Cuisine Focus- French- Great Food, Fine Dining

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If you’re one meticulous person who appreciates and loves food beyond its completion, then French cuisine is something to rave about. Elaborate and refined, seasoned and liberal, these are just some of the words used to typify the French and their ongoing affair with food.

Modern France has brought us probably one of its richest endowments, none other than French cuisine. The kind of relationship established through the years nevertheless the painstaking tasks evident in each meal, shows the kind of appreciation the French have for their food and discretion towards taste. For most people, French food comes with either tradition or passion, as many families enjoy gatherings and feasts celebrating both life and food experiences.

French cuisine evolved with seriousness having high regard for food preparation and presentation. French cooking encompasses techniques varying from modest to mere complicated treating fundamentals not as basics but important elements. French cooks are also known for being intricate, careful and discreet. Sauces and pastries are created with mastery ensuring each recipe remains as classic as it should be. Time is of value for the French and likewise is shown in their art of cooking. For them, food is representative of great taste and with such comes submission of time and self.

In French cooking, techniques do not only require skill but knowledge as selection of ingredients comes with mere understanding. In France, regions are known for its own produce and harvests. Selections can vary by place and ingredients like fruits, vegetables or meat can be associated to specific regions even towns or villages. It is for the same reason that French cuisine makes use of ingredients typically found in its regions like the following:

Vegetables- potatoes, carrots, turnips, leeks, eggplants, shallots, truffles, mushrooms

Fruits- apples, pears, peaches, apricots, oranges, grapes, berries

Meats- chicken, turkey, goose, beef, pork, lamb, snails (escargot)

Seafood- tuna, trout, sardines, salmon, herring, oysters, shrimps, mussels, cod

Herbs and seasonings- lavender, tarragon, rosemary, thyme, sage, marjoram, fennel

Wines and cheeses also form part of this cuisine as selected regions are known for their cheese or wine making.

Aside from preferences adopted due to regional differences, season and its changes give French cuisine a likely effect. Salads and other fruit dishes are most served during summer due to abundance and availability of used ingredients. Another example would be the prevalence of meat comes September where hunting is often practiced. There are also times when choices become limited because of law and restrictions made.

French cuisine is a proof that fine dining and great food do not pertain to any social class as such can be served to everyone. The constancy in change and practice of food with art sums up a gastronomy that is originally French all throughout.

Authentic French Recipes

Rustic French Meatloaf

Recipe and Picture Credit: Epicurious

Ingredients

* 1 cup fine fresh bread crumbs (preferably from a rustic loaf)

* 1/2 cup whole milk

* 3/4 cup finely chopped onion

* 3 large garlic cloves, minced

* 1 tablespoon olive oil

* 1/2 pound chicken livers, separated into lobes, trimmed, and rinsed

* 3/4 pound ground pork

* 3/4 pound ground veal

* 1/4 cup chopped prunes

* 1/4 cup shelled pistachios

* 2 teaspoons thyme leaves

* 2 large eggs, lightly beaten

* 1/3 cup chopped flat-leaf parsley
* Accompaniment: Dijon mustard

Preparation

Preheat oven to 475°F with rack in middle.

Soak bread crumbs in milk in a small bowl.

Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.

Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.

Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

Serve with buttered boiled potatoes

Note: For measurement conversions visit this page.

Coffee-Caramel Crème Brûlée

Image and Recipe Credit: Epicurious

Ingredients

* 2 cups heavy whipping cream, divided

* 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag

* 1 cup sugar, divided

* 1/2 cup water

* 2 cups half and half

* 8 large egg yolks

* 1/4 teaspoon salt

* 8 teaspoons raw sugar*

Preparation

Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.

Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.

Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.

Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.

Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.

Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber is achieved. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

Note: For measurement conversions visit this page.

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