"Unpuréed, the soup is referred to as ""potage parisien"". ""Pommes Parmentier"" is diced cubed potatoes fried in butter (bacon, onions, garlic or herbs can be added). Some historians claim that any dish containing potatoes can be named ""Parmentier"" but even classic French potato dishes do not (""pommes Anna"", ""gratin dauphinois"" and the aforementioned ""potage parisien"" being examples). Parmentier died on 13 December 1813, aged 76. He is buried in Père Lachaise Cemetery in Paris, in a plot ringed by potato plants, and his name is given to a long avenue in the 10th and 11th arrondissements (and a station on"
"is the ""Hachis Parmentier"", named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and agronomist who, in the late 18th century, was instrumental in the acceptance of the potato as an edible crop in the country. The ""pâté aux pommes de terre"" is a regional potato dish from the central Allier and Limousin regions. In the north of Italy, in particular, in the Friuli region of the northeast, potatoes serve to make a type of pasta called gnocchi. Similarly, cooked and mashed potatoes or potato flour can be used in the Knödel or dumpling eaten with or added to meat dishes"
"Frumenty Frumenty (sometimes ""frumentee"", ""furmity"", ""fromity"", or ""fermenty"") was a popular dish in Western European medieval cuisine. It is a pottage, a thick boiled grain dish - hence its name, which derives from the Latin word ""frumentum"", ""grain"". It was usually made with cracked wheat boiled with either milk or broth. As such, it was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a ""fish"" and therefore appropriate for Lent). It was also frequently used as a"
"dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese ""tabbouleh""; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering"
"Parmigiana Parmigiana (, ; also parmigiana di melanzane , melanzane alla parmigiana , shortened as parmi or parma in Australian English, or called eggplant parmesan in the United States, is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant, pan fried in oil, layered with tomato"
"Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named ""Potage Parmentier"" or ""Potage a la Parmentier"" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for ""Potage Parmentier for"
"or with pasta in a tomato sauce. Parmigiana Parmigiana (, ; also parmigiana di melanzane , melanzane alla parmigiana , shortened as parmi or parma in Australian English, or called eggplant parmesan in the United States, is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. The dish consists of sliced eggplant,"
"tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions tapenade often is flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy. Tapenade may be used as part of an appetizer served as a topping on crackers, crusty bread, or crudités. It may be used as a condiment, as well. Tapenade also is used in preparing fish dishes. Tapenade Tapenade (, ) is a Provençal name for a dish consisting of"
"of ""bouquet garni"", a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads, or salads such as ""salade Olivier"", and on open sandwiches with cold cuts or ""pâtés"". ""Persillade"" is a mixture of chopped garlic and chopped parsley in French cuisine. Parsley is the main ingredient in Italian salsa verde, which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It is an Italian custom to serve it with bollito misto or fish."
"Palak paneer Palak paneer () is a vegetarian dish originating from the Indian subcontinent, consisting of paneer (Indian cheese) in a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices. Palak paneer may be called saag paneer in some restaurants in the United States and Canada. That dish may contain mustard greens or other green leafy vegetables or green vegetables. Dhaba restaurants often specialize in palak paneer. It can also be found as a canned food as well in many large stores such as Walmart. It is rich in protein and has tremendous"
"Pâté chinois Pâté chinois () is a French Canadian dish similar to English cottage pie or shepherd's pie, or French ""hachis Parmentier"". The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then meat, topped with cream corn; adding diced bell peppers to the ground beef, and serving the dish with pickled eggs or beets."
