Download A Cook's Tour of France: Regional French Recipes by Gabriel Gaté PDF

By Gabriel Gaté

Each year in spring, Gabriel Gate spends months vacationing in his cherished homeland, the place he all started as a chef greater than forty years in the past. in the course of those visits Gabriel delights within the most sensible connoisseur specialities of France's well known towns and areas together with great, Marseille, Provence, the Loire Valley and Paris. On his travels, Gabriel discovers the phenomenal fish and seafood, first-class wines and liqueurs, impressive cheeses, specified variety of charcuteries, scrumptious bread, truffles and patisseries that are a continuing pride for the French humans. In A Cook's travel of France, he stocks recipes for dishes from the entire major areas of France, comparable to the preferred Auge Valley fowl casserole from Normandy, the vibrant ratatouille from great with lemon chantilly and, after all, attractive truffles as basically the French can do, just like the luscious strawberry tart from the Loire Valley. This superbly illustrated e-book gathers the simplest vintage recipes from the numerous areas of France, one of many world's top locations for foodstuff fanatics

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Extra resources for A Cook's Tour of France: Regional French Recipes

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Drain the duck fat from the tray, then add the shallots and cook for a few minutes. Add the red wine, stir and bring to the boil, evaporate most of it. Add the stock and bring to a simmer, then add the prunes and simmer for a further few minutes. Stir in the remaining butter. Add the duck legs to the sauce and coat them. Place a little carrot purée on each plate. Top with the duck, spoon the sauce and prunes on top and serve. SERVES 2 Duck with Turnips Canard aux navets From the Pyrénées Region 2 turnips 125 ml (4 ½ fl oz/½ cup) water 1 tablespoon butter 2 duck breast fillets, skin on 1 teaspoon fennel seeds salt freshly ground pepper 1 shallot, finely chopped 1 tablespoon cognac 2 tablespoons veal glaze 2 tablespoons extra water Many years ago, duck was only available whole and it was mostly eaten at restaurants, but now it is easy to buy in a variety of cuts and duck has become a common and much-loved family treat.

Season with pepper and simmer until the liquid has almost evaporated. Add the cream to the shallots and bring to a simmer. Whisk in the remaining butter, bit by bit, until creamy. Remove the pan from the heat. Drain the potatoes. Cut each potato in half and scoop out a teaspoon of flesh from the centre. Remove the oysters from their shells. Bring the remaining wine to a simmer in a second pan, then gently place the oysters in the pan, discarding the shells, and poach for about 20 seconds. Turn off the heat, drain the oysters and place in the sauce.

Return the chicken pieces to the pan, add the stock and return the pan to the oven to bake for 10 minutes. Transfer the chicken to serving plates. Add the remaining butter and 1 tablespoon olive oil to the cooking juices and vegetables in the pan and boil down for about 2 minutes to reduce the sauce. Serve the chestnuts, celery and sauce around the chicken. Garnish with celery leaves and drizzle the remaining olive oil over the top. SERVES 4 Chicken Marengo with Olives Poulet Marengo aux olives From the Corsica Region 4 tablespoons extra virgin olive oil 8 chicken pieces, on the bone, skin on 3 tablespoons finely chopped shallots 2 tablespoons finely chopped lemon thyme 4 thin strips of orange zest 100 ml (3½ fl oz) dry white wine 500 g (1 lb 2 oz/2 cups) peeled, diced tomatoes 30 olives salt freshly ground pepper 20 broad beans (fava), shelled, blanched and skin removed 2 tablespoons chopped parsley Napoleon Bonaparte’s cook created this dish for the emperor after the Battle of Marengo in northern Italy.

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