Garlic Soup Recipe
It’s amazing that a soup with so few ingredients – garlic, bread, and broth – tastes so delicious. Serve this French recipe as a light first course....great taste of garlic soup !
INGREDIENTS:
* 3 tablespoons olive oil
* 1 head garlic, each clove peeled and sliced
* 8 slices baguette
* 4 cups chicken stock
* ½ teaspoon dried thyme
INSTRUCTIONS:
In medium saucepan over low heat, sauté garlic in oil until tender – about 7-10 minutes total. Transfer the garlic to a plate. Place baguette slices into hot oil and sauté both sides until they are golden brown. Transfer 2 toasts into each soup bowl. Add garlic, chicken stock, and thyme back into the saucepan and bring to a simmer for 5 minutes. Ladle the soup over the garlic toasts and serve immediately. This great French recipe of garlic soup makes 4 servings... nice taste ! Bon apetit !
calvados-creme-anglaise.
Sunday, August 17, 2008
Cream of Belgian Endive Soup
This French recipe of a hearty Cream of Belgian Endive soup is delightful with just a crusty baguette for accompaniment. It’s easy to prepare and makes a nutritious light meal.
Ingredients:
* 2 medium Belgian endive, finely chopped
* 3/4 cup chopped white onion (1 medium)
* 1 clove garlic, crushed and chopped
* 2 tablespoons butter
* 2 large potatoes, peeled and cubed
* 2 cups chicken stock
* 1 cup light cream or half-and-half
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
Preparation:
In a large saucepan over medium heat, sauté the Belgian endive, onions, and garlic for 5 minutes. Add the potatoes and chicken stock, bring to a simmer, and then cover and reduce the heat to
the low-medium setting. Simmer the soup for 15-20 minutes, until the potatoes are tender. Process the soup, in batches, in a blender until smooth. Add the light cream, salt, and pepper to the soup, stir, and heat through.
This amazing French recipe of soup makes 6 servings. ....nice taste of soup ! Great one ! Enjoy it !
asparagus-in-tarragon-cream-sauce.
Ingredients:
* 2 medium Belgian endive, finely chopped
* 3/4 cup chopped white onion (1 medium)
* 1 clove garlic, crushed and chopped
* 2 tablespoons butter
* 2 large potatoes, peeled and cubed
* 2 cups chicken stock
* 1 cup light cream or half-and-half
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
Preparation:
In a large saucepan over medium heat, sauté the Belgian endive, onions, and garlic for 5 minutes. Add the potatoes and chicken stock, bring to a simmer, and then cover and reduce the heat to
the low-medium setting. Simmer the soup for 15-20 minutes, until the potatoes are tender. Process the soup, in batches, in a blender until smooth. Add the light cream, salt, and pepper to the soup, stir, and heat through.
This amazing French recipe of soup makes 6 servings. ....nice taste of soup ! Great one ! Enjoy it !
asparagus-in-tarragon-cream-sauce.
Chicken Sausage Gumbo Recipe
Try this great classic French recipe....From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.
INGREDIENTS:
* ½ cup canola or extra light olive oil
* 2/3 cup all-purpose flour
* 1 cup chopped white onions
* ½ cup chopped green bell peppers
* ½ cup chopped celery
* 3 cloves garlic, crushed and chopped
* 2 tablespoons Cajun seasoning
* 8 oz. smoked sausage, cut into crosswise slices
* 2 chicken breast halves, cubed
* 5 ½ cups chicken stock
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 cups rice
* 1 cup okra, cut into crosswise slices
* 1/3 cup loosely packed, chopped fresh parsley
* Hot sauce, as desired
INSTRUCTIONS:
Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot
sauce, as desired.
This great French recipe of Chiclen Sausage Gumbo recipe makes 8 servings....what an enchanting taste !
crudites-with-lemon-oil-recipe.
