Gastronomic guide to Russia. Culinary guide Caribbean cuisine, Caribbean chicken recipe
Culinary guide to the world: cuisines of the world - Caribbean, French, English, Japanese, food in Spain and Crete, Italy and Austria, the best authentic recipes, the best restaurants in the world, the best gastronomic places
French toast, classic travel recipe
French toast (French le pain perdu, English french toast) is a classic dish of bread, which is soaked in a mixture of eggs and milk, and then fried in butter. But the geography of French toast is so wide and exciting that as the classic French recipe travels around the planet, it is quite possible to learn the ways of the French nation’s wanderings around the world, the migration of its culinary tastes and preferences.
Arabic cuisine, lamb with chickpeas
In fact, gourmets call this dish “tagine,” but few people here are familiar with this name. Tajine is considered a traditional Arabic dish, made mainly from lamb, but beef can also be used. The method of preparing it is quite simple, and it won’t take much time either. The recipe is for 4 servings.
Lamb with chickpeas
Cooking time: 35 minutes
Caribbean cuisine, Yellow Bird cocktail
Try making this classic West Indian cocktail for your summer barbecue. I immediately remember the gentle Caribbean Sea, its white sand beaches and unusual Caribbean cuisine.
The Caribbean cocktail “Yellow Bird”, which we invite you to prepare, has a very simple recipe.
Caribbean cuisine drink Golden Mojito
The mojito recipe was created in the hot and humid Havana, the capital of Cuba, in the small cafe-restaurant "Bodeguita del Medio".
This restaurant is still open today and delights visitors with freshly prepared mojitos in the same colonial-style bar in the heart of Havana.
Caribbean cuisine, Caribbean chicken recipe
When traveling with our website to the Caribbean islands - Barbados, St. Lucia, you will probably want to try the Caribbean or Creole cuisine for which these islands are famous.
We present to your attention one of the masterpieces of Caribbean cuisine - a recipe for Caribbean chicken.
This is an authentic Caribbean dish, with a spicy marinade and a delicious crust, that is revered throughout the Caribbean.
Required (ingredients):
The national cuisine of France is included in the World Cultural Heritage of Humanity. And it doesn’t take long to look for reasons for this. Probably, French chefs discovered a secret formula for the harmony of taste and put it into each of their creations. It is not surprising that these names alone make gourmets feel blissful. We invite you to take another gastronomic journey without leaving your home and prepare the most popular French dishes.
Meat from the count's family
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French pork in the oven often decorates our holiday table. However, few people know that the original version used veal in this recipe. It is believed that the dish was invented by Parisian chefs in the 18th century especially for the favorite of Catherine II, Count Orlov. It was called Veau Orloff, or Orlov-style veal. Then it was more like a casserole and was prepared from pieces of veal, mushrooms, potatoes and onions with bechamel sauce.
Modern French style with potatoes in the oven largely repeats the original version. Cut 600 g of pork into slices 1 cm thick, lightly beat, rub with salt and black pepper. We cut 5 potatoes into circles, and 2 onions into rings. Place half of the potatoes in an oiled pan, sprinkle with salt and pepper, and grease with homemade mayonnaise with garlic. Next comes the pork, also smeared with sauce, and onion rings. Place the remaining potatoes on top, add salt and pepper, and coat with sauce again. Cover the dish with meat and potatoes with foil and place in the oven at 200°C for an hour. 15 minutes before the end, remove the foil, sprinkle the dish with grated Gruyere cheese and put it back in the oven. Meat in French is served only hot, supplemented with chopped herbs or green onions if desired.
Vegetable sketch from the oven
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In addition to French meat and potatoes, there are a great many recipes in the oven. Ratatouille may well compete with it in popularity. The name of the dish consists of two words: rata - food and touiller - to mix. This simple technology was used by French peasants, who were the first to prepare hearty vegetable stew. According to another version, its author was Chief Guerard. In search of the perfect combination, he traveled all over Europe and, inspired by different dishes, came up with his own recipe.
