http://www.thefrenchtouch.biz/categorie-11123258.html Last articles posted in the category "French Cooking" of blog "The French Touch" en http://fdata.over-blog.net/3/29/25/51/avatar-blog-1120048561-tmpphpXFT0th.jpg http://www.thefrenchtouch.biz/categorie-11123258.html Thu, 27 Oct 2011 21:41:17 +0200 Thu, 27 Oct 2011 21:41:17 +0200 En.over-blog.com RSS 2.0 Engine Copyright 2012 www.thefrenchtouch.biz French Cooking http://www.rssboard.org/rss-specification/ http://www.thefrenchtouch.biz/article-37031462.html
Blanquette de veau is a French veal dish. The term 'blanquette' comes from the French word for "white" (blanc), being a ragout (stew) with a white sauce. In a typical recipe, pieces of veal meat (shoulder, breast) and aromatic vegetables (onion, celery, carrot etc) are simmered at length in[...]]]> Tue, 15 Dec 2009 01:39:00 +0100 58ba9d53b5993a9ee9afebea7a7aea52 French Cooking http://www.thefrenchtouch.biz/article-37031462-6.html#anchorComment http://www.thefrenchtouch.biz/article-37150144.html
Beef bourguignon also called Beef Burgundy, is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions, carrots, a bouquet garni and garnished with pearl onions andmushrooms.[...]]]> Mon, 14 Dec 2009 00:36:00 +0100 4871859e46af7e8e110179a550b01571 French Cooking http://www.thefrenchtouch.biz/article-37150144-6.html#anchorComment http://www.thefrenchtouch.biz/article-37153006.html
The pot-au-feu ( "pot on the fire") is a French beef stew. Many countries have similar dishes with local ingredients. A typical pot-au-feu contains: - low-cost cuts of beef that need long cooking, - usually some kind of cartilaginous meat, such as oxtail and marrowbone, - vegetables: carrots,[...]]]> Sun, 13 Dec 2009 04:49:00 +0100 94974c9176a3aad8f2dcc28b04758ee2 French Cooking http://www.thefrenchtouch.biz/article-37153006-6.html#anchorComment http://www.thefrenchtouch.biz/article-37152988.html
There are those simple dishes that you want to make because you need family food, and because it reminds you of what your mum used to make when you were a child. Stuffed tomatoes are that kind of food for me. Those big tasty tomatoes are stuffed with a melt of beef and veal with garlic, onions[...]]]> Sat, 12 Dec 2009 04:48:00 +0100 cd485cebbaf4e8362db8bf0e81b1eb28 French Cooking http://www.thefrenchtouch.biz/article-37152988-6.html#anchorComment http://www.thefrenchtouch.biz/article-choucroute-41124163.html Fri, 11 Dec 2009 00:42:00 +0100 a128974ec56ff6e106ae225be4d42d3f French Cooking http://www.thefrenchtouch.biz/article-choucroute-41124163-comments.html#anchorComment http://www.thefrenchtouch.biz/article-37150319.html
There are countless variations of the dish Poulet a la creme.Made famous in the Bresse region in France, this recipe is a preparation of chicken browned in butter and then braised in a thyme-infused wine and cream reduction. The chicken is served with caramelized mushrooms, onions, and shallots[...]]]> Fri, 11 Dec 2009 00:41:00 +0100 2cc7f2f9cfc07a5d9c9bb19f506fa3cd French Cooking http://www.thefrenchtouch.biz/article-37150319-6.html#anchorComment http://www.thefrenchtouch.biz/article-tartiflette-43085288.html Thu, 10 Dec 2009 07:45:00 +0100 1ea557124230e6bd82bc4752a662a6ba French Cooking http://www.thefrenchtouch.biz/article-tartiflette-43085288-comments.html#anchorComment http://www.thefrenchtouch.biz/article-choucroute-garnie-dressed-sauerkraut--43085670.html
Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages, other salted meats, charcuterie and potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the[...]]]> Wed, 09 Dec 2009 08:05:00 +0100 dc3dea677c99fff2dada2118735cb69d French Cooking http://www.thefrenchtouch.biz/article-choucroute-garnie-dressed-sauerkraut--43085670-comments.html#anchorComment http://www.thefrenchtouch.biz/article-saumon-en-croute-salmon-in-puffed-pastry-44303077.html
What an elegant entrée, this salmon cooked in a fish-shaped puffed pastry. This is an excellent blend of salmon, spinach, creamy herb sauce and puff pastry. For a dinner party or buffet dish guaranteed to wow guests ! $ 22.50 per person Minimum 6 guests. For smaller quantities, please ask for[...]]]> Tue, 08 Dec 2009 23:59:00 +0100 91ceca905b673929552a17d07153ac53 French Cooking http://www.thefrenchtouch.biz/article-saumon-en-croute-salmon-in-puffed-pastry-44303077-comments.html#anchorComment http://www.thefrenchtouch.biz/article-steak-tartare-raw-ground-beef-44303318.html
Steak tartare is a meat dish made from finely chopped or ground raw beef. It is often served with onions, garlic, capers, herbs and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), and a egg yolk. A popular legend is that the dish is named after the[...]]]> Mon, 07 Dec 2009 00:06:00 +0100 b3da2a72bccd630fffa2b201f2f468d0 French Cooking http://www.thefrenchtouch.biz/article-steak-tartare-raw-ground-beef-44303318-comments.html#anchorComment