Posts tagged “delicious

Escargot

Posted on May 10, 2010

Escargot is a dish of cooked land snails, usually served as an appetizer. The word is also sometimes applied to the living snails of those species which are commonly eaten. Escargot, IPA: [ɛskaʁɡo], is the French word for snail. It is related to Occitan escaragol and Catalan cargol, which, in turn, may derive from a pre-Roman word *karakauseli. Not all species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia is most often eaten. The “petit-gris” Helix aspersa is also eaten, as is Helix lucorum. Several additional species are popular in Europe; see heliciculture. Snail shells have been found in archaeological Texas, an indication that…

Quiche Lorraine

Posted on May 10, 2010

In French cuisine, a quiche (English pronunciation: /ˈkiːʃ/) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche is predominantly a breakfast dish, however it is acceptable to eat it for lunch or dinner. There is no one recipe known as a “breakfast quiche”…

Soufflé

Posted on May 7, 2010

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites. Every soufflé is made from 2 basic components: a French Creme patissiere base/flavored cream sauce or purée egg whites beaten to a soft peak meringue The base provides the flavour and the whites provide the “lift”. Foods commonly used for the base in a soufflé include jam, fruits, berries, chocolate, banana and lemon (the…

Dessert

Posted on May 7, 2010

In Western culture, Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, “to clear the table” and “to serve.” Common desserts include cakes, cookies, pastries, ice cream, and candies, fruit may also be eaten with the dessert. In Russia, breakfast foods such as Bliny,Oladi, and Syrniki served with honey and jam are also popular as desserts. The word dessert is most commonly used for this course in U.S., Canada, Australia, and Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some other Commonwealth countries, including India. In England, the term pudding might be used…

Empanada

Posted on March 30, 2010

An empanada is a Spanish and Portuguese stuffed bread or pastry, also known as “impanada” in Italy. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Portugal and South America empanadas are normally small and semi-circular (this type of empanada is commonly known as empanadilla in Spain). Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below). In Spain the dish is known as Galician empanada or simply empanada, whereas in Portugal it is only known as…

Chocolate Mousse

Posted on March 30, 2010

Mousse (pronounced /ˈmus/) is derived from the French word mousse which means “lather” or “foam”. A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick.A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or puréed fruit, although recipes with chicken liver or other savory ingredients also exist. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.