French Dishes

The French are famous for their sophisticated cuisine and dishes such as escargots (cooked snails) or frog legs that only some foreigners dare to try. If you're not a real thrill-seeker there are many other traditional French dishes that you can taste. The two kinds of stew, cassoulet and ratatouille are said to be delicious and quite easy to prepare. And after dinner, treat yourself to a French dessert: crepes or creme brulee should be your first choices!

Foie Gras

RatatouilleCassoulet

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Ratatouille, by Sarah Gencarelli

A classical vegetable stew from Provence, ratatouille can be served both as a main course and a side dish to another specialty. The name of this traditional dish probably derives from the French verb touiller, meaning 'to stir.' The first ...

Bouillabaisse

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Bouillabaisse, by Javier Contreras

Though Bouillabaisse was first prepared in Marseille, today it's considered a culinary symbol of the entire country. In its most traditional form, it's a stew of various kinds of fish flavoured with garlic, basil, bayleaf, saffron and a selection of... 

Quich

Escargots

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Escargots is a world-famous French dish of cooked land snails. First meticulously cleaned, the snails are removed from their shells, cooked in garlic butter and flavoured with parsley, pepper, wine, cognac, etc. Fitted back into the shells,... more

Frog Legs

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Frog Legs, by Andy Croll

If there's a dish more commonly associated with France than cooked snails, it's frog legs. Most typically, the French prepare them in a butter, garlic and herb sauce and serve accompanied with a simple salad or a portion of steamed rice. Depending... more

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Confit

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In France, confit is a term used in reference to various kinds of food that have been treated with a substance that allows their preservation. Confit can last several months, if it's stored in a cool place and sealed. It's one of the oldest... more

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food facts!!

in France dinner has four parts and, lunch usually lasts at least two hours, many lunch brakes in their country last about two hours, in France wine is considered just as important as meals.
me and Ashley dined here!

french fries=yummy

we Americans love french fries,, but we did not originate them:)

Common Dishes

Baguette (French Bread)

Ingredients

• 1 package dry yeast
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2½ cups warm water
• 7 cups flour
• Egg white, lightly beaten

Procedure

1. Grease two cookie sheets.
2. Dissolve the yeast, salt, and sugar in water in a large mixing bowl.
3. Stir in the flour until a stiff dough forms. Turn the dough onto a floured surface (countertop or cutting board) and knead for 10 minutes.
4. Clean out the mixing bowl, lightly oil it, and return the dough to the bowl.
5. Cover the bowl with plastic wrap. Let the dough rise until doubled in size, ½ hour or so.
6. Dip your fist in flour and push your fist into the center of the dough to "punch" it down. Remove from the bowl, and knead 3 or 4 more times.
7. Separate the dough into 4 equal pieces. Form each piece into a long loaf. Place 2 on each of the greased cookie sheets.
8. Carefully slash the top diagonally every few inches with a knife.
9. Brush the loaves with the egg white. Cover lightly with plastic wrap and let the loaves rise again for about 30 minutes.
10. Preheat oven to 400°F. Bake loaves for 10 minutes.
11. Lower heat to 350°F and bake 20 more minutes.

Baguette Sandwich

Ingredients

• 1 small baguette (purchased or freshly baked; see recipe above)
• Cheese (may be soft cheese, such as Brie, or hard cheese, such as Gouda)
• Ham
• Tomato
• Leaf lettuce
• Mayonnaise or mustard
• Cornichons (tiny sweet French pickles)

Procedure

1. Slice the baguette in half lengthwise.
2. Spread one half with mayonnaise or mustard, depending on preference.
3. Arrange sliced cheese and ham over the mayonnaise.
4. Slice the sweet pickles in half, and arrange on ham.
5. Top with sliced tomato and lettuce.
6. Wrap in plastic wrap and carry for lunch away from home.

Serves 1 or 2.

A uniquely French accent to the filling of the Baguette Sandwich are the cornichons (French pickles).

