{"id":928,"date":"2008-10-22T15:58:18","date_gmt":"2008-10-22T13:58:18","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=928"},"modified":"2008-10-22T15:58:18","modified_gmt":"2008-10-22T13:58:18","slug":"la-garbure-2","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/22\/la-garbure-2\/","title":{"rendered":"la garbure,"},"content":{"rendered":"<div id=\"attachment_1057\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/garbure-nc2b0-398-du-guide-de-pierrette4.jpg\" rel=\"lightbox[928]\"><img aria-describedby=\"caption-attachment-1057\" loading=\"lazy\" class=\"size-medium wp-image-1057\" title=\"garbure-nc2b0-398-du-guide-de-pierrette4\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/garbure-nc2b0-398-du-guide-de-pierrette4-300x172.jpg\" alt=\"garbure-n\u00b0-398-du-guide-de-pierrette\" width=\"300\" height=\"172\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/garbure-nc2b0-398-du-guide-de-pierrette4-300x172.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/garbure-nc2b0-398-du-guide-de-pierrette4.jpg 436w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1057\" class=\"wp-caption-text\">garbure-n\u00b0-398-du-guide-de-pierrette<\/p><\/div>\n<p>Recette, du sud ouest, un plat typique du pays basque, sp\u00e9cialit\u00e9 r\u00e9gionale, la garbure de la cuisine r\u00e9gionale fran\u00e7aise<\/p>\n<p>\u00a048 heures \u00e0 l&rsquo;avance, saler un jambonneau frais. Le d\u00e9poser dans une marmite remplie d&rsquo;eau froide et porter \u00e0 \u00e9bullition. Enlever l&rsquo;\u00e9cume qui se forme, puis ajouter 7 carottes, 2 kg de pommes de terre coup\u00e9es en morceaux, 1 bouquet garni, 4 gousses d&rsquo;ail, un soup\u00e7on de sel et du poivre. Faire cuire pendant 1 heure. Piquer le jambonneau \u00e0 la fourchette pour v\u00e9rifier la cuisson. Ajouter \u00e0 la marmite 250 g de haricots blancs cuits \u00e0 part.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette, du sud ouest, un plat typique du pays basque, sp\u00e9cialit\u00e9 r\u00e9gionale, la garbure de la cuisine r\u00e9gionale fran\u00e7aise \u00a048 heures \u00e0 l&rsquo;avance, saler un jambonneau frais. Le d\u00e9poser dans une marmite remplie d&rsquo;eau froide et porter \u00e0 \u00e9bullition. Enlever l&rsquo;\u00e9cume qui se forme, puis ajouter 7 carottes, 2 kg de pommes de terre coup\u00e9es [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[381,4],"tags":[10],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/928"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=928"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/928\/revisions"}],"predecessor-version":[{"id":1586,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/928\/revisions\/1586"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=928"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}