Figs, those little jewel-toned fruits, are nature’s candy. With a soft, jammy interior and a thin, edible skin, they come in a range of colors (green, purple, brown) and boast a touch of honeyed sweetness with a hint of earthy complexity. Packed with fiber and antioxidants, these beauties can be enjoyed fresh, dried, preserved, or even incorporated into jams and savory dishes.

Figs are a unique fruit with an interesting botanical story. Here’s a breakdown of their botanical characteristics:

Technically Not a Fruit:

• Figs are classified as syconia, a type of fleshy inflorescence (flowering structure) rather than a true fruit.
• The tiny flowers are borne on the inside of a hollow receptacle that eventually becomes the fleshy “fruit” we eat.

Tree or Shrub?:

• Fig trees (Ficus carica) are native to the Middle East and western Asia.
• They can grow as single-trunked trees reaching up to 30 feet tall, or as multi-stemmed shrubs.
• They have rough, lobed leaves that are often hairy underneath.

Flower Power:

• The tiny, individual flowers are hidden inside the hollow receptacle.
• These flowers lack petals and rely on a specific type of wasp (fig wasp) for pollination.
• The wasp enters the receptacle to lay eggs, inadvertently transferring pollen between different fig flowers.

Fruit Formation:

• After pollination, the receptacle swells and becomes the fleshy “fruit” we know as a fig.
• Inside, the tiny flowers develop into small, seed-like structures called achenes.

Varieties and Ripeness:

• Figs come in a wide range of colors (green, yellow, brown, purple, black) and sizes, depending on the variety.
• They are typically harvested when ripe and soft, although some green varieties are enjoyed unripe.
• A milky latex can be present in the stem and skin of unripe figs, which can irritate the skin for some people.

Interesting Tidbit:

• The tiny wasps get trapped inside the fig as it ripens. The wasp larvae feed on some of the fig flowers, but the remaining flowers develop into the achenes we find inside the fruit.

So, the next time you enjoy a fig, remember you’re indulging in a unique botanical marvel with a fascinating pollination story!

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Preserved Figs

These preserved figs offer a delicious and convenient way to enjoy the taste of summer throughout the year.

Sweet Meets Sweet: Whole figs or fig halves are simmered in a sugar syrup, allowing the sugar to penetrate the fruit and create a sweet and slightly sticky liquid.

Texture Transformation: The fresh, soft flesh of the fig firms up slightly while retaining a delicious jammy texture.

Concentrated Flavor: The natural sweetness of the fig intensifies, creating a burst of flavour with each bite.

Beautiful Appeal: The translucent syrup showcases the figs' jewel-toned colours, making them also visually appealing.

Versatility: Enjoy them on their own, pair them with yoghurt or cheese, or use them to elevate desserts like cakes and pastries.

Course Preserves

Cuisine French

Keyword Accompaniment

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Soaking Time 1 day day

Total Time 3 hours hours 15 minutes minutes

Calories 4621kcal

Author Graham Hill

Cost €6

Equipment

• 1 Mixing Bowl
• 1 4.5 Ltr Pan

Ingredients

• 1 kg green figs about the size of a large walnut
• 10 g bicarbonate of soda
• 1 kg sugar the amount is variable please see point six below
• 1 lemon

Instructions

• Wash and lightly scrub the figs. Trim off any remaining stalk and cut a cross at their base like you would a Brussel sprout.
• Mix the bicarbonate of soda with enough water to cover the figs in a large pan or bowl, add the figs and leave to soak overnight.
• The next day, drain the figs, rinse them in cold water and weigh them. Make a note of their weight.
• Place the figs in fresh, boiling water and simmer until just soft.
• Drain the figs and dry them well on a tea towel.
• Now make a sugar syrup using the same weight of water and sugar as the weight of figs you have – if you have 500g of figs, mix 500ml of water with 500g sugar and boil the syrup (without the figs) until it starts to thicken.
• Add the figs and boil until the syrup is thick – this may take some time.
• Now add 1 tablespoon of lemon juice per 250g figs and bring the mixture to the boil again before letting cool.
• Bottle the figs in sterilised jars and cover with the syrup. If you find you haven’t enough syrup make more (50/50 water and sugar) and top up the bottles before sealing.

Nutrition

Serving: 50g | Calories: 4621kcal | Carbohydrates: 1198g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2758mg | Potassium: 2489mg | Fiber: 32g | Sugar: 1164g | Vitamin A: 1444IU | Vitamin C: 77mg | Calcium: 388mg | Iron: 5mg

The post Preserved Figs first appeared on The Taste of France.

Boeuf Bourguignon is a testament to the culinary heritage of Burgundy, a region known for its exceptional wines and culinary traditions. It is said to have originated as a peasant dish, where tough cuts of beef were slow-cooked in red wine to tenderize them. The dish was made with ingredients readily available in the region, such as Burgundy wine, onions, carrots, and mushrooms. Over the years, it has gained popularity and is now celebrated not only in Burgundy but also in French cuisine as a whole.

A Tapestry of Flavors: Influences on Burgundy Cuisine

Burgundy’s cuisine reflects a fascinating blend of historical, geographical, and cultural influences that have shaped its unique character. Here’s a closer look at the key contributors:

1. Geography and Climate:

• Continental Climate: Four distinct seasons influence the availability of ingredients. Hearty stews and braises dominate colder months, while lighter fare with fresh produce takes centre stage during warmer ones.
• Abundant Forests: The region’s forests provide a bounty of mushrooms, adding depth and character to dishes.
• Rich Pastures: Rolling hills provide ideal grazing land for prized Charolais cattle, a signature protein in Burgundian cuisine.

2. Monastic Tradition:

• Monasteries: Monks historically played a significant role in agriculture and food preservation. Techniques like pickling, salting, and cheesemaking were honed within monasteries, leaving a lasting impact on the region’s culinary practices.
• Fasting Periods: The emphasis on lean protein, such as fish and poultry, during religious fasting days is still evident in some lighter dishes.

3. Historical Trade Routes:

• Roman Influence: The Romans introduced grapevines to the region, laying the foundation for the world-renowned Burgundy wines that became an integral part of the cuisine.
• Spice Trade: Spices like saffron and cloves were brought along trade routes and added a touch of exoticism to some regional dishes.

4. Culinary Exchange with Neighboring Regions:

• Germany: Similarities can be found in slow-cooking techniques and the use of cabbage in dishes like Choucroute Garnie (a rich sauerkraut stew).
• Switzerland: Cheesemaking traditions share some influence, with regional specialities like Epoisses de Bourgogne reflecting a unique Burgundian twist.

5. Modernization and Innovation:

• Lighter Options: Today’s chefs are incorporating lighter cooking styles while retaining the essence of traditional recipes.
• Seasonal Focus: Emphasis is placed on using fresh, local ingredients, showcasing the changing seasons on the plate.

Understanding these influences allows you to appreciate the rich tapestry of flavours that make Burgundy cuisine unique. From the hearty stews to the delicate pastries, each bite tells a story of the region’s history, geography, and cultural heritage.

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Boeuf Bourguignon (Burgundy)

Boeuf Bourguignon is a testament to the culinary heritage of Burgundy, a region known for its exceptional wines and culinary traditions. It is said to have originated as a peasant dish, where tough cuts of beef were slow-cooked in red wine to tenderize them. The dish was made with ingredients readily available in the region, such as Burgundy wine, onions, carrots, and mushrooms. Over the years, it has gained popularity and is now celebrated not only in Burgundy but also in French cuisine as a whole.

Course Main Course

Cuisine French

Keyword Beef, Casserole

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Servings 4 People

Calories 1085kcal

Author Graham Hill

Cost €18

Equipment

• 1 Dutch Oven Or a heavy bottomed caserole pot

Ingredients

• 800 g beef such as chuck or sirloin, cut into cubes
• 200 g bacon chopped
• 200 g carrots peeled and sliced
• 200 g onions diced
• 200 g mushrooms sliced
• 3 cloves garlic minced
• 750 ml red wine preferably Burgundy
• 500 ml beef broth
• 30 g all-purpose flour
• 30 g butter
• 2 tablespoons olive oil
• 2 bay leaves
• 2 sprigs of thyme
• Salt and pepper to taste

Instructions

• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the bacon and cook until it becomes crisp. Remove the bacon and set it aside.
• Season the beef cubes with salt and pepper, then add them to the pot. Sear the beef on all sides until it’s browned. Remove the beef and set it aside.
• In the same pot, add the onions, carrots, and mushrooms. Cook them for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.
• Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 2-3 minutes to remove the raw flour taste.
• Return the beef and bacon to the pot. Pour in the red wine and beef broth, ensuring the ingredients are well submerged. Add the bay leaves and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender.
• In the last 15 minutes of cooking, melt the butter in a separate pan and sauté the mushrooms until they’re browned and tender. Add the mushrooms to the stew.
• Season the Boeuf Bourguignon with additional salt and pepper if needed. Remove the bay leaves and thyme sprigs before serving.
• Serve the Boeuf Bourguignon hot, preferably over mashed potatoes or with a side of crusty bread to soak up the rich sauce.

Nutrition

Serving: 500g | Calories: 1085kcal | Carbohydrates: 24g | Protein: 46g | Fat: 73g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 3g | Cholesterol: 191mg | Sodium: 1052mg | Potassium: 1366mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8619IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 6mg

The post Boeuf Bourguignon (Burgundy) first appeared on The Taste of France.

Provençal tapenade is a delicious French appetizer bursting with Mediterranean flavors. This simple yet addictive spread features a base of brined black olives, blended with capers, garlic, and olive oil. Its rich, salty taste with a hint of bitterness and a touch of heat from the capers makes it a delightful accompaniment to crusty bread, crackers, or crudités.

Some variations might include anchovies for an extra savory punch, sun-dried tomatoes for a burst of sweetness, or fresh herbs like parsley or thyme for added complexity.

The cultivated olive tree comes from the domestication of the wild olive tree, Olea europeae.It was accepted theory that the Near East was the original focus of olive tree domestication, followed by a slow spread of this primitive olive culture to the Aegean world, Egypt, southern Italy, North Africa, and then the whole of the Mediterranean area by the Phoenicians, Greeks, Carthaginians, and Romans.

