We are know that the French have very discerning palates. For decades we have enjoyed the marvellous cuisine that has come from this wonderful land. We have enjoyed the fine wines that for centuries the French have produced. In more recent times French beer too has made its mark on the world and I for one really do enjoy a glass of very cold beer on a very hot afternoon. Continue reading
Guide to French Food Cooking Terms
If you don’t know the difference between a bisque and a blanquette, you may need some help understanding French cooking terms. This guide will brush you up on the basics Continue reading
The Unique French style filets
The French value fish and know how to cook it at home in the most delicious ways. In contrast, in America fish is largely a restaurant dish. Few of us are familiar with good fish recipes, yet we can learn from the French and make sole, trout, or salmon a delight of every Sunday dinner. Continue reading
Spring-Squash Taquitos
Ingredients
Roasted Garlic Aioli
• 1 head garlic, whole and unpeeled, top ½ inch sliced off and reserved
• ⅓ cup plus 1 tbsp. canola oil
• 1 large egg yolk
• ¼ tsp. fresh lemon juice
• ¼ tsp. Spanish sherry vinegar
• ¼ tsp. coarse salt Continue reading
Cassoulet: A Classic French Nourishing Meal
Cassoulet is a very Classic French dish which in olden times would have been considered as a dish that only the poorer people of France would eat, in brief it was what they called ‘peasant food’ but today it is a wonderful dish that everyone can enjoy and in Haute Cuisine ‘confit de canard’ is used whereas traditionally Continue reading
The Delicious French Sumptous Creamy Cheeses
A cheeseboard is never complete without a couple of creamy French cheeses neatly placed on it. We are all familiar with the delicious Brie and Camembert cheeses that have found their way into many homes all over the world. French cheeses that are ‘moelleux’ which means creamy are very popular all over France with many regions having their own specialities. Some are made from cows’ milk and some are made with sheep’s milk as well as many varieties Continue reading
Apricot Stuffed French Toast
INGREDIENTS
1 loaf Italian bread (about 4 inches in diameter), cut into 8 one-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
Traditional French Soup: Bread Soups (PANADE)
PANADE is the first soup that a French baby gets. In schools over here, they give it to the children for breakfast, in place of any other cereal. It can also be served at dinner, though only “in the family.” Continue reading
Red Potato Salad With Champagne Vinegar Receipt
For those of you looking for a mayo-free potato salad recipe, here’s an easy, tasty picnic style salad seasoned with Champagne vinegar Continue reading
How To make Roquefort Sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there’s a tip for making it without meat juices. Continue reading