This page is for the curious kitchen snoop or anyone who can never take anything at face value especially if it's anything that's about to go into their mouth; food people, f-o-o-d, ya know, that other  four letter word.....

Showing Tag: "french" (Show all posts)

Galette

Posted by denise fletcher on Sunday, September 5, 2010,


The French term galette can be confusing as it can actually be applied to myriad creations, from a tart to a rather flat almond filled cake to a cookie or biscuit, as is the case in Canada.

Most often it is thought of as a free form sweet, fruit filled or topped shortcrust or flaky pastry tart. However, it can also be savoury with toppings such as cheese, vegetables and even meat. In addition to the more common short or flaky pastry, it can be made from a yeasted or plain, unleavened dough. ...


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First Growth

Posted by on Friday, July 17, 2009,


In wine terminology, First Growth status (Premier Cru in French) refers to a classification of wines from the Bordeaux region of France. The four main regions in Bordeaux are Medoc, Graves and Pessac-Leognan, St Emillion and Pomerol.

The classification of the best Bordeaux wines was drawn up at the behest of Emperor Napoleon III for the 1855 Exposition Universelle de Paris. The result was the Bordeaux Wine Official Classification of 1855, a list of the top ranked wines, named the Grand Crus ...


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