French cuisine has the reputation of being the best in the world. Fish, seafood, beef, lamb, poultry, rabbits are widely used in it. Pork is not particularly valued. The French view frog legs and snails as a refined delicacy. The vegetables that prevail are mushrooms, garlic, asparagus, peas, okra, tomatoes and artichokes.
The French bet largely on spices. The most popular spice is "Bouquet garni, " which is a bundle of parsley, thyme, bay leaf, basil, a sprig of celery, rosemary and savory. The ingredients vary depending on the dish they will be used in. The chosen bundle cooks with the dish, after which it is removed.
Other crucially important and popular ingredients in French cuisine are their famous cheeses and wine. They are used in various ways - individually, as well as in the preparation of specific dishes. Every meal goes well with the ever popular baguettes.
Specialties are a trademark of French cuisine. Here are some of the most common:
Gourmet salad
For 6 servings:
Ingredients: 17.5 oz potatoes, 2 green apples (slightly sour), 3 tomatoes, 1 small green pepper, 2 2/3 tbsp Muscat wine, 1/3 cup of pepper stuffed olives, 2 oz of "Tomme de Savoie" cheese, 3 oz ham, 2 onion heads, 3 sprigs of the green onions
For the dressing: 2 tbsp of vinegar, 2/5 cup olive oil, 1 tsp mustard, black pepper, salt
Preparation: Boil the potatoes in salted water, drain, peel and cut into thin round slices. Place in a suitable bowl and add the white wine. Peel the apples and cut into small cubes. Peel the tomatoes, remove the seeds and then cut into quarters.
Slice the pepper stuffed olives and green pepper into round slices, and the cheese - into small cubes. The onion and green onions are diced finally, and the ham - into thin juliennes. Add subsequently the apples, tomatoes, peppers, olives and cheese to the bowl with the potatoes.
Blend the mustard with the vinegar, salt and black pepper to taste. Pour in the olive oil in a thin trickle, while blending with a mixer the entire time.
The salad is portioned and poured with the sauce. Sprinkle with the onions and ham at the end. It is served with white dry Muscat wine.
Stuffed tomatoes
Ingredients: 6 tomatoes, 2 eggs, 1 can of tuna fish in oil, 1/2 bunch of parsley, 1 tbsp of lemon juice, 4/5 cup of a can of mixed vegetables (peas, carrots, potatoes), a few leaves of lettuce, 1/2 a lemon, 6 anchovy fillets, 6 black olives, black pepper, salt
For the mayonnaise: 1 egg yolk, 1 tsp mustard, 1 cup oil
Preparation: Carve out the tomatoes, salt them and set them aside. The mayonnaise is made from the aforementioned products. In a bowl, mix the eggs, tuna, diced parsley, 3 tbsp of mayonnaise and lemon juice. Stir and season with salt and black pepper.
The tomatoes are stuffed with the resulting paste. The mixed vegetables from that can are strained and blended with the rest of the mayonnaise.
The lettuce leaves are spread out across a large plate. Place round lemon slices and then tomatoes on top of them, while garnishing with the vegetables with mayonnaise around them. On top of every tomato, place a roll of olive wrapped in an anchovy fillet. The resulting specialty is served with rosé.
Toasty holiday soup
Ingredients: 4 onion heads, 3 1/3 tbsp butter, 6 1/5 cups beef broth, 1 cup white wine, 2 oz Roquefort cheese, 4 oz Camembert cheese, 3.5 oz grated Comte cheese, 3 1/3 tbsp cognac, 1/2 a baguette, 1 pinch cayenne pepper, black pepper, salt
Preparation: Chop the onions finely. Fry in butter, while stirring continuously. Gradually pour in the wine and broth. Let it come to a boil and then let it cook for 10 min. In the meantime, crumble the Roquefort and Camembert cheeses and blend them with the cognac. Season with black pepper.
The cream of cheeses is added to the boiling broth. Let it continue boiling for another 2 min. while stirring continuously. Season the broth with the cayenne pepper. Pour into heat resistant cups. Cut the baguette into thin slices and toast in the oven. Then, distribute them into the cups with the soup. On top, sprinkle with the grated Comte cheese and place in the oven so that the cheese toasts, and then serve hot.
Entrecôte villette
For 4 servings:
Ingredients: 28 oz entrecôte (pork), 1 pinch of thyme, 4 onion heads, 1/5 cup wine vinegar, 1/5 cup red wine, 2 tsp green pepper, 1/2 cup butter, black pepper, salt
Preparation: Peel the onions and dice finely. Pour the red wine and vinegar on top, and then boil on low heat until the liquid evaporates. Cut up the butter and mash it well with a spoon. Once the onions cool, add them to the butter.
Add the green pepper, season with salt and stir well until you get a homogeneous mixture. Form a roll and place it in the refrigerator. The pieces of meat are salted and rubbed with pepper and thyme. Toast on a grill and then place on a preheated plate. Cut up some more butter into slices and place atop the meat. Serve hot.
