Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Le jour de gloire est arrivé !


dcarch
 Share

Recommended Posts

Happy Bastille Day!

 

As I was thinking of cooking something appropriate for today and have the music playing in the background. 

I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 

 

I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.

 

Anyone have ideas?

 

dcarch

 

 

Link to comment
Share on other sites

Tete D'Aristocrate en Geleé

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

Link to comment
Share on other sites

8 hours ago, dcarch said:

Happy Bastille Day!

 

As I was thinking of cooking something appropriate for today and have the music playing in the background. 

I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny. 

 

I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.

 

Anyone have ideas?

 

dcarch

 

 


I don’t celebrate holidays for religious reasons, but am I a bad person that dinner was a chorizo pizza?

 

Next month we remember when general Rochambeau marched the French army past my apartment complex.

 

Link to comment
Share on other sites

 Share

  • Similar Content

    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By bleudauvergne
      Clafoutis de Fevettes au Parmesean et Basilic
      Serves 4 as Main Dishor 6 as Side.
      This recipe appears in French in issue no. 140 of the Saveurs magazine as part of a series of recipes accompanying an article on 'primeurs', or local vegetables that appear at the markets only during the first few weeks of Spring.
      It can be prepared with feves that have been frozen fresh, but I would not recommend using dried beans.
      This recipe should work fine with both American all purpose and French type 55 flour, as the quantity called for is slight in comparison to the other ingredients.

      500 g fresh young feves
      4 eggs
      20 cl milk
      10 cl heavy cream (liquid)
      70 g freshly grated parmesean
      2 T flour
      1 small bouquet of basil
      1/2 tsp salt
      1/4 tsp grated nutmeg
      fresh ground white pepper

      Preheat your oven to 160 C / 320 F.
      Blanche the feves a large pot of boiling salted water and refresh in cold water. Drain and reserve.
      Combine the eggs, the milk and cream in a large bowl and beat until well combined.
      Wash and dry the basil, remove the leaves from the stems and mince it finely.
      Add the salt, the flour, the parmesean, the pepper, the grated nutmeg, and the freshly minced basil. Add the young feves.
      Butter a clafoutis dish (noted in the recipe as 'un plat a clafoutis', but which a deep sided 10" square dish such as a corningwear would work, or a large loaf pan), give the batter a last mix, pour it into the pan, and put it in the pre-heated oven. Bake for approximately 35 minutes, until the top is golden brown and the center seems firm when you shake the pan.
      Serve it hot or cold, with a simple roquette salad or with chicken, rabbit, or veal. Goes well with a good rose champagne.
      Keywords: Main Dish, French, Appetizer, Hors d'oeuvre, Easy
      ( RG1243 )
    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By liuzhou
      The rise and fall of French cuisine
       
      interesting read.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...