#Mushroom Veal Roast recipe

[askwhatsforlunch]

Mushroom Veal Roast

Hearty and flavourful, this beautifully juicy Mushroom Veal Roast make a deliciously warming meal on a chill Winter day. Happy Wednesday!

Ingredients (serves 3):

2 tablespoons olive oil

a small (685-gram/1.5-pound) veal roast

1 tablespoon unsalted butter

a dozen button mushrooms

1 large garlic clove, minced

1/2 teaspoon dried oregano

a couple of sprigs dried thyme

2 bay leaves

a small onion

2 tablespoons plain flour

2 tablespoons Modena Balsamic Vinegar

1 teaspoon coarse sea salt

1/2 tablespoon freshly cracked black pepper

2 cups water

1 tablespoon demerara sugar

Preheat oven to 180°C/355°F.

In a large Dutch oven, heat olive oil over medium-high heat.

Once hot, add veal roast, and brown evenly, about 2 minutes on each side.

Once browned, transfer veal roast to a plate. Set aside.

Add butter to the Dutch oven.

Dust button mushrooms, and cut them into thick slices.

Once the butter is just foaming, add sliced mushrooms, and cook, 3 minutes. Add garlic, dried oregano and thyme and bay leaves, and cook, another couple of minutes.

Peel and finely chop onion. Stir into the pot. Cook, 1 minute.

Sprinkle in the flour, and cook out, 1 minute more.

Deglaze with Balsamic Vinegar.

Return veal roast, along with its resting juices to the Dutch oven, and season on each side, with coarse sea salt and black pepper.

Stir in water, and bring to the boil.

Once boiling, cover with the lid, and place in the middle of the hot oven. Bake, at 180°C/355°F, for 45 minutes to an hour.

Whilst cutting the roast, return Dutch oven over medium-high heat, and cook, stirring often until sauce thickens. Stir in demerara sugar until completely dissolved.

Serve Mushroom Veal Roast hot, with Bay and Fennel Rice.

[fuckkbrunch]

Down to the final three!

Okay, here's the thing. I spent all year looking for veal chops. Every grocery store I went to, whether I was in town or not. I called multiple butchers and was told most don't really carry veal anymore unless you're buying a whole side. I guess people really don't eat veal, never thought I'd live so close to Alberta and have issues finding beef.

These also needed to be bone in, and nearly a pound per chop. In the end, I settled for pork.

This was a pork rib roast that I sliced into thick ass chops. Other than that one impossible to find ingredient, this is a pretty simple recipe.

My thyme plant from thanksgiving is still kicking, though barely. This recipe calls for wild mushrooms, so I used two packages of fresh oyster mushrooms.

I love my cast iron. I got this sear on a shitty electric stove top. I'm impressed. I made mashed potatoes to go along with this since I can't just eat a huge pork chop with a pile of mushrooms. Carbs are king.

Not the most appealing mushrooms. I would slice them differently if I made this again. They tasted fantastic though.

| Pan Roasted "Veal" Chop with Wild Mushrooms |

Taste is a 4 out of 5. Simple and effective. It's the alcohol that tips the scales.

Difficulty is a 2 out of 5. More knife work than cooking.

Time was less than an hour.

I would make this again. I bet it would be even better with real veal...

[teishimusic]

Melt-in-Your-Mouth Beef Cacciatore Recipe Veal cacciatore made with beef simmered in a tomato-based broth with onion and mushrooms in this melt-in-your-mouth slow cooker beef cacciatore recipe. 1 green bell pepper coarsely chopped, 2 tablespoons olive oil, 1 can diced tomatoes, 1 teaspoon dried thyme, 1 cup dry red wine, 1 teaspoon fennel seed, 2 onions cut into wedges and sliced, 3 tablespoons chopped garlic, 1 teaspoon Italian seasoning, 1 can crushed tomatoes, 1 cup quartered fresh mushrooms, 1 boneless beef chuck roast, 1.5 cups water, salt and ground black pepper to taste, 1 tablespoon white sugar

[kamreadsandrecs]

By Adrienne Brodeur

It was that date. The one where you invite the guy over to your apartment for a home-cooked meal to see if there’s real chemistry.

Tim and I had been set up about a month earlier. We went on one of those no-nonsense, low-stakes drinks dates designed to determine if there was enough interest to warrant another. There had been, and over the next few weeks we met at two bistros and a trattoria, getting to know each other over steak frites, pasta pomodoro, and other delicious but tame fare. At these meals I learned that Tim came from a close-knit Irish Catholic family and was one of six children (five of them boys). His descriptions of his childhood seemed plucked from a 1950s handbook—a stern but amicable father, a sweet homemaker mother, and orderly family-style dinners served promptly at 6 p.m. after his parents had enjoyed a single measured 1.5-ounce cocktail each and said grace.