INGREDIENTS:
* ½ cup canola or extra light olive oil
* 2/3 cup all-purpose flour
* 1 cup chopped white onions
* ½ cup chopped green bell peppers
* ½ cup chopped celery
* 3 cloves garlic, crushed and chopped
* 2 tablespoons Cajun seasoning
* 8 oz. smoked sausage, cut into crosswise slices
* 2 chicken breast halves, cubed
* 5 ½ cups chicken stock
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 cups rice
* 1 cup okra, cut into crosswise slices
* 1/3 cup loosely packed, chopped fresh parsley
* Hot sauce, as desired
INSTRUCTIONS:
Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot
sauce, as desired.
This great French recipe of Chiclen Sausage Gumbo recipe makes 8 servings....what an enchanting taste !
crudites-with-lemon-oil-recipe.
Chestnut Soup with Creme Fraiche
This great soup reciep is very subtly flavored, so be sure to use strong vegetable stock. Accompany the soup with a crusty baguette and mixed greens for a complete meal.
Ingredients:
* 4 cups strong vegetable stock
* 8 ounces cooked chestnuts
* 1 cup chopped white onions
* 1/2 cup chopped carrots
* 1 thin celery stalk with leaves, chopped (1/2 cup chopped celery)
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3/4 cup plus 1/4 cup crème fraiche, divided
Preparation:
In a large saucepan over medium-high heat, bring the vegetable stock, chestnuts, onions, carrots, celery, salt, and pepper to a simmer. Cover the pan, reduce the heat to low-medium, and simmer the soup for 30 minutes, until the vegetables are tender. Stir in 3/4 cup of the crème fraiche.
Process the soup, in batches, in a blender until smooth. Alternately, use a hand-held immersion blender to process the mixture. Spoon the soup into serving bowls while hot, and then garnish with the remaining crème fraiche.
This chestnut soup recipe makes about 10 servings....and are ready to serve. Great taste !
Ingredients:
* 4 cups strong vegetable stock
* 8 ounces cooked chestnuts
* 1 cup chopped white onions
* 1/2 cup chopped carrots
* 1 thin celery stalk with leaves, chopped (1/2 cup chopped celery)
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 3/4 cup plus 1/4 cup crème fraiche, divided
Preparation:
In a large saucepan over medium-high heat, bring the vegetable stock, chestnuts, onions, carrots, celery, salt, and pepper to a simmer. Cover the pan, reduce the heat to low-medium, and simmer the soup for 30 minutes, until the vegetables are tender. Stir in 3/4 cup of the crème fraiche.
Process the soup, in batches, in a blender until smooth. Alternately, use a hand-held immersion blender to process the mixture. Spoon the soup into serving bowls while hot, and then garnish with the remaining crème fraiche.
This chestnut soup recipe makes about 10 servings....and are ready to serve. Great taste !
Beef Consomme Recipe
This amazing Beef Consommé reciepe is a hearty, full bodied broth. For the best flavor, use veal stock that is homemade. In a pinch, you can use store-bought beef broth. The sprig of thyme is optional, but adds a nice herbal note.
Ingredients:
* 1 tablespoon black peppercorns, crushed
* 4 egg whites
* 4 eggshells, crushed
* 3 roma tomatoes, quartered
* 4 ribs celery, coarsely chopped
* ½ lb premium ground beef (sirloin)
* 1 sprig thyme
* 2 teaspoons salt
* 6 cups veal or beef stock
Preparation:
Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.
Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring,
for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.
This great beef Consomme recipe Makes 10 servings....what a taste !
Ingredients:
* 1 tablespoon black peppercorns, crushed
* 4 egg whites
* 4 eggshells, crushed
* 3 roma tomatoes, quartered
* 4 ribs celery, coarsely chopped
* ½ lb premium ground beef (sirloin)
* 1 sprig thyme
* 2 teaspoons salt
* 6 cups veal or beef stock
Preparation:
Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.
Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring,
for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.
This great beef Consomme recipe Makes 10 servings....what a taste !
Beef Bourguignon Recipe
Try this classic beef Burgundy, or boeuf Bourguignon. Here is the traditional version that you are likely to have encountered at some point in your life.
Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.
If you are a fan of allspice, increase the number of berries up to a total of four, according to personal taste....hmmmm nice !