Remove the skin from 2 fleshy tomatoes and grind the pulp into puree. Add finely chopped purple onion and red bell pepper. Simmer the sauce over low heat until thickened. Cut into thin slices an eggplant, 2 zucchini or zucchini, and 4 more tomatoes. Pour tomato sauce into the bottom of the baking dish and place vegetable slices in a spiral on top. Pass 4-5 cloves of garlic through a press, add a chopped bunch of parsley, 3 tbsp. l. olive oil, 1 tbsp. l. Provençal herbs, a pinch of salt and black pepper. Coat the vegetables with the spicy dressing, cover with foil and bake in the oven at 180°C for an hour. If you want the ratatouille to be crispy, reduce the time by 10-15 minutes.
Salad from earthly paradise
The famous salad nicoise is named after the no less famous resort of Nice, therefore it absorbs the bewitching flavor of the Cote d'Azur. It is not known for certain who first came up with the recipe. There are different origin stories. According to one version, the dish was brought from Italy by Catherine de Medici. Another legend says that British sailors taught the French how to cook nicoise. Modern culinary luminaries also did not agree on the classic composition of the salad.
We suggest turning to the most popular option. Blanch 200 g of green beans for 5 minutes, pour over ice water, fry in olive oil with a clove of garlic. Cut 5 cherry tomatoes and 4 boiled eggs into slices. Divide 180 g of canned tuna into pieces. Wash in water and dry 8 small anchovy fillets. Mix the dressing from 5 tbsp. l. olive oil, 1 tsp. balsamic, garlic clove, 2 tbsp. l. fresh basil, a pinch of salt and pepper. We make a pillow of lettuce leaves on a plate, lay out the ingredients in layers in random order, and pour the sauce over everything. Decorate the nicoise with black olives or olives and quail eggs.
The soup was simple, but it became golden
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You can dedicate an entire cookbook of French recipes with photos that are incredibly delicious. And bouillabaisse will take pride of place in it. Initially, Marseilles fishermen fed themselves with this simple stew. They used fish, squid, shrimp and other shellfish caught in the net. Today bouillabaisse is considered a haute cuisine dish, made from the most expensive sea fish and even lobsters.
For the home version, we will need at least 5 different varieties of sea fish. Salmon, pollock, trout, tuna, perch, sea bream, stingray are suitable - a total of 1.5 kg. Pour all the fish, except salmon, with 2 liters of water and cook the broth with the addition of 2 leeks. We make a bag out of clean gauze, wrapping it in orange zest, 2-3 peas of white and allspice, laurel, a pinch of thyme, basil and saffron.
In a saucepan with a thick bottom, prepare a sauté of 2 onions, 3-4 cloves of garlic and a stalk of celery. Add 3 pureed tomatoes without skin, 200 ml of dry white wine and boil the mass. By this time the fish will already be cooked. We take it out of the pan, strain the broth, and pour it over the vegetable frying in the pan. We put here a bag of spices, salmon cut into pieces and boiled assorted fish.
We clean and wash 200 g of shrimp and squid, 100 g of scallops and mussels. Cut the squid and scallops into slices, add everything to the soup, and boil for 5 minutes. All that remains is to prepare the traditional rouille sauce. Grind the raw yolk with a crushed clove of garlic, a pinch of salt, chili, saffron, paprika. Gently stirring the mass, add 100 ml of olive oil, 1 tsp each. The result will be a sauce that resembles the consistency of mayonnaise. Serve bouillabaisse with rouille sauce and crispy baguette croutons. Sift 250 g of flour, add a pinch of salt and 120 g of frozen grated butter. Using your hands, knead the mass into crumbs, add the egg yolk, 2 tbsp. l. ice water and knead the dough. Place it in the refrigerator for half an hour. Then we compact the dough into a baking dish, make even sides, cover it with dry beans and put it in the oven at 200°C for 15 minutes. While the dough is cooling and baking, let's make the filling. Cut 250 g of bacon into slices, brown in a frying pan without oil and place on the dough base. Place 8-10 cherry tomatoes between pieces of fried bacon. Separately, beat 200 ml of heavy cream with 3 eggs, pour 250 g of grated Emmental cheese, a pinch of salt, pepper and nutmeg on the tip of a knife. Pour this mixture over the base with bacon and tomatoes and bake in the oven at 180°C for 30-40 minutes. Let the quiche Laurent cool slightly and serve.
The culinary journey through the universe of popular dishes originally from France does not end here. You can continue it yourself on the pages of the culinary portal “Eat at Home”. Here you will find alternative recipes for French-style meat in the oven with photos from our readers and much more. What French dishes have won your heart? We will be glad if you tell us about them in the comments.
