French recipes and cooking
In French cuisine, some dishes are consumed as national courts throughout France, and others with specific regional origins. A common factor in all the dishes in the French language is the emphasis on good quality ingredients (especially local produce), and a careful preparation.
Here are some popularFrench dishes:
– Bouillabaisse – A fish soup, a native of Marseilles. In general, a variety of seafood used to prepare the soup and celery, leeks, onions and tomatoes. The stew, and fish are usually served in separate bowls, with the stew poured over French bread and topped with bread crumbs, olive oil and Chili Peppers ( "Rouiller).
– French onion soup – a soup made of onions and sauce, baked with cheese and croutons. According to the legendThis soup was invented by King Louis XV of France.
– Coq au vin – chicken fricassee with wine, bacon, mushrooms and garlic. Galli elderly are traditionally used in the shell, since they contain more connective tissue, resulting in a rich broth.
– Beef Bourguignon (French:) cooked Boeuf Bourguignon) – Beef stew with red wine, seasoned with garlic and herbs, carrots, onions and bacon (bacon from the back of a pig, then garnished with onions and mushrooms.
– Escargot – Groundsnails cooked with butter and garlic – often served as an appetizer.
– Blanquette de veau – veal, mushrooms and onions in cream sauce cooked.
– Pot-au-feu – A spicy beef and vegetable stew. In general, carrots, celery, leeks, onions and beets are used in the bowl.
– Quiche Lorraine – A dish baked with cream, eggs and bacon (but non-traditional cheese) crust made of paste. When the onions are added, the Court known as Alsacienne Quiche.
– Sausage – A Traditional French sausage from Lyon, Troyes and Cambrai. It can be eaten hot or cold, and has a very strong odor that some people very uncomfortable, and is very familiar. Note: The version prepared sausage sold in the U.S. is not the same!
– Pancakes – thin pancakes of wheat flour. Originally from Brittany (France: Bretagne), come in both savory (salt pancakes) and desserts (sucrées crepes) variety.
– Chocolate> Mousse – A sweet creamy egg and cream, and taste of chocolate.
– Crème brûlée – a cream base, usually flavored with vanilla and only covered with a layer of hard caramel from burning sugar under a grill or other sources of intense heat.
– Eclair – A cable back to work, cool and then filled with cakes, cream (cream Patissier), custard or whipped cream, then covered with chocolate or icing.
– Profiteroles – SmallPastry filled with pastry cream (crème Patissier) or whipped cream. Often served with chocolate sauce.
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