Francuz taomlari / French Cuisine / Francuzkaya kuhnya

[Camellia]

French cuisine is universally revered and is often seen as a benchmark for the cooking of other countries. But what makes it so special? Part of what distinguishes French cuisine is simply the attitude of the French towards food.

Let's share a tempting range of recipes from all over France in this thread and provide the key to unlocking the secrets of French cooking and enjoy it in our own homes.

I would suggest to post only standardized recipes and pictures of:


Soups and Salads
Vegetables and Side Dishes
Eggs and Cheese
Fish and Seafood
Poultry and Game
Meat Dishes
Pastry and Cakes
Desserts


The the recipes must proved to be good and cooked by yourself

:)

[Camellia]

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[Camellia]

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[Iqbol]

Philippe Delacourcelle, chef du restaurant "Le Pré Verre", nous invite dans ses cuisines et nous dévoile sa recette de "thon croûté au Ponzu", accompagné de sa purée de pois cassés torréfiés.
http://www.linternaute.com/video/cuisine/cuisinez-avec-un-chef-ph-delacourcelle/

[Iqbol]

Truffe (http://en.wikipedia.org/wiki/Truffle)
http://www.chazallet.com/web-blog-v0-1/_content/img/Truffes.JPG
Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota).

Truffles are found anywhere from two to 16 inches (5 to 40 cm) below the ground, usually in a circular formation about four to five feet (120 to 150 cm) from the base of an oak tree. A number of varieties exist including desert truffles found in the Middle East and the Mediterranean.

The ascoma (fruiting body) of truffles is highly prized as food. It has a smell similar to deep-fried sunflower seeds or walnuts, though not all people are able to catch the smell of this mushroom. The water after soaking truffles can taste a bit like soy sauce. Brillat-Savarin called the truffle "the diamond of the kitchen" and praised its aphrodisiacal powers. While the aphrodisiacal characteristics of truffles have not been established, it is still held in high esteem in traditional French, northern Italian and Istrian cooking, and in international haute cuisine.

As truffles are considered a delicacy, their prices can be astonishingly high at times. The world's most expensive truffle was a 1.51 kilogram rare White Alba truffle. It was sold for 125,000 Euros (Hong Kong Dollar $1,250,000; US $160,000) on November 13, 2006 to Hong Kong property tycoon Sir Gordon Wu [2]. This price beats the previous world record of 95,000 Euros for a 1.21 kilogram White Alba truffle in 2005. The 2006 auction took place at the Castle of Grinzane Cavour in Italy, with three auction houses taking part (via satellite link): Castle of Grinzane, Hong Kong, Paris.

[Iqbol]

Fransuzchada oshhona sirlari (http://www.linternaute.com/femmes/cuisine/)

[Iqbol]

Blanquette de veau à l'ancienne - Video Resept (http://www.linternaute.com/femmes/cuisine/magazine/pratique/0611-blanquette/video.shtml) Diaporama (http://www.linternaute.com/femmes/cuisine/magazine/pratique/0611-blanquette/1.shtml)

[Sirena]

Fransuzchada oshhona sirlari (http://www.linternaute.com/femmes/cuisine/)

O'ziz ham qilib ko'rganmisiz u taomlarni?
Spanokopita retseptiga qarab ko'rdim, man ham huddi shunga o'hshagan qilaman uyda :) mmm... j'aime les epinards! "filo" hamirdan ko'p narsa qilsa bo'ladi. kartoshkali ham qilaman bizani somsaga o'hshidi :)