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Aïoli Garni
Aïoli garni or grand aïoli is a traditional Provençal dish or meal based on aïoli, usually accompanied by salt cod and boiled vegetables; other ingredients may include escargots, hard-boiled eggs and small boiled octopus. It may also be known simply as aïoli, like the sauce for which it is named. History The aïoli garni is a traditional dish of Provence in southern France. It was described in 1897 by Jean-Baptiste Reboul in ''La Cuisinière Provençale''. He gives as ingredients to accompany aïoli sauce: boiled salt cod, escargots boiled in salted water with fennel and onions studded with cloves, boiled artichokes, boiled carrots, potatoes with their skins on, and hard-boiled eggs. He also says that small boiled octopus are often included, that the presentation is an important aspect of the dish, and that the ingredients used may be changed at will. Other ingredients may include beetroot, raw or cooked sweet peppers, boiled white fish, chick-pea salad, florets of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, counts of Provence from their capital in Aquae Sextiae (today Aix-en-Provence), then became ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Baptiste Reboul
Jean-Baptiste Joseph Marius Reboul (; 12 April 1862 in La Roquebrussanne (Var (department), Var) – 1926 in Marseille) was a French people, French chef. He is known for his book compiling over 1,000 Provençal cuisine, Provençal recipes and 365 menus. Biography Reboul was a cook in the hotel Montreux on Lake Geneva, and he shared his seasonal work between Switzerland and Provence before moving to Marseille in 1884. He became chef at the Hotel de Castille and then at the Hôtel du Luxembourg, Hotel du Luxembourg. From 1900 and until the end of his career, he was the head of the family home of Noilly Prat. Jean-Baptiste Reboul gathered Provençal recipes in his book La Cuisinière provençale'; the first edition in 1897 was an instant success. A copy of the sixth edition of 1910 was sent to the poet Frédéric Mistral, creator of Museon Arlaten, a museum of Provençal culture in Arles. He asked Reboul to add the names of Provençal dishes, which would be made in subseque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistrot
A bistro or bistrot (), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious. Style In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including escargots, veal with sauce ravigote, navarin of lamb, hachis Parmentier, eggs, sausages and hot roast chicken. The ''Oxford Companion to Food'' comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by the end of the 20th century the term had "begun to be annexed by more pretentious premises". Etymology The etymology is unclear. The ''Dictionnaire de l'Académie française'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin word ''bistraud'' ("little servant"), or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Eve
Christmas Eve is the evening or entire day before Christmas, the festival commemorating nativity of Jesus, the birth of Jesus in Christianity, Jesus. Christmas Day is observance of Christmas by country, observed around the world, and Christmas Eve is widely observed as a full or partial holiday in anticipation of Christmas Day. Together, both days are considered one of the most culturally significant celebrations in Christendom and Western world, Western society. Christmas celebrations in the Christian denomination, denominations of Western Christianity have long begun on Christmas Eve, due in part to the Christian liturgical day starting at sunset, a practice inherited from Jewish tradition, and based on the Genesis creation narrative, story of Creation in the Book of Genesis: "And there was evening, and there was morning—the first day." Many churches still ring their church bells and hold Christian prayer, prayers in the evening; for example, the Nordic Lutheran churches. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot-au-feu
(, ; ) is a French cuisine, French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (''bouillon'') and then the meat (''bouilli'') and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used. Background ''The Oxford Companion to Food'' calls ''pot-au-feu'' "a dish symbolic of French cuisine and a meal in itself";Hyman, p. 626 the chef Raymond Blanc has called it "the quintessence of French family cuisine ... the most celebrated dish in France, [which] honours the tables of the rich and poor alike"; and the American ''National Geographic'' magazine has termed it the national dish of France. The ''Dictionnaire de l'Académie française'' dates the term ''pot-au-feu'' to the 17th century. In 1600, the king of France, Henry IV of France, Henry IV, declared, "there shall be no peasant in my kingdom who lacks the means t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Beef
Boiled beef is a traditional English dish that used to be eaten by working-class people in London in Victorian times; it was also popular in the early 19th century in the US. Its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used; boiling makes the meat more tender than roasting. It was usually cooked with onions and served with carrots and boiled potatoes. It was not uncommon for the beef to be salted in a brine for a few days, then soaked overnight to remove excess salt before it was boiled. In other parts of England, cabbage replaced carrots. This dish gave rise to the old Cockney song “ Boiled Beef and Carrots” which used to be sung in some East London pubs when they had a pianist and singsong night. Boiled beef is also a traditional Jewish dish served in many homes and Jewish delis. It is usually flank steak boiled and served with vegetables, broth, and sometimes matzo balls. References English beef dishes Jewish cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rounded "head" made of tightly clustered, immature white or off-white flower buds called the "curd". Typically, only the "head" is eaten. An annual plant that reproduces by seed, the cauliflower head is composed of a (generally) white inflorescence meristem. Although cauliflower heads resemble those in broccoli, the latter differs in having flower buds as the edible portion. The global cauliflower production (combined with broccoli) in 2023 was 26.5 million tonnes, led by China and India with 72% of the total. Description There are four major groups of cauliflower. # Italian: This specimen is diverse in appearance, biennial, and annual in type. This group includes white, Romanesco, and various brown, green, purple, and yellow cultiva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floret
This glossary of botanical terms is a list of definitions of terms and concepts relevant to botany and plants in general. Terms of plant morphology are included here as well as at the more specific Glossary of plant morphology and Glossary of leaf morphology. For other related terms, see Glossary of phytopathology, Glossary of lichen terms, and List of Latin and Greek words commonly used in systematic names. A B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chick-pea
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. Chickpeas are high in protein. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices, then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups, stews, and curries. In 2023, India accounted for 75% of global chickpea production. Etymology Chickpeas have been cultivated for at least ten thousand years. Cultivation spread from the Fertile Crescent eastward toward South Asia and into Europe through the Balkans. Historical linguistics have found ancestral words relating to ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
