Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.French food?HELP!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(French food?HELP!?),it will help you,my kids.
i have to write a two to three minute paper on some french food and it's region oringin etc etc. Only i can find any information on what i was going to do.
can someone give me another french food and if possible tell a little about it?
p.s don't give me any stupid answers like french fries or french toast . No poutine or "crousente" either.
Answer:
How about Foie Gras (Fatty Goose Liver)?
Very classic French and a lot of controversy so you should be able to find loads of info on that topic.
How about Escargot? I love them with a simple garlic and butter sauce, but really, how and why would the French start eating snails.Google it and find out.It's a very interesting story!
It is flattering that Jolo felt the need to copy my exact answer!
How about Coq au vin ... it is a classic french dish of chicken and wine...
- Fresh chicken
- 1/2 bottle red wine
- 2 large onions (or 4 medium onions)
- ? pound (125 g.) of bacon
- 4 cloves garlic
- Bouquet garni (or 4 bay leaves)
- 1 cup (250 ml.) chicken broth (not absolutely required)
- Butter
- Flour
Preparation Time: 20 Minutes Cooking Time: 60 Minutes
- Cut the onions into small pieces and glaze them in butter (glazing onions is frying them over a moderate heat until they are cooked). Stir and use a moderate heat to ensure they are not burnt. Once cooked, put the onions in a cooking pot
- Using the same frying pan, cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once cooked, add the bacon to the cooking pot
- Cut the chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
- Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again. Once cooked, add the chicken to the cooking pot
- Finely chop the garlic and add to the pot. Add the wine and chicken broth (if you don't have chicken broth, use a bit of extra wine instead). Add salt and pepper to taste.
- Simmer for 45 minutes or until chicken pieces are very tender
- Serve
Here is some links as to the history of the dish:
http://www.hertzmann.com/articles/2006/c...
http://en.wikipedia.org/wiki/coq_au_vin...
OR you could use CHATEAUBRIAND...(a personal fave of mine!)
Here is a link for that...
http://www.foodtimeline.org/foodmeats.ht...
I hope these help...good luck!!
Your report could focus on the unusual foods that the French eat:
Tête de veau (cow's head)
Rabbit Paté
Frog legs
How about Coq au vin ... it is a classic french dish of chicken and wine...
- Fresh chicken
- 1/2 bottle red wine
- 2 large onions (or 4 medium onions)
- ? pound (125 g.) of bacon
- 4 cloves garlic
- Bouquet garni (or 4 bay leaves)
- 1 cup (250 ml.) chicken broth (not absolutely required)
- Butter
- Flour
Preparation Time: 20 Minutes Cooking Time: 60 Minutes
- Cut the onions into small pieces and glaze them in butter (glazing onions is frying them over a moderate heat until they are cooked). Stir and use a moderate heat to ensure they are not burnt. Once cooked, put the onions in a cooking pot
- Using the same frying pan, cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once cooked, add the bacon to the cooking pot
- Cut the chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
- Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again. Once cooked, add the chicken to the cooking pot
- Finely chop the garlic and add to the pot. Add the wine and chicken broth (if you don't have chicken broth, use a bit of extra wine instead). Add salt and pepper to taste.
- Simmer for 45 minutes or until chicken pieces are very tender
- Serve
Here is some links as to the history of the dish:
http://www.hertzmann.com/articles/2006/c...
http://en.wikipedia.org/wiki/coq_au_vin.
OR you could use CHATEAUBRIAND...(a personal fave of mine!)
Here is a link for that...
http://www.foodtimeline.org/foodmeats.ht...
I hope these help...good luck!!
27 minutes ago - Report Abuse
Check out Anthony Bourdain's web site - he cooks very traditional french food when he is at Les Halles in New York (or check out thier website)
Poule au Pot.
Pots de creme
Pissaladiere
Chicken Valle D'Auge. (It is chicken with apples and a calvados cream sauce.)
Boef Bourginonne (sp?) (beef in wine sauce)
Creme brulee.
I feel like I'm missing alot of details. But okay, If you notice northern france using butter for alot of their dishes, ie crepes, quiches, mussels in butter and when you go to southern france, they use more olive oil like their southern neighbours, ratatouille, etc. Great french dishes, Tarte Tatin, Gougere, sole meuniere.
Good luck with your paper. I would look at the Jura/ Champagne or even Normany region to look at the diversity of dishes and flavors. Either way, they do wonderful things to food.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.French food?HELP!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(French food?HELP!?),it will help you,my kids.
i have to write a two to three minute paper on some french food and it's region oringin etc etc. Only i can find any information on what i was going to do.
can someone give me another french food and if possible tell a little about it?
p.s don't give me any stupid answers like french fries or french toast . No poutine or "crousente" either.