Archaeological discoveries of the domestication of the olive tree in North Africa and the Iberian Peninsula have been discovered, indicating the cultivated olive tree was not only spread by the prestigious civilisations but had already been adopted by lesser-known local civilisations.

France has three olive-growing regions: the Provence-Alpes-Côte d’Azur region, the Languedoc-Roussillon region, and Corsica. The departments of Drôme and Ardèche in the Rhône-Alpes region are also renowned production areas. Together, these regions contain 600,000 to 700,000 olive trees, farmed by around 8,000 olive growers.

It is estimated that there are more than 500 varieties of olives in the world; in France, the genetic identification work carried out by INRA and France Olive lists 211 cultivars, 190 of which are considered indigenous.

The many different olives in France reflect the long-standing nature of olive-growing practices and the highly subtle relationships forged between olive growers and local conditions. The wealth of varieties thus represents an authentic historical and agrarian heritage.

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Provençal Olive Tapenade

Provençal tapenade is a delicious French appetizer bursting with Mediterranean flavors. This simple yet addictive spread features a base of brined black olives, blended with capers, garlic, and olive oil. Its rich, salty taste with a hint of bitterness and a touch of heat from the capers makes it a delightful accompaniment to crusty bread, crackers, or crudités.

Some variations might include anchovies for an extra savory punch, sun-dried tomatoes for a burst of sweetness, or fresh herbs like parsley or thyme for added complexity.

Course Appetizer

Cuisine French

Prep Time 15 minutes minutes

Servings 2 People

Calories 327kcal

Author Graham Hill

Cost €7

Equipment

• 1 Blender

Ingredients

• 3 cloves garlic peeled
• 250 g Pitted Black Provence Olives
• 1 bunch chopped fresh parsley
• 30 g capers
• 30 ml lemon juice
• 30 ml olive oil
• salt and pepper to taste

Instructions

• Place garlic cloves into a blender or food processor; pulse to mince.
• Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
• Season with salt and pepper.

Notes

Olives noires de Nyons are sometimes difficult to source. If unavailable any olives matured in a salt brine often labelled Greek Style are perfect for this recipe.

Add 2 anchovies or 2 to 3 pieces of sun-blushed tomato for extra flavour.

Nutrition

Calories: 327kcal | Carbohydrates: 10g | Protein: 3g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 2421mg | Potassium: 250mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2914IU | Vitamin C: 46mg | Calcium: 119mg | Iron: 3mg

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French Onion Tart with Cheesy Thyme Pastry

Course Light Meal

Cuisine French

Keyword Brunch,, Luncheon, supper

Prep Time 35 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8 people

Calories 473kcal

Cost €7

Equipment

• 1 Food Processor Or bowl
• 1 Rolling Pin
• 1 23cm Tart Tin

Ingredients

• 200 g plain flour plus extra for dusting
• 125 g cold butter 100g, plus 25g
• 150 g gruyère grated comté or vegetarian Italian-style hard cheese, grated
• small handful of thyme leaves picked
• 1 tbsp olive oil
• 3 large onions finely sliced
• 2 tbsp white wine or sherry vinegar
• 1 tbsp sugar
• 2 brown anchovies finely chopped, or use 1 tsp olive tapenade or umami paste
• 2 large eggs
• 300 ml double cream

Instructions

• Put the flour in the bowl of a food processor with the 100g butter. Blitz until the mixture resembles fine breadcrumbs, then add 50g of the cheese, 1 tbsp of the thyme leaves, some freshly ground black pepper and 1 tsp salt. Blitz again briefly to combine. Add 2-3 tbsp cold water, and pulse again until it comes together into a dough. If you don’t have a food processor, do this in a bowl – rub the flour into the butter first, then stir in the remaining ingredients with a knife. Wrap and chill for at least 40 mins.
• Meanwhile, heat the 25g butter and the olive oil in a large frying pan over a low-medium heat, and cook the onions with a pinch of salt for 40-50 mins, stirring often, until sticky, golden and very soft when pressed with the back of a spoon. If they start to catch, reduce the heat further and add a splash of water. Be patient, as they will take a while to caramelise, but keep your eye on the pan so they don’t burn.
• Stir in the vinegar, sugar and the anchovies. Keep stirring until the vinegar has evaporated, and the anchovies have dissolved into the onions. Remove from the heat.
• Heat the oven to 190C/170C fan/gas 5 and roll the pastry out onto a lightly floured work surface to a 3mm thickness. Use the pastry to line a 23cm tart tin (use the rolling pin to help you do this). Trim the edges so they’re just overhanging the sides. Patch the pastry with the offcuts, if needed. Scrunch up a sheet of baking parchment, then open it out again to line the pastry, and fill with baking beans. Bake for 15 mins, remove the parchment and beans, then bake for a further 5-8 mins, or until the pastry looks dry, without any raw spots.
• Meanwhile, whisk the eggs, cream, remaining thyme and the rest of the cheese together with a pinch each of salt and black pepper. Stir in the caramelised onions. Trim the sides of the pastry using a serrated knife to neaten the edges. Pour the filling into the pastry case and tap the tin gently on the work surface to release any bubbles.
• Bake the quiche for 25-30 mins on the middle shelf of the oven until lightly golden and set in the middle, with a slight wobble. Leave to cool in the tin for at least 15-20 mins, then slice. To make the salad, whisk the olive oil and vinegar together in a bowl, then toss in the remaining ingredients. Pile the salad on top of the quiche, or serve alongside. If you like, leave the quiche to cool completely, then chill before serving. Will keep in the fridge for up to three days.

