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mariacallous · 1 month

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Before Yotam Ottolenghi had British Jewry in a sumac-scented chokehold, there was Evelyn Rose. With a weekly column in the Jewish Chronicle (the U.K.’s leading Jewish newspaper) for over 40 years and 14 cookbooks, she was the face and soul of the Anglo Jewish kitchen.

From the 1960s to 2000s, rare was a Shabbat or holiday meal where at least one of Rose’s recipes didn’t feature. In fact, many of my family’s “signature” dishes (my mother’s stuffed cabbage, my grandmother’s lemon drizzle cake) are actually Rose’s, with a couple of small tweaks. Receiving Rose’s tome, “The Complete International Jewish Cookbook” (1976), when leaving home or getting married remains a rite of passage for British Jews. Mine is stained and annotated, just as my aunt, who gave it to me, intended. “Use and enjoy,” she wrote on the inside cover. “I expect to see it, in years to come, scribbled in, spattered and sticky!”

How Rose shaped the culinary habits of British Jews and beyond is a tale of perseverance, passion and a little bit of chutzpah.

Born in 1925 in Manchester, U.K., Rose lived there all her life except for a four-year stint in the U.S., where she was evacuated during World War II. A home economics course at her Seattle high school sparked a passion for cooking, and she studied cooking demonstration techniques at the Manchester College of Housecraft on her return to the U.K.

In the 1950s, Rose pitched a Jewish cookery course to BBC, the largest broadcasting corporation in the world, opening the program with a recipe for cheese blintzes. She went on to become the resident cook at Granada Television and cookery editor of Family Doctor Magazine, among other accolades.

Rose began writing for the Jewish Chronicle in the late ‘50s. At the time, Florence Greenberg was well into her fourth decade of writing the weekly cookery column that Rose would take over a couple of years later. Greenberg was influential in her own right: She’d launched the column and was the second British writer to author a Jewish cookbook. And while Rose had already set herself apart from Greenberg by proving there was an appetite for Jewish food in the U.K. outside of Jewish media, this achievement alone was not enough.

To appeal to Jewish readers, Rose branded herself as a contemporary, cosmopolitan Jewish cook. She emphasized healthy eating and portion control, with lighter takes on traditional Ashkenazi dishes, and expanded the boundaries of Jewish food by incorporating dishes from the Diaspora. In the introduction of the second edition of “The Complete International Jewish Cookbook” renamed “The New Complete International Jewish Cookbook” (1992), she writes:

“Whereas the first edition of this book was heavily weighted towards the Ashkenazi kitchen, I have since read widely, consulted, eaten, cooked and now include many dishes from the Sephardi cuisine in all its exciting manifestations. I hope this will give a more balanced picture of Jewish cuisine worldwide.”

From recipes for baba ganoush to ma’amoul cookies to layered kibbeh,Rose was remarkably ahead of the times in her definition of Jewish food and her willingness to play with classic fare. (See: Gefilte Fish Provencal, where classic gefilte fish patties are poached in a tomato sauce with thinly sliced bell peppers and Herbs de Provence.)

Few have made the connection between Rose and Ottolenghi, an Israeli chef who’s established a food empire in the U.K. (and beyond) in the last 20 years, including uber-successful restaurants and cookbooks. Deemed “the Ottolenghi Effect,” he’s transformed the way Britain cooks by championing vegetables and Middle Eastern ingredients. Ottolenghi’s popularity among Anglo Jews today suggests he is Rose’s natural successor, but one only has to flick through “The New Complete International Jewish Cookbook” to see that she introduced her readers to many of the dishes he would become synonymous with.

Rose was able to challenge her readers with unfamiliar recipes and ingredients because they trusted her. She weaved straightforward, quick recipes among lesser-known, modern and elaborate dishes. Most importantly, her recipes were rigorously tested and, I can confirm, stand the test of time.

Rose passed away in 2003 at age 77, but the U.K., who has always loved its culinary leading ladies, will be forever changed by her. “Evelyn has become,” wrote Mandy Ross for the Guardian, “a collective Jewish mother to Jewish mothers everywhere. She is our modern matriarch.”

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eazy-group · 1 year

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Chicken Mustard Stew

New Post has been published on https://eazywellness.net/chicken-mustard-stew/

Chicken Mustard Stew

Last Modified: Aug 8, 2023 by Katie Hale · This post may contain affiliate links · Leave a Comment

Are you in the mood for a hearty meal that is both delicious and healthy? Look no further than our Chicken Mustard Stew! With succulent chicken pieces, a tangy mustard sauce, and a blend of savory herbs and spices, this stew will tantalize your tastebuds and leave you feeling satisfied. Plus, it’s perfect for those on a paleo or keto diet, with its emphasis on protein-rich chicken and flavorful vegetables.

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Chicken Mustard Stew

While some may find cooking a whole chicken to be challenging, fear not! Our easy-to-follow recipe will help you achieve perfectly tender and juicy meat every time. And with a cooking time of just under an hour, this one-pot wonder is both practical and satisfying.

