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askwhatsforlunch · 9 months

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Cuisine de Provence

If you want to add a generous bit of sunshine to your meals, then I suggest trying your hand at la Cuisine de Provence. Fragrant with herbs like thyme, rosemary or basil, colourful with fresh vegetables, these recipes celebrate the fish and seafood of the French Riviera and the quality meat of l'arrière-pays! As I am spending a week's holiday in Provence, I intend to enjoy everything la Côte d'Azur has to offer, from bathing in the Mediterranean Sea to the delicious gastronomy! Try these recipes, if you want to follow me!

Drinks

Pastis

Limoncello Spritz

Lavender Liqueur

Appetizers

Rouille

Anchoïade

Parmesan Aïoli

Green Olive Tapenade

Aïoli

Baguettes

Roasted Garlic, Thyme, Olive and Tomato Plait

Entrées

Garden Pistou Soup (Vegan)

Salade Niçoise

Provençal Roasted Chicken

Meat

Provençal Burger

Niçoise Stuffed Zucchini

Fish

Prawn Pasta à la Marseillaise

Anchovy Stuffed Courgettes

Rosemary Roasted Tuna

Brandade de Morue (Codfish Potato Bake)

Sage and Lemon Sardines

Red Mullet and Aubergine Burgers

Rosemary and Basil Sardines

Roasted Sardines

Sides

Poêlée Provençale (Sautéed Aubergines and Peppers)

Tian (Vegan)

Tomatoes Provençal

Ratatouille

Savoury Pies and Tarts

Tourte aux Blettes

Condiments

Herbes de Provence

Desserts

Lavender Apricot Tart

Peach and Apricot Charlotte

Ice Cream

Lavender Ice Cream

Lavender Apricot Sorbet (Vegan)

Lavender Apricot Ice Cream Cups

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mariacallous · 2 years

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While flipping through old issues of Esquire, looking back at seventy-six years of stories, we came across this treasure trove of odd recipes from the November 1984 issue. In it, such era-appropriate icons like Walter Mondale, Malcolm Forbes, and Nancy Reagan espoused the virtues of persimmon puddings, goose with prunes, and coconut drinks at a Thanksgiving meal. While we cannot vouch for these fourteen recipes — oddly, no one wanted to make former New York Times food critic Craig Claiborne's "Mousse of Saltcod" — we've republished them in the interest of kitsch, irony, and sheer amusement.

The Recipes:

• Walter Mondale's Turkey Dressing and Pumpkin Bread

• William F. Buckley's Thanksgiving Pheasant with Chestnut Cornbread Stuffing

• Bill Blass's Hot Giant Pecans

• William Styron's Clam Chowder

• Jimmy Carter's Plains Special Cheese Ring

• Craig Claiborne's Brandade de Morue (Mousse of Saltcod)

• Beverly Sills's Dutch Babies

• Nancy Reagan's Persimmon Pudding, Brandy Cream Sauce, and Monkey Bread

• Helen Gurley Brown's Skinny Hot-Buttered Rum

• Carl Bernstein's Potato Latkes

• Mayor Ed Koch's All-American Chocolate Chip Cookie

• Timothy Leary's Goose with Prune, Apple, and Chestnut Stuffing

• Ted Turner's Applesauce Cake

• Malcolm Forbes's Luacala Bomb

@thomaspynchon

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emblematicemblazer · 9 months

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Worldbuilding and theories of Engagem

The cuisine

The dishes of Lythos seen to fall into three categories:

Cheap and easy to cook peasant dishes

Desserts and treats.

Inspired by the other kingdoms.

The cheap and simple peasant dishes could be because of the lifestyle of the clergy who chose to live a simple life and not splurge on luxuries. Since Lythos and The Somniel rely on donations they are careful with how to use money and resources. Some of the dishes might have been necessary during the first war with Lord Sombron because of the lack of resources. The meals could also be precautionary, just in case they cannot rely on trade and fertile land forever.

The Peasant Dishes:

Peasant Bread - This dish refers to a rustic style bread that has few ingredients, doesn't rise and is easy to create. The is used because it has greater nutritional value and is more filling than wheat. The tends to prefer cold and rainy places to grow so I wonder if the eye used is imported from Brodia or Elusia.

