🥂❄🎅The holidays are coming and my go-to place for French groceries and specialty products in the US is myPanier. Check them out: www.mypanier.com/ouiinfrance #affiliatelink
@@leaedt7614 Belgian pudding also has these cubes of fat inside, personally I do not like it either. But French boudin is different. Not only France makes boudin ! By far ! Italy, Spain, Portugal, Germany also make it, no to mention other countries. It dates back to the times when (unlike stupidly now) nothing was wasted when a pig was slaughtered (the saying « dans le cochon tout est bon » = literally in the pig everything is good). Indeed why should the trotters, the muzzle, the ears etc be less good than say the leg and be wasted ? They are DELICIOUS !
Boudin noir is absolutely delicious 😋 ! Simply grilled, and with an apple sauce and potatoe purée, it’s one of the simplest and most comforting dish of traditional winter cuisine !!!
The capital of forced rhubarb is in a defined area of Yorkshire (north UK). It's forced in the dark to make it sweeter. Lots of British and French gardens have a rhubarb patch. Rhubarb Crumble is a staple dessert, served with custard.
Best simple recipe with leeks is just cut them in 2cm, put some butter and little water, salt and peper and let it melt... it's called 'fondue de poireau' ( melted leeks). This is perfect sauce for fish and seafood.
thanks-ill try this. i always have leek confit in my refrigerator. sliced leeks (green included), olive oil, salt, white pepper, thyme. cook over low heat for 45 minutes-heaven!!!
My favourite way to eat endives is a nice endive-roquefort-walnut salad with lemon vinaigrette. Fresh, crunchy, savoury, bitter, sour, yum... Leek is for flamiche (leek pie) and leek-potato soup. And, boudin noir is the food of gods!
As a Brit, we regularly eat rhubarb and it's the first fruit of the year. We love bitter geens including bitter salads and leeks are an adored regularly eaten vegetable. We love pate too as offal eaters and the terrines are renamed as brawn or haslet or even haggis and eaten cold with crusty bakers bread. We adore black pudding and white pudding with our cooked breakfast and we eat black pudding with scallops. So much of French food is so similar to our traditional British food.
There definitely is a Norman connexion going on with Britain. Cider is the best example I can think of, because of how localised the production is. Sommerset, Cornwall, Brittany and Western Normandy. The Americans don't have cider.
Thank you for this video. Often we are hearing that French cuisine is synonym if fancy or gourmet cuisine around the globe. But, as in almost all cusines around the globe, our cuisine is based on tradition and life in countryside. All the items you shown are basically cheap. Almost all our food is coming from peagants or poor / popular people. I mean patés were created to conserve food instead of wasting it, so our preparation like boudins (black one is done with blood to not waste it), our onion soup ( just a dish to not die during winter at that time),... even our recipes with stews that are meaty/ fancy today were basically a way to eat everything. My mom grew up doing pâtés, jams, homemade hole hams... just to have affordable food and diverse all the year. Excuse my english, I guess you get the point. Thank you
I am age 73 and grew up in Clifton NJ when farms still existed. Rhubard was commonly available usually grown in vegetable gardens. It tended to be older people who grew it - such as the grandparents of a childhood friend. Living in MN, it is regularly sold.
One thing I discovered in France was Frisee. Served with heated goat cheese and a vinegar-olive oil on top. Somewhat bitter, but I really like that dish. Frisee is hard to find here in Canada, but it can be found in specialty stores from time to time.
I discovered dressed endive and grated carrot salads on school exchange in France in the 1970s. So simple so delicious, especially with a basket of bread on the table.
Leeks are delicious with vinaigrette sauce. "Les poireaux vinaigrette." You take the white side with just a bit of green. You steam them. And once room temperature, you eat them with vinaigrette!
Next time you make them, try baking them in the oven and removing the outside layer once cooked. I have found that the flavour is much more concentrated than when you steam them!
@@k_meleon Et tu les fais cuire nature ou tu les sales un peu? Pas de liquide du tout? Et quelle différence par rapport à les faire cuire à l'étouffée à la poelle? Merci de ta réponse en tout cas.
@@MarcoDeLasVegas Je les enduis d'huile d'olive et je couvre avec du papier alu sans eau. Je ne sais pas exactement pourquoi c'est différent, mais le gout semble plus concentré. La couche extérieure devient un peu sèche donc elle est coriace et je l'enlève. En général je sale à la fin après avoir coupé le poireau en troncons, mais je pense que ca serait pareil de saler avant cuisson, je n'ai pas essayé.
Quick tip for boudin blanc, if you want it to cook faster: cut it into medium slices (say 5 mm) and sear it in a pan at medium heat. Goes wonderfully well with leek too!
I'm truly shocked that these foods aren't better known. I'm originally from New Zealand where I would have eaten rhubarb regularly (although I didn't know it is a vegetable), leeks and pate and since moving to Ireland have become familiar with white (and black) pudding and endive. Three years living in France means that I was able to try boudin blanc et noir and appreciate the subtle difference from the Irish and British puddings. Endive or witloof I came to later in life and like you appreciate the difference that the sharpness adds to salad or hot dishes. I guess having travelled a lothas broadened my knowledge and appreciation of different foods but still I knew 4 of the 5 foods from my childhood in New Zealand.
(Fr) Rhubarb can be used to make jam which is my favorite one. It's a sure taste and we use to give it on "tartine" to children. Compote of rhubarb is also tasty.
Rhubarb pie was a common New England treat eagerly anticipated every spring, strawberry rhubarb pie, while less common, was also a favorite treat. Most well established traditional kitchen gardens sported a rhubarb patch, while wild strawberries were preferred for the pie (after we had our fill of the all time spring favorite - wild strawberry shortcake made with slightly sweetened "baking powder" biscuits and homemade whipped cream.)
When I was a kid we’d chop up a few stalks, throw them in a pan, add a tiny bit of water, and turn on the heat. After a very short time the rhubarb just breaks apart into a sauce. Add sugar, stir, then eat. Easy dessert. I’m on the west coast where no one knows anything about rhubarb. 😢
0:08 Hi Diane. I actually watched this twice in a row to get every nuance and to enjoy it. This might be your best video yet! Never had rhubarb before but it is on my list for January. Rhubarb is very popular in Minnesota because of the Norwegians and French who settled there. And Garrison Keiler sings about rhubarb pie in the Prairie Home Companion. Endive is delicious and I enjoy eating it in salads or braised. Problem is it’s too expensive in the states. We never ate leeks at home but I have learned to cook with them and enjoy them as I do with spring onions and sweet onions especially when I make Pot a Feu. I adore paté but we never had it in the states. Closest thing was liver worst. Actually learned about boudin blanch/noir on Justin Wilson’s Cajun cooking show. But I am very familiar with liver sausage which includes the pig’s blood. Absolutely delicious. Hard to find anymore. Food culture creates community and appreciation for one another. Your video does exactly that. Take care and please keep these great videos coming. Happy thanksgiving…Joe and Gigi shivering in Cape May.
All the foods you have mentioned are also widely eaten in the UK and Ireland. Endive is called chicory in the UK. We love leeks and in Wales its the national vegetable. Most of French ingredients and foods are common in the UK.
Exactly, you are absolutely right. This video stupidly presents as « French » products eaten all over Europe, with a different seasoning in each country. The woman had never travelled.
Chèvre chaud…..I ate that everywhere it was on the menu in my visit to France in September. I’m vegetarian low carb no sugar, so finding places to eat where there was anything on the menu that I could eat was a big deal. Chèvre chaud salads were amazing. And roasted Camembert was divine with veggies!!!
I had no idea that leeks were rare in Usa. Here in Belgium it is one of the most common winter vegetable, everybody grow them in their "potagers" (gardens). Soup is delicious (although I prefer asparagus soups). I don't like endives and black pudding either, which are also a traditional holiday meal (it tends to be replaced by tastier foods like chapon (castrated chicken), oysters etc.).
