French food is renowned globally for its flavor and finesse. Traditional French recipes rely entirely on simple combinations that enhance the natural and rich flavors of the ingredients. French chefs have earned international acclaim for transforming French cuisine into haute cuisine which has influenced the gastronomic scene all over the world in a massive manner. Anybody stepping into mastering French cuisine must begin experimentation with diverse wines and cheeses. France is renowned for some of the best cheeses and wine. Many recipes are surprisingly easy to make and not as hard as you think. Here are some French dishes that I cherish that have been accepted universally as a part of national cuisine.
Chocolate souffle
The word souffle is derived from a French word which means to puff or breathe. It is a baked egg dish and it origin can be traced back to early eighth century. Chocolate souffle is eaten as a sweet or savory in France and it is easily found on dessert menus worldwide. The crispy chocolate crust features creamy chocolate center and crust which makes this dessert a sweet surprise.
Ingredients
Chocolate souffle
Directions
Preheat the oven to 3750F. Coat a baking dish with butter and then sprinkle a layer of sugar
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Melt chocolate and butter in a heatproof bowl. Whisk egg yolks, pinch of salt and vanilla
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Beat 6 egg whites until they turn foamy. Add ½ tsp. of cream of tartar and salt. Continue beating until the mixture is soft. Slowly add sugar.
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Fold egg whites into the chocolate mixture by adding small amount of egg white. Stir until the mixture combines appropriately.
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Transfer the mixture into a prepared dish and bake for thirty to thirty two minutes.
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The souffle appears moist when it is puffed up. It quickly deflates when removed from oven
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Serve immediately with whipped cream and powdered sugar.
Preheat the oven to 3750F. Coat a baking dish with butter and then sprinkle a layer of sugar
Flamiche
Flamiche means cake in Flemish and this dish originated in Northern France. It is a puff pastry crust which is filled with vegetables and cheese and resembles a quiche. The French filling comprises of cream and leek. You can add sauted smoked bacon for a delightful twist. Here is my recipe for creating some mouth-watering Flamiche.
Ingredients
Directions
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For making the pastry, put the flour and salt in a bowl. Mix these well until it resembles breadcrumbs.
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Add egg yolk and sufficient cold water to form dough. Leave it in the fridge for thirty minutes. Roll the pastry on a floured work surface to about 2mm thickness.
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Line a baking tray to a depth of 2cm. Brush the edges with beaten egg and then put back in the fridge.
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Preheat the oven to 1900C.
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Cook leeks in butter until they are soft. Let them cool
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Put cheese, nutmeg, eggs, bacon, tarragon and cream in a bowl and mix well
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Add leeks and season with pepper and salt
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Pour the mixture in a pastry case and bake until lightly golden and puffed.
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Cut in squares and serve
Ratatouille
Ratatouille is another popular French dish that hails from the southeastern region. It is a stewed vegetable dish which is used as a stuffing, meal or side dish for omelets and crepes.
Ingredients
Directions
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Peel the eggplants and chop them into cubes. Transfer them into a strainer and toss a tablespoon of salt.
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Dice onions and chop zucchinis, tomatoes and peppers.
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Mince garlic and cook the vegetables in batches
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Heat a teaspoon of olive oil in a Dutch oven over medium heat
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Add onions and salt. Saute until they soften. Add peppers and continue cooking. Transfer the contents into a bowl when done
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Add teaspoon of oil to the oven and saute zucchini with salt until it softens. Transfer the contents to the bowl containing peppers and onions
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Rinse the eggplant and remove as much moisture possible by squeezing. Heat two teaspoons of oil in a pan and saute the eggplant until it softens. Transfer it into the bowl containing vegetables
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Warm another teaspoon of olive oil in a pan and saute garlic for a minute. Add bay leaf, sprigs of thyme and tomatoes. Scrape the sides of pan when tomato juice begins to bubble. Add all the vegetables back into the pan and mix. Bring the stew to a simmer and lower the heat. Stir occasionally.
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Remove thyme sprigs and bay leave just before taking ratatouille off heat.
