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Found 600 results

  1. What’s in the markets in France in August The following are in full season in August: anchovies, sardines, tuna, bar, crabs, calamari, ceteau, lobster, langoustines, coalfish, sole and mussels; beef, duck and pheasant; brie de Meaux, camembert, gaperon, Munster, Neufchatel, Pont l’Eveque, goat cheeses, l’Epoisses, Chaource and Reblochon; broccoli, fennel, frisee, herbs, sorrel, green beans, tomatoes, garlic, peppers, eggplant, zucchini, potatoes and fraiches (basil, parsley, chives, coriander, tarragon, etc); cepes; almonds, brugnons, figs, mirabelles, grapes, quince, plums, peaches, nectarines, melons and pears. Once again, I’m dependent on the Almanach du Gastronomie by Armelle de Scitivaux (Bottin Goumand, 1998, 133 FF) and Regal magazine, as well timely faxes from Felice.
  2. Hello All- I want to try a classic pot au feu. What cut should I look for at the market? Should I plan to tie it myself? I also want something that will leave me enough for sandiwches for the rest of the week. What internal temp should I strive for? I'd like it barely pink in the center. Thanks for any help.
  3. Picnics A compendium of existing threads This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Picnic on Monday Picnic baskets Paris parks for picnics Where to go & what to take There are many other references to picnicking in parks, etc., under threads entitled “budget” etc., which you can search for directly.
  4. I'm the mother of an almost-six-month-old, and I'm thinking a lot about how to raise a daughter with a good palette. Rice cereal (the traditional first food in America) doesn't seem like a good start-- I certainly wouldn't eat it very happily. So I'm wondering about other countries and other traditions-- What's the traditional first food for babies in France? (I'm also going to post this in the following forums: Italy, Spain, Japan, India, China, Middle East, and Mexico. Apologies to those who run across this question in other places!)
  5. Does anyone here brave Auchan during the festive season to stock up on festive staples of wine, champagne or even foie gras? They do seem to have incredible offers but I'm always a bit hesitant to buy wine from those evil big supermarkets especially when the prices seem too good to be true. Example, Fitou reserve 2005, € 5 per bottle. Any opinions?
  6. Hi although my english is not very well, i try to open this forum to give me a knowledge about pastry worlds. Recently i read in some web sites, that japanese pastry and cakes including boulangerie are far better than french in taste and shape, is that true because i never taste french pastry in France (off course !!). what i really want to know is , is that true that french pastry is not in progress, i meant is not having any innovations or somethings, but things that bother me is some said that japanese student is choose france to taske pastry course. isn't that confusing, so does it mean that the people that makes the different not the technics..is it ??
  7. This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions. Jacques Genin and Pierre Marcolini Chocolate Recon Lovely chocolatier Questions about a la Petite Fabrique Chocolatiers of Paris NYT Buche de Noel C Constant
  8. We tried 8 French olive oils. I will list the 8 and give my tasting notes for each, then let the others chime in with their notes. (1) Chateau de Montfrin (14€): Smooth, soft and warm. The oil lasted on the tongue but never turned bitter. (2) Moulin a Huile Paradis (negrette) (13€): I listed this one has having a sharp green unpleasant bite. (3) Moulin de L'Olivette (12€): I tasted a floral dusty bite, somewhat like the taste of the inside of a flower. (4) Domaine de Marquiliani (21€): Mild and smooth up front with a spicy garlic finish. (5) Huile d'olive de Nyons (26) Tache (15€): Very green with hints of fresh olive. Clean taste like it had been stored in steel. (6) Moulin Jean Marie Cornille (17€): Zesty and bitter with hints of lemon rind. (7) Chateau Virant (12€): Super smooth with almost zero bitter finish. (8) J. Leblanc (15€): Pine and bark hints with mildly bitter taste and lasting mild finish. In these olive oils, I found myself leaning towards the milder ones in the batch. My favorites were (7) Chateau Virant (12€) and (1) Chateau de Montfrin (14€). The Corsican olive oil (4) Domaine de Marquiliani (21€) I also liked, but more for it's uniqueness than for something I would use on a day-to-day basis.