This is perfect served alongside your favorite roasted vegetables or even this grilled zucchini.

Ingredients

Serves: 6 Prep Time: 20 minutes Cook Time: 55 minutes

6 cloves garlic

1 whole chicken

2 onions

1 can chopped tomatoes

1 tablespoon Herbs de Provence

2 bay leaves

½ cup white wine

¼ cup Dijon mustard

3 tablespoon cooking fat

Salt

Black pepper

How to Make Chicken Mustard Stew

Melt the cooking fat over medium heat in a Dutch oven. Once melted, brown the chicken pieces on all sides, then remove and set aside. They will not be cooked through.

To the remaining fat in the pan, add the onions and garlic. Cook for 5 minutes, stirring occasionally.

Add the tomatoes, wine, herbs, salt, and black pepper. Stir together and simmer for 10 minutes. cooking fat in a large pot or Dutch oven. Brown chicken pieces on all sides. shly ground black pepper. Simmer for 10 minutes, stirring occasionally.

Add the chicken back to the Dutch oven and cook for 45 minutes.

When the chicken is cooked through, stir in the Dijon mustard. Taste and add more salt and black pepper if needed.

More Chicken Recipes

Want another meal with chicken as the focus? Check out some of the ideas below and bookmark your favorite to make soon.

📖 Recipe

Chicken Mustard Stew

Flavorful and nourishing paleo chicken mustard stew for a healthy meal.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 626 kcal

Instructions

Heat cooking fat in a large pot or Dutch oven. Brown chicken pieces on all sides. Set chicken aside.

1 whole chicken, 3 tablespoon cooking fat

In the same pot, cook garlic and onions until onions are soft (around 5 minutes).

6 cloves garlic, 2 onions

Add chopped tomatoes, white wine, herbes de Provence, 1 teaspoon each of sea salt and freshly ground black pepper. simmer for 10 minutes, stirring occasionally.

32 oz tomatoes, 1 tablespoon herbs de Provence, 2 bay leaves, ½ cup white wine

Return chicken pieces to the pot and cook for another 45 minutes.

Stir in ¼ cup of homemade or Dijon mustard. Adjust seasoning with additional sea salt and freshly ground black pepper if desired. Serve.

¼ cup Dijon mustard, Sea salt and freshly ground black pepper

Notes

This can be made with any combination of chicken pieces. Cooking it bone-in will result in a much richer flavor, but you can use boneless skinless chicken pieces if you prefer.

Nutrition

Calories: 626kcalCarbohydrates: 23gProtein: 41gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 143mgSodium: 609mgPotassium: 1148mgFiber: 6gSugar: 13gVitamin A: 807IUVitamin C: 29mgCalcium: 142mgIron: 6mg

Keyword chicken mustard stew, chicken stew

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spice-bazaar · 1 year

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The Basics of Making Homemade Spice Blends

Diversity adds excitement to life, and what better way to diversify your cooking skills than by making your own spice blends at home? Creating your own Bestspice blends not only gives you control over the flavors and spiciness in your dishes but also brings long-term benefits. Moreover, there's a sense of satisfaction in crafting a personalized spice blend, knowing that you've created something truly unique and delicious. In this article, we will explore some fantastic recipes for homemade spice blends that are easy to make and versatile enough to enhance a variety of dishes. So, gather your mortar and pestle, and let's begin!

The Best Recipes for Homemade Spice Blends

Spice blends are the secret weapons of home cooks who want to elevate their dishes from ordinary to extraordinary. With just a few simple ingredients, you can create a world of flavors that will make your taste buds dance. So, grab your spice grinder and get ready to take your cooking to the next level.

Italian Seasoning Blend

The Italian seasoning blend is a classic combination of herbs and spices used in various dishes. This blend typically includes dried basil, oregano, thyme, and rosemary. You can also add garlic powder, onion powder, and red pepper flakes for an extra kick. To make this blend, mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried thyme, 1 tablespoon of dried rosemary, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1/2 teaspoon of crushed red pepper flakes in a small bowl. Store the blend in an airtight container and use it to season pasta dishes, pizzas, and roasted vegetables.

Curry Powder Blend

Curry powder is a staple in Indian cuisine and can add a burst of flavor to any dish. While there are many variations of curry powder, a basic recipe usually includes cumin, coriander, turmeric, ginger, and cayenne pepper. To make this blend, mix 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1 tablespoon of ground turmeric, 1 tablespoon of ground ginger, and 1/2 teaspoon of cayenne pepper in a small mixing bowl. Store the blend in an airtight container and use it to season curries, stews, and rice dishes. This blend works particularly well with chicken curries.

Taco Seasoning Blend

If you're a fan of Mexican cuisine, you'll love this spice blend. Taco seasoning blend is a versatile mix that can be used to season ground beef, chicken, or vegetables for tacos, burritos, or nachos. A basic recipe for taco seasoning typically includes chili powder, cumin, garlic powder, onion powder, and paprika. To make this blend, mix 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of paprika in a small bowl. Store the blend in an airtight container and use it to season ground meat or vegetables for a delicious taco night.