I wouldn't say leeks are rare in the US, just not as commonplace as broccoli or carrots, or eaten as regularly. Like I said, the avg US kindergartner wouldn't know what leeks were (whereas in France they're as popular as carrots).
I just cooked a potato, leek, turnip and carrots soup. It's delicious and will be my main evening dish for this week. All is mixed together to get a very smooth liquid texture.
As a Midwestern American, rhubarb is very common. Rhubarb pie is my favorite. I've recently been using leeks more and more in my cooking. Potato Leek soup is so comforting on a chilly night with good bread (which I have been making myself in the "artisinal no-knead" metod). I always make chicken liver pâté for the holidays, mine has the typical Christmas spices in it, so it only gets made then. I wish I could find the white sausage here, it sounds absolutely delicious.
I'm French. I love raw endives, with just some olive or argan oil and salt. yummy. Also if you choose small white endives, (without green leaves) they have almost no bitterness.
When I was growing up in Texas, my father‘s side of the family (German ancestry) often did their own butchering and made all kinds of products, including blood sausage (Blutwurst), so I grew up eating and liking it. You will find Blutwurst everywhere in Germany. Then there is the white sausage (Weisswurst) made with veal that is traditionally found in the south. We even speak of the „White Sausage Equator“; below it, people eat white sausages, above it not so much (traditionally; you can today find them everywhere). White sausages are usually eaten with a sweet mustard and a special kind of pretzel called a „Laugenbrezel“. I‘m sure that, like you, I didn‘t know some of these things growing up, but I have lived here so long where they are everyday items that I don‘t remember what was new to me when I first came to Europe.
Mmm, potato-leek soup with warm rosemary buttered toast...Yum! We grow rhubarb in our garden here in Virginia. Strawberry-rhubarb pie is de-lish! Good to know about Boudin Blanc - it sounds yummy! As always, great video!
I'm English but lived in France 30+ years. Rubarb very common in Britain used for pies tarts crumbles. In France it is seen rarely because it is seasonal. My friend René who lives on the next hill has 4 stands of rubarb which regrow every year. 11 months of the year No Rubarb, September Too much rubarb, he will give me a few stalks and I will cook him a crumble. Endives, this is the winter salad. My step parents in their Manoir would grow the Endives from seed. Cut off the green leaves then plant them in boxes of soil in the cellar, pitch black. There they grew into the white Endives. During winter that made a salad sublime mixed with apples from the orchard, then I went Skiing in the alpes and encountered Endives wrapped in Jambon, covered in Bechamel and Cheese. It blew my mind in the cold mountain air.
We in Switzerland often eat boudin pudding in winter, we fry onions, we peel the raw pudding, we grill everything in a pan, we dilute it with a dry white wine and we serve it with lightly cooked apples, yum. And for the endives in salad, you have to make a mustard + cream vinaigrette, add orange quarters and for the endives, remove the trunk which is bitter, cut them into small sections.... And for the tarts, the rubarb, prunes (quetsches in France).
Another vegetable that can be turned into a dessert: (Swiss) chard. The "tourte de blette" (chard pie), typical of the Nice region, is to die for, believe me. You have to try it!
Oh, chard and Brussels sprouts, the worst nightmares of my childhood, besides even now you will never let me enter a house where they cook Brussels sprouts, the smell makes me sick.
I was in Aveyron and I discovered Aveyron farçous with chard. Easy to do. Even my child loved it, who hates vegetables. I highly recommend it in season.
Swiss chard ( cardon) is not beet chard. Cardon (cynara cardunculus , same family as daysies) is a variety of artichoke in wich you eat the stem and not the flower bud. The beet chard ( beta vulgaris, same family as spinach )is … a beet in wich you eat the leaves and petiole. Beet chard has a neutral taste, and is so easy to grow that it used to be very ubiquitous in traditional cooking . ( to stuff tourte, or strech minced meat). Both are delicious
“…if it’s not cooked by me…” I was laughing so bad. I add one thing: this joke is also have a French accent. I love your channel, thank you very much for the work you are doing
I make a smoked salmon mixture and stuff it in endive. Delicious Also, growing up in Iowa (I’m 71), rhubarb was almost wild. We ate it in pies, stewed, or even raw with salt (peel it). FYI: seems Iowans salt everything including watermelon and apples.
Diane, thanks for this great video, was fun to watch. You should definitely go past the looks of boudin noir, and if you like charcuterie, you should give boudin à la viande a try. It’s generally bigger than basic boudin or boudin aux oignons (about 5-6 cm diameter or more, instead of 3-4). It’s excellent cold with some mustard and a slice of pain de campagne au levain. About some unusual foods in France, what about : - andouille de Guéméné - andouillette grillée - coing (quince)
Grew up in Midwest, have always eaten rhubarb sauce, pie and preserves with and without strawberries. This combo is due to both ripening at the same time and needing less sugar if you add strawberries. My grandmas and mother made and canned their own rhubarb preserves. I make freezer preserves, just takes less time.
I think if I had encountered boudin noir as an adult I might have found it challenging but as there are many variations in many countries and I was eating from as long as I can remember, I really love it.
Bonjour Diane! I grew up in rural Virgini on a farm. Rhubarb and leeks were a normal part of my childhood. We also had pate but it was more rustic/country. We would only have endive in salads or at holidays when it was filled with blue cheese, pears, fig jam, cranberries, etc. Never heard or boudin blanc until seeing it in French markets (is it similar to weisswurst in Germany?). It never looked very appetizing, but French friends convinced me to try it and it's delicious. Years ago, my French boss who was raised in Paris, told me that he was surprised to find rabbit and venison on menus in Richmond, VA. I'm an adventurous eater, I've eaten haggis in Scotland and liked it. I love liver. I'm not a picky eater. Love raw oysters. But blood sausage is something I can't handle.
France is one of my favourite countries to visit. One thing I learned is not to order a burger and fries. Do yourself a favour and order steak frites! If in Paris, try Le Rosebud restaurant in Montparnasse. I am adventurous when it comes to food and almost always order the local cuisine even if I don't know what it is. In all my visits, I have only had one experience when I couldn't eat what I ordered. It was a restaurant in Paris and I ordered the specialty without asking any questions. It was tripe. There was nothing wrong with the restaurant. It was lovely and my partner was very happy with his meal. It was just me adding to a short list of foods I can't handle no matter how much I try. My Rule is try it. You just might like it!
One must really have NO idea of French cooking to speak about steack frites first and foremost ! Shame on you ! What is wrong with tripe ? So many other countries make it. You should travel and educate yourself.
A lot of Western restaurants make strawberry rubarb pie. Sweet and a small bite from the rubarb. I love endive as a boat for holding chicken salad! Potato Leek soup is a staple for winter soup. I like braised leeks as a side dish. Yummy. I hate liver, but I love pate. Think liverwurst. Pate of any sort has my vote. Boudin is very popular in New Orleans. Boudin balls are served in many cafes. Rice is often added in Louisiana. Boudin noir is like black pudding. Very popular in the UK.
As a kid in Vermont, we had some rhubarb growing that mom would cook for dessert. We were disappointed when we couldn't grow it further south, so it might be more common in Northern climes. Other tart fruit found commonly there that's great once it's "sugared up" are sour cherries, currants, and Quetch plums. Easy to find in France/Europe, not so much in the US.
My husband made endives au jambon last night. He braised the endives in salted butter and olive oil before. I love boudin antillaise….delicious with a creole rice 😋 Try it and it might make you change your mind about boudin !
Just love it! As an expat from USA to austria, I experienced very similar "exotic" foods. It's important to be open to everything and enjoy what you appreciate and learn to love.
Endives is popular in my region, the Hauts-de-France ! We call it "chicons" ! Chicons au gratin is a very popular dish here, but I only like them cold in salads...cool video !
