Comments on: Foodie French Friday: Cuisine Bourgeoise

By: My Melange

My Melange — Mon, 27 Apr 2009 13:24:38 +0000

Holy Lord- that last one sounds like heaven on a plate!!

By: poppy fields

poppy fields — Mon, 27 Apr 2009 12:29:10 +0000

Osso bucco, but that’s pretty Italian, my French mil is actually Italian originally, so the comfort food she serves has that touch.
She also makes a beef dish, alouette sans tête, thin strips of beef pasted with garlic and parsley, rolled up and simmered in a delicious sauce until fall-apart tender. Mmmmm

By: My Melange

My Melange — Sat, 25 Apr 2009 15:09:49 +0000

Anne, sometimes the best dishes are left for special treats in a restaurant. But, I have EVER (and I will never) wanted someone to make me sweetbreads- it would be you xo

By: Foodie Froggy

Foodie Froggy — Sat, 25 Apr 2009 08:07:58 +0000

My favourite Cuisine Bourgeoise dish is…ris de veau (veal sweetbreads). Yes, I know, sounds disgusting but it is sooooooo good ! I never cook them though, I have them only in fine restaurants.

By: My Melange

My Melange — Fri, 24 Apr 2009 17:45:41 +0000

Well, yes, for winter- but it’s the only French comfort food I have pictures of Guess I better work on that, Anne!

By: My Melange

My Melange — Fri, 24 Apr 2009 17:44:09 +0000

Oh Isabelle- you’ve got my mouth just watering over here!! It is too bad that his cookbook wasn’t in English- or maybe you have just announced your new project- translating and re-publishing it

By: Anne

Anne — Fri, 24 Apr 2009 17:40:22 +0000

Looks very tasty!! Rather a winter meal here though…but good all the same!

By: My Melange

My Melange — Fri, 24 Apr 2009 17:35:32 +0000

No Isabelle, I did NOT know that already! Thanks so much for sharing that.

By: Isabelle

Isabelle — Fri, 24 Apr 2009 16:41:45 +0000

I forgot to tell you that the best meat for the boeuf bourguignon is the “joue de boeuf” (beef cheeks).
But you might know that alreday!

By: Isabelle

Isabelle — Fri, 24 Apr 2009 16:26:25 +0000

One of my favourite recipes from the cuisine bourgeoise is the “blanquette de veau à l’ancienne”. Absolutely delicious…
I’m French and my grandfather used to be a known chef, here in France. He’s written several cook books, one of them called “La Grande Cuisine Bourgeoise Souvenirs, Secrets, Recettes”.
Too bad it wasn’t translated in English, Im sure that you would have loved it…
Apart from the “blanquette de veau”, he also has a wonderful recipe for “boeuf bourguignon” that I make when we have an important family reunion.
But the blanquette really remains my favourite