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Food and Wine Flashcards

1
Q

What is Lamproies a la bordelaise?

A

Eel - Lamprey

cooked in Bordeaux rouge

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2
Q

W

What is entrecote a la Bordelaise?

A

Rib steak cooked in Bordeaux rouge

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3
Q

What is Agneau de lait de Pauillac?
What is pré-salé?

A

Angeau de lait de Pauillac - PGI protected Milk-fed lambs only available from Easter to late mMay or early June

pré-salé - Salt Marsh lambs

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4
Q

What are palombes, orotlans, becs fin or pipts?

A

Wild birds from the Landes forrest

Palombes - wild pigeons

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5
Q

What are the 3 main regions of French food and how are they defined?

A

North - butter, cream
South - olive oil
Southwest - duck or goose fat

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6
Q

Wwhat is Clafoutis?

A

A tart made with custard and cherries most commonly

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7
Q

What is cassoulet?

A

Cassoulet is a rich, slow-cooked stew originating in southern France. Main ingredients: Haricot beans with meat (typically pork, sausages, goose, duck, lamb or mutton)

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8
Q

What is Coquilles Saint-jacques a la Bordelaise?

A

Scallops with butter, shallots, parsley and white graves

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9
Q

What is Ttoro?

A

Fish strew in the Basque and Southwest France region
- If Basque, it will likely have hot peppers

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10
Q

What is Confit de Canard with Ceps?

A

Confit duck with Cep mushrooms

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11
Q

What is gigot?

A

Leg of lamb

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12
Q

What is salmis?

A

A salmis is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis. Typical salmis preparations involve roasted game birds such as squab or duck.

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13
Q

What is Charolais?

A

Charolais is an area of surrounding Charolles, in the Saône-et-Loire department, in the Bourgogne-Franche-Comté region of eastern France.
- Charolais beef
- Charolais sheep

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14
Q

What is Bresse?

A

The poulet de Bresse or volaille de Bresse is a French chicken product which has appellation d’origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse / Poularde de Bresse / Chapon de Bresse

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15
Q

What is a dish cooked a la Bouruignonne indicate?

A

Red wine sauce with mushrooms, bacon and baby onions
- aka Meurrette

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16
Q

What is oeufs en meurette?
What is cervelles ne meurette?

A

Eggs cooked in Bourguignonne (meurette)
Brains cooked in Bourguignonne (meurette)

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17
Q

What is poule en pot?

A

Chicken in a pot!

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18
Q

What is poularde?

A

Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon

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19
Q

What is a capon?

A

A capon is a male chicken that has been castrated or neutered, either physically or chemically, to improve the quality of its flesh for food, and, in some countries like Spain, fattened by forced feeding

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20
Q

What is beef bourguignonne?

A

Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef (Charollais beef) stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon

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21
Q

What is Escargots a la Bourguignonne?

A

Snails stuffed with garlic, parsley, butter

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22
Q

What is Jambon Persille?

A

Ham set in white wine jelly with parsley and shallots
- Burgundy - Chablis or Aligote

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23
Q

What is Pochouse?

A

A pochouse is a French fish stew made with freshwater fish, such as eel, pike, and perch. It is a speciality of the Burgundy region, along the banks of the rivers Doubs and Saône. Its name is derived from the fisherman’s poche (literally ‘pocket’), the bag in which he keeps his catch
- Burgundy

24
Q

What are rognons de veau a la moutarde?

