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La Garbure de Nadine van Eendseisoen

La Garbure de Nadine van Eendseisoen


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Verwyder die vel van die gebakte eendpote en sit dit eenkant om krake te maak.

Verhit die eendpote vir 15 tot 20 minute in 'n oond van 350 ° F tot deurgaar. Laat afkoel; trek die vleis van die bene af en skeur dit in stukke. Sit die eendvleis eenkant.

Voeg 5 liter koue water saam met die hamstok in 'n groot pot en bring tot kookpunt.

Verlaag die hitte en laat die hamstok prut, gereeld skuim, totdat die water troebel begin word, 20 tot 30 minute.

Voeg die aartappels, wortels, raap, prei, ui en boontjies by en laat 1 1/2 uur prut oor matige hitte, af en toe soos nodig.

Voeg die voorbehoude eendkonfyt en die kool by en laat nog 20 tot 30 minute prut, af en toe skuim.

Voeg die knoffel by en prut nog 15 minute.

Verwyder die hamhak, verwyder die vel, trek die vleis in stukke van die been af ​​en sit die vleis terug in die pot. Gooi die been en vel weg. Geur die vullis na smaak met sout en peper.

Uit die boek: EENDSEISOEN: Eet, drink en ander ongelukke in Gascogne - Frankryk se laaste beste plek deur David McAninch. Kopiereg © 2017 deur David McAninch. Herdruk met vergunning van Harper, 'n afdruk van HarperCollins Publishers.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hoop jy het 'n goeie eetlus, want dit is nie om te eet nie.

Gedurende die Middeleeue was Gascogne 'n prinsdom wat die suidwestelike hoek van Frankryk beset het. In die moderne tyd is daar geen amptelike afbakening nie, maar die suidwestelike streek van Frankryk, wat die stad Bordeaux insluit, word steeds in die volksmond Gascogne genoem. Die gebied is ryk aan kleurryke geskiedenis en karakters uit die verlede, waaronder die beroemde soldaat d 'Artagnan wat in die 17de eeu geleef het en later as karakter in Alexander Dumas se romans gedien het, insluitend die Drie Musketiers.

Gascogne is 'n landelike gebied, meestal 'n gebied met golwende heuwels, en die plaaslike ekonomie is hoofsaaklik gerig op landbou en toerisme. 'N Uitstekende kombinasie vir almal wat belangstel in lekker eet. (Kaart verskaf deur Wikipedia.)

Hier is nege spesialiteite van Gascogne wat almal ten minste een keer moet geniet. Elkeen kry, soos die meeste Franse kos, weelderige aandag in die vervaardiging daarvan en elkeen speel 'n hoofrol in die fassinerende geskiedenis van die Franse kombuis. Soos altyd, moedig ek u aan om meer te leer oor u kos; dit kan u genot net verhoog.

    Foie Gras. Dit is die vetgemaakte eend of ganslewer waarvan ek sekerlik gehoor het. Die voëls word met krag gevoer (genaamd le gavage) sodat hul lewer buite verhouding groot word. Hoewel dit by sommige omstrede is, word die kunsvlyt van foie gras al honderde jare in Gascogne beoefen. Die resultaat is 'n ryk lekkerny wat so gewild was by vieringe in Frankryk dat Kersfees net nie dieselfde sou wees nie. U kan hier meer leer oor foie gras.

U kan vanaand 'n voorsmakie van Gascony kook met hierdie heerlike koolsop. Hierdie gevarieerde groente- en vleisbredie word in Frankryk bloot Garbure genoem. Dit moet die herfsgroente bevat wat vars en mooi lyk. U sal ook vullis vind wat gemaak is met verskillende varkvleissnitte, en u kan die eendkonfyt maklik weglaat en nog steeds 'n baie stewige bredie hê, goed om enige vegetariërs in die huis op te vet.

Let daarop dat ek blikkiesbone vir hierdie resep gebruik het, maar die meer tradisionele metode sou wees om met ongekookte boontjies te begin en dit aan die begin te kook. In elk geval werk dit goed.

  • 3 raap, geskil en in blokkies gesny
  • 2 preie, skoongemaak en in ringe gesny
  • 4 wortels, in ringe gesny
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • ruiker garni
  • peper
  • 1 blikkie 4 stukke eendkonfyt
  • 3 blikkies witbone, gedreineer en afgespoel
  • 1 kop kool, gekap
  • 4 aartappels, in blokkies gesny
  • 1 brood effens ou Franse brood, in blokkies gesny
  • 2 tot 3 koppies gerasperde kaas - Gruyere werk goed, maar jy kan ook Swiss gebruik

Verhit die olyfolie in 'n groot soppot oor matige hitte en voeg die raap, preie, wortels, uie en knoffel by. Kook, af en toe roer vir 10 minute of tot die groente begin sag word. Voeg die bouquet garni en ongeveer 4 koppies water by. Geur soos jy wil met peper. Die groente moet net met water bedek wees, en u moet moontlik nog 'n bietjie byvoeg terwyl dit kook.

Verlaag die hitte en laat die sop 90 minute lank onbedek prut.

Berei intussen die eend voor as u dit gebruik. Maak die blikkie oop en verwyder die stukke eend (doen dit versigtig, anders loop u eendvet vinnig oral op). Verwyder die duidelike vet uit die eend en haal die vleis van die bene af. U behoort ongeveer 3 koppies eendvleis te kry. (U kan die eendvet bespaar om iets anders te kook as u wil.)

Voeg die eendvleis, die bone, die gekapte kool en die aartappels by die soppot. Prut nog 90 minute en voeg 'n minimale hoeveelheid water by om te verhoed dat dinge aan die onderkant van die pot kleef.

As u gereed is om te bedien, gooi die sop in 'n groot oondvaste bak. (U kan ook individuele uiesopbakke gebruik.) Bedek met Franse broodblokkies en druk dit effens in die sop. Bedek met gerasperde kaas en bak 20 minute in 'n oond van 350 grade F tot goudbruin bo -op.

Lewer 6 ruim porsies.

Toussaint beteken letterlik alle heiliges, en was oorspronklik 'n dag wat die Katolieke kerk geskep het om al die heiliges te herdenk. Met verloop van tyd het hierdie praktyk verwar geraak met die Fete de Morts (of Day of the Dead) wat op 2 November, die dag na Toussaint, gevier is. Die onderstaande toneel beeld Toussaint -dag uit omstreeks die begin van die 20ste eeu en is deur die Franse skilder Emile Friant geskilder.

In die moderne Frankryk het die viering van Toussaint op 1 November ontwikkel tot 'n herdenkingsdag vir geliefdes wat oorgegaan het. Gedurende die laaste paar dae in Oktober vind u krisante oral te koop, en dit word in groot trosse gekoop om grafte te versier. Toussaint is 'n amptelike vakansiedag in Frankryk en gesinne vergader ter nagedagtenis aan die wat geskei is. Na 'n besoek aan die begraafplaas word 'n groot maaltyd bedien, en wat geëet word, wissel aansienlik van streek tot streek en van gesin tot gesin.

Baie dankie dat u tyd saam met my deurgebring het. In die volgende uitgawe, word op 18 November uitgereik jy kan leer hoe die Franse tradisioneel Kersfees vier, net betyds om 'n Franse tikkie by jou vakansie te gee.

