Many restaurants throughout France and Belgium offer mussels marinière. It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.
Smoked haddock gratin has got to be the easiest and most delicious dish ever. If you like smoked fish, try this. It will blow your mind!
Potatoes Dauphinoise, a French Tradition
The humble potato originated in Peru and the extreme western portion of Bolivia. It is an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato-producing country, and nearly a third of the world’s potatoes are harvested in China and India.
Floury, or mealy russet (baking) potatoes have more starch (20–22%) than waxy (boiling) potatoes (16–18%) and are better for baking or making french fries. The best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, potatoes, like Russets. Fingerling potatoes are low in starch and tend to be good for potato salads as well as roasting.
In conclusion, before you make your next potato dish, give some thought to which potato will work best for the texture you are trying to achieve.
Madeleines are very small shell-shaped sponge cakes. The flavor is similar to, pound cake, but the texture is much lighter.
Traditional recipes include very finely ground nuts such as almonds.
“Over and over again
I keep tasting that sweet madeleine
looking back at my life now and then
asking: if not later then when?”
Pet Shop Boys “Memory of the Future”
A strawberry tart with Pastry Cream is not only a beautiful presentation for any party, it has a springtime essence that everyone loves.
Puree of fresh vegetables makes an elegant accompaniment to any meal. This technique is used by french chefs the world over to really concentrate and intensify the flavor of the vegetable. Substitute any root vegetable for the carrots and you will have a sublime side dish!
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!