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!!!!!

A Vegetarian Grilled Feast

 Summer has two very good things - the grill and fresh veggies. Now imagine combining the two to create a feast of tasty fresh dishes. They're better than all those barbecued dogs and burgers. There's a delicious freshness to them,perfect for any dinner.

Regular contributor Ali Slagle wrote about this vegan feast in yesterday's New York Times Wednesday Food section. There are also five recipes , perfect for any warm weather main course. Cooking veggies on the grill transforms them.It sizzles out moisture and creates a soft  caramelized inside that rich in flavor. There is a soba salad with grilled mushrooms and tofu.These two bring out the soba's nutty quality.Snap peas,  serrano chile and herbs add flavor as well.Lime juice, miso and maple syrup serve both as a marinade and a dressing as it enables the tofu to char instantly as soon as it hits the grill. Cook the noodles in the kitchen and mix in. This is a perfect dinner for a Sunday night. Another good dish is the barbecue vegetable salad.There's a kick of sweetness from the grilled peaches added along with a tangy barbecue sauce.Use the more flavorful Romaine as the base and cut the barbecue sauce with lime juice to make it more manageable. Crushed cron chips add crunch but croutons also work here too.

Taco lovers will also like bricia's Lopez taco encuarado or naked taco. She stuffs mild chiles with cheese and grills them until they're sweet, spicy and gooey. wrap them in tortilla and they become dinner. The cheese used is queso Oaxaca which you can get at any Mexican grocery.If not salted mozzarella will do just fine.The recipe calls for the Mexican herb epazote which has a fresh citrus-y flavor but you can use cilantro instead. FLatbread or focaccio along with naan, pita or roti can also be used. For those who love the Neopolitan panzanella salad there's a variation that has grilled corn and cucumbers. Yet' it's the homemade croutons that make this salad shine. There's a drizzle of vinaigrette along with a squeeze of lemon or lime for freshness. YOu could also add stone fruits like plums or cherries to this as well.A comforting summer meal is grits with charred peppers and broccoli. You can even cook the grits on the grill instead of running back to the kitchen to cook them on the stovetop. Just put them on the back section. Use a cast iron grill to cook the grits. As for sauces you can try barbecue, buffalo, tamarind or teriyaki. Butter also could work here as well.

These are the perfect veggie dishes for a summer's night. Try them instead of a meat laden barbecue. They're healthier and tastier.

Food For Olympians French Style

 Being an Olympic athlete means having an Olympian appetite. It has to be nutritious , full of the necessary vitamins, mineral, proteins and fibers for athletes to function well. However when the Olympucs are in Paris , it's sure to include delicious French twists. After all the Olympians have to have a taste of France with it's buttery rich flavors.

Regular contributor Priya Krishna wrote about this in today's New York Times Wednesday Food section.There will be three large restaurants that more resemble  college cafeteria with all you can eat buffets ,cereal dispensers and soda dispensers. There are also cute ,kitschy decorations such as pipes with eyes drawn on them. Unlike college cafeterias there are definitely French dishes like blanquette de veau, a creamy veal strew from Burgundy, lemon tart and Paris-Brest, a lush choux pastry that's filled with a praline creme. There are also three famed French chefs who own world renown restaurants, Akrame Benalla,Amandine Chaignot and Alexandre Mazzia who will prepare such unique dishes as  coco beans with parsley ice cream and crispy mushroom croquettes. There will be more Gallic touches such as cheese plates and of course, that excellent French butter. Then there's the eating off fine French porcelain which will be washed in three colossal dishwashers made especially for the venue. Then there;es the bakeries scattered throughout the Olympic Village that feature not only mouth watering baguettes, croissants and pain Chocolat but also break baking lessons too, This is a welcome distraction from the pressures of competition.

Yet all this may go unnoticed. National athletes want what they want - comforting foods that are also rich in protein and fiber. The US team already has had popcorn, peanut butter, jerky, pretzels energy bars and protein shakes sent to their dorms at the Olympic Village. The Irish Olympic team may be open to new gastronomic experiences but they can;t start their day without their porridge.It's an essential part of the Irish diet which the French do not share. according to Sharon Madigan who oversees the Irish team's nutrition. The Kenyans need their ugali a carbohydrate heavy cornmeal and Kericho Gold tea according to their team nutritionist Purity Kamande. The Koreans also demand their kimchi while the Japanese need their miso.Luckily these needs were met , thanks in part to Carole Galissant who works with the nutritionists and is a part of Sodexo Live part of the Sodexo Restuarants. THere are six restaurants that also cater to not only the French but also to the Asians and halal diets.

The Olympics are here and with them an appetite to win. The athletes are going for the gold but also for the food. They will enjoy the best of healthy cuisine with a touch of Gallic flavor.

