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'Cuisine of the Necessary' Peasant food is “the cuisine of the necessary,” as the food journalist Mark Bittman once put it. Take ratatouille for example. In the 18th century, rural French ...
Pot-au-feu, the basic French stew, a dish popular with both the poor and the rich alike. Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available.
Here, you'll find regional classics like French onion soup and homemade quiche, along with fun new twists like a bread pudding made with flaky croissants. Speaking of dessert, nobody does pastry ...
In general the onion was regarded as peasant food and the upper classes avoided it: [2] in the middle of the 18th century a cookery book by the head chef to a French prince included a recipe for "peasant-style onion soup" – soupe à l'oignon à la Paysanne. [4]
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
Don’t wait for Bastille Day to unleash your inner Francophile with these 15 classic French dishes, all using inexpensive ingredients and ranging from easy to more complex.
In 1600, the king of France, Henry IV, declared, "there shall be no peasant in my kingdom who lacks the means to have a hen in his pot." [n 1] A one-pot stew was a staple of French cooking, and the traditional recipe for poule-au-pot – also known as pot-au-feu à la béarnaise [7] – resembles that for pot-au-feu. [8] [n 2]
Preheat oven to 475ºF with rack in middle. Soak bread crumbs in milk in a small bowl. Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring ...