Romston.com » Food http://www.romston.com Welcome to my world - Bienvenue dans mon monde :D Thu, 09 Feb 2012 12:06:12 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://www.romston.com http://www.romston.com/favicon.png Romston.com French cuisine: Fougasse http://www.romston.com/2010/07/17/french-cuisine-fougasse/ http://www.romston.com/2010/07/17/french-cuisine-fougasse/#comments Sat, 17 Jul 2010 18:20:38 +0000 romston http://www.romston.com/?p=2201 In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.

It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other tasty variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known by extension as a fougasse even though it is more a sandwich than just a type of bread. The interpretation depends on the baker and your luck.

Here’s mine



Step:

  • Gather all the ingredient that you want (Sauce, meat, cheese, vegetables, peperonies, olives, ect…. Remember: Always put more of the ingredient you love
  • Make your Fougasse bread (See down this post for my Fougasse recipe)

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Expand your fougasse bread and give it a rectangular shape (For being able to eat it with one hand if you are courageous)
  • Put cheese on every side of the rectangle you made, and turn it a bit over to make the side crust (This will also help to keep the stuff inside)

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Put the stuff inside, keep the cheese on the top.

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Once ready, put the oven at 360 F, put it inside, wait for 8 minutes just to get the stuff started a bit.

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • When its started to cook a bit, remove it from the oven, and put some flour on the side crust. This will act as a kind of protection againts the heat to keep the crust just perfect to eat.
  • Put it on Low Broil to only cook the top of the Fougasse. (Check it every 2 or 4 minutes to be sure its not burning).

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Do the last step on every Fougasse you have.

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Final results, Bonne appétit !

Romston's Fougasses
On the picture: Romston’s Fougasses



Step:

  • Final results, Bonne appétit !

Romston's Fougasses
On the picture: Romston’s Fougasses


Fougasse bread receipe:

  • Water: 1½ cups
  • Sea Salt: 2½ tea spoons
  • Honey: 2 tea spoons
  • Flour: 3 ½ cups
  • Semolina flour: ½ cup
  • Egg: 1 egg
  • 7-up, Sprite or such: 4 oz
  • Brown Sugar: 1 table spoon
  • Sctive dry yeast: 2 tea spoons
  • Optional: Tiny Peppers well cut and peppers oils (around 2 table spoon)
]]> http://www.romston.com/2010/07/17/french-cuisine-fougasse/feed/ 0 My blueberries jam and Grand-Marnier receipe http://www.romston.com/2009/08/06/my-blueberries-jam-and-grand-marnier-receipe/ http://www.romston.com/2009/08/06/my-blueberries-jam-and-grand-marnier-receipe/#comments Fri, 07 Aug 2009 00:07:03 +0000 romston http://www.romston.com/?p=1358

My blueberries jam and Grand-Marnier receipe

Portion : 4 1/2 Mason jar of 500ml
Ingredients

10 cups of blueberries
8 cups of sugar
1/3 cups of lemon juice
3 envelopes of liquid pectin (85ml approx).
2/3 cups of Grand-Marnier liquor



My blueberries jam and Grand-Marnier receipe

1. Wash and dry the blueberries.


My blueberries jam and Grand-Marnier receipe

1. Wash and dry the blueberries.


My blueberries jam and Grand-Marnier receipe

2. Put in a big pot the blueberries, sugar and the lemon juice. Mash the ingredients slightly.


My blueberries jam and Grand-Marnier receipe

3. Cook at high, stirring constantly. After it start boiling, leave it boiling and continue stirring for 10 minutes approx.

4. Reduce the cooking temperature to low, add the pectin, leave it there without stirring for another 10 minutes. Time to put the jar into sterilisation mode

5. Remove any scum that may have formed (foam on top of the jam) and add the Grand Marnier, stirring vigorously for 1 min.



My blueberries jam and Grand-Marnier receipe

6. Pour and seal in your jars.


My blueberries jam and Grand-Marnier receipe

7. Enjoy coz it’s fucking delicious on toast, ice cream or even human body… Ahahaha


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