Learn How The French Scramble Their Eggs

If you’ve tasted French eggs that are scrambled, the mornings are just not what it used to be. Americans usually whip some eggs using one fork then placing them in one pan using high level heat and flipping them at least one or maybe two times, while the French are coddling their eggs and thereby coaxing a creamy taste out of them and also ensuring that they get perfect textures and carefully placed onto a really nice plate.

When this style of scrambling eggs was introduced in America, the Americans started to look at breakfast really differently and now they’re craving for this way of cooking more and it’s growing really popularly in the past few years.

When opting to create this, always remember that they don’t call this scrambled kind of eggs, they say agitated like oeufs brouilles – a bit mysterious but sounds romantic. They pair this off with baguette that is warm and topped with butter.

French-Style of Creating Scrambled Eggs

Ingredients:

2 pats butter (unsalted, cold); 1 of the pats, cubed
6 pcs eggs
3 tbsps whipping cream; whipped up
2 tbsps caviar

Using your double-boiler, allow a cup of water to boil, placing one pan right above its top. Ensure that it doesn’t touch your water then turn heat lower. Place butter inside your pan, allowing for it really to slowly melt. About one to two minutes will do. Simultaneously whisk eggs until completely mixed.

Pour eggs in pan, carefully and continuously folding in eggs within its center using one spoon that is wooden. Never chop your mixture, just fold them. Then once eggs starts to create curds, then add in the remainder of your butter, while continuously folding.

Once eggs still are soft yet firm, take them off heat then add in cream. Then fold them really carefully a lot of times till they’re completely mixed. Either include some caviar inside or make it as sort of a bit of garnish in your plate.

Buttery Baguette

Ingredients:

3 tbsps butter (salted)
1 garlic clove
Shallots
Chives
Baguette

Blend butter altogether with garlic, shallots & chives, then divide butter by 2 scoops. Then using 2 separate plates, placing a scoop containing some butter on every plate, then the other plate would have caviar right beside them while the other one would have baguette, allowing space within your plate altogether for your eggs.

This is a very nice French inspired way to make your eggs in the morning. Veer away from your usual egg preparations and do try out this very creamy and delicious dish that the French love. It would be a new thing to try out with your loved ones as well as your friends. Another great recipe to add to breakfast or brunch

How To make French Bread

Let’s face it. You usually interchange French bread and baguette when referring to that long stick of crispy bread in the bakery. But which is which actually?

French bread actually refers to any shape and any crust and is more descriptive of what’s IN the bread. By law, French bread should just be flour, water, yeast, salt and a tiny bit of ascorbic acid (Vit. C. That’s it. No oil, no fat. The French word for French bread is actually Pain (“pan”).

You don’t expect the French to call their bread “French bread”, right? Any variation of the French bread stales quickly and only lasts about a day at most. So the locals usually pay a visit to the local “Boulangerie” (bakery) daily for consumption. It’s eaten at all meals, and forms the most important part of healthy breakfast.

Now, a baguette refers to a specific shape of the French bread. It’s a long stick and is distinguishable by its length, very crisp crust and slit cuts. Its standard diameter is 5 to 6 cm but be as long as meter in length.

There are other types of French bread. Here are some of the most common ones:

Boule – A loaf (round) made in various sizes.
Ficelle – Very thin version of the baguette. Ficelle is a French term for “string”
Fougasse – A flat rectangular bread often filled with bacon, onion or herbs.
Pain de mie – Packaged white sliced bread; a soft sweet loaf mainly used for sandwiches.
Pain au chocolate – Bread filled with chocolate chips
Pain aux noix – Bread filled with nuts.
Pain aux raisins – A light bread filled with raisins. A breakfast treat.
Pain bio – A bread with at least 95%PRCTG% organic ingredients
Pain de siegle – Loaf with two thirds rye flour, one third wheat flour.
Pain viennois – baguette-shaped but softer and sweeter.
Pain d’

10 Best French Dishes

In spite of all the marketing, hype and some newly established trends, tradition still reigns supreme where French style of cooking is concerned. A great French meal means really original cookery using natural ingredients from the different French regions.

For any cook aspiring to serve out really good French cuisine, the main challenge for the chef is really on how to absolutely have the very best tasting dish from blending all ingredients for an authentic French cuisine experience.

Below is France’ 10 very famous dishes that chefs everywhere try to recreate in their own kitchens.

“Pot Au Feu”

Is this very traditional dish for families in the Normandy region of France. Its beef that has been boiled then mixed together with veggies, chicken & pork. This beef stew gets simmered down for around 4 hrs. for beef to be cooked fully and for the flavors to blend.