“What on earth does one cook for a family of eight?��� I wondered aloud. Tim smiled and told me with nostalgia that Campbell’s cream of mushroom soup featured prominently; Twinkies and Ring Dings were Friday night’s dessert; and that he was his mother’s “best eater.” He also mentioned that his father, a germophobe, preferred his meats well-done.

This did not bode well. 

My parents—divorced when I was five and each on their third marriage by the time I met Tim—drank with abandon, cooked adventurously, and preferred their meats bloody. “Food,” my mother always told me, “is poetry for the mouth.” In our home the kitchen was where the action took place. By day Mom, a Le Cordon Bleu-educated chef, tested recipes for her Boston Globe column and her cookbooks, and in the evenings my brother, stepfather, and I gathered along the counter to watch the show: Mom, a dry manhattan in one hand and some cooking implement in the other, pounding, mincing, whisking, and flipping, confident that the way to all hearts was through the stomach. Under our adoring gaze she’d spatchcock fowl, coax soufflés to rise, and tuck sizzling snails into shells under clouds of garlicky butter, delivering bites into our open mouths like she was feeding baby birds in a nest.

But back to Tim and this nerve-racking dinner date. I wasn’t anxious about performing in the kitchen—I was my mother’s daughter after all. What had me worried was what kind of eater he was. What if I was falling in love with the possessor of a tepid palate and resigning myself to a lifetime of bland meals? Food was my family’s love language. It was how we communicated. I didn’t want to tamp down my voice…. I needed to be heard! I tried to focus on the pro side of the ledger: Tim was handsome, smart, funny, and kind. Did it really matter if he wasn’t Anthony Bourdain?

I looked at my cookbook collection, perched on a shelf in my tiny Manhattan kitchen and reached for a copy of my mother’s Do-Ahead Dining, the jacket of which featured a slab of gorgeously rare roast beef. The table of contents was organized by season and number served; headings included “Leisurely Summer Luncheon for Six” and “Christmas Brunch for Sixteen.” My finger slid down the list of recipes designed for two: sautéed shad roe, intimate duckling dinner, veal kidneys in wine sauce. No, no, and no. I began bargaining with myself: I could handle it if Tim wasn’t a culinary daredevil—an aversion to innards would not be a dealbreaker—but a baseline appreciation of excellent food was nonnegotiable. Then my eyes landed on a long-forgotten favorite, “Greek-Style Shrimp for Two.” It was the perfect dish, chock-full of robust and delectable ingredients like fresh tomatoes, tangy feta, piquant basil, and sweet shrimp—sophisticated yet not too challenging.

Two evenings later Tim sat on an antique stool in my galley kitchen, drinking a glass of white wine while I channeled my mother bantering and showing off my knife skills, pressing the tip-end down while rapid-fire rocking the blade across a garnish of parsley. To my delight, when I opened the oven door, releasing a puff of intoxicating aromas, Tim closed his eyes and inhaled audibly, giving the bouquet the attention a miracle deserved.

Over his shoulder in the next room, a beautifully set table awaited us, candles flickering. But I couldn’t wait. I spooned out a pink shrimp topped with melted feta and sprinkled it with freshly chopped parsley. Tim’s eyes were still shut. “Open up,” I said, blowing on the morsel. Our first, albeit tiny, moment of vulnerability and trust.

Tim did as I asked, smiling in anticipation, and I popped the bite into his mouth. He moaned with pleasure, a sound so appreciative that it conveyed all I needed to know in terms of our culinary compatibility. Without opening his eyes, he reached for my hand, turned it over and kissed the inside of my wrist. “This is perfection.” And it was.

[kammartinez]

By Adrienne Brodeur

It was that date. The one where you invite the guy over to your apartment for a home-cooked meal to see if there’s real chemistry.

Tim and I had been set up about a month earlier. We went on one of those no-nonsense, low-stakes drinks dates designed to determine if there was enough interest to warrant another. There had been, and over the next few weeks we met at two bistros and a trattoria, getting to know each other over steak frites, pasta pomodoro, and other delicious but tame fare. At these meals I learned that Tim came from a close-knit Irish Catholic family and was one of six children (five of them boys). His descriptions of his childhood seemed plucked from a 1950s handbook—a stern but amicable father, a sweet homemaker mother, and orderly family-style dinners served promptly at 6 p.m. after his parents had enjoyed a single measured 1.5-ounce cocktail each and said grace.