That was fascinating - your #1, rhubarb was very well-known in my childhood, growing up not so far from you in southern Ontario. My aunt grew it in her garden and we were familiar with many yummy incarnations of rhubarb pies etc. Although I am a generation or two older than you, I feel somehow that rhubarb is quite well known in Canada - maybe someone here knows if that's true. As always, love your stories and musings! 👍
Boudin (blood sausage) is delicious when carefully fried until the skin cracks open. It is served with mashed potatoes, and made fancy by adding mashed apples and onion jam. Some physicians recommend it to restore health, and some of them even suggest it should be refunded by the Health Department (la Sécurité Sociale). 🤩
Rhubarb, endives and leeks are native to the Netherlands as well. Leeks are used a lot, in many dishes and available throughout the year. Endives and Rhubarb are more seasonal. Pâté is well known here as well and locally produced but as a foodstuff it's recognized as 'French import'. The sausage/pudding thing you can find in its various varieties all over Europe. In the Netherlands, for example, we have 'Balkenbrij'. It's not in sausage form but rather square-shaped, like from a cake mold. It's made with various pig meats (including offal), buckwheat flower, bouillon, various herbs and sometimes currants/raisins.
Endives are native to Belgium and northern France, the Netherlands have nothing to do with it, as for rhubarb: Wild rhubarb (Rheum rhaponticum) is also called "rhapontic", that is to say "root of Pontus (Euxin) However, it seems to me once again that the Netherlands are quite far from the current Black Sea. As for leeks; Leeks are a very ancient vegetable. Indeed, they were cultivated in Egypt in the 3rd millennium BC2; in Mesopotamia. So what can we say about your comment??? I'll let you be the judge.
@@CROM-on1bz If you say so... Rhubarb was grown in many parts of Europe, including the Netherlands. "The species Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, R. × hybridum, were grown as vegetable crops in England and Scandinavia. ". That you named the plant doesn't mean it only grows in your region. As for endives, we (Dutch) know it as Witlof. It's a man-made vegetable that doesn't 'work' without human intervention. It was first documented in Brussel in the 18'th century, when Belgium and the Netherlands were still the same nation: the Netherlands. Take it for what you will.
@@jiriwichern Well I'm going to assume that you got carried away by an exacerbated nationalism and that by golly it's not that serious. And if you want to talk history we'll say that the Low Countries are part of the Frankish empire of Charlemagne, therefore a part of French Flanders. Come on, move along.😁😁
I discovered endives during my very first time in France. It was love at first bite. I eat them regularly, usually in salad, but sometimes I cook them. I grew up with rhubarb in TN, especially strawberry rhubarb pie.
You'll have to make a #2 video with rillettes. I can't imagine you haven't try it ( them?) Living so close to Le Mans. 😋 As for the rest I totaly agree with you.
I grew up in suburban `NJ. Rhubarb grew wild in the neighborhood and we ate it as a compote. We also ate endive, the individual leaves were dipped in vinaigrette and eaten out of the hand.
Speaking of boudin blanc, the best one you'll ever eat come from the town of Réthel (I get mine at Intermarché). They are the pinnacle of boudin blanc.
Rhubarb seems more of a British thing to me. Got rediscovered in trendy restaurants over the last 10/20 years. It’s so easy to grow in your own garden. Leeks too.
Puisque vous aimez le poireau, cherchez la recette du "papet vaudois", vous allez vous régaler ! C'est un plat traditionnel dans le canton de Vaud, en Suisse et c'est une vraie tuerie !
@@lapsedluddite3381 "disgusting" sounds like an objective descriptor, not like a personal opinion. Contrarily to "boudin noir is the best comfort food in the world", which is a 100% objective fact. (Lol. seriously, boudin noir with pan-fried apples would be my last meal request on death row)
I love rhubarb. My mom grew it in our yard in Massachusetts back in the early 1960s so I've always known about it. I was surprised to hear Diane say it's common in France. Back in 1975 my sister and I visited a French farm outside Paris and saw rhubarb growing there but the French people we were with seemed unfamiliar with it. Perhaps they hadn't seen it growing because it's always sold without the leaves which are poisonous. Since most leafy vegetables are prized more for leaves instead of stalks, I've always wondered who tried the stalk of rhubarb after finding out that eating the leaves caused illness.
Just like in France there are 1000 grapes variety leading to wines (like Chardonnay), there are 100s of sausages like boudin. You should also Try bone marrow baguette style, œufs en gelée, pâté en croute, and each region specialty (cassoulet, saurkraut, potée, fondues,…). Enjoy.
Exactly ! Why concentrate on boudin, which they make (under a different form and with a different seasoning) all over Europe ? Why not mention, as you say, petit salé aux lentilles, potée aux choux, pot au feu, tripes, pieds de porc panés, andouillettes, et j’en passe, etc. The blogger has no idea about real French food!
I'm 67 and grew up in Michigan. Both Rhubarb and Endive were very common in my household. Salad of endives was quite often when in season as well as Rhubarb Sauce and Rhubarb Pie. Blood Sausage was also seen from time to time at our house!
As a Brit in France, I've come to love certain foods I would never have tried. Braised endives is a standout. I'm actually quite a fan of boudin noir. I've never had boudin blanc but after your description I may well give it a try - sounds delicious!
What kind of Brit has never tried white and black pudding? Endives is just another name for chicory. I can only assume you are originally from Southern England somewhere near London.
@@Simonsvids I'm from the East Midlands. I'd actually never tried Black Pudding until I came to France. I'd never even heard of White Pudding. I'd heard of chicory but never tried that, either, 'til I came to France.
Endive salad is all over NYC. Great with goat cheese. I grew rhubarb in my garden in NJ. Pate? It’s around as well. My friend served it a lot at dinner parties. Interesting that you never tried them here in the northeast.
Rhubarb, bought in early spring, slowly cooked in its own juice, then to the fridge. Sugar when eating. Oh, yum. Endive (ahn-deev) superb salad with a mustard vinaigrette, oh yum. Belgians cook the hell out of them, too. Leeks, good in soups or stews, oh yes. Vichyssoise! I give up, you really needed France. Mais oui.
Both my parents liked Rhubarb so I often had stewed Rhubarb and Rhubarb pie. I grew up in Oregon and it grows like crazy there. We had a big patch in our yard. I love Endive but don't buy it often, it is very expensive. I may try and grow it next season. I tried BokChoy and had no luck so we'll see. Cream of potato/leek soup, yum!!!!! Pate, love almost all kinds. I make liver pate sometimes during the holidays and then there is a good one I like I can buy at the grocery store and will eat that often like on picnics. Very yummy. I like almost all sausage EXCEPT blood sausage. Blood sausage tastes like blood, has that iriony overtone. Gross. Another couple things I find in France and just cannot do (I have had them here too and the whole thing was a disaster) brains and kidneys!!!!! Both of those are as big of a NO that I can muster. HORRIBLE and do NOT tell me I haven't had them cooked correctly!!!!!!! I DO like liver. The best I ever had was in Venice. Liver and onions with polenta and seasoned with butter and sage. THE best!!!!!
@ So do I, but why mention haggis - which is Scottish - when the video is about FRENCH food ? We have enough French products made with the « inside » of animals (tripes, andouille, andouillette, pieds et paquets, tablier du sapeur etc etc) !!!
@@solangelauthier2381I love them all. Most people have heard of Haggis but not necessarily these other items. My favourite - cow's heart and lung stew. also Not French
@@inuitplus English speaking people have heard of haggis because it is Scottish. The other way round the French do not know what haggis is - unless they have been to Scotland. How, heart and lungs not French ? We do eat heart (from various animals) and make a stew with lungs (mou au vin rouge) - although to be honest the latter is disappearing,
I am not a big fan of boudin noir, even though i can eat it, but it has to be said that some regional variety are vastly different. In the case of boudin, the basque variety is certainly different both in taste and texture and i think people who don't like boudin might have a different opinion of this variety. There are several ingredient added not just blood, including meat (cheeks if i am not mistaken, but i guess it varies). It can be found in sausage form, the traditional, but also in cans to be preserved longer and it can be eaten as a spread on bread, like a paté.
