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Brandade Wikipedia ~ Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes In French it is sometimes called Brandade de Morue and in Spanish it can be called Brandada de bacalao morue being the French name for cod and bacalao the Spanish one Brandade is a specialty of the Roussillon Languedoc and Provence regions of Occitanie in presentday France and Catalonia

Aioli Wikipedia ~ Aioli or aïoli aɪ ˈ oʊ l i or eɪ ˈ oʊ l i Provençal Occitan alhòli or aiòli Catalan allioli ˌaʎiˈɔli is a Mediterranean sauce made of garlic and olive oil some regions use other emulsifiers such as names mean garlic and oil in Catalan and Provençal It is found in the cuisines of the Mediterranean coasts of Spain Valencia Catalonia the Balearic

The Food Timeline history notessauce ~ Allemande Our survey of historic cookbooks confirms Sauce Allemande Allemand is French for German was known by different names in different times Tournee German Almayne Parisienne and Blonde

The Food Timeline history notessalad ~ Chefs salad Food historians cant quite agree on the history and composition of chefs salad much less who assembled the first one Some trace this salads roots to Salmagundi a popular meat and salad dish originating in 17th century England and popular in colonial contend chefs salad is a product of early twentieth century originating in either New York or California

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