Welcome to french cooking Guide
Creme Fraiche French Cooking Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
I’m Eating WHAT?! Egyptian Influenced French Cuisine
from:A single taste of French food can invoke an immediate and torrid love affair, so when a diner hears statements regarding the Egyptian influence on French cooking, it seems like bona fide B.S. However, in tracing back centuries to the trade routes and conquering empires of the past, it becomes quite clear that, just as some dishes in Italy are based on influence from the Orient, many menu items derive from Egyptian influence on French cooking.
Probably the most prominent figure from France that comes to mind as having acquired Egyptian influence in French cooking among other aspects of the culture is Napoleon Bonaparte. While there were other travelers in both directions early in history, Napoleon’s attempt to conquer Egypt in 1798 was a huge historical event that can be traced back to many of the fashionable plates served in French restaurants. He had with him 34,000 troops on nearly 400 ships, and while the conquering of Alexandria and the rest of Egypt was an enormous disaster for the army, many of the soldiers developed a taste for local cuisine and took the idea with them upon returning home.
One example of Egyptian influence on French cooking is the use of wines to soften meats and change the texture of vegetables. While it may seem that this is a staple of French cuisine, Egyptians and other Mediterranean cultures have done so for centuries. For example, a dish called Bamya, which is a meat and okra stew (yes, the French also have a version of this dish), requires that the “slimy” texture of the okra be removed. In order to do this, the conical top of the vegetable is trimmed, and the pieces are soaked in red wine and vinegar for about 30 minutes.
Another clear cut Egyptian influence on French cooking can be seen in the French culture’s affinity for fish, which is a huge staple in the Egyptian diet. One dish often referred to as simply Mediterranean Baked Fish that originated in Egypt is now actually referred to in its motherland as “poisson ‘a la grecque”, a French phrase and, interestingly enough, crediting the Greek with the recipe as opposed to the Egyptians. However, the recipe is clearly derived from an old Egyptian standard.
Spices and cooking methods in France speak clearly of the Egyptian influence on French cooking, and while the country has maintained some of its own culture in the many famed dishes prepared in true French fashion, it should be duly noted that many other so-called “French” recipes relate back to travels to Egypt.
Creme Fraiche French Cooking News
Eating out for Thanksgiving - Santa Cruz Sentinel
If you're not cooking this Thanksgiving, here's what the restaurants are serving. Hotel restaurants are sure to be open. This is only a sampling of restaurants, be sure to call your favorite to see what's on the menu. • Ma Maison, 9051 Soquel Drive ...
Read more...Expats make their own tradition - Greenwich Time
White rice with barberries. Gratin dauphinois. Cheesecake. Paella. While these foods don't have the Thanksgiving ring of turkey, stuffing or mashed potatoes, they'll be served on tables throughout Greenwich Thursday as the town's expatriate community ...
Read more...Cheryle Finley: Plan ahead when making crème fraîche - Joplin Globe
I received a nice note from Sally Nichols of Joplin last week. She saw a potato recipe calling for crème fraîche and was curious about that ingredient. Here’s what I already knew and what I found out, all in a few sentences: Crème fraîche is a ...
Read more...Delightful creme fraiche - Buffalo News
Creme fraiche is not nearly as fancy as its French name would suggest. It is easy to find, easier to make and imparts a tart but sophisticated taste to a range of dishes from raspberries to smoked salmon. More versatile than its sweet cousin, whipped ...
Read more...Cooking with Chef Hermann - 9&10 News
Select A Recipe 840: Thai-Ginger Rubbed Grilled Salmon with Green Curry Sauce 839: Veal Scallopini with Brown Butter and Capers 838: White Chicken Chili with Cheddar Cheese 837: Lentil Soup with Italian Sausage and Escarole 836: Chicken and Okra ...
Read more...