"Barry. All dishes ""du Barry"" have a creamy white sauce, and many have cauliflower in them. The cauliflower may be an allusion to her powdered wigs, which had curls piled high on top of each other like cauliflower curds. Film Du Barry was portrayed in film by: Literature Notes Bibliography Madame du Barry Jeanne Bécu, Comtesse du Barry (19 August 1743 – 8 December 1793) was the last ""Maîtresse-en-titre"" of Louis XV of France and one of the victims of the Reign of Terror during the French Revolution. Jeanne Bécu was born at Vaucouleurs, in the present-day Meuse department in"
"flavor to dishes from Pará. Duck in tucupi This dish is made of duck, tucupi and jambu (typical herb from North region of Brazil). The tucupi is a yellow broth extracted from cassava and that’s why it needs to be stewed during a week. Duck, after baked, is cut into pieces and stewed in tucupi where it soaks for some time. Jambu is boiled in water with salt, drained and put on the duck. It is served with rice and cassava flour. Cassava Withdrawals of cassava flour, the most, appreciated is the manioc flour. Previously, flour water would amount to"
"Doubanjiang Doubanjiang (IPA: ), or simply Douban, or Toban-djan, Chili bean sauce, is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called ""la doubanjiang"" ( pinyin: là dòubànjiàng; 辣, ""là"" meaning ""hot"" or ""spicy""). It is used particularly in Sichuan cuisine, and in fact, the people of the province commonly refer to it as ""the soul of Sichuan cuisine"". A particularly well-known variety is called Pixian Douban (), named after the district of Pixian, Sichuan. This sauce is"
"Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ""herbes de Provence"", and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. The meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the ""gelatinous"
"Austin de Croze call for the addition of cheese and eggs to the dish; Robert Carrier and Constance Spry give recipes including these additions. The dish is distinguished from ""gratin savoyard"" by not including cheese, and from ordinary gratin potatoes by the use of raw rather than boiled potatoes. It is a quite different dish from pommes dauphine. Gratin dauphinois Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise"
"festivals are often used for daube. Traditionally it should be cooked for a long time and prepared the night before it is served. Daube with lamb is traditionally made with white wine. Daube Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and ""herbes de Provence"", and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser"
"Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: ""Beurre composé"") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment."
"salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelised onion, mayonnaise, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley. One French variation adds egg yolk for ""pommes duchesse"" or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. ""Pomme purée"" (potato puree) uses considerably more butter than normal mashed potato - up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"is sometimes called a ""brunoise"" (though strictly speaking this term more accurately merely designates the technique of cutting into small dices with a knife). A ""mirepoix au gras"" contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous ""soffritto"" (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the ""sofrito"" serves"
"(usually shrimp, crabs, with oysters optional, or occasionally crawfish), sausage, chicken (hen or rooster), alligator, turtle, rabbit, duck, deer or wild boar. Gumbo is often seasoned with filé, which is dried and ground sassafras leaves. Both meat and seafood versions also include the ""Holy Trinity"" and are served like stew over rice. It developed from French colonists trying to make ""bouillabaisse"" with New World ingredients. Starting with aromatic seasonings, the French used onions and celery as in a traditional ""mirepoix"", but lacked carrots, so they substituted green bell peppers. Africans contributed okra, traditionally grown in regions of Africa, the Middle"
"recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce. Extra ingredients sometimes incorporated include bacon, jalapeños, tomatoes, onions, leeks, dried herbs, Tabasco sauce, sautéed mushrooms, ham, ground beef, sliced hot dogs, Spam, lobster, canned tuna or salmon, peas and broccoli. Packaged macaroni and cheese is available in frozen form or as boxed ingredients for simplified preparation. Boston Market, Michelina's, Kraft, and Stouffer's are some of the more recognizable brands of prepared and"
"Australian film ""Babe"". Master Shake purchases the dish for lunch in the seventh season 2 episode of Aqua Teen Hunger Force, ""Super Sirloin"". It was referred to in the movie ""The Departed"" by Matt Damon's character while on a date with his girlfriend Madolyn: ""They got this but they don't have duck à l'orange."" Duck à l'orange Duck à l'orange, or canard à l'orange in French, is a classic French dish in which a duck is roasted and served with an bigarade sauce. The Italians claim it migrated from Italy to France. Italian poet Antonio Caccitore detailed his first encounter"
"used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode. Duxelles Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry"
"such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock. The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It"
"Duxelles Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart. Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild"
"bouillabaisse vary depending upon what fish are available that day and the taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat: Four kilograms of fish and shellfish, including, on a typical day, ""grondin"" (English sea robin), ""Rascasse"" (""Scorpaena scrofa""), ""rouget grondin"" (red gurnard), ""congre"" (English conger), ""baudroie"" (lotte, or monkfish), ""Saint-Pierre"" (English john dory), ""vive"" (English weever), and sea urchins. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil."
