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Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Sea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Shellfish and Seafood
Grilled shrimp cocktail
Cocktail sauce : Cognac, ketchup, mayonnaise, Tabasco.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
> view pairingsPork
Pork pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Sauces
Sweet and sour sauce
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairingsCheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with ash-covered rind.
Pork
Pork gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsSheep and Goats
Spit roasted kid goat and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSheep and Goats
Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious