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Category Archives: Normandy

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On the Menu in Normandy

04 Saturday Apr 2015

Posted by anneeuropeantravel in Normandy

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Anne Suire Owner, Beurre Normand, bourdelot, Cherry tart normandy style, Cote de Veau Vallee d'Auge, Luxury Travel consultant2.com, soupe a la graisse, tarte aux cerises, Tarte Normande, Teurgoule, Vegetables soup with Lard

On the menu

Un Beurre Normand is an apple and raisin cake.

Un Bourdelot is a pastry wrapped apple dumpling.

Cote de Vau Vallee de L’auge, Veal  chop in mushrooms, cream and cider or Calvados.

Un Gratin d’huitres. Oyesters gratineed with cider, cream and breadcrumbs.

Maquereaux a la Fecampoise. Mackerel baked in cider with a mussel sauce.

Marmitte Dieppoise. Assorted fish stew with cider or white wine or with white wine and cream.

Moules Marinieres. Mussels in white wine and shallots.

Raie au beurre. Skate fried in butter , very often with capers.

Soupe a la Graisse. A vegetable soup with lard.

Tarte aux cerises de Duclair. A cherry tart on whipped cream and flaky pastry base.

Tarte Normande. Apple pie with frangipane.

Beurre Normand.

Beurre Normand.

Bourdelot

Bourdelot

Cote de Veau Valle de L'Auge

Cote de Veau Valle de L’Auge

Gratineed oysters

Gratineed oysters

Marmitte Dieppoise

Marmitte Dieppoise

Tarte Normande

Tarte Normande

Creamy baked rice pudding with cinamon.

Creamy baked rice pudding with cinnamon.

Tarte aux cerises

Tarte aux cerises

Soupe aux legumes with Lard.

Soupe aux legumes with Lard.

 

Teurgoule. Creamy baked rice pudding with cinnamon.

 

 

 

 

Enjoy!!!

Anne Suire

http://www.luxurytravelconsultant2.com

 

 

 

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Normandy, regional dishes

03 Friday Apr 2015

Posted by anneeuropeantravel in Normandy

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Anne Suire, Calvados, Creme Fraiche, Duck from Rouen, Duclair ducks, La mere Poulard, Luxury Travel Consultant2, Marmitte Dieppoise, Moules Marinieres, Mount-Saint-Michel, Normandy's cuisine, Poulet vallee de l'Auge, Sole Meuniere, tripes a la mode de Caen

Sole Normande

Sole Normande

Duck Rouennaise

Duck Rouennaise

Tripes a la mode de Caen

Tripes a la mode de Caen

imgres

Omelette de la Mere Poulard

Omelette de la Mere Poulard

Mont St-Michel

Mont St-Michel

Normandy cuisine conjures up images of lashings of cream , butter and cheese, but, also they are the pride of Normandy, a skilled chef  will offer a very varied and not so over- rich menu.The region offers wonderful fish recipes as well.

The Norman menu.

On the coast of Normandy you can feast on a vast platter of prawns or whelks. Oysters are very often eaten raw and at times gratineed  and served hoe on a half shell. Scallops maybe served with a cream sauce or sauteed in Calvados or served raw and sliced very thin as “carpaccio”. A lot of restaurants serve Moules Marinieres or a la creme, raie au beurre or marmitte dieppoise. Mackarel can be served soused in white wine or cider and served cold or hot with a sauce of mussels served cold or hot with a sauce of mussels. The Sole maybe served a la Normande or Meuniere sauteed in butter or just grilled. Chicken and veal are also served Vallee de l’ Auge style. Rabbit, ham or fish maybe braised in cider or cream. Cream can be served in baked vegetables gratins or stirred into spinach or green beans, just before being served. On Mount- Saint- Michel, La mere Poulard draws visitors from all over the world over the famous omelette. Farm fresh eggs are beaten into a froth in huge copper pans before being cooked in an open fire, the result is an omelette thick and fluffy . In Normandy cream is a dominante figure as well as apples  served in dishes in numerous guises. You will also discover tarts and turnovers made with pears.

La Sole Normande.

This dish combines all the finest elements of Normandy’s cuisine. Mussels are cooked in shallots. butter and white wine; oysters are poached and sliced mushrooms are sauteed in butter. Sole fillets are in stock or on a bed of chopped shallots, then removed and kept warm while the liquid is reduced and thickened with creme Fraiche and egg yolks. The sole is served with the sauce and garnished with the mussels, oysters, mushrooms and peeled prawns.

Poulet Vallee de l’Auge.

Chicken is browned in butter and then flambeed in Calvados. Shallots and cider are added and simmered gently. Sliced mushrooms are sauteed in butter and poured, with their juices , into the pan, along with creme fraiche. Some cooks will tell you that the dish is only made with mushrooms and cream, not cider and Calvados.

Tripes a la mode de Caen.

This dish was supposedly created by a monk in Caen’s beautiful Abbaye aux hommes. It is very often  featured on menus but you can also buy it ready made at any butcher’s. Strips and intestine of cow’s stomach and intestine are cooked with calves feet, onions or leeks, carrots, herbs and cider in a sealed casserole lined with slices of couenne ( rind). In a very low oven at least for 10 hours and is usually served with boiled potatoes.

Canard ( duck) Rouennais.

This is a Rouen specialty made with duck from Duclair which are strangled rather than bled. The duck is part roasted then jointed. The carcass is crushed to extract the blood and juices , which are blended with shallots  and duck liver cooked in butter to make a rich , thick dark sauce, poured over the duck for the final roasting.

Anne Suire

Part Two.

Regional dining and On the menu.

http://www.luxurytravelconsultant2.com

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