Cassoulet Typical materials meridional Kitchen The closer you are to the sea, however, the more oli

Silvia Hažírová alias Sisok that enriches da kitchen our Vary interesting recipes for several years, approaches us and gastronomy atmosphere of this picturesque mediterranean region of France. From an early age, from his six years, went to France and spent every summer vacation here. College also chose the French program, she worked for the French company in Slovakia and 4 years ago she left for her love for France. Southern French cuisine - dishes for rich and poor
Toulouse - Capitolium In France, recipes and cooking debate on a favorite theme. Only one TV station we have just 3 of cooking shows. da kitchen Press this topic and still pay for French cooking is almost philosophy. To southerners it's favorite topic, they take over an aperitif da kitchen in the company of your loved ones. I live between Toulouse and Narbonne. Toulouse was given the nickname Pink City thanks to a specific color bricks, which are typical of the local architecture. Narbonne is a seaside town with a long history da kitchen of Roman and Qatar. Meals here in the south are vastly different from traditional dishes to the north. Southern cuisine is characterized by the use of ingredients such as olives, fish, seafood, plenty of fresh fruits and vegetables and all swallowed with a glass of wine.
Toulouse Capitolium - Town Hall and Theatre course, in the south you will find the meat. The traditional delicacy in Toulouse is foie gras and French da kitchen all know that it belongs to the heritage and traditions of the Southwest. Here in the south to the low-priced product that is not treated with great respect and to highlight its natural flavor. da kitchen Technically well prepared goose liver must first get rid of the nerves that are along each lobe. Someone may think that this is not only destroys the cheapest product, but it is necessary to remove the nerves. Cleansed liver with salt and pepper and pour a little cognac, Armagnac or porta. da kitchen There are several ways that the liver and cooked - for example, wrapped in cloth and boiled in water in a water bath and some simply encapsulate it in plastic wrap, placed on 1 and a half minutes in the microwave, drain, to separate the fat from the liver and then liver wrapped in foil and to a clean cloth and allowed to solidify for at least 6 hours in a refrigerator. It all depends on when you want to eat foie gras. I'm making foie gras in glass jars and Christmas is on it I can share with my loved ones.
The medieval city of Carcassonne with its Old Bridge (the city is the 12th century and is included in the list of UNESCO) Another delicacy is less known cassoulet of Castelnaudary, Carcasonne and Toulouse. In poor times when France tossed about war, it was a typical meal bean ragout, which was brewed for long hours on the fire. The bean ragout is added to meat and vegetables, and each city has its own traditional ingredients. In Toulouse added the local sausage and duck confit, in turn, Carcasonne lamb and Castelnaudary not let the goose confit a piece of pork. Cassoulet is sprinkled with bread crumbs and finished in the oven or in a baker in the oven bread. da kitchen
Cassoulet Typical materials meridional Kitchen The closer you are to the sea, however, the more olive oil, fish and vegetables you can find. Languedoc Roussillon region that is known delicacy tapenade, which served either as an appetizer on lightly toasted slice of bread or as an appetizer full of vegetables. Langedocká tapenade are crushed anchovies with black olives, capers, garlic, olive oil and seasoned with a little lemon juice. Southerners and French, who love southern cuisine you like and often prepared for dinner fish and sea creatures. Popular as St. shells. James. Delicacy in the south of France is a dish of cod, brindade de african. Cod will first have to load the entire day in the water to get rid of their typically very salty taste. After such a day bath, cook 15 minutes in milk and water and mix with garlic, black olives and olive oil. Very popular are the anchovies, either da kitchen fresh or pickled in brine. Their hunting and selling is regulated, because it is classified as a protected da kitchen species. Meridional coast is also known for its excellent sea salt (fleur de sel before), but also Camargue rice. This elongated whole grain rice are grown already started for King Henry IV, at the end of the 16th century. During II. World War II had the rice an important role, since the French were cut off from its overseas colonies. Camargue rice is grown as organic, dried naturally in the sun and mistral and its name is geographically protected. Each French region has its own traditional cheeses, fruits and vegetables. The region of Languedoc-Roussillon you will find a small, but very flavorful strawberries significant Gariguette, which are a mixture of American and European strawberries and add assigned summer dessert Southern freshness. This type of strawberry is more expensive than conventional strawberries, their cultivation is difficult and the market is named after them. The Council can use as a very simple but effective dessert Dôme de chocolat avec s