  9. Another cooking-related topic. I've been curious lately about making something with feuilles de brik. Some kind of savory filling sounds delicious, but I wonder two things: 1. Do you have to deep-fry (or shallow-fry) the packets? Or can they be baked? 2. Are the kind of brik leaves sold in supermarkets good? Or should I head back to the Couronnes/Ménilmontant area to pick up something more authentic? What are your favorite fillings? Can they be reheated? (Stuffed ones, already cooked.) Thanks!
  10. To my husband's delight, I have found a recipe for la Galette au Sucre that he has enjoyed at fairs in the Bugey area of eastern France. However, the recipe calles for levure alsacienne. How does this differ from the sachets that are commonly called for? Or is this yeast? Also, does anyone have instruction for making the other galette proposed in in this region, the Galette au Creme? I think that they both originate in Perouges.
  11. I thought I'd begin this series of threads about the regional cuisines of France with Normandy. Because 1) it is a relatively easy subject to grasp, the region has a marked personality, 2) I am partly from there, 3) The limits of the region are clear. Normandy is a large region in the Northwestern part of France. It is composed of five départements, from North to South: Seine-Maritime (capital: Rouen), Eure (capital: Evreux), Calvados (capital: Caen), Manche (capital: Cherbourg), and Orne (capital: Alençon). These are the official, political divisions — the older, more traditional divisions, as in other French regions, are the "pays", which are cultural entities often related to the ancient Celtic population that used to live there. Taking the "pays" into account are useful when you try to define the cuisines and the food variations throughout a region, since the pays correspond to very ancient cultural as well as geographical particularities. For instance, it is significant that Neuchâtel cheese comes from Seine-Maritime, but it is even more significant that it comes from Pays de Bray (and the Northern part of Pays de Caux). Owing to the geological differences, ciders from Pays d'Auge are mellower than ciders from Pays de Caux, which are drier and less famous. Etc. If the gastronomic nature of Normandy had to be summed up, I would write that it revolves around dairy products (cream, cheeses), apple products (cider, calvados, apple jelly and fresh apples), superior meats (beef, veal, pré-salé lamb) and sea fish. Vegetables are used not only as side dishes but also as aromatic ingredients (particularly leeks). Preparations are very simple and product-oriented, with as little fuss as possible. Sometimes, food being drowned in cream is all the recipe there needs to be. This is not just a caricature. Sauces do contain cream, but it goes far beyond that: cream is the sauce. I think it is only fair to begin the visit with the most important figure of Normandy: the cow. Normandy was always "graced" with a damp climate, with Rouen (nicknamed "the chamberpot of Normandy") considered the rainiest of all cities. This dampness, together with the existence of large chalky plateaux (pays de Caux) and of hilly landscapes with green, grassy meadows characteristically separated by thick hedgerows ("bocage" of Pays d'Auge and Cotentin), has helped Normandy to become one of the main cattle breeding regions. The Norman cow is famous for its rich, fatty, tasty milk, which is made not only into camembert but also in yet more odoriferous cheeses like livarot, pont-l'évêque, or pavé d'Auge. Neuchâtel, which is a very ancient cheese made in the North of Normandy, is slightly apart because it is drier and saltier than its more Southern counterparts. It is one of the very few cheeses in France that come in several shapes: it may be heart-shaped (cœur), square-shaped (pavé), or cylinder-shaped (bondard). Here is what a Norman cow looks like: It is a strong and sturdy animal, with large dark rings ("lunettes") around the eyes and a thick, irregularly mottled fur that is particularly soft and fluffy in Winter. The spots are of all shades of brown or grey on a cream-colored background. Norman cows stay outside all year round and are not taken inside in cold weather; in the old days of hand-milking, they were milked right in the fields, rain or shine. Of course nowadays they are taken inside for mechanized milking. A classic Norman scene, often depicted on camembert boxes: Norman cows grazing in the shade of the apple trees, since pastures often double as apple orchards. More to follow, let questions and suggestions roll in.
