Haute Cuisine: 5 Double Passes to Give Away

 

 

I have not the custom of giving gifts on the blog, but this is what I thought readers enjoy the food blog. The good people at TM Advertising rendered to our readers the chance to win one of five double passes to see what appears to be a gourmet French alley film well: good food. You can see the trailer of haute cuisine.

Gift to entry is simple. All you need to do is like our facebook page and leave a comment on this post telling me what your favorite food is French. We would also be happy if you could share this page on Facebook or Twitter so you can help spread the word about the food blog. It's as simple as that. Winners will be chosen at random and will be announced on April 21; Each winner will receive a double pass to use the main exit after April 25. Sweepstakes open only to Australians.

Here's more information about the film:

Haute Cuisine (French title Les Saveurs du Palais)

Hortense Laborie, a renowned chef from the Perigord, is surprised when the President appoints his personal chef, responsible for creating all your meals at the Elysee. Despite jealous resentment of other kitchen staff, Hortense itself, with its indomitable spirit established quickly. The authenticity of the cuisine seduces from the president, but the corridors of power are full of traps ...

Haute cuisine is a delicious drama with a generous pinch of comedy, based on the true story of an extraordinary private chef of President François Mitterrand, Daniele Delpeuch.

He turned to the Elysee, regional France and Antarctica, and full of tempting dishes and pictures of amazing foodie.

The film is directed by French director and screenwriter, Christian Vincent and Catherine Frot stars (nominated for a César Award for Best Actress), Jean d'Ormesson and Hippolyte Girardot.

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Taro Chips with Dijon Mustard

 

Have you ever come home from a trip away and find no food - nothing ready at least - and then you mess around so fast you can throw together as a offering to the gods of hunger? Today was one of those days. My fridge had a great taro in it, and a pot of mustard. Since embracing the Paleo diet, I keep a variety of root vegetables in my fridge: sweet potato, purple sweet potato, sweet potato and Japan, Taro. Taro is not as attractive as sweet potatoes; its flavor is mild and the texture is definitely in starch, which might explain why he was the only tuber left in my fridge.

Although this is not the most exciting tuber, taro Lebanese Kolkas we love and call, a name related to taro tuber name America. Prepare taro usually in boiling water or fry, then cover with tarator tahini sauce, garlic, lemon juice and salt. Thus prepared, taro is super delicious. Today, however, I felt like chips (fries or, depending on where you live) and mustard. Taro quickly cooked. If finely slice is extra crispy. If it is thick, it has more of a comfort food chewiness. Using a mandolin is useful to achieve constant cutting width. I personally used a knife tonight because could not be bothered mandolin dishes.

Taro Chips Recipe with Dijon mustard

I fry most things with coconut oil, because I'm a fan of saturated fat. If coconut oil is not available, who had fried taro duck or goose fat, butter, lard or tallow. Heat your options fat to 160 C and add the slices in batches to suit the amount of fat you have available. Fry until golden taro tour (about 4 minutes). Dusting the pieces with salt and immersing them in a good quality Dijon has some heat thereto. It is a great thing - hearty and delicious - so beware you might get addicted (not that there's anything wrong with that). In Sydney, you can find taro any Asian grocer and Italian and should cost a bit more than its medium potato. Try it and let me know how you like it!

 

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