Prominent Ingredients in French Cuisine

Prominent Ingredients in French Cuisine

~Blog Post #3~

April 20, 2015

By: Jenny Doyle

 

In France there are numerous ingredients prominent to traditional French cuisine. For instance, one prominent ingredient is the black truffle, also known as the black Périgord truffle. A black truffle is a black mushroom and is considered the finest of the edible fungi. The black Périgord truffle is named after the Périgord region in France. In this region the truffle grows on the roots of oak and hazelnut trees. The truffles are found just below the surface. In order to dig them up, specially trained dogs and pigs are used to search for them. Once the mushroom has matured it is harvested in late autumn through winter.  The harvesters in France are called trufficulteurs. These men sell the black truffles at markets during January, because it is the busiest month of the year. Black truffles sell between 200€ and 600€ per kilogram at these markets, depending on the quantity and quality of the harvest. Black truffles are used for flavouring many dishes such as: veal, fish, soup, shellfish, rice, and salads.

Another prominent ingredient In French cuisine is Fois gras. Fois gras is the fattened liver from a duck or goose.  This fattened liver is produced by using a traditional technique called Gavage. Gavage is the force feeding of ducks and geese to fatten their livers to produce "foie-gras-de-canard" or "foie-gras-d'oie". This famous delicacy in French cuisine is filled with flavor described as rich, buttery, and delicate. It is expensive and is worth 10 times more than the rest of the bird. Fois gras can be sold whole or prepared into mousse, parfait, or pate. Typically Fois gras is not a main course; it is usually served with another food item, such as steak or toast.

 

 

 

 

 

 

 

 

 

 

"Foie Gras." Foie Gras. N.p., n.d. Web. 21 Apr. 2015. 

"Key Ingredients: French." Food. N.p., n.d. Web. 21 Apr. 2015.

"EASY FRENCH FOOD." Famous French Food. N.p., n.d. Web. 21 Apr. 2015.                         

"Essential Ingredients for French Cooking Checklist." Real Simple. N.p., n.d. Web. 21 Apr. 2015.

"Perigord Truffles of Tasmania Pioneered the French Truffle Industry in Australia. We Produce and Market French Black Truffles from the Cold Soils of Tasmania, NSW and Victoria." French Black Truffles. N.p., n.d. Web. 21 Apr. 2015

 



Spanish Diet

 
Spanish Diet

Blog Post #3

April 20, 2015

Gracie Schofield

 

Spain is known for an abundance of different dishes and a wide variety of flavors and tastes. Some for the most well-known dishes are Pisto (Spanish Ratatouille), Gazpacho or Salmorejo, Tortilla Espaniola, Croquettes and of course, the most famous dish known to Spain is Paella. Paella is a rice-based dish. It originated on the eastern coast of Spain near the fields of Valencia. Though it can be prepared many different ways, Spain has one traditional way that is most commonly used. The traditional recipe calls for chicken, white and green beans, corn, tomatoes, onions, and a mix of seafood. The seafood that is commonly used is mussels, calamari, clams, prawns, and other kinds of fresh fish. There are two well know substitutes that professionals cooks say are worth a try, it is to sub out the rice for Fiduea, small and curly pasta. And also they suggest that if you feel at all adventurous, then you should attempt to try black rice stained by octopus ink mixed into the dish. The reason to why this dish is good is simple really; everything that is put in is so fresh and flavorful.

 

https://www.youtube.com/watch?v=iEXmIBlBlZI&feature=player_embedded#t=3

Above is a video of Chef Fernando Mojico making homemade Paella. He goes in depth about the importance of getting the fresh food in order to fulfill that taste requirements. He explains how Spain’s gardens and fields are also supplying food with the perfect amount of nutrients.  

 

http://www.expatica.com/es/insider-views/Top-10-Spanish-foods-with-recipes_106723.html

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html

http://spanishfood.about.com/od/maincourses/a/paella.htm

Oh Pineapples

Jack Brennan

Oh Pineapples

    Well you see, pineapples are a very integral part of Hawaiian food. Hawaiians used to call pineapples "halakahiki" because they were choking when they named it. No they didn't that was a joke, they called it that because it meant "foreign fruit." Pineapples were originally from South America, but as more and more people migrated to Hawaii in the early 1800's it became more abundant and more profitable. As businesses grew, the demand for labor grew and many people from Asia came over to help meet the demand in workers, hence the large amount of people of Asian decent in the state. In the late 1800's and early 1900's pineapple productions completely boomed with James Dole coming over and establishing Dole Food Company. Hawaii, with it's year-long tropical climate and great soil, was perfect for the production of pineapples. Hawaii produces about 1/3rd of the worlds pineapples and the state economy brings in about $3 billion a year from pineapples. Not to mention it employs over 40,000 people. Pineapples aren't only good for the economy, they're good for you! :) With no fat or cholesterol, low sodium, and a high source of Vitamin C, your body will thank you for choosing pineapples. Pineapples are used in many plates of Hawaiian food. Pineapples can be used in sauces, salsas, wines, and are even used in medicine to help induce menstruation, believe it or not. Whether its food, medical, or even economics, pineapples are always here to help.