3 Dishes to Try in Dordogne

Located between the beautiful Loire Valley and the towering Pyrenees Mountains, the French department of Dordogne offers all the charm and ambiance visitors could expect from this elegant country.  In fact, there are over 1,500 castles in Dordogne alone as well as breathtakingly beautiful countryside and quaint, friendly villages.  It’s exactly what one envisions when conjuring up images of France.  Named after the river that runs through it and also known as Perigord, Dordogne is particularly known for the delectable and unique cuisine that is prepared there.  Specializing in duck dishes and truffles, here are a few suggestions to get the most out of the Dordogne gastronomy.

Foie Gras

In Dordogne, this delicacy made from duck liver is as popular as escargot.  The flavor is described as “rich, buttery and delicate” and is quite different than ordinary duck or goose liver.  This dish can be prepared and served hot or cold and is quite versatile in that it can be served as a topping on another food, such as steak, or on its own.  At first thought, many people shy away from the thought of consuming duck liver, but the delicious flavor and texture may surprise you!

Confit de Canard

Another dish made from duck, the name confit refers to the part that is used – the leg.  The centuries-old preparation process is almost as interesting as the taste of the dish itself and consists of salt curing the meat and then poaching it in its own fat.  Confit de Canard is often sold in cans which, because of the unique preparation process, can be kept for several years without spoiling.

Black Truffle

Truffle, a type of underground mushroom, is one of the most decadent and flavorful foods on earth.  It is also quite rare, which makes it an expensive treat.  There are several different kinds of truffles, but Dordogne has become famous for its black truffle.  The production of black truffle is almost completely exclusive to Europe, and of all the countries on the continent, France is responsible for 45% of the total production.  If you’re visiting Dordogne, you’d be missing out if you didn’t have a taste of this rare and delectable treasure.

While the landscape in Dordogne is certainly breathtaking, and the area’s rich history as fascinating as the day is long, one of the best things about visiting this lovely French region is the mouthwatering food you can sample there.  Enjoy all the beauty and charm of France and indulge in some of the most delicious and decadent cuisine in the world.  There’s simply no better way to experience the true taste of the area.

A Foodie’s Delight

What do you get when you combine miles of breathtaking coastline, fascinating historical landmarks, lush farmland and lively market towns?  The Normandy region of France boasts all of these features and so much more.  But aside from the picturesque landscapes, friendly locals and cultural discovery, Normandy is also home to some gastronomical delights.  Whether you’re an experienced restaurateur or just a foodie that loves to experience the different tastes of the world, the cuisine in Normandy won’t disappoint.  If a visit to this lovely region is in your future, here are a few foods you won’t want to miss.

Cheeses

Delectably rich and sinfully delicious, the cheeses of Normandy rank among the best in the world.  While there are a number of kinds to choose from, there are three in particular that truly stand out as “must-tries”.  Livarot, the oldest cheese in Normandy, is a washed rind cheese made from cow’s milk that is soft, rich and is known for its earthy “barnyard” aroma. Another soft cheese, Camembert, has been enjoyed throughout the region since the 18^th century and features a creamy texture that is often compared to brie.  Finally, Brillat-Savarin, a triple cream brie cheese, features a luxuriously creamy texture and a taste that is perfectly pared with a glass of fine champagne.  These three cheeses provide an excellent sampling of one of the area’s most popular products.

Apples

Another well-known food product of the Normandy region is the apple, or more particularly, the cider that is made from locally grown Normandy apples.  Traditional apple cider is delightfully fresh and has helped put the region on the map, but it’s the alcoholic equivalent that has kept it there.  Calvados is an apple brandy that has won many awards over the decades.  In fact, in 1942 it was awarded the Appellation d’Origine Controlle, or AOC label which is a sign of the beverage’s high quality.  Pommea is another drink that is a bit of a combination of the two – 2/3 apple juice and 1/3 Calvados.  For those that are interested, there are a number of tastings and tours of the many distilleries found throughout the region.