Answer:
How about Foie Gras (Fatty Goose Liver)?
Very classic French and a lot of controversy so you should be able to find loads of info on that topic.
How about Escargot? I love them with a simple garlic and butter sauce, but really, how and why would the French start eating snails.Google it and find out.It's a very interesting story!
It is flattering that Jolo felt the need to copy my exact answer!
How about Coq au vin ... it is a classic french dish of chicken and wine...
- Fresh chicken
- 1/2 bottle red wine
- 2 large onions (or 4 medium onions)
- ? pound (125 g.) of bacon
- 4 cloves garlic
- Bouquet garni (or 4 bay leaves)
- 1 cup (250 ml.) chicken broth (not absolutely required)
- Butter
- Flour
Preparation Time: 20 Minutes Cooking Time: 60 Minutes
- Cut the onions into small pieces and glaze them in butter (glazing onions is frying them over a moderate heat until they are cooked). Stir and use a moderate heat to ensure they are not burnt. Once cooked, put the onions in a cooking pot
- Using the same frying pan, cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once cooked, add the bacon to the cooking pot
- Cut the chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
- Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again. Once cooked, add the chicken to the cooking pot
- Finely chop the garlic and add to the pot. Add the wine and chicken broth (if you don't have chicken broth, use a bit of extra wine instead). Add salt and pepper to taste.
- Simmer for 45 minutes or until chicken pieces are very tender
- Serve
Here is some links as to the history of the dish:
http://www.hertzmann.com/articles/2006/c...
http://en.wikipedia.org/wiki/coq_au_vin...
OR you could use CHATEAUBRIAND...(a personal fave of mine!)
Here is a link for that...
http://www.foodtimeline.org/foodmeats.ht...
I hope these help...good luck!!
Your report could focus on the unusual foods that the French eat:
Tête de veau (cow's head)
Rabbit Paté
Frog legs
How about Coq au vin ... it is a classic french dish of chicken and wine...
- Fresh chicken
- 1/2 bottle red wine
- 2 large onions (or 4 medium onions)
- ? pound (125 g.) of bacon
- 4 cloves garlic
- Bouquet garni (or 4 bay leaves)
- 1 cup (250 ml.) chicken broth (not absolutely required)
- Butter
- Flour
Preparation Time: 20 Minutes Cooking Time: 60 Minutes
- Cut the onions into small pieces and glaze them in butter (glazing onions is frying them over a moderate heat until they are cooked). Stir and use a moderate heat to ensure they are not burnt. Once cooked, put the onions in a cooking pot
- Using the same frying pan, cook the bacon. Stir and use a moderate heat to ensure they are not burnt. Once cooked, add the bacon to the cooking pot
- Cut the chicken into approximately 10 pieces (wing, each leg into two, each breast into 2)
- Fry the chicken pieces in butter until golden brown (taking care not to burn the butter or chicken). While frying, sprinkle flour over the chicken pieces, turn and sprinkle flour on the other side, then turn again. Once cooked, add the chicken to the cooking pot
- Finely chop the garlic and add to the pot. Add the wine and chicken broth (if you don't have chicken broth, use a bit of extra wine instead). Add salt and pepper to taste.
- Simmer for 45 minutes or until chicken pieces are very tender
- Serve
Here is some links as to the history of the dish:
http://www.hertzmann.com/articles/2006/c...
http://en.wikipedia.org/wiki/coq_au_vin.
OR you could use CHATEAUBRIAND...(a personal fave of mine!)
Here is a link for that...
http://www.foodtimeline.org/foodmeats.ht...
I hope these help...good luck!!
27 minutes ago - Report Abuse
Check out Anthony Bourdain's web site - he cooks very traditional french food when he is at Les Halles in New York (or check out thier website)
Poule au Pot.
Pots de creme
Pissaladiere
Chicken Valle D'Auge. (It is chicken with apples and a calvados cream sauce.)
Boef Bourginonne (sp?) (beef in wine sauce)
Creme brulee.
I feel like I'm missing alot of details. But okay, If you notice northern france using butter for alot of their dishes, ie crepes, quiches, mussels in butter and when you go to southern france, they use more olive oil like their southern neighbours, ratatouille, etc. Great french dishes, Tarte Tatin, Gougere, sole meuniere.
Good luck with your paper. I would look at the Jura/ Champagne or even Normany region to look at the diversity of dishes and flavors. Either way, they do wonderful things to food.
correctness,It's Non-profit and only for informational purposes.
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