13 Search Results for: fromage

Finding Best Jura Wines and Comté / Jura Gastronomy

Ok, let me take you on a journey of the Jura and its gastronomy including the wines and Comté. This region, shadowed by Bordeaux and Burgundy, is not very well-known. Even the cheese, Comté , is not as famous as its competitor, Gruyère. I threw this question, “Which cheese is the best among  and Beaufort ?” to French people. It’s a darn hard question if you’re a cheese lover. Ok, then, “Which cheese is stinkier Comté or Gruyère?” To my surprise, Gruyère. Hmm…my obsession with cheese led me to a Gruyère fruitière 2 years ago but it didn’t sweep me off feet as much as Comte did. Before this trip, I visited by chance a Comte fromagerie, caves de affinage, where cheeses are ripened, but I didn’t have a camera with me at that time and only hoped to have another chance for a visit, which didn’t happen. I still remember the shock, the strong, sharp ammonia odor stinging my nostrils and then my eyes – I couldn’t keep my eyes open – when I walked inside …

Cooking Tips: Magret de Canard& Cauliflower Gratin – Château Fontesteau – Cheese

I can’t have enough of canard. I just love it and it’s so good that it’s plenty in all kinds of forms, pate, confit, magret, cutlets, which I’ve been enjoying recently as an alternative to the magret. I think tomorrow I might have the photos of duck cutlets, which I will serve with caramelised carrots and spring onions in orange carrot cumin sauce. Cooking Tips:  Magret de Carnard Magret de Canard is so simple to cook but there is one crucial fact that people miss and fail to achieve the perfect doneness. As the fat on one side is so thick that the heat doesn’t penetrate through it to cook the meat, therefore you should always cut a criss-cross before cooking, and also put the meat in the pan before heating the pan so the temperature of the meat will gradually rise, which helps to cook the meat evenly.

Pink Radish Leaves Salad, Grilled Fish – No Waste Food

I’ve been looking through the bible of French gastronomy, Larousse Gastronomique. This book has everything about food and wine, including history and recipes. One of the things that strikes me the most is the precise catagorisation of different varieties of ingredients and detailed descriptions of how to prepare each type. Incredible! It has a list of French cheese and world cheese, too. I can proudly say that I’ve tried quite many types so I know well but there are still a lot to try. Recently I came across a blog where a woman listed all the French cheese she tried and the number up to date is 221.