Ragout. History courses

Ragout. History courses

I wonder how often, creating in the kitchen the next culinary masterpiece, we think about the history of dishes prepared by us? Who and how long it has created, in which countries it is most popular and how to mutate before appear on our table? Once again, by preparing one of the most popular dishes in our family, I suddenly, unexpectedly for itself, asked the question. And that’s what I learned …

The word «stew» is derived from the French ragoûter, which means «to excite the appetite.» And cook it so long ago that a stew already legendary … It is said that during the Hundred Years War with England was the case when during the siege of a town in Languedoc, residents, exhausted by hunger, gathered in the main square. They thought about how they get food.

Residents lit on the square a huge bonfire, and everyone put into the pot the products that he has remained. The fire was kept up until not appeared in time help and the siege has not been lifted.

But the surprising thing is that even in the celebration of the liberation of the city the main treat was not a traditional venison on a spit, and it is a dish cooked in a huge pot and become a symbol of universal unity — stew Cassoulet (le cassoulet), named after the bakeware in which prepared.

In those days, the clay Cassola was available every peasant family in France, but now similar utensils can be bought in almost every supermarket.

Of course, the principle of cooking stew itself so ancient that sort, who first prepared it is not possible. Dishes like French stew, can be found in the kitchens of almost all European countries.
In Morocco, for example, and to this day is very popular tagine (this dish, and dishes), which also can be considered a kind of stew.

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Ragout. History courses

Traditionally, we began to prepare this dish in its own way in different districts of France, and, of course, cook each of them thinks it is a recipe for the most successful and delicious. Thus, the residents of Toulouse used with pork, duck, goose, and the famous Toulouse sausage, karkassontsy — lamb and game for hunting season, and the inhabitants of Castelnaudary — goose and pork.

With the advent of high cuisine from the French stew originally served as the appetizer and the main course was served before. It was prepared by quenching the pieces of meat or beans (and sometimes of both) over a slow fire. The resulting sauce diluted wine or beer, or thickened with stale bread.
Today stew prepared from virtually anything! There are many of its species: stew in Bulgarian, is Algerian, is Belgian, Viennese, in Louisiana, in Georgian, in Toulouse, on the Mexican … One of his most famous species is Stu — the most Irish stew, praised Dzh.K.Dzheromom.

Ragout. History courses

Ragout. History courses

Ragout. History courses

Ragout. History courses

In Russia, the word stuck to designate foreign dishes, and only later was fixed for the names of all the dishes of this kind. And now the stew — this is not so much the name as the technology of preparation.

Attractive aroma, obtained in the course of joint suppression of ingredients — that’s «calling card» of any stew. The recipe mix different types of meat and poultry, meat and vegetables, even fruits and berries.

And if the vegetable stew can still serve as a snack with success, the meat — it served as the main hot dish. It is important to remember that stew assumes that pieces of meat and vegetables will be distinguishable and give a great combination of taste and aroma is by mixing the individual components. That is, the stew — this is not the porridge and soup.

Ragout. History courses

And, of course, there are many points to keep in mind if you decide to cook this great dish.

-for stew meat is not cut too small pieces. In any case, large pieces, mixed with vegetables, look much more profitable.
-According to the French tradition of cooking meat is roasted separately and only then mixed with the other ingredients.
-Spices for stews in most countries used the most simple: a mixture of herbs, pepper, salt and bay leaf.
-Zucchini and eggplant cook faster than most vegetables, so they need to lay almost at the very end.
-In addition, it is important not to forget that the eggplant cubes first need to add salt, and after 10-15 minutes, rinse in cold water, to have left bitterness.
-If you plan to use the tomatoes, it is best to remove them from the peel, showering their pre-boiled water.

Ragout. History courses

My family decided to cook stew with meat or poultry, and it served as the main hot dish. The rest of the ingredients depend on what kind of vegetables at the moment you have in stock and how much they are loved by your family members. One of our favorite recipes I want to share with you today. I hope my version of stew cooking to your taste!

So, we need:

Beef — 1 kg;
Potatoes — 5-6 pcs .;
Zucchini — 2 pcs .;
Carrots — 2-3 pcs .;
Green onions — beam;
Dill — beam;
Tomato Paste — 4 tablespoons;
Olive oil;
A mixture of ground pepper;
Salt.
First you need to cut the meat into large pieces and fry in a pan with olive oil. While the meat is fried, peel and cut into cubes potatoes, zucchini and carrots. Add to the meat a little water (or broth), carrots and potatoes. Leave to simmer stew. After 10 minutes add the zucchini, finely chopped green onions, dill and tomato paste, salt and pepper to taste.

Ragout. History courses

Cover and simmer for approximately 30 minutes (until then, until the meat is soft and gentle on the palate).

The finished stew sprinkle with chopped green onion and serve with sour cream.

Ragout. History courses

Bon Appetit!
And in your family have a favorite recipe of stew?

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