Stuur hierdie nuusbrief aan as u u vriende van La Marmite wil laat weet. En kontak my gerus met terugvoer. U insette word waardeer!

As u hierdie nuusbrief ontvang omdat 'n vriend dit aan u gestuur het, kan u u eie eksemplaar van La Marmite aanmeld: teken in op La Marmite.

'N Bientot en onthou om van jou kos te geniet!

Nuut! Kommentaar

Sê wat u pas gelees het! Laat my 'n opmerking in die kassie hieronder.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hoop jy het 'n goeie eetlus, want dit is nie om te eet nie.

Gedurende die Middeleeue was Gascogne 'n prinsdom wat die suidwestelike hoek van Frankryk beset het. In die moderne tyd is daar geen amptelike afbakening nie, maar die suidwestelike streek van Frankryk, wat die stad Bordeaux insluit, word steeds in die volksmond Gascogne genoem. Die gebied is ryk aan kleurryke geskiedenis en karakters uit die verlede, waaronder die beroemde soldaat d 'Artagnan wat in die 17de eeu geleef het en later as karakter in Alexander Dumas se romans gedien het, insluitend die Drie Musketiers.

Gascogne is 'n landelike gebied, meestal 'n gebied met golwende heuwels, en die plaaslike ekonomie is hoofsaaklik gerig op landbou en toerisme. 'N Uitstekende kombinasie vir almal wat belangstel in lekker eet. (Kaart verskaf deur Wikipedia.)

Hier is nege spesialiteite van Gascogne wat almal ten minste een keer moet geniet. Elkeen kry, soos die meeste Franse kos, weelderige aandag in die vervaardiging daarvan en elkeen speel 'n hoofrol in die fassinerende geskiedenis van die Franse kombuis. Soos altyd, moedig ek u aan om meer te leer oor u kos; dit kan u genot net verhoog.

    Foie Gras. Dit is die vetgemaakte eend of ganslewer waarvan ek sekerlik gehoor het. Die voëls word met krag gevoer (genaamd le gavage) sodat hul lewer buite verhouding groot word. Hoewel dit by sommige omstrede is, word die kunsvlyt van foie gras al honderde jare in Gascogne beoefen. Die resultaat is 'n ryk lekkerny wat so gewild was by vieringe in Frankryk dat Kersfees net nie dieselfde sou wees nie. U kan hier meer leer oor foie gras.

U kan vanaand 'n voorsmakie van Gascony kook met hierdie heerlike koolsop. Hierdie gevarieerde groente- en vleisbredie word in Frankryk bloot Garbure genoem. Dit moet die herfsgroente bevat wat vars en mooi lyk. U sal ook vullis vind wat gemaak is met verskillende stukke varkvleis, en u kan die eendkonfyt maklik weglaat en nog steeds 'n baie stewige bredie hê, wat goed is om vegetariërs in die huis op te vet.

Let daarop dat ek blikkiesbone vir hierdie resep gebruik het, maar die meer tradisionele metode sou wees om met ongekookte boontjies te begin en dit aan die begin te kook. In elk geval werk dit goed.

  • 3 raap, geskil en in blokkies gesny
  • 2 preie, skoongemaak en in ringe gesny
  • 4 wortels, in ringe gesny
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • ruiker garni
  • peper
  • 1 blikkie 4 stukke eendkonfyt
  • 3 blikkies witbone, gedreineer en afgespoel
  • 1 kop kool, gekap
  • 4 aartappels, in blokkies gesny
  • 1 brood effens ou Franse brood, in blokkies gesny
  • 2 tot 3 koppies gerasperde kaas - Gruyere werk goed, maar jy kan ook Swiss gebruik

Verhit die olyfolie in 'n groot soppot oor matige hitte en voeg die raap, preie, wortels, uie en knoffel by. Kook, af en toe roer vir 10 minute of tot die groente begin sag word. Voeg die bouquet garni en ongeveer 4 koppies water by. Geur soos jy wil met peper. Die groente moet net met water bedek wees, en u moet moontlik nog 'n bietjie byvoeg terwyl dit kook.

Verlaag die hitte en laat die sop 90 minute lank onbedek prut.

Berei intussen die eend voor as u dit gebruik. Maak die blikkie oop en verwyder die stukke eend (doen dit versigtig, anders loop u eendvet vinnig oral op). Verwyder die duidelike vet uit die eend en haal die vleis van die bene af. U behoort ongeveer 3 koppies eendvleis te kry. (U kan die eendvet bespaar om iets anders te kook as u wil.)

Voeg die eendvleis, die bone, die gekapte kool en die aartappels by die soppot. Prut nog 90 minute en voeg 'n minimale hoeveelheid water by om te verhoed dat dinge aan die onderkant van die pot kleef.

As u gereed is om te bedien, gooi die sop in 'n groot oondvaste bak. (U kan ook individuele uiesopbakke gebruik.) Bedek met Franse broodblokkies en druk dit effens in die sop. Bedek met gerasperde kaas en bak 20 minute in 'n oond van 350 grade F tot goudbruin bo -op.

Lewer 6 ruim porsies.

Toussaint beteken letterlik alle heiliges, en was oorspronklik 'n dag wat die Katolieke kerk geskep het om al die heiliges te herdenk. Met verloop van tyd het hierdie praktyk verwar geraak met die Fete de Morts (of Day of the Dead) wat op 2 November, die dag na Toussaint, gevier is. Die onderstaande toneel beeld Toussaint -dag uit omstreeks die begin van die 20ste eeu en is deur die Franse skilder Emile Friant geskilder.

In die moderne Frankryk het die viering van Toussaint op 1 November ontwikkel tot 'n herdenkingsdag vir geliefdes wat oorgegaan het. Gedurende die laaste paar dae in Oktober vind u krisante oral te koop, en dit word in groot trosse gekoop om grafte te versier. Toussaint is 'n amptelike vakansiedag in Frankryk en gesinne vergader ter nagedagtenis aan die wat geskei is. Na 'n reis na die begraafplaas word 'n groot maaltyd bedien, en wat geëet word, wissel aansienlik van streek tot streek en van gesin tot gesin.

Baie dankie dat u tyd saam met my deurgebring het. In die volgende uitgawe, word op 18 November uitgereik jy kan leer hoe die Franse tradisioneel Kersfees vier, net betyds om 'n Franse tikkie by jou vakansie te gee.

Stuur hierdie nuusbrief aan as u u vriende van La Marmite wil laat weet. En kontak my gerus met terugvoer. U insette word waardeer!

As u hierdie nuusbrief ontvang omdat 'n vriend dit aan u gestuur het, kan u u eie eksemplaar van La Marmite aanmeld: teken in op La Marmite.

'N Bientot en onthou om van jou kos te geniet!

Nuut! Kommentaar

Sê wat u pas gelees het! Laat my 'n opmerking in die kassie hieronder.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hoop jy het 'n goeie eetlus, want dit is nie om te eet nie.

Gedurende die Middeleeue was Gascogne 'n prinsdom wat die suidwestelike hoek van Frankryk beset het. In die moderne tyd is daar geen amptelike afbakening nie, maar die suidwestelike streek van Frankryk, wat die stad Bordeaux insluit, word steeds in die volksmond Gascogne genoem. Die gebied is ryk aan kleurryke geskiedenis en karakters uit die verlede, waaronder die beroemde soldaat d 'Artagnan wat in die 17de eeu geleef het en later as karakter in Alexander Dumas se romans gedien het, insluitend die Drie Musketiers.