Say what you will, but for the French, food is a cross between art and religion, so you can’t go wrong by randomly going into any restaurant. Here we will only advise you to pay special attention to the restaurants that our editors found particularly interesting. But, let’s make a reservation right away - we are considering only the options available to the wallet of a poor journalist, and there are several restaurants marked by the famous Michelin guide. We won’t talk about them; their stars speak for themselves.
Once upon a time, by the very blue sea, there lived a Dutchman named Wim. One day he decided to leave his shore and go to the mountains to open a restaurant in Chamonix, but he didn’t have much money. Having collected some small change that he managed to earn by selling T-shirts, he and his brother bought the basement of an old slaughterhouse, right in the center of the town.
The former slaughterhouse was located right next to the water, above the Arv River, not so that the rams and lambs standing in line for the slaughter would enjoy contemplating the romantic landscape, but so that their blood would immediately flow into the river.
The huge premises of the future restaurant were filled to the very vaults with dirt, blood, and other waste from this unscrupulous production, which is why it was sold for ridiculous money. There was so much work that only Hercules, or a couple of Dutchmen, could clean these Augean stables. That's the kind of people they are, the Dutch. Anyone who has been to Holland understands how important the boys are to the people, plugging the holes in the dams that hold back the sea with their fingers.
This is how another iconic place arose in Chamonix - the Atmosphere restaurant with a terrace above the Arve. Today it’s all pretentious, expensive, Michelin-starred, but then the atmosphere in “Atmosphere” was democratic, if not reckless, and every evening it was sold out. The business was spinning, and Wim and his then wife decided to leave Chamonix and go around the world. And then one day they receive news that it rained in the mountains and there was a flood in Chamonix. The Arv overflowed its banks and flooded the Atmosphere. This is the kind of karma the Dutch have - floods... The journey had to be interrupted. Wim told Vim that she had had enough and left, and he returned and devoted himself to the hard work of eliminating the consequences of the natural disaster for several months. While he was working, he went to the restaurant opposite for lunch, and this turned out to be very important because opposite was not an ordinary restaurant, but La Calèche, a center of traditional Savoyard culture and cuisine, the keeper of which was the beautiful Laurence Tournier, world champion in paragliding, by the way.
La Calèche
www.restaurant-caleche.com
Created once at the Park Hotel Swiss by Luc Tournier (he married a Swiss woman, hence the “Swiss” in the name of the hotel) Laurence inherited it and fell into good hands. The grandfather from the other world is proud of his granddaughter, and approvingly moves his mustache from the painting by the artist Donion Schmidt, who depicted him as a kind of spirit of glaciers. And the ghost of the grandmother must visit the catering unit at night and check the cleanliness of the plates.
These are the thoughts that arise in this kind of establishment, whose interior decoration resembles an ethnographic museum. Laurence spent years of her life collecting from old attics what we would call “artifacts of traditional culture,” and the interior of La Calèche today is when there is no space left for the eye to see between antiques, starting from the carriage that served as a transport for tourist transfers hotel and which gave its name to the restaurant (“La Calèche” means “the carriage”) to the bobsleigh sleigh of the first Winter Olympics. Things once abandoned by their owners are now genuine treasures. Laurence was even robbed once. Thieves entered the room where she was preparing her rarities for display, and took everything away.
This is the restaurant in which Vim ate during the period of liquidation of the consequences of the flood, enjoying traditional Savoyard cuisine in the best execution - the “know-how” of the restaurant. Laurence was married at that time, had two children and did not even think about any adventures involving any “flying Dutchmen”. But there is always a flood in life...
Six months later, I reopened Atmosphere, and Laurence came to the opening. We sat with her in a bar and somehow looked into each other’s eyes in such a way that at one moment my lonely existence ended: four days later I immediately had a wife and two sons. And nine months later there was a third one. Laurence was pregnant, and it was impossible for me to manage two restaurants alone. That's why I had to sell Atmosphere and put all my energy into La Calèche... Am I happy? Certainly! Just think about it! If it weren't for the flood, my life might never have changed.
Now he and Laurence are not separated. They work together every day, from morning until late at night. They are no strangers to working. Laurence has been working since he was fifteen, having lost his parents at an early age. Life taught her to do everything she did thoroughly. In general, each generation of the Tournier family gave the world very colorful characters who left a noticeable mark on the history of the Alps. Her father Jean was a born showman, the inventor of such miracles as skiing on stilts. And Uncle Joseph fully deserves the title of Hero of Russia, because he was one of those who built.
