Cooking By Feel: French Ingredients and Flavors
French cuisine is perhaps the one kind of cooking where almost all of us feel uncomfortable off-roading it without a recipe. Julia Child, Jacques Pepin and other chefs of the last fifty years have put a more approachable face on the intimidatingly disciplined recipes and techniques associated with French cooking, but we still tend to approach it with cookbook in hand.
Can you cook French food without recipes? Can you learn to improvise using French flavors and techniques? Why yes you can, and in fact, that’s what much of those French techniques are designed for in the first place.
Here’s a look at some classic French ingredients, flavors, and techniques that will help you understand your food a little better and dissect all those coq au vin recipes until you understand them inside and out.
French cooking tends to rely heavily on fresh herbs – a good note for Garden Month.
Instruction in French cuisine tends to emphasize the technique – how to cut an onion, how to dice your vegetables, how to build a good pot of stock. This is not just quibbling over details; once you’ve mastered these basic steps they are like tools in your back pocket to construct a meal from your own imagination.
Recipes and Other French Food
• Kitchen Tour: At Home in Paris with David Lebovitz
• Food Shopping in Paris and Montmartre with Chocolate & Zucchini’s Clotilde Dusoulier
• Book Review: Clotilde’s Edible Adventures in Paris
• Recipe: Alsatian Cottage Cheese & Onion Tart
• Recipe: Erin’s Crepes
• Recipe: Goat Cheese and Lardo with Red Pepper and Honey
• Compote d’Osso Buco
• Recipe: Fennel, Lemon and Garlic Confit
• Recipe: Celery Root Soup with Top Shelf Beet Relish
• Braised Radishes (Again) – This Time with Rice Vinegar and Mint
• My Life in France Book Club
• International Craving: French Macarons, Minus the Plane Fare to Paris
• March Gourmet: French Bistro Cooking
• Mariage Frères Tea