"Vegetable soups in Filipino cuisine Vegetable soups in Filipino cuisine, called ""utan"", ""utan bisaya"", ""sinabawang gulay"", ""law-oy"" or ""laswa"" in various regional Philippine languages, are vegetable soups usually served with steamed rice. The dish usually consists of leaves of ""Moringa oleifera"" (known in the Philippines as ""kamunggay"", ""marunggay"", ""balunggay"" and ""malunggay""), okra, pumpkin or squash (""kalabasa"" or ""calabasa""), leaves of ""Basella alba"" (""alugbati""), the long, slender oriental variety of ""eggplant"" (""talong"" or ""tawong""), ginger root (""luya"" or ""luy-a""), tomatoes (""kamatis""), yard long beans (""sitaw"", ""batong"" or ""balatong""), taro root (""gabi""), scallion (""sibuyas dahon"") and may contain Chinese cabbage or headed"
"la creole but may also be served with celeriac (celery root), halved celery hearts, carrots, braised parsnips or leeks, cucumber (cut into chunks and braised three minutes in boiling salted water, braised lettuce or lettuce hearts. Even modern chefs follow tradition in this classic dish. From The Country Cooking of France: Mushrooms, carrots and rice are the most common accompaniments to this dish, although the carrots should not be there. Pasta or potatoes can occasionally be served instead of rice. However, Georges Auguste Escoffier's Le Guide culinaire written in 1903 lists both the ""Blanquette de Veau a l'Ancienne"" (old fashioned"
"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"
"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"
"food and they can be served with cheese, sausages, bacon, mushrooms or eggs. They can be accompanied by Breton buttermilk called ""lait ribot"". Brittany also has a dish similar to the pot-au-feu known as the kig ha farz, which consists of stewed pork or beef with buckwheat dumplings. Surrounded by the sea, Brittany offers a wide range of fresh seafood and fish, especially mussels and oysters. Among the seafood specialities is a fish stew called cotriade. The beurre blanc sauce, invented in Saint-Julien-de-Concelles, close to Nantes, is often served with fish. Brittany is also known for its salt, mainly harvested"
"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,"
"and butternut squash. A gratin with potatoes, onions, and preserved fish is a traditional Swedish dish, where it is known as ""Janssons frestelse"" (""Jansson's Temptation"") and is similar to a French dish of potatoes with anchovies. The use of sauces, béchamel sauce and mornay sauce being the most widely used, is common in the preparation of gratinéed vegetable dishes, as well as many other gratin dishes. Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually"
"frequently eaten, the same goes for goat meat (""cabrit"") and beef (""boeuf""). Chicken is often boiled in a marinade consisting of lemon juice, sour orange, scotch bonnet pepper, garlic and other seasonings and subsequently fried until crispy. Légume Haïtien (or simply ""légume'"" in Haiti), is a thick vegetable stew consisting of a mashed mixture of eggplant, cabbage, chayote, spinach, watercress and other vegetables depending on availability and the cook's preference. It is flavored with épice, onions, garlic, and tomato paste, and generally cooked with beef or crab. Légume is most often served with rice, but may also be served with"
"of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added. Potage fontanges is a purée of fresh peas diluted with consommé with the addition of a ""chiffonade"" of sorrel and sprigs of chervil. Soufflé à la reine is a chicken soufflé with truffles Sauce vénitienne is a sauce of white wine, tarragon vinegar, shallots and chervil, mounted with butter and finished with chopped chervil and tarragon. Selle de mouton purée Bretonne is saddle of mutton with a purée of broad beans bound with Breton sauce. Poulet à la portugaise is whole chicken roasted with a covering of adobo paste"
"ratatouille called ""confit byaldi"" to impress a restaurant critic. As well as ""confit byaldi"", related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), ""samfaina"" (Catalan, Spain), ""tombet"" (Majorcan), ""ciambotta"", caponata and peperonata (Sicily, Italy), ""briám"" and ""tourloú"" (Greek), şakşuka and ""türlü"" (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes"
"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"
"areas. Tourtière is an integral part of holiday-time meals for French Canadians in St. Boniface, as well as in Manitoba's rural Francophone areas. Browned meat is seasoned with varying combinations of savory, nutmeg, cloves, cinnamon, celery salt, dry mustard, salt and pepper. Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as ""petits"
"surrounding Lafayette. In the late twentieth century a waiter at the popular Bourbon Street restaurant, Galatoire's brought the dish in to his employer to try, the dish was added to their menu. Other restaurants in the city of New Orleans soon followed, with the dish gaining in popularity with locals and tourists alike. Many Cajun restaurant owners claim that étouffée is the most popular dish on their menus. Varieties of vegetables cooked by smothering include cabbage, okra, potatoes and corn. The vegetables are kept from burning by the addition of animal fats or oils, or the addition of meat products"
"Bouquet garni The bouquet garni (French for ""garnished bouquet""; ) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no generic recipe for ""bouquet garni"", but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the ""bouquet garni"" may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves"