Mutton Stew - This dish is inspired by Irish stew or Welsh Cawl. Elusia is the UK without Scotland (I will explain why in future chapters) and the stew is likely to be a recipe imported from there. It is a dish using cheap ingredients, sometimes leftovers and is traditionally fed to people in bulk.

Very Veggie Stew - This dish is inspired by Stovie. A stovie is a Scottish dish made with potatoes and leftovers. This recipe likely came from Brodia.

Cod Dip - This dish is inspired by Brandade De Morue which is a local speciality of Nîmes in Southern France. In the old French language of occitan 'Brandade' comes from the word 'brand's which means to shake. Brandade De Morue literally means 'Shaken Cod.' It is a fishy mash dish. The recipe could have done from Firene.

Pickles - The pickles Clanne loves are an important way to preserve fruit and vegetables.

Desserts

Croissant - This is not strictly a dessert but I consider it a celebratory dish. The Croissant shape is a crescent which is the same shape as the island of Lythos. The croissant is more difficult to make and uses a few luxury ingredients such as butter. I believe this dish was created by the Firense as a dish to honour The Divine Dragon because of the shape and more upper class nature of the dish in mediaeval times.

Hot Crepe - This dish is inspired by Crepe Suzette. The fancy and celebratory version could include alcohol so that it could be set ablaze (flambeed). A peasant version would remove the alcohol and just use local fruits.

Berry Custard Tart - This dish is inspired by egg tart. This dish has religious roots. In the 18th century monks at the Jerónimos Monastery in Santa Maria de Belem used to use Egg whites to search nuns' habits. Using white eggs leaves a lot of leftover times which were made into egg tarts. I wonder if the people of Lythos used white whites in the same matter.

Peach Sorbet - This dish is a mixture of ice and fruit juice. The peach is locally grown and the ice would have been stored in caves or ice cellars.

Apple Beignet - People who eat this dish are eating a 'nun's fart'. This dish is made from pâte à choux and called pets-de-nonne, which means 'nun's fart' in French. Cheap filling pastry made with local fruits.

Chocolate Orange - This dish is inspired by glacé fruit coated with chocolate. This would have been an expensive, luxury dish. The chocolate would have been imported from Solm and sugar would have been a higher price item.

International inspiration

Due to Lythos receiving visitors from the surrounding countries, it is likely that recipes were shared and exchanged by guests. Nobles would have their favourite dishes and request that the cooks of Lythos make them.

#fire emblem engage #fe engage #the land of lythos #lythos #the somniel

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limoteethw · 7 months

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San Francisco 49ers Fuck The Rest Unisex T Shirt

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I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the San Francisco 49ers Fuck The Rest Unisex T Shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

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I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the San Francisco 49ers Fuck The Rest Unisex T Shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

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chefreader · 2 years

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bluejb · 3 years

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Brandade de morue (cod brandade)

A few days ago, thinking about what to cook for lunch on Sunday, my husband suggested cod brandade. A dish that his French grandmother used to make and that I personally had never tried. After googling the recipe, I was surprised to find that it was a kind of puree that is usually eaten on toast in Spain, more like a tapa to accompany beers than a “dish-dish”. Both in Spain and in France there…

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#brandade #cod #cooking #Family cooking #potato #recipes

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lunchturret87-blog · 6 years

