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42 relations: Béarn, Beef, Boston.com, Braising, Brandy, Bull, Bullfighting, Camargue, Carbonade flamande, Chuck steak, Cinnamon, Clove, Daube glacé, Duck as food, Exploratorium, Festival, France, Fricassee, Garlic, Gelatin, Herbes de Provence, Juniper berry, Lardon, Lavandula, List of stews, Merriam-Webster, Nutmeg, Olive, Orange (fruit), Paula Wolfert, Peel (fruit), Pot roast, Pot-au-feu, Provence, Prune, Saveur, Short ribs, Stew, Vegetable, Vinegar, White wine, Wine.
Béarn
Béarn (Gascon: Bearn or Biarn; Bearno or Biarno) is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Boston.com
Boston.com is a regional website that offers news and information about the Boston, Massachusetts region.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Brandy
Brandy is a spirit produced by distilling wine.
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Bull
A bull is an intact (i.e., not castrated) adult male of the species Bos taurus (cattle).
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Bullfighting
Bullfighting is a physical contest that involves humans and animals attempting to publicly subdue, immobilise, or kill a bull, usually according to a set of rules, guidelines, or cultural expectations.
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Camargue
The Camargue (Provençal Camarga) is a natural region located south of Arles, France, between the Mediterranean Sea and the two arms of the Rhône delta.
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Carbonade flamande
Carbonade flamande, alternatively spelt carbonnade or à la flamande (accessed 22 June 2008)) (in Dutch stoofkarbonade (often plural: stoofkarbonaden or stoofkarbonades), Vlaamse karbonade (often plural: Vlaamse karbonaden or Vlaamse karbonades), stoverij or stoofvlees) (in English, Flemish Stew) is a traditional Belgian, French Flemish, Northern Brabantian and Zeelandic Flemish sweet-sour beef (or pork) and onion stew made with beer, and seasoned with thyme, bay leaves and mustard. Mushrooms or spiced bread can also be added. The term carbonade may also refer to a dish of grilled pork loin and certain beef stews cooked with red wine such as beef bourguignon in the east of France, but is more commonly associated with the Belgian dish. The type of beer used is important, and traditionally an Oud bruin (Old Brown Beer), Brune Abbey beer or Flanders red is the beer of choice with a somewhat bitter-sour flavour.Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996),. In addition to this and to enhance the sweet-sour flavour, just before serving, it has a small amount of cider or wine vinegar and either brown sugar or red currant jelly stirred in. (accessed 22 June 2008) It is often accompanied by french fries, boiled potatoes or stoemp. (accessed 22 June 2008) It is widely available in restaurants and friteries in Belgium.
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Chuck steak
Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck.
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Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.
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Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
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Daube glacé
Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form.
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Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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Exploratorium
The Exploratorium is a museum in San Francisco that allows visitors to explore the world through science, art, and human perception.
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Festival
A festival is an event ordinarily celebrated by a community and centering on some characteristic aspect of that community and its religion or cultures.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Fricassee
Fricassee or fricassée is a method of cooking meat in which it is cut up, sautéed and braised, and served with its sauce, traditionally a white sauce.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Herbes de Provence
Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France.
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Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers.
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Lardon
A lardon, also called lardoon or larding, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads.
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Lavandula
Lavandula (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae.
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List of stews
This is a list of notable stews.
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Merriam-Webster
Merriam–Webster, Incorporated is an American company that publishes reference books which is especially known for its dictionaries.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
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Orange (fruit)
The orange is the fruit of the citrus species ''Citrus'' × ''sinensis'' in the family Rutaceae.
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Paula Wolfert
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement.
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Peel (fruit)
Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off.
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Pot roast
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.
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Pot-au-feu
Pot-au-feu ("pot on the fire") is a French beef stew.
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Provence
Provence (Provençal: Provença in classical norm or Prouvènço in Mistralian norm) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River to the west to the Italian border to the east, and is bordered by the Mediterranean Sea to the south.
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Prune
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum.
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Saveur
Saveur is a gourmet, food, wine, and travel magazine that specializes in essays about various world cuisines.
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Short ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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References
[1] https://en.wikipedia.org/wiki/Daube