"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"
"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"
"served in a bowl or a cup. Brittany also has a long beer-brewing tradition, tracing its roots back to the 17th century. Young artisanal brewers are keeping a variety of beer types alive, such as ""Coreff de Morlaix"", ""Tri Martolod"" and ""Britt"". Stronger alcohols include the ""chouchen"", a sort of mead made with wild honey, and an apple eau de vie called ""lambig"". Crêpes and galettes are the two most iconic Breton dishes. The crêpes, made and served with butter, are eaten for dessert and the galettes are usually salty and made with buckwheat. They traditionally replaced bread as basic"
"Galantine A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is ""galant"", or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh"
"flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as ' (""cretonade"") which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in '), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes"
"Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn salad, common cornsalad, lamb's lettuce, mâche (), fetticus, feldsalat, nut lettuce, field salad, and rapunzel. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English-speakers. It is"
"Dijon mustard is acceptable. There is the same opinion about toppings. Sausage was historically just one of other items to be included in the galette. At the beginning of the 19th century, it was common that ""galette-saucisse"" was topped with caramelized yellow onions, a variety of dry onion traditionally produced in the French department of Manche. Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland"
"The potato fields also require fertilization by seaweed in a climate shaped by the nearby sea. The presence of algae and seaweed in the soil is responsible for the potato's earthy and salty flavor. Because the variety is delicate and its tuber remains attached to its stem, the potato must be picked and not torn. The commune is also known for its seafood dishes such as the Saint Gilles Croix de Vie barbecue grilled sardine and the baked germon tuna or mussels of the Bay de l’Aiguillon cooked in mouclade. Mojette beans, as with the rest of the region, are"
"Beef bourguignon Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a ""bouquet garni"", and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, when it may be called pièce de bœuf à la bourguignonne. It is a well-known French recipe. The name probably refers to the use of wine, and it is likely ""not"" a regional"
"Crêpe bretonne The Crêpe bretonne is a traditional dish in Lower Brittany. Having become well-known throughout France and in other countries, the crêpe is also served in crêperies outside Brittany. It may be eaten plain, or filled with diverse ingredients; salty or sweet, according to the base recipe. The Crêpe bretonne can be made of wheat (sweet crêpe) or buckwheat (salted crêpe). This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe. According to legend, the Breton ""crêpe"" originated with the clumsiness of a farmer's wife, who"
"Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland of ""galette-saucisse"", especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the"
"a garnish. The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms (see also: glutamate flavoring). Sautéed mushrooms Sautéed mushrooms (French: ""Champignons sautés au beurre"") is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole"
"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"
"garni"" include: Bouquet garni The bouquet garni (French for ""garnished bouquet""; ) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no generic recipe for ""bouquet garni"", but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the ""bouquet garni"" may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot,"
"berries, or similar ingredients. One of the most popular varieties is a ""galette"" covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a ""galette complète"" (a complete galette). Another variety is a hot sausage wrapped in a galette (called ""galette saucisse"", a tradition of Rennes, Brittany) and eaten like a hot dog. Galette Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton"
"and is called chartreuse of partridge. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables. Chartreuse (dish) A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the"
"typically served with seafood, fish soup, and croutons, in a dish called ""merluça amb alhòli"". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, ""aioli"" or, more formally, ""le grand aïoli"", ""aioli garni"", or ""aïoli monstre"" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with ""aioli"". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns."
"include gilt-head bream (fr: ""dorade""); turbot ((fr: ""turbot""); monkfish (fr: ""lotte"" or ""baudroie""); mullet (fr: ""mulet cabot""); or European hake (fr: ""merlan""). It usually also includes shellfish and other seafood such as sea urchins (fr: ""oursins""), mussels (fr: ""moules""); velvet crabs (fr: ""étrilles""); spider crab (fr: ""araignées de mer"") or octopus. More expensive versions may add langoustine (Norway lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille,"
"Brunoise Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a ""brunoise"" cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. The brunoise is used as a garnish in"