Garam Masala Blend

Garam masala is a blend of various ingredients commonly used in Indian cuisine. To make this blend, mix 2 tablespoons of ground cinnamon, 1 tablespoon of ground cardamom, 1 tablespoon of ground cloves, and 1 teaspoon of nutmeg in a small bowl. Store the blend in an airtight container and use it to season curries, soups, and roasted vegetables.

Herbs de Provence Blend Herbs de Provence is a French spice blend that typically includes a mixture of dried herbs such as thyme, rosemary, oregano, marjoram, and lavender tandoori spices.

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taesteofhome · 5 years

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Stuffed Onions, Provençal Style

#onions #side dishes #french cuisine #recipes #food #root vegetables #vegetables #stuffed onions #herbes de provence #shallots #vegetarian

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noshes4nerds · 5 years

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Drenchen Style Sauteed Mudhopper Legs in Gravy

Culinary creations from the world of Thra continue. During our edible adventures, we find ourselves in the Swamp of Sog, home to the fierce, tree dwelling Drenchen clan of Gelfings. The Drenchen Clan is the clan from which the Gelfing insurgent Gurjin hails.They are the only Gelfings that are as capable of living in water as they are on land, for they’re the only Gelfings with gills as well as lungs and wings more adapted to swimming than flying. So, my first thought when approaching a potential cuisine for this swampy clan was swampy food. Now what kinds of animals can one find in murky marsh water? Insects, amphibians, and reptiles of course! Keeping that in mind, I have chosen to make a meal of the humble Mudhopper, or as we on Earth call them, the frog. I’ve ended up with a rich, hearty, and savory meal that would endear anyone to this most unusual of proteins. Alongside the legs, I’ve included a couple side dishes. This recipe feeds three Gelfling adventurers, or two very hungry Gelfling, with veggies and tubers to spare, or course. WARNING: This is a 2.5-3 hour recipe TOOLS: Large bowl (for marinating frog legs) Parchment paper, Baking sheet Two pans Liquid measuring cup Solid measuring cups and spoons plate 1 meat knife 1 paring knife 1 chef’s knife 1 hand greater

Food processor Tinfoil Small baking dish Oven

Toaster oven INGREDIENTS: For Potato side dish: Cooking Spray 1 small bag of baby golden potatoes or fingerling potatoes 1.5 Tbsp Olive Oil Salt and Pepper to taste For the Vegetable side dish: 1 Large King Oyster Mushroom 1 Large Chinese Eggplant 2 Shallots 1/4 Sweet onion 1 tbsp olive oil 1/4 Cup White Wine

Herbs de Provence (optional) For the Frog’s Legs: 1 and 1/2 lbs Frog Legs (skinless) 2 cups of milk ( or plant based milk, if you’re lactose intolerant) 3 tbsp of flour ( or gluten free flour) 1 and 1/2 cup of white wine 1 tbsp of Italian parsley 1 lemon

2 tbsp lemon juice 2 bulbs of garlic

2 tsp butter

Salt and pepper to taste.

For your potatoes:

Preheat oven to 400 °F ( 204.444 Celsius). Thoroughly wash your baby potatoes. Pat them dry and slice each in half. Line baking sheet with parchment paper and spray with cooking spray. Rub your potatoes down with olive oil till evenly coated. Salt and pepper to your liking. Roast your potatoes from 40-60 minutes or until golden brown and slightly crispy. For the veggies:

Wash the mushrooms, shallots, onion, and eggplant. Slice 1/4 of the sweet onion as well as all the shallots.

Slice the eggplant into 1/4 inch rounds. Cube the mushrooms.

Heat oil to medium heat. Add eggplants and cook till slightly squishy, stirring occasionally to prevent burning.

Add the mushrooms and saute until slightly browned, stirring occasionally to prevent burning. Add onions and shallots and cook until slightly browned. Add the wine and stir until the wine has boiled off and all the veggies are glazed.

For the frog legs: In a large bowl, add your milk and frog legs until the legs are covered. Marinate in the fridge for 1 hour, turning the legs 30 minutes in.

While marinating the legs, prepare the garlic bulbs by slicing the tops of, removing the papery outer skin, and rubbing them in olive oil. Place your garlic bulbs on a small, greased, tinfoil lined baking sheet and roast in your toaster oven at 400 °F for 40 minutes.Remove garlic bulbs from toaster oven and cool for 10 minutes. Remove outer skin from roasted cloves and set cloves aside.Grate the skin off of your lemon (zest it), directly into the food processor.

Add roasted garlic cloves, parsley, and lemon juice. Pulse until smooth. After your hour has passed, remove the legs from the milk and pat dry. On a plate, rub the legs down in flour.Heat butter and 1 tbsp of oil in the pan over medium heat. Add the legs and cook for 2 minutes.

Add another tbsp of oil and flip the legs, cooking for 2 minutes.

