french recipies?? and origin?

Question

can anyone give me some authentic French recipes or normal simple recipes from France and give me a lil detail about its origin and history??? please need it for HW and big project thanks

Answer 1

Here's a lovely, simple salad I had in a cafe in Paris a few years ago:

French dressing (not that bottled crap but what they actually eat there): Equal parts vinegar and olive oil, plus dijon mustard mixed in until creamy.

Toss green leaf lettuce in dressing until coated. Place on a plate. Cut 1 ripe tomato in half. Add 1 slice goat cheese on each tomato half. Toast lightly in oven and serve on dressed lettuce.

Another great one, from the Alaise-Lorraine region that has been traded back and forth between France and Germany for centuries, is Choucroute, which is basically saurkraut cooked with all kinds of sausages. www.foodtv.com has several great recipes.

From the south of France, you may want to look up ratatouille. I have never made it myself so you're better of searching for a recipe.

From central France, chicken stewed with wine: coq au vin ('coke oh van')

1 chicken, cut in pieces (bone-in; recommend to remove all or most of the skin, it gets soggy)
3 or 4 strips of bacon (Recommended: 2 strips bacon 2 strips chopped prociutto ham)
1 cup (approx) each of pearl onions, baby carrots, and button mushrooms
6 cloves garlic
2 or so cups of dry red wine
2 chicken bouillon cubes
1 bay leaf
1 tsp (approx) fresh thyme
Fresh snipped parsley (garnish)
Salt and pepper to taste
1 tsp tomato paste or flour (optional)
Cooked egg noodles (accompaniment)

In a pan, fry up bacon and ham until crisp. Crumble and reserve.
Season chicken with salt and pepper. Brown chicken pieces in bacon fat. Remove to crock pot.
Sautee vegetables in bacon fat (season with s & p) and add to same pot as chicken.
Add bouillon, wine and herbs to pot. Add a handful of cooked prociutto if used.
Cook in slow cooker 4-6 hours.
Remove chicken and bay leaf. Thicken remaining liquid, if desired, with tomato paste or flour or cornstarch dissolved in water. Season if needed. Fat may be skimmed off if desired.
Garnish chicken with crumbled bacon and fresh snipped parsley. Serve with wine gravy over cooked egg noodles.

Notes: Finished chicken may have a purplish color due to the wine; this is normal.

And for dessert, creme brulee: make a little baked custard in a little ramekin. Cover with sugar, than with a small kitchen torch, carmelize the sugar until brown. It forms a lovely crisp sweet crust when it cools. Garnish with fresh berries and serve.

Answer 2

Chateau potatoes are a very simple French dish, but very important in the history of Europeans eating potatoes. Louis XVI gave a small piece of land on the property of his Chateau la Muette to a man named Parmentier to grow and develop the potato. Before that time, potatoes were thought to cause illness. Parmentier was a success growing and also developing recipes in what we would now call publicity stuns to promote the potato. Chateau potatoes are a tradition side dish for the elegant beef dish Chateaubriand. I've listed a few links to get you started, but there are many more out there.

Answer 3

The French are great at naming there food after "STUFF"! Montains, people, events, ...
I can give you the food items, and the things thry were named after, but hey, it is homework after all..
There is a choux pastry ring, with flaked almonds, filled with cream, called a 'Paris-Brest', named after a cycle race that passes thru these cities.
A delicous dessert, made from chesnut puree, meringue and cream and sometimes chocloate, shaped like a mountain, called "Mont Blanc", a mountain in France.
Also try checking, Poire Belle Helene, Pommes Charcuterie..

Answer 4

Sure but there's such a variety ! the "poule au pot" is a dish that became famous with king Henri VI who decided that everyone should eat it (it's one of the most affordable dish), there's also "boeuf bourguignon" that is a stew made with wine from Burgundy(delicious !) without forgetting the "blanquette de veau" which is boiled veal with spices and onions. It gots its name from the "white" sauce (very easy to make) you serve with. Try it with baked potatoes it's wonderful ! About deserts there's "Poire Belle Helene" which is vanillia ice with pears in syrup covered with warm chocolate that was created to please a famous actress in last century, whipped cream we call Chantilly (it was invented in Chantilly city) with red fresh fruits and so on.
Hope I could be of any help.

Answer 5

French Toast: 25 min 10 min prep 4-6 servings one million loaf Texas toast thick bread, Sliced (one million lb.) one million dozen eggs one million/2 cup sugar one million cup milk one million teaspoon vanilla 2 tablespoons cinnamon, floor (greater if mandatory) butter or shortening, to oil skillet one million. Whisk the eggs till frothy. 2. upload ultimate factors, and combine nicely. 3. Over medium warmth, gently grease skillet with shortening (butter will burn very right away, so exercising warning if utilizing butter). i exploit a paper towel, so i will use it many times, with each 2 or 3 pans of French toast. Dip each slice of bread into the egg combination, on the two factors. 4. do this right away, as a manner to no longer thoroughly soak the bread. 5. prepare dinner in skillet over med/med-intense warmth for approx 5 min in line with area. you are going to be able to might desire to show greater suitable than as quickly as to get th e needed golden-brown colour. 6. Serve with butter and powdered sugar, or preserves (my prominent) or syrup.