Ingredients:
* 3 cups dry red wine
* 2 cups strong beef stock
* 1/4 cup Cognac (or good quality brandy)
* 1 large yellow onion, chopped into large pieces
* 2 carrots, peeled and cut into 2-inch-long pieces
* 3 cloves garlic, crushed and chopped
* 1/4 cup chopped fresh parsley
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 10 black peppercorns
* 3 whole cloves
* 1 allspice berries
* 1 dried bay leaf
* 3 pounds beef chuck, cut into 2-inch chunks
* 1/2 pound bacon, cut into thick slices, and then coarsely chopped
* 2 tablespoons plus 1 tablespoon softened butter
* 1 tablespoon tomato paste
* 2 tablespoons olive oil
* 1 pound pearl onions, peeled
* 1 pound white mushrooms, wiped clean and bottoms trimmed
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon all-purpose flour
Preparation:
In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.
Preheat an oven to 300F. Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.
In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.
Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue
cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.
Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve
hot.
This great beef Burgundy recipe is ready to serve and makes 6 to 8 servings.
Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.
If you are a fan of allspice, increase the number of berries up to a total of four, according to personal taste....hmmmm nice !
Ingredients:
* 3 cups dry red wine
* 2 cups strong beef stock
* 1/4 cup Cognac (or good quality brandy)
* 1 large yellow onion, chopped into large pieces
* 2 carrots, peeled and cut into 2-inch-long pieces
* 3 cloves garlic, crushed and chopped
* 1/4 cup chopped fresh parsley
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 10 black peppercorns
* 3 whole cloves
* 1 allspice berries
* 1 dried bay leaf
* 3 pounds beef chuck, cut into 2-inch chunks
* 1/2 pound bacon, cut into thick slices, and then coarsely chopped
* 2 tablespoons plus 1 tablespoon softened butter
* 1 tablespoon tomato paste
* 2 tablespoons olive oil
* 1 pound pearl onions, peeled
* 1 pound white mushrooms, wiped clean and bottoms trimmed
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon all-purpose flour
Preparation:
In a large non-reactive container, gently toss together the red wine, beef stock, Cognac, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, bay leaf, and beef. Refrigerate and allow the mixture to marinate overnight, or for at least 8 hours.
Preheat an oven to 300F. Remove the beef from the marinade and drain it on a clean kitchen towel. Using a slotted spoon, transfer the vegetables to a bowl and reserve the marinade liquid.
In a large Dutch oven set over medium-high heat, melt 2 tablespoons butter. Fry the bacon in the butter until it is crisp. Keeping the fat in the Dutch oven, transfer the cooked bacon to a plate. Add the drained beef to the bacon fat and cook over high heat, turning often, until the beef is browned. Transfer the beef to a plate. Add the marinade vegetables to the fat and sauté them over medium-high heat, stirring often, for about 5-7 minutes. Stir in the tomato paste and allow it to cook for about 30 seconds. Gradually add the all of the reserved marinade liquid, stirring constantly to form a smooth sauce.
Drain the fat and return the beef and bacon to the Dutch oven, and stir a few times to combine the ingredients. Cover with a lid and cook in the preheated oven for 3 hours, until the beef is very tender.Using a slotted spoon, transfer the beef to a clean bowl. Strain and skim the fat from the sauce and pour it back into the Dutch oven, along with the beef.In a large skillet over medium-high heat, sauté the pearl onions for about 10 minutes, until they turn tender. Continue
cooking them until most of the cooking liquid evaporates. Add the mushrooms, salt, and pepper to the pan and sauté them, along with the onions for 5 minutes.
Knead together the reserved tablespoon of softened butter and 1 tablespoon all-purpose flour to make a beurre manie. Stir the beurre manie into the simmering onion and mushroom mixture and cook it for 1 minute, until it thickens slightly. Add the thickened vegetable garnish to the Dutch oven and bring the stew to a simmer for 3 minutes. Remove from the heat and serve
hot.
This great beef Burgundy recipe is ready to serve and makes 6 to 8 servings.
Friday, August 15, 2008
French Food Culture
Culture of French Food
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's
extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated.
In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly
in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.
Regional influences on French food
Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.
Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:
* Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.
* Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original
countries.
* History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes
and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the
main means of support for many families in economically limited areas.
