 Fondant potatoes are the cupcake-shaped item to the left of the meat | |
| Type | Side dish |
|---|---|
| Place of origin | France |
| Main ingredients | Potato, butter, stock |
Fondant potatoes, [1] or pommes fondantes [2] (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly roasting in butter and stock. [2] [1] [3]
French fries are batonnet or julienne-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
A potato chip or crisp is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter.
Mashed potato or mashed potatoes, colloquially known as mash, is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.
A baked potato, known in some parts of the United Kingdom as a jacket potato, is a preparation of potato originating from Peru. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans and tuna.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast food consisting of finely julienned potatoes that have been fried until golden brown. Hash browns are a staple breakfast item at diners in North America, where they are often fried on a large, common cooktop or grill.
Fondant icing, also commonly just called fondant, is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to modelling clay, while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. It is generally chosen for its appearance rather than the way it tastes.
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.
Gratin is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions.
Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes.
Pommes Anna, or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
They are perfect cylinders of potato browned very slowly in butter, with stock added repeatedly until they are glazed and full of flavor. Fondant potatoes simultaneously taste of pure potato and of more than potato, and they get very creamy inside.
My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
 | This article about French cuisine is a stub. You can help Wikipedia by expanding it. |