Nutrition

Calories: 473kcal | Carbohydrates: 29g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1270mg | Potassium: 218mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1174IU | Vitamin C: 5mg | Calcium: 220mg | Iron: 2mg

The post French Onion Tart with Cheesy Thyme Pastry first appeared on The Taste of France.

Everything you wanted to know about wine and the vine. The winegrower’s calendar and the winemaker’s secrets explained.

The life and culture of the vine.

The vine (of the genus Vitis in botany) is a plant of the Ampelidae family. It grows mainly in warm or temperate regions. It includes many species, including the Vitis vinifera, which provides all the grape varieties used in European winemaking.

Vitis vinifera varieties are susceptible to Phylloxera, the greatest disaster in the history of European viticulture. Since 1858 when the Phylloxera aphid was first inadvertently brought to Europe from the USA, it has been unwise to plant these varieties on their own roots.

The hardy aphid has proven impossible to eradicate. Vine grafting has therefore become an essential part of viticulture.

American rootstocks immune to Phylloxera have been imported for this purpose, and a wide selection is now available. Most of these are, in fact, based on three original American Phylloxera-resistant varieties, namely Vitis Riparia (riverbank vine), Vitis Rupestris (rock mountain vine), and Vitus Belandieri (Texan vine).

The vine is a climbing, sarmentose shrub whose main organs are; the roots, the stock (or stump), the vine shoots, the nodes, the buds, the leaves, and the fruits, which are in the form of grains gathered in bunches (grapes).

Winter to Autumn:The vine,the grape,the harvest.

The vine’s life begins at the end of winter, with the first signs of sunshine. At the end of its vine shoots, pruned by  pruning shears, appear sparkling drops: these are the “tears” of the vine, tears of joy of the old vine awakened by the thrust of a new sap.

The buds then swell and, under the influence of heat and humidity, open and purge their downy floss. They dot the vineyard with tiny, tender green leaves, in the middle of which already appear small clusters. Initially relatively slow, the leafing accelerates as soon as the ground warms up. Drunk with heat, the unruly and intrusive vine shoots lengthen. Young shoots multiply. The vine’s rapid growth sometimes makes it the victim of spring frosts.

Then comes the flowering (mid-June) when the temperature reaches 20°. The growth period having calmed down, the vine requires long days of sunshine during fertilization. The grain forms, the fruit set already breathing, feeds, and quickly gains weight and volume. At the height of development, the véraison occurs. Supplied by roots and leaves, the fruit fills with sugar until it can no longer absorb it. The grapes change colour from green to either transparent yellow or deep purple. The maturation process is completed. All that remains is the harvest la vendange which takes place between August and October. 

The Cycle of Work in the Vineyard’s Calendar.

The new cycle generally begins in October and November.

Using pruning shears, the fruit branch of the year and the useless vine shoots at the bottom of the stump are removed. The uprooting of dead vines is followed by démontage or preparatory pruning. The vine is ready for spring pruning.

Nowadays, most pruning is carried out by battery-operated shears. The pruned branches will be burned. 

In December, the same type of work continues unless there is a freeze. 

In January, pruning begins again after the 22nd, Saint Vincent’s day, the patron Saint of winemakers to direct, regulate and improve the vine’s vegetation and fruiting. An essential operation since its purpose is to train the vine. 

This pruning will last until March, followed by spreading fertilizers and grafting on the new plants. 

In April, it is the preparation and care of the soil of the vine which is undertaken. 

In May, treatments to protect the vine against parasites, insects, fungi, powdery mildew and mildews will be performed. Not so much Bouille Bordelaise (copper sulphate neutralized with lime) in a hand-pumped backpack copper sprayer, but treatment with fungicide products sprayed by tractor or helicopter.

In June, the treatments continue, to which is added the “green harvest,” which consists of cutting a certain number of bunches on the vines whose production is considered excessive.

Same work in July and August.

In September, leaf stripping is carried out at the grapes’ height, allowing more sunshine and better aeration of the bunches.

End of September, October: harvest, the culmination of the wine year

Wine:

The juice collected by crushing the grapes is called le moût. It has the property of turning into le vin after fermentation.

La vinification is the set of processes for making wine. L’élevage aims to improve and preserve wines, while l’œnologie deals with the science of wine.

The grape (le raisin) comprises the stem and the grain, whose skin encloses the pulp and the pips.

The must (le moût), obtained by pressing, contains most of the constituent elements of the grape.

 Stems and pips contain tannin, and too much tannin can give the wine a certain harshness, hence the desire to eliminate these from the must.