Gascogne is 'n landelike gebied, meestal 'n gebied met golwende heuwels, en die plaaslike ekonomie is hoofsaaklik gerig op landbou en toerisme. 'N Uitstekende kombinasie vir almal wat belangstel in lekker eet. (Kaart verskaf deur Wikipedia.)

Hier is nege spesialiteite van Gascogne wat almal ten minste een keer moet geniet. Elkeen kry, soos die meeste Franse kos, weelderige aandag in die vervaardiging daarvan en elkeen speel 'n hoofrol in die fassinerende geskiedenis van die Franse kombuis. Soos altyd, moedig ek u aan om meer te leer oor u kos; dit kan u genot net verhoog.

    Foie Gras. Dit is die vetgemaakte eend of ganslewer waarvan ek sekerlik gehoor het. Die voëls word met krag gevoer (le gavage genoem) sodat hul lewer buite verhouding groot word. Hoewel dit by sommige omstrede is, word die kunsvlyt van foie gras al honderde jare in Gascogne beoefen. Die resultaat is 'n ryk lekkerny wat so gewild was by vieringe in Frankryk dat Kersfees net nie dieselfde sou wees nie. U kan hier meer leer oor foie gras.

U kan vanaand 'n voorsmakie van Gascony kook met hierdie heerlike koolsop. Hierdie gevarieerde groente- en vleisbredie word in Frankryk bloot Garbure genoem. Dit moet die herfsgroente bevat wat vars en mooi lyk. U sal ook vullis vind wat gemaak is met verskillende varkvleissnitte, en u kan die eendkonfyt maklik weglaat en nog steeds 'n baie stewige bredie hê, goed om enige vegetariërs in die huis op te vet.

Let daarop dat ek blikkiesbone vir hierdie resep gebruik het, maar die meer tradisionele metode sou wees om met ongekookte boontjies te begin en dit aan die begin te kook. In elk geval werk dit goed.

  • 3 raap, geskil en in blokkies gesny
  • 2 preie, skoongemaak en in ringe gesny
  • 4 wortels, in ringe gesny
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • ruiker garni
  • peper
  • 1 blikkie 4 stukke eendkonfyt
  • 3 blikkies witbone, gedreineer en afgespoel
  • 1 kop kool, gekap
  • 4 aartappels, in blokkies gesny
  • 1 brood effens ou Franse brood, in blokkies gesny
  • 2 tot 3 koppies gerasperde kaas - Gruyere werk goed, maar jy kan ook Swiss gebruik

Verhit die olyfolie in 'n groot soppot oor matige hitte en voeg die raap, preie, wortels, uie en knoffel by. Kook, af en toe roer vir 10 minute of tot die groente begin sag word. Voeg die bouquet garni en ongeveer 4 koppies water by. Geur soos jy wil met peper. Die groente moet net met water bedek wees, en u moet moontlik nog 'n bietjie byvoeg terwyl dit kook.

Verlaag die hitte en laat die sop 90 minute lank onbedek prut.

Berei intussen die eend voor as u dit gebruik. Maak die blikkie oop en verwyder die stukke eend (doen dit versigtig, anders loop u eendvet vinnig oral op). Verwyder die duidelike vet uit die eend en haal die vleis van die bene af. U behoort ongeveer 3 koppies eendvleis te kry. (U kan die eendvet bespaar om iets anders te kook as u wil.)

Voeg die eendvleis, die bone, die gekapte kool en die aartappels by die soppot. Prut nog 90 minute en voeg 'n minimale hoeveelheid water by om te verhoed dat dinge aan die onderkant van die pot kleef.

As u gereed is om te bedien, gooi die sop in 'n groot oondvaste bak. (U kan ook individuele uiesopbakke gebruik.) Bedek met Franse broodblokkies en druk dit effens in die sop. Bedek met gerasperde kaas en bak 20 minute in die oond van 350 grade F tot goudbruin bo -op.

Lewer 6 ruim porsies.

Toussaint beteken letterlik alle heiliges, en was oorspronklik 'n dag wat die Katolieke kerk geskep het om al die heiliges te herdenk. Met verloop van tyd het hierdie praktyk verwar geraak met die Fete de Morts (of Day of the Dead) wat op 2 November, die dag na Toussaint, gevier is. Die onderstaande toneel beeld Toussaint -dag uit omstreeks die begin van die 20ste eeu en is deur die Franse skilder Emile Friant geskilder.

In die moderne Frankryk het die viering van Toussaint op 1 November ontwikkel tot 'n herdenkingsdag vir geliefdes wat oorgegaan het. Gedurende die laaste paar dae in Oktober vind u krisante oral te koop, en dit word in groot trosse gekoop om grafte te versier. Toussaint is 'n amptelike vakansiedag in Frankryk en gesinne vergader ter nagedagtenis aan die wat geskei is. Na 'n besoek aan die begraafplaas word 'n groot maaltyd bedien, en wat geëet word, wissel aansienlik van streek tot streek en van gesin tot gesin.

Baie dankie dat u tyd saam met my deurgebring het. In die volgende uitgawe, word op 18 November uitgereik jy kan leer hoe die Franse tradisioneel Kersfees vier, net betyds om 'n Franse tikkie by jou vakansie te gee.

Stuur hierdie nuusbrief aan as u u vriende van La Marmite wil laat weet. En kontak my gerus met terugvoer. U insette word waardeer!

As u hierdie nuusbrief ontvang omdat 'n vriend dit aan u gestuur het, kan u u eie eksemplaar van La Marmite aanmeld: teken in op La Marmite.

'N Bientot en onthou om van jou kos te geniet!

Nuut! Kommentaar

Sê wat u pas gelees het! Laat my 'n opmerking in die kassie hieronder.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hoop jy het 'n goeie eetlus, want dit is nie om te eet nie.

Gedurende die Middeleeue was Gascogne 'n prinsdom wat die suidwestelike hoek van Frankryk beset het. In die moderne tyd is daar geen amptelike afbakening nie, maar die suidwestelike streek van Frankryk, wat die stad Bordeaux insluit, word steeds in die volksmond Gascogne genoem. Die gebied is ryk aan kleurryke geskiedenis en karakters uit die verlede, waaronder die beroemde soldaat d 'Artagnan wat in die 17de eeu geleef het en later as karakter in Alexander Dumas se romans gedien het, insluitend die Drie Musketiers.

Gascogne is 'n landelike gebied, meestal 'n gebied met golwende heuwels, en die plaaslike ekonomie is hoofsaaklik gerig op landbou en toerisme. 'N Uitstekende kombinasie vir almal wat belangstel in lekker eet. (Kaart verskaf deur Wikipedia.)

Hier is nege spesialiteite van Gascogne wat almal ten minste een keer moet geniet. Elkeen kry, soos die meeste Franse kos, weelderige aandag in die vervaardiging daarvan en elkeen speel 'n hoofrol in die fassinerende geskiedenis van die Franse kombuis. Soos altyd, moedig ek u aan om meer te leer oor u kos; dit kan u genot net verhoog.

    Foie Gras. Dit is die vetgemaakte eend of ganslewer waarvan ek sekerlik gehoor het. Die voëls word met krag gevoer (le gavage genoem) sodat hul lewer buite verhouding groot word. Hoewel dit by sommige omstrede is, word die kunsvlyt van foie gras al honderde jare in Gascogne beoefen. Die resultaat is 'n ryk lekkerny wat so gewild was by vieringe in Frankryk dat Kersfees net nie dieselfde sou wees nie. U kan hier meer leer oor foie gras.

