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Posts with tag FrenchFood

'Le Fooding' and Omnivore - France Drops by New York City This Fall

Posted Aug 17th 2009 4:00PM by Alex Van Buren
Filed under: Food News

Photo: Le Fooding

Summer's salad days -- which some calorie-counting, bikini-wearing types take literally -- are coming to a close, as beach bags are upended and emptied of sand across the country.

September always has us craving heartier fare: cheese, bread, red wine, prosciutto, frites. We start clicking on plane fares to Europe, only to shudder at the prices.

Thank goodness, then, that Paris is doing us a favor and hopping stateside this September in the form of several events. Francophiles in New York City and beyond might be intrigued by 'Le Fooding,' a two-day urban picnic held at P.S.1, one of the city's fairer museums, on September 25th and 26th.

A dozen well-known Parisian and New York chefs will be joined by mixologists, DJs and performance artists in a two-day extravaganza. We wouldn't have given it much pause if we didn't see the famous Bo Ssam from Gotham's Momofuku on offer alongside grilled chicken necks drizzled with yuzu by WD-50's Wylie Dusfresne and several tempting items from a variety of well-known Parisian eateries. Tickets are $30 per day, and we're liking the Friday night lineup.

Continue reading 'Le Fooding' and Omnivore - France Drops by New York City This Fall

Bastille Day Storms New York City

Posted Jul 13th 2009 4:00PM by Alex Van Buren
Filed under: America, France, Food News

Classic French drinks at Brooklyn's Bastille Day. Photo: Alex Van Buren

Bastille Day is tomorrow, but in New York City the party started as it so often does -- early. From an uptown street fair in Manhattan featuring the decadent pastries of Francois Payard to a boozy, New Orleans-like outdoor fete on Smith Street (often called Brooklyn's Restaurant Row), the city was awash in stripes of red, white and blue.

Those wondering how to pay homage to that long-ago storming of the Bastille prison via gastronomical decisions tomorrow, not to worry: We've got a classic Provençal recipe and a few Francophilic cocktail ideas coming your way tomorrow.

Meantime, after the jump, a recap of the Brooklyn event (more pictures here) from moules frites to the peculiar triumph of anise-tinged Ricard.

Continue reading Bastille Day Storms New York City

Visit a treasure chest of delectables in Biarritz

Posted Sep 13th 2008 11:00AM by Max Shrem
Filed under: Stores & Shopping, France, Artisan Foods

I attribute my fascination with the French city Biarritz and the Basque region to an incredible food shop called Maison Arostéguy. Although I have not yet visited the store, there's no doubt in my mind that it's truly a treasure chest of delectables.

When the shop first opened in 1875, it specialized in high-end commodities from the colonies that were trendy during that era. For five generations, the same family has managed the shop and preserved its dedication to fine foods from around the world. The store also highlights many delicacies from the Basque region including piment d'Espelette, black cherry jam, sheep's milk cheeses, and a savory mixture of spices and fleur de sel.

Currently, I am addicted to their purée of piment d'Espelette. Piment d'Espelette is a deep red pepper that's cultivated in Espelette, a charming Basque village. The pepper is said to have become a culinary icon in the region. And, in June 2000, it became an AOC product. I use the purée with grilled and roasted meats. Suggestions on where to purchase products from Maison Arostéguy can be found after the jump.

Continue reading Visit a treasure chest of delectables in Biarritz

Crepe Cookery, Cookbook of the Day

Posted Jun 19th 2008 12:31PM by Marisa McClellan
Filed under: Books, Cookbook Spotlight

I like to make sure that I offer up a good balance of new and old cookbooks in this (mostly) daily post. I love to flip through all the glossy new cookbooks that are hitting shelves these days, but sometimes I find myself turning to the old, the known and the comforting. Today's book, Crepe Cookery, isn't a volume I grew up with, but as it's one of those light-weight, magazine-sized editions that was once sold in grocery stores, it feels familiar and as if it was something that was always at hand.

Written by Mable Hoffman (who also wrote Crockery Cookery, our April 1st Cookbook of the Day) and printed in 1976, this cookbook was the first exposure that a lot of people had to making crepes at home (if they weren't ambitious enough to make them from Mastering the Art of French Cooking). It offers helpful, step-by-step pictures on how cook crepes using either the upside down (dipping the crepe pan into the batter) or right side up (ladling the batter into the pan) methods. There are also lots of pictures demonstrating the varied ways you can fill, fold and serve your crepes.

