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La cuisine Francaise ( French Cuisine)
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Gascon cuisine has also been a great influence over the cuisine in the southwest of France.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional have proliferated in variations across the country. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.
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The Croissant.
The first production of a Croissant dates back to 1683. That year, Austria was under siege by the Turkish Empire. In Vienna, the Turkish assailant found that time was slipping past and decided to dig an underground tunnel to enter the city. The Vienna bakers, the majority of whom worked underground, heard noises and called in the army. The Turks were discovered and retreated.

The bakers were thanked and honoured and they decided to make bread in the shape of a crescent moon (the symbol of the Turkish flag) and the croissant was born. One hundred years later, Marie Antoinette (Austrian Princess who married Louis XVI), introduced the croissant to the French Aristocrats.

It was only at the start of this century that the butter puff croissant was created, and became the French national product in 1920.
Apple pie
8-inch sweet short paste
1 lb apples (such as Golden apples)
1 cup sugar
1 egg
1/4 cup flour
1 tsp cinnamon
1/2 cup whipping cream
3 tb cognac or calvados brandy

Peel, quarter, cut the apples into 1/8 inch slices. Toss them in a bowl with 1/2 cup of sugar and cinnamon. Arrange them in the pastry shell. Bake in the oven for about 20 minutes. Then let cool. Beat the egg and 1/2 cup of sugar until mixture is pale yellow. Beat in the flour, then the whipping cream, and finally the brandy. Pour in the mixture over the apples. Return to oven for 10 minutes. Sprinkle with sugar and return again to oven for 20 minutes.
Keep warm until ready to serve
Onion Soup
A traditional night or early morning light meal. Is usually served during a party when guests begin to feel tired. Real recipe has water instead of beef stock

1 1/2 onions thinly slice, butter
0,3kg beef stock
1 tb Cognac or Brandy
2 tbs flour
1/2 tsp. salt
French bread or hard toast
1 cup of grated cheese

Slice onions very thinly. Melt butter in a pan and cook onions. Stir the flour and gently blend it with the onions. Add beef stock and Cognac. Bring to a boil. Reduce heat to low, cover and simmer for 20 to 30 minutes. Toast the bread for 10 minutes. Pour soup into bowls, float bread and add cheese. If the bowls are ovenproof bowls, you can place the filled bowls under the broiler to brown the cheese.
Bon appetit!
French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.
Everyone appreciates a frugal recipe, it is cheap and delicious. It is easy to cook french food which is healthy, recession-proof French food that suits your budget and bring a touch of the French bistro to your home kitchen.


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