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askwhatsforlunch · 2 years

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Mushroom Bangers and Mash

Ava and I skipped lunch today, for we had a proper breakfast this morning: toasts, scrambled eggs, bacon, sausages, the whole lot. And we had a great dinner in Ponsonby. But, if you have room for a hearty, tasty Sunday Lunch, without the hassle of a full-on Roast Dinner, these Mushroom Bangers and Mash are what you want! Happy Sunday!

Ingredients (serves 2):

1 tablespoon olive oil

1 (400-gram/14.10-ounce) good quality Toulouse or Cumberland Sausage

1/2 red onion

1/2 teaspoon dried thyme

1/2 tablespoon unsalted butter

8 large button mushrooms, dusted

1 large garlic clove, minced

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 tablespoon plain flour

1 1/2 tablespoon good quality White Port

1/3 cup Beef Broth, warmed

1 tablespoon demerara sugar

freshly made hot Potato Mash, to serve

Heat olive oil in a skillet over medium-high heat. Once hot, add the Toulouse Sausage, and cook, about 4-5 minutes on each side until well-browned. Transfer the Sausage on a plate, leaving its fat in the skillet. Set aside.

Peel and finely slice red onion, and add to the skillet. Cook, 3 minutes until tender and just starting to brown. Stir in dried thyme.

Then, add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden colour.

Reduce heat to medium, and stir in garlic. Cook, 1 minute. Season with fleur de sel and black pepper.

Sprinkle in the flour, coating the mushrooms and onion. Cook out, 1 minute. Deglaze with White Port, and then, gradually stir in warmed Beef Broth, until sauce beautifully thickens, coating the spoon. Add demerara sugar, and cook until completely dissolved.

Return Toulouse Sausage and its resting juices to the skillet, and cook, about 2 minutes on each side to warm through.

Make sure the Potato Mash is well-warmed too.

Cut Sausage in half and serve Mushrooms Bangers and Mash hot, with a glass of robust red wine, like a French Corbières or Australian Shiraz.

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newmic · 1 year

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Polenta à la sauce aux saucisses comme en Italieundejeunerdesoleil.com (15)1 hr · 4 serveursLire les instructions complètes Recette de polenta avec une sauce (ragu) aux saucisses comme on la déguste en Italie.Ingrédients

180 grams Polenta (precuite)

800 gramsTomates ou coulis (en boite concassees, polpa, passata)

3 Saucisses (de Toulouse ou autre de porc, de qualite)

1 Oignon

1 Branche celeri (facultatif)

1 Tranche pancetta ou de lard ou de dos de porc de Bigorre (poitrine)

1 Branche romarin (ou une feuille de laurier, facultatif)

add Huile d'olive vierge extra

add Sel

add Poivre

**

Polenta in sausage sauce as in Italie undejeunerdesoleil.com (15)1 hr

4 serversRead full instructions Polenta recipe with sausage sauce (ragu) as it is eaten in Italy.Ingredients - 180 grams Polenta (precooked) - 800 grams Tomatoes or coulis (in crushed boxes, polpa, passata) - 3 Sausages (Toulouse or other pork, quality) - 1 onion - 1 Celery Branch (optional) - 1 Pancetta slice or bacon or Bigorre pork back (brisket) - 1 Rosemary branch (or bay leaf, optional) - add Extra virgin olive oil - add Salt - add Pepper **

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dknuth · 2 years

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The last day in Toulouse & France

It was my last day here. It was grey and drizzly and I’d really run out of things I wanted to do.

So it was a quiet day. I did a little shopping for things for Cathie, since I ran off and left her alone with the cats.

I noticed an odd roof line walking down the street and had to check it out. It was a Catholic Church with two flat domes. Odd, but not something I’d recommend.

For dinner I went back to Chez Emil for cassoulet. I didn’t get an appetizer, just went for the pot of cassoulet. I knew it would be big and it was. It’s that kind of dish: beans, duck leg, pork, sausages. Best if you’ve been out worn the field all day.

