French Food Always Gold Medal

 France excels at so many things. There's art, architecture, fashion but most of all food. Nothing beats any type of French cuisine whether  haute or pays. whenever or whenever you eat the food is ce'st ce bon!!!!!

Haute cuisine which is what the royals such as the doomed Bourbons ate came from northern Italy It was when Caterina de Medici married Henri II of France. She not only brought tablecloths and forks to the French court in Paris but also chefs who brought the butter and sauce rich dishes of the Italian  north . The 1600's brought the first ever restaurant in the workd, a place where diners could eat and take a rest.Then the 1800's brought  Auguste Escoffier the great food writer, chef and restauranteur Escoffier's book was a staple in my house growing up with my Mom using it for reference. Even though she wasn;t French Julia Child brought French cooking to hungry for something Gallic American audiences as did Jackie Kennedy. French food has always been a part of the American table thanks to General Lafayette during the American Revolution and the Cajuns coming into the former French colony of Louisiana. Americans today go wild over croissants which is one of the greatest gifts the French have given the world. Crepes are also a delicious legacy which can be made with buckwheat  flour as in Normandy or  white flour as in Paris.

To fall in love in love with France is to fall in love with French food.The country has so many different areas. There is Marseilles and Provence in the south. The dishes are mouthwatering, featuring seafood as in their bouillabaisse a seafood stew of mussels, clams and shrimp with a flaky white fish like cod.Tomatoes and fresh herbs round it out and it's served with crusty French bread and a red pepper and breadcrumb paste called a rouille. The area also has the truly delicious salad Nicoise  a sunny mix iof greens that's enhanced with tuna and hard boiled eggs.Provence gives us that summer fave and an easy make -ratatouille. THis is one of my all time favorites to make. It;s a tasty mix of sliced eggplant(although you can use squash) tomatoes, peppers and garlic. It should be baked but it can also be made in a skillet.One thing serve with a long baguette. The more bread the better to soak up that flavorful sauce. Burgundy gives us bouef bourginon an easy to replicate strew made with beef ,carrots, potatoes and of course good Burgundy Red wine. The Loire Valley has the famed and mouth watering buttery and sweet apple tart tart tatin. Two sisters made this in their hotel and it's been a hit around the world ever since.

Viva le cuisine Francaise ❤ It is one of the best and varied cuisines in the world. Try this gold medal recipes today and experiences the greatest tastes on earth. Vraiment!!!!!

The Ultimate Fish Cookbook

It's summer and that means one thing - seafood!. what would it be without sweet lobster or fried cod? Now there's a new cookbook that celebrates both freshwater and saltwater bounties. It is one of the best comprehensive seafood ones out there and definitely worth adding to the home library.

America's Test Kitchen Foolproof Fish, Modern Recipes For Everyone, Everywhere (American Test Kitchen 2020) is a compilation of the best fish and seafood recipes. There is no one author. The brilliant editorial staff has create a gorgeous  coffee table type book with plenty of interesting recipes and beautiful pictures. The recipes are well tested and thought out which are the hallmarks of the long running PBS show. What is great about it is the guide to fish and seafood. There is a full dictionary on everything from Arctic char to tuna.It explains all sorts of aspects from and taste - important for those trying such fish as monkfish or tilapia for the first time. The book also explains how you will find them in the store or fish market  along with cooking methods and even substitutions.Another plus is that they educate the reader about buying. There are helpful hints about purchasing whole and frozen fish along with buying fish for sushi and sustainable as well as buying seafood in season. There is a page devoted to the different cooking methods as well. The book isn't just about seafood. Relish and such classic sauce recipes as tartar sauce are also included. You could make a meal out of these alone.

I love how the recipes are divided. One section is Everyday Essentials that has such recipes as pan seared swordfish steaks and crunchy oven fried fish sticks, sure to be a family favorite. Soups, stews and chowders have such crowd pleasers as the classic Provencale bouillabaisse along with everyone's favorite two clam chowders, New England and Manhattan. There is also the Portuguese cioppino along with seafood and chorizo stew. Gumbo is also here as well as lobster and corn chowder.Beach goers who miss those classic seafood shack favorites as New England lobster rolls ,crab cakes and shrimp tacos can find them here. Twists are present as well as seen in the Salad Nicoise with smoked salmon and Mediterranean Couscous salad with smoked trout. Grillers will love the different recipes that feature blackened red snapper and the popular tuna steaks flavored with vinaigrette For the fun loving barbecuers there are grilled Caribbean shrimp ones and grilled red chile  and ginger shrimp.For those home chefs who revel in small plates there are such tasty recipes as baked crabbed dish  and Provencal style anchovy dish, perfect for a small gathering. Other small bite ones are gravlax, and bacon rolled scallop bites along with popcorn shrimp and salt cod fritters.