“Roasted Chicken”

Roasted chicken isn’t really something unique to France as all throughout the continents, there are lots of variations of this dish. But for the French it’s one of their more popular dishes. French roasted chicken isn’t stuffed with anything inside but what they do is baste their chicken a couple of times in the roasting process with some cooking oil & butter then placing a piece of onion inside of the pan together with the chicken. This dish is normally served together with some green beans and potatoes.

“Mussels Mariniere”

A very typical dish during the summers that is quite popular in the places along the Meditarranean and Atlantic coastlines. Fresh mussels are cooked together with this great sauce made from white wine, onions, a bay leaf, thyme and parsley. This dish only takes around 5 mins. before it’s done. It’s secret would be to just throw away the bad mussels and just to really season well for the whole dish to taste really great.

“Sauerkraut”

This dish is almost the same as its German version. Its French version is called “choucroute” and hails from the Alsace region and is originates back as early as six centuries back. This dish is cabbage that is fermented and includes bacons, pork knuckles and sausages. Its 2 very important ingredients would be juniper berries and some Alsatian wine.

“Bouillabaisse”

This dish is related closely with Marseille, a city in the Mediterranean coastal line of France. It’s really a soup made out of some local fishes and some other seafoods like monk fishes, scorpion fishes, crabs and etc. It also needs olive oils and some Provencal herbs. This recipe originally was once closely guarded by Marseille but now is celebrated all throughout various restaurants and households.

“Sole Meuniere”

Sole is really a very pricey fish but has a very elegant taste as well. It’s been dubbed as a “noble fish” because of its taste and value in the markets. This recipe originates from the Normandy region as well. Sole is well-cooked with this delicious buttered sauce that has hints of lemon and some flour. Normally served together with some green veggies or rice.

“Cassoulet”

This very traditional dish originated from the southwest region of France and always incorporates meats and beans in it. Its white beans together with sausage, pork, mutton/lamb dependent of that specific village where it’s made.

“Beef Bourguignon”

A very famous stew made out of beef which originates from the Burgundy region of France. Beef is slow-cooked cooked with some Burgundy red wine sauce together with carrots, mushrooms, onions and bacons. Beef broth, garlic & thyme are very important ingredients to a great beef bourguignon.

“Veal Stew”

Another traditional Normandy dish. It’s a stew made out of veal that is left simmering in the pot together with that great white wine sauce along with some onions and mushrooms. It’s white sauce ingredients include lemon juices, egg yolks and whipped up cream. Normally served together with some rice.

“Lamb Navarin”

A stew dish but as its name implies, made out of lamb. It’s cooked together with lamb broth, carrots and tomatoes and served together with some green veggies.

Learn About French Cuisine History

The great history of the French cuisine is truly very interesting just as similar as to how their cuisine would taste. When talking about the French-style cuisine they are described as a branch of a really distinguished way of food preparation within our world; possessing a really elegant way of culinary crafts that is associated in food preparation.

Because of political and social transformations their way in cooking has gradually changed and tons of flexible quiches were created, like Beef Bourguignon, this is 1 hearty dish using red wine in its preparation. They’ve always seen food as this great art form so their dishes were well thought of with a large array of spices plus intricate presentations.

During medieval times, French way of cooking showed an enormous amount of pizzazz both in preparation and presentation. Their sauces were presented as thick and well seasoned. Within this period, they started adding mustard combined with meats.

Within the nineteenth century, sauces started to become the basic core foundation in their cooking. In early twentieth century, they were divided to five major stations which they called a brigade system. The station included the ff categories: fried foods and grilled station, pastry station, sauce station, vegetables & soups and cold food station.

Every region of France possessed a traditional and unique style in cooking. Different regions within France have their own known specialties as well as their popular drinks and foods.

Like highly commendable preserves of fruit in the Lorraine region then scrumptious ham in the Champagne region. While Normandy has become famous for moules a la creme Normande. The France coastlines on the other hand specializes using exciting dishes of seafood like sole, scallops, herrings and seabass.

Recipes for crayfish, mussels & lobsters are quite popular within Britanny. While Northern France brags about their stews which are thick combined with artichokes and cauliflowers creating unique, full-bodied and delectable side dishes.

Creative famous salads are included too like Salade Aveyronaise in Aveyron where they combine walnut, cheese (Roquefort), tomato and lettuce. Cote d’ Azur which has become famous for Salade Nicoise a combination of tuna, olives and various ingredients.