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Welcome To Turn 'N Tender

French food of the 1920s paints a portrait of one particular of the country's most thrilling culinary periods, when ancient recipes had new life breathed in to them and the food of the poor became fine dining for the rich. The South African born duo broadened their horizons after 5 years at the helm of Cube Tasting Kitchen with a worldwide culinary journey in which they found new procedures, trends and flavour combinations that you will uncover on the restaurant's seasonal menu. Through my initial go to, there I believed I was back to my native South of France whilst consuming fresh artichokes with aioli, brandade de morue, a creamy cod fish puree whipped in olive oil, that you spread on pieces of garlic rubbed toast, grilled lamb chops with pan-fried potato, onion and leek pancake, washed down with a incredibly good Côtes de Provence. For the reason that rapidly foods are so high in calories, frequenting speedy meals restaurants increases your danger of unhealthy weight achieve and insulin resistance, which in turn raises your diabetes risk, explains Dr. Lily Strong with the University of Michigan. Mash Braai Home very first opened it really is doors for business in September 2013 at Sloane Square in Bryanston, the restaurant has grown and has since moved (December 2015) to The Buzz Shopping Centre in Fourways followed by Comaro Crossing and then Midrand. Create UP TO THE KISS: It bears repeating: The art of how to French kiss a girl largely entails what you do to develop up to it. Some examples: you can take a girl's hand, compliment her on the appear or smell of her hair — whatever is heartfelt and genuine for you. We have been seated in a comfortable booth at a really elegantly appointed table covered with white linen, exactly where each the glassware, the silver, and the porcelain (from Villeroy and Bosch if I remember properly) added a touch of classic style that you would find in a excellent restaurant in the ‘'bourgeois'' neighborhood of a significant provincial French town. French Restaurant got a fantastic commence to the day when Kevin Kilpatrick, the gourmet chef and co-owner of Kilpatrick Manor, ready an certainly scrumptious breakfast for me: following a delicious fresh fruit platter with yoghurt and freshly created banana bread I feasted on breakfast ravioli”, 1 of Kevin's distinctive culinary inventions.

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itmocca · 6 years

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Hairy Bikers’ Mediterranean Adventure ep.4

Hairy Bikers’ Mediterranean Adventure ep.4 -Featured recipes: daube de boeuf; tapenade; brandade de morue; bras de gitan cake. #cooking #food #travel

In Hairy Bikers’ Mediterranean Adventure ep.4, the bikers are in mainland France, in Provence. They begin their journey in Marseille, one of the largest ports in the Mediterranean, where the population is as diverse as the Mediterranean itself. They meet Moroccan-born Fatima, who runs a welcome centre where recent immigrants can cook and eat together. The bikers taste her amazing bourride, a…

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#brandade de morue #bras de gitan cake #daube de boeuf #tapenade

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itsallgoodcoffee-blog · 6 years

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20 best seafood recipes: part 2

Classic seafood recipes including Nigel Slater’s crab tart and Jane Grigson’s brandade de morue – the second installment of Observer Food Monthly’s favouritesPart 3 launches tomorrow morning20 best seafood recipes: part 1Chingri malai curry is one of the all-time favourite Bengali dishes, reserved for very special guests, big celebratory dinners, weddings and so on. I remember this dish once served inside a green tender coconut. As a child, I was told the term malai refers to the creamy flesh inside the green coconut that can be enjoyed while tucking into the coconut. It made sense then and it makes sense now as this is how most people relate to the dish. While travelling and working as a chef, it surprised me no end to see the similarity between this dish and a Malaysian laksa, and I wonder if the Bengali name originated from Malaya, as it is known in India. The period between Dussehra (Durga Puja in Bengal) and Diwali (Kali Puja in Bengal) is a period described as Bijoya or victory. During Bijoya, people visit family, friends and their entire social circle, taking sweets, exchanging gifts and eating together. Forgetting to visit someone over Bijoya is the Bengali equivalent of dropping someone from your Christmas card list! One of my earliest food memories is eating this delicious prawn curry at a Bijoya dinner. Continue reading...

https://www.theguardian.com/lifeandstyle/2017/sep/26/20-best-seafood-recipes-part-2-crab-tart-scallops-nigel-slater-jane-grigson

#Seafood #Food & drink #Fish #French food and drink #British food and drink #Indian food and drink #Life and style

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askwhatsforlunch · 1 year

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Autumn Warmers

As the days are getting chillier, rainier and darker, here are a few recipes of hearty gratins, cheesy casseroles and generous bakes to warm you up on wet days and cold nights!