The pulp and the skins provide the wine with the essential elements (sugars, acids, yeasts.)

A Typical Winemaking Timeline (but there are variations)

Foulage-égrappage: elimination of stalks and as many seeds as possible.

 Cuvage: the crushed harvest is introduced into large containers made of wood (oak), cement, enameled steel, or stainless steel to undergo fermentation.

Décuvage: after about ten days, the wine can be drawn off and separated from the “marc” (residue composed of skins and seeds…)

Pressurage: pressing consists of extracting the wine from the marc by pressure and presses. 

The wine from the décuvage and the wine from the pressurage is mixed in new tanks or barrels.

Classic wine aging.

The ageing of the wine begins as soon as fermentation is finished. It is housed either in vats or in barrels.

 The main treatments for new wines are:

Des ouillages or remplissages (top-ups) to keep the containers always full so that no air pockets occur where harmful ferments could develop;

Des soutirages (racking) to separate the clear wine from the deposits (or lees) that accumulate at the bottom of the containers;

Des collages (finings) to clarify the wine by precipitating the particles still in suspension using a protein substance (albumin, gelatin, casein, or if the wine is to be vegan bentonite or charcoal .)

Des mises en bouteille ( bottling). When the wine is free of its lees, is clear, and fermentation has ceased, it can be bottled. It will then no longer require any care and will age naturally.

The mystery of ageing.

Ageing when the wine is in barrels is a natural phenomenon explained by slow oxidation resulting from a certain air absorption. But aging in bottles, which is especially sensitive in great red wines, still remains, for oenologists, a mystery to be discovered.

Some attempts at artificial aging by individuals not grasping the subtlety of these slowly and peacefully accomplished modifications have been made. They all failed. 

There are still secrets that nature refuses to reveal. Quoting Gaston Roupnel (1871-1946), historian of the French countryside.

«Il faut donc, que ce grand vin accomplisse toutes ses promesses, tempère sa violence, réalise sa grâce, achève son velours, devienne ce vin généreux dont la force semble tendresse, dont le vieillesse semble pureté d’une fleur qui s’ouvre, grâce d’une fleur qui meurt…»

“It is, therefore, necessary that this great wine fulfils its promise, tempers its violence, achieves its grace, develops it’s velvetness, becomes the generous wine whose strength seems tenderness, whose old age seems like the purity of a flower that opens and, the grace of a flower that dies.”

The post The Wine and the Vine first appeared on The Taste of France.

Baeckeoffe

Baeckeoffe is a hearty dish originating from Alsace deeply rooted in local culture.”Baeckeoffe” means “baker’s oven,” reflecting its historical preparation method. In the past, Alsatian villagers would prepare this dish and take it to their local baker, who would cook it in the residual heat of the wood-fired oven after the day’s bread-baking was complete.

It consists of layers of marinated meat(often a combination of lamb, beef, and pork), sliced potatoes,onions, leeks, carrots, and a fragrant bouquet garni of herbs likethyme, bay leaves,and parsley. These ingredients are slow-cooked in a white wine and broth mixture, resulting in a flavorful and tender one-pot meal.

Alsace Cuisine

An Alsatian proverb” In Germany, it’s a lot, but it’s not good.” In France, it’s good, but it’s not a lot. In Alsace, it’s good and it’s a lot “.

Alsace cuisine, nestled in the northeastern corner of France bordering Germany, offers a unique blend of French and Germanic influences. This distinct culinary heritage has resulted in hearty, flavorful dishes that showcase fresh, seasonal ingredients and traditional cooking methods. Here’s a glimpse into the delightful world of Alsatian cuisine:

Star Players:

• Pork: A staple protein, featuring in various forms like sausages, smoked meats, ham hocks, and roasts.
• Sauerkraut (Choucroute): A signature dish, featuring fermented cabbage cooked with wine, juniper berries, and various meats.
• Potatoes: A versatile side dish, often served mashed, roasted, or fried.
• Cheese: Renowned varieties like Munster, a pungent smearable cheese, and Comte, a nutty, hard cheese, are commonly enjoyed.
• Wine: Alsace is known for its exceptional white wines like Riesling, Pinot Gris, and Gewurztraminer, perfectly complementing the rich flavors of the cuisine.
• Beer: Bière d’Alsace is famous the world over.The four major brewers Kronenbourg, l’Espérance, Licorne, and Meteor together with a growing number of craft brewers produce the lion’s share of beer consumed in France.

Must-Try Dishes:

• Tarte Flambée: A thin-crust pizza topped with fromage blanc (similar to cottage cheese), onions, and sometimes bacon or lardons.
• Flammekueche: Similar to Tarte Flambée but topped with crème fraîche, onions, and sometimes cheese or mushrooms.
• Coq au Riesling: Chicken braised in Riesling wine with vegetables and herbs.
• Wälderchäs (Vosges Cheese Pie): A savory pie filled with potatoes, onions, and grated cheese.

Sweet Endings:

• Kougelhopf: A rich, ring-shaped yeast cake with raisins and almonds.
• Mannele: A brioche bread shaped like a little man, traditionally eaten on Saint Nicholas Day.
• Bredala: A variety of small cookies enjoyed during the Christmas season.
• Apfelstrudel: An apple,raisin and nut filled pastry.