Pork

One of the most interesting things about Normandy is that each area within the region features its own specialties or favorite dishes.  In lower Normandy, pork is among the popular foods, particularly what’s known as andouille de Vire.  This traditional chitterling sausage is based on the innards of the pig and is seasoned naturally with sea salt.  It has been produced in the area for hundreds of years and provides a unique rustic and simple example of traditional French food.  Andouille de Vire is generally enjoyed cold, sliced wafer-thin alongside farmhouse bread, or warm atop a salad or with cooked apples. It’s a favorite among the locals and tourists alike and is considered a gourmet treat.

The Normandy region’s scenic landscape, complete with rolling pastures and lush orchards, has helped to contribute to the unique and delectable food enjoyed there.  The peaceful cattle that graze along the hills are used to produce exquisite cheese while the local orchards produce bushels of fresh apples which are then turned into cider and brandy.  Meanwhile, pork butchers continue to pass down recipes that have been used for centuries.  These three foods providing a perfect sampling of the rich flavors of the region and offer an opportunity to enjoy a gastronomical adventure you won’t soon forget.

French Holiday Delicacies

When it comes to fine food and delectable cuisine, the French certainly know a thing or two.  From escargot to Coq au Vin to mouthwatering pastries and perfectly aged cheese, a trip to France is always a delicious gastronomical journey.  The holidays are no exception, as highly anticipated traditional dishes make their appearances at parties and feasts to the delight of hungry guests.  Here are just a few of the many French holiday delicacies that top the “must-taste” list.

Foie Gras

This incredibly savory dish is made from the liver of either a goose or duck that has been specially fattened by what’s known as gavage, or force-feeding.  It’s considered to be a holiday delicacy because it’s a luxury that is only consumed on special occasions such as Christmas and New Year’s.  Foie Gras is prepared a variety of different ways and can be served either hot or cold.  It’s typically made into a mousse, parfait, or pâté, which is served with bread or sometimes as an accompaniment to a main dish, such as steak. Whichever way it’s prepared foie gras offers a rich, flavorful taste and spectacular aroma.   Once you taste it, you’ll understand why it’s such a coveted dish in France and throughout the world.

Oysters

France happens to be the largest oyster producer in all of Europe, and the fourth largest in the world.  That’s why it’s somewhat surprising that nearly half of the annual oyster production is consumed during the holidays of Christmas and New Year’s.  When it comes to seasonal delicacies, oysters are at the top of the list for the French.  There are two species and seven regional varieties of oysters that are harvested in France and each is equally as delicious.  They are typically paired with a white wine or Champagne that is meant to complement and enhance the unique flavors of the shellfish.  If you’re looking for an opportunity to taste one of these delectable little morsels you needn’t worry.  They are served just about everywhere you can dine throughout the country.

Sauternes

What visit to France would be complete without a taste or two of the fine wine produced there?  Sauternes is a delightfully palatable white wine that hails from the Bordeaux region.  It’s got a distinctly sweet and delicate flavor and is quite expensive, which only adds to its appeal.  Its price is also one of the reasons it’s considered to be a holiday delicacy.  Sauternes is paired perfectly with foie gras because the flavors balance one another so well.   It also goes well with lobster and fish and makes an excellent dessert wine by itself.  One sip will reveal just why this wine is considered to be such a holiday treat.

France has long been known for their sophisticated cooking and delectable cuisine.  During the holiday season this fact is accentuated even more with the incredible delicacies that begin to make their annual appearances on tables throughout the country.  From delicious duck or goose pâté to sumptuous shellfish to exquisite wine, visitors are in for a culinary treat when they spend the holidays in France.

5 Foods to Try in Burgundy

The French region of Burgundy offers visitors a little bit of everything in one breathtaking destination.  Teeming with rich history and vibrant culture and boasting beautiful landscapes just waiting to be explored and discovered, Burgundy provides all the charm and elegance that the world has come to expect from the country of France.  But beyond all of the quaint villages, exciting events and unforgettable sights and experiences, perhaps the most memorable part of Burgundy is the incredible gastronomy of the region.  If a holiday there is in your near future, here are 5 foods you’ll want to try during your stay.

Beef Bourguignon

This well-known beef stew type meal is incredibly popular throughout the Burgundy region.  It’s prepared with extremely high quality meat, braised in red wine and stewed with fresh vegetables such as carrots, potatoes, onions and garlic.  The stew is seasoned with a combination of spices including thyme, parsley and bay leaves.  The mouthwatering result is simply spectacular and will most certainly have you reaching for seconds.

