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The Real Story Behind Salade Liégeoise How Old Is Salade Liégeoise? Gaston Clément "Gastronomie et folklore de chez nous" (1957): the First Recipe…... https://keplite.com/the-real-story-behind-salade-liegeoise/

#Belgian Cuisine #Gaston Clément #heritage vegetables #potato salad #Salade Liégeoise #sirop de Liège #vinaigrette #warm salad #Wine Pairing

Salade Niçoise: Beyond the Tourist Myth History: From Staple to International Fame Auguste Escoffier, "Le guide culinaire" (1903): Boiled Vegetables Henri Heyraud, "La Cuisine à Nice" (1910): Only Raw Tomatoes…... https://keplite.com/salade-nicoise-beyond-the-tourist-myth/

#Culinary History #Escoffier #French Cuisine #mesclun #PGI PDO #Provençal Cuisine #salade niçoise #summer salad #tapenade

The Hidden Science of Perfect Pesto The Surprisingly Recent History of Pesto Meaning of the Word Pesto Giovanni Ratto, "La cuciniera Genovese" (1863): The Late Arrival of the Sauce…...

#basil #Food Science #Italian Cuisine #mortar and pestle #olive oil #Parmesan #Pasta Sauce #Pecorino #pesto #pine nuts

Waterzooi: Myths, History and Recipe

History and EtymologyMeaning and Definition of WaterzooiDuring the Middle AgesThe Myth of Emperor Charles V of SpainAnonymous, “De volmaakte Geldersche keucken meyd” (1765): the First RecipeMichael van Wersbeeck, “Den armen cock” (1763-1781)Philippe Cauderlier, “L’ économie culinaire” (1861): the First Recipe with ChickenThe Flax Industry in Flanders and the Disappearance of Freshwater FishGaston…

#Belgian Cuisine #Culinary History #fish soup #Flemish Food History #fumet #Gaston Clément #Historical recipes #Philippe Cauderlier #Seafood #Waterzooi

How Industrial Italy Invented Vitello Tonnato

The Myths That Don’t Hold UpThe Predecessors of Vitello TonnatoConserving Produce in Ancient Roman Times: ApiciusAnonymous, “Llibre de sent soví” (1324): The First European Tuna RecipeGulielmino Prato, “Il Clypeo del gentiluomo” (1618): an Italian CapirotadaAnonymous, “Il cuoco Piemontese” (1766): the Absence of TunaFrancesco Leonardi, “Nuovo Apicio” (1790) – an Encyclopedia about Italian Cuisine…

#Apicius #food history #Italian Cuisine #Italian Food History #Pellegrino Artusi #Piedmontese cuisine #Regional Italian Food #sous vide veal #Sous-Vide Cooking #vitello tonnato #Wine Pairing #wine pairing Italian food

Panzanella: From Aristocracy to the Peasant's Bowl

Geographical Distribution: Beyond the Tuscan MythEtymology and Origin of Panzanella and CaponataZuppa, minestra and minestronePanzanella or Pansanella (Tuscany, Umbria, Lazio, Marche, Abruzzo)Caponata (Naples) and Cappon Magro (Genoa)Acquasale or Cialledda (Salento, Puglia and Basilicata)The Predecessors of PanzanellaApicius, “De re coquinara” (5th Century AD)Giovanni Boccaccio, Decameron…

#acquasale #cappon magro #cialledda #Creative cooking #Cucina Povera #Culinary History #Food Mythbusting #Italian Cuisine #Italian fascism and food #Neapolitan Cuisine #panzanella #stale bread recipes #Tuscan cuisine

Golden Glow: Chicken Soup With Pastis

The foundation: crafting the professional stockSourcing the ingredientsThe methodAssembly: pastis and poultryIngredientsMethod In this article we’re going to make a professional chicken stock start to finish. We’ll tell you what ingredients to look for and how to source for them. We’ll then use the chicken stock to make a simple yet refined chicken pastis soup, and explain to you exactly how to…

#Chicken Stock #Culinary Science #French Cuisine #Healthy Cooking #Heston Blumenthal #Michelin Techniques #Pastis #Zero Waste

Cold Sauces Part 8: Mayonnaise derived sauces

The 20th-century classics: Escoffier and beyondAioli or beurre de Provence sauceBeurre de Provence: Alicante sauceAndalusian sauceAsparagus mayonnaiseBohemian sauceChantilly sauceFrench cocktail sauce or bagnarotte sauceGenovese sauceGeoffroy sauceGreen sauce (“sauce verte”)Gribiche sauceItalian sauceMusketeer sauceGloucester sauceRavigote sauceRémoulade sauceRouilleRussian sauceTarragon…

#Cold Sauces #Culinary History #Escoffier #French Cuisine #Mayonnaise #Michelin Techniques #Sauce Recipes

A deep dive into the history and evolution of traditional Valencian paella with the earliest recipes, common errors to avoid and a focus on heirloom ingredients.