I got through most of it. It was very good, with a rich flavorful sauce. Just a lot. So no dessert. But he offered an Armagnac, and that was a good finish.

Then I waddled back to the hotel.

There are at least two carousels in the little parks here. It took me a while to figure out that they were different. There may be more, I’m not sure. I just keep walking past carousels.

The taxi comes at 6:30 tomorrow morning and then a long day to get home.

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caribbeanfoodies · 6 years

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#instagood #instapic #pictures #instagood #instafood #food #foodie #foodies #foodporn #foodgasm #foodlover #localfood #streetfood #bokit #cheese #cheesey #grill #sausage #saucissedetoulouse #pork #sandwich #creole #frenchfries #homemade #caribbeanfoodies #toulouse (à Caribbean Foodies)

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frenchcusine · 2 years

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The Top Five French Cuisines

French cuisine is renowned for its refinement and flavor all over the world.

Simple combinations of rich, natural flavors are used in French cuisine to create unforgettable, internationally renowned dishes. French cuisine is, in fact, widely respected all across the world.

For so many people, wine and cheese are their first introduction to French cuisine. There are plenty of delectable pairings to select from, from brie and Burgundy to camembert and Chardonnay. Beyond the cheeseboard, though, there's a whole world of French food to discover.

1. Soupe à l’oignon

This is a classic French soup cooked with onions and beef stock, generally topped with croutons and melted cheese. This was typically a peasant dish dating back to Roman times, while the current version originated from the 18th century. The caramelization of the onions, which are frequently flavored with brandy or sherry during the slow-cooking process, gives the soup its distinct flavor. Try Marseille's famous soupe de poisson à la rouille if you're in the mood for soup. This soup is distinguished by a dollop of garlic and saffron mayonnaise on top, which was once a favorite of fishermen.

2. Chicken in a Wine Sauce

Julia Child popularized this classic French recipe, which became one of her hallmark dishes. Chicken is braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic, and maybe a splash of brandy in this recipe. Despite the fact that the name means "rooster in wine," and the braising method is suitable for tougher birds, the recipe commonly calls for chicken or capon. Although regional variants of the meal occur across France that use local wines, the wine is typically Burgundy. Coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au pourpre (Alsace) are among them (Beaujolais nouveau). There's even a coq au Champagne, believe it or not (Champagne).

3. Cassoulet

Cassoulet is a dish that can be prepared in a variety of ways Cassoulet is a hearty stew made with white beans and pork. The dish is usually made with pork or duck, although it can also be made with sausages, goose, mutton, or whatever else the cook has on hand. This peasant meal is famous in Toulouse, Carcassonne, and Castelnaudary, and it comes from southern France. The dish's name is derived from the baking pot (cassole) in which it is typically prepared. This pot is a common sight in many French households, demonstrating the appeal of this hearty, rich dish that's ideal for the winter months.

4. Bourguignon (Boeuf Bourguignon) Boeuf bourguignon is one of the most traditional French dishes. The meal comes from the same region as coq au vin — Burgundy in eastern France – and the two dishes have certain similarities. Boeuf bourguignon is a stew made with braised beef, beef broth, and seasoned vegetables such as pearl onions and mushrooms cooked in red wine. This recipe, which originated as a peasant meal, is now a standard in French restaurants all over the world. Although some shortcuts can be taken, the cheap cuts of beef are traditionally tenderized in wine for two days to intensify the flavors. The Fête du Charolais, held in August in Burgundy, honors the meal with music and wine.

5. Soufflé De Chocolat

The word soufflé is derived from the French verb 'to blow,' and it refers to a light and fluffy dessert. The dish dates back to the early 1800s and is now a common sight on dessert menus all around the world. The crisp chocolatey shell allows the creamy chocolate to pour out for a wonderful delight. It does not, however, have to be sweet. In fact, if you're looking for something a little saltier, cheese soufflés are just as good.

