Delices d'Annie

a great place to buy French gourmet products


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Fish soup by Delices d’Annie

The traditional fish soup is a Provencal specialty prepared with rock fish such as wrasse, mullet, bream, salemas and scorpion fish.

soupe-de-poisson

Origin

Initially, the Provencal fish soup was the main meal of the fishermen families living on the Mediterranean coasts. Indeed, they take the fishes hanging in their nets that are too small to sell. Nowadays, many fishmongers offer rock soup, for the delight of lovers of traditional cuisine.

Ingredients for the preparation of fish soup of Delices d’Annie

Following the original recipe, in addition to rock fish, you can add some small green crabs and eel head to enhance the taste of the soup. You also need onions, garlic, tomatoes, olive oil, and a dose of saffron, a few bay leaves and a fennel stick.

Preparation by Delices d’Annie

soupe-poissonTo prepare this dish of Delices d’Annie, take a casserole and slowly cook onions, garlic and fish thoroughly cleaned with olive oil. Then add the tomatoes, herbs and water and simmer until fishes are perfectly cooked. After that, put the mixture in the food-mill to extract juice. As the final step, just add the saffron, season to taste and bring the soup to a boil before serving. Some people add white wine to enhance the flavor.

Tasting

In general, the traditional fish soup is served with rust (a sauce made with two egg yolks and a few garlic cloves, which is beaten like a mayonnaise with olive oil), croutons rubbed with garlic and grated gruyere. If you do not have time to cook, Delices d’Annie can deliver you a tasty fish soup with authentic taste. Prepared following the traditional recipe with carefully selected ingredients, this cooked dish that is simply a delight.


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The history of Cheddar by Delices d’Annie

cheddar_620Cheddar cheese is a hard cheese made with cow’s milk. It takes its name from its hometown, Cheddar, a Somerset English village. Generally presented in the form of a brick, its taste varies with the duration of aging. The longer it ages, the sharper the taste: its varieties are differentiated by its strength (soft, strong, extra-strong) or duration of its maturation (aged one year, aged two years…) It is manufactured in all English-speaking countries: UK, USA, Canada, Ireland, South Africa…

Manufacturing

First, the raw milk is pasteurized: it’s a heating without boiling to destroy microbes. Then, ferments are added, a specific bacterial culture to each cheese that gives its taste and texture. After 40 minutes, rennet is added to accelerate the milk coagulation, which occurs after 30 minutes. The curd is then cut into cubes of 7-8 mm and heated for 30 minutes. The curd is then separated from the whey. After this operation, about 10% of cheese remain, the balance 90% being made up of “whey”, which will be used to feed other animals.

Then comes the “cheddarisation” phase: the curd grains being welded together, the cheese is being cut into large blocks, which are returned every fifteen minutes to complete their draining. From this point of the process, it is the unsalted cheddar that is dealt with, which will give, after subsequent treatments, all the varieties available in stores.

Varieties of Cheddar

The most common variety needs to cut the cheese into small cubes which are then salted and pressed in molds before being cut into blocks as we know it. Then it is left to mature for several months at a temperature of 10 ° C. depending on the maturation period, it will become mild cheddar, medium, strong or extra-strong.

cheddar DA

Flavored Cheddars require the addition before pressing, of ingredients, only known by the master cheese makers, to give the smoked cheddar, garlic and herb cheddar or cheddar with hot pepper.

Cheddar on Delices d’Annie menu

Delices d’Annie recommends its delicious onion and cheddar wafers, ideal to whet your appetite… and so crunchy!


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Léon shares his joy of winning a cell phone offered by Delices d’Annie

Delices d’Annie: Léon, you are a true fan of Delices d’Annie, can you summarize your story with this store?

tender hamLéon: Yes, I’m indeed one of Delices d’Annie‘s most loyal customers for several years. I discovered his website by chance while browsing the internet. Being a fan of local food, I was immediately interested in its offer. I still remember my first order, which consisted of tender ham and Basque-style chicken. Totally satisfied with the quality of food, I submitted more orders and that’s how I became an ardent supporter of this shop.

Delices d’Annie: Which meal did delight your taste buds the most?

Léon: So far, the cassoulet with duck confit is my favorite dish. Accompanied with rice, this specialty of Castelnaudary is a real treat. All my family and close friends have had the chance to taste this cooked dish and just like me, they all asked for more. So every time I receive guests at home, I always include this delicious cassoulet on the menu. Besides, it makes my life easier because Delices d’Annie delivers all my orders at home very quickly.