Crepe is like one pancake which is cooked really thinly and is created from whole-wheat flour and is one famous dessert. Its fillings and toppings will always be limitless from confectioners’ sugar, to fruits that are soft, to jams and jellies, syrups like maple, ice creams, chocolate sauces, banana pieces, nuts, berries and cinnamon. Some other desserts include delectable pastries, tarts, choux a la creme, chocolate mousses. Egg dishes also are heavily seasoned using sage, tarragon, lavender, fennel and marjoram.

As time passed, their cuisine evolved and transformed to higher level of their artistry. Today their cuisine reigns supreme and is praised for being one of the best and artful cuisines of our world

Try These 3 Easy French Desserts

People’s impression on the French way of cooking is that it’s very time demanding and fussy, although true, but when cooking for daily food dishes its methods are actually simple and they become easy to prepare. Since the French are also busy people and would need some short cut with their food preparation.

The article includes three examples that you may usually find as desserts when eating over at any house of your friend who is French. These recipes are:

-Created with not more than 5 ingredients, things that you have at home.

-Requires only about twenty minutes or even less in entire duration of time they take in preparation.

-Encompasses both great taste and superb presentation as the French would do it.

Caramel Cream

3 c milk
4 pcs eggs (large)
1 tsp vanilla
1 1/3 c sugar; portioned out

In creating your caramel, arrange two thirds cups sugar into one small size saucepan then place some water approximately one tablespoon for it to really dissolve. Heat them up using medium level heat, occasionally shaking them. Your sugar then will appear to boil then would turn to brown. Once it turns brown immediately take it off heat then pour it over six individual ramekins.

Using a different saucepan, allow milk to heat up with your remaining two thirds of sugar till it comes to a certain boil. Then, add in some vanilla. Using another bowl, lightly beat eggs. Then whisking in heated milk and do it slowly to prevent eggs from cooking, then whisk completely.

Using a ladle pour your distinct mixture to your ramekins topping your caramels. Arrange your ramekins onto one large oven-proof dish. Then fill in dish together with some water approximately two thirds of the height of your ramekins.

Arrange them carefully inside an oven to 300 deg. F. Bake them for about 40 to 60 minutes (the time is dependent of the quality of your dish being used). Your water at most should never be boiling during the whole baking process. It’s done once your creme sets, simply insert one knife for testing, once removed nothing should be sticking to the knife anymore.

They should be allowed to really completely cool, simply cover using plastic cling wrap then place them inside the fridge till ready for serving. When ready to serve, run the knife on all sides of each of your ramekins then turn them over into nice dessert plates.

Serves 6 portions.

Petits pots de creme au chocolat

1 c of half and half
7 ozs of chopped chocolate (dark)
3 tbsps coffee (strong, decaf)
3 pcs eggs
2 tbsps cognac

Allow half-and-half to reach boiling point using low level heat. Once done remove off heat then immediately add chocolates while stirring. Allow a minute for resting and melting chocolates and completely blend till smooth. Add in coffee then continue to stir until it’s smooth again.

Next, beat eggs till they turn lemon in color and thick in texture for about 2 minutes using an electric mixer. Then add in chocolate mixture then mix really well. Add in cognac and blend till completely incorporated thoroughly.

Pour them on small sized cups while they’re still really hot.
Then let them cool down prior to refrigerating them for about 2 hours or perhaps overnight, serve them really cold within twenty four hours.

Serves 6.

Pommes Bonne Femme – The French Style of Baking Apples

6 pcs apples for cooking (Pink Lady)
3 tbsps butter; softened
3 tbsps sugar (brown)
1 tsp cinnamon
1/4 c heavy cream
Almonds; slivered and toasted (opt.)
Red Currant Jelly (opt.)

Take core off the apple still leaving the whole apple, feel free to use a corer or knife for paring. Arrange apples neatly side-by-side inside a dish for baking.

Mix in butter, cinnamon & sugar then place mixture inside the apple cores. Then add in 2 tbsps water into your baking-dish, putting them inside your 400F oven in 1 hour and baked till soft. Apples that are larger will take a longer time to bake.

Serve them warm plus drizzled using cream or any kind of sauce within the baking-dish’s bottom. For that real touch of French cuisine, sprinkle in some almonds that are silvered and dollops of red-currant jelly.

Serves 6

Set Up Your French Party

Are you looking for a new twist for an upcoming sophisticated party? Why not try a French-inspired party theme. France is well known for its creative art, glamorous fashion, fine food, romantic and breath-taking sites. Consider the following ideas and you’re sure to take your guests to a Parisian adventure without leaving the country.

Invites: A successful party always starts with a creative invitation. Send out French postcards with the popular landmarks such as the all-familiar Eiffel Tower, Notre Dame Cathedral or Champs Elysees. List the information for your soiree (like address, time, etc) at the back of the postcard.