#Albufera #Culinary History #Michelin Standards #Paella Valenciana #Rice Recipes #Spanish Cuisine #Traditional Cooking #Valencia

3 Continental European Meatloaf Recipes

A basic meatloaf recipeIngredientsMethodMeatloaf with Italian tomato sauceIngredientsMethodMeat loaf with French Madeira sauceIngredientsMethodMeatloaf with Belgian sour cherry sauceIngredientsMethod In this article we’ll offer you 3 variations on the classic meat loaf. We’ll start with a basic meat loaf recipe and offer a few tips to get it exactly right every single time. We’ll show you how…

#Classics #Comfort Food #cooking tips #Dinner Ideas #European Cuisine #Meat Science #Meatloaf #Savoury Sauces #Traditional Recipes

The Snap Of Belgian Speculoos

Table of ContentsA history of spice and fortuneSpeculaas or speculoos?Three distinct traditionsSpeculoos todayA speculoos spice blendRecipeIngredientsMethodFor Hasselt speculoos (the thicker version)To serve In this article we’ll look at the history and evolution of speculoos. We’ll offer a few ways in which you can really make the simple cookie shine as well as ways in which you can be creative…

#baking #Belgian Cuisine #food history #Michelin Techniques #Muscovado #Speculoos #Spice Blend

Beyond The Sting: Nettle Soup

Understanding kitchen herbsSoft herbs: follow the growth cycleWoody herbs: the steady reserveThe many stings of nettles: a bit of scienceThe benefits of nettles: more scienceSubstances in nettlesFor the plantFor the rootApplicationsCounter indicationsNettle soup recipeIngredientsMethod In this article we’ll help you get the most out of your kitchen herbs. We’ll take a closer look at one of the…

#Dolomites #Foraging #Herb Science #Italian Cuisine #Medicinal Plants #Nettle Soup #Nettles #Paul Bocuse #Pearl Barley #Soups #Spring Recipes #Wild Herbs

Tiramisù: The Ultimate Homemade Masterpiece

The history of tiramisùThe birth of tiramisù: the unification of ItalyCoppa Vetturino Tirime Su, 1935-’38Albergo Roma, Tolmezzo, 1953-4: the transition to mascarponeLe Beccherie, Treviso, 1972Tiramisù todayTiramisù with mirto and raspberry coulisMaking your own mascarponeMaking your own ladyfinger biscuitsCleaning up some confusion: Savoiardi, boudoirs, ladyfingersThe Italian recipe. Because…

#Classics #Dessert Recipes #Desserts #food history #Italian Cuisine #Mascarpone #Mirto #Pastry Techniques #Savoiardi #Tiramisù

Beyond The Supermarket: The Perfect Steak

Sourcing meat, recognising quality, dodging bulletsThe important steak cuts: from filet to flankWagyuWagyu: genetics and gradesWhy Wagyu is suboptimal for Western steakJapan’s geographical indication labelThe other side of the spectrum: the humble HolsteinSourcing for steak championsDairy and dual-purpose cattleThe ancient heritage breedsThe British symmetry breedsThe curators and brandsTo…

#Beef Anatomy #Classics #Culinary Science #Gastronomy #Heritage Breeds #Michelin Technique #Nervi-Conterno #Steak au Poivre #Wagyu

Raw Asparagus Salad And Asparagus Cream Soup

A closer look at the ingredients10-year-old Parmesan from vacche rosse (“red cows”)Rocket and asparagusBalsamic vinegar: the PGI-PDO system explainedAceto balsamico di Modena PGIAceto balsamico tradizionale di Modena PDOOther balsamic vinegarsWalnut oilThe raw expression: shaved asparagus and walnut saladIngredientsMethodTraditional French asparagus cream soup: asperges à la…

#Asparagus #Balsamic Vinegar #Food Science #French Cuisine #Italian Cuisine #Michelin Techniques #Parmesan #PGI PDO #Walnut Oil

Eel in Green Sauce: A Traditional Belgian Dish With Deep Roots and a Surprising Twist

A folk recipe from the 19th century In a previous article we delved into the history of French fries, how they disappeared from France’s capital from the 1840’s onward and spread like wildfire in neighbouring Belgium, where they remained part of culinary heritage ever since. Today we’ll take a closer look at a forgotten sauce that used to be served with fries: wild herb sauce. Up until the…

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