Senin, 15 April 2013

The joys of summer French food

Meals in France, especially in summer, are very social occasion and not be rushed. The French may linger for hours lunch-often taken outside in the Sun, surrounded by a crowd of relatives and friends. The French love to cook and joy is the preparation, as well as eat!

In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and plentiful. Local and seasonal products are very much on the agenda and many French still store small, independent shops rather than supermarkets (although unfortunately are becoming more popular). Greengrocers prefer to sell their fruit and vegetables at lower prices, rather than see them rot in heat. At the end of the summer, mushrooms become plentiful and the hunting season starts in September.

At the time of the revolution, French cuisine was only for the rich and the poor were condemned to a choice of potatoes, onions and whatever game might take. Pancakes were a staple of the lower class, such as rice, bread and fish. So, for a modern meal of Bastille Day, the French often choose foods that the farmers had no choice but to survive on.

One of the pleasures of eating in France is the availability of many wonderful ingredients, in the summer season leader locally produced and used to maximum effect. The last cherries and apricots are still around. It is also still the high season for nectarines, peaches, plums and pears. Grapes arrive. Zucchini, tomatoes, melons, beans, peppers, broccoli and lettuce all abound.

During the holidays, no one wants to spend all day in the kitchen-the French love to eat fresh, flavorful dishes light, so the huge variety of salads in France come to the fore. Salad with warm goat cheese, a typically Breton dish often served with fresh nuts, it’s nice for the summer because it takes so little time to prepare. With its strong flavors and contrasting textures of creamy goat cheese, fresh green leaves and slightly bitter nuts embodies that sentiment in the summer. Britain is often served with savory pancake-thin, dark rye flour cakes. PEAR and radicchio salad with Spiced Pecans and potato salad dressing or dill roquefort are constant favorites. Plump, juicy tomatoes are aplenty and a simple salad with a little vinaigrette raked with a fresh baguette couldn’t be more French and truly full of summer. Or use the tomatoes in a creamy roasted tomato soup-great with cheese and a fresh baguette.

During the holidays, no one wants to spend all day in the kitchen-the French love to eat fresh, flavorful dishes light, so the huge variety of salads in France come to the fore. Salad with warm goat cheese, a typically Breton dish often served with fresh nuts, it’s nice for the summer because it takes so little time to prepare. With its strong flavors and contrasting textures of creamy goat cheese, fresh green leaves and slightly bitter nuts embodies that sentiment in the summer. Britain is often served with savory pancake-thin, dark rye flour cakes. PEAR and radicchio salad with Spiced Pecans and potato salad dressing or dill roquefort are constant favorites. Plump, juicy tomatoes are aplenty and a simple salad with a little vinaigrette raked with a fresh baguette couldn’t be more French and truly full of summer. Or use the tomatoes in a creamy roasted tomato soup-great with cheese and a fresh baguette.

Most notable is a fish dish that consists of a variety of fruits de mer ideally, directly from the sea – crab, oysters, prawns, shrimps and winkles fatty French rose called “bouquet”. But this is not in any street food “fast”-it takes about five hours to prepare. Trout is a very popular fish during the summer months

Finally, the pudding. Many French people eat pudding, very often, keeping them for birthdays or special occasions, but a summer favorite is the clafoutis, a sort of pancake about an inch thick, made from batter and seasonal fruits. It does not increase. We cook in the same way as you would you cook a baked omelette. Serve with sour cherries, where the harshness of the fruit integrates what otherwise is a sweet, heavy cake. Is a great way to use those summer fruits.

An easy way to prepare the melon and fennel in the summer is to blend them with French anise liqueur and rich cream. Often, the occasion calls for something refreshing, so a good choice would be watermelon and raspberry (or any combination of fresh berries) salad-a stunning addition to the brunch and picnics and easy to prepare.

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