A

Veal kidneys in a mustard sauce
- red burgundy

25
What is Sabodet Lyonnais?
Sabodet, coudenat, or coudenou is a large sausage made from pig's head in Lyonnaise cuisine. Besides the head, it includes tongue, fatty pork, and beef. It is served warm, cut into thick slices. The name derives from the sausage's original shape, like that of a sabot - Beaujolais
26
What Bourride?
Bourride is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon and Agde - Picpoul
27
What is Rouille?
Rouille is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence - Provence rose
28
What is anchoiade?
Anchovy puree made with garlic, herbs, olive oil, capers - picpoul
29
What is tapenade?
Tapenade is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies - Provence rose - Minervois rouge
30
What is grillade mariniere?
Recipe from Valence for topsteak cooked slowly in butter, anchovies and parsley. - CDP - Gigondas
31
What is bouillabaisse?
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar. It is classically a tomato base, with various seafod served with garlicky-hot pepper rouille and croutons - Provence Rose - Tibouren
32
What is salade nicoise?
Salad from Nice that has salad greens, green beans, tomatoes, artichokes, olives, anchovies, lemon juice and olive oil - often made with egg and Tuna - Provence white wines ----- Bellet Blanc (60% Vermentino aka Rolle and Clariette, Muscat, Chardonnay) ----- Palette Blanc (min 55% Picardin (Araignan), Clairette, Bourboulenc, and Clairette Rosé) ----- Cassis Blanc (Min. 60% combined Marsanne (30-80%) and Clairette; plus Doucillon Blanc (Bourboulenc), Sauvignon Blanc, Pascal Blanc, Ugni Blanc, and a max. 5% Terret Blanc) ----- Bandol Blanc (min 50-95% Clairette, plus Bourboulenc and Ugni Blanc)
33
What is Ratatouille?
Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise. Served cold, made with eggplant, zucchini, bell peppers, and tomatoes. It is rich with the flavor of olive oil, garlic, and fresh herbs ----- Bellet Blanc (60% Vermentino aka Rolle and Clariette, Muscat, Chardonnay) ----- Palette Blanc (min 55% Picardin (Araignan), Clairette, Bourboulenc, and Clairette Rosé) ----- Cassis Blanc (Min. 60% combined Marsanne (30-80%) and Clairette; plus Doucillon Blanc (Bourboulenc), Sauvignon Blanc, Pascal Blanc, Ugni Blanc, and a max. 5% Terret Blanc) ----- Bandol Blanc (min 50-95% Clairette, plus Bourboulenc and Ugni Blanc)
34
What is boeuf en daube?
Beeff slowly cooked with salkt pork, calf's foot, red wine, tomatoes, orange pee and olives - Can be made with all kinds of meat, even octopus ----- CDP ----- Northern Rhone Syrah
35
Where is crystallized fruit a classic dish and what is it paired with?
Roussillon - VdNs of Rivesaltes, Frontignan, Lunel, Muscat de Rivesaltes
36
What is spaetzli?
A kind of grain - Alsace
37
What is coq au vin?
Coq au vin is a French dish of cockerel (scrawny old hens past egg-laying age) braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, and coq au Champagne - Red burgundy
38
What is matelote de la Loire?
Eel stew with white wine - Loire
39
What is Andouille? What is Andouillette?
Andouille is a smoked sausage made using pork, originating in France. Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon
40
What is truite au bleu?
A dish consisting of trout cooked with vinegar, which turns the fish blue - Alsace
41
What is coq au Riesling?
Chicken cooked in Riesling - Alsace
42
What are Moussellines?
A kind of forcemeat
43
What is Baeckenoffe?
Baeckeoffe is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". Main ingredients: Potatoes, onions, mutton, beef, pork, Alsatian white wine, juniper berries
44
What is the classic paring for an Alsacian Onion Tart?
Pinot Blanc
45
What is Choucroute garni?
Pork, Bacon and Sausages served over pickled cabbage (Sauerkraut) - Alsace
46
What is pheasant a la Vosgienne?
Pheasant baked in a pie with noodles and mushrooms - Alsace
47
What is Plateau de fruits de Mer?
Plate of shellfish - Loire - Muscadet and Sancerre
48
What are is Sander with Sorrel Sauce?
River fish (Perch, Shad, rout, Salmon, eel) cooked in red wine and sorrel (leafy green) - Loire - Chenin - SB
49
What is Fegato alla Veneziana?
Calf's liver and onion - Vallopolicella
50
What is pappardelle alla lepre?
pappardelle with hare ragu - Chianti
51
What is alla vongole?
"with clams and garlic", spagehtti, linguinie ect. - Italian white
52
What are the 3 main school of French cooking?
1. Haute cuisine - elaborate preparations, fancy garnishes, and rich sauces 2. Provinvial cuisine - favors olive oil, herbs, and tomatoes, simple beginnings of subsistence farming and peasant cookery 3. Nouvelle cuisine - lightness and natural taste in food
53
What is bagna cauda?
Bagna càuda is a hot dish made from garlic and anchovies, originating in Provence, France and popular in Piedmont, Italy, since the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it - Vinho Verde - Off-dry Riesling - Provence Rose
54
What is bollito misto? What is it served with?
Plate of boiled meats - Bagnet verd - parsley, capers, anchovies, bread, vinegar, garlic
55
What is Brasato al Barolo?
Brasato is prepared with beef that is marinated together with Barolo wine and vegetables such as carrots, celery, and onions, as well as herbs and spices that typically include bay leaves, cinnamon, or cloves
56
What is Ribollita?
Bread-thickened bean and black cabbage soup - Chianti, Valpolicella
57
What is Cantucci?
hard and sweet amcaroon - Classically paired with Vin Santo

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