La Cabane
www.restaurant-cabane.com
Some time later, the two of them opened the La Cabane restaurant, with exquisite and varied cuisine. This is understandable, its terrace overlooks the golf club course, that is, a very sophisticated crowd dines here, so don’t be surprised if at the next table some Brad Pitt or Richard Gere suddenly picks something on his plate with a fork. If it seems to you that Brad Pitt is picking at Richard Gere's plate with a fork, then we recommend that you stop drinking for today and move on to exploring the interiors. The restaurant premises are a beautiful log chalet, reminiscent of a rotunda from the inside. The color creates a combination of traditional style with designer finds. After lunch, you can take your time and move from the table to the sofas near the fireplace, where it is so pleasant to drink coffee or a digestif. There is nothing better than watching a living flame splash in a glass of Chartreuse against the backdrop of snow flakes falling outside the window.
It’s so beautiful here that you forget to talk about the kitchen, but it deserves not a conversation, but a poem. Here at the stove, the colonel of the ladle, the shaman of the skimmer, is favored by chef Denis Leclerc, whose every dish is both a masterpiece for you and an impromptu one.
He treats the selection of products with sacred trepidation, because he understands that no matter what the intended ensemble is, the primary elements are always primary.
With an impressive abundance of dishes, many types of meat and fish of noble breeds, the prices are impressive and not at all expensive. The most economical proposal is the so-called “formulas”. For example, salads, appetizers plus a main course for lunch will cost 19 euros. A three-course menu for both lunch and dinner costs 28 euros. “Formulas” are updated daily.
La Cabane. New Year's menu 2011
Lobsters with vegetables and caviar cream.
Foie gras with spices, homemade toasted bread.
Soup of crustaceans, minestrone, and other seafood with vegetables and saffron aroma.
Scallops with vegetables in vanilla sauce.
Beef fillet in truffles, potato pancakes seasoned with truffle.
Cheese platter, blueberry confiture.
New Year's sweets.
Menu price 185 € per person, excluding drinks.
Attention! Tables are reserved upon prepayment.
www.restaurant-cabane.com
"Cape Horn"
www.caphorne-chamonix.com
No, whatever you say, there are never too many good restaurants. Wim and Laurence, after consulting, decided to build another one, and one that would surprise the whole world. So in Chamonix on December 15, 2011, a new super-hit of the season appeared - a restaurant called “Cape Horn”. The name reflects a new concept - a combination of marine and mountain themes in gastronomy and aesthetics.
The concept of “restaurant” is too narrow to describe this establishment. The concept of “habitat” would best suit it. The huge multi-level room includes a bar, a dance floor, a restaurant hall, a night club, and private rooms, which are reserved for the most ancient caves of this historical building, the oldest masonry of which was built into vaults and arches no later than the 16th century. In the interiors, reminiscent of the most elite chalets of Savoy, which nowadays cannot do without high-end design, a marine theme is inscribed in an incomprehensible but organic way. However, understandable. After all, everything in nature is organic, even the icy mountains and icebergs wandering on the ocean waves. Therefore, the board of directors of the establishment, naturally, could not do without penguins.
As this book was going to press, the Cape Horn Restaurant was in full swing preparing to open. The boxes from under the installed equipment had not yet been removed, the workers were still raising clouds of dust, intensively finishing something, but it was already clear - in Chamonix, a resort member of the elite club “Best of Alps,” another bestseller had appeared, which had not yet been seen here. But, as we know, everything new is well forgotten old. It is unlikely that the owners of the establishment themselves realize that by incorporating the binary oppositions of sea and mountains into the concept, they thereby reproduced... an archetype. In the myths and fairy tales of Ancient Japan there are such concepts as “sea luck” and “mountain luck”, the history of which goes back to those distant times when the mountains and shores of the Japanese islands were inhabited by different tribes engaged in sea and mountain trades, respectively. They visited each other and delighted each other with their gifts. So we wish Cape Horn good luck both at sea and in the mountains. And we will be happy to share it with you. By the way, Japanese cuisine with Japanese chef is also available here.