Add the third tbsp of oil, half,the parsley mixture, and the wine. Simmer the frogs in the wine for 10 minutes, stirring occasionally.

Turn up the heat slightly and cook until the sauce becomes a thick and rich gravy. Top with leftover parsley mixture and serve with vegetables and potatoes.

#drenchen clan #drenchen #the dark crytsal: age of resistance #The Dark Crystal #gelflings #the dark crystal food #frog legs #wi #garlic #veggies #swamp food #swamp of sog #nerdy recipe #ndery #nerdy food #noshes4nerds

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chefftruffle · 4 years

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Southern Lentil Stew

Greetings to all and welcome to the FOOLOG. My name is Khalieb Rufael, aka Cheff Truffle, and I am here to take you on a journey through the culinary industry through the wide eyes of a young, black, aspiring Chef de Cuisine and journalist. I am 23 years old and have been working in restaurants for the past 7 years. Before you ask, I don’t specialize in any specific genre of cuisine. Even though I have made strong efforts to learn the basics of French cuisine, it’s not all I care about. After living and working in France for several months last year in an attempt to gain experience in a classical restaurant setting, I realized something. While France does stand as the home of classic culinary arts, it is not the home of the best dishes, and I am here to prove that by displaying delicious example after example.

Before I send you off to dive into this plethora of recipes, I want to give credit to those who came before and paved the road for me to cook and teach about the food we all love. So I will start with some of the classic recipes of the region of the world I call home. This includes my humble origin in the rural south of Louisville, Kentucky, to where I grew up, in the incredibly diverse metropolis of Houston, Texas. I will talk about experiences and recipes I learned in working in the restaurant industry as well as recipes I learned traveling abroad to Africa, Europe and beyond. I pray for many more travels to come, and with that, many more experiences, as well as many more recipes to make sense of it all. Without further ado, welcome to the blog of a traveling chef.

SOUTHERN LENTIL STEW

First, This is the Recipe for a Simple Lentil Stew. My mother taught me how to make a vegetarian version of this amazing dish. I love my mother for many reasons and one of those is introducing me to vegan and vegetarian food. Oftentimes, people (non-vegan) have mixed perceptions about vegan food, believing that, for some reason, it will be somewhat lacking in substance or be missing essential flavors than its animal based counterpart. I think it’s best to leave those people to believe what they want, in the end, more food for us! After trying this recipe, you too will understand why I say that.

With that being said, I also learned an incredible lentil stew recipe while staying on a farm in the Aix-en-Provence of France, this recipe contained Lardon. Lardon is smoked pork belly (Bacon) cut into little match sticks, rather than long thick strips like american Bacon. The smoky flavor of the meat adds an incredible bite to the stew, and not to mention, a captivat Hiing aroma as well. If you’re not comfortable eating pork, for whatever reason you may have, and you still want the same effect, I recommend using smoked turkey pieces instead.

It was taught to me by both my Mother and my host in Aix-en-Provence to soak the lentils in cold water, at least 4 hrs before cooking. This is done because the outer shell of the lentils may contain anti-nutrients that can interfere with or slow down digestion. You can avoid that by buying canned lentils, but I must point out that they don’t have equal nutritional value, plus, you would be missing out on all the fun of waiting and anticipating such an incredible dish.

This recipe should yield about 10 servings of Stew. I always recommend seasoning to taste and taste as you go! Don’t be afraid to dip a clean spoon into the pot and taste what the process is like, it may be uncomfortable at first but over time it will help improve all of your cooking ten fold!

INGREDIENTS:

Okay! Let us begin. You will need before we start:

1 cup of Green (or Red) Lentils

2-3 Chicken Bouillon Cubes (1 tbsp of Norr Chicken Flavoring) & 3 cups of Water or 3 cups of Chicken Stock

3 Stalks of Celery

1 Green Bell Pepper

1 Yellow Onion

1 Large Carrot

3 Sweet or Russet Potatoes

4 Cloves of Garlic

1 Smoked Turkey Tail (Optional)

A few leaves of fresh Sage

Salt and Pepper to Taste

Cayenne Pepper

1 tbsp Curry or Garam Masala

PROCEDURE:

Start by adding your pre soaked lentils into your 3 cups of water or chicken broth and bring to a boil. These should boil until soft which may take around 30-40 min with occasional stirring..

At this time, if you choose to use smoked meat such as turkey tails or a turkey leg, I recommend pre boiling it in a separate pot, before adding it to the lentils. It gives you a chance to pick through it for any bones and/or cut into ideal sized pieces, however this part is not necessary, seeing that if you cook the meat long enough, it will break down into smaller pieces itself.

In another pan, sauté your Holy Trifecta (celery, bell pepper, and onion) until brown while seasoning with salt, then add your garlic & sage and sauté for around 5 minutes.

Prepare your carrots and potatoes by cutting into relatively small but equal sized pieces.

Try and press a few lentils against the side of the pot with your stirring spoon. When they smash easily, you’ll know it's time to add in your sauteed veggies and carrots and potatoes (as well as turkey meat). Now is a great time to add season and then taste.