U kan vanaand 'n voorsmakie van Gascony kook met hierdie heerlike koolsop. Hierdie gevarieerde groente- en vleisbredie word in Frankryk bloot Garbure genoem. Dit moet die herfsgroente bevat wat vars en mooi lyk. U sal ook vullis vind wat gemaak is met verskillende stukke varkvleis, en u kan die eendkonfyt maklik weglaat en nog steeds 'n baie stewige bredie hê, wat goed is om vegetariërs in die huis op te vet.

Let daarop dat ek blikkiesbone vir hierdie resep gebruik het, maar die meer tradisionele metode sou wees om met ongekookte boontjies te begin en dit aan die begin te kook. In elk geval werk dit goed.

  • 3 raap, geskil en in blokkies gesny
  • 2 preie, skoongemaak en in ringe gesny
  • 4 wortels, in ringe gesny
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • ruiker garni
  • peper
  • 1 blikkie 4 stukke eendkonfyt
  • 3 blikkies witbone, gedreineer en afgespoel
  • 1 kop kool, gekap
  • 4 aartappels, in blokkies gesny
  • 1 brood effens ou Franse brood, in blokkies gesny
  • 2 tot 3 koppies gerasperde kaas - Gruyere werk goed, maar jy kan ook Swiss gebruik

Verhit die olyfolie in 'n groot soppot oor matige hitte en voeg die raap, preie, wortels, uie en knoffel by. Kook, af en toe roer vir 10 minute of tot die groente begin sag word. Voeg die bouquet garni en ongeveer 4 koppies water by. Geur soos jy wil met peper. Die groente moet net met water bedek wees, en u moet miskien nog 'n bietjie byvoeg terwyl dit kook.

Verlaag die hitte en laat die sop 90 minute lank onbedek prut.

Berei intussen die eend voor as u dit gebruik. Maak die blikkie oop en verwyder die stukke eend (doen dit versigtig, anders loop u eendvet vinnig oral op). Verwyder die duidelike vet uit die eend en haal die vleis van die bene af. U behoort ongeveer 3 koppies eendvleis te kry. (U kan die eendvet bespaar om iets anders te kook as u wil.)

Voeg die eendvleis, die bone, die gekapte kool en die aartappels by die soppot. Prut nog 90 minute en voeg 'n minimale hoeveelheid water by om te verhoed dat dinge aan die onderkant van die pot kleef.

As u gereed is om te bedien, gooi die sop in 'n groot oondvaste bak. (U kan ook individuele uiesopbakke gebruik.) Bedek met Franse broodblokkies en druk dit effens in die sop. Bedek met gerasperde kaas en bak 20 minute in die oond van 350 grade F tot goudbruin bo -op.

Lewer 6 ruim porsies.

Toussaint beteken letterlik alle heiliges, en was oorspronklik 'n dag wat die Katolieke kerk geskep het om al die heiliges te herdenk. Met verloop van tyd het hierdie praktyk verwar geraak met die Fete de Morts (of Day of the Dead) wat op 2 November, die dag na Toussaint, gevier is. Die onderstaande toneel beeld Toussaint -dag uit omstreeks die begin van die 20ste eeu en is deur die Franse skilder Emile Friant geskilder.

In die moderne Frankryk het die viering van Toussaint op 1 November ontwikkel tot 'n herdenkingsdag vir geliefdes wat oorgegaan het. Gedurende die laaste paar dae in Oktober vind u krisante oral te koop, en dit word in groot trosse gekoop om grafte te versier. Toussaint is 'n amptelike vakansiedag in Frankryk en gesinne vergader ter nagedagtenis aan die wat geskei is. Na 'n besoek aan die begraafplaas word 'n groot maaltyd bedien, en wat geëet word, wissel aansienlik van streek tot streek en van gesin tot gesin.

Baie dankie dat u tyd saam met my deurgebring het. In die volgende uitgawe, word op 18 November uitgereik jy kan leer hoe die Franse tradisioneel Kersfees vier, net betyds om 'n Franse tikkie by jou vakansie te gee.

Stuur hierdie nuusbrief aan as u u vriende van La Marmite wil laat weet. En kontak my gerus met terugvoer. U insette word waardeer!

As u hierdie nuusbrief ontvang omdat 'n vriend dit aan u gestuur het, kan u u eie eksemplaar van La Marmite aanmeld: teken in op La Marmite.

'N Bientot en onthou om van jou kos te geniet!

Nuut! Kommentaar

Sê wat u pas gelees het! Laat my 'n opmerking in die kassie hieronder.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hoop jy het 'n goeie eetlus, want dit is nie om te eet nie.

Gedurende die Middeleeue was Gascogne 'n prinsdom wat die suidwestelike hoek van Frankryk beset het. In die moderne tyd is daar geen amptelike afbakening nie, maar die suidwestelike streek van Frankryk, wat die stad Bordeaux insluit, word steeds in die volksmond Gascogne genoem. Die gebied is ryk aan kleurryke geskiedenis en karakters uit die verlede, waaronder die beroemde soldaat d 'Artagnan wat in die 17de eeu geleef het en later as karakter in Alexander Dumas se romans gedien het, insluitend die Drie Musketiers.

Gascogne is 'n landelike gebied, meestal 'n gebied met golwende heuwels, en die plaaslike ekonomie is hoofsaaklik gerig op landbou en toerisme. 'N Uitstekende kombinasie vir almal wat belangstel in lekker eet. (Kaart verskaf deur Wikipedia.)

Hier is nege spesialiteite van Gascogne wat almal ten minste een keer moet geniet. Elkeen kry, soos die meeste Franse kos, weelderige aandag in die vervaardiging daarvan en elkeen speel 'n hoofrol in die fassinerende geskiedenis van die Franse kombuis. Soos altyd, moedig ek u aan om meer te leer oor u kos; dit kan u genot net verhoog.

    Foie Gras. Dit is die vetgemaakte eend of ganslewer waarvan ek sekerlik gehoor het. Die voëls word met krag gevoer (genaamd le gavage) sodat hul lewer buite verhouding groot word. Hoewel dit by sommige omstrede is, word die kunsvlyt van foie gras al honderde jare in Gascogne beoefen. Die resultaat is 'n ryk lekkerny wat so gewild was by vieringe in Frankryk dat Kersfees net nie dieselfde sou wees nie. U kan hier meer leer oor foie gras.

U kan vanaand 'n voorsmakie van Gascony kook met hierdie heerlike koolsop. Hierdie gevarieerde groente- en vleisbredie word in Frankryk bloot Garbure genoem. Dit moet die herfsgroente bevat wat vars en mooi lyk. U sal ook vullis vind wat gemaak is met verskillende stukke varkvleis, en u kan die eendkonfyt maklik weglaat en nog steeds 'n baie stewige bredie hê, wat goed is om vegetariërs in die huis op te vet.

Let daarop dat ek blikkiesbone vir hierdie resep gebruik het, maar die meer tradisionele metode sou wees om met ongekookte boontjies te begin en dit aan die begin te kook. In elk geval werk dit goed.

