gastronomy in europe

7/28/2019 Gastronomy in Europe

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Special thanks to: _ All cookers (professionnal, amateurs, families and students). _ our schools, headmasters, colleagues ans especially theComenius team,

_ European Union and our national agencies, _ our stomaches which resisted to all these tastes!

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Succint brief:

This project has been prepared in the context of aComenius program, called Rainbow Project (2011-2013). This is the french contribution, in order toperform English, in a cultural point of view.

1_ Gastronomy during the Comenius project, Rainbowproject. Pages 4-22

2_ Gastronomy and its recipies: how to impress yourguests. Pages 23-28

3_ Games about Gastronomy, how to imporve yourEnglish. Pages 29-38

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FranceSeptember

2011.

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Copper engraving called"Au Gourmand," used as aletterhead on an 1816 billof Paris traiteur Corcellet atthe Palais Royal. This billwas charged to AnthonyMorris of Philadelphia, whowas visiting Paris at thetime. ROUGHWOODCOLLECTION.

Saint Barnardcathedral, Romanssur Isre.


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Lesson for a whole meal, in Lyon.

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Cook and go, Lyon.


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Chapoutier vineyard,Tain lHermitage.

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Pascalis bakery, makingof a pogne.


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How to make a chocolatebear?Patissier Lionneton,Bourg de Page.

French studentstranslating Lionnetonexplanations.

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GreeceJanuary

2012

Greek tavern, a countrybetween the Egean seaand the mountains

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The Acropolis, Athens.


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Salad and baklava.

Orange tree, in the streetof Perama.

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Greek meal.

Aesclupios, the food asmedecine?

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SpainApril2012

Villaviciosa deCordoba, Andalousia

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Olive trees in theSierra Morena.


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Visit of a vineyard

Spanish hosting family

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Spanish Ham

Spanish snails

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TurkeySeptember

2012

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Koaceli school.

Seesight in Holy Sophia.


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Presentations of dishes, inthe partners countries

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Turkish hosting, made bythe families.


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Turkish sweets.

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Visit of a turkishfactory, making of pismanye.


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RomaniaDecember

2012

Visit of theromanian

parliament

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Romanian dessertsmade by the families


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Romanian hospitality.

A Christams feeling

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Poland

April 2013

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Polish meals made by thehosting families.

Catholic church of Kurow


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A cooking lesson to makepierogi.

Lublin brewery.


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Bakery lesson: howto cook a polishcock.

Traditionnal polish dances at school


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1 Recipe for one wish:

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Gratin DauphinoisWhat is Gratin Dauphinois?

A popular recipe coming from the French Alps with slice potatoes andcheese.Gratin Dauphinois Recipe serve 6Step 1: Preheat oven to 360F (180 C). Slice the potatoes into thin slices (1/8 inchthick). Rinse in cold water. Drain and dry in a towelStep 2: Put the potatoes in a pan and cover with milk. Add saltStep 3: Bring to the boil starting at moderate heat for 5 minutes then low heat for 10minutes. Stir from time to time.Step 4: Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to thelayer. Put the second half of the potatoes and cover with the cheese and doublecream left.Step 5: Put the dish in the oven and cook for 1 hour at 360F (180 C). GratinDauphinois is ready when the top is gold and brown.Wine suggestion: Red Bordeaux wine or Beaujolais Villages , not too dry white wine(French Wine Guide ).Bon apptit
http://www.terroir-france.com/wine/bordeaux.htmhttp://www.terroir-france.com/wine/wines_beaujolais.htmhttp://www.terroir-france.com/http://www.terroir-france.com/http://www.terroir-france.com/wine/wines_beaujolais.htmhttp://www.terroir-france.com/wine/bordeaux.htm


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Spanish Tapas RecipesIn the Mediterranean diet it is typical to begin the food with succulent starters to open upthe appetite. Either in complete portions or in half rations - the famous tapas appetizers are usually served before the food. Of the endless variety of starters that ispossible to find - there is not town that doesn't have his own - we introduce a selectionthat we believe you will really enjoy.Foie Toast with Jamon Ibrico : This extraordinary and Special Ham deserves its own

space. The Iberian Acorn Ham it's exclusive from Spain. Iberian hogs are born, fed andraised in the south and northwest of SpainShrimp Fritters - Tortillitas de Camarones : I have eaten these crisp, delicious shrimpfritters only in Andalusia, where deep-frying reigns supreme. They are at their best whenmade with chickpea flour, but regula r flour is just OK.Spicy Sausage and Cheese Tortilla : This substantial tortilla is delicious hot or cold. Cut itinto chunky wedges and serve for supper or a light lunch with a fresh tomato and basils alad. The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor.Barbecu ed Mini Ribs : These tasty ribs are known as Costillas in Spain. They aredelicious

