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.
Smoked Salmon | Smørrebrød. DENMARK, EUROPE
Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties.
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.
Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE
One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you’ll be amazed at how well the flavors meld.
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.
