Chocolate, Espresso and Vanilla Pots de Crème. EUROPE, FRANCE
The key to a good pot de creme isn’t a thick, creamy interior. In fact, despite the name, the dessert doesn’t even have to contain cream. It can be as delicate as a custard, which this is most definitely. Our version is an adaptation from Le Cordon Bleu at Home.
Ratatouille. EUROPE, FRANCE
Most popular in the south of France, around Nice (one of the hotspots for rich and famous folk, on the French Riviera), ratatouille means "to toss food together."
French Omelet. AFRICA, EUROPE, FRANCE, GABON
Have everything you need out on the counters, ready to go (eggs, filling, topping, plate, paper towel) – Get your pan very hot. The eggs won’t cook quickly enough otherwise.
French Onion Soup | Teardrop Onion Soup. EUROPE, FRANCE
All you have to do is make a pot of French Onion Soup. By the time you slurp your last sip, and crunch on the last of the cheesy crouton, you will be renewed. This particular recipe is made with white wine, which is always nice on a sad kind of day.
Artisan French Bread (or diary of a bread-aholic). EUROPE, FRANCE
Flavor: Mixing the yeast with a little flour and water ahead of time gives a big flavor boost. This is called a poolish or preferment. Slow and cool yeast development is the secret to good flavor. Texture: Achieving a soft interior and thin, shattering crust. You do this by adding moisture while baking and using steady, high heat. A spray bottle and baking stone are the best we can do in our homes.
