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French Week Luncheon on Thursday, November 8th at Holloway Commons
 
 
Come celebrate this monotony breaker and divulge in some french style cuisine scattered amongst our usual daily offerings.

EURO:

 

Beef Bourguignon:
~Slow-cooked beef stew in red wine with garlic, onions & mushrooms~
Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular methods of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way.
Over time, the dish became of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first described by Auguste Escoffier.
Beef Bourguignon
   
Monkfish a l'Americaine:

This French-style stew is made with monkfish, which has a delicate, sweet flavor similar to lobster's. Braised in tomatoes and flavored with saffron it is a classic French preparation.

 

Monkfish a l'Americaine

   
Gratin Dauphinois:
~Potatoes baked in cream~
Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France.

The first mention of the dish is from 12 July 1788. The gratin dauphinois is made with uncooked potatoes, thinly sliced, and cream, cooked in a buttered dish rubbed with garlic; for 1 kg of potatoes, about 600 ml of cream, 25 g of butter and a clove of garlic are needed. The potatoes are peeled and sliced to the thickness of a coin, preferably with a mandoline; they are layered in a shallow earthenware dish and cooked in a slow oven, at about 150°C, for more than an hour; the heat is raised for the last 10 minutes of the cooking time.

Gratin Dauphinois

 

Haricots verts aux échalotes:
~Green beans sautéed with shallots~
Prepared with shallots, this dish is typical French fare. Like other green beans, haricot vert beans are merely the unripe fruits of the bean plant. Haricot vert is French for green beans and the bean is also native to France. Haricot meaning beans and vert meaning green. Haricot vert beans resemble regular green beans. However, they are a bit more slender and long than regular green beans. This bean is stringless and is considered to be a snap bean. Haricots verts have a more complex flavour than other ordinary green beans.

Green beans sautéed with shallots

 

Carrottes Vichy:

A really simple French dish made with carrots, water, butter, and parsley.
Carottes Vichy is named after the town of Vichy, located on the banks of the Allier River in the Northern part of the Auvergne region in France. The town is famous for its numerous spas and its carbonated water, which is used in this dish to soften the carrots.
Carrottes Vichy

 

 

DELI/SOUP

 

Soupe à l’oignon Francia
~French onion soup~
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a "ramequin" with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.
Generally, recipes specify that the onions should be cooked slowly, becoming cara-melized. Brandy or sherry is added at the end. The soup base is often topped with a slice of bread with crust(a 'croûte' or 'croûton').

French Onion Soup

 

Potage Parementier:
~Potato and Leek Soup~
A simple and delicious potato and leek soup. Any dish whose name includes the description "Parmentier" will contain potatoes (especially mashed or boiled) as a major ingredient. The reason for that is that thanks largely to Parmetier's efforts, the Paris Faculty of Medicine declared potatoes edible in 1772. Before Parmentier promoted the potato as a food source for humans, it was known to the French as hog feed.
Potage Parementier

 

 

Salad Russe ou Macédoine:

Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables, in France often including red beans. It is sometimes mixed with mayonnaise, making it essentially the same as Russian salad. Macédoine de légumes is also a hot vegetable dish consisting of the vegetables served with butter.

In the 1940s and 1950s, in North Africa and Québec, Québec city especially, one could buy "de la macédoine" in cans packaged by a major company. It was usually a diced mixture of carrots and peas.
Salad Russe ou Macedoine

 

 

DESSERTS

 

 

Clafoutis:
~Baked Cherry Custard~

(French pronunciation: [klafuti] ) is a baked French des-sert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with pow-dered sugar and served lukewarm, sometimes with cream. A tradi-tional clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranber-ries or blackberries.
Clafoutis

 

Crepes:

Crêpes are those delicious thin pancake-like desserts that come from the regions of France including Normandie and Bretagne. They can be savory or sweet, and eaten as a main dish or as a dessert! These are vanilla and chocolate crêpes with assorted fruit fillings so you can make it however you like!

 

Crepes