As a vegetarian and British (and regular traveller to France where they eat every part of the animal apart from the squeak) I wasn’t expecting you to say rhubarb and leeks which are such ordinary ingredients here. If I was going to guess a fruit or vegetable I’d have gone with blackcurrants which were banned in most US states until 2003 so generally not known over there but very popular in the U.K. and France.
French Canadian: I have known all of these. Endives, I am not familiar enough to use them in creative ways. I've been missing rhubarb desserts lately. Quite the coincidence seeing it in your video. Marrons I had seen in older bédés before, but only tried when I first traveled to France. Yum!
Growing my mother would threaten to feed us boudin (noir) if we misbehaved. My first experience was at a good restaurant. Loved it.. to my greatest surprise lol
Like most foods its popularity starts if the plants were easy to grow therefore more receipts could be created.now for many they only see these items in shops
When I moved to California 35 years ago.....I had lost so many vegs on my list. IE endives, salsifies, wild mushrooms and chesnuts etc etc. I m now back in Europe and rediscover all of them..😊
I had never heard of rillettes or salsifis (hearts of palm) prior to going to France. While I can take or leave the salsifis, I LOVE the rillettes. I had tried on several occasions to bring some back from France, only to have them confiscated by USDA. I finally succeeded by bringing the canned version, which isn't as good as from a traiteur. My local grocery store does carry hearts of palm, so I guess it's not so foreign here in the US.
Les cœurs de palmier et les salsifis sont deux choses bien différentes. En France les cœurs de palmier se trouvent uniquement en conserve. On peut en faire très rapidement une entrée en ajoutant simplement de la vinaigrette ; excellent. Les salsifis sont des légumes à part entière que l'on peut trouver au marché quand c'est la saison ou en boîtes de conserve. A servir chaud en accompagnement de la viande.
I came across them at a farmer's market in San Francisco. My parents used to have a huge garden, but salsifies were the rare vegetables they would by canned. I understood why as they are a pain to prepare.
So sorry to hear that you don't like the boudin noir. All over europe some kind of boudin noir is known as a way of using the pigs blod. People were poor, and nothing went to waste. The classic belgian recepie is fried black and white boudin, mashed potatoes and mashed appeles. 😋
You ara absolutely right. Pork blood is used to make food all over Europe (and probably elsewhere). Each country has different recipes and different seasonings. Nothing was wasted. Hence the delicious pig trotters, pig ears, the tripe etc etc. This American blogger knows nothing about food.
So, I'm not familiar with the tastes of the items on your list but I'm with you on the pumpkin pie, and all things pumpkin . I make a pumpkin bread several times this time of year, sweet and nutty. Ready tto make pies next week. Wish I could share with you but I'm in SC!
Isn't the Cajun boudin very different from the French one - much more like a sausage? Or I might be confusing it with what they have in the carribeans I'm no sure.
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🥂❄🎅The holidays are coming and my go-to place for French groceries and specialty products in the US is myPanier. Check them out: www.mypanier.com/ouiinfrance
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Boudin = 'black pudding' in England. They have it for breakfast and it's really horrible because it has these lumps of pig's fat inside.
@@OuiInFrance Great web site, I just placed an order on myPanier.
@@leaedt7614 Belgian pudding also has these cubes of fat inside, personally I do not like it either. But French boudin is different. Not only France makes boudin ! By far ! Italy, Spain, Portugal, Germany also make it, no to mention other countries. It dates back to the times when (unlike stupidly now) nothing was wasted when a pig was slaughtered (the saying « dans le cochon tout est bon » = literally in the pig everything is good). Indeed why should the trotters, the muzzle, the ears etc be less good than say the leg and be wasted ? They are DELICIOUS !
Boudin noir is absolutely delicious 😋 ! Simply grilled, and with an apple sauce and potatoe purée, it’s one of the simplest and most comforting dish of traditional winter cuisine !!!
I eat boudin noir grilled with apple fried in butter. So delicious!
The capital of forced rhubarb is in a defined area of Yorkshire (north UK). It's forced in the dark to make it sweeter. Lots of British and French gardens have a rhubarb patch. Rhubarb Crumble is a staple dessert, served with custard.
@@annbretagne2108 Absolutely. Rhubarb is eaten in Germany too. The blogger has never travelled.
Best simple recipe with leeks is just cut them in 2cm, put some butter and little water, salt and peper and let it melt... it's called 'fondue de poireau' ( melted leeks). This is perfect sauce for fish and seafood.
thanks-ill try this. i always have leek confit in my refrigerator. sliced leeks (green included), olive oil, salt, white pepper, thyme. cook over low heat for 45 minutes-heaven!!!
My favourite way to eat endives is a nice endive-roquefort-walnut salad with lemon vinaigrette. Fresh, crunchy, savoury, bitter, sour, yum... Leek is for flamiche (leek pie) and leek-potato soup. And, boudin noir is the food of gods!
You can also eat a variation of this salad by replacing Roquefort with Comté. Absolute winter hit!
You should try apples in your salad !
Great mix indeed. For those who are not too much into bitter flavor, adding some slices of Golden Delicious apple mitigates it well.
this is the way
As a Brit, we regularly eat rhubarb and it's the first fruit of the year. We love bitter geens including bitter salads and leeks are an adored regularly eaten vegetable. We love pate too as offal eaters and the terrines are renamed as brawn or haslet or even haggis and eaten cold with crusty bakers bread. We adore black pudding and white pudding with our cooked breakfast and we eat black pudding with scallops. So much of French food is so similar to our traditional British food.
There definitely is a Norman connexion going on with Britain. Cider is the best example I can think of, because of how localised the production is. Sommerset, Cornwall, Brittany and Western Normandy. The Americans don't have cider.
@@FrugalQueeninFrance Absolutely. Rhubarb has nothing typically French, nor has blood sausage. That poor blogger has never travelled..
@ in fairness to Diane, her comparison was between French and American food.
Thank you for this video. Often we are hearing that French cuisine is synonym if fancy or gourmet cuisine around the globe. But, as in almost all cusines around the globe, our cuisine is based on tradition and life in countryside. All the items you shown are basically cheap. Almost all our food is coming from peagants or poor / popular people. I mean patés were created to conserve food instead of wasting it, so our preparation like boudins (black one is done with blood to not waste it), our onion soup ( just a dish to not die during winter at that time),... even our recipes with stews that are meaty/ fancy today were basically a way to eat everything. My mom grew up doing pâtés, jams, homemade hole hams... just to have affordable food and diverse all the year. Excuse my english, I guess you get the point. Thank you
I am age 73 and grew up in Clifton NJ when farms still existed. Rhubard was commonly available usually grown in vegetable gardens. It tended to be older people who grew it - such as the grandparents of a childhood friend. Living in MN, it is regularly sold.
Shout out to NJ!!!!
Growing up in Oregon we had a plant in our backyard. My mom makes a great rhubarb custard pie.
@@OuiInFrance Yer from Jersey? What exit?
@@jeromemckenna7102 I never tried rhubarb until I moved up to MN/WI and I thought it looked like celery in the garden. I love it!!!
@@johnschiltz6440 Nowhere near the parkway (and never understood what that q was asking until my 20s!). I lived out 78 West.
I still remember Julia Child's 'Mastering the Art of French Cooking' episode featuring endives, and her lovely pronunciation of "on-deeve"🥰
Yes …that makes sense based on French pronunciation
One thing I discovered in France was Frisee. Served with heated goat cheese and a vinegar-olive oil on top. Somewhat bitter, but I really like that dish. Frisee is hard to find here in Canada, but it can be found in specialty stores from time to time.
