French Recipes, Podcast Episodes and France Travel Tips!
A to Z of French Herbs - Wild Garlic - Ail des Ours
Wild garlic, also known as Ail des Ours, is a deliciously fun herb to use. Its subtle garlic flavour and vibrant green leaves add a rustic, wild touch to many dishes.
However, the real magic of wild garlic lies in the tradition of "wild picking", where chefs and cooking enthusiasts set out on adventures in the woods in search of this deliciously fragrant plant. This thrilling quest to harvest wild garlic creates an unforgettable culinary experience, combining a passion for French cuisine with the joy of connecting with nature.
But beware as not all plants are the same and sometimes wild garlic resembles in the forest, fields where they’re found other not so good for you plants.
A to Z of French Herbs - Violet Garlic - Ail de Violet
Violet Garlic as its name suggests, is characterised by its purple colour. Cultivated on the hillsides of Cadours, hung in barns and sheds and braided by hand. It’s a beautiful looking garlic with a great taste.
Violet Garlic in France is an AOP garlic. AOP meaning Appellation d'origine protégée. The protected designation of origin (POD) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognised know-how of local producers and ingredients from the region concerned. The violet garlic of Cadour is said to be the oldest garlic in France.
A to Z of French Herbs - Rose Garlic - L’ail Rose de Lautrec
Rose Garlic has a lighter flavour than regular white garlic. It definitely has a different fragrance to other garlics.
L’ail Rose de Lautrec is also from the Midi-Pyrénées. Legend has it that the pink garlic of Lautrec appeared in the middle Ages. A travelling salesman from far away stopped at a place called the Oustallarié Lautrec to eat. Having little money, he embellished his meal with pretty pink cloves he had bought with his and left some behind. The hostel staff planted them and the pink garlic of Lautrec was born.
Rose garlic is known for its pink coloured hue. Hue is the outside skin of the garlic. It has an extended dormancy in its growing period in Spring, which means that its harvesting period is usually around June-July. The garlic is bound into clusters called "manouilles”.
Onion Johnny
The Roscoff Onion is a culinary treasure hailing from the coastal town of Roscoff in Brittany, France. Renowned for its subtle sweetness and distinct pink hue, this onion variety has graced the tables of gourmands and chefs alike for centuries.
We can't overlook the indispensable role onions play in French cooking, especially in the iconic Soup L’Onion, a beloved classic that epitomizes the heartwarming essence of French comfort cuisine.
But what about the indispensable role they’ve played in French culture? Well, the Onion Johnny is a great example of how important the simple, eye tearing, vegetable the onion is. It might be a staple in many recipes and cuisines around the world but to French culture it’s iconic.
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
A to Z of French Herbs - L'ail du Lomagne
In the world of culinary delights, France is renowned for its exceptional cuisine and unique flavors. At the heart of French gastronomy lies the concept of "terroir," an expression of a region's distinct character and natural influences on food production.
From the rolling vineyards of Bordeaux to the fertile fields of Provence, terroir encapsulates the geographical factors that shape the taste and quality of ingredients. French cooking embraces this philosophy by utilizing the finest local produce, such as fragrant herbs, succulent meats, and exquisite cheeses.
The result is a harmonious fusion of flavors, where each ingredient contributes to the artistry and sophistication of French cuisine.
In an area of France known for its Fois Gras and Hazelnuts is the region of Lomagne which also produces its own garlic variety the L’Ail Blanc du Lomagne, White garlic of Lomagne.
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
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
A to Z of French Herbs - Garlic - Ail
Garlic in French is pronounced ail. The word garlic derives from old English, garlēac, meaning gar (spear), and leek, as a 'spear-shaped leek.
Some would say it’s more a vegetable than a herb but in French cuisine, it’s considered a quintessential herb. Garlic is part of the lily family which also includes onions, leeks, and shallots. Allium sativum is a perennial flowering plant that grows from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft).
Whilst white garlic originated in Asia they think over 7,000 years ok it is now found all around the world. It’s used for culinary and medicinal purposes. Medicinally it’s often used as an herbal remedy for colds and is thought to reduce blood pressure, and cholesterol and even been proven to have antibiotic properties
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.
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.
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
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
A to Z of French Herbs - Fine Herbs - Fine Herbes
Fine herbs, also known as fines herbes, refer to a classic French blend of delicate herbs commonly used in French cuisine. The term "fine herbs" translates to "fine" or "delicate" herbs in English.
The blend typically includes a combination of four specific herbs:
Flat-leaf parsley or Italian parsley is commonly used in fine herb blends. It has a fresh and slightly peppery flavor.
Chives are slender, green herbs with a mild onion-like flavor. They provide a subtle, delicate taste to the herb blend.
Tarragon is an aromatic herb with a unique flavor that is slightly reminiscent of anise or licorice. It adds a distinct touch to fine herb mixtures.
Chervil is a delicate herb with a mild, slightly anise-like flavor. It resembles parsley but has a more subtle taste. Chervil is an essential component of fine herb blends.
These four herbs are finely chopped or minced and combined in equal proportions to create the fine herb blend. The mixture is used to enhance the flavors of various dishes, including omelets, soups, sauces, poultry, seafood, and vegetable preparations. The fines herbes blend is particularly popular in French cuisine and provides a fresh and aromatic touch to dishes.
French Chef Profile - Sebastien Lutuad
French chef based in Sydney Australia, Sebastien Lutaud. Originally from Lyon, he moved to Australia at a young age with his family who had patisseries in Australia.
Then he moved back to France to start his chef career and then back to Australia where he has a family and runs successful French restaurants.
Sebastien is a great example of how French food can influence your life and how some of the founding fathers of French cuisine can influence a career.
It’s always exciting to talk with chefs, especially French chefs on the podcast and I hope you enjoy this episode of Fabulously Delicious by clicking the photo of Sebastien to go to the link for the episode.
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.
A to Z of French Herbs - Fennel - Fenouil
When is a herb, not a herb but a spice? Actually whilst we are on the subject when is an herb, not only a spice but also a vegetable? When it’s Fennel that’s when. Yep, Fennel is not just an herb but it’s also a spice depending on the variety of vegetables.
Fennel in French is pronounced Fenouil. Fennel came into old English from the old French word fenoil which in turn came from the Latin word faeniculum, a diminutive of faenum, meaning "hay".
Fennel, with its delicate aroma and distinct licorice-like flavor, has been an integral part of French cuisine for centuries. From the kitchens of Michelin-starred restaurants to traditional home cooking, fennel plays a significant role in enhancing the flavors of various French dishes. Let's delve into the origin and history of fennel in France and explore its versatile uses in the country's culinary traditions.
Celebrating the Finest Experts in French Cuisine
Today we are celebrating the 2nd anniversary of Fabulously Delicious. Yes, that’s right, we are in our third season, 2 years, 84 episodes, 51 guests, and over 49 hours of content devoted to French food. So this episode is a celebration of some of my favorite parts of just a few of those episodes.
The very first episode of Fabulously Delicious was with American Pastry Chef Molly Wilkinson. Molly is an Instagram sensation and runs a fabulous online pastry cooking school as well as doing cooking classes in her fabulous apartment in Versailles. I had to ask the most important question when it comes to Macarons and that is what is the difference between a Macaron, Macaroon, and Macron?
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