America's Test Kitchen Foolproof Fish : Modern Recipes For Everyone Everywhere is the perfect seafood recipe book for those all fish lovers. It's a comprehensive look with delicious recipes that can please everyone. It's great for summer cooking and for cooking all year round.

Fish On Fridays

Now that it's Lent in some Christian religions, the faithful are observing some of customs and rites of the season. One is forgoing meat on Fridays and opting for fish . Doing such  will introduce home chefs to different kinds of fish and ways to cook them. It's a step up ,leading to a healthier diet,

Tilapia is a hot fish right now, even though it's been eaten for centuries. Originally called Saint Peter's fish It is high in Omega 6 and a good source of protein along with having the lowest levels of  mercury for any fish.It can be grilled or baked and is easy to prepare. Try it as a taco filling with cucumber relish or baked with a side of couscous. Tilapia can even be turned into panko crusted fish sticks , with a side of fries, Both can be baked instead of deep frying. Another tasty fish is the traditional cod.This is the kind used in making the traditional English dish fish and chips. As unhealthy as the dish is, it is sheer heaven in taste when it has a thick crispy crust and deep fried. Use British beer in the batter for an authentic taste and have plenty  of malt vinegar for dousing. If you want something lighter, then try it sautéed  in an easy lemon sauce .Serve with a green salad and it makes for a nice , healthy dinner.

For more ambitious home chefs  there is boulliabaisse, the famed French  Provencale fish stew.It has clams, shrimp and fish  fillets cooked with different spices such as bouquet garni and saffron for half an hour , There is also the added prep of sautéing onions and pepper too for the mix as well Making the stew is worth all the labor because it's one of the most delicious seafood dishes out there.if you want exotic but without all the work there is Chilean sea bass.This toothy prehistoric looking fish has been a top player on the culinary scene for the past quarter century. It's tasty cooked filet style in a simple salt and pepper crust with a white wine sauce.It is also good pan seared with mushrooms in a Marsala wine sauce.Ofcourse there is tuna fish, the easy go to . This can be made into a simple salad Nicoise with fresh veggies and hard boiled eggs.It can also be used in a tuna and herbed rice salad as well. Always used the Italian imported one in oil as opposed to the American canned one in water.It's more flavorful and has a silkier texture.

You can observe Lenten Fridays with a traditional fish dinner,It;s a great way of introducing the family to seafood and different , fun recipes.They may want seafood all year round then, instead of just during Lent,

Hot Soup For A Hot Day

This may be July and the temps ,at times, may be unbearably warm, but it's still soup weather.After months of eating chilled salads, it's nice to have a soothing bowl of steamy home made soup.It's something that's appreciated and something easy to get down.There's also the plus of using farm fresh veggies too when making it. Any soup, no matter what time of year you make it.,needs a good base.You can make it yourself ,either with chicken, beef, fish or vegetable stock. Chicken or beef broth is easy to make, Most home chefs use a whole chicken and or a good beef cut with the bones(these provide the most flavor).You can skim off the fat and foam that will arise but in all honesty, you'll also be robbing the stock of flavor too.You can add the meat as well .You can also freeze the stock for up to a year.Definitely take advantage of your garden or local farmer's market. .Nothing beats a good tomato or even a rich beef minestrone.Adds peppers and onions for added flavor. try fresh yellow onions from the farmer's market or your own back yard to create that truly Gallic treat: French onion soup.this is a wonderful and truly tasty change from the usual barbecue and burgers. Fish stock is another handy stock to have in your fridge.This is mostly fish bones and shrimp shells?The bones can come from sole, flounder, halibut, and turbot. These should be cut into two-inch pieces and rinsed clean of any blood.With this you can make one of the best summer dishes ever, bouillabaisse.This is a yummy mix of lobster ,along with different fish along with spices such as saffron . You can also make a nice chowder, perfect for a rainy summer day.Chose from chowders such as Manhattan,New England or Rhode Island.Manhattan is the best for adding farm fresh vegetables such as ripe tomatoes and potatoes. can use the fish stock, which is strongly recommended or chicken as some recipes suggest. Vegetable stock is about the healthiest and a great way of using surplus harvest.The basic recipe calls for carrots, celery and onions, along with parsley and thyme. Add some olive oil for body.With this you can create a satisfying and rich corn chowder with the addition of fresh corn off the ear as well as scallions and potatoes.A vegetable stock allows you to also make vegan soups such as minestrone and lentil as well. It may be warm outside but that shouldn't deter any home chef from making a hot homemade pot of soup.It's a great and soothing change from the usual summer fare. It's also more comforting than any cold lunch or dinner.

