French Recipes, Podcast Episodes and France Travel Tips!
Fine Herbs Recipe
Known for its delicate, bright, and fresh flavors, the fines herbes mixture is commonly used in dishes like salads, poultry recipes, and omelets.
Its mild flavor won’t overpower these dishes’ subtle flavors. Fines herbes are typically added at the end of cooking, as excessive heat or cooking time can deplete their gentle aroma and flavor.
To make your own fine herbs blend at home, use fresh herbs finely chopped with a knife, not a food processor as many believe will affect the flavor of the herbs.
Here is my recipe for fine herbs
Fennel Soup
Another favorite recipe for both the herb and vegetable version of fennel is fennel soup. If I can’t get fennel herb I use the sprigs of the fennel vegetable and if I can’t get the bulb of the fennel vegetable I use potato to replace that.
Here’s my recipe for fennel soup.
Braised Fennel
Fennel seeds are an essential spice in French cuisine, particularly in traditional recipes like sausages, fish stews, and bread. These aromatic seeds offer a warm and slightly sweet taste, enhancing the complexity of flavors in various dishes.
Bouillabaisse is an iconic Provençal fish stew that incorporates fennel as a key ingredient. The fennel's subtle anise flavor beautifully complements the seafood, resulting in a rich and fragrant broth.
One of my favorite uses for fennel in French cooking is braised fennel, a simple dish that’s the perfect side dish for any meal.
Here’s my recipe for braised fennel.
Elderflower 75
St Germain is an elderflower liqueur made using the petals of the black elderberry plant from the Savoir in France. The Savoir is located in the Auvergne Rhone-Alps region of Southeastern France. It has a population of close to 440K people and is known for its numerous ski resorts. The fondue Savoyarde, Tartiflette, and saucisson are well-known culinary delights from this area. Each bottle of St Germain is numbered with the year that the petals of elderflowers were collected. They are collected each spring over a period of three to four weeks and are often transported by bicycle to collection points to avoid damaging the petals and impacting their flavor.
St Germain was launched by Cooper Spirits Co in 2007 and was created by distiller Robert Cooper the son of Norton Cooper who owns Charles Jacquin et Cie a major French alcohol maker. Sadly in 2016, Robert died at the young age of 39.
I have a delicious recipe for my favourite cocktail to make with St Germain which is an Elderflower 75 which is a take on the French 75. The recipe is as follows
Elderflower Syrup
Elderflower cordial or elderflower press as it is known is often made in many European countries, especially in the north and the Balkan countries. In some European countries, they even make wine from the berries of the plant. In Hungary, they produce a brandy made from elderberries and to make it they need 50 kilos of fruit to produce just 1 litre of the brandy. Sweden and France both produce popular liqueurs from elderflowers and in Belgium, they even create a beer from the berries.
Many people use elderflowers as fritters or in tempura. It’s not very French I’d have to say but it does sound delicious but doesn’t anything dipped in batter and fried sound delicious? Wherever you might use edible flowers you can use elderflowers in the recipe. You can make an herbal tea from fresh elderflowers which is light, fruity, and delicious. But you can also do this with dried elderflowers as well.
If you are growing your own elderflowers then one of the best things to make at home is some delicious Elderflower Syrup. Here’s my recipe for homemade Elderflower syrup.
Tartare Sauce
In French cooking, dill was really in the past thought of as a Scandinavian herb and only used in Northern countries with fish. Now though the French have adopted dill in their cooking and often use it in dishes as a subtle replacement for fennel. One of the best ways I think the French use dill is in sauces, Sauce Tartare, here is my recipe for sauce tartare.
Chamomile Madelines
Chamomile is a flowering plant that belongs to the daisy family. The plant has small white flowers with yellow centers, and it's known for its distinctive scent and taste. Chamomile has a long history of medicinal use, but it's also used in cooking in many parts of the world.
Chamomile is also used in French pastries, such as madeleines. Madeleines are small sponge cakes that are shaped like shells, and they are often flavored with lemon or vanilla. Here is my simple recipe to make Chamomile Madeleines.
Mini Pavlovas
French Mini Pavlovas are the perfect dessert to celebrate the arrival of spring. These delicate meringue nests filled with whipped cream and fresh fruit are not only delicious, but they also add a touch of elegance to any table setting.
As the weather starts to warm up, strawberries come into season, and what better way to enjoy them than in a sweet and airy pavlova!
But did you know that the pavlova actually has its origins in Australia and New Zealand? It was named after the famous Russian ballerina Anna Pavlova, who visited these countries in the 1920s. The dessert was created in her honor and quickly became a favorite in both countries.
Today, it is enjoyed all over the world and has become a staple of French patisseries. In this blog post, I'll be sharing a delicious recipe for French Mini Pavlovas that will have you feeling like a pastry chef in no time.
So whether you're planning a dinner party or just looking for a sweet treat to enjoy on a sunny afternoon, these French Mini Pavlovas are the perfect dessert for any occasion.
Chicken Fricassée
Spring is in full swing, and what better way to celebrate the season than with a delicious and comforting French classic – Chicken Fricassee. This beloved dish is perfect for a cozy family dinner or a special occasion, and it's easy to make with a few simple ingredients.