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Learn Everything About The “French Diet”

This particular diet meal plan was claimed to be made by a Frenchman, Michel Montignac. The meal plan that he made was basing on our body’s glycemic index as well as how certain foods and their combinations interacted with our digestive systems.

This plan doesn’t entail boring foods unlike other diets that you’ve come to expect. With this plan, a dieter could actually partake of lots of tasty and delicious foods. During the first phase too, expect to be limited with the choices but your choices are still good ones.

A French style diet isn’t all about how many calories in food but rather how some foods interact together with our body’s levels of sugar as well as our body’s chemistry.

With this French diet, keep inside your mind the ff:

1) Plan your largest meal during lunch hour and pair it with foods that have low-glycemic carbohydrates.

2) If eating fruit, then eat the fruit alone and not with any other additions like cream or sauces. Fruit doesn’t get properly digested if eaten with some other food stuffs. When you eat fruit, then consume it about 15 mins before and after any meal.

3) If eating that carb-based meal then eat it very early during your day then avoid eating proteins with it too. Carbohydrates that have high-glycemic index don’t blend well together with your proteins.

4) If there is a sauce accompanying the meal, ask the waiters for it to be served separately. Sauces usually have high-glycemic ratings. Better if you choose vinegar and oil dressing instead of the usual creamy ones. Olive oils have known to lessen other foods’ glycemic ratings.

5) As per this particular weight-loss plan, beverages must be consumed after meals because in this plan, liquids prevent a good digestion.

6) If you’re a coffee drinker, better opt for decaffeinated coffee. Coffee raises glycemic ratings of food.

7) In this diet’s phase 2 plan, dark chocolates and wine are already permitted but must be consumed moderately. These 2 items are low-glycemic foods.

Eliminate breads completely from the diet menu. Bread raises blood sugar level and they’re high-glycemic foodstuffs. But there is an exception and this would be the whole-wheat breads. It’s alright to be eating them during morning with a little olive oil.

9) Your dinner must be heavy but make sure that its light in proteins.

10) You aren’t eating a diet that is high in fats so you’re allowed to include fats but make sure they must be the good kind of fats.

The following are the guidelines to that French diet and hopefully they will guide you to eat better and healthier and hopefully lose some weight. Be mindful of what you eat

Why French People Drink Red Wine

Forget the apple. The French Paradox says that a glass of red wine a day will keep the doctor away. This so-called proclamation has caused quite a commotion then in our health and wine industries. The wine industry has extensively been promoting the red wine for numerous health benefits it is said to give and the medical community has also been trying to validate if this is indeed true.

The French Paradox says that a glass of red wine, consumed on a regular basis, may decrease coronary heart disease (CHD). It was conceived because people began to take notice of the stunning low number of heart disease fatalities among Frenchmen. Compared to the Americans, Frenchmen consume a significantly higher amount of butter, cheese and other saturated fatty foods. Just try eating a Parisian croissant and you’ll notice the overwhelming buttery taste in it.

So what’s inside the red wine that’s responsible for reducing heart disease fatalities? Studies show that resveratol, a nonflavonoid antioxidant might be the key ingredient. It is said to prevent damage to blood vessels, reduces bad cholesterol and prevent blood clots. Some research shows that resveratol could also be linked to a reduced risk of inflammation.

Testing done on mice show that this particular antioxidant protects the mice from obesity and diabetes. Both of which are strong factors for heart disease. However, these findings are reported only in mice, not people. To get the exact same dose of resveratol on humans, one should consume 100 to 1000 bottles of red wine in 1 day.

Resveratol in red wine comes from the skin of grapes used to make wine. Because red wine is fermented longer than white wine, red wine contains more resveratol. Simply eating grapes, or drinking grape juice is suggested as one way to get reservatol into your system without drinking alcohol.

Aside from reducing cholesterol and cardiovascular diseases, a daily glass or two of red wine can reap other potential health benefits. Different studies show red wine can possibly diminish ulcers, protect you against Alzheimer’s disease and dementia, helps ward off the common cold, reduce the risks of stroke, and helps build stronger bones.

Although, red wine’s potential health benefits look promising, one must remember to drink MODERATELY. Doctors do not recommend that you start consuming alcohol just to prevent heart disease. Remember that alcohol is addictive and is linked to other health issues. Drinking too much does increase your risk of high blood pressure, liver damage, obesity, cancer and others.