Coq Au Vin

This Burgundy specialty consists of a free range chicken that is delicately braised and cooked in sauce made from full-bodied red wine.  The key to this recipe is the quality of poultry used, which is notable for its tender and tasty meat.  While there are a number of varying recipes for the dish, the one thing that remains consistent among all of them is the use of delicious Burgundy ingredients and the preparation method of marinating the chicken in red wine for an entire day before cooking.  The accompanying sauce may contain a variety of different spices and ingredients, from garlic, rosemary, parsley and bay leaves to mushrooms and celery, but no matter what the combination the flavorful result is unforgettable.

Escargots de Bourgogne

This delectable dish, made from Burgundy land snails, is widely known as one of France’s most refined delicacies.  The snails are prepared in a sauce of garlic and parsley butter, making the naturally chewy shell dweller incredibly tender and giving it a mouthwatering flavor.  Escargots de Bourgogne is traditionally served warm in a small casserole dish.  Other chefs prefer to serve the snails in their shells.  Regardless of how they’re served, Burgundy snails are in great demand and are widely exported.  Once you give this delicious plate a taste, you’ll understand why.

Mushrooms

Almost as plentiful as the wines of the Burgundy region are the variety of mushrooms produced there.  There are 150 different varieties found throughout the area, including the most sought after truffles.  Depending on the season, you can find a number of mushroom dishes on the menus at just about every restaurant around Burgundy, each featuring different flavors and tastes, but all splendidly delicious.  Be cautioned, however, that you should leave the mushroom harvesting to the experts, as many of them are highly poisonous.  Stick with those prepared by chefs or sold in local markets to enjoy these tasty little fungi.

Ile Flottante (Floating Island)

A dish of many names, but always delicious, this dessert is among the most delectable in the world.  Ile Flottante is also sometimes called Oeufs à la neige, which means “eggs in snow” due to its preparation which involves whipped egg whites combined with sugar and vanilla extract and then poached, and served atop a delicious custard.  There are a few different variations of the dessert but whichever way you try it, the end result is sure to please even the most finicky sweet tooth.

Whether you’re seeking adventure, relaxation, history, culture or romance, you’ll find it all in Burgundy.  But to truly experience the beauty and charm of this French region, you must taste the delectable food prepared there.  In a region where food and wine has become a true art form, visitors can enjoy unforgettable meals set amidst the backdrop of the unblemished countryside and feast on the heart of the French lifestyle at its absolute best.

Try the Cassoulet – A French Favorite!

Cassoulet, a rich, slow-cooked bean stew or casserole, originated in the south of France and continues to be the most well-known dishes from the region. Although there are a number of cassoulet versions, most are based on a stew of white beans and various forms of pork. This dish takes time to make, but is well worth the wait once you take your first bite. The below recipe includes duck confit and the French garlic sausages that are a specialty of Toulouse. Bon appétit!

INGREDIENTS:

• 2 fresh ham hocks
• 1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
• 6 ounces fresh pork skin with 1/4 inch of fat attached
• Salt and freshly ground pepper
• 2 pounds dried Tarbais or cannellini beans, picked over and rinsed
• 2 ounces salt pork, skin removed
• 1/3 cup duck fat (see Note)
• 3 small carrots, thinly sliced
• 2 medium onions, diced
• One 5-ounce piece of pancetta
• One 5-ounce piece of prosciutto
• 1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled
• 1 large plum tomato, chopped
• 2 quarts plus two cups chicken broth
• Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs and 1 bay leaf, tied with string
• 6 duck confit legs (see Note)
• 1 tablespoon vegetable oil
• 1 pound French-style fresh pork sausages, such as saucisses de Toulouse, pricked with a fork
• 1/4 cup fresh bread crumbs

STEPS:

1. Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.
2. The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.
3. Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.
4. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.
5. Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.
6. Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.
7. Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.
8. Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.
9. Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.
10. Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving.

***Note that steps 1-6 can be prepared up to 3 days before the rest. Let cool, then refrigerate. Bring the ragout and beans to room temperature before proceeding***

There are many different recipes and ingredients you can follow and include. This is a dish you can add your unique taste to. However, this specific recipe is from http://www.foodandwine.com/recipes/toulouse-style-cassoulet