The cuisine of France is unique and well-known all over the world. French cuisine has a long and illustrious history replete with notable achievements. Their cooking techniques have influenced other cuisines and have been employed all across the world. Pastries, wine, baguettes, and all of the locally produced items are essential components of the cuisine.

#French Cuisine #French Food #Wine #Bread #Chocolate

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gabyglifestyle · 2 years

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There goes my #personalsuperhero, 5:32 AM, back to the fire, after getting home at 11 pm last night from a business trip. #coloradofire is now at 80% containment, thank heavens and the #firefighters (especially @firechaser4cdf), but the very hard work continues, and off he goes, car packed to the top (caught him on the last box :-)) with all sorts of delicious food (Minestrone with chicken, pork, veggies and Toulouse sausages, German Potato Salad, Egg & Apple Salad sandwiches and Mediterranean plates (Souvlaki, Gyros, Hummus, Greek Salad, Pita Bread and Saffran rice) it’s time to relieve the other #superherofirefighters that were there all week. May you and all be safe, meu amor. #coloradofire #volunteerfirefighters are #angelsthatwalkamongus (at Carmel Valley, California) https://www.instagram.com/p/CZUR4v5F4Wf/?utm_medium=tumblr

#personalsuperhero #coloradofire #firefighters #superherofirefighters #volunteerfirefighters #angelsthatwalkamongus

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kitchencowboysa · 3 years

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This chilly weather seems to be here for a while, so why not warm up from the inside with this scrumptious Moussaka from #homehappiness The rest of the #winterwarmer menu is equally fabulous Monday 26th Red Thai Chicken Curry w/ Jasmine Rice *R190 Or Red Thai Vegetable Curry w/ Jasmine Rice *R150 Tuesday 27th Traditional Cassoulet w/ Duck Confit, Salt Pork, Toulouse Sausages & Haricot Beans *R250 Or Ratatouille w/ Roasted Peppers, Aubergines, Courgettes, Onions, Tomatoes & Oregano *R150 Wednesday 28th Moussaka w/ Lamb Mince, Aubergine & Crumbled Feta *R190 Or Melanzane Parmigiana - Baked Aubergine w/ Tomatoes, Mozzarella & Parmesan *R150 Thursday 29th Roast Free Range Chicken, Leek & Mushroom Pie *R190 Or Potato, Onion & Smoked Cheddar Tart. *R150 Friday 30th Red Beef Curry w/ Mushroom Pilau & Sambal *R200 Or Cauliflower & Lentil Curry w/ Mushroom Pilau & Sambal *R150 All prices are for 2 person portions. For ordering & collection/delivery details please click on the link to my website in my bio above. #maythesaucebewithyou #fireandsmoke #winterwarmers (at Hout Bay, Western Cape, South Africa) https://www.instagram.com/p/CRwK4z8JET5/?utm_medium=tumblr

#homehappiness #winterwarmer #maythesaucebewithyou #fireandsmoke #winterwarmers

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cscproject · 3 years

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CULTURE RICH FRANCE.

HISTORY OF FRENCH CUISINE :

During the Middle Ages, French food was already an important part of life for many people, but a French meal looked very different then than it does nowadays. Perhaps the largest difference is that during this time, a large amount of different dishes were all prepared for a meal, but they were served in unison. This way of presenting food was aptly named service en confusion, where all food items were placed on the table at once, and much of the food was eaten with one’s hands. The practice of serving various dishes as separate courses would not be introduced until centuries later, as would the practice of serving each person at the table instead of putting the dishes on the table family style.

Later Italian Influence :

When Catherine de Medici came to France in the 1540s, Italian influences came with her. Although food had always been visually appealing in France, the idea of food as theater was new. Under her reign as Queen and then Queen Mother of France (three of her sons became King of France), the dinners she hosted helped move French cuisine forward in history. Fine tableware and glassware became important during this period, and the use of color also took center stage. New foods were also introduced during this time, both from the Mediterranean, such as tomatoes, as well as from distant regions, such as green beans coming to France for the first time from the New World.