In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.
The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of
northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of
vegetables and fruit (in part due to the favourable climate).
Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.
The Italian connection
Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an
entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.
Cooking styles
Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are three general approaches which compete with each other:
* Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces. Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.
* Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
* Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus. Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.
Wine and cheese
Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals,
and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food (see French Wine for further information).
In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.
Restaurant guides
The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by
the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide,
although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).
Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and
value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments
under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.
References
Terroir and French Food Culture - The hidden key to
understanding the culture of French Food
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's
extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated.
In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly
in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.
Regional influences on French food
Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin.
Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:
* Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine.
* Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original
countries.
* History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes
and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the
main means of support for many families in economically limited areas.
In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.
The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of
northeast France (Alsace, and to a lesser extent Lorraine) has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of
vegetables and fruit (in part due to the favourable climate).
Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g. the Loire valley) use more fresh water fish.
The Italian connection
Any discussion of the influences on French cuisine would be incomplete with recognising the historical contribution of Italy to the development of French cooking. In 1533, Catherine De Medicis (a Florentine princess) married Henry duc d'Orleans (who became King Henry II or France). At this point, France was not know for its food or food culture. Catherine brought an
entourage of Italian chefs with her to France, who introduced to France a variety of dishes, food preparation and dining practices. Although France and Italy obviously have evolved very different food cultures, both before and since this contribution, much of France's current food culture can be traced back to this time.
Cooking styles
Every region of France has its own distinctive traditions in terms of ingredients and preparation (see France Regions for further information). On top of this, there are three general approaches which compete with each other:
* Classical French cuisine (also known in France as cuisine bourgeoise). This includes all the classical French dishes which were at one time regional, but are no longer specifically regional. Food is rich and filling, with many dishes using cream-based sauces. Haute cuisine is classical French cuisine taken to its most sophisticated and extreme. Food is elegant, elaborate and generally rich. Meals tend to be heavy, especially due to the use of cream and either large portions or many smaller portions. There is a strong emphasis on presentation (in particular, vegetables tend to be cut with compulsive precision and uniformity). The finest ingredients are used, and the meal is correspondingly expensive.
* Cuisine Nouvelle. This style developed in the 1970s, as a reaction against the classical school of cooking. The food is simpler and lighter. Portions are smaller and less rich; the heavy cream sauces of the classical approach are particularly avoided. Cooking is less elaborate and quicker, with more emphasis on local and seasonal ingredients.
* Cuisine du terroir. This focuses on regional specialities and is somewhat more rustic in nature. Local produce and food traditions are the main focus. Each of these three traditions are strongly represented in France, with each having its supporters and specialist restaurants. At the moment, Cuisine Nouvelle is less popular than it was, while Cuisine du terroir has grown in popularity in recent years.
Wine and cheese
Aside from bread and water, the most common accompaniments to a French meal are wine and cheese. Unlike other countries, in France wine is considered a standard part of everyday meals,
and is neither expensive nor reserved for special occasions. With everyday meals, ordinary wines are served, although it is expected that the style of wine match the style of food (see French Wine for further information).
In addition to its use in cooking, cheese is often served as a course in itself. In this case, it is served after the main meal but before dessert. This typically consists of a platter with three or four different cheeses, from which guests can slice pieces according to their preferences. Sliced bread (e.g. slices of a baguette) are typically provided at the same time.
Restaurant guides
The most famous and successful restaurant guide in France is the Michelin Guide Rouge, which has approximately 50% market share. It has enormous influence; the award of a single star by
the Guide Rouge to a restaurant can add 25% to its turnover and the loss of a star can mean financial ruin for a restaurant.The Guide Rouge is both a restaurant guide and a hotel guide,
although its better known for the former. For the towns in the Guide Rouge there is a list of the main tourist attractions and for the larger towns there is a map. In addition to having one in the house it is handy to have one in the car (e.g. if you are unexpectedly delayed on a journey and need to find a good local restaurant).