I discovered dressed endive and grated carrot salads on school exchange in France in the 1970s. So simple so delicious, especially with a basket of bread on the table.
1970 souvenirs souvenirs d'enfance à si nous pouvions bloquer le temps😢
Leeks are delicious with vinaigrette sauce. "Les poireaux vinaigrette."
You take the white side with just a bit of green.
You steam them.
And once room temperature, you eat them with vinaigrette!
I made a vegetarian couscous once, with raw leeks (the white part). It was incredible!
Next time you make them, try baking them in the oven and removing the outside layer once cooked. I have found that the flavour is much more concentrated than when you steam them!
@@k_meleon Et tu les fais cuire nature ou tu les sales un peu? Pas de liquide du tout? Et quelle différence par rapport à les faire cuire à l'étouffée à la poelle?
Merci de ta réponse en tout cas.
@@MarcoDeLasVegas Je les enduis d'huile d'olive et je couvre avec du papier alu sans eau. Je ne sais pas exactement pourquoi c'est différent, mais le gout semble plus concentré. La couche extérieure devient un peu sèche donc elle est coriace et je l'enlève. En général je sale à la fin après avoir coupé le poireau en troncons, mais je pense que ca serait pareil de saler avant cuisson, je n'ai pas essayé.
@@k_meleon Merci. J'essayerai ça avec plaisir.
Quick tip for boudin blanc, if you want it to cook faster: cut it into medium slices (say 5 mm) and sear it in a pan at medium heat. Goes wonderfully well with leek too!
3:41 chicons in Belgium
In the north-pas-de-calais region of france, we call them aswell chicon
I'm truly shocked that these foods aren't better known. I'm originally from New Zealand where I would have eaten rhubarb regularly (although I didn't know it is a vegetable), leeks and pate and since moving to Ireland have become familiar with white (and black) pudding and endive. Three years living in France means that I was able to try boudin blanc et noir and appreciate the subtle difference from the Irish and British puddings. Endive or witloof I came to later in life and like you appreciate the difference that the sharpness adds to salad or hot dishes. I guess having travelled a lothas broadened my knowledge and appreciation of different foods but still I knew 4 of the 5 foods from my childhood in New Zealand.
(Fr) Rhubarb can be used to make jam which is my favorite one. It's a sure taste and we use to give it on "tartine" to children. Compote of rhubarb is also tasty.
They are.
She's just some kind of provincial or else she's desperate for content and pretending she's never heard of them.
Rhubarb pie was a common New England treat eagerly anticipated every spring, strawberry rhubarb pie, while less common, was also a favorite treat.
Most well established traditional kitchen gardens sported a rhubarb patch, while wild strawberries were preferred for the pie (after we had our fill of the all time spring favorite - wild strawberry shortcake made with slightly sweetened "baking powder" biscuits and homemade whipped cream.)
Interesting! I don't think I've ever seen a rhubarb patch. My grandma had tomatoes and peppers but definitely no rhubarb in suburban NJ growing up.
My French grandmother used to make a rhubarb pie when I was growing up. It was my favorite!
Oh niiice! Have you carried on the tradition?
Still loving it.
When I was a kid we’d chop up a few stalks, throw them in a pan, add a tiny bit of water, and turn on the heat. After a very short time the rhubarb just breaks apart into a sauce. Add sugar, stir, then eat. Easy dessert. I’m on the west coast where no one knows anything about rhubarb. 😢
la mienne aussi, avec la rhubarbe du jardin (par contre, j'ai horreur de ca)
0:08 Hi Diane. I actually watched this twice in a row to get every nuance and to enjoy it. This might be your best video yet!
Never had rhubarb before but it is on my list for January. Rhubarb is very popular in Minnesota because of the Norwegians and French who settled there. And Garrison Keiler sings about rhubarb pie in the Prairie Home Companion.
Endive is delicious and I enjoy eating it in salads or braised. Problem is it’s too expensive in the states.
We never ate leeks at home but I have learned to cook with them and enjoy them as I do with spring onions and sweet onions especially when I make Pot a Feu.
I adore paté but we never had it in the states. Closest thing was liver worst.
Actually learned about boudin blanch/noir on Justin Wilson’s Cajun cooking show. But I am very familiar with liver sausage which includes the pig’s blood. Absolutely delicious. Hard to find anymore.
Food culture creates community and appreciation for one another. Your video does exactly that.
Take care and please keep these great videos coming. Happy thanksgiving…Joe and Gigi shivering in Cape May.
Thanks so much, Joe! I appreciate your support and am so happy you enjoyed the video!
All the foods you have mentioned are also widely eaten in the UK and Ireland. Endive is called chicory in the UK. We love leeks and in Wales its the national vegetable. Most of French ingredients and foods are common in the UK.
En France l'endive s'appelle aussi chicorée dans la région du nord et en Belgique on appelle aussi chicon.
Exactly, you are absolutely right. This video stupidly presents as « French » products eaten all over Europe, with a different seasoning in each country. The woman had never travelled.
"When it's well done, meaning not cooked by me.." 😁😁😁
😂
Chèvre chaud…..I ate that everywhere it was on the menu in my visit to France in September. I’m vegetarian low carb no sugar, so finding places to eat where there was anything on the menu that I could eat was a big deal. Chèvre chaud salads were amazing. And roasted Camembert was divine with veggies!!!
Yessss, I love goat cheese salads!!
@ 😊
Roasted camembert is not French tradition at all. Nobody made it 10 years ago )
@ I had it at a restaurant in Lalinde in September. It was delicious. Apparently it is indeed still made in France.
I had no idea that leeks were rare in Usa. Here in Belgium it is one of the most common winter vegetable, everybody grow them in their "potagers" (gardens). Soup is delicious (although I prefer asparagus soups). I don't like endives and black pudding either, which are also a traditional holiday meal (it tends to be replaced by tastier foods like chapon (castrated chicken), oysters etc.).
I wouldn't say leeks are rare in the US, just not as commonplace as broccoli or carrots, or eaten as regularly. Like I said, the avg US kindergartner wouldn't know what leeks were (whereas in France they're as popular as carrots).
Black pudding (boudin noir) and white pudding (boudin blanc) are also traditional sausages in England. Leeks are the national vegetable of Wales.
Leek is even on their Rugby national team jersey and maybe other sports but I'm essentially a rugby fan so ...
I just cooked a potato, leek, turnip and carrots soup. It's delicious and will be my main evening dish for this week. All is mixed together to get a very smooth liquid texture.
With proper bread? I hear almost all bread in the US is sweetened!
@@martinconnelly1473 I'm in France, we only have proper bread !
As a Midwestern American, rhubarb is very common. Rhubarb pie is my favorite. I've recently been using leeks more and more in my cooking. Potato Leek soup is so comforting on a chilly night with good bread (which I have been making myself in the "artisinal no-knead" metod). I always make chicken liver pâté for the holidays, mine has the typical Christmas spices in it, so it only gets made then. I wish I could find the white sausage here, it sounds absolutely delicious.
I'm French. I love raw endives, with just some olive or argan oil and salt. yummy. Also if you choose small white endives, (without green leaves) they have almost no bitterness.
When I was growing up in Texas, my father‘s side of the family (German ancestry) often did their own butchering and made all kinds of products, including blood sausage (Blutwurst), so I grew up eating and liking it. You will find Blutwurst everywhere in Germany. Then there is the white sausage (Weisswurst) made with veal that is traditionally found in the south. We even speak of the „White Sausage Equator“; below it, people eat white sausages, above it not so much (traditionally; you can today find them everywhere). White sausages are usually eaten with a sweet mustard and a special kind of pretzel called a „Laugenbrezel“. I‘m sure that, like you, I didn‘t know some of these things growing up, but I have lived here so long where they are everyday items that I don‘t remember what was new to me when I first came to Europe.
in the North of France, leeks are used as often as in North Chinese cuisine.
