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Gratin Dauphinois
Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. History The first mention of the dish is from 12 July 1788. It was served with ortolan bunting, ortolans at a dinner given by Charles-Henri, Counts of Clermont-Tonnerre, Duke of Clermont-Tonnerre and Lieutenant-General (France)#Province Lieutenant-General, Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, Hautes-Alpes, Gap, now in the département of Hautes-Alpes. Preparation Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin
Gratin () is a culinary technique in which a dish (food), dish is topped with a Browning (food process), browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method such as Potato Bake. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an Grilling, overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and ceramic art, decorative ware such as figurines. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired pottery, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peter John Graham
Peter John Graham (8 December 1939 – 6 July 2020) was a British writer, restaurant critic, translator and filmmaker based in France. He was the author of several books about film and about food, including ''A Dictionary of the Cinema'' (1964), ''The French New Wave'' (1968) and ''Mourjou: The Life and Food of an Auvergne Village'' (1998), which recounted the culinary life of the remote French village in which he lived for more than four decades. Early life Graham was born on 8 December 1939 in Newbury, Berkshire, and grew up in London with his parents (Richard, an advertising copywriter, and Anne, née Scratchley, previously a ballet dancer) and sister Elizabeth. The seeds of Graham's love of France and film were sown early: his parents were keen Francophiles and his godmother a French film producer through whom he landed a role as an English schoolboy in Pierre Billon's feature film '' Au revoir M. Grock'' (1949). University years Graham was educated at University College ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Casserole Dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casserole dishes * * * * – a popular way of cooking salted cod (bacalhau) in Portugal * * * * – named after the place of its invention, the Divan Parisienne Restaurant in the New York Chatham Hotel * * * - Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. * * * French toast casserole * * * * ** ** (''potatoes gratiné'') * * – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup * – a Finnish food traditionally eaten at Christmas * * * * * * * * – made from groats and farmer cheese * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pommes Dauphine
Pommes dauphine, sometimes called dauphine potatoes,''Larousse Gastronomique'' (2009), p. 355. Hamlyn are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at . Namesake The dish is named for the Dauphine of France, wife of the heir apparent to the French throne. Cuisine Pommes dauphine typically accompany red meats or chicken.Elizabeth David (1970), ''Elizabeth David bibliography#French Provincial Cooking .281960.29, French Provincial Cooking'', p. 273. Penguin Books Typically served in restaurants, they are often for sale at supermarkets in France. Related potato preparations include pommes noisette, pommes duchesse, croquettes, and pommes soufflées. Pommes dauphines are unique, however, with the choux pastry yielding a less dense dish. See also * List of choux pastry dishes * References French cuisine Fried potato Deep fried foods Choux pastry {{potato-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Carrier (chef)
Robert Carrier McMahon, OBE (November 10, 1923 – June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death. Biography Robert Carrier McMahon was born in Tarrytown, New York, the third son of a wealthy property lawyer father of Irish descent; his mother was the Franco-German daughter of a millionaire. After his parents went bankrupt in the 1930s Great Depression, they maintained their lifestyle by firing their servants and preparing their own elaborate dinner parties. Educated in New York City, Robert took part-time art courses and trained to become an actor. He had a part in the Broadway revue ''New Faces,'' before touring Europe with a rep company, singing the juvenile lead in American musicals. After returning to America, Robert often stayed at weekends with his beloved French grandmother in upstate New York. She taught him to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Constance Spry
Constance Spry (née Fletcher, previously Marr; 5 December 1886 – 3 January 1960) was a British educator, florist and author in the mid-20th century. Life Constance Fletcher was born in Derby in 1886, the eldest child and only daughter of George and Henrietta Maria (née Dutton) Fletcher. After studying hygiene, physiology and district nursing in Ireland, she lectured on first aid and home care for the newly established Irish Women's National Health Association. She married James Heppell Marr in 1910 and moved to Coolbawn, near Castlecomer. In 1912, their son Anthony Heppel Marr was born. World War I had a profound impact on Constance Marr, and the Fletcher family. After the beginning of the war in 1914, Constance Marr was appointed secretary of the Dublin Red Cross. In 1916, she left both Ireland and her husband, escaping a violent marriage, and moved to Barrow-in-Furness with her son Anthony to work as a welfare supervisor. In 1917, she joined the civil service as the h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austin De Croze
Austin refers to: Common meanings * Austin, Texas, United States, a city * Austin (given name), a list of people and fictional characters * Austin (surname), a list of people and fictional characters * Austin Motor Company, a British car manufacturer Arts and entertainment * ''Austin'' (album), by Post Malone, 2023 * "Austin" (Blake Shelton song), 2001 * "Austin" (Dasha song), 2023 * ''Austin'' (TV series), a 2024 Australian-British comedy series Businesses and organisations Businesses * American Austin Car Company, short-lived American automobile maker * Austin Automobile Company, short-lived American automobile company * Austin Motor Company, British car manufacturer ** ''Austin'' magazine, produced for the Austin Motor Company by in-house Nuffield Press * Austin Airways, a former Canadian passenger airline and freight carrier * Austin cookies and crackers, a Keebler Company brand Education * Austin College, in Sherman, Texas, U.S. * Austin High School (other), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandoline
A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Design A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very quickly, with significantly less skill and effo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dauphiné
The Dauphiné ( , , ; or ; or ), formerly known in English as Dauphiny, is a former province in southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme and Hautes-Alpes. The Dauphiné was originally the Dauphiné of Viennois. In the 12th century, the local ruler Count Guigues IV of Albon (–1142) bore a dolphin on his coat of arms and was nicknamed (French for 'dolphin'). His descendants changed their title from Count of Albon to Dauphin of Viennois. The state took the name of Dauphiné. It became a state of the Holy Roman Empire in the 11th century. In 1349, the Dauphiné was transferred from the last non-royal Dauphin (who had great debts and no direct heir) to the future king of France, Charles V, through the purchase of lands. The terms of the transfer stipulated that the heir apparent of France would henceforth be called and included significant autonomy and tax exemption for the Dauphiné region, most of which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