Although the Guide Rouge does not provide exact details on the criteria they use for rating restaurants, there are a number of factors beside the quality of food: service, atmosphere and
value are some of the other considerations. This perhaps explains our experience that not all restaurants with the same overall rating have the same quality of food, one restaurant may have tremendous atmosphere and average food while another with the same rating may have exceptional food but little atmosphere. The Guide Rouge sometimes makes a few comments
under a recommended restaurant; these are worth reading as they give an indication of what aspect of the restaurant impressed the reviewer. The comments sometimes note specialities of the house, which are often the best items on the menu.
References
Terroir and French Food Culture - The hidden key to
understanding the culture of French Food
Andouille Balsamic Vinaigrette
This Andouille is a flavorful French sausage that can be found in most markets today and use them in a variety of salads.
Ingredients:
* 1 cup finely chopped andouille sausage
* ½ cup finely chopped onions
* 2 tablespoons finely chopped shallots
* 2 cloves garlic, crushed and finely chopped
* 3/4 teaspoon dried thyme
* ¼ cup balsamic vinegar
* ¾ cup olive oil
* 1/8 teaspoon ground black pepper
* ¼ teaspoon salt
Preparation:
Sauté the andouille sausage and onions in a skillet over medium heat. Add the shallots, garlic, and dried thyme and cook, stirring frequently, for an additional 4 minutes. Remove the skillet from the heat, and then stir in the balsamic vinegar making sure to scrape up all the flavorful bits cooked to the bottom of the pan. Whisk the olive oil into the balsamic andouille mixture; season with salt and pepper, and serve slightly warm or at room temperature...and this great andouille balsamic vinaigrette is ready to serve...amazing taste !
Ingredients:
* 1 cup finely chopped andouille sausage
* ½ cup finely chopped onions
* 2 tablespoons finely chopped shallots
* 2 cloves garlic, crushed and finely chopped
* 3/4 teaspoon dried thyme
* ¼ cup balsamic vinegar
* ¾ cup olive oil
* 1/8 teaspoon ground black pepper
* ¼ teaspoon salt
Preparation:
Sauté the andouille sausage and onions in a skillet over medium heat. Add the shallots, garlic, and dried thyme and cook, stirring frequently, for an additional 4 minutes. Remove the skillet from the heat, and then stir in the balsamic vinegar making sure to scrape up all the flavorful bits cooked to the bottom of the pan. Whisk the olive oil into the balsamic andouille mixture; season with salt and pepper, and serve slightly warm or at room temperature...and this great andouille balsamic vinaigrette is ready to serve...amazing taste !
Armagnag Creme Anglaise
This classic crème anglaise gets a warm, fragrant update with a splash of Armagnac brandy. Make a special treat by spiraling some on a chilled dessert plate and topping it with a scoop of luscious homemade sorbet....great and amazing taste !
Ingredients:
* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Armagnac brandy
Preparation:
In a medium saucepan, heat the half-and-half and vanilla to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Armagnac, and chill the custard completely before serving it. ..This great armagnac creme anglaise is ready to serve...great !
Ingredients:
* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Armagnac brandy
Preparation:
In a medium saucepan, heat the half-and-half and vanilla to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly. Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Armagnac, and chill the custard completely before serving it. ..This great armagnac creme anglaise is ready to serve...great !
Basque Piperade Recipe
Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of
granulated sugar mellow out the sharp tang of the tomatoes and peppers.
Ingredients:
* 2 tablespoons extra virgin olive oil
* 1 large Spanish onion, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 Anaheim peppers, seeded and finely chopped
* 2 cloves garlic, crushed and finely chopped
* ½ teaspoon salt
* 1/4 teaspoon sweet paprika
* 1/8 teaspoon ground black pepper
* ¼ teaspoon granulated sugar
* 1 15 oz can petite-diced tomatoes
Preparation:
Heat the olive oil in a large skillet over medium heat. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
The piperade recipe is ready to serve....nice !
granulated sugar mellow out the sharp tang of the tomatoes and peppers.
Ingredients:
* 2 tablespoons extra virgin olive oil
* 1 large Spanish onion, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 Anaheim peppers, seeded and finely chopped
* 2 cloves garlic, crushed and finely chopped
* ½ teaspoon salt
* 1/4 teaspoon sweet paprika
* 1/8 teaspoon ground black pepper
* ¼ teaspoon granulated sugar
* 1 15 oz can petite-diced tomatoes
Preparation:
Heat the olive oil in a large skillet over medium heat. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through. Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
The piperade recipe is ready to serve....nice !