Additional Characteristics:

• Emphasis on fresh, local ingredients: Seasonal produce and regional specialties like Strasbourg onions and mirabelle plums play a significant role.
• Simplicity in preparation: Traditional methods often rely on slow cooking, braising, and stewing, allowing the natural flavors of ingredients to shine.
• Hearty portions: Reflecting the region’s historical working-class roots, dishes are designed to be satisfying and filling.
• Balancing flavors: The cuisine skillfully balances richness with acidity, sweetness with savory elements, creating a delightful dining experience.

Overall, Alsatian cuisine is a delicious journey through a unique cultural crossroads. From hearty meat dishes to sweet pastries, it offers a taste of tradition, local pride, and culinary ingenuity.

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Baeckeoffe Alsace (Alsace)

Baeckeoffe is a hearty dish originating from Alsace deeply rooted in local culture."Baeckeoffe" means "baker's oven," reflecting its historical preparation method. In the past, Alsatian villagers would prepare this dish and take it to their local baker, who would cook it in the residual heat of the wood-fired oven after the day's bread-baking was complete.

It consists of layers of marinated meat(often a combination of lamb, beef, and pork), sliced potatoes,onions, leeks, carrots, and a fragrant bouquet garni of herbs likethyme, bay leaves,and parsley. These ingredients are slow-cooked in a white wine and broth mixture, resulting in a flavorful and tender one-pot meal.

Course Main Course

Cuisine French

Keyword Beef, Casserole, Lamb, Pork

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Marinating Time 6 hours hours

Total Time 3 hours hours

Servings 6

Calories 902kcal

Author Graham Hill

Cost €25

Equipment

• 1 Sharp knife
• 1 Chopping Board
• 1 Mixing Bowl
• 1 Casserole Dish

Ingredients

• 500 g boneless pork cubed
• 500 g boneless beef cubed
• 500 g boneless lamb cubed
• 4 large onions thinly sliced
• 6 potatoes peeled and sliced
• 4 carrots peeled and sliced
• 2 leeks sliced
• 4 cloves of garlic minced
• 2 sprigs of thyme
• 2 bay leaves
• 500 ml dry white wine
• 250 ml chicken or beef broth
• Salt and pepper to taste
• 100 g butter for greasing the baking dish
• Fresh parsley for garnish

Instructions

• In a large bowl, combine the cubed pork, beef, and lamb. Add minced garlic, thyme, bay leaves, and season generously with salt and pepper. Pour in the white wine, cover, and marinate in the refrigerator for at least 6 hours or overnight.
• Preheat your oven to 325°F (160°C).
• Grease a large, ovenproof casserole dish with butter. Layer half of the sliced onions at the bottom of the dish.
• Arrange half of the marinated meat on top of the onions, followed by half of the sliced potatoes, carrots, and leeks.
• Repeat the layering with the remaining ingredients, finishing with a layer of potatoes on top.
• Pour the chicken or beef broth over the layered ingredients.
• Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
• Bake for 2 to 3 hours, or until the meat is tender and the flavors have melded together.
• Serve hot, garnished with fresh parsley. Baeckeoffe Alsace is traditionally enjoyed with a crisp Alsatian white wine.

Nutrition

Calories: 902kcal | Carbohydrates: 87g | Protein: 65g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 391mg | Potassium: 2840mg | Fiber: 12g | Sugar: 12g | Vitamin A: 7766IU | Vitamin C: 88mg | Calcium: 148mg | Iron: 8mg

The post Baeckeoffe Alsace (Alsace) first appeared on The Taste of France.

Apfelstrudel Alsacien, also known as Alsatian Apple Strudel, is a delectable pastry dish that originates from the Alsace region of France. This dessert has a rich history,influenced by the cultural exchange between France and Germany due to the region’s location along the border. The Alsace region is known for its unique fusion of French and German cuisines, and Apfelstrudel Alsacien is a prime example of this culinary blend.

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Alsace Cuisine

An Alsatian proverb” In Germany, it’s a lot, but it’s not good.” In France, it’s good, but it’s not a lot. In Alsace, it’s good and it’s a lot “.

Alsace cuisine, nestled in the northeastern corner of France bordering Germany, offers a unique blend of French and Germanic influences. This distinct culinary heritage has resulted in hearty, flavorful dishes that showcase fresh, seasonal ingredients and traditional cooking methods. Here’s a glimpse into the delightful world of Alsatian cuisine:

Star Players:

• Pork: A staple protein, featuring in various forms like sausages, smoked meats, ham hocks, and roasts.
• Sauerkraut (Choucroute): A signature dish, featuring fermented cabbage cooked with wine, juniper berries, and various meats.
• Potatoes: A versatile side dish, often served mashed, roasted, or fried.
• Cheese: Renowned varieties like Munster, a pungent smearable cheese, and Comte, a nutty, hard cheese, are commonly enjoyed.
• Wine: Alsace is known for its exceptional white wines like Riesling, Pinot Gris, and Gewurztraminer, perfectly complementing the rich flavors of the cuisine.
• Beer: Bière d’Alsace is famous the world over.The four major brewers Kronenbourg, l’Espérance, Licorne, and Meteor together with a growing number of craft brewers produce the lion’s share of beer consumed in France.