  12. To Lure the French: Don't BeToo Sweet The article will only be available for a limited time but there are also three recipes: Dziriate (small pastries filled w/a rosewater-honey ground almond fillilng) Cornes de Gazelles (small pastries filled w/ground almonds flavored with cinnamon and orange water) Hazelnut Baklava Other pastries mentioned without recipes: ghribia -- a mound-shaped cookie made from semolina flour, butter, and just a touch of sugar makrout — soft, Fig Newton-like cakes made from semolina, honey and dates Chef Zadi is mentioned as a consultant on adapting some of the recipes! Parisian Maghreb Pastry Shops mentioned: La Bague de Kenza ("BK", an Algerian pastry shop w/several locations including near the Bastille and in the 11th arrondissment) Pâtisserie Malika (Morrocan pastry, Boulevard de Ménilmontant in the 20th arrondissement) Cookbook: Les Douceurs de Kenza by L'Hassan Rahmani and Samira Fahim (Minerva, 2005).
  13. Last night I made Mille Crepe for dessert. No photos though, but it was quite a pretty sight. I had posted under Chocolate Desserts by Pierre Herme thread and the What are you eating for Dessert thread, but I'll repeat myself here to start this new. I decided to do a chocolate version. For the crepes, I used the Pierre Herme chocolate crepes recipe. As the only beer I had on hand was a stronger Sam Adams Brown Ale, my crepes came out nutty tasting. For the filling I used the Pierre Herme chocolate pastry cream recipe but added about 2T of Frangelico. The pastry cream was then lighted with 1 1/2 cups of cream whipped with 2T of Frangelico. Came out beautiful and delicious. One issue I had with the cake though, was how it ended up being eaten. Slicing servings with the knife was easy -- nice clean cuts. However, we ended up eating the cake by layers since a fork squished a lot of the filling out before cutting through the crepes. I'd like to see the filling less squish prone, but not rubbery. Some tinkering needed.
  14. The Maille produced in France is reportedly a far superior product to the one produced in Canada, and I'm having a hard time finding it. Kalustyan's lists Maille Dijon Originale "product of France," but upon arrival it turned out to be the same Canadian product that I can buy in my grocery.
  15. Hi folks, i was looking to get my wife a couple of pastry books for her birthday and have my eye on the following pair: The Fundamental Techniques of Classic Pastry Arts and Paris Patisseries: History, Shops, Recipes (English not out till Feb 2010 but the French very recently published) Does anyone have these books and what do you think of them? She says she's a beginner and she's been getting into baking cupcakes and cookies recently but is looking to take it to the next level. Of course I would benefit greatly too from her growing interest and am very eager to be her official taster. Any other French patisserie cookbooks suggestions would be greatly appreciated.
  16. I'm so excited to have applied for and received a two-week culinary writing residency at Kitchet-at-Camont, a culinary center run by Kate Hill in rural southwest France. My first week I'll participate in a regularly scheduled program -- Camp Confit. My second week is entirely up to me in terms of what to do, where to visit, what to learn to cook. It's an embarrassment of riches -- with France before me, how to I begin to narrow it down? On one of the 7 days Kate and I will visit le Marché aux Truffes de Lalbenque, and if I can scrape up enough euros, maybe even purchase some for for dinner that night. Other than this I have a week wide open to plan a program that will help me learn about the cuisine of southwestern France. Aside from simply learning some cooking techniques, my primary focus will be the connection people have with their food - with farms, food artisans, butchers, etc. I would love suggestions for either particular dishes to study (foie, pate, cassoulet and confit are covered the first week), or excursions/experiences to work into the time. It's my first time to this region of France. Thanks!
  17. hey friends everyone getting excited for the holidays? first halloween...not too exciting, but a chance to do some scary desserts, then thanksgiving (pumpkin? cranberry? raisins and cinnamon? gosh...we could have so much fun!) then christmas, and we all are getting a bit crazy and worried about the christmas rush (or is that just me?) before i can enjoy the holidays though, i have the task of creating a classic chocolate truffle. known as a french truffle maybe? (just what i've heard) my dad is hosting a "vintage" party for some out-of-state biz clients and thought chocolate dipped dried fruit and ginger and some of those rustic, super creamy, cocoa covered balls of ganache would be perfect. problem is, i don't ever make handrolled truffles. i do molded chocolates (more fluid ganache) and some hand cut and dipped chocolates, make ganache, slab, cure and cut, which obviously are a bit firmer. so i didnt know if anyone had any tips, tricks or recipe and ratio ideas for this type of chocolate treat? i use the e.guittard rouge cocoa powder, and thought that maybe if i slab ganache and cut, THEN roll, they would be more equally sized? and then hand roll them around in some tempered (or untempered?!) chocolate, then that goes directly into a pan of cocoa powder, roll around and shake off excess in mesh strainer? should that be tempered or untempered chocolate you think? and i want more than just chocolatey goodness in this truffle...always thought these guys had an alcohol spike in them? whiskey? brandy? maybe that apple calvados? (anyone used this?) or pear williams? but nothing that would make someone spit it out...just enough to go...huh...what's that? mmm....lovely *trust me, i have had one of those alcohol spit them out type chocolates...and i LOVE alcohol* (wait, that came out wrong...) anyway, just hoping for a memorable chocolate, something with flavor, and firm enough to roll and hold shape (not sure for ratios on this), but soft enough to almost literally melt in your mouth.....thoughts? also, side note, dad wanted to know if these were rolled in cocoa powder, could we "glue" a tiny chocolate decoration to the top? or would the chocolate not stick to the cocoa powder surface? (he wanted to personalize with chocolate biz logo, i have it on some transfers for him that i made) thanks you guys!
