chefzadi

We don't for home use. Overall, we're not the frowning type. But for restaurant use, I just don't see the applications.

I think socca is North African in origin. We have a version as well. I see it as more of something you will see in the coastal regions, a little thicker too.

Looks delicious. When I saw the photo, my eyes became like the cherries in the photo. Clafoutis is a favorite of mine. I love it this preparation, it's like butter, cake and flan at the same time.

The link goes to Microsofts homepage.

Chick pea snack. Whole Roasted chick peas that are spiced before serving. Chick pea pie. Chick pea fries or fritters Chick pea puree (hummus, we don't add tahini like they do in the Middle East and yes we call it hummus) with felfel (yes spicy chili relish) Chick pea puree drizzled with olive oil, lemon juice and sprinkled with spices. Chick pea tagine (soup or stew) lots of variations on this We make a well spiced chick pea puree as a filling for a type of flat bread Whole chick peas dressed with, olive oil, lemon juice, spices ( yes you can hot peppers) It's added to an endless of other dishes. It just rolls into everything. I can post recipes later. Also, the chick pea is thought to have originated in the Middle East. As for Mediterranean preparations on the European side, there are almost exact versions on the African side of the Med. Of course we were doing it first. I'm joking, I like to have fun with statements like that, but I'm probably not off with that one though.

Oak chips? Maybe I haven't drunk enough cheap wine. EDIT: Cheap American wine that is.

Did you hear it in an Irish Pub? And how much had you been drinking?

I didn't notice the dried part. Oops on me. But adding spices to aromatics cooking in oil would be "authentic".

Well now I've seen it all potato clafoutis

For those who have dined out in France, below the level of Fine Dining... you've had a lot of stuff made with the French equivilant of wine in a box. I've read alot of rave reviews of mom and pop bistros in France now and in the "old" days. So don't go putting on airs now. Two buck Charles (say it with a French accent). Anyway, I won't argue that cooking with better quality wines (up to a certain point) won't produce a better sauce in a most cases. But for the slow cooked, braised dishes I wouldn't worry about it too much if budget is a concern. Try some of the new world wines on special at Trader Joes, Pinot Noir. Or use a Rhone or Burgundy red from TJ, can be found for under $10.00. I did. I know it mellows, especially with extended cooking. The cheap stuff doesn't have a lot of tannins.

I see what you mean. It would be very un-Algerian to toast or roast spices before use. I think this is true of other countries in our forum. But to add spices to oil with garlic or other aromatics would certainly be done. I think that cumin would be more common. Maybe the Moroccans toast/roast spices. They do weird stuff like that.

We like our chick peas in North Africa and the Middle East. They seem to show up almost everywhere. In Algeria it's hard to go a day without seeing/eating/being offered something with a chick pea in it. So what are your favorite or least favorite ways to have chick peas?

A Tunisian friend of mine was kind enough to make couscous. I didn't take a photo because it did not travel well in terms of appearance. As soon I made that decision I ate it all, so too late. It was a "typical" Tunisian version in certain ways. The ingredients were beef shank, potatoes, carrots, pearl onions and chickepeas. The carrots were cut into 3" pieces and halved (note I cut mine into 2 1/2" pieces and quarter them), he used red potatoes and halved them. Not alot of spices in this version for some reason. Presentation is very different from typical Algerian plating. He took the broth and moistened the semolina couscous with it, making it quite red and laid the other ingredients on top. He also did not butter his couscous, olive oil instead. EDIT: He also added leeks.

I've noticed that too. Even in some of the professional books. But then again, what do I know? I think of jus (as described in Ducasse's book) as being old fashioned, but some folks were raving about how refreshing and different it was from stock reduction sauces. When I do serve a heavy meat jus I always cut it with a reduction sauce, otherwise it's too heavy for me. Another point about some of these books being dated, I think it perpetuates an incorrect image of contemporary French cooking on multiple levels. I still have a copy of Escoffier of course. But the thing is a dinosaur, I never actually cook from it. I think that maybe some people still think French chefs do.

I just got the impression from some of the posts here that French cuisine has been covered exhaustively or at least very expansively.

I'm almost sure ptipois planted most of those. She has a wicked sense of humour.

[Throws cherry pits at articsan baker] I think in America I saw clafoutis made with Mangoes and Tarte Tatin with Kiwi

Oui? Non? Explanations for either answer would be appreciated.

I grew up on the stuff. Drank raw milk even as a wee a tot. I don't know if I would eat raw milk products made outside of France. I have no scientitic or statistical data to back up my fear. EDIT: my post crossed with Patrick. Serendipity?

I'm asked for recommendations by homecooks of different skill levels. Even a kids cookbook recomendation would be welcomed.

Yes it is more regional. Except Paris where people from allover France have come to live (all over the world really). Btw, do those Parisians ever really cook much at home anyway? I've mentioned this before, I grew up without a frigo in the Beaujolais. The only market was the weekly farmer's market so it was extremely regional. But we also had a lot of Algerian food at home, which is not tied to the terroir where the Rhone and Burgundy meet. France has a lot of ethnic minorities. I remember when a halal butcher opened up nearby my maman stopped going to our village butcher. After all these years he is still mad at us. Yes, there are dishes that represent certain regions. French home cooks don't do "fusion" as much as say Americans seem to. But certain things like North African preserved lemons and semolina couscous have made there way into home pantries and French dishes. Cusine de grandmere are those old classics that grandma made. A more modern femme might take recipes from whatever magazine it is that women read and perhaps add avacadoes to a salad or lemongrass to a fish soup. An array of ingredients are more readily available now through super markets. So like cooks all over the world, French home cooks prepare dishes with what is available. So my French friends cook more "ethnic" at home than our parents did, unless of course our parents were "ethnic" to begin with... I was born in Lyon, raised in the Beaujolais... The first time I saw a beach was when I was around 18-20. It was in Brittany. Wherever I travel I mostly (try to exclusively) eat local specialties. Oysters, lobster, seafood in general... *sigh* I have more to say about regional cooking, but I'll hold off for now...

Unstoned is traditional. Yes there is an added benefit to flavor as ptipois mentioned. But the stones really piss me off when I'm eating, when I make it at home I go back and forth sometimes whole, othertimes pitted. Depends at which point I want to deal with the stones. As for restaurant versions I've never ordered it in a restaurant, it's really easy to make at home. I don't think I've ever worked at a placed that served it. If I made it for a restaurant presentation I would pit the cherries (fear of lawsuits).

It's sounds authentic to me.

I like the LEBANESE made Cortas or Al Rabih brands over here, because the Lebanese do make the best version . Seriously though, whenever I can I try to get the stuff straight from my grandma's stash. she has wonderful rose bushes and uses the fragrant roses to distill her own "ma ward". The smell of the stuff cooking is unforgetable. Unfortunatly, and obviously, only a small quantity is produced from several kilos of roses so supply is limited. Elie ← I also use the same brands (for the same reason Elie stated above ). I would love to know what is the basic method behind preparing rose water. It is just one of those things that I always took for granted. Provided that it requires as you said a serious amount of roses, I don't know why I never thought it could be made at home from scratch, what is generally used to make ma' ward the petals only? the buds? ← The Lebanese are about 200 years ahead of the Algerians in terms of technology and industry. But the Algerians are about 200 years ahead in terms culinary sophistication. Once we figure out to can and bottle things consistently you'll have some stiff competition.