Must-Try Dishes:

• Tarte Flambée: A thin-crust pizza topped with fromage blanc (similar to cottage cheese), onions, and sometimes bacon or lardons.
• Baeckeoffe: A hearty and traditional Alsatian dish with a rich history deeply rooted in local culture. The word “Baeckeoffe” means “baker’s oven,”
• Coq au Riesling: Chicken braised in Riesling wine with vegetables and herbs.
• Wälderchäs (Vosges Cheese Pie): A savory pie filled with potatoes, onions, and grated cheese.

Sweet Endings:

• Kougelhopf: A rich, ring-shaped yeast cake with raisins and almonds.
• Mannele: A brioche bread shaped like a little man, traditionally eaten on Saint Nicholas Day.
• Bredala: A variety of small cookies enjoyed during the Christmas season.

Additional Characteristics

• Emphasis on fresh, local ingredients: Seasonal produce and regional specialties like Strasbourg onions and mirabelle plums play a significant role.
• Simplicity in preparation: Traditional methods often rely on slow cooking, braising, and stewing, allowing the natural flavors of ingredients to shine.
• Hearty portions: Reflecting the region’s historical working-class roots, dishes are designed to be satisfying and filling.
• Balancing flavors: The cuisine skillfully balances richness with acidity, sweetness with savory elements, creating a delightful dining experience.

Overall, Alsatian cuisine is a delicious journey through a unique cultural crossroads. From hearty meat dishes to sweet pastries, it offers a taste of tradition, local pride, and culinary ingenuity.

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Apfelstrudel Alsacien (Alsace)

Apfelstrudel Alsacien, also known as Alsatian Apple Strudel, is a delectable pastry dish that originates from the Alsace region of France. This dessert has a rich history,influenced by the cultural exchange between France and Germany due to the region's location along the border. The Alsace region is knownfor its unique fusion of French and German cuisines, and Apfelstrudel Alsacien is a prime example of this culinary blend.

Course Dessert

Cuisine French

Keyword Alsace, Apple and Raisin, pastry, Pâtisserie

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 People

Calories 460kcal

Author Graham Hill

Cost €6

Equipment

• Chopping Board
• 1 Sharp knife
• 1 Apple corer
• 1 Pastry Brush
• 1 Mixing Bowl
• 1 Skillet
• 1 Parchment Paper
• 1 Baking Tray

Ingredients

• 500 g apples
• 100 g granulated sugar
• 50 g unsalted butter
• 100 g breadcrumbs
• 100 g ground almonds
• 1 lemon zest and juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 250 g phyllo pastry sheets
• 1/2 tbsp Powdered sugar for dusting

Instructions

• In a large skillet, melt the unsalted butter over medium heat. Add the breadcrumbs and ground almonds, and toast them until they turn golden brown. Remove from heat and let cool.
• In a mixing bowl, combine the sliced apples, granulated sugar, lemon zest, lemon juice, ground cinnamon, and ground cloves. Toss well to coat the apples evenly.
• Preheat your oven to 180°C (350°F).
• Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Repeat this process, stacking 5 sheets on top of each other, brushing each with butter.
• Sprinkle the toasted breadcrumb and almond mixture evenly over the stacked phyllo pastry sheets.
• Arrange the apple mixture in a line along one edge of the pastry, leaving some space at the sides. Fold the sides over the apples, then roll up the pastry to encase the filling.
• Place the strudel, seam side down, on a baking sheet lined with parchment paper. Brush the top with more melted butter.
• Bake in the preheated oven for 35-40 minutes or until the strudel is golden brown and crisp.
• Remove from the oven and let it cool slightly. Dust with powdered sugar before serving.
• Slice and serve the Apfelstrudel Alsacien while it’s still warm.

Nutrition

Serving: 185g | Calories: 460kcal | Carbohydrates: 69g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 326mg | Potassium: 304mg | Fiber: 6g | Sugar: 28g | Vitamin A: 258IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 3mg

The post Apfelstrudel Alsacien (Alsace) first appeared on The Taste of France.

There are many Chateaux and domaines in Bordeaux that welcome visitors either throughout the year or just the summer months.This is a guide to visiting Bordeaux vineyards and lists some of the wine producers as well as resources to plan a wine tour of this famous region.   

After Marseille, Bordeaux is the oldest trading port in France. From Roman times the export of wine was the basis for a modest prosperity but under English rule (1154-1453), the merchants began making immense fortunes from their monopoly of wine sales to England. After the discovery of the New World, Bordeaux took advantage of its Atlantic position to diversify and extend its wine market. Today the Bordeaux region produces over 44 million cases of wine per year.

The châteaux are at the heart of the quality system in Bordeaux, the world’s largest fine wine region. A château includes a vineyard and a building, which can range from the most basic to the grandest, from historic to modern. But, the château is also the symbol of tradition and of the philosophy that a wine’s quality and character spring from the soil. Some châteaux welcome visitors for wine tasting as well as buying. The Maison du Vin and the Office de Tourisme in Bordeaux are good places to find information and are situated close to each at 3 and 12 cours du XXX Juillet respectively.

