omzlook france food

12 Jul

today’s tour will be on  france paris i will show you food from france and others from france, theres alot of great tasty food from paris.like french fries.

NOIX DE VEAU BRILLAT -SAVARIN 

Veal, morel mushrooms, foie gras

Ingredients

  • 1 boneless veal joint
  • 200 g foie gras
  • Few strips unsmoked pancetta or bacon
  • 100 g morel mushrooms, pictured above
  • 2 tomatoes peeled and seeded
  • 2 shallots
  • 100g butter
  • 200 g crème fraîche
  • Bechamel sauce
  • Roasting vegetables – just use what you have in stock, there is no need to go out and buy but I generally use carrots, sweet potatoes, quartered fennel bulbs and a potato or two or some celeriac
  • 750 ml homemade beef stock
  • 750 ml fruity but dry white wine
  • 1 bouquet garni
  • Salt and freshly ground black pepper

Method

  • Soak the mushrooms in water for 2 – 3 hours before you start cooking, pour off the water and set aside for use.
  • Put the veal in a piece of cling wrap and lay down flat, covering both sides and then, with the flat side of a mallet, beat it until you have a flat piece of meat that can be rolled up.
  • Finely chop one shallot and sauté it lightly in the butter with the pre-soaked morels (that have been squeezed dry beforehand) for 15 minutes, adding the crème fraîche and simmering for a further 30 minutes until ready – set aside and let it cool down.
  • Peel the other shallot, chop finely and bind with a béchamel sauce, make only enough to cover the piece of meat.
  • Spread the béchamel sauce over the meat leaving a space around all the edges so that this sauce doesn’t pour over the sides.
  • Sprinkle with mushrooms, layer with the pancetta and then place the foie gras in the middle.  Lastly roll up the meat and tie up into shape with kitchen string.
  • The original recipe requires that you lard it with the unsmoked bacon.
  • At this point I changed the recipe slightly because it becomes too rich for our way of life – I kept all the flavourings but removed fat.
  • Lightly brown the meat in butter and then place it in a pot (this is, essentially, a pot roast) on top of the oven vegetables.
  • Pour the wine and the stock over it, add the tomatoes, the bouquet garni, salt and ground pepper.
  • Bring to the boil and then simmer, covered for two hours, keeping an eye on the liquid.
  • I turn it around in the pot a few times so that it cooks evenly.
  • Near the end, if there is still too much liquid, reduce it.
  • Serve with ordinary boiled spinach and crusty bread.

one of the very best food we love to eat is french bread

on and this one is my favoraite  Mousse au Chocolat it looks yummy delicouse

PROFITEROLES AU CHOCOLAT

For 4/6 personnes

Ingredients:
choux pastry
¼ litre water
100 grammes butter
150 grammes flour
4 eggs
salt

200 grammes of dark chocolate
vanilla ice cream
whipped cream

Preparation: Place the water and butter in a saucepan with a little bit of salt; heat slowly until the butter melts and then bring to a brisk boil.
Remove from heat and add the flour.
Put back on the stove and stir briskly for 5 minutes at a moderate heat so the water in the pastry will evaporate, and until the mixture forms a soft ball and doesn’t stick to the sides of the pan.
Remove from the heat and allow it to cool.

Add the eggs one by one, mixing it vigorously until the mixture is smooth and shiny.
Preheat the oven to 220 degrees Celsius (gas mark 6).
On a greased baking tray or one lined with baking paper, use a spoon or a pastry piping pouch to deposit equal amounts of pastry in round mounds leaving plenty of room in between each one.
Beat an egg yolk and brush it on the choux so they will turn golden.
Bake at 220° for about 25 minutes until golden and well puffed up.

Remove from the oven and let it cool .
Break the chocolate into small pieces and melt it in bain-marie/double boiler with some butter.

When the choux are cold, cut the tops off and fill the choux with vanilla ice cream; place them on a plate and top them off with the warm chocolate.

Add a bit of whipped cream.
Yum,

 now we all know some people love to eat juicy steak but if you cook this steak made from pari u would want to cook it all day. 😀

 

 

Braised Halibut Provencal Recipe

This classic French-cuisine dish features the bright flavors of Provence: garlic, shallots, fennel, tomatoes, olives, and fresh sage. Serve it, along with a healthy serving of the pan sauce, over couscous.

 

INGREDIENTS:

* 3 tablespoons extra virgin olive oil
* 1 clove garlic, pressed
* ¼ teaspoon dried red pepper flakes
* 2 shallots, sliced
* 1 fennel bulb, chopped
* 1 14-oz can seasoned tomatoes
* ½ cup bottled clam juice
* 12 black olives, pitted
* 1 1/2 lbs halibut, cut into 3-inch pieces
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 1 tablespoon fresh sage, cut into fine strips(chiffonade)

PREPARATION:

Preheat oven to 400 degrees.

Heat the olive oil in a deep ovenproof skillet over medium heat, and sauté the garlic and red pepper flakes for 1 minute. Add the shallots and fennel; cook for 5 minutes.