EPD Photos

Soupe à l'Oignon Gratinée (Onion Soup)

Ingredients

• ½ pound onions, cut into thin slices
• 3 ounces Swiss cheese, grated
• 1 Tablespoon butter
• 3 Tablespoons olive oil
• 1 cup white wine (optional) or water
• 1 Tablespoon flour
• 1 beef bouillon cube and a dash of Worcestershire sauce (optional)
• 3 cups water
• Four ¾-inch thick slices of bread, cut from a baguette
• Salt and pepper

Procedure

1. Melt the butter and olive oil in large saucepan over medium heat and add the onions.
2. Brown the onions for about 5 minutes.
3. Sprinkle the flour on onions and stir until dissolved, heating 5 more minutes.
4. Add the wine (if desired) and the water.
5. Add salt and pepper to taste.
6. Add the bouillon cube and dash of Worcestershire sauce (if desired).
7. Simmer for 20 minutes.
8. Pour soup into bowls. Float a slice of bread in each bowl.
9. Top the hot soup with cheese.

Serves 4.

Croque-Monsieur (Ham and Cheese Sandwich)

Ingredients

• 1 loaf (12 slices) of sandwich bread
• 8 slices of ham
• 8 slices of Swiss cheese
• Swiss cheese, grated
• 1 cup milk
• 1 Tablespoon butter
• 2 Tablespoons flour
• Salt and pepper

Procedure

1. Preheat oven to 400°F.
2. Place a slice of ham and a slice of cheese between two pieces of bread; repeat this step on the same sandwich to make a triple-decker sandwich.
3. Repeat to make 4 sandwiches in all. Arrange the sandwiches in a baking dish.
4. Make the béchamel: Combine the flour, milk, butter, salt, and pepper in a saucepan. Heat over low heat, stirring constantly with a wire whisk, until the flour has completely dissolved.
5. Pour the béchamel (white sauce) mixture over the sandwiches and top with the grated Swiss cheese.
6. Bake for 15 minutes, or until the cheese is melted and crusty.
7. Serve on 4 plates. Cut sandwiches into halves or quarters.

Serves 4.

These triple-decker croque-monsieurs (ham and cheese sandwiches) will be covered with a creamy sauce and topped with shredded Swiss cheese before baking.

yummy!! dessert me(Sydney) and Ashley had today!!

creps

Meal Schedule's

Today we stayed with a french family who took us through a normal day in France, we witnessed their meal schedule it started of with breakfast they usually eat breakfast around the same time Americans, do instead they eat small breakfast unlike Americans whose breakfast is usually large. they usually eat a small piece of a baguette, which is french bread from the bakery or some cheese. For lunch they normally eat at  a cafe. They eat samiches fries. For dinner they eat a American Dinner and they always drink with there dinner.

Flavor Principles

On this wonderful day Sydney and I went to the grocery store to see the different seasonings and flavor principles. chef Shirley Cheng applies her expertise in sichuan flavor principles to reduce salt in a popular quick service restaurant menu item. They push to reduce salt. Mala is a seasoning that they use and it fits the criteria to reduce salt.

Tasty cooking methods me(Sydney) and Ashley had on our trip to France!!

today me and Ashley visited many Restaurants around Paris France and chef Palo gave us a tour of his kitchen,, and we saw me of the workers demonstrating traditional cooking methods that we read about in our guide. the chefs were flambeing-which is a somewhat a dangerous technique to adding flavor to the food! Then chef Palo took us over to the produce section, where his understudy Jean-Claude was Sauteing,- some vegetables, sauteing is a low fat method of range-top cooking. Then Chef Palo took us through the last wing of the kitchen where, jack the head chef of the left wing showed us poaching- a gentle way to simmer food and bring out tender texture.

Geographic location and climate of france

The climate of France climate:
45-55 degrees.

Lets get started!

Ashley and Sydney reporting for duty.....,.....