At the latter you will find precise information such as maps, vineyard guides, information on each district or appellation, in English, French, German, and many other languages as well as a host of tours.https:

At the former you will be able to attend a wine tasting in the wine bar or take a course at the École Du Vin.

There are 6000 different châteaux in the region so it would be impossible to list them all.

Lefrancophile has however listed some that have come with recommendations from our readers together with contact or reservation details.

Margaux:

Château d’Arsac, Margaux – The history of this property goes back to the twelfth century. The castle has been owned by some very famous people such as Etienne de la Boétie, Thomas de Montaigne and the Comtesse de Ségur. This “Folie Bordelaise” mixes the past and the future. The wine cellar is a gigantic vat, the only blue vat in the Médoc, there is also an ultramodern wine-barrel cellar. Contemporary art is displayed throughout the working areas.

Visitors are free to walk in the parc 0900 to 1700 throughout the year and there are various tours and tastings between these hours which require booking.Details for visits click here

Château Lanessan, Musée du cheval, Margaux – In the heart of the Médoc, this “Grand Cru” opens its wine cellar to the public. Visitors can also discover the equestrian museum with its family collection of saddles, carriages and horsey things dating from the last century. Open for tours low season 1000 to 1700 – high season 1000 to 1800 and at weekends between May and September.Details for visits click here

Pauillac:

One of the most famous areas in the Médoc wine region is the commune of Pauillac. The town of Pauillac is on the west bank of the Gironde. In the 19th century it was the bustling arrival point for transatlantic steamships, but now pleasure boats mostly use the sleepy port. There are picturesque river views from the quays and plenty of cafés serving the local wine.

Three of its chateaux are premier grand cru classé de Bordeaux selon la classification officielle des vins de Bordeaux de 1855 of the five that have that distinction.

Chateau Mouton-Rothschild uses leading artists to create its wine labels and houses a small museum of paintings on wine themes from all over the world. Tour to this magnificent estate need to be booked at least 2 months in advance.Details click here

Chateau Lafite-Rothchild is of medieval origin visits need to be booked well in advance Details click here

Equally deserving of a visit in Pauillac:

Domaine les Sadons This is a family owned estate of just 87 ares making it the smallest vinyard in Pauillac.Run with the help of their friends and producing around 6000 bottles each vintage from 3 grape varieties Cabernet Sauvignon,Merlot and Petit Verdot this vineyard is a treasure and should not be missed.Details for visits click here

St-Émilion:

To most people, St-Émilion is the appellation of a fine red wine. It is, however, also the name of a charming village in the middle of the wine-growing district. Its origins go back to the 8th century when the hermit Émilion dug out a cave for himself in the rock. A monastery followed, and by the Middle Ages St-Émilion had become a small town.

Image par antoine carrion de Pixabay

Today medieval houses still line the narrow streets, and parts of the 15th-century ramparts remain. There is also an interesting monolithic church, dug out of the chalky cliff by followers of Saint Émilion after his death.

Famous châteaux in the district include the elegant Figeac, Cheval Blanc and Ausone, all of them St-Émilion Premier Crus Classés.

Of Special Interest

• Le Train des Grands Vignobles – Saint Emilion – During 35 minutes, discover by train the most prestigious châteaux of Saint-Èmilion, as well as the vineyards and monuments. Commentary in French and English. Departure every day from June 1st to November 30th, and Sundays and National Holidays in Winter in an enclosed train.      Details click here

• Château Rochebelle, Saint-Emilion Grand Cru Classé, covers 3 hectares of vines in this family-run wine estate dating back five generations and with a superb view over the Dordogne valley. . The vineyard is planted with 85% Merlot and 15% Cabernet Franc and the plants boast an average age of 45 years.Barrels are stored in stunning monolithic caves.1st April to 11th November:Open every day0930-1200 and 1400-1800 Winter period:Open Monday to Friday0930-1200 and 1400-1800.

You can co ordinate your visit to this estate with the Train des Grand Vignobles or independently

Booking details click here Tel.+33 5 57 51 30 71

Ecomusée du Libournais, Musée du Vigneron, Montagne:At the end of 2016, the EcoMusée de Montagne closed its doors. The Libournais Ecomuseum Association continues the adventure with new projects and is deserving of support. Currently the temporary exhibition is held in a room at Château Petit Faurie de Soutard 33 330 Saint-Emilion.

Information and reservation by appointment click here                     tel+33 6 37 64 81 36

For more information about what to see and do in saint-Émilion,     contact the Office de Tourisme de Saint-Émilion                                   Place des Creneaux, 33000 Bordeaux.                                            Open 7 days a week in the summer 1000 to 1300 then 1400 to 1800.

Tours of the city, monolithic church, catacombs, Saint Èmilion’s cell, cloisters. Tours of the vineyards are also available.

From an original article LeFrancophile.com

The post Visiting Bordeaux Vineyards first appeared on The Taste of France.