Bechamel Sauce Recipe
This Bechamel sauce recipe is a rich, creamy sauce used to enhance many French recipes. Add a few herbs for variety, and it goes extremely well with vegetables...great combination!
Ingredients:
* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg
Preparation:
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a
time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
This recipe makes approximately 4 cups of Béchamel sauce....and its ready to blend with your fav salads...nice taste !
Ingredients:
* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/4 teaspoon freshly grated nutmeg
Preparation:
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a
time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt and nutmeg.
This recipe makes approximately 4 cups of Béchamel sauce....and its ready to blend with your fav salads...nice taste !
Blood Orange Vinaigrette
Finding blood oranges at the local market can be a bit tricky. Any variety will do well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange ...and use them in a variety of salads. It's recommended to try this amazing recipe..!
Ingredients:
* 2 tablespoons white wine vinegar
* ¼ cup blood orange juice
* 2/3 cup olive oil
* ½ clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped shallots
* 2 teaspoons finely chopped fresh parsley
* 2 teaspoons finely chopped fresh chives
Preparation:
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Ingredients:
* 2 tablespoons white wine vinegar
* ¼ cup blood orange juice
* 2/3 cup olive oil
* ½ clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped shallots
* 2 teaspoons finely chopped fresh parsley
* 2 teaspoons finely chopped fresh chives
Preparation:
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Calvados Creme Anglaise
This classic crème anglaise gets a cozy update with a splash of Calvados apple brandy. Use it with a simple caramelized apples and vanilla Cognac crepes for a comforting dessert....amazing taste to try !
Ingredients:
* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Calvados
Preparation:
In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar
until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring
constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Calvados, and chill the custard completely before serving it. ...great tasting !
Ingredients:
* 2 cups light cream or half and half
* Contents of 1 vanilla bean cut lengthwise and scraped out
* 2 eggs
* ½ cup granulated sugar
* 1 tablespoon plus 2 teaspoons Calvados
Preparation:
In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar
until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring
constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon. Remove from heat, stir in the Calvados, and chill the custard completely before serving it. ...great tasting !
Avocado Romaine Salad Recipe
This simple salad has the surprise creaminess of rich avocado pieces and the fresh twist of herbs. Use the best balsamic vinegar you can find; it really does influence the final result. Serve the salad with Lobster Bisque for an impressive lunch or dinner....an amazing combination. It's recommended to try ..!
Ingredients:
* 1 cup grape or cherry tomatoes, halved
* 1 tablespoon fresh chives, chopped
* 1 1/3 cup avocado, chopped
* 3 cups chopped romaine hearts
* 2 teaspoons fresh parsley, chopped
* 1 teaspoon fresh dill weed, chopped
* Balsamic vinegar
* Extra virgin olive oil
Preparation:
Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Makes 4 servings....what a great taste of salad !
Ingredients:
* 1 cup grape or cherry tomatoes, halved
* 1 tablespoon fresh chives, chopped
* 1 1/3 cup avocado, chopped
* 3 cups chopped romaine hearts
* 2 teaspoons fresh parsley, chopped
* 1 teaspoon fresh dill weed, chopped
* Balsamic vinegar
* Extra virgin olive oil
Preparation:
Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Makes 4 servings....what a great taste of salad !
Citrus Chicken Salad Recipe
This hearty chicken breasts, snappy red onions, and creamy avocados make this a great entrée salad. Add strawberry soup for a scrumptious light lunch....a must try recipe !
Ingredients:
* 4 ½ cups spring greens
* 1 ½ cups grilled or pre-cooked chicken breast strips
* ¼ cup red onion, thinly sliced
* 1 cup avocado, sliced
* 1 cup orange slices
* ½ cup honey
* ½ cup grapefruit juice
* ¼ teaspoon grapefruit zest
* Dash (1/16 teaspoon) freshly grated nutmeg
* ¼ - ½ teaspoon poppy seeds
Preparation:
Divide the spring greens evenly between 3 plates. Arrange ½ cup chicken strips, a bit of onion, and 1/3 cup each of the avocado and orange slices on the bed of greens.
