Bordeaux,+L'Aquitaine


 * Bordeaux et L’Aquitaine ****Région **

The Bordeaux/Aquitaine region is on one of the coasts of France. It borders the Bay of Biscay, which is a part of the Atlantic coast, and part of Spain. It is a very mountainous region. The region is a center of wine trade. Its vineyards produce some of the world’s great wines. Because it borders many bodies of water, the soil is very fertile there. This rich soil makes great farmland. The climate, which is a cross between Atlantic maritime and the Mediterranean, provides them with orchards of plums and apples and fields of sunflowers and strawberries. The people in the region cook many amounts of duck and goose. People there also eat a lot of pork, rabbit, and beef. They also eat a lot of fish and shellfish because they border the sea. Spain influences them to eat seafood paella. The mountains provide them with many soft cheeses and chocolates. They also have excellent pastries and fruit tarts. Population is about 3,000,000.


 * It’s all about the peppers in Pays Basque **

It's traditional cuisine seaside is full of tasty, colorful fish, and shellfish, which are often red like a red pepper. The red pepper is found everywhere and is the main ingredient in there local pepper dip.It is also cooked with tomatoes and onions .




 * Delicious Wines **

In **Bordeaux**they are known for their prestigious wines. They have white wine from Entre-Deux-Mers or red from Saint Émilion du Libournais. This is traditional and spicy gastronomy, close to Spanish cooking, which includes both specialties from the sea and the land.



These are mini cakes tasting of aged rum and vanilla. It shows a perfect picture of Bordeaux- a southern city open to the world that was a major port of call in the slave, rum, and spice trades. History says that cannelés were started during the landing of the boats of flour on the quays of Bordeaux. But realistically, they would have been created in the 18th century by the nuns of the convent Annonciades, in Bordeaux.
 * Cannelés Bordelais **



Cannelé Recette

Type de cuisson : Four

Ingrédients :

- 1/2 litre de lait

- 1 pincée de [|sel]

- 2 œufs entiers et 2 jaunes

- 1/2 gousse de [|vanille]

- 1 cuillère à soupe de rhum

- 100 g de farine

- 250 g de [|sucre] en poudre

- 50 g de [|beurre] (+ 50 g pour beurrer les moules)

Préparation :

Faire bouillir le lait avec la vanille et le beurre.

Pendant ce temps, mélanger la farine, le sucre puis incorporer les œufs d'un seul coup, verser ensuite le lait bouillant.

Mélanger doucement afin d'obtenir une pâte fluide comme une [|pâte à crêpes], laisser refroidir, puis ajouter le rhum. Placer au réfrigérateur une heure.

Préchauffer le four à thermostat 10 (270°C) avec la tôle sur laquelle cuiront les cannelés.

Verser la pâte bien refroidie dans les moules bien beurrés, en ne les remplissant qu'à moitié; rapidement, disposer les cannelés sur la tôle du four chaud th10 pendant 5 minutes, puis baisser le thermostat à 6 (180°C) et continuer la cuisson pendant 1 heure : le cannelé doit avoir une croûte brune et un intérieur bien moelleux.

Démouler encore chaud.

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