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Dish French
French Food: The History And Advancement Of French Cuisines
The French Cuisine evolved through various interesting incidents. The French cuisine is famous for royal culinary styles and cosmetic freshness of components used.
The French dishes display impact of political transformations that happened in France from time to time. You can enjoy some amazing creations like Bouef Bourguignon- which is a beef marinated in red wine. The French are serious about their cooking, and they consider it an art. They keep it at par with other art forms like painting music, dance, etc. That is the reason many of their dishes are heavily seasoned.
Today we see that French cooking involves lots of presentation and preparation, which evolved during the medieval times. The sauces were much more thicker than the ones served in the present times. Because it involved lots of seasonings, which were prepared from heavy creams and butters. Also the usage of mustard in meat preparations gained prominence during this time.
During the 19th century, sauces became the integral part of French cuisine. And By the early 20th century the French cuisine have evolved into 5 stations, which were mainly known as "brigade system". These stations were roasted grilled and fried food, cold dishes, soups, vegetables, and pastries.
Each region of France has its own distinct cooking style and cuisine. Like in any other country all regions in have their own signature dishes. Like the coastal areas are famous for their seafood's, prepared using sea bass, scallops, herrings, sole, etc. Similarly Normandy is famous for "moules a la cr?me Normande". Brittany is famous for mussels, lobster, and crayfish preparations. The cauliflower thickened stews are chief attraction of North France. These stews are served with rich artichoke side-dishes. Also you can enjoy delicious "Salade Ni?oise" at Cote d' Azura. This salad is prepared using ingredients like tuna and black olives.
The French egg recipes are savored and favored due to the uniqueness and creativity. You can enjoy various egg omelets, which are heavily seasoned with herbs and spices.
The French desserts are also famous for their unique tastes and creative culinary styles. For eg: Crepe is one such pancake , which is prepared from wheat flour and filled with ingredients like berries, cinnamon, nuts, bananas, jellies, ice cream, chocolate sauce, maple syrup, and jams to soft fruits and powdered sugar. The other popular French desserts like choux a la cr?me, tarts, chocolate mousse, and pastries also ooze the same richness and taste as the Crepe..
About the Author
For more information on some fantastic french recipes please browse
french recipe
. You can also have a look at german recipes by clicking
german recipe
Does anyone know a good recipie for a authentic french dish?
I am looking for a tastey authentic french dish for my French class. We are having an end of the year party in which we have to bring a authentic french recipie. If you have any good ones, post them please!
My personal favourite French (Canadian) dish is of course Poutine.
french fries, cheese curd and gravy
so YUMMY
Or if you want a France French dish:
Boeuf Bourguignon
3 lb beef bottom round steak, cut into 1 ¼” cubes
2 onions, coarsely chopped
2 tsp dried thyme
1 tbsp cracked black peppercorns
3 tbsp green peppercorns, drained
3 bay leaves
3 tbsp olive oil
¼ tsp ground cloves
3 c red wine
2 tbsp each butter and olive oil
3 c peeled and sliced carrots
8oz bacon, cut into ¼ x1” sticks
2 tsp sugar
4 tbsp flour
1 c rich beef stock
4 tbsp butter
1 lb tiny, white, peeled onions
¾ lb fresh mushrooms, halved
4 tbsp finely minced parsley
buttery croutes (recipe follows)
Marinate the beef cubes with chopped onion, thyme, black pepper, green peppercorns, bay leaves, 3 tbsp olive oil, cloves
and red wine overnight. Heat 2 tbsp each butter and olive oil in a large, heavy Dutch oven or stainless steel pot over med-high heat. Remove the beef from the marinade and pat dry. Add the beef to the pot and sauté, stirring until lightly browned on all sides.
Add the carrots and bacon and continue to sauté until lightly browned, adding the sugar during the last minute.
Sprinkle the meat and vegetables with flour and cook, stirring, until the mixture is a light brown, taking care not to scorch the flour. Stir in salt to taste. Add the reserved marinade and beef stock, and bring the mixture to a simmer. Cover the pan tightly and simmer the stew over the lowest heat for 3 hours, or bake in a 300F oven for 3 hours. Stir the stew 2-3 times during cooking.
While the stew is simmering, melt 2 tsp of the butter, and sauté the tiny onions slowly until they caramelize and turn a rich golden brown on all sides. Heat the remaining 2 tbsp butter and sauté the halved mushrooms until lightly golden on all sides.
Uncover the finished stew and stir in the onion and mushrooms. Heat the stew through for 15 min, uncovered, and taste and correct for seasonings. Set aside 30 min before serving. Sprinkle the warm stew with parsley. Tuck in the croutes, and serve.
BUTTERY CROUTES:
8 slices firm, white, bread, at least ¼” thick, crusts trimmed, cut in half diagonally to from triangles, 4 tbsp butter, 4 tbsp olive oil
Air-dry the bread triangles on a wire rack for several hours. Heat the butter and oil in a large non-stick skillet over med heat.
Fry the triangles, several at a time, until crispy and golden brown on both sides. Set aside on brown paper to cool. Serve within 2-3hrs.
Bank Kitchen Recipe: French Apple Crescents