  18. Hello all, I will be in Paris at the end of November for a week and am renting a place near Metro Poissoniere (9th). I was curious if there were any good markets, bakeries, or food stores in the vicinity. Merci! Cheers!
  19. Hi all, I'll be heading for Toulouse and Bordeaux for some time off in a little while, and I thought I would go looking for some equipment for my home kitchen while I'm there. I'm mainly thinking about tins and moulds for brioche, Madeleines, cannelés etc. I could order these online (they're hard to come by in my part of the world), but shipping is usually quite significant for such orders... Besides, I'd love to browse a well stocked boulangerie/patisserie store while in France. So, to my question: Does anyone here know any markets or shops in Toulouse and/or Bordeaux (or in the vicinity) where I could obtain such moulds? I've tried my hands with Google, but since my French is still... ehm... shaky, I didn't make much progress in the search... Any pointers and advice greatly appreciated
  20. Boyfriend and I rented an apartment in Beaune for the month of April. I still can't believe it. Markets and cooking and baking and eating and speaking and eating (he doesn't drink wine!) and walking and more markets and brocantes and cooking and eating. Finding the best croissant. The best fromagerie. You get the picture. We just want to explore every day. Maybe a cooking class if there is something interesting looking. We won't have a car. May rent bikes. Lots of buses and trains. What can't we miss in Burgundy? Thanks for any and all information provided!
  21. Lovely sweet little place, except for the seating. We had one of the worst seats in the house after a 30-minute wait for a table for two people; must remember to come earlier to remediate that problem. Buvette 42 Grove Street (Bleecker Street) Greenwich Village Spiced duck confit, giant caper berries, cornichons, toast Cheese and honey Croque madame sandwich Roast chicken, haricot verts, boiled potatoes, mustard vinaigrette -- reimagined as a salad Apple tarte tatin, crème fraîche
  22. I will be in the South of France between Sept. and Oct., this fall. Having a house will make cooking a breeze. I am hoping to find 'Peche de Vigne' red-fleshed peaches in the market that time of year. I would like to make jam while I am there and bring it home. Has anyone seen these beautiful deep red peaches in the markets in Uzes? I found them in Paris last year, but that is out of my way. Many thanks!
  23. Our town has had a bike tour for about 15 years and this year scored a major coup by having a competing race fold due to loss of sponsorship (Chrysler), and obtaining a multi-year deal for a major sponsor of their own. The result is that we'll have one of the largest and most prestigious races in the country, and one that international racers come to because it is a great training race for the Tour de France. With all of that, I want to honor our visiting teams by making Paris-Brests. From all that I can tell, its just a choux ring with pastry cream filling. Easy enough. But has anyone seen any unique recipes or designs that might be helpful? Thanks.
  24. I just ate some morteau sausage for lunch - it was lightly-smoked and I got if from the cooked meat counter of selfridges, but it seemed pretty raw... are you supposed to cook it? If so I might be in trouble.. would someone please clarify (quickly! i might not have long left...)
  25. I was wondering what you all could suggest for a French 101 or Intro book as a gift. My Mom was in inspired by Julie/Julia and wants to learn French techniques. I think after I delved in a few years ago and cooked them several dishes that provided some impetus as well. At least I hope. She is a very accomplished cook in her own right so it need not instruct how to break an egg, but she has no basis in true French cooking. Thanks.
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