May 25, 2019In the Eternal City there are places that are silent witnesses of individual moments or even entire periods in the life of the city itself, absorbing history, culture, politics - the entire flow of everyday life. These hidden spots are found in Rome's many cafes. Preserved…
The culinary traditions of each region and each individual city of the Apennine Peninsula are an integral part of the history of Italy. We have compiled a short quick guide that will tell you what and where to try in Rome, so that your acquaintance with the Eternal City will become even brighter.
Each country has its own gastronomic characteristics, but not every country has such diverse culinary traditions, which vary even among regions. The basis of Roman cuisine is made up of simple peasant dishes, the recipes for which were passed down from generation to generation. The main products used by the Romans since ancient times have always been the fruits of agriculture, such as...
In Rome you can find a large number of fast foods, but the quality of the range offered in them leaves much to be desired. In this article, we will not talk about bars offering all kinds of sandwiches and pastries to hungry tourists, but we will talk about some, in our opinion, of the best Roman fast foods and what exactly each of them offers.
Especially for food lovers, we have prepared a list where, in our opinion, the best pastry shops in Rome are presented with addresses. Be sure to save it and go to one of them as soon as possible. Heavenly pleasure guaranteed!
World-famous chefs have long published their books about cooking, which will change your mind and make cooking your favorite thing.
What books about cooking are worth reading?
Gastronomic encyclopedia Larousse Gastronomique
The encyclopedia, published since 1938, has 12 volumes. Each book is translated into 8 languages and contains more than 3,000 recipes and 4,000 culinary and gastronomic concepts.
This book is a culinary Bible for all those who are even slightly interested in gastronomy.
Book from William Pokhlebkin “Rules and subtleties of the kitchen”
William Pokhlebkin is a real guru of Russian cuisine. In his book, he examines the origin of the division of dishes into “first” and “second”, talks about the history of Russian cuisine, ancient recipes and traditions, and also examines cooking from the point of view of anthropology and history.
Alexandrova-Ignatieva “Practical foundations of culinary art”
1000 pages about cooking. Rules for choosing and combining products, a collection of classic recipes and a meat science course from a Master of Veterinary Sciences.
Jamie Oliver "My Italy"
Chef, restaurateur and showman Jamie Oliver wrote the book “My Italy” - a journey to the land of pasta and pizza. This book is worth reading for at least three reasons:
1. Italian cuisine is one of the most delicious in the world.
2. The book contains authentic recipes from the regions of Italy with bright and colorful pictures and recommendations from the chef himself.
3. Each recipe in this book is personally tested by Jamie Oliver, which means each dish will be incredibly tasty.
Nika Belotserkovskaya “Recipes”
Nika Belotserkovskaya's book is a real cooking guide for beginners.
The book contains simple recipes with step-by-step photos and comments from the author that even a beginner can cook with. The most simple and delicious recipes, an easy presentation style and a large number of photos, the book is a real must-have for novice cooks.
Auguste Escoffier "Escoffier's Culinary Guide"
Another culinary bible is the book by Auguste Escoffier. It contains the most popular recipes of French cuisine (Escoffier is considered the founder of French cuisine) and introduces most of the culinary terms that have spread throughout the world.
Thomas Keller "Bouchon"
Another book dedicated to French cuisine. It is known that French cuisine is full of delights and complexity in preparation, but Thomas Keller tried to collect in his book the simplest recipes in which details and attention to detail are important.
Having opened his own restaurant called Bouchon, Keller began serving quiche, fried chicken, onion soup and cottage cheese casserole, which did not stop him from becoming one of the most famous chefs in the world.
Red Michelin Guide
Michelin stars are one of the most prestigious awards in the culinary world. The establishments in the guide are ranked according to their cuisine - from 1 to 3 stars. One star means that the place is worth visiting; three stars for a restaurant, according to the Michelin guide, encourage you to change your travel itinerary for the sake of the establishment.
Stalik Khankishiev “Kazan Mangal”
"Kazan Mangal" is a real men's cookbook. The best recipes that can be prepared on the fire of a grill, barbecue or cauldron at any time of the year.
Anthony Bourdain "On Food: Strictly Confidential"
Bourdain's book is a behind-the-scenes guide to the culinary world. The other side of the coin of restaurants, cafes and bars, which Bourdain reveals, will be of interest to those who have seriously decided to take up cooking or open their own business.
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