cookedon a barbecue and almost as good when cooked under a hot grill. If you

prefer a sweeter flavor, use freshly squeezed orange juice instead of the sweet sherry.Fried Black Pudding (Morcilla Frita) : Spanish morcilla - black pudding - is the firstsausage to be made from the freshly killed pig and is very popular throughout Spain. It isflavored with spices and herbs, usually including garlic and oregano, and has awonderfully rich, spicy taste.

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http://www.spain-recipes.com/barbecued-mini-ribs.htmlhttp://www.spain-recipes.com/foie-toast-jamon-iberico.htmlhttp://www.spain-recipes.com/shrimp-fritters.htmlhttp://www.spain-recipes.com/spicy-sausage-cheese-tortilla.htmlhttp://www.spain-recipes.com/barbecued-mini-ribs.htmlhttp://www.food.com/library/flour-64http://www.spain-recipes.com/fried-black-pudding.htmlhttp://www.spain-recipes.com/fried-black-pudding.htmlhttp://www.food.com/library/flour-64http://www.spain-recipes.com/barbecued-mini-ribs.htmlhttp://www.food.com/library/pickle-607http://www.spain-recipes.com/spicy-sausage-cheese-tortilla.htmlhttp://www.spain-recipes.com/shrimp-fritters.htmlhttp://www.spain-recipes.com/shrimp-fritters.htmlhttp://www.spain-recipes.com/shrimp-fritters.htmlhttp://www.spain-recipes.com/shrimp-fritters.htmlhttp://www.spain-recipes.com/foie-toast-jamon-iberico.htmlhttp://www.spain-recipes.com/barbecued-mini-ribs.html


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DirectionsPreheat oven to 350 degrees F(175 degrees C).Butter the bottoms and sides of a 9x13 inch pan.Chop nuts and toss with cinnamon. Set aside. Unrollphyllo dough. Cut whole stack in half to fit pan.Cover phyllo with a dampened cloth to keep fromdrying out as you work. Place two sheets of doughin pan, butter thoroughly. Repeat until you have 8sheets layered. Sprinkle 2 - 3 tablespoons of nut

mixture on top. Top with two sheets of dough,butter, nuts, layering as you go. The top layer shouldbe about 6 - 8 sheets deep.Using a sharp knife cut into diamond or squareshapes all the way to the bottom of the pan. Youmay cut into 4 long rows the make diagonal cuts.Bake for about 50 minutes until baklava is goldenand crisp.Make sauce while baklava is baking. Boil sugar and

water until sugar is melted. Add vanilla and honey.Simmer for about 20 minutes.Remove baklava from oven and immediately spoonsauce over it. Let cool. Serve in cupcake papers. Thisfreezes well. Leave it uncovered as it gets soggy if itis wrapped up.

Baklava.


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3/4 cup (1 sticks) unsalted butter, room temperature2 cups sifted cake flour, plus more for pans1 tsp baking powder tsp salt1 cup sugar

4 large eggs, lightly beaten2/3 cup sour cream1 tsp pure vanilla extract cup coconut milk1-1 cup sweetened condensed milk1-2 cups flaked coconut1 lb whipped cream

Heat the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round cake pan with parchmentpaper. Dust the bottom and the sides of the cake pan with flour, and tap out any excess. Sift together flour,baking powder, and salt, and set the bowl aside.In another bowl, cream butter with an electric mixer on medium speed until fluffy. Gradually add sugar, andkeep beating until the mixture is fluffy and light in color (about 3 minutes). Then drizzle in eggs, beating onmedium speed until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3minutes.Then, add flour mixture and sour cream alternately to the batter, a little of each at a time, starting andending with the flour mixture. Beat in vanilla. Pour the batter into the pan. Bake cake in preheated oven untilthe top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40-50minutes. Rotate the pan in the oven, if needed, for even browning. Transfer cake pan to wire rack to cool,about 15 minutes. Remove cake from the pan, and let cool completely on the rack, top up.To assemble, remove parchment paper from the bottoms of the cake. Split the cake in half horizontally with aserrated knife. Set aside the prettier dome for the top layer. Place the other another layer, dome side down,on the serving platter. Use a fork to poke all over the top of the cake, in 1 inch intervals.In a small bowl, stir together the coconut milk, and sweetened condensed milk. Evenly pour half of the milkmixture over the cake, then sprinkle with 3-4 tablespoons of coconut flakes over the cake. Let it absorb theliquid for 15 minutes in refrigerator. Then, spread a generous 1 cup of whipped cream over coconut flakes.Top cake with the reserved domed layer, and poke all over with a fork, in 1 inch intervals. Pour the remainingmilk mixture evenly over the cake. Sprinkle with 3-4 tablespoons of coconut flakes over. Chill cake in therefrigerator until cold, about 1-2 hours. Frost outside of cake generously with whipped cream and sprinkleremaining coconut flakes all over cake including the sides while frosting is soft. Keep refrigerated.ENJOY

