European cuisine

 Bread is a big part of the _______________  diet, and usually eaten for breakfast and as sandwiches in the evening, rarely as a side dish for the main meal.

____________  is very common throughout all parts of Germany, with many local and regional breweries producing a wide variety of beers.

fairy tale -?

Weisse Bohnensuppe (White Bean Soup)

Ingredients:

Add ___________  , onions, _________  ,  celery, and salt. Simmer for about one hour more. (Weisse Bohnensuppe (White Bean Soup)

First of them is Classical French Haute cuisine, which typically uses ____________   in the preparation of the meal. 

According to cooking style and ingredients used in different region, French cuisine can be classified into three distinct styles.

The second style is Cuisine Nouvelle. Food prepared in this style is _____________  .

heritage-?

snails-?

braised-?

соус на основе сливок-?

великолепный торт-?

Beef Bourguignon
Ingredients:

Bouillabaisse (Classic Seafood Stew)
Ingredient

Ingredients 
    x 2 pounds rockfish, filleted, cut into large pieces, bones reserved
     x 1 pound John Dory fish, filleted, cut into large pieces, bones reserved
     x 2 pounds red snapper fish, cut into large pieces, filleted, bones re-
        served
     x 1 pound striped bass, filleted, cut into large chunks, bones reserved
     x 2 pounds grouper, filleted, cut into large chunks, bones reserved
     x 6 blue crabs, broken into small pieces
     x 2 lobsters, head separated and crushed
     x 6 tablespoons olive oil
     x 1/2 medium onion, diced
     x 2 celery stalks, diced
     x 1 carrot, diced
     x 1/2 fennel bulb, diced
     x 5 garlic cloves
     x 2 large tomatoes, diced
     x 1 tablespoon tomato paste
     x 3 tablespoons pastis, licorice-flavored French liqueur
     x 1 cup white wine
     x 12 black peppercorns
     x 1 red chili pepper, dried
     x 1 bay leaf
     x 2 sprigs thyme
     x 1 pinch saffron
     x 5 parsley stems
     x salt, black pepper to taste
     x 16 small squid
     x 1 cup mussels
     x 12 to 16 baby red potatoes, steamed
     x 1 toasted baguette

Ingredients 
   x 1 pound dry navy beans
     x 3 quarts (12 cups) water
     x ½ pound ham, cubed
     x 2 tablespoons fresh parsley, chopped
     x 2 medium onions, chopped
     x 1 garlic clove, minced
     x 5 stalks of celery, chopped (including the leafy tops)
     x 1 teaspoon salt
     x pumpernickel or rye bread or rolls as accompaniment
 

Way of cooking:
Prepare the Bouillon
1. In a large, hot stockpot roast the bones of the rock fish, John Dory, red
   snapper, striped bass, grouper, crab and the lobster heads in the olive oil.

2. Once the bones are caramelized, add the onion, celery, carrot, fennel,
   and garlic and simmer for 3 minutes, stirring constantly.
3. Add the tomatoes and cook until soft.
4. Stir in the tomato paste and coat all of the vegetables and bones. Add the
   pastis, white wine and cook until dry.
5. Add the peppercorns, chili pepper, bay leaf, thyme, saffron and parsley
   stems, and then add enough water just to cover.
6. Cook until the liquid has reduced by a third.
7. Salt and pepper to taste.

Mushroom Risotto-?

Emilia-Romagna -?

Rote Grütze -?

________________  is red fruit pudding made from black and red currants,
raspberries and strawberries or cherries, which are all cooked in their juice,
thickened with cornstarch or corn flour served with cream, vanilla sauce or
ice-cream.

Way of cooking:
1. Soak beans in a bowl in 7 1⁄2 cups water overnight. Heat 2 tablespoons of
   duck fat in a pot over medium-high heat. Add half the garlic, onions, and  carrots and cook until lightly browned, about 10 minutes. Add ham hocks
     along with beans and their water and boil. Reduce heat and simmer beans
     until tender, about 1 1⁄2 hours.
2.   Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone,
     and gristle. Chop meat; add to beans. Set aside.
3.   Heat 2 tablespoons of duck fat in a Dutch oven over medium-high heat.
     Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add
     remaining garlic, onions, and carrots; cook until lightly browned, about
     10 minutes. Tie together oregano, thyme, and bay leaves with twine; add
     to pan with tomatoes; cook until liquid thickens, 8—10 minutes. Add
     wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook,
     uncovered, until liquid has thickened, about 1 hour. Discard herbs; set
     Dutch oven aside.
4.   Meanwhile, fry duck legs in 2 tablespoons of duck fat in a skillet over me-
     dium-high heat for 8 minutes; transfer to a plate. Brown sausages in the
     fat, about 8 minutes. Cut sausages into slices. Pull duck meat off bones.
     Discard fat and bones. Stir duck and sausages into pork stew.
5.   Heat oven to 300˚. Mix beans and pork stew in an earthenware casserole.
     Cover with bread crumbs; drizzle with remaining duck fat. Bake, uncov-
     ered, for 3 hours. Raise oven temperature to 500˚; cook cassoulet until
     crust is golden, about 5 minutes.

Ингредиенты:
    x 175 г муки;
    x 75 г сливочного масла;
    x 250 г сыра «Чеддер»;
    x 4 помидора;
    x 200 г бекона;
    x 5 яиц;
    x 100 мл молока;
    x 200 мл сливок;
    x черный перец по вкусу;
    x тимьян по вкусу;
    x щепотка соли;
    x 2 ст. ложки холодной воды.

combination of seafood, meat, vegetables, beans, and seasoning.

хамон-?

 •• 1/4 chicken
     •• 1 beef rib or pork chop
     •• 1 lamb chop
     •• 2 slices of bacon
     •• 4 Spanish sausages
     •• 2 carrots
     •• 4 yellow potatoes cut into large pieces
     •• 1 parsnip
     •• 1 leek
     •• 1 celery stalk
     •• 1 box of pasta
     •• flour
     •• salt and pepper to taste
     •• 1/3 lb. ground beef
     •• 1/3 lb. ground pork
     •• 1 egg
     •• 2 cloves garlic, minced
     •• 1 tablespoon parsley, minced
     •• 2 tablespoon milk
     •• ¼ cup fresh breadcrumbs

Pumpkin Crema Catalana

 •• 2 egg yolks
      •• 2 tablespoon castor sugar
      •• 250 g mascarpone or cream cheese
      •• 175 ml strong black coffee (make the coffee with 175 ml water with
          2 tablespoon of coffee)
      •• 3 tablespoon brandy (cognac)
      •• 150 g sponge fingers (sponge cake cut into fingers)
      •• A few drops of vanilla essence
      •• Cocoa powder for dusting