"prepare it, for example, by laying the three ingredients side by side instead of layering them, or forgetting to mash the potatoes. Pâté chinois Pâté chinois () is a French Canadian dish similar to English cottage pie or shepherd's pie, or French ""hachis Parmentier"". The dish is made with layered ground beef (sometimes mixed with sautéed diced onions) on the bottom layer, canned corn (either whole-kernel, creamed, or a mix) for the middle layer, and mashed potatoes on top. Seasonings may be added to the top. Variations may include reversing the layering of ingredients with potatoes at the bottom, then"
"and mashed eggplant. It is served with dressings such as pounded garlic with soy sauce. In Sichuan cuisine many people also like to add hot peppers and cilantro. It is a common lunch dish and may be eaten with rice or rolls. Mashed eggplant is also part of Hmong cuisine and it contains hot peppers and cilantro. ""Caviar d'aubergine"" is prepared in southern France. Baked, peeled aubergine is mixed with garlic, tomato, parsley, lemon juice, and finally olive oil. It is served as an appetizer with French bread, possibly along with olive tapenade. ""Caponata"" is a Sicilian eggplant relish made"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"Jambalaya Jambalaya ( , ) is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with some other seafood,mostly pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the ""holy trinity"" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth"
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"Tapenade Tapenade (, ) is a Provençal name for a dish consisting of puréed or finely-chopped olives, capers, and olive oil. Its name comes from the Provençal word for capers, ""tapenas"" (). It is a popular food in the south of France, where it generally is eaten as an hors d'œuvre spread on bread, but sometimes it is used to stuff poultry for a main course. Olive-based dishes with anchovies or vinegar are ubiquitous in Italian cuisine, documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word, ""tapenade"". One of the earliest known"
"Chicken parmigiana Chicken parmigiana, or chicken parmesan (also referred to colloquially in the United States as 'chicken parm' and in Australia as a 'parmy', 'parmi' or 'parma'), is a popular Italian-American dish. It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese. A slice of ham or bacon is sometimes added, but not all chefs are in agreement with the addition of pork. It has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with the"
"Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in the 1950s. Edible"
"food in America. Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in"
"dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill. In Egypt, zucchini may be cooked with tomato sauce, garlic, and onions. In France, zucchini is a key ingredient in ""ratatouille"", a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat. The dish, originating near present-day Nice, is served as a side dish or on its own at lunch with bread. Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell"
"Jamaica, and are sautéed with onions, garlic, and tomatoes, or sometimes used in a soup called pepperpot soup. In Botswana, it is referred to as ""morug"" and cooked as a staple green vegetable. In Greece, green amaranth (""A. viridis"") is a popular dish called , or . It is boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish. Greeks stop harvesting the plant (which also grows wild) when it starts to bloom at the end of August. In Brazil, green amaranth was, and to a degree still is, frequently regarded as an invasive"
"""Gremolata"", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ""ossobuco alla milanese"". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally ""green aroma""), which is used as key seasoning for major Brazilian"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"as Parmigiano-Reggiano and Pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others. Some versions may use edible mushrooms such as porcini, wild herbs, and leaf vegetables/greens such as arugula, endive, mint, chard, chicory, dandelion greens, watercress, valerian and others. As the greens boil down, they contribute to the broth's flavor. The dish may be topped with a poached egg. Contemporary versions may be prepared in advance from a few hours to a day, stored in a cold place or refrigerated, and then reheated prior to serving. It can also be"
"Lebanese, Portuguese, Chinese, East Indians, Jews and French Huguenots. Within the Surinamese community ""pom"" is frequently referred to as a dish of Creole and/or Jewish origin. It was introduced by the Portuguese-Jewish plantation owners as the Portuguese potato (""""pomme de terre"""") oven dish. Because the potato did not grow in Suriname and had to be imported it was soon replaced with the root of the tayer plant. ""Pom"" combines three central ingredients: chicken, citrus juice and ""pomtajer"" (""Xanthosoma sagittifolium""). Only the latter is indigenous, and although all plant parts are edible, only the underground part of the main stem is"
"Chervil Chervil (; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture . The name ""chervil"" is from Anglo-Norman, from Latin or , ultimately from Ancient Greek (), meaning ""leaves of joy"". A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. The plants grow to , with tripinnate leaves"
"vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets, asparagus and taro. Other traditional delicacies are meat marinated in dried coriander seeds and wine, and eventually dried and smoked, such as ""lountza"" (smoked pork loin), charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia (minced meat wrapped in mesentery). ""Pourgouri"" (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables and fruits are common ingredients. Frequently used vegetables include courgettes, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape"
"health benefits. It can be served as soup as well and is extremely popular during winter. Palak paneer is served hot with a side such as roti, naan, paranthas, makki di roti, or boiled rice. It can also be served with onions on the side for a more traditional approach. Palak paneer Palak paneer () is a vegetarian dish originating from the Indian subcontinent, consisting of paneer (Indian cheese) in a thick paste made from puréed spinach and seasoned with ginger, garlic, garam masala, and other spices. Palak paneer may be called saag paneer in some restaurants in the United"
"and pesto is the absence of pine nuts in pistou. Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish ""soupe au pistou"", which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving. Gruyère cheese is used in Nice. Some regions substitute Parmesan cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a ""stringy"" cheese, so that when it"
"dishes. The aromatic vegetables green bell pepper (""poivron""), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ""mirepoix"" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper. Around 1755, Acadians were forcibly deported by the British in 1755 in what was called ""le Grand Dérangement"", eventually settling in Southern Louisiana. Due to the"
"The vegetarian version is referred to as ""maigre"" (""lean""). When ham or bacon is added, it is called ""gras"" (""fat,"" i.e., containing meat). Frequently the vegetables serve as a bed on which to cook meat, poultry, and fish dishes; or as a stuffing; but sometimes the Matignon is served as separate side dish in its own right. Matignon (cuisine) In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation itself, but is always served at the table. Matignon is"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"