La Grande Cuisine

The expression La Grande Cuisine comes from Paris. The medieval royal chefs competed with each other trying to cook the best dishes possible. The cuisine of the period was very varied as it was influenced by all French regions. Among the most famous chefs of the time are Taillevent, Vatel or Brillat Savarin. They considered the cuisine to be real Art so every eminently qualified chef had his own unique style of cooking.
The French cuisine is a world standard against which all other cuisines are measured. Its often called haute cuisine. This term was for the first time applied by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.
In 1970, however, the traditions of the old cuisine were challenged by the Nouvelle Cuisine, which glorified plane and healthy cooking. The adherents of the new cooking preferred crispy cooked vegetables and fruit based sauces to flour and cream sauces, fresh, steamed and boiled food to the baked and fritted.
But no matter what dishes you prefer, the French cuisine always has something to satisfy the most fastidious eaters. The French culinary book numbers millions of recipes.
Try one of the truly French dishes - Le navarin d'agneau. This is a type of ragot (pronounced "rah-goo"): a rich, thick stew in which the meat, poultry or fish is first fried (rissol) then covered in flour (to thicken the sauce) before simmering (sometimes with vegetables) in a well seasoned liquid (wine, broth...). This should not be mistaken with the italian rag, a meat sauce from the Bologna region. Navarin is a mutton or lamb ragot cooked with young, springtime vegetables.
The recipe is for 6 people. It takes about 1 hours to 2 hours to prepare and cook. It is sufficient in itself as a main dish, but if you fear that your guests will need some carbs, you can boil a few small potatoes (peeled, boiled whole in salted water for about 15 minutes or until a knife goes through), served on the side, or added to the sauce at the last minute.
Youll need:
3 lbs boneless lamb shoulder roast (my Larousse calls for 800 g "paule d'agneau dsosse" 1 lbs boneless lamb shoulder, and 800 g "colli d'agneau dsoss" 1 lbs boneless lamb collar).
2 tbsp sunflower oil
1 tbsp flour
1 tsp sugar
1 cup (20 cL) white wine
2 tomatoes
2 garlic cloves
1 bouquet garni (pronounced "boo-kay gahr-nee") a few sprigs thyme, 1 bay leaf, a small bunch of flat leaf parsley, tied together with kitchen string
1 tbsp butter
3/4 lbs (300 g) carrots (ideally the youngest, tenderest you can find those sold with their leaves)
1/2 lbs (200 g) turnips (ideally the smallest, youngest you can find most likely sold with their leaves)
1/4 lbs (100 g) onions (ideally small button onions)
3/4 lbs (300 g) green beans (ideally the thinest french green beans you can find)
3/4 lbs (300 g) shelled green peas, either fresh or frozen
salt, pepper, nutmeg
Cut the roast into a dozen big chunks or slices. Heat up the oil in a big pot. Fry the meat a few minutes until it gets a nice golden color on all sides, without burning. Drain the meat and discard most of the fat. Place the meat back in the pot.
Sprinkle the meat with sugar and toss. Sprinkle with flour and toss. Cook for 3 minutes, tossing continuously. Pour the wine and reduce the heat to medium. Season with salt, pepper and freshly grated nutmeg.
While the meat starts simmering, dice the tomatoes. Peel the garlic cloves, cut them in half and remove their stems. Add these veggies to the pot along with the herbs. If necessary, add some water, just enough to fully sink the meat into liquid. Cover pot with a lid. Simmer for 45 minutes.
In the meantime, peel the carrots, turnips and onions. If they are small you can keep them whole. Otherwise, slice them. Saut in butter (in a dip pan) for about 10 to 15 minutes. Toss regularly.
Steam or boil the green beans (about 6 minutes in a pressure cooker).
Once the 45 minutes are passed, add the sauted vegetables and the green peas to the stew and simmer for 20 more minutes.
After this time, add the green beans and simmer 5 more minutes.
Serve hot in the pot.
Enjoy!

Source: articlesnatch

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