News Update :
Showing posts with label French Cuisine. Show all posts
Showing posts with label French Cuisine. Show all posts

Friday, 13 April 2012

Foie Gras (or) Pâté de foie gras in French Cuisine

Foie Gras (or) Pâté de foie gras is is the fattened liver of a waterfowl either duck or goose and is a popular and well-known delicacy in French cuisine. It is pronounced as "fwah grah" meaning "Fat Liver" and is mostly rich,delicate and buttery unlike that of an ordinary duck or goose liver.
Ingredients
Canned Foie gras - 12 in number(14-18 ounces)
Asparagus tips -24
Tomatoes - 12
Mustard - 1tbsp
Artichoke bottom cooked - 1
Butter lettuce or frisée
Chives or Olives chopped - 2 tbsp
Lemon juice -1/4 cup
Truffle Oils - 1/2 cup
Olive oil -1/2 cup [Sunflower Oil optional]
Pepper powder
Salt to taste

Preparations
  1. Blend lemon juice, mustard, and artichoke bottom until smooth.
  2. To the above drizzle the oils in a thin stream.
  3. In a bowl, mix all the other ingredients smoothly (you can also arrange them using your creativity).
  4. Finally add Pepper,Chives and Salt to taste

[Continue reading...]

Tuesday, 25 October 2011

French Carrot Soups

This carrot soup is very simple and can be done in the home easily.
IngredientsCarrots - 4
Potatoes - 2
Turnips -1
Butter - 50 g
Warm water - 1 and half cup
Salt and Pepper to taste
Onions - 2
Preparation

  1. Melt the butter in a large pan and cook the carrots and turnips in a low heat 
  2. Add the salt and pepper, water and potatoes and let it cook for an hour in medium flame.
  3. Stir occasionally
  4. In a pan , cook the onion in some butter and keep it aside.
  5. Blend the soup and add a little milk. 
  6. Mix the onion to the above step and let it simmer for 10 mins
  7. Serve Hot

[Continue reading...]

French Soups - Pumpkin Soups or Soupe Au Potiron

Pumpkin soup known as "soupe au potiron" in French is their traditional soup.If you get your hand at a pumpkin why not try your hand at this soup.It proves to be delicious

IngredientsPumpkin flesh 1.5 kg
Medium sized potatoes - 5 to 6
Double cream - 4 tbsp
Garlic croutons(available in stores)
Salt and pepper to taste
Preparations

  1. In a cooking bowl, boil three to four cups of water and bring it to boil
  2. When the water boils, into it put the pumpkin chunks along with peeled and cubed potatoes
  3. Let it cook for about 45 mins and then smash it into pieces until the required consistency.
  4. Add the salt and pepper according to taste
  5. Finally add the double cream and plenty of garlic croutons
  6. Serve Hot
You can also add butter and milk for more delicious and thick taste.

[Continue reading...]

Sunday, 9 October 2011

French Cuisine - Sole Meuniere

Ingredients
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Salt
Fresh black pepper
10 sprigs parsley
 

Sole Meuniere Recipe serve 6
Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.
Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.
Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.
Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.
Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.
Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.
[Continue reading...]

French Cuisine -Roast Chicken Provencal

Ingredients
1 whole roasting chicken (4 or 5 pounds)
2 tb of extra virgin olive oil
1 tb of minced garlic
1 tb of fresh thyme or 1 tsp of dry thyme
1/2 tsp of fresh rosemary or 1/4 tsp of dry rosemary
1 tsp of fresh oregano or 1/2 tsp of dry oregano
1 tb of black pepper
Zest and juice from one lemon
1 tsp of salt

Roast Chicken Provencal Recipe serve 6
Step 1: Preheat oven to 350 degrees F (175 degrees C)
Step 2: Rinse the chicken
Step 3: Zest the lemon in a bowl, and the lemon's juice remaining. Add the provencal herbs (thyme, rosemary, oregano) and the garlic, cut in tiny pieces, pepper and salt. Add the olive oil. Mix well
Step 4: Put the chicken in a large plate or bowl. Pour the mix of olive oil, provencal herbs and zest over the chicken
Step 5: Place the chicken in the roaster of the oven and heat during 45 to 50 minutes
Serving: You can serve the chicken with roasted potatoes and vegetables
[Continue reading...]

French Cuisine - Chicken_Fricasee

Ingredients
1 Chicken (3 lb / 1.4 kg)
1 Onion
Carrots
1 oz butter (25 g)
2 tb flour
3 cups chicken bouillon or stock
1 cup dry white wine
1 parsley sprigs
1/2 lb mushrooms
2 egg yolks
1/2 cup whipping cream
Lemon juice
Salt, black pepper
 
Chicken Fricassee Recipe serve 6
Step 1: In a casserole or skillet, cook the carrots and onion in butter for 5 minutes over moderate heat. Cut the chiken in about 10 pieces. Add the cut-up chicken in the skillet. Turn it every minute for 4 minutes until slightly golden yellow.
Step 2: Lower heat, cover and cook very slowly. Turn the chicken once while cooking.
Step 3: Add salt, pepper and flour on both sides of the chicken. Cover and cook slowly for 4 to 5 minutes. And turn the chicken once during the process.
Step 4: Remove from heat. Boil the bouillon/stock and pour in over the chicken. Add the wine, parsley and just enough bouillon/stock or water to cover the chicken. Bring to the simmer. Cover and maintain for 30 minutes.
Step 5: Cook the mushrooms in butter with a drop of lemon juice. Retrieve the cooking juice of both the mushrooms and chicken. Simmer the cooking juice in a casserole for 3 minutes. Remove the fat from it. Then raise heat and boil, stir it well until the sauce reduces itself, enough to get 2 1/2 cups from it.
Step 6: Blend the egg yolks and cream. While beating it, add the sauce very slowly. Pour the sauce in the casserole again and cook at medium to high heat. Stir the sauce all the way. Boil for 1 minute. Add a drop of lemon juice and salt & pepper.
Step 7: Pour the sauce over the chicken and vegetabbles. Heat the chicken fricassee if needed. Add butter before serving.
[Continue reading...]

French Cuisine in the Pondicherry,Puducherry India

The once under French colonial Puducherry has not only learned trades and grooming from French but also learned their style of cooking. Being still a favourite destination for French people, Pondicherry has many restaurants and hotels that specialize in French foods. Now, who would tells me that the French is stylish only in grooming? Flavor your tongue buds in these delicious convivial specialities and delicate confectioneries of the French  

SOUPS
SOUPE AU PORTIRON OR PUMPKIN SOUP 
FRENCFRENCH CARROT SOUP
VEGETARIAN
CHEESE AND TOMATO SALAD
FOIE GRAS SALAD
TRUFFLE  SALAD
FRIED POTATOES WITH GARLIC
CEPS WITH POTATOES AND GARLIC
BRAISED TOMATOES
NON-VEGETARIAN DISHES
BOUILLABAISSE
GARBURE
SOLE MEUNIERE
ROAST PIKE
ROAST CHICKEN PROVENCAL
LOBSTER AU GRATIN
CASSOULET
FRIAND FOIE GRAS
CHICKEN FRICASSE
FISH AND POTATO BAKE
MUSSELS
COQ AU VIN

[Continue reading...]

Follow by Email

Popular Posts

Recent Posts

 
Copyright © 2011. Puducherry Informations . All Rights Reserved.