“What on earth does one cook for a family of eight?” I wondered aloud. Tim smiled and told me with nostalgia that Campbell’s cream of mushroom soup featured prominently; Twinkies and Ring Dings were Friday night’s dessert; and that he was his mother’s “best eater.” He also mentioned that his father, a germophobe, preferred his meats well-done.

This did not bode well. 

My parents—divorced when I was five and each on their third marriage by the time I met Tim—drank with abandon, cooked adventurously, and preferred their meats bloody. “Food,” my mother always told me, “is poetry for the mouth.” In our home the kitchen was where the action took place. By day Mom, a Le Cordon Bleu-educated chef, tested recipes for her Boston Globe column and her cookbooks, and in the evenings my brother, stepfather, and I gathered along the counter to watch the show: Mom, a dry manhattan in one hand and some cooking implement in the other, pounding, mincing, whisking, and flipping, confident that the way to all hearts was through the stomach. Under our adoring gaze she’d spatchcock fowl, coax soufflés to rise, and tuck sizzling snails into shells under clouds of garlicky butter, delivering bites into our open mouths like she was feeding baby birds in a nest.

But back to Tim and this nerve-racking dinner date. I wasn’t anxious about performing in the kitchen—I was my mother’s daughter after all. What had me worried was what kind of eater he was. What if I was falling in love with the possessor of a tepid palate and resigning myself to a lifetime of bland meals? Food was my family’s love language. It was how we communicated. I didn’t want to tamp down my voice…. I needed to be heard! I tried to focus on the pro side of the ledger: Tim was handsome, smart, funny, and kind. Did it really matter if he wasn’t Anthony Bourdain?

I looked at my cookbook collection, perched on a shelf in my tiny Manhattan kitchen and reached for a copy of my mother’s Do-Ahead Dining, the jacket of which featured a slab of gorgeously rare roast beef. The table of contents was organized by season and number served; headings included “Leisurely Summer Luncheon for Six” and “Christmas Brunch for Sixteen.” My finger slid down the list of recipes designed for two: sautéed shad roe, intimate duckling dinner, veal kidneys in wine sauce. No, no, and no. I began bargaining with myself: I could handle it if Tim wasn’t a culinary daredevil—an aversion to innards would not be a dealbreaker—but a baseline appreciation of excellent food was nonnegotiable. Then my eyes landed on a long-forgotten favorite, “Greek-Style Shrimp for Two.” It was the perfect dish, chock-full of robust and delectable ingredients like fresh tomatoes, tangy feta, piquant basil, and sweet shrimp—sophisticated yet not too challenging.

Two evenings later Tim sat on an antique stool in my galley kitchen, drinking a glass of white wine while I channeled my mother bantering and showing off my knife skills, pressing the tip-end down while rapid-fire rocking the blade across a garnish of parsley. To my delight, when I opened the oven door, releasing a puff of intoxicating aromas, Tim closed his eyes and inhaled audibly, giving the bouquet the attention a miracle deserved.

Over his shoulder in the next room, a beautifully set table awaited us, candles flickering. But I couldn’t wait. I spooned out a pink shrimp topped with melted feta and sprinkled it with freshly chopped parsley. Tim’s eyes were still shut. “Open up,” I said, blowing on the morsel. Our first, albeit tiny, moment of vulnerability and trust.

Tim did as I asked, smiling in anticipation, and I popped the bite into his mouth. He moaned with pleasure, a sound so appreciative that it conveyed all I needed to know in terms of our culinary compatibility. Without opening his eyes, he reached for my hand, turned it over and kissed the inside of my wrist. “This is perfection.” And it was.

[eazy-group]

Paleo Osso Buco

New Post has been published on https://eazywellness.net/paleo-osso-buco/

Paleo Osso Buco

If you’re looking for a hearty, paleo-friendly meal that’s full of flavor, then this recipe for Osso Buco is sure to become a favorite. Made with tender, succulent veal, this dish is perfect for any occasion.

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Osso Buco

Veal has a unique flavor profile that is both rich and delicate. It is a lean meat that is perfect for paleo diets, as it is low in fat and high in protein. To keep the veal tender, it is important to cook it slowly and at a low temperature. This is where the slow-cooking process of Osso Buco comes in, allowing the meat to cook until it is falling off the bone and melt-in-your-mouth delicious.

One of the great things about Osso Buco is the variety of traditional sides that can be served with it. Some of the most popular choices include creamy mashed potatoes, cauliflower mushroom risotto, or roasted or grilled mixed vegetables. These sides are the perfect complement to the rich, savory flavors of the Osso Buco.