15-20 minutes later, when your carrots and potatoes reach the proper level of doneness, have a quick taste for salt, and your stew is ready to eat.

I hope you enjoy cooking these lentils and add different spices and veggies as you like. Its important that after making it, you share it with your family and loved ones so it will continue to get passed down.

Stay tuned for many more recipes to come.

Love,

Cheff Truffle

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askwhatsforlunch · 5 months

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Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

#Recipe #Food #Provençal Pork Chops #Provençal Pork Chop recipe #Pork Chops #Marinated Pork Chops #Pork and Sausage #Fleur de Sel #Black Pepper #Black Peppercorns #Herbes de Provence #Paprika #Chilli #Ground Chilli #Olive Oil #Provençal Cuisine #French Cuisine #Southern France #Regional Cuisine

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lucasdsimmonstx · 5 years

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French Food and Wine Pairings

France has one of the broadest cuisines on earth. Its influence on western food is undeniable. It has been the inspiration and starting point of many food trends and styles for generations. Classic French cuisine, as interpreted by talented chefs like Escoffier and Bocuse, will never go out of fashion.

Distinct regions divide France, each with deeply rooted cooking traditions that revolve around one cornerstone of French culinary tradition: wine.

Whether we’re talking about the alpine highlands, the Atlantic shores, or the warm Mediterranean basin, food is always remarkable, and pairs heavenly with local wine.

These are some of the most representative French wine and food pairings. True classics to know and love.

Muscadet and Oysters

Strong, humid winds hit the Atlantic coast of North-eastern France; home to one of the most underrated classic wine styles: Muscadet. The neutral, acidic, simple-is-beautiful wine pairs well with the oceanic produce of the region.

Crustaceans, herring, scallops and sole are typical of the area. They all work well with the citric, mouthwatering whites like Muscadet. Tourists and locals classically enjoy oysters, raw on their shell, always with a glass of the cool white made with the Melon de Bourgogne grape.

Sauvignon Blanc and Soft Cheese

Follow the Loire river into continental France to find vast extensions of Sauvignon Blanc vineyards; the weather is cold enough to produce wines with piercing acidity and enticing sharp flavors.

These wines are perfect for the goat cheeses made in the region like Valençay and Chavignol. Craftsmen also produce Brie and Camembert close by, styles that work nicely with the aromatic Sauvignon too.

The French make goat’s cheese all around the country, this is the original chèvre. Shaped as a crottin, pyramid, or cylinder, either powdery white or covered in ash, styles are limitless. Harder and weightier examples of goat cheese exist, but it’s the fresh, soft examples that shine best with Sauvignon Blanc.

Alsace and Choucroute

Alsace is a magical region dosed with a German spirit. You can see it in the architecture, and also in the food. Pork sausages, ham, it all mirrors the typical Germanic table.

Their famous mixed platter of charcuterie with sauerkraut called choucroute garnie is a great example of the region’s culinary tradition.

Alsatian white wine, whether it’s Riesling, Pinot Blanc, Gewurztraminer or Muscat, goes well with the uncomplicated Alsatian dishes.

A pizza-like dish called tarte flambé, baked flatbread topped with cheese and onion, or the ubiquitous quiche are other classic examples of white food that works great with white wine. Alsatians make excellent beer too, another classic pairing to discuss another time.

Burgundy and Boeuf Bourguignon

Hundreds of years of political, religious and merchant activity have made from the quiet hills of Burgundy a gourmand’s utopia. From escargot to coq au vin, the province has plenty of inspiriting dishes to offer alongside their world-famous wine.

Boeuf bourguignon is a classic beef stew. This one-pot dish might seem like peasant food, but it’s a regal example of the typical French food. Carrots, onions and local herbs give flavor to this dish, but the secret ingredient is wine, from which the recipe gets its second name.

A good example of Burgundian red, especially sturdier Pommard or Gevrey-Chambertin have the weight, acidity, and matching flavors to tame the substantial dish.

Bordeaux and Canard

Red Bordeaux is almost always a merger of several local grapes, Cabernet Sauvignon and Merlot leading the way. The structured wine is a well-known match with beef and lamb, but locals love pairing it with another local speciality: duck.

Confit de Canard consists of flavorful duck meat cooked in its fat. The result is an intense dish matched only by the tannic grip, and generous bouquet of the red Bordeaux wines. Acidity is vital to cut the fatty meat too. The result is a heavenly pairing like no other.

Beaujolais and Andouillette

Beaujolais is both a wine region and a wine style. The young, lively Beaujolais Nouveau is surely the first thing to pop up on your mind, but dedicated producers make age-worthy examples in the best sites, all from the misunderstood Gamay grape.

Lyon is the gateway to the Mediterranean basin, still influenced by the intellectual Burgundian cuisine, this city has a rich culinary history. The Andouillette sausage, a regional favorite, is made of pork and veal offal.

