French Cooking

People all around the world consider French cooking to be a delicacy.   In French cooking powerful flavors are used in small amounts so more subtle flavors can still be noticed.  The most important rule in French cooking is not to use more than enough of one ingredient.  Before I tell you more about the cooking itself let me tell you more about the country.  Geography has a huge impact on the style of cooking in each of the regions of France.

 

    Normandy, a northern region of France, has many fields, orchards, and farms.  So naturally, chefs in Normandy tend to use more fruit creams and cheeses in their cooking.

 

   Brittany, a province west of Normandy, has very poor growing conditions, so not many plants or animals are grown there.  Instead, its riches come from the sea.  Chefs in Brittany use many fish and also many shellfish in their cooking.

 

     The last region that I will talk to you about is Provence.  Provence is a southern region bordering Italy.  Herbs and olives grow on its many rolling hills.  In this region's cooking you will find many herbs such as rosemary, thyme, and basil.  

      Now that you have learned about the country of France, I will teach you a few everyday french recipes.

 

Potato and Leek Soup

Ingredients
  • 3 potatoes, peeled and sliced
  • 3 onions thinly sliced
  • ½ cup whipping cream
  • 2 tablespoons of butter
  • 2 teaspoons of salt
  • ¼ teaspoons of pepper
  • 3 10-oz. Cans of chicken broth
  • 1 empty can of broth
  • chopped chives

 

  

Directions

1. Combine potatoes, onions, and water in a large, heavy pot and cover.                                                                                             2. Bring to boil over medium high heat.  Reduce heat and simmer for 40 minutes or until vegetables are tender.                                                                           3.Mash vegetables 9in broth) until smooth.                  4. Add cream butter, salt, & pepper; heat soup just to the boiling point.                                                  5.Sprinkle chives on each serving individually.

 

 

 

  

Quiche

Ingredients
  • 4 eggs
  • 1 cup whipping cream
  • ¼ teaspoons salt
  • a dash of pepper
  • ¼ teaspoon of nutmeg
  • 1 9-in. deep unbaked pie shell’
  • 4 to 6 oz. of Swiss cheese, grated or sliced
  • 8 oz. Of bacon, lightly browned crumbled

 

 

 

 

Directions

1.Preheat the oven to 350° .                                                                                                   2.In a medium sized bowl; beat eggs, cream, salt, pepper, and nutmeg with an eggbeater.                                                                                                                           3.With a fork, prick the pie shell. Pour mix over it.                                                               4.Make 2 or 3 layers of cheese and bacon at the bottom of the shell. Pour mixture over it.                                                                                                                                        5.Bake forty-five to fifty minutes.                                                                                                                                        6.Let the pie cool for a few minutes and slice into serving pieces.

 

 

 

 Sautéed Chicken

Ingredients
  • 1- 2 and ½ to 3 pound chicken, cut into serving pieces
  • 1/3 cup all-purpose flour combined with, ¼ teaspoon salt, ¼ teaspoon thyme, and ¼ teaspoon nutmeg
  • 2 tablespoons butter or margarine
  • 1 tablespoon olive or vegetable oil
  • ½ teaspoon thyme
  • 1 bay leaf, finely crumbled
  • 2 cloves garlic, finely chopped
  • 1 and ½ cups canned chicken broth
  • 1 3 oz. Can sliced mushrooms, drained

 

 

 

Directions

1.Wash chicken pieces under cool, running water. Pat dry with paper towels.                                                                            2.Put seasoned flour in a small, clean brown paper bag. Place chicken pieces in the bag, one at a time, and shake to coat with flour.                                                                          3.Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice.            4.Sprinkle chicken pieces with thyme, bay leaf, and garlic. Slowly pour chicken broth and mushrooms into the skillet.                5.Stir gently. Cover the skillet, but leave a small opening that steam can escape through. Cook over low heat for about 30 minutes or until about half of the sauce has cooked away and chicken is tender. 6.spoon sauce over chicken pieces as you serve them.

 

 

Pears Helen

Ingredients
  • a half cup chocolate syrup
  • 4 to 8 scoops vanilla Ice cream
  • 4 canned pear halves
  • 1/3 cup raspberry or strawberry jam
  • 1 tablespoon hot water

 

 

 

 

Directions

1.In the bottom of each of the four bowls, put 2 tablespoons of chocolate syrup.                                         2.On top of your syrup, place 1 or 2 scoops of ice cream.                                                                          3.Place a pear half, cut side down, on top pf the ice cream.                                                                         4.Combine jam and water, and pour it over the pear.

 

 

 

 

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