Mmm, potato-leek soup with warm rosemary buttered toast...Yum! We grow rhubarb in our garden here in Virginia. Strawberry-rhubarb pie is de-lish! Good to know about Boudin Blanc - it sounds yummy! As always, great video!
Glad you enjoyed it, thank you!
I'm English but lived in France 30+ years. Rubarb very common in Britain used for pies tarts crumbles. In France it is seen rarely because it is seasonal. My friend René who lives on the next hill has 4 stands of rubarb which regrow every year. 11 months of the year No Rubarb, September Too much rubarb, he will give me a few stalks and I will cook him a crumble. Endives, this is the winter salad. My step parents in their Manoir would grow the Endives from seed. Cut off the green leaves then plant them in boxes of soil in the cellar, pitch black. There they grew into the white Endives. During winter that made a salad sublime mixed with apples from the orchard, then I went Skiing in the alpes and encountered Endives wrapped in Jambon, covered in Bechamel and Cheese. It blew my mind in the cold mountain air.
Rhubarb is also common in Germany...
We in Switzerland often eat boudin pudding in winter, we fry onions, we peel the raw pudding, we grill everything in a pan, we dilute it with a dry white wine and we serve it with lightly cooked apples, yum. And for the endives in salad, you have to make a mustard + cream vinaigrette, add orange quarters and for the endives, remove the trunk which is bitter, cut them into small sections.... And for the tarts, the rubarb, prunes (quetsches in France).
quetsches are just a variety of prunes ;). theres the mirabelle, reine claude etc...
@@burninhell107don't worry, I know what detsches are in France, but in Switzerland they are "pruneaux" !
@@burninhell107 "Prunes" in French are "plums" in English. And in English "prunes" are "pruneaux".
Talking about Endives au jambon, replace the endives with leaks (just the white part), it's divine.
Endive salad is good with preserved anchovies, or boiled egg helps with the bitterness like it does with dandelion salad.
Another vegetable that can be turned into a dessert: (Swiss) chard. The "tourte de blette" (chard pie), typical of the Nice region, is to die for, believe me. You have to try it!
Oh wow, I've never heard of it but will keep an eye out! I'd love to try it
Oh, chard and Brussels sprouts, the worst nightmares of my childhood, besides even now you will never let me enter a house where they cook Brussels sprouts, the smell makes me sick.
I was in Aveyron and I discovered Aveyron farçous with chard. Easy to do. Even my child loved it, who hates vegetables. I highly recommend it in season.
@@rahansk8200 Miam !
Swiss chard ( cardon) is not beet chard. Cardon (cynara cardunculus , same family as daysies) is a variety of artichoke in wich you eat the stem and not the flower bud.
The beet chard ( beta vulgaris, same family as spinach )is … a beet in wich you eat the leaves and petiole. Beet chard has a neutral taste, and is so easy to grow that it used to be very ubiquitous in traditional cooking . ( to stuff tourte, or strech minced meat). Both are delicious
“…if it’s not cooked by me…” I was laughing so bad. I add one thing: this joke is also have a French accent. I love your channel, thank you very much for the work you are doing
I make a smoked salmon mixture and stuff it in endive. Delicious
Also, growing up in Iowa (I’m 71), rhubarb was almost wild. We ate it in pies, stewed, or even raw with salt (peel it). FYI: seems Iowans salt everything including watermelon and apples.
Diane, thanks for this great video, was fun to watch.
You should definitely go past the looks of boudin noir, and if you like charcuterie, you should give boudin à la viande a try. It’s generally bigger than basic boudin or boudin aux oignons (about 5-6 cm diameter or more, instead of 3-4). It’s excellent cold with some mustard and a slice of pain de campagne au levain.
About some unusual foods in France, what about :
- andouille de Guéméné
- andouillette grillée
- coing (quince)
Grew up in Midwest, have always eaten rhubarb sauce, pie and preserves with and without strawberries. This combo is due to both ripening at the same time and needing less sugar if you add strawberries. My grandmas and mother made and canned their own rhubarb preserves. I make freezer preserves, just takes less time.
I love boudin noir béarnais made from free range pigs in the south west of France. Duck boudin is very good too as well as la sangquette.
Yes ! You should explain to these ignorant foreigners what la sanguette is !
Mince ! J'ai besoin d'endives au jambon maintenant !! 🤣
I think if I had encountered boudin noir as an adult I might have found it challenging but as there are many variations in many countries and I was eating from as long as I can remember, I really love it.
Absolutely ! This woman has no idea. So many countries make blood sausage ! Italy, Spain, Portugal, Germany - to name only a few.
Bonjour Diane! I grew up in rural Virgini on a farm. Rhubarb and leeks were a normal part of my childhood. We also had pate but it was more rustic/country. We would only have endive in salads or at holidays when it was filled with blue cheese, pears, fig jam, cranberries, etc. Never heard or boudin blanc until seeing it in French markets (is it similar to weisswurst in Germany?). It never looked very appetizing, but French friends convinced me to try it and it's delicious. Years ago, my French boss who was raised in Paris, told me that he was surprised to find rabbit and venison on menus in Richmond, VA.
I'm an adventurous eater, I've eaten haggis in Scotland and liked it. I love liver. I'm not a picky eater. Love raw oysters. But blood sausage is something I can't handle.
Something that people often forget : the very famous Foie Gras is also a pâté 🙂 In old cooking books, the recipe is even called "Pâté de foie gras".
I love pate! Rhubarb is not perhaps commonly eaten here, but it is available for anyone who wants it. Thank you for the video!
You're very welcome!
France is one of my favourite countries to visit. One thing I learned is not to order a burger and fries. Do yourself a favour and order steak frites! If in Paris, try Le Rosebud restaurant in Montparnasse. I am adventurous when it comes to food and almost always order the local cuisine even if I don't know what it is. In all my visits, I have only had one experience when I couldn't eat what I ordered. It was a restaurant in Paris and I ordered the specialty without asking any questions. It was tripe. There was nothing wrong with the restaurant. It was lovely and my partner was very happy with his meal. It was just me adding to a short list of foods I can't handle no matter how much I try. My Rule is try it. You just might like it!
One must really have NO idea of French cooking to speak about steack frites first and foremost ! Shame on you ! What is wrong with tripe ? So many other countries make it. You should travel and educate yourself.
A lot of Western restaurants make strawberry rubarb pie. Sweet and a small bite from the rubarb.
I love endive as a boat for holding chicken salad!
Potato Leek soup is a staple for winter soup. I like braised leeks as a side dish. Yummy.
I hate liver, but I love pate. Think liverwurst. Pate of any sort has my vote.
Boudin is very popular in New Orleans. Boudin balls are served in many cafes. Rice is often added in Louisiana. Boudin noir is like black pudding. Very popular in the UK.
Like you I am not keen on liver, might be a texture thing because I really like Ardennes pâté and don't dislike other types.
As a kid in Vermont, we had some rhubarb growing that mom would cook for dessert. We were disappointed when we couldn't grow it further south, so it might be more common in Northern climes.
Other tart fruit found commonly there that's great once it's "sugared up" are sour cherries, currants, and Quetch plums. Easy to find in France/Europe, not so much in the US.
My husband made endives au jambon last night. He braised the endives in salted butter and olive oil before. I love boudin antillaise….delicious with a creole rice 😋 Try it and it might make you change your mind about boudin !
Just love it! As an expat from USA to austria, I experienced very similar "exotic" foods. It's important to be open to everything and enjoy what you appreciate and learn to love.
Totally agree!
Endives is popular in my region, the Hauts-de-France ! We call it "chicons" ! Chicons au gratin is a very popular dish here, but I only like them cold in salads...cool video !
