Friday, November 25, 2016

Pancakes: the American style.

Pancakes are simple, easy to make yet delicious and goes well with a hot cup of tea or coffee. Though it is not a preferred way to start the day in France but I tried to bring a bit of an American flavor into my kitchen, but keeping the French spirit going, I served it in my new Eiffel-robe-jupe-talon-bouquin-bisous plate. So here is the recipe. 

Tuesday, November 15, 2016

Marché aux fleurs et aux oiseaux : Oldest flower and bird market of Paris

Paris, a cosmopolitan city, a city of bricks, of cement and of technology, of lights, but its heart fills up each morning with the fragrance and vividness of million flowers and the songs of thousand exotic birds. This is what one can experience right in the center of the city, in the island on the river Seine, the Ile de la Cite, just a stone’s throw from the famed cathedral of Notre Dame and the City Hall, a market dedicated to flowers and birds, the oldest in the city and still very functional. 

Friday, November 11, 2016

Spaghettoni bolognaise : The Franco-Italian delight

Bolognaise sauce is a meat based sauce that originated from the Bologne region of Italy. The sauce has a tomato base with minced meat and wine. Different other ingredients are added to the sauce as according to the recipe.  In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese" but rarely used with spaghetti. Spaghetti with the sauce bolognaise (or a sauce similar to the original based on minced meat and tomatoes) is however more popular in France where it is believed to have originated in the 1930s and then spread elsewhere. In Australia, UK and Belgium the Spaghetti Bolognaise is known as spaghet' bolo or spag' bolo and in the USA the sauce with tomato and minced beef is called bolognese though it may be very different from the original Italian sauce or the French spaghetti bolognaise.

Friday, November 4, 2016

Lamb in creamy sauce.

Lamb of Limousin (Agneau du Limousin) is a special type of geographically protected livestock which classifies lamb, born and raised in the "Limousin region" of Central France. Last weekend we got ourselves some prized pieces of boneless shoulder of lamb of Limousin (epaule d'agneau sans os in French). So I decided to dish out something gourmand and something typically French. So here is the recipe of my way of making Lamb in creamy sauce (Agneau à la crème fraiche).

Tuesday, November 1, 2016

The Saga of French Cheese : 2

France is famous for its cheese and Charles de Gaulle had once said that the country that has more than 365 types of cheese is ungovernable. So I decided to make a series of blogs and try to list as many as possible of those “more than 365 types of French cheese”.

Just to give a brief introduction to the types of cheese we must first say that cheese making has 4 important steps

1. Coagulation: The milk proteins are seperated into solid masses called the curd by an acidic substance or by pressure. Heat may be applied during this process which gives different types of cheese (cooked (cuite, heated to 50°), half cooked (mi cuite), non-cooked (non cuite))
2. Pressing: The curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) may be added. This also gives the cheese its shape. Soft cheeses are not pressed. 
3. Salting: Salt may or may not be added to the pressed curds. This defines the flavor of the cheese.
4. Aging (Ripening): Finally the cheese is aged in presence of micro-organisms. This is the process that gives the cheese its taste and its texture (hard, semi-hard, semi-soft, soft) which depends on the moisture content of the cheese.
Thus all those “more than 365 types of French cheese” at their roots simply has a permutation or combination of the different options that we have during the cheese making process.

Here is the 2nd list of French cheese following up from my previous post. For a list of all the cheese that I have recorded so far click here.