For lack of any interesting eating this week, I'm doing another quiz. The last was on terms found on L.A. restaurant menus -- this is on foods found in a French cooking magazine that Kathy brought me back from Paris. I don't feel like looking them all up, so can anyone define these foods or terms, preferably without consulting a dictionary?
topinambours...apparently they're served with scallops
curcuma...a spoonful of it goes into a tagine
etoiles de badiane...is it star anise?
ras-el-hanout...for another tagine recipe
what fish do these correspond to? Cabillaud, colin, fletan, merlu?
mimolette...in a fruit salad
potimarron...mixed into a creme brulee
topinambours - Jerusalem artie
ReplyDeletecurcuma - turmeric
etoiles de badiane -you're right
ras-el-hanout = a fragrant Moroccan spice mix used in tagines and other dishes. Here is Paula Wolfort's version:
Ras al Hanout
Grind the following in blender until you obtain a fine mix, then sieve:
4 whole nutmegs
10 rosebuds
12 cinnamon sticks
12 blades mace
1 t aniseed
8 pieces turmeric
2 small pices orrisroot
2 dried cayennes
1/2 t lavender
1 T white peppercorns
2 pieces galingal
2 T whole ginger
6 cloves
24 allspice berries
20 white or green dcardamom pods
4 wile black cardamom pods
or easier
12 oz allspice berries
1 oz black peppercorns
1/2 oz galiingal
1/2 oz mace blades
1 1/2 while nutmegs
10 cardamom pods
1 1/2 oz dired gingerroot
1/2 oz stick cinnamon
1/4 oz tumeric
3 rosebuds
1 cloves
Les Poissons:
cabillaud = cod
merlu = hake
fletan = halibut
never heard of colin, sorry
mimolette = a hard orange cheese similar to a nice cheddar
potimarron = pumpkin
I learned something! They say here that potimarron is a cousin of the pumpkin but tastes more like chesnut puree.
ReplyDeleteHey there!
ReplyDeleteLove the blog --- but you should do a post/piece on Vietnamese sandwiches. They certainly enjoy a French influence as their fillings are tucked into a fresh French baguettes.
ras-el-hanout is a spice blend for morrocan food; I made some last night for cous-cous. It's even in Joy of Cooking, which has a version with:
ReplyDeletecinnamon/mace/cardamom/nutmeg/
ginger/black pepper/turmeric/red pepper/allspice.
I've seen versions with as many as 15/20 ingredients.
I think colin = coley = Coalfish, Saithe, Pollachius virens.
ReplyDeleteA member of the cod family and not a distinguished member at that.
Kate Coe
I'm cheating (using the incredibly useful "A-Z of French Food" bought from an obscure book shop in NY)
ReplyDeleteCabillaud = fresh cod
Colin = hake, pollack, coalfish, aka Merlu (below)
Fleton = halibut
Merlu = see colin
Potimarron is a small pumpkin or gourd with a chestnut (guess that's the marron bit!) taste...
I just came across this blog and saw a post aboutlearn how to speek french. This reminded me that I learned french recently with this:learn how to speek french Maybe it can help someone else.
ReplyDelete