French Cuisine

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Aioli

Aïoli

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(French) (Italian) (Spanish)

Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. The names mean "garlic and oil" in Catalan and Provençal. Wikipedia

02:57PM November 30, 2017 - by: itisclaudio

Aligot

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(French)

Aligot is a dish made from cheese blended into mashed potatoes. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.

03:52PM January 16, 2018 - by: anika854

Amandine

almondine

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(French)

Amandine is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled almondine in American cookbooks. Green beans, potatoes, fish and asparagus are ...

03:51PM January 25, 2017 - by: itisclaudio

Andouille

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(French)

Andouille is a smoked sausage made using pork, garlic, pepper, onions, wine, pork chitterlings and tripe originating in France.

06:04PM January 27, 2018 - by: anika854

Andouillette

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(French)

Andouillette is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of an andouillette, but it is not the casing or ...

06:07PM January 27, 2018 - by: anika854

Baeckeoffe

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(French)

Baeckeoffe is a French casserole dish. Baeckeoffe is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish.

04:19PM January 16, 2018 - by: anika854

Baguette

French stick,French loaf, F...

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(French)

Baguette is a long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 ...

03:10PM August 14, 2018 - by: itisclaudio

Baked Alaska

Glace Au Four, Omelette À L...

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(American) (French)

Baked Alaska is a dessert food consisting of ice cream and cake topped with browned meringue.

09:13PM January 14, 2018 - by: anika854

Bavarian Cream

Crème Bavaroise, Bavarois

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(French)

Bavarian Cream is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving.

09:33PM January 14, 2018 - by: anika854

Beef Bourguignon

Boeuf Bourguignon, Burgundy...

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(French)

Beef Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally, the meat was larded with lardons, ...

04:59PM February 09, 2017 - by: guest6

Beignet

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(American) (French)

Beignet, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar ...

04:22PM March 18, 2019 - by: itisclaudio

Bichon Au Citron

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(French)

Bichon Au Citron is a French pastry. It is similar to a turnover in size, shape, and that it is made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized.

02:58PM March 11, 2018 - by: anika854

Bisque

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(French)

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. Its also can be made from lobster, langoustine, crab, shrimp or crayfish.

01:38PM December 28, 2017 - by: anika854

Blancmange

Shape

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(French)

Blancmange is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavored with almonds.

03:06AM March 10, 2017 - by: anika854

Blanquette De Veau

French veal ragout

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(French)

Blanquette De Veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. From Larousse Gastronomique blanqutte the french term ...

04:50PM January 22, 2017 - by: eemia21

Boudin Noir Aux Pommes

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(French)

Boudin noir is a blood sausage served with baked apples. There are several varieties of boudin.

11:57PM January 26, 2016 - by: itisclaudio

Bouillabaisse

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(French)

Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t sold that morning.

09:26AM December 16, 2016 - by: anika854

Boule

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(Chadian) (French)

Boule is a traditional shape of French bread, resembling a squashed ball. Boule is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of ...

04:50PM December 22, 2017 - by: anika854

Brioche

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(French)

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after ...

02:54PM March 18, 2017 - by: anika854

Brochette

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(French)

In cooking, en brochette refers to food cooked, and sometimes served, on brochettes, or skewers. The French term generally applies to French cuisine, while other terms like shish kebab, satay, or souvlaki describe the same technique in other cuisines. Food served en brochette is generally ...

10:43PM December 14, 2016 - by: itisclaudio