FRENCH FOOD :

French cuisine features many delicious appetizers, from simple to complex. A tart is an ideal recipe to start with as it feeds the whole group and you only have to slice it to serve. This amazing recipe for a tart made of Roquefort cheese and caramelized onion is a classic, and the taste is unbelievable. Just be sure that you use the tangy Roquefort cheese—one that is distinctly French—as it is essential and gives the tart its signature French flavor.

1. Soupe à l’oignon

This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top. Dating back to Roman times, this was traditionally a peasant dish although the current version dates from the 18th century. The soup’s unique flavor comes from the caramelization of the onions, which often have brandy or sherry added during the slow-cooking process. If you’re in a soup mood, why not try Marseille’s traditional soupe de poisson à la rouille. Once a fisherman’s favorite, this soup is characterized by a dollop of garlic and saffron mayonnaise placed on top.

2. Coq au vin

This quintessential French food was popularized by Julia Child, becoming one of her signature dishes. The dish sees chicken braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic and sometimes even a drop of brandy. Although the name translates as ‘rooster in wine’ – the braising is ideal for tougher birds – the recipe usually uses chicken or capon. The wine is typically Burgundy, although regional variations of the dish exist across France that use local wines. These include coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au pourpre (Beaujolais nouveau). Believe it or not, there’s even a coq au Champagne (Champagne).

3. Cassoulet

Cassoulet is a comfort dish of white beans stewed slowly with meat. The dish typically uses pork or duck but can include sausages, goose, mutton or whatever else the chef has lying around. This peasant dish originates from southern France and is popular in Toulouse, Carcassonne, and Castelnaudary. The name of the dish comes from the pot (cassole) that it’s traditionally baked in. This pot is a staple in many French homes, highlighting the popularity of this rich, hearty meal that’s perfect for those colder months.

4. Boeuf bourguignon

Dishes don’t get much more typically French than boeuf bourguignon. The dish hails from the same region as coq au vin – that’s Burgundy in eastern France – and there are similarities between the two dishes. Boeuf bourguignon is essentially a stew made from beef braised in red wine, beef broth, and seasoned vegetables including pearl onions and mushrooms. Originally a peasant dish, this recipe is now a staple in French restaurants around the world. Traditionally, the cheap cuts of meat would be tenderized in wine for two days to intensify the flavors, although some shortcuts can be taken. Every August in Burgundy, the Fête du Charolais celebrates the dish, along with plenty of music and wine.

5. Chocolate soufflé

The word soufflé comes from the French verb ‘to blow’ and, and the name suggests, this is a light, airy dessert. The dish dates back to the early 18th century and nowadays is a staple on dessert menus around the world. The crispy chocolatey crust is perfect for letting the creamy chocolate ooze out for a rich surprise. However, it doesn’t have to be sweet. In fact, cheese soufflés are just as delicious if you’re looking for something a little saltier.

Try a savory soufflé au cantal (French recipe)

6. Flamiche

Flamiche means ‘cake’ in Flemish and this dish originates from northern France, near the border with Belgium. It has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional filling is leeks and cream, although various variations exist. There’s also a pizza-like version of flamiche, which comes without the top crust of the pie. For a southern French twist, try the thin crusty pissaladière, which has anchovies, onions, and olives.

8. Salade Niçoise

Salade Niçoise is a typical French salad from the Provence region. Often eaten as a side dish, it can also be a light meal on its own. The salad is a mix of lettuce, fresh tomatoes, boiled eggs, (canned or fresh) tuna, green beans, Nicoise Cailletier olives, and anchovies. However, there are plenty of different variations to choose from. So, if you’re struggling to come up with the ideal summer menu, why not consider Salade Niçoise?