This delicacy is strongly flavored, especially when grilled. It has a wild profile that goes very well with the light-bodied red Beaujolais. The uncomplicated wine plays a secondary role, but a crucial one reviving the palate and boosting a whole array of ripe fruit aromas to the pairing.

Provence Rosé and Bouillabaisse

There’s no better seafood stew than the Provençal Bouillabaisse. Fresh, local ingredients and Mediterranean seasoning makes this flavorful soup an ideal dish to pair with warm sunny days. Ask anybody, and you’ll see that the dry, precise rosé from the region is not just the right way to go, but the only one.

French rosé has crisp acidity and addictive subtle red fruit flavors that work well with any Mediterranean dish and sea produce. Sipping rosé in the Côte d’Azur should be on everyone’s bucket list, and enjoying a warm Bouillabaisse while at it, simply makes it better.

The list goes on and on; French cuisine was born alongside winemaking tradition. Local pairings have been fine-tuned by time, and recipes transcend generations. The result: Gastronomic heaven.

The post French Food and Wine Pairings appeared first on SOMM • Reviews of Sommelier Courses and Wine Schools.

from SOMM • Reviews of Sommelier Courses and Wine Schools https://www.somm.us/french-food-and-wine-pairings/ from SOMM https://somm3.tumblr.com/post/188632934614

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mattemendoza86 · 5 years

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French Food and Wine Pairings

Distinct regions divide France, each with deeply rooted cooking traditions that revolve around one cornerstone of French culinary tradition: wine.

Whether we’re talking about the alpine highlands, the Atlantic shores, or the warm Mediterranean basin, food is always remarkable, and pairs heavenly with local wine.

These are some of the most representative French wine and food pairings. True classics to know and love.

Muscadet and Oysters

Sauvignon Blanc and Soft Cheese

Follow the Loire river into continental France to find vast extensions of Sauvignon Blanc vineyards; the weather is cold enough to produce wines with piercing acidity and enticing sharp flavors.

Alsace and Choucroute

Alsace is a magical region dosed with a German spirit. You can see it in the architecture, and also in the food. Pork sausages, ham, it all mirrors the typical Germanic table.

Their famous mixed platter of charcuterie with sauerkraut called choucroute garnie is a great example of the region’s culinary tradition.

Alsatian white wine, whether it’s Riesling, Pinot Blanc, Gewurztraminer or Muscat, goes well with the uncomplicated Alsatian dishes.

Burgundy and Boeuf Bourguignon

A good example of Burgundian red, especially sturdier Pommard or Gevrey-Chambertin have the weight, acidity, and matching flavors to tame the substantial dish.

Bordeaux and Canard

Beaujolais and Andouillette

Provence Rosé and Bouillabaisse

The list goes on and on; French cuisine was born alongside winemaking tradition. Local pairings have been fine-tuned by time, and recipes transcend generations. The result: Gastronomic heaven.

The post French Food and Wine Pairings appeared first on SOMM • Reviews of Sommelier Courses and Wine Schools.

Source: https://www.somm.us/french-food-and-wine-pairings/

from SOMM https://somm3.wordpress.com/2019/10/27/french-food-and-wine-pairings/

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nisrinemariablog · 2 years

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Hi guys, welcome back to our blog!

Today we bring you another recipe, another specialty from our region!

Today we are going to show you how to prepare the famous: Calissons

Originally from Aix en Provence, the calisson is a classic confectionery of Provençal and Occitan cuisine, a fruit paste of candied melon and almonds crushed together and coated with royal icing, in the shape of a shuttle.

A specialty of Aix-en-Provence since the 15th century, it is a delicacy that is one of the thirteen desserts of the Provençal tradition.

List of ingredients

* 300 g almond powder

* 2 x 180g icing sugar

* 220 g candied melon

* 40 g candied orange

* 20 g candied lemon

* 2 tablespoons orange blossom water

* 2 or 3 unleavened sheets

* 1 egg white

Preparation of the recipe

1. Cut the candied fruit (melon, orange and lemon) into pieces. Put them in the bowl of your mixer or your blender, pour the orange blossom water, and mix until you obtain a smooth and homogeneous preparation. Some recipes say to mix with the almond and the sugar, for that, you really need to have a good machine, I do not recommend it.

2. Put the candied fruit mixture in the bowl of your food processor, or in a salad bowl if you don't have a food processor. Add the ground almonds and 180g of icing sugar. Mix until you get a homogeneous mixture.

3. Form a ball and roll it out on an unleavened sheet.

4. Turn the dough over onto a sheet of baking paper. Cut the dough using a calisson-shaped cookie cutter directly on the unleavened sheet: place the cookie cutter and cut around the inside with a knife. Do this until you have cut out all the dough.

5. Place the calissons on a rack and let them dry for about 1 hour.

6. Meanwhile, prepare the icing: mix the remaining 180g of icing sugar with the egg white using a whisk.

7. Spread a little icing on the calissons using a small spatula or the tip of a knife. Let the frosting air harden and you're done!

Now you know a lot about Calissons. We hope you like it, that you do it, that you enjoy it. See you soon with a new recipe.