Add honey, grapefruit juice and zest, and nutmeg to blender and process until dressing is smooth. Stir in poppy seeds and drizzle over salads.Makes 3 servings of salad with a little extra dressing....and the chicken salad is ready to serve....amazing taste..!
Ingredients:
* 4 ½ cups spring greens
* 1 ½ cups grilled or pre-cooked chicken breast strips
* ¼ cup red onion, thinly sliced
* 1 cup avocado, sliced
* 1 cup orange slices
* ½ cup honey
* ½ cup grapefruit juice
* ¼ teaspoon grapefruit zest
* Dash (1/16 teaspoon) freshly grated nutmeg
* ¼ - ½ teaspoon poppy seeds
Preparation:
Divide the spring greens evenly between 3 plates. Arrange ½ cup chicken strips, a bit of onion, and 1/3 cup each of the avocado and orange slices on the bed of greens.
Add honey, grapefruit juice and zest, and nutmeg to blender and process until dressing is smooth. Stir in poppy seeds and drizzle over salads.Makes 3 servings of salad with a little extra dressing....and the chicken salad is ready to serve....amazing taste..!
Cucumber Salad Recipe
Preparing a cucumber salad for your first course is classically delicious and so simple...just try this basic salad recipe....
Ingredients:
* 1 large cucumber, sliced thin crosswise (about 2 cups)
* ¼ cup white wine vinegar
* ½ teaspoon salt
* 1 teaspoon granulated sugar
* ¾ teaspoon dried dill
Preparation:
Toss all the ingredients together and serve. Makes 6 servings. great basic salad recipe
Grilled Seafood Nicoise
Grilling seafood adds a new flavor variation to this traditional French salad. Use store-bought French vinaigrette for quick, easy preparation. Try this amazing recipe....nice tasting salad !
Ingredients:
* 1/3 cup French Vinaigrette
* 1 12-oz 1-inch thick salmon fillet, cut into 4 pieces
* 1 large zucchini (courgette), cut into ¼-inch slices
* 8 jumbo shrimp, shelled and halved
* 8 sea scallops
* ¾ pound green beans, cut into 2-inch pieces and steamed
until crisp-tender
* 16 romaine lettuce leaves
* 1 yellow pepper, sliced into strips
* 4 roma tomatoes, quartered
* 4 hardboiled eggs, quartered
* 16 black olives
* 1 tablespoon capers
* French Vinaigrette for drizzling
* 4 chilled salad plates
Preparation:
Brush seafood and zucchini with 1/3 cup French Vinaigrette, and then arrange single-layer on grill rack. Cook 6 inches above glowing coals or low-medium heat. Grill salmon pieces for 4
minutes on each side, zucchini for 6 minutes on each side, shrimp for 4 minutes on each side, and the sea scallops for 6 minutes on each side. Remove each item when it is cooked through to a plate and allow to cool to warm-room temperature.
Assemble salad:
Place 4 lettuce leaves on each salad plate. Evenly dividing ingredients, arrange grilled seafood, vegetables, and eggs atop the beds of lettuce. Drizzle with Vinaigrette and serve immediately.
This great seafood salad is ready to serve....mmmm
Escargot Stuffed Mushroom
This easy appetizer recipe for escargot stuffed mushrooms will make it appear as though you slaved away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France. Try this great recipe.....amazing !
Ingredients:
* 6 tablespoons softened butter
* 2 teaspoons finely chopped shallots
* 1 clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped celery
* 1 tablespoon finely chopped fresh parsley
* ¼ teaspoon salt
* 1/8 teaspoon ground black pepper
* 12 large mushrooms, cleaned with stems removed
* 12 large canned snails
Preparation:
Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot...and hmmmm...what a taste....nice !