9. Ratatouille

Not just a lovable cartoon about a friendly rat, ratatouille is also one of France’s most iconic dishes. From Provence, the dish sees vegetables shallow-fried and then layered in a casserole dish before being baked in an oven. French chefs have been debating whether the vegetables need cooking beforehand for centuries, but however you prepare it, the results are still great. This traditional peasant dish can be a side dish, appetizer, or a main course, and tastes great with red wine and fresh, crusty bread. A similar Basque dish is pipérade, which typically adds ham and sometimes eggs to the stewed vegetable mix.

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msbcreations · 3 years

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“The correct French pronunciation of charcuterie is "shar-coo-tree." It is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces.”

Above are some of the charcuterie that I enjoyed making and curing, such as Bresaola, Duck Jambonneaux, Toulouse sausages, Pastrami and Rabbit terrine with foie gras. Depending on the sizes and types of meat you are curing the process can take up to 5 weeks.

My two favorite charcuteries I really enjoyed making was toulouse sausages and pastrami! Toulouse sausage consist of 75% meat and 25% fat, you freeze the meat and fat until its solid enough to pass through a meat grinder. Now my not so favorite part of the process would be freezing my fingers in the walk-in fridge to mince the meat. Then you mix the ground meats with the rest of ingredients in a stand mixer or by hand until it binds together. And now the fun part!! pushing the meat through the sausage filler into the pork casing! for some reason its very fun but yet relaxing to form sausages, as its pushing through the casing hoping it doesn’t burst!

As for the delicious pastrami its takes 3 days and 3 hours; a longer process but surely worth the wait! The type of cut used to make pastrami is beef brisket(located around the breast area or lower chest) or Beef plate ( located at the lower belly). We marinated the beef in a brine and pickling spice for 3 days in the refrigerator, then coat the beef with toasted coriander seeds and black peppercorn; hot smoke the beef with the option of maple or cherry wood. speaking of wood reminds me of the time Chef Oli showed the class how cold smoke cheese and that ANYTHING we could image could be cold smoked.. Anything!( it was mind blowing!)

https://www.webstaurantstore.com/blog/2318/what-is-charcuterie.html

#charcuterie #pastrami #lifeofacook

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askwhatsforlunch · 2 years

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Sausage Toast

I love leftovers, but I find leftovers from a barbie all the more special. They have that delightful smokiness, and thus only need to be enhanced. And a beautifully charred sausage only needs a good slice of bread, a few grilled courgettes and a generous dollop of chutney to be sublimed in this simple but divine Sausage Toast, trust me!

Ingredients (serves 1):

1/2 tablespoon olive oil

a leftover grilled good quality pork sausage (about 100 grams/3.5 ounces)

leftover Grilled Zucchini

a thick slice fresh Sourdough

a heaped tablespoon Mango Chutney

In a small, nonstick saucepan, heat olive oil over medium-high heat. Once hot, add grilled sausage and Grilled Zucchini; cook, for a couple of minutes. Reduce heat to medium and cover with a lid. Cook, until well-warmed through, about 4 minutes more.

Generously spread Mango Chutney onto Sourdough slice. Top with hot Grilled Zucchini, and grilled sausage.

Enjoy Sausage Toast immediately, with dressed lettuce.

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keepthingslocal · 4 years

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Hammersmith Butcher: John Stenton Family Butchers - Serving The Community

Jack and John John Stenton describes himself as ‘one of the last of a dying breed’ of local family butchers. Here he reflects on his professional life in Brackenbury Village… ‘Hammersmith is a nice place to work. I have customers from all walks of life and I enjoy having fun with them. The kids say hello on their way to school and I’ve got to know so many family generations – that’s lovely. ‘When people don't recognise a cut of meat, I explain what it is and how to cook it and, on the next visit, we hear all about it. We get some wonderful compliments. One lady said: “Thanks for making our Christmas magnificent.” That's what gets me out of bed at 6am. There are no short cuts in this business!