Bouillabaisse A Summer Treat

Nothing signifies a good summer meal than the Provencale classic bouillabaisse.It's a delicious blend of spices, and stock. served with toasted bread and aioli. The soup is a relatively easy recipe to make and a perfect way to enjoy the seafood of the season.

This southern French treat was the subject of Mark Bittman's How To Cook Anything column in today's New York Times Dining section. Mr. Bittman is a pro at recipes and he simplifies and walks the reader through the various and sometimes complicated steps.The most important facet about bouillabaisse is getting the stock right. This is the base for the perfect one and it has to be made correctly. Cooks also have to beg their local fish market for not only fish bones but lobster and fish shells. These last two are easy to get if you buy a lot shellfish. Another must is buying a good mix of fish , from scallops to halibut along with clams. Fish should be boned and chopped.

Now here's the tricky part of the dish. Bouillabaisse requires some fancy , expensive ingredients too . These include saffron which can run up to 65 dollars along with the pricey liqueurs of Pernod or pastis. These are fennel tasting drinks that bring out the different meld of fish , spices and vegetables.Can bouillabaisse be made without them. Saffron has a unique taste that is delicious. Without it the treat would just be a fish stew. An alternative is possibly buying the Spanish saffron which all grocery stores  sell.It doesn't quite have the punch of a good one though.As for the liqueurs, possibly add more fennel.The recipe calls for one bulb but you can vary and add a second one to amp up the anise flavor.

Bouillabaisse is a wonderful summer treat. Make it to not only impress family and friends but to introduce them to this deliciousmeld of seafood and spices. It's a great way to celebrate the season.

Bouillabaisse A Different Kind of Seafood Dish

August has two great harvests right now - seafood and vegetables. Combine them together to create a Southern French classic bouillabaisse. This rich , briny soup is a perfect dish to make for a late August supper or party. It has the appeal of both freshly caught fish and crustaceans along with just picked produce.Not only that , bouillabaisse can be tailored to everyone's tastes.

This classic dish originated in Provence and is comprised of actually two dishes. The first is the actual seafood itself and true Marseillaise one will have conger eel, sea robin, John Dory, bream along with monkfish and sea urchins. The fish would be washed in seawater and then added to a mix of vegetables and spices. The second part is the rouille which is an egg yolk beaten with olive oil,garlic and saffron and served with the fish and broth.It's smeared on waiting crusty hunk of French bread and then the bouillabaisse is poured over it.

For an American style bouillabaisse, use mussels, sea bass and shrimp. You can also throw in lobster if you wan t or oysters for some variation. Use your garden harvest of tomatoes and leeks along with potatoes for the vegetable part. Garlic and saffron are the biggest must haves for this because they represent the flavors of Southern France. You can also use bouquet garni for taste as well. Most recipes from Julia Child to the Food Channel all include the rouille which is again just a simple mix of egg yolk, olive oil and lemon juice. Some recipes call for chili peppers or parsley to give it more flavor. What you want to do with it is up to your tastes. Once made smear on slices of crusty French baguettes, then place the bread in the bowls. Pour the soup over it to cook the rouille and to have it mix with the seafood.

This is the time to enjoy August's twin harvests of seafood and veggies. Their flavors alone are amazing, together they're perfect together, complementing each other perfectly.Why not combine them in this French classic sure to be a crowd pleaser.