Fresh herbs, such as rosemary and thyme, add an extra layer of flavor to this dish, making it a standout at any meal. When combined with the tender veal and the richness of the sauce, the result is a dish that is both satisfying and nourishing.

Ingredients

Osso Buco is a well-known Italian braised veal shank dish. Simply tell your butcher that you’re making Osso buco and he’ll know what you need.

Serves: 6 Prep Time: 35 minutes Cook Time: 1 hour 30 minutes

1 sprig of fresh rosemary

1 sprig of fresh thyme

1 bay leaf

2 garlic cloves

3 veal shanks, approximately 1 pound each

1 small onion, diced into ½” pieces

1 small carrot, diced into ½” pieces

1 celery stalk, diced into ½” pieces

1 tablespoon tomato paste

1 cup white wine

3 cups chicken stock

3 tablespoon fresh parsley, chopped

1 tablespoon lemon zest

3 tablespoon cooking fat, bacon grease, beef tallow, or lard

Sea salt and freshly ground black pepper, to taste

How to Make Osso Buco

Begin by making an herb bouquet. Place the rosemary, thyme, and bay leaf into a piece of cheesecloth, then tie off creating a sachet or pouch.

Now, pat the veal shanks dry, and use the butcher’s twine to wrap the meat tightly around the bone so it stays together during the cooking process.

In a large heavy-bottom stockpot or Dutch oven, melt the cooking fat over medium-high heat. Then, brown the veal shanks for about 3 minutes per side. Remove from the Dutch oven and set them aside, leaving any excess fat in the Dutch oven.

Now, add in the diced onion, carrot, and celery. Season with salt and black pepper, then cook, stirring regularly, for 7 minutes.

Once the vegetables are tender, add the tomato paste and stir together with the white wine. Then return the veal shanks to the pot. Bring this mixture to a boil, and cook for 5 minutes, to reduce the liquid by half.

To the pot, add the 2 cups of chicken stock, along with the bouquet of herbs you made earlier. Bring the mixture back up to a boil, then let it simmer, covered, for 1 ½ hours. If needed, add additional chicken stock as it simmers, to keep the veal shanks at least 75% covered.

Once the meat is fork tender, remove the veal shanks from the Dutch oven, along with the bouquet of herbs.

Discard the herb bundle, and serve the veal shanks with some of the cooking liquid, fresh parsley, and lemon zest.

More Veal Recipes

Veal is one of those meats that aren’t often on the menu, but when it is, you will love every bite. Below are a few more great recipes using this star protein. Take a moment to check them out, print out the recipes you like, bookmark them, or pin them to Pinterest so they are handy.

This Paleo Osso Buco recipe is perfect for those who want a flavorful and healthy meal that is both easy to prepare and incredibly delicious. With tender veal, a rich sauce, and the perfect traditional sides, this dish is sure to impress any guest or family member. Give it a try and let us know what you think in the comments below!

📖 Recipe

Paleo Osso Buco

This Paleo Osso Buco recipe is packed with flavor and uses fresh herbs for an extra boost. Perfect for a healthy and hearty meal!

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Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 255 kcal

Ingredients  

1x2x3x

1 sprig of fresh rosemary

1 sprig of fresh thyme

1 bay leaf

2 garlic cloves

3 veal shanks approximately 1 pound each

1 small onion diced into ½” pieces

1 small carrot diced into ½” pieces

1 celery stalk diced into ½” pieces

1 tablespoon tomato paste

1 cup white wine

3 cups chicken stock

3 tablespoon fresh parsley chopped

1 tablespoon lemon zest

3 tablespoon cooking fat bacon grease, beef tallow, or lard

Sea salt and freshly ground black pepper to taste

Instructions 

To infuse the flavors of rosemary, thyme, garlic, and bay leaf, use a cheesecloth and butcher’s twine to make a bouquet garni. If cheesecloth is not available, directly place the spices in the cooking liquid and remove them later.

1 sprig of fresh rosemary, 1 sprig of fresh thyme, 1 bay leaf, 2 garlic cloves

Pat the veal shanks dry and wrap them tightly around the bone with twine. Season with salt and black pepper. Brown the shanks on all sides in a pot or dutch oven with cooking fat. Remove the shanks and keep the cooking fat in the pot.

3 veal shanks, 3 tablespoon cooking fat, Sea salt and freshly ground black pepper

Add the onion, carrot, and celery, and cook until onion is soft. Mix in tomato paste and add the shanks back to the pot along with white wine. Boil and reduce the wine.

1 small onion, 1 small carrot, 1 celery stalk, 1 tablespoon tomato paste, 1 cup white wine

Add chicken stock and bouquet garnis, and let simmer for 1 ½ hours. Add more chicken stock during the simmering process if needed.