John Stenton ‘We source the world’s finest meat. I keep tabs on where it comes from by visiting the farms – I know how the animals are reared. Now’s a good time to order Spring lamb for Easter. Many customers prefer a leg, but my favourite is shoulder double-wrapped in tinfoil We also make and sell mini-lamb roasts – they are perfect for two people. ‘We've turned the clock back 50 years and now wrap meat in grease-proof paper to save on plastic. Customers come in with polyurethane re-sealable plastic bags and boxes; however, using them is like standing in a freezer with your coat on. The cold can't get through to the meat and lower the temperature enough. We suggest glass pyrex containers to keep meat cold while you do your bit for the environment.

John and Jack ‘We take telephone orders – I always try to answer by the third ring – but I prefer to see customers face to face. We open at 8am on Saturdays, so that’s a good time to avoid queuing and you can pre-order on Friday and pick up on Saturday. Our French customers like meat cut differently and it can take time to prepare, so sometimes you may have to wait a little longer. However, queuing is a good way to meet neighbours! ‘Once, Lenny Henry came in and he said: “I thought you’d have two or three shops by now.” I said: “Len, like wives, on most occasions one at a time is more than enough to handle. ‘I have been serving the people of Hammersmith for 50 years and I'd like to say thank you for supporting me.’ Stenton’s offers organic and free range produce and selected meats from England’s finest farms: Cotes De Boeuf Bavette De Boeuf Tournedos De Boeuf Noisettes D’Agneau Onglet De Boeuf Roti De Boeuf Osso Bucco Poulet Desosse Farci a la Saucisse De Toulouse Paupiettes De Veau Duck Handmade gluten and wheat free organic pork sausages Beef Lamb Wild Boar Boerewors Merguez Chorizos Read the full article

#BrackenburyButcher #BrackenburyLocals #BrackenburyVillageButcher #Butcher #Food&Drink #Hammersmith #HammersmithButcher #HammersmithFood&Drink #HammersmithLocals #HammersmithLocalsSpring2020 #JohnStenton #JohnStentonButchers #JohnStentonFamilyButchers #London

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thebowlercapfairy · 5 years

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Phil & I got the cassoulet, a dish which originates from Southern France. It contained Toulouse sausage, pork, duck leg confit, foie gras, & white beans. Neither one of us liked it very much. I'll say this for it, the duck leg confit was good. I was very offended by the foie gras, though. Phil didn't mind it, but I couldn't eat any part that it had touched. #nofilter #noedit #travel #adventure #france #friends #fun #pretty #architecture #carcassonne #lacité #food #noms #yum https://www.instagram.com/p/B2fFi1mBL7M/?igshid=1twqbaz8v8sgo

#nofilter #noedit #travel #adventure #france #friends #fun #pretty #architecture #carcassonne #lacité #food #noms #yum

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caribbeanfoodies · 7 years

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#instagood #instafood #food #foodie #foodies #foodporn #foodgasm #yum #yummy #eat #cook #cooking #grill #grilled #bbq #meat #pork #sausage #saucissedetoulouse #cheesy #mashedpotatoes #fries #mozarella #xxl #athome #homemade #homecooking #caribbeanfoodies #toulouse #igers (à Caribbean Foodies)

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biffenskitchen · 5 years

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😴It’s 5am. 🚙I have driven 1 hour in the rain to Credition, but I now have my boxes of Toulouse sausages for the next 2 weeks! 👌These beauties are made with 98% pork meat and go perfectly with a mushroom, egg and some homemade kimchi or hot sauce. #biffenskitchen #toulousesausage #breakfast (at M.C. Kelly Ltd) https://www.instagram.com/p/B1Fu2GpA2Ho/?igshid=4298troh1r5q

#biffenskitchen #toulousesausage #breakfast

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babettescafe-blog · 5 years

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5 French Food Items You Should Definitely Try

Traditional French food relies on simple combinations that enhance the rich, natural flavors of basic ingredients. French cuisine also inspired many other cuisines to add new flavors and touches to their own meals. However, to discover if French food is really the best in the world or not, you can check out Babette restaurant menu and try out a few French food items.

