Appetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Photo by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
Appetizers
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.
Cheeses
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Pork
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view the mealBeef
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealPoultry
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view the mealSea fish
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Beef
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
Duckling : young duck.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Cheeses
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.