See you soon guys!!

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spice-bazaar · 1 year

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Basic Recipes for Homemade Spice Blends

As the adage suggests, diversity adds flavour to existence. And what superior approach to diversify your culinary skills than homemade spice blends? Crafting your spice blends not only grants you to control the flavours and spiciness in your cuisine, but it also results in the long run. Additionally, there is a sense of gratification in creating a personalised spice blend, knowing that you've created something truly unique and delicious. In this article, we'll explore some of the top spice recipes for creating homemade spice blends that are easy to make and versatile enough to use in a variety of dishes. So grab your mortar and pestle, and let's get started!

Ultimate Recipes for Homemade Spice Blends

Spice blends are the secret weapons of home cooks looking to elevate their dishes from ordinary to extraordinary. With just a few simple ingredients, you can create a world of flavours that will make your taste buds dance. So grab your spice grinder and get ready to take your cooking to the next level.

Italian Seasoning Blend

The Italian seasoning blend is a classic mix of herbs and spices that is used in a variety of dishes. This blend typically includes dried basil, oregano, thyme, and rosemary. You can also add garlic powder, onion powder, and red pepper flakes for added flavour. To make this blend, mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried thyme, 1 tablespoon of dried rosemary, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1/2 teaspoon of crushed red pepper flakes in a small bowl. Store the blend in an airtight container and use it to season pasta dishes, pizzas, and roasted vegetables.

Curry Powder Blend

Curry powder is a staple in Indian cuisine and can add a burst of flavour to any dish. While there are many variations of curry powder, a basic recipe typically includes cumin, coriander, turmeric, ginger, and cayenne pepper. To make this blend, mix 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1 tablespoon of ground turmeric, 1 tablespoon of ground ginger, and 1/2 teaspoon of cayenne pepper in a small mixing bowl. Store the blend in an airtight container and use it to season curries, stews, and rice dishes. This blend is one of the best spices for chicken curries.

Taco Seasoning Blend

If you're a Mexican cuisine lover, then you are going to love this spice blend. Taco seasoning blend is the top spice menu in Mexican cuisine and a versatile spice mix that can be used to season ground beef, chicken, or vegetables for tacos, burritos, or nachos. A basic recipe for taco seasoning typically includes chilli powder, cumin, garlic powder, onion powder, and paprika. To make this blend, mix 2 tablespoons of chilli powder, 1 tablespoon of ground cumin, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of paprika in a small bowl. Store the blend in an airtight container and use it to season ground meat or vegetables for a taco night.

Garam Masala Blend

Garam masala is a blend of different ingredients that are commonly used in Indian cuisine. To make this blend, mix 2 tablespoons of ground cinnamon, 1 tablespoon of ground cardamom, 1 tablespoon of ground cloves, and 1 teaspoon of nutmeg in a small bowl. Store the blend in an airtight container and use it to season curries, soups, and roasted vegetables.

Herbs de Provence Blend

Herbs de Provence is a French spice blend that typically includes a mix of dried herbs such as thyme, rosemary, oregano, marjoram, and lavender. To make this blend, mix 2 tablespoons each of dried thyme, 2 tablespoons of dried rosemary, 2 tablespoons of dried oregano, 1 tablespoon of dried marjoram, and 1 tablespoon of dried lavender in a small bowl. Store the blend in an airtight container and use it to season roasted meats, vegetables, and potatoes.

Tandoori Blend

Tandoori spice blends are a popular ingredient in Indian cuisine, known for their rich, complex flavours and bold, vibrant colours. Although pre-made spice blends are readily available in stores, making your tandoori spice blend at home can be a fun and rewarding way to experiment with different flavour combinations. Typically made from a blend of aromatic spices like cumin, coriander, turmeric, and paprika, tandoori spice blends can be customised to suit your taste preferences.

In conclusion, creating your homemade spice blends is a simple yet highly rewarding experience. Not only does it allow you to customize your flavors according to your liking, but it also saves you money in the long run. From classic blends like Italian seasoning and Cajun spice to unique blends like pumpkin pie spice and curry powder, the options are truly endless. So why not take a step outside of your comfort zone and try creating your homemade spice blends today? Your taste buds will thank you.

#food #foodmyheart #foodpics #recipe #spice #blends

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etreasuryvala · 3 years

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The Culinary of Herbes De Provence

Herbes De Provence is an Aromatic Mixture of Dried Provençal Herbs & Spices, which Traditionally includes Thyme, Basil, Rosemary, Tarragon, Savory, Marjoram, Oregano, & Bay leaf.

Herbes De Provence is most commonly used in French Cuisine, though the Flavors also Pair Well with Mediterranean Cuisine.

Fines Herbes is a Variation of Herbes De Provence used in French Cuisine & is made from Chopped Parsley, Chives, Tarragon, & Chervil.

Fines herbes is used to Season more Delicate Dishes with Short Cooking Times like Fish, Eggs, & some Chicken Recipes, whereas herbes De Provence is a Catchall Seasoning for a variety of Dishes. Unlike Herbes De Provence, which is adapted & changed to Taste & Personal Preference, Fines Herbes has a Set List of Ingredients to achieve One Singular Taste Every Time.