  • 3 raap, geskil en in blokkies gesny
  • 2 preie, skoongemaak en in ringe gesny
  • 4 wortels, in ringe gesny
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • ruiker garni
  • peper
  • 1 blikkie 4 stukke eendkonfyt
  • 3 blikkies witbone, gedreineer en afgespoel
  • 1 kop kool, gekap
  • 4 aartappels, in blokkies gesny
  • 1 brood effens ou Franse brood, in blokkies gesny
  • 2 tot 3 koppies gerasperde kaas - Gruyere werk goed, maar jy kan ook Swiss gebruik

Verhit die olyfolie in 'n groot soppot oor matige hitte en voeg die raap, preie, wortels, uie en knoffel by. Kook, af en toe roer vir 10 minute of tot die groente begin sag word. Voeg die bouquet garni en ongeveer 4 koppies water by. Geur soos jy wil met peper. Die groente moet net met water bedek wees, en u moet miskien nog 'n bietjie byvoeg terwyl dit kook.

Verlaag die hitte en laat die sop 90 minute lank onbedek prut.

Berei intussen die eend voor as u dit gebruik. Maak die blikkie oop en verwyder die stukke eend (doen dit versigtig, anders loop u eendvet vinnig oral op). Verwyder die duidelike vet uit die eend en haal die vleis van die bene af. U behoort ongeveer 3 koppies eendvleis te kry. (U kan die eendvet bespaar om iets anders te kook as u wil.)

Voeg die eendvleis, die bone, die gekapte kool en die aartappels by die soppot. Prut nog 90 minute en voeg 'n minimale hoeveelheid water by om te verhoed dat dinge aan die onderkant van die pot kleef.

As jy gereed is om te bedien, gooi die sop in 'n groot oondvaste bak. (U kan ook individuele uiesopbakke gebruik.) Bedek met Franse broodblokkies en druk dit effens in die sop. Bedek met gerasperde kaas en bak 20 minute in die oond van 350 grade F tot goudbruin bo -op.

Lewer 6 ruim porsies.

Toussaint beteken letterlik alle heiliges, en was oorspronklik 'n dag wat die Katolieke kerk geskep het om al die heiliges te herdenk. Met verloop van tyd het hierdie praktyk verwar geraak met die Fete de Morts (of Day of the Dead) wat op 2 November, die dag na Toussaint, gevier is. Die onderstaande toneel beeld Toussaint -dag uit omstreeks die begin van die 20ste eeu en is deur die Franse skilder Emile Friant geskilder.

In die moderne Frankryk het die viering van Toussaint op 1 November ontwikkel tot 'n herdenkingsdag vir geliefdes wat oorgegaan het. Gedurende die laaste paar dae in Oktober vind u krisante oral te koop, en dit word in groot trosse gekoop om grafte te versier. Toussaint is 'n amptelike vakansiedag in Frankryk en gesinne vergader ter nagedagtenis aan die wat geskei is. Na 'n besoek aan die begraafplaas word 'n groot maaltyd bedien, en wat geëet word, wissel aansienlik van streek tot streek en van gesin tot gesin.

Baie dankie dat u tyd saam met my deurgebring het. In die volgende uitgawe, word op 18 November uitgereik jy kan leer hoe die Franse tradisioneel Kersfees vier, net betyds om 'n Franse tikkie by jou vakansie te gee.

Stuur hierdie nuusbrief aan as u u vriende van La Marmite wil laat weet. En kontak my gerus met terugvoer. U insette word waardeer!

As u hierdie nuusbrief ontvang omdat 'n vriend dit aan u gestuur het, kan u u eie eksemplaar van La Marmite aanmeld: teken in op La Marmite.

'N Bientot en onthou om van jou kos te geniet!

Nuut! Kommentaar

Sê wat u pas gelees het! Laat my 'n opmerking in die kassie hieronder.


MAKLIKE Franse kos

Bonjour et bienvenue by die derde uitgawe van La Marmite. Hopelik begin ek die nuusbrief goed onder die knie kry, maar soos altyd hoor ek graag van u. Kontak my gerus vir enige vrae of voorstelle. Dankie!

In hierdie uitgawe vind u die volgende:

    The Foods of Gascony: Hope you have a good appetite, because this is not eating for the faint of heart.

During the Middle Ages, Gascony was a principality that occupied the south west corner of France. In modern times there is no official demarcation, but the south west region of France, which includes the city of Bordeaux, is still popularly called Gascony. The area is rich with colorful history and characters from the past including the famous soldier d'Artagnan who lived in the 17th century and later served as a character in Alexander Dumas' novels, including the Three Musketeers.

Gascony is a bucolic region, an area of rolling hillsides for the most part, and the local economy is principally orientated towards agriculture and tourism. An excellent combination for anyone interested in good eating. (Map provided by Wikipedia.)

Here are nine specialities of Gascony that everyone should enjoy at least once. Each, like most French food, receives lavish attention in its fabrication and each has a starring role in the fascinating history of French cuisine. As always, I encourage you to learn about your food, it can only increase your enjoyment.

    Foie Gras. This is the fattened duck or goose liver that I'm sure you have heard of. The birds are force fed (called le gavage) so that their liver grows disproportionately large. Although controversial with some, the artisanal fabrication of foie gras has been practiced in Gascony for hundreds of years. The result is a rich delicacy so popular at celebrations in France that Christmas just wouldn't be the same without it. You can learn more about foie gras here.

You can cook up a taste of Gascony tonight, with this delicious cabbage soup. This varied vegetable and meat stew is called simply Garbure in France. It should feature whatever fall vegetables you can find that look fresh and lovely. You'll find Garbure made with different cuts of pork as well and you could easily leave out the duck confit and still have a a very hearty stew, good for fattening up any vegetarians in the house.

Please note that I used canned beans for this recipe, but the more traditional method would be to start with uncooked beans and add them at the start of cooking. In elk geval werk dit goed.

  • 3 turnips, peeled and diced
  • 2 leeks, cleaned and sliced in rounds
  • 4 carrots, sliced in rounds
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • bouquet garni
  • peper
  • 1 can of 4 pieces of duck confit
  • 3 cans white beans, drained and rinsed
  • 1 head of cabbage, chopped
  • 4 potatoes, cubed
  • 1 loaf of slightly stale French bread, cubed
  • 2 to 3 cups of shredded cheese - Gruyere works well, but you could also use Swiss

Heat the olive oil in a large soup pot on medium heat and add the turnips, leeks, carrots, onions, and garlic. Cook, stirring occasionally for 10 minutes or until the vegetables have started to soften. Add the bouquet garni and about 4 cups of water. Season as you wish with pepper. The vegetables should be just covered with water and you may have to add some more as they cook.

Put the heat on low and allow the soup to simmer uncovered for 90 minutes.

Meanwhile, prepare the duck if you are using it. Open the can and remove the pieces of duck (do this carefully or you'll soon end up with duck fat everywhere). Remove the obvious fat from the duck and take the meat off of the bones. You should end up with about 3 cups of duck meat. (You can save the duck fat for cooking something else if you wish.)

Add the duck meat, the beans, the chopped cabbage and the potatoes to the soup pot. Simmer for another 90 minutes, adding a minimal amount of water to keep things from sticking to the bottom of the pot.

When you are ready to serve, pour the soup into a large oven proof baking dish. (Alternatively you could use individual onion soup bowls.) Cover with French bread cubes and push these down into the soup somewhat. Top with shredded cheese and bake in 350 degrees F oven for 20 minutes or until golden on top.

