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French Twist Food - Yahoo Recipe Search
Food.comMake and share this Twisted Tartar Sauce (French Polynesia) recipe from Food.com.Food NetworkAs a multi-cultural chef, there is nothing I love more than merging my favorite childhood dishes to create fun and exciting ways to serve nostalgic foods with a twist of fusion. Just like any great tacos, what makes these so good is the ratio of meat to tortilla – in this case fry bread – and FLAVOR! The toppings are just as important as the protein itself. These fusion tacos give you the perfect balance of spice and acidity from the slaw and the perfect bread for soaking up all the juices. There are various shapes and sizes of the beloved fry bread among Native American communities, but this particular size is best used specifically for tacos! Typically, this dish is known as the “Indian taco,” and is often sold at powwows and Native American gatherings. It’s usually the size of your head, mounted with ground beef and beans and topped with shredded Cheddar cheese, sour cream and picante salsa. If you’re lucky, you may find a vendor serving it with fresh chopped onion. I never understood why more Native vendors don’t use ingredients that highlight other traditional foods or proteins for this dish. On the journey to explore more of my own cultural foods, I’ve found wild game to have more versatility than is commonly seen on restaurant menus. Venison steaks are what you're likely to find on high-end American-French restaurant menus and were never associated with “Indian tacos.” Growing up I ate every part of the hunted animal due to my grandfather being a passionate hunter. Every year after deer hunting season in Kansas, without fail, he would bring over a cooler full of different cuts and ground deer meat wrapped in white butcher paper. We would store it in the freezer and use it throughout the year until we ran out or until the following deer season. If we had any leftover, we gifted it to friends or neighbors to make room for the newly hunted cuts. I grew up very humbly in the Midwest and survived a childhood full of struggle meals. I never recognized having freshly hunted wild game delivered to my doorstep as a privilege, but as an adult and seasoned chef, I know it is a treat! As mentioned, the toppings are just as important as the protein. This is where you can get creative and really build the SABOR (flavor) on the taco. From pickled toppings to freshly chopped cilantro, these are the supporting actors for this star dish. The pickled slaw adds acid, spice and everything needed to set your tastebuds on a trip to flavor town. It's the perfect complement to the hardiness of the beans and warm spiced venison.Food NetworkA light, spicy twist on a traditional summer vegetable soup. French 'pistou' is a distant relative of the Italian pesto, but my version reflects the Vietnamese influence on modern French food.EpicuriousThis tropical twist on the French classic _moules marinières_ serves up briny mussels in a tangy coconut broth enhanced by ginger and lemongrass. You'll find the pretty green stalks of fresh lemongrass in the produce section of many fine supermarkets and specialty-food shops, alongside the brown knobby fresh ginger rhizomes, or roots. Both aromatics need to be peeled before using, and both have dense, stringy flesh that can be difficult to mince. Grating is a good solution for ginger; include the juices that are extruded when you scrape. For lemongrass, peel and use only the tender midsection of the slender, bulblike stalk. Smash it with the flat side of a chef's knife to make mincing easier. Increase your dining pleasure by sipping, as an accompaniment, any bright, fresh white wine that offers good acidity. Think sparkling wine, unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc.AllrecipesThis is a recipe that my MIL gave me. It's French Canadian and called Pate Chinois, which translates to Chinese Pie. It's a little twist on shepherd's pie but it's simple, delicious and sticks to your ribs on a cold, wintry night! Leftovers (not typical in my house!) are even better as the flavors all blend nicely. Good comfort food!AllrecipesThis cassoulet has a decidedly Cajun twist as it uses the 'holy trinity' (onion, bell pepper, and celery) instead of the French mirepoix (onion, carrot, and celery). I'm not a fan of overly spicy food, so my seasoning is a starting point for those with a more mild palate.Food52Eggs Sardou was created at Antoine's Restaurant in New Orleans and named in honor of the French playwright Victorien Sardou's visit to the restaurant. It originally consisted of poached eggs topped with artichoke hearts, ham, anchovies, truffles and