 

 

Add the seasoned tomatoes and clam juice. Simmer for an additional 5 minutes until fennel is tender and liquid is slightly reduced. Remove from heat and stir in the olives.

Season the halibut with salt and pepper, and then arrange over hot tomato mixture in skillet. Bake in preheated oven for 17-20 minutes, until fish is cooked through. Stir the sage chiffonade into the hot vegetable mixture and serve.

people cant resist schrimp so here’s some french shrimp for you to cook 😀French Cuisine continues…

 

Cognac Shrimp with Beurre Blanc Sauce Recipe

This easy shrimp main dish is quick and easy to prepare. Serve it with couscous and Red Pepper Bean Salad.

INGREDIENTS:

* 1 shallot, chopped
* ½ cup dry white wine
* 2 tablespoons lemon juice
* 1 tablespoon heavy cream
* 12 tablespoons cold butter
* 1/16 teaspoon white pepper
* 5 tablespoons butter
* ¾ lb medium shrimp, rinsed and deveined
* 1/2 teaspoon salt
* 2 tablespoons Cognac

PREPARATION:

To make Beurre Blanc:

Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and bring to just under a simmer.

 

When the first few bubbles rise, turn the heat down very slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is fully incorporated, season the beurre blanc sauce with white pepper and set aside.

In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly. Spoon the warm beurre blanc sauce over the hot shrimp and serve.

Makes 2 servings.

 

“Words can not describe what this dish does to your senses! It is relatively simple to make, yet tastes like you had a head chef from a prominent restaurant prepare it for you. Definitely will impress EVERYONE!!…even the pickiest eaters.”

okay now we havent covered french soup so ill give you some french soup and recipe too 😀

SOUP  RECIPE  TO  TAKE  HOME

Soupe à l’Oignon : a famous onion soup from France

Preparation : about 1 ½ hours

1 lb onions

1/3 cup butter

1 tablespoon sugar

3 ½ cups of stock, preferably beef

pepper, salt

¼ cup dry white wine

4 pieces of French bread

Parmesan cheese

Peel and slice the onions into rings, and add to the melted butter in the saucepan with the sugar. Stir over a low flame until the onions are golden Brown. Add the stock slowly, and stir until it begins to boil. Cover the pan and simmer for 1 hour. Pour in the wine, season with salt and pepper. Toast the French bread slices, butter them and sprinkle them generously with Parmesan cheese. Put a slice of bread into each soup bowl, pour the soup over them and serve at once.

Variations:

  1. After cooking the onions, purée them, thicken with flour, then add the stock.
  2. Serve with a dash of curry powder, cooked rice and sliced truffle: Velouté Derby

you can go to any fancy restaurant and buy and eat it or you can just make it easy

Purée St-Germain

St-Germain Pea Soup: Preparation time 3-4 hours

1 lb yellow or green split peas

2 medium-sized carrots, diced    

1 large onion diced

2 potatoes, diced

bay leaf

1 celery stalk, diced

2 bouillon cubes

1 medium-size turnip, diced

6 tablespoons olive oil or butter

salt and pepper to taste

croutons

Soak the peas 3-4 hours and drain them. Fill a large soup pot with water and bring to a boil. Add the peas, vegetables, bay leaf, and bouillon cubes. Cook over medium heat for about 1 hour. Stir from time to time. Let it cool.

Remove the bay leaf from the soup. Put the soup in a blender and blend until it turns into a smooth cream.  Pour soup back into the pot and add the oil or butter, salt and pepper to taste, and extra water or milk according to preference. Bring it back to a boil, stirring continually. Let simmer for 10 minutes. Place the croutons in the individual soup plates and pour the soup on top of them. You can add cooked peas as well. Serve hot.

idk if i covered breakfast but im gonna cover breakfast

 

French Breakfast Puffs


Bonjour! Como cavasldfkjwaoiet sdfnsd;lfj;sdlfj dsfjklsfjs. Whatever that means. I can’t speak French. Spanish, yes. French, mais NON! But there was something good that came from my 9th grade French class with Madame Smith: the recipe for French Breakfast Puffs.

I loved French class with Madame Smith, despite the fact that I didn’t learn anything. And in her defense, the fact that I didn’t learn anything had nothing to do with Madame Smith’s teaching abilities, which were quite good. It had more to do with the fact that I was flighty and clueless and in a classroom full of tenth graders who seemed hellbent on distracting me with their coolness. In particular, I latched onto Dawn and William. They were smart and savvy and the three of us wrote notes back and forth the whole year long. And I learned to say mais non. And that was it. But toward the end of the year, Madame Smith passed out a mimeographed (yes. I said mimeographed) copy of the recipe I’m about to share with you today. And I’ve been making these little darlings ever since.

French Breakfast Puffs, oh Lordie. Truth be told, there’s really nothing French about them. You start by baking a delectable, moist, tinged-with-nutmeg muffin, and they’re good enough on their own. But what happens then is really quite shocking. And quite delicious. Using your hands, you literally plunge the muffins into an obscene amount of melted butter, taking your own sweet time to ensure ample absorption. Then, as if that weren’t evil enough, you roll the buttery muffin in a cinnamon-sugar mixture, coating it with delicious sweetness. The result is a flavorful muffin with a buttery-cinnamony-sugary-crusty-decadent outer layer and 750 more fat cells on your bottom. But who’s counting? Not me, that’s who.