That was fascinating - your #1, rhubarb was very well-known in my childhood, growing up not so far from you in southern Ontario. My aunt grew it in her garden and we were familiar with many yummy incarnations of rhubarb pies etc. Although I am a generation or two older than you, I feel somehow that rhubarb is quite well known in Canada - maybe someone here knows if that's true. As always, love your stories and musings! 👍
Boudin (blood sausage) is delicious when carefully fried until the skin cracks open. It is served with mashed potatoes, and made fancy by adding mashed apples and onion jam. Some physicians recommend it to restore health, and some of them even suggest it should be refunded by the Health Department (la Sécurité Sociale). 🤩
If you want boudin and do not want anything greasy, just put it in the microwave
Blood sausage is very healthy, full of iron
I love boudin noir. I had Boudin Noir Tatin, in Tonac. It was great.
My mother in law makes the endive with ham dish!!!!!!
How do you like it?
Rhubarb, endives and leeks are native to the Netherlands as well. Leeks are used a lot, in many dishes and available throughout the year. Endives and Rhubarb are more seasonal. Pâté is well known here as well and locally produced but as a foodstuff it's recognized as 'French import'. The sausage/pudding thing you can find in its various varieties all over Europe. In the Netherlands, for example, we have 'Balkenbrij'. It's not in sausage form but rather square-shaped, like from a cake mold. It's made with various pig meats (including offal), buckwheat flower, bouillon, various herbs and sometimes currants/raisins.
Endives are native to Belgium and northern France, the Netherlands have nothing to do with it, as for rhubarb: Wild rhubarb (Rheum rhaponticum) is also called "rhapontic", that is to say "root of Pontus (Euxin) However, it seems to me once again that the Netherlands are quite far from the current Black Sea. As for leeks; Leeks are a very ancient vegetable. Indeed, they were cultivated in Egypt in the 3rd millennium BC2; in Mesopotamia. So what can we say about your comment??? I'll let you be the judge.
@@CROM-on1bz The Netherlands has been breeding endives to suit the infantile palet for decades.
@@CROM-on1bz If you say so... Rhubarb was grown in many parts of Europe, including the Netherlands. "The species Rheum rhabarbarum (syn. R. undulatum) and R. rhaponticum were grown in Europe before the 18th century and used for medicinal purposes. By the early 18th century, these two species and a possible hybrid of unknown origin, R. × hybridum, were grown as vegetable crops in England and Scandinavia. ". That you named the plant doesn't mean it only grows in your region. As for endives, we (Dutch) know it as Witlof. It's a man-made vegetable that doesn't 'work' without human intervention. It was first documented in Brussel in the 18'th century, when Belgium and the Netherlands were still the same nation: the Netherlands. Take it for what you will.
@@jiriwichern Well I'm going to assume that you got carried away by an exacerbated nationalism and that by golly it's not that serious. And if you want to talk history we'll say that the Low Countries are part of the Frankish empire of Charlemagne, therefore a part of French Flanders. Come on, move along.😁😁
@@CROM-on1bz In French-speaking Belgium and northern France (along the Belgian border), "endives" are called "chicons".
I discovered endives during my very first time in France. It was love at first bite. I eat them regularly, usually in salad, but sometimes I cook them. I grew up with rhubarb in TN, especially strawberry rhubarb pie.
You'll have to make a #2 video with rillettes. I can't imagine you haven't try it ( them?) Living so close to Le Mans. 😋
As for the rest I totaly agree with you.
I grew up in suburban `NJ. Rhubarb grew wild in the neighborhood and we ate it as a compote. We also ate endive, the individual leaves were dipped in vinaigrette and eaten out of the hand.
La Rhubarbe est commune à la cuisine allemande, française et anglaise. A propos du boudin, les Anglais ont le Black pudding.
Speaking of boudin blanc, the best one you'll ever eat come from the town of Réthel (I get mine at Intermarché). They are the pinnacle of boudin blanc.
Little cuisine trick If you do not like endive when cooked (like in endives au jambon) you can easily replace them with leeks :)
I grow rhubarbs in Quebec, very common! We do jam and strawberry / rhubarbs tarte with it. Endive roasted with Balsamic vinegar is great!
Endives are very Belgian too. And up there, it is called chicon.
In the north of France, too.
Rhubarb seems more of a British thing to me. Got rediscovered in trendy restaurants over the last 10/20 years. It’s so easy to grow in your own garden. Leeks too.
Plenty of fresh rhubarb to be bought in Paris in season (and at Picard the rest of the time). Rhubarb is quite common.
Puisque vous aimez le poireau, cherchez la recette du "papet vaudois", vous allez vous régaler ! C'est un plat traditionnel dans le canton de Vaud, en Suisse et c'est une vraie tuerie !
Je vais le faire, merci !
Le sujet de la video est la cuisine française, pas Suisse !
@@solangelauthier2381 Et le sujet de mon commentaire était le poireau et une façon succulente de l'apprêter 😉
Grew up in New England rhubarb and rhubarb/strawberry pie were a staple. My grand aunt grew them & supply my mom with them.
Oh Diane, Boudin noir is delicious…Just say: It’s not my favorite, don’t say it’s disgusting 😅
But it is disgusting to her, these are her personal opinions and taste.
For me in Sweden its made with bacon and lingonberry, soo good
Oh lapsedluddite! Read the tone. It’s not some personal attack. And besides, she’s right. So yum! 😜
I like black pudding in the UK - but boudin noir in France is truly, really horrible. Yuk.
@@lapsedluddite3381 "disgusting" sounds like an objective descriptor, not like a personal opinion. Contrarily to "boudin noir is the best comfort food in the world", which is a 100% objective fact.
(Lol. seriously, boudin noir with pan-fried apples would be my last meal request on death row)
The use of rhubarb as an ingredient in dessert dishes was first introduced in Northern England. Prior to that it was only used as a medicinal plant.
Endives au bleu et aux noix (endive salad with blue cheese and walnuts) is a killer.
Good video. Familiar with some of these things. I tend to stick with Familiar food, but open to tasting new things.😊
I love rhubarb. My mom grew it in our yard in Massachusetts back in the early 1960s so I've always known about it. I was surprised to hear Diane say it's common in France. Back in 1975 my sister and I visited a French farm outside Paris and saw rhubarb growing there but the French people we were with seemed unfamiliar with it. Perhaps they hadn't seen it growing because it's always sold without the leaves which are poisonous.
Since most leafy vegetables are prized more for leaves instead of stalks, I've always wondered who tried the stalk of rhubarb after finding out that eating the leaves caused illness.
Blood sauvage can be cut to slices, Fried and eaten witch mashed potatoes and some unsweetened apple sauce beside that IS very good
Just like in France there are 1000 grapes variety leading to wines (like Chardonnay), there are 100s of sausages like boudin. You should also Try bone marrow baguette style, œufs en gelée, pâté en croute, and each region specialty (cassoulet, saurkraut, potée, fondues,…). Enjoy.
Exactly ! Why concentrate on boudin, which they make (under a different form and with a different seasoning) all over Europe ? Why not mention, as you say, petit salé aux lentilles, potée aux choux, pot au feu, tripes, pieds de porc panés, andouillettes, et j’en passe, etc. The blogger has no idea about real French food!
I'm 67 and grew up in Michigan. Both Rhubarb and Endive were very common in my household. Salad of endives was quite often when in season as well as Rhubarb Sauce and Rhubarb Pie. Blood Sausage was also seen from time to time at our house!
Did you enjoy any of them?
@@OuiInFrance Yeah, the Rhubarb and Endive were both good. Still eat them. Blood sausage, is acquired taste LOL.
Indeed. This blogger has no idea.
The area around Nantes is a big producer of leek. So I definitely ate a lot when I was young.
As a Brit in France, I've come to love certain foods I would never have tried. Braised endives is a standout. I'm actually quite a fan of boudin noir. I've never had boudin blanc but after your description I may well give it a try - sounds delicious!
