Soupe Au Pistou
A good-for-you French stew
Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It’s low fat and vegetarian.
This summer soup is a Provençal dish that is iconic for France. It is made up of cubed vegetables with a tablespoon of pistou on top. Pistou means “pounded” — that is, pound together the ingredients: garlic, fresh basil and olive oil….much like pesto as we know it here in the U.S.
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Getting to know French cheeses: 1st – GENUINE Brie
France is famously known for having more cheeses than there are days in the year. Some are very widespread and available in every supermarket, some are regionally specific, and others are local to a village or community only.
From east to west, from north to south, France’s diverse cuisine has delighted more than one curious palate. One element of French cooking exists above all others as the crème de la crème of French gastronomy: cheese. In France, at meal time, the cheese course is typically served after the main course and before dessert and is called the plateau de fromage.
These are the French cheeses you have to taste at least once in your life.
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The Wonderful French Dough Bowl
When it comes to Christmas, the first thing we think of is home and all the smells that associate us to our home and the holidays. Part of those familiar smells might just be the baking of bread.
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La Boulangerie – The Bakery
The French word for bread is pain, pronounced pan.
Pain Baguette – The most well-known of French breads. A baguette is what most people mean when they ask for French bread. Breakfast in many French homes without a baguette is hardly breakfast; croissants and the sweeter breads are typically saved for the weekend.
Bread in France. How it is different?
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Macarons – The cookie of choice for the French!
This is a French Macaron (\ˌma-ka-ˈroh\)
Delicate and airy, the French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, typically made from a ganache butter-cream, meringue or jam.
France is indebted to Italy for introducing this delicate pastry to France. The Macaron cookie was born in Italy, introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d’Orleans who became king of France in 1547 as Henry II. The term “macaron” has the same origin as the word “macaroni” — both mean “fine dough”, however; macarons are simple cookies, made of almond powder, sugar and egg whites.
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