French Recipes, Podcast Episodes and France Travel Tips!
A to Z of French Herbs - Lemon Balm - La Mélisse
Have you heard of Chartreuse, Benedictine, Carmelite or Eau des Carmes as it’s also called? These lesser-known liqueur all have a prominent ingredient. It's often enjoyed as a digestive or apéritif and is made using a recipe that has historical ties to the Carmelite monks. All three of these liquors have something in common. Do you know what that is?
Lemon Balm in French is pronounced Mélisse and is a perennial herbaceous plant part of the Lamiaceae or mint family. Its botanical name is Melissa Oficinalis. The officinalis comes from Latin and means of the shop. This comes from the use of the herb by apothecaries who sold herbal remedies.
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.
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.
A to Z of French Herbs - Lavender - Lavande
Endless lavender fields stretching as far as the eye can see, quaint French villages, and the intoxicating scent of lavender wafting through the air. Ah, Provence! But did you know that this iconic region doesn't just captivate your senses with its stunning landscapes? Lavender also takes centre stage in the Provencal kitchen.
Lavender in French is pronounced Lavande and is part of the Lamiaceae family of plants which is also known as the mint family. There are actually 47 known species in the Lamiaceae family.
It’s native to Africa, Europe, and Asia as well as the Canary Islands. Although native in many regions in Australia especially the state of Victoria since 1920 some species of lavender are considered a noxious weed as it’s so invasive. Thus in Spain, this is the same situation with it being considered a weed in some parts of the country.
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
A to Z of French Herbs - Juniper Berries - Baies De Genièvre
In a country known for its wine, cheese, and baguettes, these little berries often play a stealthy role in some of the most iconic French dishes. From tantalizing sauces that make you go 'oh là là' to their secret flirtations with game meats, juniper berries have been spicing up French recipes for centuries.
Juniper Berries in French are pronounced baies de genièvre iIn French.
One of the things to note about Juniper Berries is that they aren’t actually a berry. They are the the female seed cone from the plant and by many would be considered a spice, not a herb but I’m adding them to this series anyway.
100th Episode - Celebrating The Food Of Montmorillon
Montmorillon is a town that we found when searching for a home in the French countryside and we did find one here in the center ville. This town has many fabulous things, the Wednesday markets, Summertime guigenettes along the river gartempe and wonderful people inhabiting it.
But it also has the Montmorillon macaron. This macaron is made with almonds and instead of looking like the macarons found in Paris patisseries. But the Montmorillon macaron looks more like a macaroon that’s usually made with coconut.
Coming from Italy to France by Catherine de Medici in the 16th century the macaron recipe has changed and evolved since then with around France different versions of the macaron
A to Z of French Herbs - Hyssop - Hysope
Hyssop in French is pronounced Hysope. Hyssops's botanical name is Hyssopus Officinalls and is part of the Lamiaceae family which includes mint. Other names for the herb include hiope, issop and lissop.
This evergreen herb is grown for its aromatic leaves and flowers. It has a light bitter taste and an aroma similar to mint and is used in flavouring food and drinks and also as a herbal remedy or medicinal plant.
Found native in Southern Europe, the Middle East and the region surrounding the Caspian Sea but it is also now found in North America.
Sauce au Raifort
There’s nothing as simple or delicious as a Sauce au Raifort.
Here’s my recipe.
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
A to Z of French Herbs - Horseradish - Raifort
Horseradish is a perennial plant that is part of the Brassicaceae family which includes mustard, wasabi, broccoli, cabbage, and radishes.
In French Horseradish is called raifort. The word horseradish is attested in English from the 1590’s and combines the word horse which was used in a figurative sense to mean strong or coarse and the word radish.
Although some believe that the term horseradish actually comes from a mispronunciation of the German word meerrettich as mare radish. Although many scholars have disputed this idea.
The Story of Julia Child
Julia Childs was born Julia Carolyn McWilliams on Thursday the 15th of August 1912 in Pasadena, California to parents John McWilliams Jr and Julia Carolyn (Caro) Weston. Her father was a land manager and graduate from Princeton University and her mother was a paper company heiress. Julia was the oldest of three children, she had a brother John McWilliams III, and a younger sister Dorothy Cousins.
In 1912, Pasadena, California was a charming and burgeoning city known for its picturesque landscapes, cultural attractions, and emerging community. Pasadena's natural beauty was one of its main attractions.
The city was nestled at the base of the San Gabriel Mountains and was known for its stunning views, mild climate, and lush gardens. The Rose Bowl, which would become an iconic venue, was constructed ten years later in 1922. Pasadena was characterized by a mix of architectural styles.
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.
Dried Herbs De Provence
You can make your own version of Herbs de Provence.
Here is my recipe.
A to Z of French Herbs - Hops - Le Houblon
Nestled within the heart of France's culinary and brewing traditions is the humble yet remarkable hops plant, also known as "Hobs." With its delicate green cones, hobs bring a touch of botanical elegance to both the brewing vat and the kitchen stove.
Renowned for its bittering, flavoring, and aromatic qualities, hops have woven themselves intricately into the fabric of French culture, leaving an indelible mark on the realms of beer manufacturing and gastronomy.
Hobs' influence extends beyond the brewing barrel. In French cuisine, this versatile plant has also carved a unique niche. As an aromatic ingredient, hops impart distinctive earthy and floral notes to culinary creations, adding depth and complexity to dishes.
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.
A to Z of French Herbs - Herbes de Provence
Herbs de Provence is pronounced the same in French as it is in English really. The key difference is in the spelling. In French it’s spelt Herbes de Provence.
Herbs de Provence is a dried herb mix that is sold now all over the world due to it’s popularity in the US in the 60’s when it was featured by Julia Child in her Art of French Cooking book series in the dish Poulet Saute aux Herbes de Provence. But the first written mention of the mixture of Provencal herbs dates back to 1910, in the book La Cuisine Provençale, by Jean-Baptiste Reboul.
Spice and herb blends are not uncommon in France and around the world of course. In French cuisine you also have the previously covered in this series Bouquet Garni and the Fine Herbes blend.
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.
A to Z of French Herbs - Anis Vert - Green Anise
Another delightful aspect of my culinary exploration in France is the discovery of "Anise Vert," also known as green anise or sweet cicely. This lesser-known herb has a delicate licorice-like flavor, which adds a unique and aromatic touch to various dishes.
Living in France has truly expanded my culinary horizons, and these lesser-known dishes, like Fouée and Tarte Tropézienne, have proven that the country's gastronomy is a treasure trove of hidden delights waiting to be discovered by adventurous palates.
Anis Vert or Green Anise is a species of herb that comes from the Apiaceae family of plants and related to Mint, Marjoram, Sarriette and Coriander.
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.