The Most Famous Food Around The Worlds epsd French
Beef
Bourguignon
The
word Bourguignon (pronounced "bore-green-YONE") refers to a recipe
that is prepared in the style of the French region of Bourgogne (known as
Burgundy in English).
Burgundy
is one of France's major wine-making regions, producing both red and white
wines — although the wine most people associate with the name Burgundy is red.
As
such, a recipe prepared à la Bourguignon will likely feature meat or poultry
which is braised in red wine along with mushrooms, onions, and
bacon.A classic recipe prepared in the Bourguignon style is Beef Bourguignon
(Boeuf à la Bourguignon in French), which features beef braised in red wine,
pearl onions and button mushrooms, flavored with strips of pork fat called
lardons.
A
Bourguignon sauce is based on the demi-glace sauce.
Traditionally,
Beef Bourguignon was made with a large cut of meat from the beef round
primal cut, such as the top rump or top round. Since these are leaner cuts
of meat (and in those days, beef was much leaner than it is today), the strips
of pork fat would be threaded into the meat using a long needle in a process
known as larding.
It
was basically a way to simulate marbling, and it's pretty much never done anymore.
But the recipe still includes cubes or bonnets of salt pork or bacon, which is
first browned, rendering the fat which is then used to brown the meat in
preparation for braising it.
This
well-known dish has its roots from the Burgundy region in France. Beautiful Burgundy, known in French as
“Bourgogne”, is 100 km southeast of Paris, stretching 360 km. It has more
than 2000 communes, and is one of France’s most fascinating regions, known
equally for its historical political intrigue as for its dazzling architecture,
excellent wines, and rich cuisine.
Boeuf
Bourguignon, a delectable beef stew, celebrates its roots through
homage to its prized Charolais cattle. Reputed for their distinct taste,
low fat content, and gentle temperament, the creamy white Charolais bulls,
found around the Charolles region of southern Burdundy, are used
extensively in the making of bœuf bourguignon. The cattle are fed only
hay, fodder, and cereal, which produce healthy cows. The meat is very
tender, and used for stewing and grilling.
Today, Boeuf
Bourguignon is famous throughout the world, thanks to prodigious
French
Burgundy
roof tiles chef
Auguste Escoffier, who first published the recipe in the early 20th
century. Over time, the recipe evolved from honest peasant fare to haute
cuisine, and Escoffier’s 1903 recipe became the standard-bearer, using a whole
piece of beef in the stew. Much later, Julia Child used beef cubes rather
than a whole piece, bringing boeuf Bourguignon to the notice of a whole new
generation of cooks.
In
late August, celebrations in Bourgogne laud the prized Charolais beef.
There is the “Fête du Charolais”, a festival that
takes place in the Burgundy town of Saulieu. Musicians, meat lovers and
farmers alike gather in the streets, inviting anyone to enjoy an unforgettable
gastronomic experience having traditional “Bœuf Bourguignon”.
Croquembouche
A croquembouche or
in French- croquenbouche is a type of pièce montée and is generally served at
baptisms and weddings as well as at first communions. This high cone made of
profiteroles (choux that is filled with delicious pastry cream), is sometimes
also dipped in chocolate & bound with caramel.
Typically,
this entire creation is elaborately decorated with fine-spun threads of
caramel, flowers, sugared almonds, chocolate and even ribbons. At times the
cone may also be covered with macaroons. Its name is derived from the 2
French words “croquet” en “bouche”, which means ‘crunch in the mouth’. The
Croquembouche is designed to be the centrepiece at a table. Outside of France,
it is used to add a dash of flair to any event.
This
French dessert is quite a complex one- It is a piece montee made completely of
profiteroles, also called choux puffs. These are filled with crème patissiere
or chantilly and can be flavored with any liquer of your choice. The piece sits
on a nougatine/croquant base and is a high conical-shaped structure. Caramel is
used to bound the choux pastry together and the decoration of spun sugar,
caramel, almonds, fruits and flowers makes the entire creation a delight for
the eyes.
The
cake had it's origin in the fanciful, edible architectural structures prepared
for French Royalty and Nobility called Pieces Montees. Credit for creating
Croquembouche goes to the great French Pastry Chef, Antoine Careme (1784-1833),
who made spectacular structures out of spun sugar, marzipan, nougatine and
other sweet ingredients. Careme was a student of architecture, admiring
classical buildings and studying architectural masterpieces of ancient Rome and
Greece. His architectural interest and knowledge was used to create his Pieces
Montees.
Croquembouche was
one of these in which he made a tower of cream puffs. His original tower
was in the shape of a Turkish hat called a Fez, but, later, was
transformed into a cone shape. Careme could not have conceived of his
creation if it were not for Catherine of Medici, an Italian noblewoman who
married the future King Henry II of France in 1547. When Catherine came to
France from Italy, she brought her Chefs with her. Her Pastry Chef, named
Panterelli, brought with him a recipe for a hot, dried dough known as
Pate a Panterelli.
Over
the next centuries, Panterelli's dough was modified by French Pastry Chefs and,
eventually, changed into a dough known as Pate a Choux (pastry
of cabbages) because baked bits of this dough puffed up into hollow pastry
shells resembling cabbages. Puffs made from this dough were filled
with all kinds of sweet and savory fillings.
In
1760, French Pastry Chef Avice filled Pate a Choux with pastry cream and called
them Profiteroles. After the many historical transformations in this
pastry from Pate a Panterelli to Pate a Choux to Profiteroles, in
the late 18th century, Careme took Profiteroles to greater heights
by using them to create his famous dessert, Croquembouche. Croquembouche
is as dazzling a dessert today as it was in the time of Careme.
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