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Romanian Mamaliga Balls are another example of Eastern Europeans' love of food tucked inside other food.Cornmeal porridge - mamaliga - is cooked until thick, portioned into balls and stuffed with salami or smoked sausageand fried.

The influence of the Mediterranean on Romanian cuisine is evidenced in this cornmeal porridge which is theequivalent of Italian polenta.

This is a great appetizer, snack or finger food appropriate with cocktails. Substitute the salami with chunks of ham orfeta cheese.Makes 6 to 8 servings of Romanian Mamaliga BallsPrep Time: 15 minutes

Cook Time: 3 minutesTotal Time: 18 minutesIngredients:2 cups fine yellow cornmeal2 1/2 cups water3/4 teaspoon salt1 tablespoon butter1 cup salami or smoked sausage or pepperoni, casing removed and roughly choppedPreparation:Stir cornmeal, water and salt together in a heavy saucepan. Bring to a boil, reduce heat and, stirring frequently, cook12 minutes or until thick enough to be scooped. Stir in butter and adjust seasonings.

Heat oil in a heavy-bottomed pot or deep fryer to 350 degrees. Using a cookie scoop, portion out balls. Flattenmamaliga in the palm of your hand, add a chunk of salami to the center, seal completely and roll into a ball.

Fry balls 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with sliced tomatoes and fresh herbsor, to be untraditional, with a marinara dipping sauce.

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6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock

4 large dill pickles , shredded1/2 cup pickle juice , from the pickle jar 2 1/2 cups thinly sliced potatoes2 tablespoons instant flour 1 cup milk1 egg2 tablespoons soft butter arnish

chopped fresh dillsour creamsalt and pepper

Directions::In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes.Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft(about 10 minutes).Combine flour and milk, add to broth, bring to a boil and remove from heat.Combine egg and butter and stir into broth.Return pot to the stove and heat through without boiling. Season with salt and pepper.Garnish with sour cream and or dill.

Polish Dill Pickle Soup

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http://www.food.com/library/pickle-607http://www.food.com/library/pickle-607http://www.food.com/library/potato-106http://www.food.com/library/flour-64http://www.food.com/library/milk-360http://www.food.com/library/egg-142http://www.food.com/library/butter-141http://www.food.com/library/dill-164http://www.food.com/library/sour-cream-147http://www.food.com/library/sour-cream-147http://www.food.com/library/dill-164http://www.food.com/library/butter-141http://www.food.com/library/egg-142http://www.food.com/library/milk-360http://www.food.com/library/flour-64http://www.food.com/library/potato-106http://www.food.com/library/pickle-607http://www.food.com/library/pickle-607


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Games about european

gastronomy:

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Game petit Bac :( 2 or 3 players), 1 minute to answer, 1 point bygood answer, the winner is the one who wonthe more points.

Quote 3 typical French foods.Quote 3 typical greek foods.Quote 3 typical spanish foods.Quote 3 typical turkish foods.Quote 3 romanian foods.

Quote 3 polish foods.Quote a maximum of fruity desserts.

Main hall, in thelyce AlbertTriboulet, Romanssur Isre, France.


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Riddles!

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1) It is a dish composed of eggplants,

tomatoes, sheep. I comes from Greece.2) It is a cold soup of tomatoes, from Spain.3) It is a french traditionnal dish composed of

potatoes and cream.4) It is a very famous sandwich coming from

the Middle East.5) This is a romanian cake, made of sugar,

milk, eggs and grappes.6) It is a delicious dish made of sauerkraut,

vegetables, mushrooms, sausages andsmoked meat. It comes from Poland.


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Robin of wood:Arrows right in the target!

