Fast and easy french recipes - gastronomic restaurant at home

Auvergne

Auvergne by the eyes of modern painters. Our mini gallery

Amazing region Auvergne is often called a heart of France. The province has substantially kept its protogenic image, which makes special charm of the region. Just hundred years back Auvergne was one of the most forgotten corners of France, at the same time being situated in the very center of the country. The areas with traces of the last volcanic activity take up the significant part of the territory of the region. Houses here are often constructed of a gray volvic stone. There are in Auvergne some active volcanoes - hiding temporarily, for the time being, its real intents. Tourists can visit here world known European Volcanoes park ("Parc des Volcans"). Well known hydrotherapeutical and balneological resort of Vichy, whose waters feed upon the same volcanic sources, is located in the province too.

Camera in hand through Auvergne

The region Auvergne has a strong reputation for swine breeding. A famous auvergne ham is produced here. The same words can be said of duck farming in the region. Some judges of French cuisine believe that it would be a good choice to taste a famed french foie gras in Auvergne. Another article of foodstuff to taste are liqueurs infused with local herbs.

Fast potful auvergnate

(potee auvergnate)

If cooking for 4 person, take: 600 gr auvergne ham (it is possible to use not sliced bacon or ham of any origin), 4 country hunter's sausage (thin smoked stiff-textured sausages), 200 gr beef broth, 400 gr cabbage, 2 medium carrots or turnips, 2 onions, 1 clove of garlic, some lard, 30-40 gr olive oil, half of a glass of dry red wine, black pepper and other spices to your liking, shallot or leek or green (spring) onion to serve ready meal.

Cut ham in pieces 1/2 inch thick and pepper them. Brown the pieces on a frying pan. If the ham is way over lean, melt some lard first. If your pan is rather large, it's possible browning carrots, turnips and onion in the same simultaneously. When ready, dice the pieces of ham. While frying, cut cabbage into bite size sections. Layer in the pot cabbage, dices of ham, other ingredients from the pot, shredded garlic and other spices, and hunter's sausages cut in slices 1/3 inch thick. Pour broth in, and stew on medium fire under cover. On cabbage semi-readiness, pour in olive oil and wine. Few last minutes, cook with no cover. Serve ready meal with green onion. Incredibly fast!