Sharing An Abundant Garden

 Summer is full of light things - vacations, barbecues beach days.Yet some of the heavier issues are still there such as homeless and those who are financially strapped for food. It's easy to donate,especially if you have an abundant garden.

food pantries always suffer in the summer. Most people forget that there are others who need them. It usually is around the Thanksgiving food drives that people suddenly realize that there are others who are in need. Not so. Hunger and food instability are year round. Now is the time to donate. Provide vitamin rich foods such as tomatoes and squash for families who will be grateful for them.The same for homeless shelters across the country. If you've made a lot of tomato sauce then give those extra jars to any pantry or shelter in your area. Throw in some boxes of pasta too along with a few loaves of Italian bread for garlic bread. Tomatoes are also good sliced and be used a s filling too.Keep in mind that those herbs can come in handy too for sauces now and later on. Bay leaf and sage can be dried and saved for Thanksgiving and Christmas dishes such as stuffing and gravy.Thyme and oregano can be used now when they're fresh.

Fruit is also much appreciated in both homeless shelters and food pantries. If you have extra melons then by all means bring then in. Some shelters do  host barbecues and a slice of watermelon is always a good way to end a great meal of burgers and macaroni salad. strawberries ,late season blueberries and peaches are also welcome. They're better than those processed cakes and treats, providing much needed fiber and vitamins. They're also better for those with health problems like diabetes and kidney problems where too much sugar can be harmful. These fruits are also good in a bowl of cereal or  mixed in a smoothie (if the homeless shelter has a blender. Encourage to plant pits in their backyards or on the shelter s grounds if they can.They'll have fresh fruit in a few years once trees start to grow and flourish. The same goes for the watermelon seeds too. They're pretty hardy and can grip on anywhere.

Don't forget the homeless  and deprived during these light days of summer. They need the same amount of doo now as they did last winter. Be generous with your harvest.

Semi Opened To Candles And Cake

 Sometimes big birthdays just warrant simple wishes. It could just be a meal of a Coke and a soak , pulled pork on a bun or a plain steak with a baked potato,

What is you r idea of a simple but delicious birthday treat?Is it a plain cupcake? A hamburger? A Coke with a blob of your favorite ice cream in it?Let us know.

Closed For Two Weeks

 We'll be closed for two weeks for a much needed rest.

The Best Kimchi

 KImchi is one of those dishes where it looks simple yet it does take work to make it right.Make it improperly and you could wind up with a wild version of sauerkraut. Luckily there are some tips to follow, Better yet, they 're from kimchi masters that know how to create this classic cabbage dish.

Newcomer to the New York Times Wednesday Food section and known journalist Hahna Yoon wrote about this dish a couple of days ago in the food section. She spoke to five kimchi masters to get tips and ideas about creating the best recipe. They , of course, spoke highly of the homemade kind while worrying about the health benefits of the  mass produced version. There is Lee Hayeon who creates haemul-seokbakji which is unusual for kimchi. The reason why is she adds abalone,conch ,octipopus , oysters and raw shrimp along with cabbage, garlic and the Korean red pepper powder Gochugaru.The recipe goes back seven hundred years when it was first served to members of the JOseon Dynasty.According to her any veggie meat and even fruit can be turned into kimchi.She does have a You Tube channel where the recipes can be seen. There is also white kimchi , bake kinchi a specialty of Kang Sooneu. THis is a fruit kimchi usually made with pears jujube and chestnuts It has a milder taste. She advises novice kimchi makers not to take shortcuts.Never add sugar to quicken fermentation nor use cheap salt.Use jeotgal a type of natural salt made from seafood.

There is other advice as well. Yoo JUng-IM ,creator of pogi kinchi , the dish made with napa cabbage and seasoned with red pepper paste.Hewr factory uses her mother's recipe which includes broth, glutinous flour instead of the more common rice flour. The broth is a mix of dried shrimp and mussels along with dried shiitake mushrooms. She says protein is important in creating a full bodied version.Soongchimchae or whole cabbage kimchi is a specialty of Yun Mi-wol a former pop singer and owner of the famed  five star Yunke restaurant.It was first recorded in a Nineteenth Century cookbook.It's fermented with abalone,octopus and jeotgal. She also advised patience when creating the cabbage dish.It needs to ferment for anywhere  from fifteen days to a month It should give off a slightly sour aroma when it's ready to eat.There is also stuffed white kimchi or banji made by Oh Suk-Ja  Hers is a labor intensive version with a shorter shelf life than other kimchis. Banji like other kimchi needs a lot of patience too .

KImchi can be an easy dish to make .It does take patience however. FInd a recipe that appeals to you and give it a try. Just keep in mind that it's not a quick recipe.