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Uzo Great BritainKebab FranceSausage ItaliaPaella Turkey

Pudding GermanyPasta GreeceCamembert SpainRaviolesTapas

Lyce Albert Triboulet,Romans sur Isre, France.


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Crossword.

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J E T A B M O I U T U R K E Y

Q U F T E R E E G A T M C M D

M I R U E O C K J R C F S J Z

S P A I N X E P H T Q R P K B

D U N G Y R E U Y E S O U P AA R C U O S R E Y T L U U E K

R Y E G N Y G P B A K M P R L

Q T H P E X N I N T A A P S A

Z J S F R J D K I I N N O C VE S U R I M I M C N M I S T A

A G E E E R E T F U Q A Y E K

C H U R R O S R U T P U I O M

B A T E N J I E K R U E P I D

M T R E A I T U Z I G U G P F

R E R L O U K O U M Y B N K A


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European recipesLink the country on the left, with the dish and the ingredients.

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Germany

Belgium

Luxembourg

Netherland

England

Greece

Italy

Denmark

France

Ireland

SandwichSMRREBROF

Kuddelfleck

Pizza

snails

Cheesecake

Fries andoyster

Snetsoap

Sausage

Olive oil

Guiness

Cottage

cheese

snail

olives

Tomatoes, cheese,ham, dough

Dark beer

Beef stomach

Bread and fish

pork

Water and peas

Potatoes and shells


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1

2

3

4

6 7 9

10

5

11

8

13

12

CROSSWORDS (2)

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1: A famous alcohol in Poland2: A greek alcohol.3: Greek and pink mousse to spread on a slice of bread for the aperitif.4: Spanish dish with rice and seafood.5: Dish with aubergine and meat.6: Little animal slowly with a shell that French eat.7: Speciality of Turkey with bread.8: Turkish cake which is very sweet.9: Made in France with wheat flour, water and yast.10: Spanish wide variety of appetizers or snaks.11: Famous dish in Poland.12:Little green animal.13: Dough spanish with a lot of sugar and fry.


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Answers to the games.

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Petit Bac .1) French food: frog legs, snails, baguette, croissants, meringue, pot au feu.2) Greek food: mussaka, feta, baklava3) Spanish food: churros, tapas, tortilla, paella, chorizo4) Turkish food: lukum, kebab, pilav rice, pestila5) Romanian food:6) Polish food:7) Fruity desserts: Poire belle Hlne, apple pie, strawberry, rasberry, charlotte

Riddles:1) It is a dish composed of eggplants, tomatoes, sheep. I comes from Greece.2) It is a cold soup of tomatoes, from Spain.3) It is a french traditionnal dish composed of potatoes and cream.4) It is a very famous sandwich coming from the Middle East.5) This is a romanian cake, made of sugar, milk, eggs and grappes.6) It is a delicious dish made of sauerkraut, vegetables, mushrooms, sausages and

smoked meat. It comes from Poland.

Robin of wood.Uzo Great BritainKebab FranceSausage ItaliaPaella TurkeyPudding GermanyPasta GreeceCamembert SpainRaviolesTapas

European recipes:Germany/ sausage/pork,Belgium/fries and oyster/potatoes, shellsFrance/snails/snails!Italy/pizza/tomatoes, cheese, ham, doughLuxembourg/kuddelfleck/beef stomachNetherland/snet soap/water, peasIreland/Guiness/dark beer Denmark.sandwich smorrebrof /bread and fishEngland/cheesecake/cottage cheeseGreece/olive oil/olives


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J E T A B M O I U T U R K E Y

Q U F T E R E E G A T M C M D

M I R U E O C K J R C F S J Z

S P A I N X E P H T Q R P K B

D U N G Y R E U Y E S O U P A

A R C U O S R E Y T L U U E K

R Y E G N Y G P B A K M P R L

Q T H P E X N I N T A A P S A

Z J S F R J D K I I N N O C V

E S U R I M I M C N M I S T A

A G E E E R E T F U Q A Y E K

C H U R R O S R U T P U I O M

B A T E N J I E K R U E P I D

M T R E A I T U Z I G U G P F

R E R L O U K O U M Y B N K A

Crossword


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1

V

2 U Z O

3 D

T K

4 P A E L L A

R

A 6 7 9

10 5 M O U S S A K A B

T A N E R

A A B E

11

P I E R O G I 8 B A K L A V A

A L B D

C H U R O S 12 F R O G S

Crosswords 2.

gastronomy in europe

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