3 cups chicken stock

Once fork tender, remove the shanks and bouquet garnis, and serve with cooking liquid as a sauce. Garnish with fresh parsley and lemon zest.

3 tablespoon fresh parsley, 1 tablespoon lemon zest

Notes

If veal shanks are not available, you can use this method to prepare beef shanks. 

For richer flavor in the sauce, minced the garlic and add to the onion, celery, and carrot mixture, rather than into the bouquet garni bag. 

A Dutch oven is a better option for preparing as it has a thick bottom, even heating of cast iron, and has a well-fitting lid. 

While it simmers, occasionally stir and add chicken broth if needed to keep the meat mostly covered.

Nutrition

Serving: 6gCalories: 255kcalCarbohydrates: 8gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 88mgSodium: 300mgPotassium: 603mgFiber: 1gSugar: 4gVitamin A: 1929IUVitamin C: 8mgCalcium: 45mgIron: 2mg

Keyword osso bucco, paleo, veal

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[ascodepatriarcado]

Veal Roast Blanquette Recipe This roast is deliciously tender, comes with vegetables, and has excellent gravy. Since it simmers for hours, you can clean the house while it cooks. 1/2 pound small white onions, 1 pound small potatoes, 2 tablespoons all-purpose flour, 1/2 pound mushrooms, 2 egg yolks, 1 package frozen green peas, 4 pounds veal shoulder roast, 1/4 teaspoon dried thyme, 4 carrots halved

[thedisneychef]

Beef Bourguignon: Rich and Complex French Classic Dish

As you take your first bite of Beef Bourguignon, you're immediately transported to the rolling hills of Burgundy, France. This classic French dish is known for its rich and complex flavors that are sure to satisfy any meat lover's craving. The tender beef, slowly braised in red wine and beef broth, is infused with the flavors of aromatic vegetables, herbs, and spices, resulting in a dish that is hearty, flavorful, and comforting. More Delicious Recipes You Will Love: - Spicy Beef Chili with Beans and Tomatoes - Sizzling Beef Fajitas: A Flavorful and Festive Tex-Mex Dish for Any Occasion - Indulge in Comforting and Flavorful Beef Stroganoff: A Classic Dish for Any Occasion Join me as we explore the origins and ingredients of Beef Bourguignon, and discover how to make this classic dish at home to impress your family and guests with its delicious French charm. Tips: - Use a good quality beef chuck roast that is well-marbled with fat. This will ensure that the meat is tender and flavorful after cooking. - Brown the beef cubes in batches to avoid overcrowding the pan, which can cause the meat to steam instead of brown. - Use a good quality red wine, preferably Burgundy, for the best flavor. If you prefer not to use alcohol, you can substitute the red wine with an equal amount of beef broth. - Cook the stew low and slow, either in the oven or on the stovetop, to allow the flavors to meld together and the meat to become tender and flavorful. - For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew during the last 30 minutes of cooking. - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat the stew gently in a covered pot on the stovetop or in the microwave. - Serve Beef Bourguignon with crusty bread, mashed potatoes, or egg noodles to soak up the delicious sauce. What are some other dishes that use red wine as an ingredient? Red wine is a versatile ingredient that can be used in a variety of dishes to add depth and complexity of flavor. Here are a few examples of other dishes that use red wine: - Coq au Vin: This classic French dish features chicken braised in red wine with bacon, mushrooms, and onions. - Beef short ribs: Slow-cooked beef short ribs are often braised in red wine to create a rich and savory sauce. - Osso Buco: This Italian dish features veal shanks that are braised in red wine with vegetables and herbs. - Ratatouille: This vegetable stew from the Provence region of France often includes red wine in the sauce, along with tomatoes, eggplant, zucchini, and bell peppers. - Mushroom risotto: Red wine can be used to deglaze the pan when making mushroom risotto, adding a rich and earthy flavor to the dish. - Beef stew: Red wine is often used in the sauce for beef stew, along with beef broth, vegetables, and herbs. - Beef and mushroom pie: This classic British dish features beef and mushrooms simmered in a red wine sauce, topped with a pastry crust and baked until golden brown. By using red wine as an ingredient in your cooking, you can add a depth of flavor and complexity to your dishes that will impress your guests and elevate your cooking to the next level. What are some tips for selecting the right red wine to use in cooking? Choosing the right red wine for cooking is important to ensure that the dish has the intended flavor profile. Here are some tips to help you select the best red wine for your cooking: - Choose a wine that you would enjoy drinking: The flavor of the wine will be concentrated in the dish, so it's important to choose a wine that you like the taste of. - Use a wine that complements the dish: As a general rule, red wines with bold flavors, such as Cabernet Sauvignon or Syrah, pair well with rich meat dishes, while lighter red wines, such as Pinot Noir, pair well with lighter dishes. - Consider the acidity of the wine: Acidic wines, such as Chianti or Sangiovese, pair well with tomato-based sauces, while lower acidity wines, such as Merlot or Zinfandel, pair well with cream-based sauces. - Avoid using "cooking wine": Cooking wines are often low-quality wines that are heavily salted and flavored, and can give your dish an artificial taste. Instead, use a good quality wine that you would drink on its own. - Don't overspend on the wine: While it's important to use a good quality wine, you don't need to break the bank. A mid-range wine that you enjoy drinking should work well for cooking. - Consider the sweetness of the wine: Sweeter wines, such as Port or Madeira, can be used in dessertsor sweet sauces, while drier wines are better suited for savory dishes. - Adjust the amount of wine based on the recipe: Some recipes may call for a specific amount of wine, while others may leave it up to the cook's discretion. As a general guideline, use about 1 cup of wine for every 3-4 pounds of meat in a recipe. Conclusion: In conclusion, red wine is a versatile ingredient that can be used to add depth and complexity of flavor to a variety of dishes. When choosing a red wine for cooking, it is important to choose a wine that you enjoy drinking, and that complements the dish you are making. Consider the acidity and sweetness of the wine, and adjust the amount based on the recipe. By using a good quality wine and following these tips, you can elevate your cooking to the next level and create dishes that are rich in flavor and complexity. Whether you are making Beef Bourguignon, Coq au Vin, or any other red wine-based dish, a well-chosen wine can make all the difference. Read the full article

