Andrew Prior 11/13/23 Andrew Prior 11/13/23

Mint Syrup

When in France you will often see people drinking syrups or cordials as they love them. More and more people here though are making their own so that they can control the sugar level and of course other nonnatural ingredients.

So here is my recipe for mint syrup.

Andrew Prior 11/9/23 Andrew Prior 11/9/23

Sauce Palois

One of my favorite things about French cuisine is its sauces and there is a little-known sauce called a Sauce Palois which comes from the mother sauce Bearnaise but instead of using tarragon, you use mint.

Here is my recipe for a sauce Palois which you can serve on a lovely piece of poached fish perhaps or over some lamb cutlets.

Andrew Prior 11/8/23 Andrew Prior 11/8/23

Mint Tea

Morocco accounted for nearly 90% of the world’s production of mint in 2019 followed by Argentina, Mexico, and Japan.

Of course one of the ways the Moroccans use mint is in mint tea, which is loved by many French people.

I love mint tea so here is my recipe for Mint tea.

Andrew Prior 10/10/23 Andrew Prior 10/10/23

James Hemings Mac and Cheese Recipe

Like many I’m sure watching the acclaimed food series on Netflix High on the Hog was not only entertaining, and delicious but highly educational. Food writer Stephe Satterfield traces back the origins of African-American cuisine and I was fascinated to learn connections to French food in this series for a dish that isn’t I would have thought had any connection to France, Mac and Cheese.

James Hemings, Thomas Jeffersons, slave, brother-in-law, personal valet, and then eventually chef created the version we know of today after having in France a dish of pasta and cheese that he called at the time macaroni pie. This is the dish that would then evolve into what we around the world would call Macaroni and cheese.

Here is James Hemings' version of Mac and Cheese. Well as far as we know.

Andrew Prior 10/8/23 Andrew Prior 10/8/23

James Hemings Snow Eggs Recipe

Snow Eggs or Isle Flotante or Oeufs a la neige as they’re known in France are wonderful poached meringues that sit on a custard or creme anglaise. The name snow was attributed to the whipping of the egg whites until they looked fluffy and stiff like snow.

In 1747 Hannah Glasse recorded in her cookbook The Art of Cooking Made Plain and Easy a recipe for floating islands, Glasse was an English cook but her recipe bears no resemblance to the recipe we know for today's version.

There is a note in a letter from Benjamin Franklin in 1771 about having a floating island dessert. But as far as we can tell James Hemmings's version that we know today was his own creation and is now enjoyed around the US and France, well even around the world.

Here is his original recipe for Snow Eggs

Andrew Prior 9/11/23 Andrew Prior 9/11/23

Pillow Mist

I make my own pillow mist from the lavender plants we have growing in our garden every year.

Here is my recipe for pillow mist.

Andrew Prior 9/9/23 Andrew Prior 9/9/23

Lavender Sugar

French cuisine embraces lavender with it often being used to coat the outside of sheep and goat milk cheeses. In Provence, some places take lavender flowers and candied them to be used as decorations for pastries and cakes. A use I love is to make lavender sugar which is a great ingredient to place in the pantry.

My recipe for lavender sugar is below.

Andrew Prior 9/6/23 Andrew Prior 9/6/23

Beurre Blanc

In French cuisine, you can find juniper berries being used in many Alsatian dishes and in particular Choucroute garnie which is French for sauerkraut accompanied with meats. They are also often used in brines for white meats like chicken, turkey, and pork and wild games as well as wild boar.

You can also find Juniper Berries being used to flavor a beurre blanc sauce.

Here’s my recipe

Andrew Prior 8/21/23 Andrew Prior 8/21/23

Sauce au Raifort

There’s nothing as simple or delicious as a Sauce au Raifort.

Here’s my recipe.

Andrew Prior 8/19/23 Andrew Prior 8/19/23

Horseradish Cream

If you happen to have some fresh horseradish then why not try my horseradish cream which is a great sauce or dip.

Here is my recipe

Andrew Prior 8/14/23 Andrew Prior 8/14/23

Herbs de Provence Goats Cheese Salad

Another great thing to do is make a goats cheese salad with the herbs de Provence being used with some olive oil as a dressing.