Few French food items you should not miss to try

Soupe à l’oignon

The Soupe à l’oignon is a traditional French soup made of onions and beef stock. They are also usually served with croutons and melted cheese on top. The remarkable taste of this French onion soup is derived from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cooking process. The liquid is typically meat stock, although variations include the use of water, and, adding milk or thickening it with eggs or flour.

Cassoulet

This is a comfort dish of white beans stewed slowly with meat. Pork or duck are typically used as meat, but sometimes, sausages, goose, mutton can also be added. This type of food originates from southern France and is popular in Toulouse, Carcassonne, and Castelnaudary. Cassoulet also derived its name from the pot it is traditionally baked it, which is typically shaped like an inverted cone to give a crust shape. This rich, hearty meal is also perfect to serve during colder months.

Beef bourguignon

Boeuf bourguignon is one traditional French meal that has become internationally well-known. This type of dish is a stew made of beef braised in red wine, beef broth and seasoned with garlic, pearl onions, fresh herbs, and mushrooms. The recipe used is just one example of how traditional peasant dishes have been adopted into haute cuisine. This also means that the method of slowly simmering beef in wine was likely developed to tenderize tough cuts of meat.

Flamiche

Flamiche, which also means ‘cake’ in Flemish, is a dish that originates from northern France, near the border with Belgium. The dish has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional French filling of the Flamiche is with leeks and cream.

Crème brûlée

Crème brûlée is also known as burnt cream or Trinity cream. This is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is also normally served slightly chilled, with the heat from the caramelizing process tends to warm the custard producing a cool center.

From meals and pastries to drinks, French food and drink items are probably among the best in the world. While looking for Babettes cafe menu, you can also consider trying out the above-mentioned amazing French food items.

#babette restaurant menu #babettes cafe menu

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countrymadefoods · 5 years

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“If there's a food that speaks to cultural diversity in about as many tongues as there are taste buds, it's sausage.It's not an overstatement to say there are thousands of varieties of sausages in the world.

“Abruzzo: The rich, mild spiced sausage from the southern Abruzzo region of Italy is very dark in color and made with pork livers.”

“Andouille: The spicy smoked pork sausage, aka Cajun or Louisiana andouille, is used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Closest substitute: kielbasa.”

“Andouillette: The tripe sausage is a small version of the French andouille sausage. Closest substitutes: French andouille (larger) or Italian sweet sausage.”

”Bauerwurst/bauernwurst: The chunky German farmer's sausage is often grilled and served on a bun or cooked with sauerkraut.”

”Haggis: Stuffing a sheep's stomach with the chopped mixture of the animal's heart, lungs and liver, and then adding oatmeal, onion, fat and seasonings make this large Scottish sausage. It's usually steamed before serving.”

”Italian: The pork sausage, sold either as links or in bulk, is often added to pasta sauces. Varieties include sweet, mild, hot and ones flavored with garlic and fennel seed. Cook thoroughly before serving.”

“Kielbasa/kolbasa/knublewurst: The smoked Polish sausage is made with pork and/or beef and flavored with garlic, pimento and cloves. Although precooked, they are often heated before serving. Closest substitutes: andouille, chorizo or linguica.”

“Kishke/kishka/stuffed derma: The Polish/Jewish specialty consists of beef intestines stuffed with matzo meal, onion and suet.”

“Toulouse: The exquisite French sausage is usually made with pork, smoked bacon, wine and garlic, and is great in a casserole. Cook it before serving. Closest substitutes: kielbasa or Italian sweet sausage.”

(via Sausage speaks many global languages | Pittsburgh Post-Gazette)

A Culture Revealed Through Comfort Food

“Google hamburger history, and you'll soon be reading of thirteenth-century warlord Genghis Khan and his fierce cavalry. According to prevailing Internet wisdom (not to mention a goodly number of books), the Mongol leader of the Golden Horde did more than merely conquer vast swathes of the globe. Indeed, the emperor of all emperors invented the hamburger.”