[germanysimplified]

Top listed traditional food in Germany

Each country has something special to offer when it comes to food. Asian countries are known for their spicy and dynamic dishes while European countries are beloved for their desserts. Although German food is not particularly well-regarded worldwide, it still has a special place in the culinary world. What it lacks in refinement it more than makes up for in flavor and heartiness. Traditional food in Germany is a diverse blend of rich history and appetizing flavor. We have curated an overview of some traditional German dishes you are likely to encounter. Many regional specialties are very popular original dishes from Germany.

Eintopf

Eintopf is a simple stew that translates to “one-pot”. As the name suggests, it is prepared in a single dish. It generally consists of a combination of broth, vegetables, potatoes, and meat or sausages.

Eintopf has a somewhat unfortunate history. The dish was popularised by the Nazi party in their “Eintopfsonntag” campaign. That encouraged Germans to eschew the traditional Sunday roast dinner in favor of a thriftier one-pot meal and set the savings aside for charity. Despite this unsavory association, the Eintopf remains a popular traditional dish in Germany.

Erbsensuppe (pea soup)

Erbsensuppe – or pea soup – is a thick, hearty soup made from split peas, potatoes, ham hock, and Frankfurter sausages. It is usually eaten steaming hot with a thick slice of bread and butter.

An especially popular dish in Germany in the winter months. It is often sold by street vendors, particularly at Karneval celebrations in Cologne, Mainz, and Düsseldorf. Scooping up a hot spoonful of this savory dish whilst shivering in sub-zero temperatures, it’ll be the most delicious thing you’ve ever tasted.

Bratwurst

Any conversation about traditional German food is incomplete without the mention of sausages! The history of the Bratwurst in Germany stretches back to 1313 when the council in Nuremberg stipulated that only pork loin meat was to be used in sausage-making. Although there are now as many as 40 different varieties of German Bratwurst, the recipe has barely changed in 700 years.

Bratwurst is typically served by street vendors in a white bread roll with ketchup or mustard. They may also be served in restaurants, often with potato salad and Sauerkraut.

Leberkäse

Although it translates as “liver cheese”, Leberkäse is a mixture of finely-ground pork, beef, or liver (and sometimes all three). Vaguely reminiscent of meatloaf, it is typically pressed into a bread tin and then baked to form a crunchy brown crust.

Leberkäse is an interesting traditional food in Germany. By law, it has to contain at least 4 percent liver (5 percent in Stuttgart). However, an exception is made for Bavaria, where Leberkäse that doesn’t contain liver can be produced. In many parts of Germany, it is traditionally eaten in a bread roll as a snack.

Rouladen

They may sound French, but Rouladen is very much a classic traditional German dish. They are rolls of thinly-sliced beef stuffed with pork, onions, and pickles. Once assembled, the rolls are browned in a pan and then braised in red wine and broth.