Here’s my recipe.

Andrew Prior 8/12/23 Andrew Prior 8/12/23

Dried Herbs De Provence

You can make your own version of Herbs de Provence.

Here is my recipe.

Andrew Prior 8/9/23 Andrew Prior 8/9/23

Spatchcock Chicken De Provence

Do this if there is just one thing you do from listening to Fabulously Delicious, specifically this episode on Herbs de Provence. This is my recipe for spatchcock chicken de Provence.

Here’s my recipe below.

Andrew Prior 8/5/23 Andrew Prior 8/5/23

Pain D’Epice

One of the most popular uses of Anis Vert in French cooking and the way I found the ingredient Is in the Pain D’Epice a French spiced bread/cake that is often served with fois gras at Christmas.

Here is my recipe for Pain D’Epice.

Andrew Prior 7/19/23 Andrew Prior 7/19/23

Pickled Garlic

A perfect accompaniment to cheeses or a charcuterie board is pickled garlic which is really simple and easy to make.

Here’s my recipe for pickled garlic

Andrew Prior 7/17/23 Andrew Prior 7/17/23

Persillade

Another recipe I love to have on hand that is simple and easy to make is Persillade. Persillade is a great seasoning or sauce base. Added to dishes like steamed potatoes or placed over a piece of cooked meat is the perfect bite.

My recipe for Persillade is below

Andrew Prior 7/15/23 Andrew Prior 7/15/23

Aioli

One of my favorite recipes in French food where garlic is the main ingredient is Aioli or garlic mayonnaise. This dish from Provence is one that has been embraced around the world and is great as an accompaniment to a variety of dishes, topping a burger and one of my favorites, dribbled over a pizza, I know shock horror and totally not French but hey next time you order a pepperoni pizza try it. It’s delicious.

My recipe for Aioli is below

Andrew Prior 7/9/23 Andrew Prior 7/9/23

Cerville de Canut

Today, we embark on a culinary adventure to discover the captivating story and irresistible taste of the renowned Cerville de Canut. Nestled in the heart of Lyon, France, this traditional recipe has stood the test of time, delighting both locals and visitors alike with its rich heritage and delectable flavors.

Originating from the silk weavers' neighborhoods known as "Canuts," the Cerville de Canut carries with it a legacy that dates back to the 19th century. Lyon, renowned as the gastronomic capital of France, has witnessed the creation and evolution of numerous culinary wonders, and the Cerville de Canut undoubtedly stands out as a true testament to the city's culinary prowess.

Andrew Prior 7/8/23 Andrew Prior 7/8/23

White Chocolate Strawberry Mousse

Celebrating World Chocolate Day with White Chocolate Strawberry Mousse. Happy World Chocolate Day! What better way to indulge in this sweet celebration than with a luscious White Chocolate Strawberry Mousse? Yesterday, I whipped up this delightful treat during my livestream on France Today magazine, and it was a hit!

This White Chocolate Strawberry Mousse is a perfect blend of creamy white chocolate, tangy strawberries, and a hint of vanilla. It's a true delight for chocolate lovers and an exquisite way to celebrate World Chocolate Day!

Here’s my recipe for White Chocolate Strawberry Mousse.

Andrew Prior 7/6/23 Andrew Prior 7/6/23

Trout Rillettes

Trout, a prized fish in French cuisine, is known for its delicate texture and exquisite taste. As sustainability becomes increasingly important, France has embraced responsible fishing practices to preserve its aquatic ecosystems. By supporting local suppliers, such as the one in Chauvigny, we not only ensure the freshness and quality of our ingredients but also contribute to the preservation of France's natural resources.

Now, let's embark on a culinary adventure and discover how to create the perfect trout rillettes. From sourcing the finest trout to the careful blending of flavors, this recipe promises a harmonious marriage of traditional French techniques with a touch of modern finesse. So, grab your apron and get ready to impress your guests with this delectable treat.

Here’s my recipe for Trout Rillettes

French Recipes, Podcast Episodes and France Travel Tips!