Delices d’Annie: Will you tell us about your gift?

Léon: Yes, Delices d’Annie saved me a state-of-the-art cell phone. I have to admit I am not very familiar with new technology, but this gift really makes me happy. When I was told on the phone that I was one of the lucky winners, I was so moved that I did not know what to say to the person on the other end of the line.

With the help of my grandchildren, I gradually discovered the features of my new phone and it’s really impressive.

I take this interview to express my gratitude to the team of Delices d’Annie. Thank you for allowing us to rediscover the flavors of traditional dishes and especially thank you for this great gift.


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Delices d’Annie: “Coq au vin” and Domaine de Lascamp: History is coming to your table

If you are fond of traditional cuisine, the alliance of the famous “coq au vin” and a Côtes du Rhône Domain de Lascamp will turn your table into a banquet worthy of the greatest chefs Gallic.

 

The Domaine de Lascamp, a Côte-du-Rhône discovered by Delices and Gourmandises

Two centuries of history have shaped the Domain de Lascamp, located in Cadignacdomaine-lascamp, a small hamlet in the Gard discoveredby Delices and Gourmandises. Its vines benefit all over the year from a sunny climate and produce this red Côtes du Rhône with beautiful purple dress. Lovers of intense flavors will enjoy the alliance of Carignan varietals, Grenache, Syrah, Cinsault and Mourvèdre.

Bottled at the castle, the Domaine de Lascamp likes will be best if it is left to refine slowly from 2 to 5 years to allow developing its red fruit nuances and spices, such as cinnamon, pepper and cloves.

The famous Coq au vin, proposed by Delices d’ Annie

coq au vinThe “coq au vin” is a classic of French cuisine that Delices d’ Annie could not have missed. For the anecdote, a tribal chief did send to Julius Caesar, who besieged him, a rooster, symbol of the Gauls courage. Caesar thanked him by inviting him to dinner and served him the rooster cooked in wine. No one knows if this story is true, but the rooster has long been the emblem of France and “coq au vin” is a culinary tradition claimed by several regions.

A common point gathers the wide variety of “coq au vin” recipes: the secret lies in the marinade, made with onions, carrots… and wine, in which the pieces of chicken will be hung and left to mature to turn into this tasty and delicate meat for the most discerning palate.

Delices d’Annie proposes you its delicious “coq au vin” per 420g serving, acoompanied with vegetables and sauce flaored with Bergerac wine. The Côtes du Rhône Domaine de Lascamp, a well-structured red wine goes perfectly this tasty “coq au vin”, complementing this traditional dish with strong flavors of its clove notes, pepper and cinnamon. An alliance of choice for a meal to the glory of the Gauls.


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Madeira sauce by Delices d’Annie

To accompany meat and poultry dishes, Madeira sauce is a true delight. In addition, it is very easy to prepare.

History of Madeira sauce

sauce madère

Madeira sauce was served for the first time at a banquet by Prince Albert of Belgium, in 1903. It was served with York ham. Since then, this sauce remains very successful and perfectly accompanies various meat dishes: kidney, beef tongue, steak, beef fillet, game, etc. From the 50s, it became a must at wedding meals.

The basic ingredients of Madeira sauce

The traditional recipe of Madeira sauce requires shallots, mushrooms, butter, broth, a bouquet garni and herbs (parsley, chives, chervil, tarragon or according to your taste), and of course, salt, pepper and Madeira. Other variants of this sauce are prepared with vegetables (carrot, for example) or port. Some add garlic, and optionally flour to thicken.

The preparation of the Madeira sauce of Delices d’Annie

It only takes few minutes to prepare Madeira sauce. The first step is to sweat the shallots, mushrooms (and carrot if required), all previously chopped in butter. Then add the Madeira and let reduce.

Then pour the broth and add the bouquet garni and herbs. Continue cooking on low heat until you come to a nice consistency. Season the sauce to your taste. Finally, add a knob of butter. Your Madeira sauce is now ready. Serve it hot.

Dishes with Madeira sauce to order on Delices d’Annie website

langue-sauce-madere

Beef tongue, poultry delight… all seasoned with Madeira sauce. On  Delices d’Annie, you can find a wide selection of prepared dishes with this delicious sauce. All are cooked following traditional recipes with high quality ingredients.