Makes 6 generous servings.

Toussaint literally means all saints, and was originally a day the Catholic church created to commemorate all the saints. Over time this practice has become confounded with the Fete de Morts (or Day of the Dead) which was celebrated on November 2nd, the day after Toussaint. The scene below depicts Toussaint day at about the turn of the 20th century and was painted by the French painter Emile Friant.

In modern France, the celebration of Toussaint on November 1st has evolved to become a day of remembrance of those dear who have passed on. During the last few days in October you will find chrysanthemums for sale everywhere and these are bought in huge bunches to decorate graves. Toussaint is an official holiday in France and families gather in remembrance of those parted. After a trip to the cemetery a big meal will be served, and what is eaten varies considerably from region to region and family to family.

Thanks so much for spending some time with me. In the next issue, due out on November 18th you can learn about how the French traditionally celebrate Christmas, just in time to add a French touch to your holiday festivities.

If you'd like to let your friends know about La Marmite, forward this newsletter to them. And feel free to Contact Me with feedback. Your input is valued!

If you're receiving this newsletter because a friend forwarded it to you, you can sign up for your own copy of La Marmite: Subscribe to La Marmite.

A bientot and remember to enjoy your food!

Nuut! Kommentaar

Have your say about what you just read! Leave me a comment in the box below.


EASY FRENCH FOOD

Bonjour et bienvenue to the third issue of La Marmite. Hopefully I'm starting to get the hang of this newsletter thing but as always I'd love to hear from you. Feel free to Contact Me with any questions or suggestions. Merci!

In this issue, you'll find featured:

    The Foods of Gascony: Hope you have a good appetite, because this is not eating for the faint of heart.

During the Middle Ages, Gascony was a principality that occupied the south west corner of France. In modern times there is no official demarcation, but the south west region of France, which includes the city of Bordeaux, is still popularly called Gascony. The area is rich with colorful history and characters from the past including the famous soldier d'Artagnan who lived in the 17th century and later served as a character in Alexander Dumas' novels, including the Three Musketeers.

Gascony is a bucolic region, an area of rolling hillsides for the most part, and the local economy is principally orientated towards agriculture and tourism. An excellent combination for anyone interested in good eating. (Map provided by Wikipedia.)

Here are nine specialities of Gascony that everyone should enjoy at least once. Each, like most French food, receives lavish attention in its fabrication and each has a starring role in the fascinating history of French cuisine. As always, I encourage you to learn about your food, it can only increase your enjoyment.

    Foie Gras. This is the fattened duck or goose liver that I'm sure you have heard of. The birds are force fed (called le gavage) so that their liver grows disproportionately large. Although controversial with some, the artisanal fabrication of foie gras has been practiced in Gascony for hundreds of years. The result is a rich delicacy so popular at celebrations in France that Christmas just wouldn't be the same without it. You can learn more about foie gras here.

You can cook up a taste of Gascony tonight, with this delicious cabbage soup. This varied vegetable and meat stew is called simply Garbure in France. It should feature whatever fall vegetables you can find that look fresh and lovely. You'll find Garbure made with different cuts of pork as well and you could easily leave out the duck confit and still have a a very hearty stew, good for fattening up any vegetarians in the house.

Please note that I used canned beans for this recipe, but the more traditional method would be to start with uncooked beans and add them at the start of cooking. In elk geval werk dit goed.

  • 3 turnips, peeled and diced
  • 2 leeks, cleaned and sliced in rounds
  • 4 carrots, sliced in rounds
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • bouquet garni
  • peper
  • 1 can of 4 pieces of duck confit
  • 3 cans white beans, drained and rinsed
  • 1 head of cabbage, chopped
  • 4 potatoes, cubed
  • 1 loaf of slightly stale French bread, cubed
  • 2 to 3 cups of shredded cheese - Gruyere works well, but you could also use Swiss

Heat the olive oil in a large soup pot on medium heat and add the turnips, leeks, carrots, onions, and garlic. Cook, stirring occasionally for 10 minutes or until the vegetables have started to soften. Add the bouquet garni and about 4 cups of water. Season as you wish with pepper. The vegetables should be just covered with water and you may have to add some more as they cook.

Put the heat on low and allow the soup to simmer uncovered for 90 minutes.

Meanwhile, prepare the duck if you are using it. Open the can and remove the pieces of duck (do this carefully or you'll soon end up with duck fat everywhere). Remove the obvious fat from the duck and take the meat off of the bones. You should end up with about 3 cups of duck meat. (You can save the duck fat for cooking something else if you wish.)

Add the duck meat, the beans, the chopped cabbage and the potatoes to the soup pot. Simmer for another 90 minutes, adding a minimal amount of water to keep things from sticking to the bottom of the pot.

When you are ready to serve, pour the soup into a large oven proof baking dish. (Alternatively you could use individual onion soup bowls.) Cover with French bread cubes and push these down into the soup somewhat. Top with shredded cheese and bake in 350 degrees F oven for 20 minutes or until golden on top.

Makes 6 generous servings.

Toussaint literally means all saints, and was originally a day the Catholic church created to commemorate all the saints. Over time this practice has become confounded with the Fete de Morts (or Day of the Dead) which was celebrated on November 2nd, the day after Toussaint. The scene below depicts Toussaint day at about the turn of the 20th century and was painted by the French painter Emile Friant.

In modern France, the celebration of Toussaint on November 1st has evolved to become a day of remembrance of those dear who have passed on. During the last few days in October you will find chrysanthemums for sale everywhere and these are bought in huge bunches to decorate graves. Toussaint is an official holiday in France and families gather in remembrance of those parted. After a trip to the cemetery a big meal will be served, and what is eaten varies considerably from region to region and family to family.

Thanks so much for spending some time with me. In the next issue, due out on November 18th you can learn about how the French traditionally celebrate Christmas, just in time to add a French touch to your holiday festivities.

If you'd like to let your friends know about La Marmite, forward this newsletter to them. And feel free to Contact Me with feedback. Your input is valued!

If you're receiving this newsletter because a friend forwarded it to you, you can sign up for your own copy of La Marmite: Subscribe to La Marmite.

A bientot and remember to enjoy your food!

Nuut! Kommentaar

Have your say about what you just read! Leave me a comment in the box below.


EASY FRENCH FOOD

Bonjour et bienvenue to the third issue of La Marmite. Hopefully I'm starting to get the hang of this newsletter thing but as always I'd love to hear from you. Feel free to Contact Me with any questions or suggestions. Merci!

In this issue, you'll find featured:

    The Foods of Gascony: Hope you have a good appetite, because this is not eating for the faint of heart.

During the Middle Ages, Gascony was a principality that occupied the south west corner of France. In modern times there is no official demarcation, but the south west region of France, which includes the city of Bordeaux, is still popularly called Gascony. The area is rich with colorful history and characters from the past including the famous soldier d'Artagnan who lived in the 17th century and later served as a character in Alexander Dumas' novels, including the Three Musketeers.

Gascony is a bucolic region, an area of rolling hillsides for the most part, and the local economy is principally orientated towards agriculture and tourism. An excellent combination for anyone interested in good eating. (Map provided by Wikipedia.)

Here are nine specialities of Gascony that everyone should enjoy at least once. Each, like most French food, receives lavish attention in its fabrication and each has a starring role in the fascinating history of French cuisine. As always, I encourage you to learn about your food, it can only increase your enjoyment.