”Genghis's grandson, Kublai Khan, who invaded Moscow in 1238, bringing with him a taste for pounded meat. Of course, the Russians also recognized the superiority of this technique and soon adapted it for their own purposes, garnishing chopped raw mutton (and later beef) with onion and egg and dubbing the dish steak Tartar -- Tartar being their name for the Mongols.”

”Somewhere along the way, say, in the sixteenth century, ships from Hamburg, the most important German port of the day, began to cross the Baltic Sea with regularity, docking at Russian ports where minced beef dishes were popular. And soon German seamen returned home with a taste for minced raw beef...the basic story, in all its facile glory, of how the Mongol horde begat the Big Mac.”

”This tale is flawed. The history of proletarian dishes like hamburgers is rarely explained by a linear progression of events. Mongols did not invent chopped meat -- such dishes were popular back in the days of the Roman Empire. In fact, as Los Angeles burger hound Charles Perry has pointed out, a second-century Roman cookbook features an entire chapter of chopped meat dishes.”

“[B]y the late 1700s, sausages of minced and seasoned beef were known to the British as Hamburg sausages. By as early as 1834, the menu of Delmonico's in New York City advertised a Hamburger steak.”

(via A Culture Revealed Through Comfort Food | NPR)

These Vegan Sausage Brands Are Smokin’

“Whatever way you chop it, there’s nothing savory about the ways in which animals are killed for food. Vegan sausages made from plants beat meat made from animals, and we’ve got the list of the brands that are the real crowd-pleasers.

The Beyond Sausage, available in Hot Italian and Brat Original varieties, is taking the vegan sausage game to a whole new level. It’s free of soy, gluten, and GMOs.”

“ The Zesty Andouille flavor is a great addition to kick your Creole up a notch. Or polish off a plate of potatoes and peppers with the Kielbasa sausage. Tofurky also offers Italian Sausage and Beer Brats.”

” Field Roast is serving up a slew of grain-based sausages available in styles such as Smoked Apple Sage, Apple Maple Breakfast, Italian, and Mexican Chipotle.”

”Lightlife[,] The brand’s Smart Sausages come in both Italian and Chorizo flavors.”

“No Evil Foods[,] With a name like The Stallion, it’s no surprise that this Italian sausage sure packs a punch.”

(via These Vegan Sausage Brands Are Smokin’ | Peta)

LIGHTLIFE’S NEW VEGAN GROUND BEEF ACTUALLY TASTES LIKE THE REAL THING

“Veggie and vegan meat brand Lightlife has launched ground beef that tastes just like the real deal.Lightlife — which labels itself “the plant-based protein pioneer”

The plant-based Ground Beef — which has the same “juicy texture” as animal-based beef, according to the brand — is stocked in the meat aisle, alongside its own “bleeding” plant-based burger, and Beyond Meat’s Beyond Burger.”

“Beyond Meat initially championed the idea of placing plant-based meat products alongside real meat products. The brand believes that most of those looking to buy realistic meat-like products are actually meat-eaters, rather than those who follow a vegan or vegetarian diet.

Like Lightlife, a number of companies have witnessed Beyond Meat’s success with the tactic and followed the brand’s lead.

Lightlife is owned by Maple Leaf Foods, a Canadian packaged meat brand, and U.S. meat giant Tyson Foods previously held shares in Beyond Meat. The latter now has a market value of around $3.8 billion, jumping 163 percent in value after it became the first vegan meat brand to IPO earlier this month.”

“Maple Leaf Foods is also jumping on the bandwagon. It was announced in April that Greenleaf Foods – a subsidiary of Maple Leaf Foods — will open a $310 million vegan protein factory, doubling the production of Lightlife Foods and its other vegan meat brand, Field Roast.”

(via LIGHTLIFE’S NEW VEGAN GROUND BEEF ACTUALLY TASTES LIKE THE REAL THING | Live Kindly)

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