Anagram & Information om | Engelska ordet CASSOULET

Exempel på hur man kan använda CASSOULET i en mening

• While some historians have theorized that baked beans had originated from the cassoulet or bean stew tradition in Southern France, this is unlikely as the beans used to make baked beans are all native to North America and were introduced to Europe around 1528.
• The dish spread with the Roman Empire and gave rise to dishes such as the French cassoulet, the Milanese cassoeula, the Romanian fasole cu cârnați, the fabada asturiana from Northwestern Spain, the Spanish cocido madrileño and olla podrida, and the feijoada of Minho Province in Northern Portugal.
• The region features a robust cuisine including cassoulet and confit de canard and wines including the corbieres, minervois and malepere.
• Clay remained popular for those dishes that depended on the unique qualities of clay cooking; Food & Wine called out such dishes as biryani, cassoulet, daube, tagine, jollof rice, kedjenou, cazuela, and baked beans.
• Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread; gâche mêlaïe, apple pudding; "bean jar", a type of cassoulet of pork and beans; and conger soup.
• Goose confit is associated with the Béarn and Basque regions with their classic specialties of cassoulet and garbure, hearty and earthy dishes of confit and beans.
• It is also famous for its dried haricot beans, the lingots de Lauragais, which are used in cassoulet.
• In February 2002, D’Artagnan opened a restaurant and retail shop, D’Artagnan the Rotisserie, which served Gascon specialties, including foie gras burgers, cassoulet, duck confit, Armagnac, and the wines of the Southwest region of France.
• The "substantial dishes" chapter discusses and illustrates the merits of risotto and paella, and deals with polenta and spaghetti – both less familiar in Britain then than now – and goes on to describe cassoulet.
• Rather, it is the venerable evolution of Latin dishes such as the French cassoulet - a white bean ragù with goose, duck or mutton meat - which requires a stoneware pot - cassole - to be prepared.

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