Tuesday, January 17, 2012
Thursday, January 12, 2012
French Dishes
A classical vegetable stew from Provence, ratatouille can be served both as a main course and a side dish to another specialty. The name of this traditional dish probably derives from the French verb touiller, meaning 'to stir.' The first ...
Though Bouillabaisse was first prepared in Marseille, today it's considered a culinary symbol of the entire country. In its most traditional form, it's a stew of various kinds of fish flavoured with garlic, basil, bayleaf, saffron and a selection of...
Quich
Escargots is a world-famous French dish of cooked land snails. First meticulously cleaned, the snails are removed from their shells, cooked in garlic butter and flavoured with parsley, pepper, wine, cognac, etc. Fitted back into the shells,... more
If there's a dish more commonly associated with France than cooked snails, it's frog legs. Most typically, the French prepare them in a butter, garlic and herb sauce and serve accompanied with a simple salad or a portion of steamed rice. Depending... more
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In France, confit is a term used in reference to various kinds of food that have been treated with a substance that allows their preservation. Confit can last several months, if it's stored in a cool place and sealed. It's one of the oldest... more
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