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wednesday 22 August 2018  
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Traditional recipes

1 recipes found

Traditional beef bourguignon
01 01 2003 - 00:05 - simmered dishes - beef

Despite my love for simmered dishes, I have to proclaim the appalling truth: “the Dukes of Burgundy shamefully stole the recipe for Flemish stew when they occupied Flanders. Since they didn’t have any good beer, they resorted to wine…” That’s how we can rewrite the history of an excellent dish!

For this recipe, I made myself follow an academic recipe that was made according to the rules of art. I did some research and took inspiration from the recipe suggested in the "Burgundy" volume of the Inventory of French Culinary Heritage.

It is not the easiest or most practical version but we often learn a lot when we follow this kind of recipe. It is distinctive because it does not include carrots but it does include mushrooms.

Here is the first version of this recipe. I will give you other versions that are more or less simple or adapted by great chefs during the next few weeks.

[73] comment(s) | read recipecooking recipes Traditional beef bourguignon

Traditonal tartiflette
01 01 2003 - 00:05 - main dish - potato
Are you looking for a nice lean dish for your diet? Well, this is not the recipe for you. This recipe from the Haute Savoie mountains is a perfect way to fend off winter while taking a break from raclettes or fondues when you want to base your meal on
[58] comment(s) | read recipecooking recipes Traditonal tartiflette

Gratin Dauphinois (Scalloped potatoes)
01 01 2003 - 00:05 - side dish - potato
Here's that famous
Gratin Dauphinois (scalloped potato) recipe with its traditional ingredients. Note it doesn't include either eggs or cheese… Whatever recipe is used, this gratin is the perfect accompaniment for leg of lamb. In short, it will probably be pretty hard to avoid it during the holiday season!
[63] comment(s) | read recipecooking recipes Gratin Dauphinois (Scalloped potatoes)

Traditional Bolognaise sauce
01 01 2003 - 00:05 - sauce - tomate
A classic among classics, Bolognaise
sauce is the most commonly used sauces to accompany pasta. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna.
[36] comment(s) | read recipecooking recipes Traditional Bolognaise sauce

Turkey stuffed with chestnuts and foie gras
01 01 2003 - 00:05 - CHRISTMAS DISH - POULTRY
There is nothing more traditional than this easy recipe for turkey with
chestnuts. The cooking method ensures that the bird is tender and succulent."
[44] comment(s) | read recipecooking recipes Turkey stuffed with chestnuts and foie gras

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