In addition to Chicken Fricassee, French cuisine is filled with a variety of delicious recipes that are perfect for springtime. From fresh vegetables to light and airy desserts, French cuisine has something for everyone.
In this blog post, we'll be sharing a recipe for Chicken Fricassee that is sure to become a family favorite. We'll also be exploring some of the best springtime recipes in French cuisine, including dishes like ratatouille, asparagus tart, and strawberry clafoutis.
Whether you're a seasoned chef or a beginner in the kitchen, these recipes are sure to impress. So why not embrace the season and try your hand at some delicious French cuisine? From savory to sweet, these recipes are the perfect way to celebrate the flavors of spring.
Asparagus Oeuf Vinaigrette
Asparagus Oeuf Vinaigrette is a classic French dish that has been enjoyed for generations. Its origins can be traced back to the early 20th century when asparagus became a popular vegetable in France.
Asparagus is grown in various regions of France, with the most notable being the Loire Valley, Alsace, Gard, and the also in the Gironde and Landes departments. Together they account for over half of the output of Asparagus in France.
Asparagus is not only delicious but also incredibly healthy. It is a great source of fiber, vitamins, and minerals, and is low in calories.
In this recipe, I’ll be using white asparagus but you can also use green asparagus, Both are delicious but usually, it’s the green asparagus that’s more readily available in most grocery stores. The dish is also incredibly easy to prepare, making it a perfect option for a quick and healthy meal.
French 75 Cocktail
The French 75 cocktail is a classic drink that originated in Paris in the early 20th century. It's named after the French 75mm field gun, which was used by the French army during World War I. The drink is said to have been created at the famous Harry's New York Bar in Paris, and it quickly became a favorite among American expatriates and Parisians alike.
Today, the French 75 cocktail remains a popular drink in cocktail bars around the world. It's a refreshing and sophisticated drink that combines gin, lemon juice, simple syrup, and Champagne.
In French cocktail culture, the French 75 is often served as an apéritif, which is a pre-dinner drink meant to stimulate the appetite. The French take their cocktail culture seriously, and there are many famous bars and bartenders in France that have helped shape the cocktail world. The French are also known for their love of champagne, which is often used as a key ingredient in cocktails like the French 75.
Pistou Soup Recipe
Pistou Soup is a vegetable and noodle soup from the Provence region and the Cote d’Azur. It’s made with noodles (vermicelli or angle hair pasta), beans, onions, potatoes, tomatoes and sometimes smoked ham. This soup at the table is usually served alongside of some Pistou to place in yourselves.
So now that you have the Pistou recipe you need to make some Pistou soup.
I didn’t have vermicelli or angle hair pasta for this recipe when I made it so I just used what pasta I had left in the cupboard also it’s not the season for green beans so I used zucchini instead. You can do the same as well.
My favourite recipe for Pistou is as follows.
Pistou Recipe
Possibly the most famous dish in French cuisine that has Basil as its main ingredient is Pistou which is the French version of the Italian Pesto. Pistou is a similar sauce to Pesto in ingredients and the way it’s made but there are two main differences. The first is that there is no pine nuts in Pistou and the other is that sometimes they use Gruyere cheese instead of Parmesan cheese.
Pesto and Pistou the names come from the Latin word Pestare which means, to crush. Pistou is mainly found in the southern region of France. It’s considered by locals to be a Provencal or Nicoise creation. This makes a lot of sense as Nice was for hundreds of years an Italian city. Nice only became part of France around 150 years ago.
My favourite recipe for Pistou is as follows.
Candied Angelica
One of the most popular commercial uses of Angelica and cooking is to confiture Angelica to be used as a confectionery. This process consists of cutting the stems of the Angelica and then peeling them before they are then lacerated in the syrup.
Doing this on more than one occasion increasingly super concentrates it, so that the water naturally in the stems is replaced through these baths in an osmosis effect with the syrup.
The candied strips are then dried at a low temperature to obtain a green candied stem. That has a smooth texture and a delicious fragrance. This candied Angelica has a unique, subtle citrus flavor.
If you have any homegrown Angelica stems and you want to make your own candied Angelica sticks, here's a recipe for you.
Galette Charentaise Recipe
The most popular dish in France probably to make with candied Angelica is the Galette Charentaise. It's a really easy cake to make. Despite the name, it's a cake, not a galette.
What is a Galette Charentaise? It’s a cake but it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette Charentaise almost entirely on the west coast of France.
Here’s a recipe taught to me by Elise Botiveau for a Galette Charentaise.
French Onion Soup
French Onion soup is a beloved dish that has a rich history and numerous variations. It is a classic soup that is made with caramelized onions, beef broth, and bread, and is usually topped with melted cheese. While its origins are unclear, it is believed to have originated in France and has since become a popular dish worldwide.
The history of French Onion soup dates back centuries. Some believe it originated in ancient Rome, where a similar soup made with onions was popular among the working class. Others suggest that the soup was first created in the 18th century by French farmers who had access to plenty of onions and beef broth.
French Onion soup quickly gained popularity in France and became a staple of French cuisine. Over time, the soup has evolved, with various regions of France putting their own unique spin on the classic recipe. One popular variation is the Lyonnaise version, which is made with chicken broth and is topped with a crouton and poached egg. Another variation is the Provençal version, which is made with a mixture of beef and chicken broth and is topped with grated Parmesan cheese.