The best french cuisine
If you are a gourmet, then by all means try French cuisine. But first, find out which ones are the best and most refined.
A bit of history
The history of French cuisine is rooted in the distant XV century. Then the first cookbooks began to appear. The dishes were prepared according to the traditions of the Moors, and already then the kitchen was refined and refined. Sugar was used to impart an unusual taste (it was a real luxury at that time), almonds and milk. To the dishes were fragrant, they were flavored with rose water.
A saffron helped to make the color of food more saturated. But in the 16th century, the preferences of the French changed due to the influence of Rome. Sweet dishes went to the background, and the first came salty and sharp. It was at that time that cooks introduced the tradition of starting a meal with good wine, which stimulated digestion and improved appetite.
But the kitchen has become what everyone knows today, thanks to Louis XIII. It was he who made the meal something solemn and sublime.Louis himself loved to eat and could eat a dozen dishes at a time. The cooks at the court all day worked their masterpieces to please the king.
French cuisine is divided into several areas: common, exquisite and regional. A common kitchen is the dishes that almost every French person consumes daily. Regional cuisine is the dishes of the regions, distinguished by their peculiarities, such as the use of alcoholic beverages and spicy seasonings. And the refined cuisine is the real masterpieces of cooking.
Main features of French cuisine
French cuisine, like any other, has its own characteristics. Let's list the main features:
- The abundance of sauces. Few people know, but many of the world-famous sauces are French. Even the favorite mayonnaise comes from France. Any dish can be made unusual and exquisite, adding sauce.
- Alcoholic beverages are often used to prepare meals, especially wines. But the wine is evaporated, so that the alcohol almost completely evaporates. And what remains, gives the dishes a unique taste and aroma.
- The French are very fond of vegetables. And many traditional dishes are made from vegetables.
- Also, French cuisine is characterized by an abundance of meat dishes. At the same time, almost all types of meat are used: lamb, beef, veal, game. The French are often used to cook poultry meat. In addition, offal products are quite popular, for example, liver, kidneys and so on.
- Seafood and fish are also present on the tables of the French. Oysters are especially popular. It is noteworthy that the red fish varieties in France are scarce, but the chefs prepare simply chic dishes from ordinary river fish.
- Dairy products - a rarity. The only popular and demanded is cheese. In France, cheeses are loved and cooked with a special thrill. In addition, refined varieties with different types of noble mold are popular.
- Another distinctive feature of the French cuisine is the variety of soups. Especially loved and popular mashed soups.
- Particular attention is paid to the quality of products. Only the freshest, and of course, natural ingredients are used.
- The French are very fond and constantly use olive oil.
- Desserts are delicious, tasty and airy. These are all kinds of creams, fruit dishes, as well as air buns.
- A Frenchman's meal is a whole complex of several dishes used in a certain sequence. So, lunch begins with an aperitif. Then the Frenchman eats soup, then a snack, then a dish after a snack, then a main course, then a fried dish, then a light dish, then a dessert, and then cheese and coffee. It is not clear how with such dense dinners the French manage to stay slim.
The best dishes
We offer you the best French cuisine.
Ratatouille is a vegetable light and very tasty dish, the name of which literally translates as “mixed food”. To prepare you will need:
- 2 eggplants;
- 2 squash (young);
- 8 tomatoes;
- 5 tablespoons of olive oil;
- 1 bell pepper;
- 1 onion;
- 1 clove of garlic;
- pepper and salt to taste.
- Cook the sauce first. To do this, chop and fry the onion in olive oil.
- Peel and dice the Bulgarian pepper, fry with onions for 5 minutes.
- Take 4 tomatoes and chop them in a blender, add to onions and pepper. Simmer everything until cooked for about 15 minutes, then salt and pepper and add the greens. After 2-3 minutes turn off the fire.
- Now prepare the vegetables. Slice zucchini, eggplants and tomatoes. Eggplant, rub with salt and leave for 15 minutes, then wash and dry.
- Spread tomato paste on the bottom of the pan, then vegetables. Place the rings of vegetables so that they fit snugly together.
- Now chop the garlic and greens, mix with pepper and the remaining olive oil. Put all this on top of the vegetables.
- Send the pan to the oven, heated to 180 degrees, for about an hour.
Foie gras is a dish made of goose liver (the name translates as “fatty liver”). It has long been forced to feed geese, so that the liver becomes fatty. Foie gras recipes are plenty. The liver can be boiled, fried or baked. We offer you a recipe for frying. Here is a list of ingredients:
- 1 kilogram of goose liver (many replace it with duck);
- ½ white wine;
- salt and pepper to taste.
- Soak the liver in cold water overnight.
- Slice the liver into pieces and pour over the wine.
- After two hours you can start to fry. It is best to fry in olive oil, although the usual sunflower will do.
- Serve the liver with the sauce.
Onion soup is another unusual, but tasty dish of French cuisine. Here's what you need to prepare:
- 3 large onions;
- 1 liter of beef broth;
- 30 grams of butter;
- a few pieces of French loaf;
- 2 tablespoons of olive oil;
- 100 grams of cheese (better, of course, French);
- salt, pepper and herbs to taste.
- Onions need to be peeled and finely chopped.
- In a saucepan with a thick bottom, melt the butter. Reduce heat to low and spread onions. Fry it until golden brown, then cover the pan with the lid and stew onions for 15-20 minutes.
- Bring the broth to a boil in another saucepan, then add the fried onions.
- Bread fry in olive oil.
- Pour the soup into plates, put a piece of loaf in each, and then sprinkle with grated cheese.
Gratin from potatoes
In general, gratin is any dish baked in the oven, which has an appetizing crust. Incredibly tasty potato gratin. Here's what you need to prepare:
- 1.5 kg of potatoes;
- 500 ml of cream (not too fat);
- 3 cloves of garlic;
- 150 grams of hard cheese;
- 20-30 grams of butter;
- a pinch of nutmeg;
- pepper and salt to taste.
- Slice the potatoes into rings.
- Chop garlic.
- In the cream, add garlic, salt and pepper.
- Grease the baking mold with butter.
- Spread layers of potatoes, pour each layer of cream.
- Bake gratin at 180 degrees for about 40 minutes.
- Rub the cheese on a coarse grater.
- Take out the baking dish and sprinkle the potatoes with grated cheese, and then bake the gratin for another 5-10 minutes.
The name of this dessert literally translates as "baked cream." You will need:
- 1 liter of cream;
- 180-200 grams of sugar;
- 8 egg yolks;
- 1 bag of vanilla or 1 vanilla pod.
- Mix the cream with half the sugar and bring to the boil, stirring constantly.
- Beat the yolks with the remaining sugar.
- Continuing to beat the yolks, start pouring the cream.
- Pour the mass into the molds and immerse them in a baking tray filled with water (it should not reach the edges of the molds).
- Cook the creme brulee in the oven for about 40 minutes (at 160 degrees).
Now you know the recipes and can cook the best French dishes at home.
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