Essay On French Onion Soup

     What you need to do next is add the browned flower and stir it in until a paste forms, then cover and cook for a minute. After the one minute add both the defatted stocks and stir well. Then cover the pot, bring to a boil and cook for 3 minutes. Still with me on this? Good, don’t worry only a few more steps to go. After the three minutes add the collard greens, the rest of the mustard seeds, okra and onions. Mix the vegetables in well.

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

We prepare the red sauce by putting the peppers in a blender with the remaining three garlic cloves and slowly add two and a half cups of cooled broth from the stockpot as the sauce purees. For this point, I strain the chile sauce through a sieve. I discard any parts of the chile peppers that the blender could not puree. Taking the sauce, I add it to the stockpot. Continuing to cook the pozole at a simmer for about two to three hours until the pork is tender, and the flavors of the seasoning and sauce have penetrated the hominy and pork. I take a large spoon and skim off any excess fat. Listo! (ready) Now we have a delicious brothy soup to joy. Everyone adds garnish to their likening and digs in. Pozole a dish usually made for the holidays or special occasions, which makes it even more special for me. It is even better the next day when it has, had even more, time for all the ingredients to marry together. I am so happy that my sister in law taught me her recipe for this soup so that I now make it on my

3. Once simmering, add any lagniappe ingredients that will require additional cooking time such as small onions (white or yellow), garlic pods, and small red potatoes.

Firstly, roux’s, which originated from the Acadians, are commonly used in many dishes. At its very core, roux’s consist of flour and some type of oil or fat. Roux’s are divided into three subcategories: light, medium, and dark (L. Hartman, personal communication, September 1, 2014). Lighter roux’s are typically used in sauces with darker meats to give a “toasted, nutty flavor” while dark roux’s are commonly used with white meats (Prudhommes, pg 27). Generally, after the roux has reached the desire color and taste, vegetables are added to it. Cajun cuisine has three main vegetables that are added to almost every dish: onion, celery, and bell peppers. These three staple vegetables are often called the ‘Holy Trinity.’ However, the function of the trinity is not to serve as the primary vegetables of the dish, rather they are seasoning vegetables. The seasoning vegetables break down during the processes of cooking and season the other ingredients (Wuerthner, n.d. p. 1). Besides the trinity vegetables, okra is another common vegetable that is used. Okra is from African descent, which shows the influences of the other cultures as well (Dry, n.d. para. 2). Additionally, garlic and different types of peppers are frequently added to Cajun dishes. A common misconception surrounding Cajun cuisine is that it is spicy because of the type of seasoning and spices used.

Stir in 1 cup homemade cream of celery soup; reduce heat to medium and simmer 10-15 minutes until soup begins to thicken.

beef mixed with the green beans, as well as onion. Sometimes the rice is with cabbage or other green

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

Now you have to bring the soup together with all the beautiful roots and veggies you're ready to cut. At this point you're almost ready to dig in. Take out your cutting board and carefully start cutting the 3 plantains in 6 pieces, the yam in 6 pieces, the 2 corns in ½ , the taro into ½ and the west indian pumpkin in ½. After cutting all you roots add into the pot aside with meat and let simmer for 15 minutes.

After doing all my research on the Vietnamese food, I now want to travel there and try it all!! In the 1800’s, during the Nguyën Dynasty, the French established a colony in Vietnam and they brought along their own food, which shortly became a huge influence on the Vietnamese cuisine. Foods like carrots, potatoes, lettuce, and others are all a few of the ingredients the French introduced to the Vietnamese that they now use on a daily basis in their cuisines. Coffee and baguettes are two of the mostly influences foods introduced by the French, along with several others (Wiens, Mark, 2013).

Turtle soup recipe:1 ½ pound turtle meat, 2 ¾ teaspoon salt, ¾ teaspoon cayenne, 6 cups water, 1 stick butter/margarine, ½ cup flour, 1 ½ cup onions, 2 tablespoons shallots, ¼ cup bell peppers, ¼ cup celery, 3 bay leaves, ½ teaspoon dried leaf thyme, 2 tablespoons minced garlic, 1 cup chopped tomatoes, ½ cup Worcestershire sauce, 3 tablespoons fresh lemon juice, ½ cup dry sherry, ¼ cup chopped parsley, ½ cup chopped green onions, 4 hard boiled eggs finely chopped, 2 tablespoons chopped green onions, and 2 tablespoons chopped hard boiled eggs.

Grandmas chicken and dumplings, start with 5 cups of flour into a mixing bowl. Add a table spoon of salt, a half a cup of lard. Knead the flour until you can form it into a ball. Put it on a cutting board and roll the dough out. Cut into two by two square shapes and put that aside. Then they prepare the chicken by putting a 2.5-pound chicken into a crock pot, cook for 6 hours on low. The broth from the chicken is added to another pot, and remove the chicken from the bones and add this chicken to the pot with the chicken broth. Let that simmer, when it starts to boil add the dumplings that were previously cut out. Stir the mixtures together for about fifteen minutes, then the dumplings are ready to be served. What I do, I buy a can of buttermilk

with a great cheddar cheese and caramelized onions. I recommend that you first try it

Pho is the most popular dish among the Vietnamese society. What is pho? Well Pho is a Vietnamese noodle soup, but there are two type of common pho and that is Pho Bo (beef noodle soup) and Pho Ga(chicken soup). Pho Bo is beef broth and that is made by the stewing of a cow bones in a large pot for quite some time. Pho Ga is very similar to Pho Bo. Instead of beef broth is made of chicken broth and that is made from stewing chicken. The noodle itself is made from varieties of rice. However, the ingredients and toppings may vary a slight bit in the North and the South. And that is topped with numerous herbs like: lime, bean sprout, mint leaves, basil green onions, and several other vegetables or fruit. This dish is absolutely refreshing and warming for the soul. With the brutal cold, pho was home of the North. Pho is normally eaten for breakfast, but many of people eat at lunch, or even dinner.

A properly constructed Béchamel is creamy, and smooth with no lumps or graininess. You must use a stainless steel pan to cook in, if an aluminum pan is used it can discolor the white sauce to a murky grey. The flavor of the onion and clove used to season the sauce should be noticeable, but not strong enough to overwhelm the milk base. In similarity the sauce should not taste like the roux. Béchamel should have a sheen white color, and should be thick enough to coat the foods lightly in on the dish. Classically Served With, Eggs, Fish, Steamed Poultry, Steamed Vegetables, Pastas, Veal