There are five all-purpose crepe batter recipes in this book, as well as recipes that incorporate graham crackers, mashed potato, wheat germ, beer, yogurt, cornmeal and chocolate. She also devotes 15 pages to the various pans you can use to cook crepes, how to season them if purchasing a new one and their pluses and minuses. It's a surprisingly relevant section, considering that the book is more than 30 years old.

If you like making crepes, or are looking for a good introductory book to help you learn, this might just be a good book for you. There are multiple copies selling on Amazon for a penny (plus shipping), so it won't cost you much to check it out if you're intrigued. c

The Travel Issue: Bon Appetit in 60 seconds

Posted Apr 30th 2007 2:52PM by Bob Sassone
Filed under: Magazines, In Sixty Seconds

Seems like every food mag is doing a travel issue these days, and Bon Appetit is no exception. Their "Where To Eat Now" cover story focuses on France, Italy, Australia, and Spain.
What is friuli?
Here are several recipes for country cakes, including some from Greece and Ireland.
A step-by-step guide to making Shanghai Soup Dumplings.
You really should be using mangoes more.
More recipes from this month: Porcini-Crusted Filet Mignon with Fresh Herb Butter, Toasted Almond Ice Cream Sandwiches, Italian Sausage Meatball Heroes, Vanilla-Date Breakfast Smoothie, and several ways to cook with wine to add flavor (and keep things healthy).
Also in this issue: an interview with Michael Palin.

Bayonne Ham Festival.

Posted Apr 12th 2006 5:29PM by Andrew Barrow
Filed under: Parties, On the Blogs, France, Meat

Just half an hour from the Spanish border, right down in the middle of Basque country in France lies Bayonne. It's main claim in the food world is being the home of the Bayonne Ham.

Since 1942, the town celebrates with a Ham Festival during Holy week (13-15 April 2006). Local farmers gather along the River Nive and sell their air-dried hams. Now I have never been to the town - but I know a man you has. He (being John of French Duck) describes the area as a mix of "strange and wonderful contrasts". You have the Basque influence on architecture, food and on the language too. Combining the scenery of the mountains with a food fair sounds just the sort of break I need right now.

Cooking Live with Slashfood: cassoulet is easy! step-by-step

Posted Feb 10th 2006 5:58PM by Sarah Gilbert
Filed under: Recipes, How To, Cooking Live with Slashfood

It's about 2 p.m. here in Portland, and I'm starting to cook my cassoulet. I've got a pile full of meats from Pastaworks (I'm using the veal for my yummy French stew). I'm a little jittery, as there are so many steps and so many different kinds of meat! I'm looking forward to finally attempting this legendary French country dish (the ultimate in slow cooking, if you ask me).

I'm going to start by cooking the white beans and, while they're simmering, I'll broil the duck confit. I'm terrified by duck, so I need a clear head and a clean kitchen.

Continue reading Cooking Live with Slashfood: cassoulet is easy! step-by-step

Cooking live with Slashfood: gardiane, prepping the vegetables

Posted Jan 12th 2006 9:26PM by Sarah Gilbert
Filed under: Dinner, Vegetables, Beef, Recipes, Books, Lists

We're prepping our ingredients for Gardiane La Camargue, French beef stew in the style of the cowboys Francais in the Camargue, south of Arles. The dish is from Patricia Wells' Bistro Cooking.

Whoops! A few hours have passed since we cut the meat into 3- or 4-ounce pieces. Sorry about that, the baby that was getting into the cat food last time, I realized he'd better have some human food. Oh well, such is life. Now it's time to prep the carrots, onions and garlic. The instructions just say "garlic cloves," not "minced" or "peeled" or "unpeeled."

Hmmm. I decided to just peel them and crush just a bit in the process (I smack them with the wide edge of my knife to loosen the skins). My cloves look a little small... so I use eight or nine. I love garlic. I decide to toss it all in. A little extra garlic never hurt anyone. Right?

Continue reading Cooking live with Slashfood: gardiane, prepping the vegetables

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'Le Fooding' and Omnivore - France Drops by New York City This Fall

Bastille Day Storms New York City

Visit a treasure chest of delectables in Biarritz

Crepe Cookery, Cookbook of the Day

The Travel Issue: Bon Appetit in 60 seconds

Bayonne Ham Festival.

Cooking Live with Slashfood: cassoulet is easy! step-by-step

Cooking live with Slashfood: gardiane, prepping the vegetables

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