If you already drink red wine, do so with moderate amounts. Moderate drinking is defined as an average of two drinks a day for men and one drink a day for women. Remember a drink is defined as 5 ounces or 148 mL of wine, not the whole bottle. The overall key to reaping red wine benefits is to avoid excessive indulgence and abuse.

How To Prepare French Cassoulet

Frenchmen do have this wonderful and classical taste of food along with some distinct regional specialties. The French are really known for their great food and even nicer specialties when it comes to food. They are known for it and elegance is always associated with their dish.

When dining within the regions of Provence or Languedoc Roussillon, you’d be coming across their Cassoulet. A delectable recipe combining herbs, garlic, sausages, pork and beans. It’s actually called the “peasant stew” but it really is more delicious than what it’s name implies.

Cooking this which is great especially during winter since this can be left warming itself up and already completely heated through when you’ve returned. This is a really hearty dish that will warm up your cold winter months.

This dish is truly time consuming so when your reluctant to spend a lot of time then this isn’t for you, but if you just taste it once you’d be asking for more of it. It takes quite a while before the dish is cooked because it needs to be simmered down for all the flavors to blend in and produce that very French taste.

Traditional French Cassoulet

You’ll need:

500 grams of tin cannelini-beans
500 grams of pork belly, cut 4 centimeters squared
500 grams lamb or even mutton
250 grams of bacon, smoked and chopped
450 grams of Toulouse-sausage, that’s cut to pieces
2 chopped onions
2 cloves of chopped finely garlic
1 pc bay-leaf
3 tablespoons pureed tomato
1 tablespoon Provencal herbs
2 tablespoons olive oil
Salt & pepper

Preheat your oven up to 180 deg. C, gas mark 4, placing the herbs, bacon, garlic ,onion and beans inside one pan, then add in 500 ml of water. Bring the mixture to boil then simmer just 10 minutes. Fry your pork belly and the pieces of lambs using olive oil. Cook them inside your oven within the next 10 minutes.

Then add in sausages then cook them for another 20 minutes more. Placing all ingredients that are cooked in one large sized casserole. Adding water when necessary. Cover and then cook within about thirty minutes to 2 hours using low level heat.

Check it occasionally ensuring there’s enough water and when it’s done cooking then serve hot to your waiting guests. For sure they’ll appreciate the coziness of this meal.

When desperately wanting to taste this without the indulgence of having time, purchase this in French specialty supermarkets so that you won’t be missing out!

It’s widely available in French stores and you can get your fill of this truly remarkable dish. Just need to open the can then heat it thoroughly before serving it up to your family.

Discover The Delicious French Vegan Recipes

When hearing about French style cuisine, automatically you would immediately imagine broiled-chickens, frog-legs and steak-frites. You’d also think that French cuisine wouldn’t typically present various choices if creating a strictly vegetarian meal.

However, an array and list of delicious French vegan recipes would make you feel like you’re exploring the world of France; it’s as if splurging on tasting a meal fit for gourmet style dining in those popular French style bistros.

Crepe is a French food which has lots of interesting variations even for the vegetarians. Crepe isn’t only served for delectable desserts; you may even create scrumptious flavorful crepes to be considered as a main dish. These are very easy and simple to prepare, more so if you own a crepe/omelet pan.

When you don’t have one, a small-sized skillet would work. All delicious crepes have the same kind of recipes; completely mix water, milk, eggs that are beaten, salt, baking-powder and flour. Add in minimum amount of batter in one heated skillet which has been sprayed using a nonstick spray, then rapidly swirl your pan all around in order for your batter to evenly spread.

Your batter should appear really thinly all around your pan, once its bottom part turns a bit brown and after one minute that’s the time to flip it, then cooking the opposite side. Feel free to create plenty of crepes, simultaneously stacking them up in one plate till you’re good to assemble crepes for dinner.

When creating your fillings, anything goes, the choices are limitless. A lot of excellent vegetables can be selected (either roasted or steamed will do), then just place them inside the delicious crepe. Explore using asparagus, cauliflower, artichoke hearts, mushrooms, and green-beans to go inside your savory crepe.

You could also try scrambling eggs, even sprinkling in Swiss style cheese perhaps cheddar ones prior to rolling them up to a scrumptious crepe. Once they’re rolled, don’t hesitate to include different toppings combining with the fillings of the scrumptious crepe.

Perhaps try using roasted red pepper sauces, cheese that’s melted, walnut flavored sauces and pestos. When warming up this tasty crepe, arrange them in a baking-dish then bake them for a couple of minutes.

A different variety in vegetarian recipe a French style – is their French style onion soup. Traditionally this soup usually is created by using beef stock and it’s not really vegetarian-friendly so create this soup and make it appear as if its like the original.

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