Chili Jacket Sweet Potato

Tomato and Tuna Pasta Bake

Blue Cheese and Ham Baked Endives

Cheesy Barbecue Sweet Potatoes (Vegetarian)

Welsh Rarebit Potato Gratin

Bacon, Parsnip and Potato Gratin

Mussel, Potato and Leek Gratin

Brandade de Morue (Codfish Potato Bake)

Sweet Potato Casserole with Hazeknut Streusel

Moussaka

Chili Jacket Potatoes

Gratin Dauphinois

Haddock Welsh Rarebit

Classic Shepherd’s Pie

Tuna Pasta Bake

Romanesco Broccoli Gratin (Vegetarian)

Bacon and Cheddar Potato Gratin

Cauliflower Cheese with Brioche Crumbs and Maple Bacon

Parsnip and Sage Gratin (Vegetarian)

Spicy Sausage Bake

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limoteethw · 7 months

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Jerry Rice San Francisco 49ers 3x Super Bowl Champion Football Logo Vintage 2023 Shirt

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Jerry Rice San Francisco 49ers 3x Super Bowl Champion Football Logo Vintage 2023 Shirt

I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the Jerry Rice San Francisco 49ers 3x Super Bowl Champion Football Logo Vintage 2023 Shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

DESCRIPTION

SHIPPING & MANUFACTURING INFO

LIMOTEES LLC

Jerry Rice San Francisco 49ers 3x Super Bowl Champion Football Logo Vintage 2023 Shirt

I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the Jerry Rice San Francisco 49ers 3x Super Bowl Champion Football Logo Vintage 2023 Shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

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limoteethw · 7 months

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trung__123 gửi Giải trí Tặng token chủ link Bạn hãy là người đầu tiên tặng token cho chủ link

I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the Jalen Ramsey Miami Neon football shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

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askwhatsforlunch · 4 years

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Brandade de Morue (Codfish Potato Bake)

We’re not travelling too far this Tuesday, unless it’s in mine and Jules’ school-days memories, and incidentally, to her birthplace. You see Brandade de Morue, a codfish and potato bake, originates from Southern France, Languedoc, Roussillon, were my sister was born. It was also, in the nineties, a frequent staple of school lunches, and back then, there was not so much interest about using good, fresh produce to make school dinners, and it was always industrially produced, often both too salty and bland.

As Winter is settling in firmly, with temperatures dropping below zero when the sun disappears (sometimes even whilst it shines), I thought a potato and fish casserole would be a warming and comforting dinner. When I announced it to Jules, though, she was skeptical. I held my breath when she ate the first spoonful, but she deemed my Brandade de Morue “very good indeed”, so all I say is, you should try it!

Ingredients (serves 4):

400 grams/ ounces salted cod fillets

770 grams/ pounds potatoes

1 teaspoon coarse sea salt

nutmeg

1 large garlic clove

1/2 teaspoon freshly cracked black pepper

a buch of fresh chives

1/3 cup olive oil

The day before, place salted cod in a large bowl and cover with cold water. Drain, rinse and cover with cold water, every couple of hours, about four times.

The next day, peel and cube potatoes into a large pot. Add coarse sea salt, and cover with water. Bring to the boil, over medium-high heat, and cook, until potatoes are tender, about 20 minutes.

Meawhile, bring water to the boil in a medium saucepan. Once water is boiling, add de-salted codfish and boil, 5 minutes. Drain thoroughly and let cool completely. Set aside.

Preheat oven to 205°C/400°F.

Grease baking dish with olive oil. Cut the garlic clove in halves, and rub one half all over the baking dish; set aside.

Once the potatoes are cooked, drain them and mash them thoroughly with a potato masher. Grate in about 1/4 teaspoon of the nutmeg. Mince garlic and add to the pot, along with cracked black pepper. Finely chop chives, and add to the pot as well. Flake in cooled codfish. Give a good stir, with a wooden spoon, to combine. Then, stir energetically as you gradually pour in olive oil in a stead stream, to emulsify. Potato and codfish mixture will become paler, almost white, and smoother.

Spoon potato and codfish mixture into prepared baking dish, levelling with the back of the spoon, and place in the middle of the hot oven. Bake, at 205°C/400°F, for 25 to 30 minutes, until just golden brown on top.

Serve Brandade de Morue hot, with dressed lettuce and Croûtons.

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