Dijon is in the Cote d'Or, Burgundy
The ancient capital of Burgundy was once called Divio. The city of Dijon offers very interesting historical visits, cultural activities and fine restaurants. Not only famous for mustard, it was also the birth place of Gustave Eiffel,
who built the Eiffel tower in Paris.
The city is now the most important between Paris and Lyon, with major road communications and
the high speed train called the TGV, getting to and from Dijon is easy.
The city has the largest amount of buildings more than 300 years old, which are still standing, this make the old town centre very agreeable to walk around, for example the Rue de la Chouette and Verrerie are very charming, with half-timbered houses and narrow cobbled streets.
FOOD
Dijon is home to some of the finest French cuisine. Well-known regional dishes include Beef bourguignon, Coq au vin, Escargot, Gougère and pain d'épices (the local form of gingerbread). The tradition of pain d'épices de Dijon dates to the 14th century. Today it is predominantly made of rye flour and honey, with the addition of spices such as clove, ginger, cinnamon and sometimes anise. It is often garnished with candied fruits. The recipe is recognizably similar to what is called gingerbread in England, though the term pain d'épices is sometimes used in English to make the distinction. Modern commercial Dijon recipes are generally quite different from the harder gingerbreads that are sold as carnival food in Germany.
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French onion soup
50g butter
1kg brown onions , thinly sliced
2 tbsp of fresh thyme eaves
3 tbsp dry sherry
beef stock fresh 1 litre
1 baguette sliced
1/2 Garlic clove
extra-virgin olive oil
100g Gruyère grated
Dijon Mustard
Metodology:-
1. Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 40 minutes stiring often. until the onion becomes carmelised and golden.
2. Add the sherry and simmer for 2-3 minutes.
3. Then add the stock and bring to the boil and season and Simmer for 10 minutes.
4. Meanwhile, toast the bread, rub each slice with garlic, then drizzle with a little oil.
5. Mix the 100g of Gruyere with 1 tbsp of Dijon mustard
6. Spread a little of the Gruyere and Dijon on toasted bread and grill until golden and bubbling.
7. Serve the soup with the cheese croutons on top.
8. Grate a little extra cheese over top
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Beef bourguignon with Potato, Sweet potato and parsnip mash
Beef bourguignon
3 tsp goose fat
600g beef shin, cut into large chunks
100g smoked streaky bacon , sliced
350g shallots or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic clove , sliced
1 bouquet garni (Rosemary, Thyme, Parsley sprigs wrapped in bay leaf and tighed together)
1 tbsp tomato purée
750ml bottle red wine , Burgundy is good
Potato, Sweet potato, parsnip mash
2 Large Potatoes
1 Large Sweet potato
1 large parsnip
2 tbsp olive oil
1 tsp fresh rosemary diced
1 tsp of fresh thyme diced
1 tsp of Dijon Mustard
4 cardamom pod seeds
Methodology:-
1. Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
2. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan - this will give the stew more flavour.
4. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
5. To make the mash, peel the potatoes, sweet potatoe and parsnip and cut into cubes. Add to a pan and cover with water and bring to boil and simmer for 15 mins. Then strain off the water.
6. Add the olive oil, rosemary, Thyme, Dijon Mustard and cardamin pod seeds veg in pan and mash until creamy and season with salt and pepper if need.
Also you can serve with some green veg.
All recipes by Gordon Ramsay with a few twists by ourselves.
http://www.gordonramsay.com/index2.html
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