What kind of Brit has never tried white and black pudding? Endives is just another name for chicory. I can only assume you are originally from Southern England somewhere near London.
@@Simonsvids I'm from the East Midlands. I'd actually never tried Black Pudding until I came to France. I'd never even heard of White Pudding. I'd heard of chicory but never tried that, either, 'til I came to France.
Endive salad is all over NYC. Great with goat cheese. I grew rhubarb in my garden in NJ. Pate? It’s around as well. My friend served it a lot at dinner parties. Interesting that you never tried them here in the northeast.
Rhubarb, bought in early spring, slowly cooked in its own juice, then to the fridge. Sugar when eating. Oh, yum. Endive (ahn-deev) superb salad with a mustard vinaigrette, oh yum. Belgians cook the hell out of them, too. Leeks, good in soups or stews, oh yes. Vichyssoise! I give up, you really needed France. Mais oui.
Both my parents liked Rhubarb so I often had stewed Rhubarb and Rhubarb pie. I grew up in Oregon and it grows like crazy there. We had a big patch in our yard. I love Endive but don't buy it often, it is very expensive. I may try and grow it next season. I tried BokChoy and had no luck so we'll see. Cream of potato/leek soup, yum!!!!! Pate, love almost all kinds. I make liver pate sometimes during the holidays and then there is a good one I like I can buy at the grocery store and will eat that often like on picnics. Very yummy. I like almost all sausage EXCEPT blood sausage. Blood sausage tastes like blood, has that iriony overtone. Gross.
Another couple things I find in France and just cannot do (I have had them here too and the whole thing was a disaster) brains and kidneys!!!!! Both of those are as big of a NO that I can muster. HORRIBLE and do NOT tell me I haven't had them cooked correctly!!!!!!! I DO like liver. The best I ever had was in Venice. Liver and onions with polenta and seasoned with butter and sage. THE best!!!!!
I love rhubarb! I just made rhubarb bread pudding. Strawberry Rhubarb pie is a fairly common pie in the US.
The blogger had no idea…
I think endives with ham and cheese is more of a Belgian classic. In the Netherlands we call endives/cichory witlof or Brussels lof.
Love Boudin (noir). Also, rubard, Foie Gras (the best), and goose! I enven love haggis
Haggis is Scottish, not French at aĺl !
@solangelauthier2381 SO. I still love Haggis!
@ So do I, but why mention haggis - which is Scottish - when the video is about FRENCH food ? We have enough French products made with the « inside » of animals (tripes, andouille, andouillette, pieds et paquets, tablier du sapeur etc etc) !!!
@@solangelauthier2381I love them all. Most people have heard of Haggis but not necessarily these other items. My favourite - cow's heart and lung stew. also Not French
@@inuitplus English speaking people have heard of haggis because it is Scottish. The other way round the French do not know what haggis is - unless they have been to Scotland. How, heart and lungs not French ? We do eat heart (from various animals) and make a stew with lungs (mou au vin rouge) - although to be honest the latter is disappearing,
I am not a big fan of boudin noir, even though i can eat it, but it has to be said that some regional variety are vastly different. In the case of boudin, the basque variety is certainly different both in taste and texture and i think people who don't like boudin might have a different opinion of this variety. There are several ingredient added not just blood, including meat (cheeks if i am not mistaken, but i guess it varies). It can be found in sausage form, the traditional, but also in cans to be preserved longer and it can be eaten as a spread on bread, like a paté.
Growing up in Ireland (in the 1960s) all these foods except endive were plentiful. I love a good black pudding (boudin noir in French).
Good inexpensive tasty food is disappearing, to the benefit of hamburgers. To me it is hamburgers that are disgusting !
As a vegetarian and British (and regular traveller to France where they eat every part of the animal apart from the squeak) I wasn’t expecting you to say rhubarb and leeks which are such ordinary ingredients here.
If I was going to guess a fruit or vegetable I’d have gone with blackcurrants which were banned in most US states until 2003 so generally not known over there but very popular in the U.K. and France.
French Canadian: I have known all of these. Endives, I am not familiar enough to use them in creative ways. I've been missing rhubarb desserts lately. Quite the coincidence seeing it in your video.
Marrons I had seen in older bédés before, but only tried when I first traveled to France. Yum!
Growing my mother would threaten to feed us boudin (noir) if we misbehaved. My first experience was at a good restaurant. Loved it.. to my greatest surprise lol
It's like cassis (blackcurrant) I couldn't get in the USA. We get them everywhere in France/Europe. Many drinks are made from that berry.
And they're all delicious!
Like most foods its popularity starts if the plants were easy to grow therefore more receipts could be created.now for many they only see these items in shops
When I moved to California 35 years ago.....I had lost so many vegs on my list. IE endives, salsifies, wild mushrooms and chesnuts etc etc. I m now back in Europe and rediscover all of them..😊
There are red endives that are not as bitter as white endives.
I had never heard of rillettes or salsifis (hearts of palm) prior to going to France. While I can take or leave the salsifis, I LOVE the rillettes. I had tried on several occasions to bring some back from France, only to have them confiscated by USDA. I finally succeeded by bringing the canned version, which isn't as good as from a traiteur. My local grocery store does carry hearts of palm, so I guess it's not so foreign here in the US.
Very true, both seem to be more popular in France than stateside, in my experience as well
Les cœurs de palmier et les salsifis sont deux choses bien différentes. En France les cœurs de palmier se trouvent uniquement en conserve. On peut en faire très rapidement une entrée en ajoutant simplement de la vinaigrette ; excellent. Les salsifis sont des légumes à part entière que l'on peut trouver au marché quand c'est la saison ou en boîtes de conserve. A servir chaud en accompagnement de la viande.
@@jean-michelvanpruyssen936 Merci de l'explication!
@@r.s.brousseau9249 Jean-Michel is right. I think (without being sure) that "salsifis" in English are just called "salsify" or "Oyster plants".
I came across them at a farmer's market in San Francisco. My parents used to have a huge garden, but salsifies were the rare vegetables they would by canned.
I understood why as they are a pain to prepare.
I discovered endives for the first time in France too
How do you rate them? Just ok or are they something you really enjoy? Or like me, does it depend on the dish?
@ it depends on the dish. They can be good or not so much.
@@OuiInFrance They are great in a salad with blue cheese and walnuts.
So sorry to hear that you don't like the boudin noir. All over europe some kind of boudin noir is known as a way of using the pigs blod. People were poor, and nothing went to waste.
The classic belgian recepie is fried black and white boudin, mashed potatoes and mashed appeles. 😋
You ara absolutely right. Pork blood is used to make food all over Europe (and probably elsewhere). Each country has different recipes and different seasonings. Nothing was wasted. Hence the delicious pig trotters, pig ears, the tripe etc etc. This American blogger knows nothing about food.
I do like endives but for me it's a bit of a hit or miss; most of the time they're mild but every now and then they're quite bitter
OK you made me hungry now. 🤪
So, I'm not familiar with the tastes of the items on your list but I'm with you on the pumpkin pie, and all things pumpkin . I make a pumpkin bread several times this time of year, sweet and nutty. Ready tto make pies next week. Wish I could share with you but I'm in SC!
Yessssss, so delicious! I'll be making a pumpkin pie or two next week for sure!
Boudin is common in Cajun cooking,
probabbly due to the relative cultural proximity with the Carrabeans
Isn't the Cajun boudin very different from the French one - much more like a sausage?
Or I might be confusing it with what they have in the carribeans I'm no sure.
The first thing I thought of when I saw the title is rillette all the veggies are in US. I grew up with rhubarb and we have strawberry rhubarb pies.
You should try all thing gs to eat with "chou(x)" in it ! (Chouxfleurs, choux à la crème, etc...)
MMMM, rhubarb. Strawberry rhubarb anything. And endive/radicchio salad with crumbly bleu cheese and sugared pecans or walnuts.