"Name, so they are good, and done with as little Expence as the Dish will allow of."" An example of such a recipe is ""To à la Daube Pigeons""; a daube is a rich French meat stew from Provence, traditionally made with beef. Her ""A Goose à la Mode"" is served in a sauce flavoured with red wine, home-made ""Catchup"", veal sweetbread, truffles, morels, and (more ordinary) mushrooms. She occasionally uses French ingredients; ""To make a rich Cake"" includes ""half a Pint of right ""French"" Brandy"", as well as the same amount of ""Sack"" (Spanish sherry). Ingredients from faraway countries"
"Dabu-dabu Dabu-dabu is a type of hot and spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu chopped red chili peppers, bird's eye chili, shallots, red and green tomatoes, and a pinch of salt and sugar. All of the chopped and diced spices are mixed with fresh calamansi juice or locally known as ""lemon cui"" or ""jeruk kesturi""; sometimes calamansi is replaced by kaffir lime or lemon juice. The chili pepper and citrus juice give it a fresh sour and spicy flavour. It is usually used as a condiment for seafoods, especially various recipes of ikan bakar"
"Dabeli Dabeli, kutchi dabeli or double roti (Devnagari: दाबेली - कच्छी दाबेली) is a popular snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ""ladi pav"" (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies, etc. It is garnished with pomegranate and roasted peanuts. On average, 20 ""lakh"" dabelis are consumed daily across Kutch. Best Dabeli places in Ahmedabad, Gujarat Dabeli literally means ""pressed"" in Gujarati language. It is said to"
"course, two tennis courts, day spa, restaurant and bar. The restaurant's executive chef is Marc Dym. The restaurant serves local seafood, including petrale sole from Fort Bragg. A signature dish ingredient for sweeter dishes is the olallieberry, which is inspired by Ole Hervilla's Swedish heritage. It is served with pancakes and used in cobbler, the latter which uses a recipe created by Cora Coombs. Dym has partnered with Anderson Valley Brewing Company to create specialty craft beers, including Saison75, a saison (sparkling pale ale) that uses three types of hops and a spice blend created by Dym. John Sverko is"
"serving. Traditionally, the broth is served first with a bit of nutmeg and the marrow (if a marrowbone was used) spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and sometimes also with gherkins pickled in vinegar. ""Pot-au-feu"" broth may also be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be ""pot-au-feu"" broth when water is added. Many countries have similar dishes with"
"are common. The daikon leaf is part of the Festival of Seven Herbs, called ""suzushiro"". In Chinese cuisine, turnip cake and ""chai tow kway"" are made with daikon. The variety called ""mooli"" has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, "" mooli"" is used to carve elaborate garnishes. More commonly, daikon is referred as bailuobo (白蘿蔔) in ""Mandarin"" or lobak in ""Cantonese"". Bailuobo is used in a variety of dishes for its unique and mild flavour after being boiled and cooked. For"
"Gratin dauphinois Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes. The gratin dauphinois is made with"
"apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. ""eisbein"", ""schweinshaxe"", ""Kassler"") or sausages (smoked or fried sausages, ""Frankfurter Würstchen"", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (""knödel"" or ""schupfnudel""). Similar recipes are common in other Central European cuisines. The Czech national dish ""vepřo knedlo zelo"" consists of roast pork with ""knedliky"" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal ""choucroute garnie"" (French for ""dressed sauerkraut""), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and"
"Brown sauce Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally dark brown in colour. The ingredients include a varying combination of tomatoes, molasses, dates, apples, tamarind, spices, vinegar, and sometimes raisins. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. It is similar to brown sauce marketed as steak sauce in the United States. Brown sauce is traditionally eaten with meals such as full breakfasts and bacon sandwiches. A combination of spirit vinegar (or water) and brown sauce known simply as ""sauce"" or ""chippy"
"found especially in the Northeast region of the state. The origins of this dish are disputed, but the Wisconsin origin contends that the word is a vernacular Flemish or Walloon Belgian spelling of the French word ""bouillon"", in this context meaning ""broth."" Recipes vary but common ingredients usually involve chicken or other meats--beef, pork, or ox tail are most often used--as well as a mirepoix of vegetables, commonly onion, celery, carrots, cabbage, peas, potatoes, and rutabaga. The ingredients are all cooked together in a special kind of large, cast-iron kettle often known as a ""booyah kettle,"" over low heat for"
"fried or baked pastry, plantain, king fish, Manicou (opossum), turtle, lobster, crayfish, callaloo made from fresh water crabs(backs), salt water crabs.Eel stew. Souse (a soup made with pork and often cucumber), fried bake and floats, Accra (a fried dough which contains salt fish), Paime (otherwise known as Conkies) and a famous dish known as Bouillon (fish, chicken or meat stewed with dasheen, yams, plantains, banana and dumplings) Also local drinks such as Cocoa Tea breadfruit punch, Seamoss punch, Spice drink made by mixing local spices and various barks from medicinal plants with rum. Golden Apple Juice, Guava Juice,sour orange juice"
"or sometimes both. ""Navratan"" means nine gems, and it is common for the recipe to include nine different vegetables. Korma Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze. The English name is an anglicisation of Urdu , more accurately transliterated ""qormā"", and derived from a Turkic root. The word ""korma"" is derived from Urdu ""qormā"", ""ḳormā"" or ""ḳormah"", meaning ""braise"", and refers to the cooking technique used in the dish. All these words, and the names"
"use by diners. The restaurant's menu features both savory and sweet crêpes with a variety of ingredients. Savory options include ""Ma Provence"" (chicken, cheeses, tomatoes) and ""Le Trash Blanc"" (bacon and cheddar cheese). Other savory ingredients include black beans, cilantro, cucumbers, ham, onions, panang sauce, and tofu. Sweet crêpes include ""Citron Gingembre"", which contains lemon curd and ginger. Other ingredients for sweet crêpes include fruits, berry preserves, semisweet chocolate sauce, and whipped cream. Crêpe meals for children include cheddar cheese and come with a toy. Salads are also available as entrees. Beverages include beer, ciders, cocktails, coffee, juices, teas, and"
"shin for body, short ribs for flavor, and chuck for firmness."" Although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes. Daube is adapted in New Orleans cuisine to make daube glacé. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting"
"garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks"
"in the oven or under the grill. This preparation is also called twice-baked potatoes. ""Gratin Dauphinois"" is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Some recipes call also for cheese and egg to be added. Gratin savoyard is a similar dish found in the neighbouring Savoie (Savoy) region. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used. A common alternative to using potatoes in"