Ingredients:
* 6 tablespoons softened butter
* 2 teaspoons finely chopped shallots
* 1 clove garlic, crushed and finely chopped
* 1 tablespoon finely chopped celery
* 1 tablespoon finely chopped fresh parsley
* ¼ teaspoon salt
* 1/8 teaspoon ground black pepper
* 12 large mushrooms, cleaned with stems removed
* 12 large canned snails
Preparation:
Preheat an oven to 375F. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot...and hmmmm...what a taste....nice !
Crudites With Lemon Oil
This Lemon and thyme recipe are the ideal flavors for this sunny appetizer straight from the South of France. Serve with toasted baguette slices and Zesty Tapenade.
Ingredients:
* ¼ cup lemon-infused olive oil
* 1 sprig thyme
* 4 cups assorted raw vegetables, washed
* ½ teaspoon salt
Preparation:
In a small saucepan, heat oil and thyme over very low heat for 2 minutes. Remove oil from heat and allow it to cool. Remove thyme and discard. Toss infused oil with vegetables and salt and chill for 8 hours before serving. Great taste..!
Ingredients:
* ¼ cup lemon-infused olive oil
* 1 sprig thyme
* 4 cups assorted raw vegetables, washed
* ½ teaspoon salt
Preparation:
In a small saucepan, heat oil and thyme over very low heat for 2 minutes. Remove oil from heat and allow it to cool. Remove thyme and discard. Toss infused oil with vegetables and salt and chill for 8 hours before serving. Great taste..!
Citrus Marinated Olives
The brilliance of making your own marinated olives is that you alone customize the flavor of the dish. Take out an ingredient here and add one there… you have your own special blend! This recipe can use black or green olives – or both. Try it...great for tastes !
Ingredients:
* 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
* 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
* 1 cup olive oil
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 dried bay leaves
* 2 garlic cloves, crushed and chopped
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives
Preparation:
Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator. Great citrus marinated olives to richened other great recipes...
Ingredients:
* 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
* 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
* 1 cup olive oil
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* 2 dried bay leaves
* 2 garlic cloves, crushed and chopped
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives
Preparation:
Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator. Great citrus marinated olives to richened other great recipes...
Brandade Canapes Recipe
Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try this great Brandade recipe with a glass of Bordeaux clairet – sparkling clairet if you’re in a party mood.
Cook’s note: The ice water bath called for in this recipe is not optional. This process must be used to retain the potatoes' firm texture.
Ingredients:
* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar
Preparation:
Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste !
Cook’s note: The ice water bath called for in this recipe is not optional. This process must be used to retain the potatoes' firm texture.
Ingredients:
* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar
Preparation:
Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste !
Brandade Canapes Recipe
Brandade Canapes Recipe
Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try this great Brandade recipe with a glass of Bordeaux clairet – sparkling French recipe to try !
Ingredients:
* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar
INSTRUCTIONS
Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste of French recipe!
Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try this great Brandade recipe with a glass of Bordeaux clairet – sparkling French recipe to try !
Ingredients:
* 4 medium red potatoes
* 1 cup prepared Brandade de Morue Marseilles
* ¼ cup crème fraiche or sour cream
* 2 teaspoons caviar
INSTRUCTIONS
Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.....mmmm great taste of French recipe!
Basil Palmiers Recipe
The basil palmiers recipe – the tiny scroll-like pastries - sweet, flaky cookies come to mind. These are flaky and delicate . This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.
Ingredients:
* 1/3 cup packed fresh basil leaves
* 3 cloves garlic cloves, crushed
* 1/4 cup olive oil
* 1/2 lb puff pastry (1 sheet store bought)
* 1 egg, beaten
* 1/4 teaspoon ground black pepper
Preparation:
Preheat an oven to 400F.
Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.
This recipe makes 30 basil palmiers.
Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.
This great appetizers palmiers recipe is ready to serve...bon appetit !
Ingredients:
* 1/3 cup packed fresh basil leaves
* 3 cloves garlic cloves, crushed
* 1/4 cup olive oil
* 1/2 lb puff pastry (1 sheet store bought)
* 1 egg, beaten
* 1/4 teaspoon ground black pepper
Preparation:
Preheat an oven to 400F.
Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.
This recipe makes 30 basil palmiers.
Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.
This great appetizers palmiers recipe is ready to serve...bon appetit !
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