French Cuisine

By: Stacia Potts

Top French food 1. Soup à l’oignon

2. Wine 3. Cheese 4. Boeuf bourguignon 5. Chocolate soufflé 6. Flamiche 7. Confit de canard 8. Salade Nicoise 9. Ratatouille 10. Tarte tatin

Soupe à l’oignon This is a traditional French soup made of onions and beef stock usually served with croutons and cheese on top. Its origin can be tracked back to roman times.

INGREDIENTS

6 large onions (about 5 pounds), sliced thin1/2 stick (1/4 cup) unsalted butter1tablespoon all-purpose flour1 1/2 quarts beef brothtwelve 1/2-inch-thick slices of French bread, toasted3/4 pound coarsely grated Gruyère

PREPARATION

In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)

Wine • France is the place to find the most suitable

wine for every palate – from white to rose, and red to champagne. You can drink French wine with your meal, with cheese or while sitting and enjoying the sun at a café.

Cheese

• These plates are served with main courses and before desert. There is such a diversity of French cheeses and just like French wine there is something for every taste.

Boeuf bourguignon

• This is a traditional French meal – a stew made of beef braised in red wine beef broth and seasoned with garlic onion fresh herbs and mushrooms

http://www.foodnetwork.com/recipes/anne-burrell/beef-bourguignon-recipe.html

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Chocolate soufflé • This is a desert. The crispy crust with a soft creamy chocolate

filling make this sweet delight different than anything PREPARATION

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.Cooks'note:•Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

INGREDIENTS

1/3 cup sugar plus additional for sprinkling5 oz bittersweet chocolate (not unsweetened), chopped3 large egg yolks at room temperature6 large egg whitesAccompaniment: lightly sweetened whipped creamSpecial equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Flamiche

• Flamiche is a pie crust filled with cheese and vegetables. The stuffing in the classic recipe is made of leeks.

http://www.196flavors.com/2014/11/13/france-flamiche-au-maroilles-tart/

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Confit de canard

• Duck confit is a meal made of duck legs. The preparation of the meat may take 36 hours! The duck meat is gently mixed with salt garlic and thyme and left to absorb the aroma for more than a day.

http://www.foodnetwork.com/recipes/confit-de-canard-recipe.htmlTry this

Salade Nicoise

• This is a typical French salad made of lettuce fresh tomato's boiled eggs, canned tuna, nicoise cailletier olives and anchovies.

http://www.foodnetwork.com/recipes/food-network-kitchens/classic-nicoise-salad-recipe.html

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Ratatouille

• This can be served as a side dish as a meal or as a stuffing for others dished such as crepes and omelets. The ingredient consist of tomato's, garlic, onions, zucchini, eggplant, carrots, bell peppers, basil, marjoram, thyme and other greens herbs.

http://allrecipes.com/recipe/222006/disneys-ratatouille/

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Tarte tatin

• This apple pie was made by mistake in 1898 by Stephanie Tartin. She was trying to make a traditional apple pie. She accidentally left the apples in sugar and butter for too long in the pan. In a hurry trying to rescue the desert she put the pastry base on top of the burning fruits

http://www.epicurious.com/recipes/food/views/tarte-tatin-104777Try this