Although at one-time Rouladen was considered part of an everyday meal, nowadays they are usually only eaten on special occasions. Perhaps because they are quite a hassle to make! They are usually served with either potato dumplings or mashed potato and plenty of gravy.

Schnitzel

Germany’s favorite and most famous dish is not German. It’s not even Austrian! Its convoluted history can be traced from Vienna to Milan, where locals learned it from Spanish soldiers, who got it from the Arabs, who brought it from the Byzantine empire.

Whatever its origins, the fact of the matter is that almost everyone likes Schnitzel: a tender, boneless piece of meat (most often pork), breaded, fried, and served with a wedge of lemon. Wiener Schnitzel is made with veal while Jägerschnitzel (hunter’s’ schnitzel) comes with a mushroom sauce.

Flammkuchen

Germany’s answer to French Tartiflette, Flammkuchen (“flame cake”) is a cross between a pizza and a flatbread: a thin, crispy base topped with creme fraiche, bacon, and onions. Considered as one of the most favorite traditional dishes, it’s so good that the Alsace and Saarland regions often debate over who invented it.

Although some eateries in Germany may experiment with different toppings and vegetarian versions, there isn’t any need to reinvent the wheel when Flammkuchen’s original iteration is sheer perfection. Shared between friends, it’s the perfect snack to accompany a cold glass of German white wine.

Brezeln (pretzels)

Forget those little pretzels you get in snack packets from the supermarket – these are the real thing. Brezeln are chewy, bagel-like bread, shaped into a loop and covered with salt. Although accounts regarding the origin of pretzels vary enormously, they tend to agree that they were invented by European monks and that the characteristic knot shape has some sort of religious significance.

Brezeln have been part of German baking traditions for centuries, to the extent that the pretzel is used as the emblem for bakers in southern Germany. The shape and exact recipe of pretzels vary considerably across Germany; savory ones are typically eaten as a snack or, in Munich and the rest of Bavaria, as a complement to the main meal.

Pumpernickel

Germans are passionate bread lovers. Around 300 kinds of bread and 1,200 different kinds of pastries and rolls are produced. all this is done in about 17,000 bakeries and another 10,000 in-shop bakeries in Germany. Among these, Pumpernickel is considered a favorite. A dense rye bread made with a sourdough starter. Its name reputedly refers to the fact that it is hard to digest: pumpern in old Westphalian means “to break wind”

While most varieties of black bread (Schwarzbrot) are baked, Pumpernickel is steamed at a low temperature for anywhere up to 24 hours. Resulting in the bread’s characteristic dark color. Pumpernickel can typically be eaten at most meals – with cold meats and cheeses for breakfast, as an accompaniment to a hot lunchtime meal, or as part of a light dinner.

Conclusion

Traditional food in Germany is a culinary delight that is sure to be a treat to your taste buds. Whatever the dish, make sure to try their impressively wide range of beer.

[loverelashion]

The 10 Most Popular French Recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere

Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut

Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew

Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin

Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet

A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

If you want get more trick 300 Vegan/Plant Based Recipe Cook Book

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

[hazelandglasz]

Made chocolate flourless cakes

Made oven roasted eggplants (with tahini and pomegranate)

Made a oven roasted lamb shoulder (still roasting)

Made a tomato, bellpepper and veal sauce to freeze

Will make a mushroom soup (if someone has a recipe i'll take it but otherwise i'll eyeball it)

Lots of recipes to come to @hazelandglazed at least ;)

[valarhalla]

Hfththf, I’ve had the BEST IDEA of doing a food blogging project of a series of meals inspired by each of Guy Gavriel Kay’s novels, using a mixture of actual historical recipes from the locations they were inspired by and new fantasy-ish ones. It’ll take me two or three years probably because i want to rehearse the recipes first, but i’ve been doing a lot of research and it would essentially be cosplaying with food, klkdjkl.

(Theoretical menus under the cut for people familiar with the Guy Gavriel Kay mythos:)

Fionavar:

Pork sage and apple skewers, wine glazed pork, saffron risotto, medieval plum and almond pudding, mulled wine

Last Light of the Sun:

Smoked pork and split pea soup, smoked eel, thin rye bread, norwegian honey cake

Tigana, winter feast:

Garlic shoot frittata, roast spiced pork hock, apple torciglione dragon with brandy flames, chestnut chocolate fritters, blue wine, khav

Tigana country meal:

Leeks with eggs and olives, lamb in buttermilk with buckwheat, wheat honey almond pie, pasta roselles with wine syrup

Astibar tavern meal:

Cornbread pie with fish and leeks, pork with wine and lentils, bread, maltese bone-shaped cookies, khav

Batiaran court meal:

Barley with mushrooms and wine, boar with wine, veal stuffed with lettuce olives and anchovies, roman honey raisin walnut tart

Arbonne:

Duck and eel with pickled cherries, castelnaudary cassoulet, spiced rice pudding tarts, brassac massif dragon;s buns

River of Stars:

chrysanthemum leaves with pine nuts, buddhist mock roast goose made of tofu, song fish soup, dongpo pork, rose lychee sagodana pudding, flower tea

Under heaven:

Lamb soup with biscuits, golden fried cabbage, west wind tea quail eggs, shanxi rose sweets

Al rassan:

Andalusian chicken pie, pounded lamb and wheat with simmered eggs, chicken with dates, almond stuffed eggplants, caliphate baghdad date pastries

Sarantium:

Golden rice and meat dumplings, loquat kebabs, barberry stuffed mackerel, green cauliflower with saffron and currants, rice paper baklava, mock-peaches

Sarantium:

Herb stuffed leeks, sicilian sardine rolls with breadcrumbs and dried fruit, burnt milk and mastic pudding, cafe blanc

Chiara:

Veiled chicken and rice pie, sole in saffron sauce, grape fritters, ‘elephant ear” fritters, sandalwood infused almond lace

Dalmatia and Venice:

Dalmatian beef wine and plum stew, persian jewelled rice, friulian poppyseed and apple buccelato, quince and lime syrup, turkish coffee

[cookingrecipies]

The 10 Most Popular French Recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere

Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut

Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew

Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin

Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet

A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

if you want to read more about recipes click here

[ronniefein]

Osso Buco (without tomatoes)

I love a cooking challenge. Whether it’s because a meal needs to be kosher or because someone is allergic to walnuts or doesn’t eat meat or hates potatoes, I am up for the task.

So, it was interesting for me to come up with this year’s new year’s menu when my cousins come. They will be houseguests for several days.

Our New Year’s eve day (which also includes my brother and sister-in-law) starts early and is all about hors d’oeuvres - groups of nibbles several hours apart. No actual “dinner.”

First up: almond crusted chicken nuggets, hot dog en croute, rumaki — maybe more.

Later: smoked salmon and avocado toasts, cheese gougeres, Romanian cheese turnovers, hummus.

and then dessert in the late evening. Probably Roasted Pears with Orange-Maple Sauce or Chocolate Pudding (in a pie crust). Or both.

There’s enough variety to assure everyone will be happy.

But in between days I need to consider food restrictions including: no tomatoes.

We all love Osso Buco, but classic recipes, including mine, are loaded with tomatoes. So I spent the last month making recipe after recipe — no tomatoes. All were absolutely delicious. I made versions with red wine or white, beef stock or chicken; some with a strip of lemon peel, some without, some with mushrooms.

This is the one I will be serving — note that I usually serve Osso Buco on top of mamaliga, but corn meal is also verboten, hence, the egg noodles.

Happy new year everyone.

Osso Buco (Sans tomatoes)

4 pieces veal shank

3-4 tablespoons all-purpose flour

6 tablespoons olive oil or vegetable oil, approximately

2 carrots, peeled and chopped

1-2 stalks celery, chopped

1 large onion, peeled and chopped

2 cloves garlic, chopped

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh thyme or rosemary

salt and freshly ground black pepper to taste

1 strip lemon peel, about 2-inches long

1 cup red wine

1 cup beef stock

Coat each piece of veal with some flour. Heat 2 tablespoons of the olive oil in an ovenproof saute pan or casserole over medium heat. Cook the coated veal shanks for 6-7 minutes, or until lightly browned on each side. Add 1-2 tablespoons more oil as needed to prevent sticking. Remove the shanks to a dish and set aside. Add 2 more tablespoons olive oil to the pan. Add the carrots, celery and onion and cook, stirring occasionally, for 3-4 minutes, or until lightly softened. Add the garlic and mix it in. Return the shanks to the pan and spoon the vegetables on top. Sprinkle with the parsley, thyme and salt and pepper to taste. Add the lemon peel. Pour in the wine and stock.  Bring the liquid to a simmer. Cover the pan. Remove the casserole to the oven. Set the temperature to 325 degrees. Cook for about 1-1/2 to 2 hours or until the meat is soft. Serve the shanks with the pan fluids and vegetables.

Makes 4 servings

[goodfoodhappylifesblog]

The 10 Most Popular French Recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let’s find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken

Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon

The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere

A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don’t look good enough.

Sole meuniere

Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu

A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut

Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew

Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french – with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin

Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet

A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

If you want more recipes visit The 10 Most Popular French Recipes

#Recipes #cookingtime # pastry