    Foie Gras. This is the fattened duck or goose liver that I'm sure you have heard of. The birds are force fed (called le gavage) so that their liver grows disproportionately large. Although controversial with some, the artisanal fabrication of foie gras has been practiced in Gascony for hundreds of years. The result is a rich delicacy so popular at celebrations in France that Christmas just wouldn't be the same without it. You can learn more about foie gras here.

You can cook up a taste of Gascony tonight, with this delicious cabbage soup. This varied vegetable and meat stew is called simply Garbure in France. It should feature whatever fall vegetables you can find that look fresh and lovely. You'll find Garbure made with different cuts of pork as well and you could easily leave out the duck confit and still have a a very hearty stew, good for fattening up any vegetarians in the house.

Please note that I used canned beans for this recipe, but the more traditional method would be to start with uncooked beans and add them at the start of cooking. In elk geval werk dit goed.

  • 3 turnips, peeled and diced
  • 2 leeks, cleaned and sliced in rounds
  • 4 carrots, sliced in rounds
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • bouquet garni
  • peper
  • 1 can of 4 pieces of duck confit
  • 3 cans white beans, drained and rinsed
  • 1 head of cabbage, chopped
  • 4 potatoes, cubed
  • 1 loaf of slightly stale French bread, cubed
  • 2 to 3 cups of shredded cheese - Gruyere works well, but you could also use Swiss

Heat the olive oil in a large soup pot on medium heat and add the turnips, leeks, carrots, onions, and garlic. Cook, stirring occasionally for 10 minutes or until the vegetables have started to soften. Add the bouquet garni and about 4 cups of water. Season as you wish with pepper. The vegetables should be just covered with water and you may have to add some more as they cook.

Put the heat on low and allow the soup to simmer uncovered for 90 minutes.

Meanwhile, prepare the duck if you are using it. Open the can and remove the pieces of duck (do this carefully or you'll soon end up with duck fat everywhere). Remove the obvious fat from the duck and take the meat off of the bones. You should end up with about 3 cups of duck meat. (You can save the duck fat for cooking something else if you wish.)

Add the duck meat, the beans, the chopped cabbage and the potatoes to the soup pot. Simmer for another 90 minutes, adding a minimal amount of water to keep things from sticking to the bottom of the pot.

When you are ready to serve, pour the soup into a large oven proof baking dish. (Alternatively you could use individual onion soup bowls.) Cover with French bread cubes and push these down into the soup somewhat. Top with shredded cheese and bake in 350 degrees F oven for 20 minutes or until golden on top.

Makes 6 generous servings.

Toussaint literally means all saints, and was originally a day the Catholic church created to commemorate all the saints. Over time this practice has become confounded with the Fete de Morts (or Day of the Dead) which was celebrated on November 2nd, the day after Toussaint. The scene below depicts Toussaint day at about the turn of the 20th century and was painted by the French painter Emile Friant.

In modern France, the celebration of Toussaint on November 1st has evolved to become a day of remembrance of those dear who have passed on. During the last few days in October you will find chrysanthemums for sale everywhere and these are bought in huge bunches to decorate graves. Toussaint is an official holiday in France and families gather in remembrance of those parted. After a trip to the cemetery a big meal will be served, and what is eaten varies considerably from region to region and family to family.

Thanks so much for spending some time with me. In the next issue, due out on November 18th you can learn about how the French traditionally celebrate Christmas, just in time to add a French touch to your holiday festivities.

If you'd like to let your friends know about La Marmite, forward this newsletter to them. And feel free to Contact Me with feedback. Your input is valued!

If you're receiving this newsletter because a friend forwarded it to you, you can sign up for your own copy of La Marmite: Subscribe to La Marmite.

A bientot and remember to enjoy your food!

Nuut! Kommentaar

Have your say about what you just read! Leave me a comment in the box below.


EASY FRENCH FOOD

Bonjour et bienvenue to the third issue of La Marmite. Hopefully I'm starting to get the hang of this newsletter thing but as always I'd love to hear from you. Feel free to Contact Me with any questions or suggestions. Merci!

In this issue, you'll find featured:

    The Foods of Gascony: Hope you have a good appetite, because this is not eating for the faint of heart.

During the Middle Ages, Gascony was a principality that occupied the south west corner of France. In modern times there is no official demarcation, but the south west region of France, which includes the city of Bordeaux, is still popularly called Gascony. The area is rich with colorful history and characters from the past including the famous soldier d'Artagnan who lived in the 17th century and later served as a character in Alexander Dumas' novels, including the Three Musketeers.

Gascony is a bucolic region, an area of rolling hillsides for the most part, and the local economy is principally orientated towards agriculture and tourism. An excellent combination for anyone interested in good eating. (Map provided by Wikipedia.)

Here are nine specialities of Gascony that everyone should enjoy at least once. Each, like most French food, receives lavish attention in its fabrication and each has a starring role in the fascinating history of French cuisine. As always, I encourage you to learn about your food, it can only increase your enjoyment.

    Foie Gras. This is the fattened duck or goose liver that I'm sure you have heard of. The birds are force fed (called le gavage) so that their liver grows disproportionately large. Although controversial with some, the artisanal fabrication of foie gras has been practiced in Gascony for hundreds of years. The result is a rich delicacy so popular at celebrations in France that Christmas just wouldn't be the same without it. You can learn more about foie gras here.

You can cook up a taste of Gascony tonight, with this delicious cabbage soup. This varied vegetable and meat stew is called simply Garbure in France. It should feature whatever fall vegetables you can find that look fresh and lovely. You'll find Garbure made with different cuts of pork as well and you could easily leave out the duck confit and still have a a very hearty stew, good for fattening up any vegetarians in the house.

Please note that I used canned beans for this recipe, but the more traditional method would be to start with uncooked beans and add them at the start of cooking. In elk geval werk dit goed.

  • 3 turnips, peeled and diced
  • 2 leeks, cleaned and sliced in rounds
  • 4 carrots, sliced in rounds
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • bouquet garni
  • peper
  • 1 can of 4 pieces of duck confit
  • 3 cans white beans, drained and rinsed
  • 1 head of cabbage, chopped
  • 4 potatoes, cubed
  • 1 loaf of slightly stale French bread, cubed
  • 2 to 3 cups of shredded cheese - Gruyere works well, but you could also use Swiss

Heat the olive oil in a large soup pot on medium heat and add the turnips, leeks, carrots, onions, and garlic. Cook, stirring occasionally for 10 minutes or until the vegetables have started to soften. Add the bouquet garni and about 4 cups of water. Season as you wish with pepper. The vegetables should be just covered with water and you may have to add some more as they cook.

Put the heat on low and allow the soup to simmer uncovered for 90 minutes.

Meanwhile, prepare the duck if you are using it. Open the can and remove the pieces of duck (do this carefully or you'll soon end up with duck fat everywhere). Remove the obvious fat from the duck and take the meat off of the bones. You should end up with about 3 cups of duck meat. (You can save the duck fat for cooking something else if you wish.)

Add the duck meat, the beans, the chopped cabbage and the potatoes to the soup pot. Simmer for another 90 minutes, adding a minimal amount of water to keep things from sticking to the bottom of the pot.