Let’s make ‘em, shall we? They’re positively

Ingredients

  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Sugar
  • 2/3 cups Shortening (Crisco)
  • 2 whole Eggs
  • 1 cup Milk
  • 1-1/2 cup Sugar
  • 3 teaspoons Cinnamon
  • 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

 
 
 
 
 
 
 
 

The Cast of Characters: Flour, Baking Powder, Salt, Nutmeg, Sugar, Shortening, Egg, Milk, Sugar, Cinnamon, and…oh, yes…BUTTER.

 
 
 
 
 
 
 
 

Begin by stirring together 3 cups of flour, 3 teaspoons baking powder, 1 teasoon salt…

 
 
 
 
 
 
 
 

And 1/2 teaspoon nutmeg. Set aside. Get excited.

 
 
 
 
 
 
 
 

In the bowl of a mixer (not necessary, but makes it easier) combine 2/3 cup of shortening…

 
 
 
 
 
 
 
 

And one cup of sugar.

 
 
 
 
 
 
 
 

Mix to combine, then add 2 eggs and mix again. Add flour mixture and 1 cup of milk alternately to creamed mixture, beating well after each addition.

 
 
 
 
 
 
 
 

Pry your muffin pan out from under all your iron skillets like I did, then lightly grease the muffin cups, either with butter…

 
 
 
 
 
 
 
 

Or, even easier, something like this.

 
 
 
 
 
 
 
 

Where has this stuff been all my life? It’s made everything more beautiful around here.

 
 
 
 
 
 
 
 

Fill the muffin cups 2/3 full, then bake in a 350-degree oven for 20-25 minutes, or until golden.

 
 
 
 
 
 
 
 

Mmmmm. Hello, my darlings. Now, these are nice little muffins on their own, if you like simple little breakfast muffins. But I’m not stoppin’ here. You know me better than that.

 
 
 
 
 
 
 
 

In a glass container, melt 2 sticks of regular butter. In another container, combine 1 1/2 cups sugar…

 
 
 
 
 
 
 
 

With 3 teaspoons of cinnamon.

 
 
 
 
 
 
 
 

Stir to combine.

 
 
 
 
 
 
 
 

Now it’s time for assembly! First, ask God for forgiveness. Then, roll a muffin around in the melted butter.

 
 
 
 
 
 
 
 

Take your time, making sure you roll the muffin around to adequately coat every last inch.

 
 
 
 
 
 
 
 

Don’t rush this step; give each muffin a good 20-30 seconds in the butter. You want the butter to begin to seep into the top layer of the muffin. Just trust me on this one.

 
 
 
 
 
 
 
 

After the muffin has been adequately bathed in butter, begin rolling the muffin in the cinnamon sugar mixture.

 
 
 
 
 
 
 
 

And rrrrrrreally coat the muffins. Roll ‘em, sprinkle ‘em, shake ‘em around—just do what you have to do to get that cinnamon to stick. Again, don’t rush this step. It’ll take a little time for the cinnamon sugar to soak into the butter layer, and that’s what makes the delightfully light crust. So take a chill pill, forget about the Christmas gifts you need to wrap (it’s only the 15th, for goodness sake), and take your time. Your bottom will thank you later.

 

Actually, your bottom won’t thank you. It will curse you. But don’t think about that now. You can think about that tomorrow.

 

 
 
 
 
 
 
 
 

If you have a punk closeby, you can task their cute little hands with the dunking and dusting job.

 
 
 
 
 
 
 
 

Just make sure you explain the importance of taking their time. Punks can be so Type-A sometimes.

 
 
 
 
 
 
 
 

As you go, place the finished muffins on a serving plate. Mmmm…don’t they just look divine?

 
 
 
 
 
 
 
 

Marlboro Man picked out this serving plate.

 

Ha! Gotcha, didn’t I?

 

 
 
 
 
 
 
 
 

Mmmmm. Look at the cinnamony-sugar-buttery goodness.

 
 
 
 
 
 
 
 

If you can stand to wait, these store (and freeze) beautifully in a large Ziploc bag.

 
 
 
 
 
 
 
 

Warning: You MUST eat these warm. Must, must, must. Must. Have I mentioned you must eat them warm?

 
 
 
 
 
 
 
 

Oh my. I’m really sorry I’ve introduced you to these. I’m sorry, I’m sorry, I’m sorry. I realized I’m going to have to answer to my Maker for spreading this corruption around the world.

 
 
 
 
 
 
 
 

But the happiness you’ll feel when you take your first bite makes it all worth it to me.

 

French Breakfast Puffs—they’re perfect for Christmastime breakfast. Go make ‘em now and see what I mean!

paris is a beautiful place to go eat and go on vacation

  comment and subscribe bye!!!! hope you enjoy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Response to “omzlook france food”

  1. kiwikar July 13, 2011 at 1:41 pm #

    Food blogs are really popular but I’d advise you to only post one recipe in each entry. This post is definitely way too long.

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