Herbes De Provence is Classic in Provencal Cooking enjoy it in Recipes for Ratatouille, Tapenade, Stuffed Vegetables, & Beef Daube.

Combine with Olive Oil & Brush over Chicken or Fish before Grilling or Roasting, use instead of Italian Herbs in your next Pizza or Pasta Sauce or Toss Root Vegetables with Herbes De Provence & Olive Oil before Roasting.

NO REPOSTING WITHOUT PERMISSION"

#etreasuryvala #HerbesDeProvence #MediterraneanCuisine #Spice #Spiceseeds #herbs #Flavor #Aroma #Piquancy #CulinaryDishes #Culinary #NationalSpices #InternationalSpices #NationalSpiceSeeds #NationalHerbs #InternationalSpiceSeeds #InternationalHerbs #NutritionalValue #Stimulate #Appetite #Zest #Enhance #Flavors #NaturalTaste #Cuisines #Color #Preservative #industriallyprocessedfoods #foodgasm

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travelonlinetipsofficial · 3 years

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These are the 10 best restaurants in Paris, ranked by local expert

New Post has been published on https://www.travelonlinetips.com/these-are-the-10-best-restaurants-in-paris-ranked-by-local-expert/

These are the 10 best restaurants in Paris, ranked by local expert

There’s something comforting about wandering outside and seeing the familiar – familiar surroundings, familiar faces, familiar bakeries, butchers and, yes, bistrots. It’s always a challenge to update this ‘Best Restaurants’ list for Paris. It’s like having to choose your favorite child. And with 44,896 restaurants in Paris (as of last count in 2017, compared to NYC’s 26,697 also from 2017 tally) I’d be fibbing if I said I’d tried them all.

But that said, there are some bstrots and neighborhood favorites that remain with you long after the meal has stopped lingering. So this update of Best Paris Restaurants is for all of you who yearn to visit the City of Light just one more time, for those of you who dream of visiting for the first time, and for those of us who never left. It’s for all of us who have come to love and appreciate the familiar, the familial, and the faces at the corner bistro we see as we pass on our daily comings-and-goings. In other words, sometimes the simplest really is the best.

After wandering the streets and visiting the landmarks of Paris, there are times when all you really want is a good meal. Those times seem to occur quite often in Paris where excellent bistros and restaurants line nearly every street you walk down. And that’s not to mention all those ‘must’ places, you know, the ones that have all the user recommendations and Instagram photos.

But image doesn’t always equate with quality. So when the only thing that will do is a satisfying, taste-good, sure-fire meal, you can have confidence that any of these restaurants on this list won’t let you down. Some offer haute cuisine, what some men might call frilly food, and others offer just that perfectly grilled, thick steak served with potatoes and an excellent glass – or bottle, why not? – of red wine.

Many of today’s noteworthy chefs here in Paris have begun to practice the cult of personally sourced ingredients. There was a time when restaurants made their purchases at the big fresh market called Rungis out by Charles De Gaulle airport, every morning. Many still do that, but you’ll find that the really finicky chefs have their fish provider, their meat cultivator and their butter and cheese curator on speed dial on their portable phones. And some even have their own vegetable gardens. Here on this list, many of these chefs meet that telling criteria.

‘In the heart of the gariguette;’ That is this Provençal Restaurant/Bistrot’s moniker. Lets air that out a bit. Ready for a mini-deep dive into French nostalgia and romantic cultural references? ‘Gariguette’ refers to the potpourri of scents you find when hiking the dry, hot country trails of the S. of France. The scent is evocative of sagebrush, thyme, rosemary and a distant hint of lavender. For a French person it prompts memories of long, langourous summer afternoons spent playing petanque while sipping pastis on summer holiday. And this is exactly where you step into when you enter Chez Janou. Time stops and all of a sudden you are ‘en Provence’ once again. The central, classic zinc bar is lined with over 80 types of different pastis that you can order by the glass. The menu is just as classic and full of nostalgia. Much of it is market driven.

Recommended for Best Restaurants because: Leave room for chocolate mousse, it’s served in a big soup terrine and is enough for a table of four. Also prepare to taste pastis!

Paige’s expert tip: I love Paris, but sometimes you really do wish you were ‘en Provence.’ At this neighborhood bistrot, you get to have it both ways. As you enter Chez Janou, you get to step into a France that’s been immortalized in the caper films of Louis de Funes. All that is good and right, classic and delicious about France, you’ll find here at this simple, neighborhood bistrot hidden just a stone’s throw away from Place des Vosges and Bastille. Here you can always find an abundant selection of fresh-caught seafoods and shellfish. And, of course, succulent meats grilled ‘à point’ round out the choices. The bistrot’s sprawling terrace in the summer not only encircles the angular sidewalk but overtakes the little ‘place’ across the street, too. The decor is full of Jacques Tati posters from 1950s films.