hollandaise sauce. Most of the popular recipes omit the ham, anchovies, and truffles in favor of creamed spinach. This recipe is a riff on Eggs Sardou—reminiscent of the original (and variations), but somehow different. It is great for brunch or lunch, and can be multiplied to serve more people. To me, this is the ultimate in comfort food--eggs over vegetables--The creme fraiche gives it a more elegant twist. The spinach/artichoke combination is a great base for broiled fish, or can be served with lentils for a vegetarian dish (minus the bacon). (I have been having trouble with my camera/computer connection but will try to upload a photo during the week.) - drbabsYummlyRaspberry Mousse is an elegant dessert, at once decadently rich yet surprisingly airy and light — an edible oxymoron with the pure flavor of fresh raspberries. Lightened with beaten egg whites and whipped cream, then tinted a perfect pink from the raspberry puree, it brings a light ending to a rich meal. It's classic French sophistication that never fails to impress! ## What is mousse? How is it different from pudding? The word “mousse” is from the French, and translates as “foam” or “froth.” Pudding is dense and heavy (and yes, delicious in its own right) and is typically made with whole milk. Mousse contains heavy cream, but by whipping it and using other light ingredients (like fresh berries and beaten egg whites) the resulting dessert is fluffy and sweet with a soft and delicate texture. ## Does mousse need powdered gelatin to hold its shape? Many mousse recipes call for adding an unflavored gelatin mixture to the base to give firmness to the final dessert. However, with both egg whites (beaten until stiff peaks form) as well as whipped cream, this mousse has enough structure to support itself as is. Not using gelatin ensures that vegetarians can enjoy it as well (most gelatin is animal-based). ## I have regular white sugar in the cupboard — do I really need superfine sugar? In short, yes. Using superfine sugar ensures that the texture of this raspberry mousse will be perfectly smooth — with no unpleasant graininess or crunch — because it dissolves much more quickly. However, there’s a simple solution if you can’t get to the store: Blitz your regular white sugar in a food processor for 30 seconds to 1 minute, and voila! Homemade superfine sugar. ## What kind of cream should I use? You can use either heavy cream or whipping cream. Heavy cream has the most milk fat at about 36%, whereas whipping cream typically has around 30%. You may also see "heavy whipping cream," which is the same thing as heavy cream. Just don't substitute light cream, as it doesn't have enough fat to whip up properly. ## Do I really have to strain the raspberry mixture through a sieve? In this recipe, getting all the seeds out of the raspberries makes a huge difference in how we experience the final dessert. A hallmark of mousse is that it's perfectly smooth, with an intense flavor that comes only from the essence of the main ingredient — whether it’s dark chocolate or the best fresh raspberries. ## Could other berries work in this mousse? Yes! If you have sweet strawberries or ripe blackberries, go for it. Foraged fruit can have varying levels of sweetness, though, so be sure the fruit isn't too tart before using it here. Just cook the fruit in a small saucepan as indicated in the first step, give it a quick taste, and adjust the sugar as needed. While fresh is always better, you could use frozen raspberries if needed — just be sure to defrost them first, and drain off the excess liquid. ## What’s the best way to serve mousse? Mousse benefits from a festive serving dish since it doesn’t have a shape of its own. Clear glass is a great way to highlight raspberry mousse’s ballet-slipper pink color. Stemless wine glasses provide stability and offer a pink window into what’s to come, while 4-ounce Mason jars keep it simple yet sweet. This recipe adds an extra twist by topping the traditional mousse with a decorative frozen mousse topper. This adds not only visual appeal but a contrast in textures and temperature that is sure to wow your guests even more. Need more ideas? Use a cute heart-shaped mold for a special Valentine's Day treat, sprinkle with fresh raspberries, or top the mousse with shaved chocolate for that classic chocolate-raspberry flavor. ## What do I do with the leftover egg yolks? Don’t toss those yolks! Put them in the fridge in a small bowl with plastic wrap touching the surface until ready to use. You can use yolks in a classic Caesar Salad, make a homemade aioli sauce, or use for other dessert recipes such as a classic crème brûlée or custard.AllrecipesI tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki.
