult to understand French wine labels.In 2004, France produced 56.6 millions hectoliters of wine.Wines from the North of France (e.g. Alsace) are usually made from a single variety of grape (e.g. Pinot Noir), whereas wines further south are typically blends of varietals (e.g. Carbernet Sauvignon + Merlot), which is why they do not mention them on the label like in Australia, California, Chile or South Africa.France produces some of the world...
By: Infinitely CRAZY
Asparagus à la flamande
2007-08-20 06:36:00 Asperges à la flamande, is a simple recipe, which can serve well as a side dish or accompaniment to a main course. Method: Boil water, add and mix salt in it Add asparagus and cook Remove asparagus from water Add eggs to water. Hard boil. Remove eggs from water. Peel. Extract yolk and set whites aside for later use [elsewhere] Arrange hot ...
By: Food...!
Asparagus à la flamande
2007-08-20 06:36:00 Asperges à la flamande, is a simple recipe, which can serve well as a side dish or accompaniment to a main course. Method: Boil water, add and mix salt in it Add asparagus and cook Remove asparagus from water Add eggs to water. Hard boil. Remove eggs from water. Peel. Extract yolk and set whites aside for later use [elsewhere] Arrange hot ...
By: Food...!
Alouettes sans Têtes
2007-08-17 06:12:00 Alouettes sans Têtes roughly translated means “Headless birds” or “Doves without heads”. It really isn’t as gruesome as it sounds. It is also known as “Provençal beef paupiettes”. The name is supposedly because in the original recipes, the paupiettes look like headless birds. Another version of the same recipe uses veal and beef. You’ll need: 4 ...
By: Food...!
Alouettes sans Têtes
2007-08-17 06:12:00 Alouettes sans Têtes roughly translated means “Headless birds” or “Doves without heads”. It really isn’t as gruesome as it sounds. It is also known as “Provençal beef paupiettes”. The name is supposedly because in the original recipes, the paupiettes look like headless birds. Another version of the same recipe uses veal and beef. You’ll need: 4 ...
By: Food...!
Vinaigrette
2007-07-31 15:06:00 The sauce of choice when dressing green salads. You’ll need: Pinch of salt 1 tbsp Vinegar 3 tablespoons oil [try olive] pinch of pepper Method: Put salt into bowl Put in vinegar and mix till it disolves Add oil and pepper. mix well. Optionally, the vinegar could be substituted with lemon or orange juice depending on your salad. If you do so, the ratio of the ...
By: Food...!
Vinaigrette
2007-07-31 15:06:00 The sauce of choice when dressing green salads. You’ll need: Pinch of salt 1 tbsp Vinegar 3 tablespoons oil [try olive] pinch of pepper Method: Put salt into bowl Put in vinegar and mix till it disolves Add oil and pepper. mix well. Optionally, the vinegar could be substituted with lemon or orange juice depending on your salad. If you do so, the ratio of the ...
By: Food...!
Great French Food in London
2007-07-28 05:18:00 Anyone staying in the Knightsbridge area of London should take advantage of the fact that the best French restaurant in London, Racine Restaurant, is only a short walk away on Brompton Road. Sure, you can easily get to France these days via the Chunnel but a reasonably priced French meal in central London can hit the spot without a train trip. We had lunch here after a morning of shopping at nearby Harrod?s. This restaurant, on the surface, looks like it might be a bit stuffier and, well, ?French? than it really is. While the tables are crispy laid out and the place feels a bit heavy with all the leather and wood, the focus of the cuisine is on French country cooking and that alone helps dispel the stodginess that I first felt when I walked in. Quail, rabbit, duck and lamb are all popular dishes so we had the rabbit (great) and quail (amazing, definitely the better of the two). The wine list is what it should be at a French restaurant. Our service was just on the cusp of being over-... |
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