When you are ready to serve, pour the soup into a large oven proof baking dish. (Alternatively you could use individual onion soup bowls.) Cover with French bread cubes and push these down into the soup somewhat. Top with shredded cheese and bake in 350 degrees F oven for 20 minutes or until golden on top.

Makes 6 generous servings.

Toussaint literally means all saints, and was originally a day the Catholic church created to commemorate all the saints. Over time this practice has become confounded with the Fete de Morts (or Day of the Dead) which was celebrated on November 2nd, the day after Toussaint. The scene below depicts Toussaint day at about the turn of the 20th century and was painted by the French painter Emile Friant.

In modern France, the celebration of Toussaint on November 1st has evolved to become a day of remembrance of those dear who have passed on. During the last few days in October you will find chrysanthemums for sale everywhere and these are bought in huge bunches to decorate graves. Toussaint is an official holiday in France and families gather in remembrance of those parted. After a trip to the cemetery a big meal will be served, and what is eaten varies considerably from region to region and family to family.

Thanks so much for spending some time with me. In the next issue, due out on November 18th you can learn about how the French traditionally celebrate Christmas, just in time to add a French touch to your holiday festivities.

If you'd like to let your friends know about La Marmite, forward this newsletter to them. And feel free to Contact Me with feedback. Your input is valued!

If you're receiving this newsletter because a friend forwarded it to you, you can sign up for your own copy of La Marmite: Subscribe to La Marmite.

A bientot and remember to enjoy your food!

Nuut! Kommentaar

Have your say about what you just read! Leave me a comment in the box below.


EASY FRENCH FOOD

Bonjour et bienvenue to the third issue of La Marmite. Hopefully I'm starting to get the hang of this newsletter thing but as always I'd love to hear from you. Feel free to Contact Me with any questions or suggestions. Merci!

In this issue, you'll find featured:

    The Foods of Gascony: Hope you have a good appetite, because this is not eating for the faint of heart.

During the Middle Ages, Gascony was a principality that occupied the south west corner of France. In modern times there is no official demarcation, but the south west region of France, which includes the city of Bordeaux, is still popularly called Gascony. The area is rich with colorful history and characters from the past including the famous soldier d'Artagnan who lived in the 17th century and later served as a character in Alexander Dumas' novels, including the Three Musketeers.

Gascony is a bucolic region, an area of rolling hillsides for the most part, and the local economy is principally orientated towards agriculture and tourism. An excellent combination for anyone interested in good eating. (Map provided by Wikipedia.)

Here are nine specialities of Gascony that everyone should enjoy at least once. Each, like most French food, receives lavish attention in its fabrication and each has a starring role in the fascinating history of French cuisine. As always, I encourage you to learn about your food, it can only increase your enjoyment.

    Foie Gras. This is the fattened duck or goose liver that I'm sure you have heard of. The birds are force fed (called le gavage) so that their liver grows disproportionately large. Although controversial with some, the artisanal fabrication of foie gras has been practiced in Gascony for hundreds of years. The result is a rich delicacy so popular at celebrations in France that Christmas just wouldn't be the same without it. You can learn more about foie gras here.

You can cook up a taste of Gascony tonight, with this delicious cabbage soup. This varied vegetable and meat stew is called simply Garbure in France. It should feature whatever fall vegetables you can find that look fresh and lovely. You'll find Garbure made with different cuts of pork as well and you could easily leave out the duck confit and still have a a very hearty stew, good for fattening up any vegetarians in the house.

Please note that I used canned beans for this recipe, but the more traditional method would be to start with uncooked beans and add them at the start of cooking. In elk geval werk dit goed.

  • 3 turnips, peeled and diced
  • 2 leeks, cleaned and sliced in rounds
  • 4 carrots, sliced in rounds
  • 2 uie, gekap
  • 3 knoffelhuisies
  • 2 eetlepels olyfolie
  • bouquet garni
  • peper
  • 1 can of 4 pieces of duck confit
  • 3 cans white beans, drained and rinsed
  • 1 head of cabbage, chopped
  • 4 potatoes, cubed
  • 1 loaf of slightly stale French bread, cubed
  • 2 to 3 cups of shredded cheese - Gruyere works well, but you could also use Swiss

Heat the olive oil in a large soup pot on medium heat and add the turnips, leeks, carrots, onions, and garlic. Cook, stirring occasionally for 10 minutes or until the vegetables have started to soften. Add the bouquet garni and about 4 cups of water. Season as you wish with pepper. The vegetables should be just covered with water and you may have to add some more as they cook.

Put the heat on low and allow the soup to simmer uncovered for 90 minutes.

Meanwhile, prepare the duck if you are using it. Open the can and remove the pieces of duck (do this carefully or you'll soon end up with duck fat everywhere). Remove the obvious fat from the duck and take the meat off of the bones. You should end up with about 3 cups of duck meat. (You can save the duck fat for cooking something else if you wish.)

Add the duck meat, the beans, the chopped cabbage and the potatoes to the soup pot. Simmer for another 90 minutes, adding a minimal amount of water to keep things from sticking to the bottom of the pot.

When you are ready to serve, pour the soup into a large oven proof baking dish. (Alternatively you could use individual onion soup bowls.) Cover with French bread cubes and push these down into the soup somewhat. Top with shredded cheese and bake in 350 degrees F oven for 20 minutes or until golden on top.

Makes 6 generous servings.

Toussaint literally means all saints, and was originally a day the Catholic church created to commemorate all the saints. Over time this practice has become confounded with the Fete de Morts (or Day of the Dead) which was celebrated on November 2nd, the day after Toussaint. The scene below depicts Toussaint day at about the turn of the 20th century and was painted by the French painter Emile Friant.

In modern France, the celebration of Toussaint on November 1st has evolved to become a day of remembrance of those dear who have passed on. During the last few days in October you will find chrysanthemums for sale everywhere and these are bought in huge bunches to decorate graves. Toussaint is an official holiday in France and families gather in remembrance of those parted. After a trip to the cemetery a big meal will be served, and what is eaten varies considerably from region to region and family to family.

Thanks so much for spending some time with me. In the next issue, due out on November 18th you can learn about how the French traditionally celebrate Christmas, just in time to add a French touch to your holiday festivities.

If you'd like to let your friends know about La Marmite, forward this newsletter to them. And feel free to Contact Me with feedback. Your input is valued!

If you're receiving this newsletter because a friend forwarded it to you, you can sign up for your own copy of La Marmite: Subscribe to La Marmite.

A bientot and remember to enjoy your food!

Nuut! Kommentaar

Have your say about what you just read! Leave me a comment in the box below.



Kommentaar:

  1. Fang

    Ek is jammer, maar na my mening is jy verkeerd. Ek is seker. Ek is in staat om dit te bewys. Skryf vir my in PM, bespreek dit.

  2. Zulkree

    Jy is verkeerd. Ek kan my posisie verdedig. E-pos my by PM, ons sal praat.

  3. Tejar

    Ek is jammer, maar na my mening was hulle verkeerd. Ek stel voor om dit te bespreek. Skryf vir my in PM, dit praat met u.

  4. Mugul

    Ek deel heeltemal jou mening. Daarin is iets ook vir my, dit lyk of dit 'n baie goeie idee is. Heeltemal met jou sal ek saamstem.

  5. Shajind

    Jammer dat ek u onderbreek het, maar ek het meer inligting nodig.

  6. Kadal

    Sal nie so gaan nie.



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